Weight Watchers Tried and True Recipes

[pattycake1]

Chicken Amandine - BCB Site

Serves 9
4 pts per serving (see note at bottom)

16 oz raw chicken, cut into bite sized cubes
1 package (6 oz) Stove Top chicken stuffing
1/2 tsp poultry seasoning
1 1/2 c water
1 can 98% ff cream of chicken soup
1/2 c milk
2 c frozen green beans
1/2 c rf shredded mozzarella cheese

Preheat oven to 400. Place chicken in 13x9 baking dish. Sprinkle with seasoning. Combine stuffing mix with water. Mix soup and milk until combined. Stir in green beans. Spread over chicken and sprinkle with cheese. Top with stuffing mixture. Bake 30 mins or until chicken is heated through.

Recipe also calls for 1/4 c toasted sliced almonds. If using, sprinkle on top of stuffing before baking and adjust points. (if you use the almonds, 1/4 c sliced = 3.5 pts

Recipe also says this serves 6, but I always divide a 13x9 dish into 9 servings. Points for 6 servings are 6

9 servings w/out almonds = 4 pts
9 servings w/almonds = 4.5 pts
6 servings w/out almonds = 6 pts
6 servings w/almonds = 6.5

[pattycake1]

Beefy Onion Bake - BCB site

serves 6 - 6.5 Points per serving


1 lb hamburger 93%, browned
1 can of RF cream of mushroom
1 can of RF cream of celery
1 can RF cream of chicken
1 1/2 oz pkg dry onion soup mix
2 c instant rice, uncooked
1 1/2 c water

Combine all ingredients together; spread in an ungreased 13x9 baking pan. Bake at 325 for 45 mins.

[pattycake1]

These are all from the WW site and would be good for Lent or non-meat eating days or whenever I remember Sandy saying that the fish stew would be good and then I found these as well...

Broccoli Quiche - WW site
Servings | 8
Estimated POINTS® value per serving | 6
Course | Light Meals

1 ready made pie crust
1/2 tablespoon olive oil
1 cup broccoli, cut into smallish pieces
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup mushrooms, chopped
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup low fat cheese
1/4 cup parmesan
1 cup egg beaters
1/4 cup skim milk

Pre bake the pie crust in a deep pie pan for about 10 minutes at 350 degrees.
While the pie crust is baking put oil in a non stick pan and saute onions, bell pepper and mushrooms till tender, add broccoli and saute a minute.
When pie shell is lightly colored but not brown remove from oven.
Put sauteed veggies in the pie shell and cover with both cheeses.
Mix together the egg beaters, skim milk and garlic powder.
Pour this mixture over the veggies.
Bake at 350 for about 30 minutes, till set and no longer jiggly in the center.


Navy Bean Veggie Soup - WW site
Servings | 12
Estimated POINTS® value per serving | 2
Course | Soups

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 package vegetable soup mix
1 envelope onion soup mix
1 bay leaf
1/2 tsp pepper
8 cups water

Layer ingredients in slow cooker and stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf.


New Mexico Inside Out Burrito - WW site
Servings | 6
Estimated POINTS® value per serving | 6
Course | Main Meals

16 oz Ore-Ida Southern Style Hashbrowns
8 oz cooked lean ham
1/2 cup chopped green chilies
1/2 medium onion(s)
1 cup fat-free skim milk
1/2 tsp table salt
1/2 tsp black pepper
8 oz Kraft 2% Milk Natural Mexican four cheese shreds
1 1/2 cup Egg Beaters Egg Beaters

Spray crock pot well with cooking spray or oil.
Set to the side 1/4 cup(2oz) of the cheese.
Divide potatoes, ham, onion, green chili, and cheese so you can create several layers of each in the crock-pot.
Start with hash browns, then ham, onion, gree chili and cheese. Repeat until you have created several layers.
Beat egg beaters with milk, salt and pepper. Pour mixture over the layers in the crock-pot.
Cover and turn on low.
Cook for 10-12 hrs. Overnight.
Aprox. 15-30 minutes before serving sprinkle the remaining cheese over the top.

[pattycake1]

ok I am a dope because 2 of the 3 recipes I listed as meatless have ham in them...

I think you could go without the ham in the Navy Bean Soup and even add some of the "smoke" flavoring if they still make it but not sure about the Burrito one...but I suppose you could also use chicken or lean gr beef in it as well....hmmmm - so forget about meatless...

[pattycake1]

LEMON MOUSSE - WW site
Serves 6 - 3 Pts each

6 egg yolks
2 whole eggs
3/4 cup Splenda® or sugar substitute
1 tablespoon lemon peel (from 1 large lemon)
1/2 cup fresh lemon juice (from 2 lemons)
1 1/2 cups Cool Whip whipped topping

1. In medium stainless steel saucepan over medium heat, combine egg yolks, whole eggs, Splenda®,lemon peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency.

2. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.


PUMPKIN PIE PUDDING - WW site
Serves 2 - 3 pts each

1c. Cool Whip Free
2/3c. skim milk
1sm. pkg. instant sugar free fat free vanilla pudding
1c. pumpkin
3/4tsp. pumpkin pie spice
Combine all ingredients. Beat slowly just to mix well (about one minute). Chill in refrigerator until set (about 2 hours). Serve by itself or top with more coolwhip free. If made with skim milk and SF, FF pudding, and cool whip Free, this is a core dessert. You can also put this into a pie crust before you put it in the fridge and it makes a great low point pumpkin pie. Enjoy!

[bonehenge]

Crockpot Carrot Cake Serves 12
2 eggs
1/2 cup brown sugar twin
1/3 cup olive oil
1 1/2 cups oat meal
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup grated carrots
1 can (14 ozs) crushed pineapple , drained
1 teaspoon vanilla
Beat together eggs, sugar subsitute and oil.
Combine oats, soda, salt and cinnamon; add to sweetner mixture and beat well.
Stir in carrots, pineapple and vanilla.
Place in sprayed Crock-Pot.
Cover and bake on High for 2 1/2 to 4 hours.

I made this and it taste wonderful
This is a CORE desert

[pattycake1]

Roasted Red Pepper Tuna Salad - WW site

POINTS® Value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

1/4 cup fat-free mayonnaise
1 Tbsp fat-free sour cream
1 Tbsp dill, fresh, chopped
2 medium scallion(s), finely chopped
1/4 cup roasted red peppers, chopped (packed without oil)
12 oz water-packed tuna fish, drained

Combine all ingredients in a medium bowl until well mixed. Cover and chill for at least 2 hours. Yields about 1/2 cup per serving.

I think this is CORE as written but if we changed the FF to LF mayonaise, it would add .5 per serving.

[pattycake1]

Mexican Meatloaf (Freezer-friendly) - WW Site

POINTS® Value: 4
Servings: 8
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

1 sprays cooking spray
1 1/2 pound uncooked lean ground beef (with 7% fat)
1 cup rolled oats
1 medium onion(s), finely chopped
1/2 tsp garlic powder
4 oz canned green chili peppers, mild, diced
1 large egg(s)
1 Tbsp chili powder
2 tsp ground cumin
8 oz canned tomato sauce, divided

Preheat oven to 375°F. Coat a loaf pan with cooking spray.

Combine all ingredients, except half of tomato sauce, together in a large mixing bowl; set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.

Bake for 60 minutes; spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.

[Jenn]

1 tbls olive oil
3 carrots (cut into 1/4" slices)
2 ribs celery (cut into 1/4" slices)
1 onion (coarsly chopped -- about 1 cup)
1/2 tsp salt
1/4 tsp pepper
3 cans (14.5 oz each) FF lower sodium chicken broth
1 lb frozen cheese totellini
4 oz baby spinach (about 3 cups)
1 tbls lemon juice


* In large pot, heat oil over medium heat. Add carrots, celery, onion, salt & pepper. Cook, stirring until softened, about 5 minutes.

*Add broth; bring to boil. Add tortellini; cook until tendr according to package. Stir in spinach & lemon juice.

* Enjoy!

Servings: 6
Calories: 216
Protein: 20 g
Fat: 5 g (1 g saturated)
Chol: 12 mg
Carbs: 31 g
Sodium: 960 mg
Fiber: 5 g
Sugar: 4 g

POINTS: 4 per serving


*For a heartier soup, add shredded cooked chicken but don't forget to add the points when calculating

[Jenn]

3 cups (10 oz) multi-grain penne
4 tbls EVOO
4 lrg scallions thinly sliced
3 cloves garlic finely chopped
1.5 lbs medium shrimp (peeled & deveined)
4 plum tomatoes diced
1 tsp dried mint
.5 tsp salt
Pinch crushed red pepper
.25 tsp ground pepper
.25 cup chopped fresh dill
.25 cup crumbled RF feta cheese

* Cook penne according to package (omitting salt if desired)

* Heat oil in lrg nontick pan over medium heat. Add scallions & garlic; cook stirring frequently until softened (about 2 minutes). Add shrimp & cook stirring constantly until pink (about 1 minute). Stir in tomatoes, mint, salt, red pepper, & ground pepper; cook stirring occasionally until tomatoes have thickened slightly & shrimp are just opaque in the center (about 3 minutes).

* Combine penne, shrimp mixture & dill in large bowl; mix well. Sprinkle w/ feta and serve at once.

Servings 6 (about 1 1/3 cup)
Calories: 281
Fat: 5 g (1 g saturated)
Chol: 108 mg
Sodium: 565 mg
Carbs: 40 g
Fiber: 4 g
Protein: 20 g

POINTS: 5 per serving

[Jenn]

6 chicken breasts halves (3 to 4-ounce each), boneless and skinless
Salt & freshly ground black pepper
1 tbls EVOO
1 shallot (chopped)
2 medium pears, peeled, cored, & sliced
1 cup chicken broth or stock (all fat removed)
1/4 cup balsamic vinegar
2 tbls sugar
2 tsp cornstarch
1/4 cup dried tart cherries

* Pat chicken dry w/ paper towels. One at a time, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch. Season on both sides with salt and pepper.

*In a large frying pan over medium-high heat, add the olive oil. When the oil is hot, add the chicken &saute, turning once, for 3 to 4 minutes on each side, until golden brown. Remove from heat and transfer to a platter, cover, and keep warm.

*To the same pan, add the shallot & saute over medium-high heat for 2 minutes or until soft; decrease heat to medium & add the pears. Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft & golden brown.

*To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, & cornstarch in a small bowl. Pour over the pear mixture; add the cherries. Increase heat to high & simmer, stirring frequently for 6 to 8 minutes or until the sauce thickens slightly. Return the chicken & any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes (or until a meat thermometer registers an internal temperature of 165 degrees). Remove chicken from heat.

*Place chicken on individual serving plates or on a large platter. Using a slotted spoon, mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.

Servings: 6
Calories: 233
Fat: 4 g
Carbs: 26.2
POINTS: 5.5 per serving

[pattycake1]

Crockpot Sour Cream Salsa Chicken - BCB site


Recipe By :Weight Watchers
Serving Size : 4 Points Per Serving: 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

It was recommended by one person only to use the L/S taco mix if you can find it. They were serving it over everything from rice, baked potato, shredded lettuce (making like a taco salad with all the extras).

[Ndboecker]

I was looking for a good ranch dressing recipe that isn't so high in points but tastes good!!! Anyone have any? Thank you

[Jenn]

Originally Posted by Ndboecker

I was looking for a good ranch dressing recipe that isn't so high in points but tastes good!!! Anyone have any? Thank you

VERY LOW-FAT RANCH DRESSING

0 Points per serving

2/3 cup low-fat cottage cheese

1/8 tsp. garlic and / or onion powder

1 to 2 tsp white wine vinegar or tarragon vinegar

2T non-fat milk

1T chives, chopped

Puree all ingredients in blender. Refrigerate in tightly sealed container.

Makes about 1 c.

Serving size 1 tbsp.

Calories..... 20.....Fat.....1 g.....Sodium.....56 mg.....Fiber.....1 g

[Marie]

WW PEACH COBBLER

PEACH COBBLER

1 cup self rising flour
1 cup skim milk
1 cup Splenda
1 can peaches in own juice
Butter flavored Pam

Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a
light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until
golden brown.

6 servings, 2 POINTS each

[Marie]

EASY TUNA CASSEROLE

1 can tuna in water, drained
1 cup macaroni, uncooked
1 onion, chopped
1 can peas, drained (baby peas if possible)
1 can reduced fat Cream of Mushroom soup
1 cup skim milk
6 Tbsp. reduced fat cheddar cheese, shredded

In a casserole dish, stir together the tuna, macaroni, onion, peas, mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour.

4 servings, 3 POINTS each

[Jenn]

All in a saute pan:

1 package Fettucini Shirataki noodles
4 oz Bumble Bee pink crabmeat
1 cup frozen green peas
1 herb & onion lite laughing cow
salt, pepper & a good pinch of crushed red pepper

Serves 1 --- Just 4 points! Very filling --- very delicious

[pattycake1]

Easy Chicken Pot Pie - WW site (Community Recipes)

I think the Great Value Brand is the Walmart brand so thinking any brand will do!

Servings | 8
Estimated POINTS® value per serving | 4
Course | Main Meals

2 cans Great Value brand Buttermilk Biscuits
2 cans Great Value brand Vegetable Medley
2 cans Great Value brand 98% FF Cream of Chicken Soup
2 can (12.5 oz each) Hormel Premium Chunk Breast of Chicken in water
2 teaspoons dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
Preheat oven to 350 degrees.

Drain vegetable medley and canned chicken. Mix vegetables, chicken, soup, and seasonings until well combined.

Spray 9 X 13 inch pan with non-stick cooking spray. Pour mixture into pan. Slightly flatten biscuits. Place biscuits on top of mixture.

Bake about 25 minutes or until biscuits are golden brown. Serve immediately

Patty's Note

It states 8 servings which is kind of strange for the 9X13 pan so I am thinking if the total points is 32, you could divide the pan up a few ways -

9 servings = 3.75 pts
6 servings = 5.5 pts

[pattycake1]

Apple Crumb Cookie Pie - WW site (community recipes)

Servings | 8
Estimated POINTS® value per serving | 3
Course | Desserts

1 can Sugar free apple pie filling
1 teas. cinnamon
4 Tbls. Light Margarine
5 - 100 Calorie packs shortbread cookies
1 frozen pie crust
1/4 cup chopped pecans

Place apple pie filling into pie crust. Sprinkle with cinnamon and dot with 1 Tbls. margarine. Crush cookies into crumbs and mix with pecans. Melt remaining margarine and toss with cookie mixture. Top pie with cookie mixtue. Bake at 400 for 10 minutes then reduce heat to 350 and bake another 40-45 minutes.

Patty note

Could probably use any kind of SF fruit pie filling...blueberry, cherry etc and use the nuts or take them out or change them around. Thinking almonds would be good with the cherry

[pattycake1]

Layered Mexican Bean Dip - WW Site

POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy

Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.

16 oz fat-free canned refried beans
3 medium avocado, Haas, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped

Spread beans evenly over bottom of a 9 X 13-inch glass baking dish or a medium-size glass bowl.

Combine avocado, salt and lemon juice in a small bowl. Spread avocado mixture over beans; top with sour cream.

Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.

Serve immediately with fresh vegetables for dipping (or chips but will need to figure the points), or chill until ready to use. Yields about 1/4 cup per serving.

[Marie]

I am going to try this today. I found it on WW website, poster said she ran it through the recipe builder so points are accurate.
Banana Bread

1 c Splenda
1 1/2 c reduced calorie baking mix (like bisquick)
3 med ripe mashed bananas
2 egg whites

mix until moistened and bake in 9x5 loaf pan for 1 hour at 325.

8 slices @ 2 points.

This is so good and so easy.

I added 1/4 cup of chopped walnuts to make 3 points per slice

[pattycake1]

Very Veggie-tarian Chili Wraps - WW Site

POINTS® Value: 7
Servings: 4
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate

Our homemade vegetarian chili is so tasty and easy, you'll want to make extra for nachos or fajitas later in the week.

1 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), chopped
1 1/4 tsp chili powder
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp ground red pepper
1 small carrot(s), coarsely chopped
1 small stalk celery, coarsely chopped
15 oz canned white beans, drained and rinsed (can also use kidney beans or black beans)
7 1/4 oz canned diced tomatoes, fire roasted tomatoes with green chiles preferred (or maybe Rotel?)
1/4 tsp table salt
4 large burrito-size wheat flour tortilla(s)
1/4 cup light sour cream
1/4 cup low-fat shredded cheddar cheese

In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds.

Add chili powder, cumin, cinnamon and pepper to pot, stirring to combine. Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.

Heat tortillas in microwave according to package directions or in a nonstick skillet over medium heat until brown spots begin to form, turning once, about 1 minute.

Spread 3/4 cup of chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of sour cream and cheese. Tuck in ends of tortillas, roll and enjoy. Yields 1 wrap per serving.

[Marie]

From WW website:

kielbasa-bean slow cooker soup

POINTS® Value: 3
Servings: 8

* 58 oz fat-free chicken broth, four 14.5 oz cans
* 16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half lengthwise and then sliced
* 15 oz canned pinto beans, rinsed and drained
* 15 oz canned black beans, rinsed and drained
* 4 medium carrot(s), chopped
* 3 medium celery, stalks, chopped
* 1 large onion(s), chopped
* 1 tsp thyme
* 14 1/2 oz canned diced tomatoes, undrained

Instructions

* Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.

* Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

[Marie]

Will have to try this one this week:

2 boneless skinless chicken breasts
1 4 oz can diced smoked green chilis
1/2 onion, sliced thinly
carne asada seasoning

Take two sheets of foil, and place 1/4 of the onion and green chilis in the center. Place the chicken breasts on top, and sprinkle generously w/carne asada seasoning. Place the remaining onion and green chilis on top and form a pouch w/foil. Place on a cookie sheet and bake at 350 for 30-35 mins.

I just counted the points as you would for chicken breast 4 oz = 3 pts

[Radmom413]

Banana Muffins

Serving Size : 24 (This is what original recipe said - I got 30 muffins)

3 1/2 cup rolled oats
1 1/2 cup Cream Of Wheat -- 2 1/2 Minute
1/2 cup unsweetened applesauce
2 cup fat-free skim milk
3 tsp baking powder
2 tsp baking soda
1 tsp table salt
1/2 tsp ground cinnamon
1/3 cup of