Weight Watchers Tried and True Recipes

[dreamy1]

Originally Posted by bonehenge

I just made this one.


POINTS® value | 5
Servings | 8
Preparation Time | 20 min
Cooking Time | 60 min
Level of Difficulty | Moderate

desserts | Warm, juicy apples are dusted with cinnamon and nutmeg, packed into a light, homemade pie crust and topped with an oat-based crumb. Irresistible.




Ingredients

• 1 spray(s) cooking spray, butter-flavored if possible
  
  For the crust
• 1 cup(s) all-purpose flour
• 2 tsp sugar
• 1/4 tsp table salt
• 3 Tbsp butter, cut into small chunks
• 2 Tbsp water, or more as needed
  
  For the filling
• 4 medium apple(s), peeled, cored and sliced 1/4-inch thick*
• 1/4 cup(s) sugar
• 1 Tbsp all-purpose flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp fresh lemon juice
• 1 Tbsp water, at room temperature
  
  For the crumble
• 2 Tbsp unsalted butter, melted
• 1/3 cup(s) rolled oats
• 5 Tbsp all-purpose flour
• 2 Tbsp sugar

Instructions

• Place oven rack in middle of oven. Preheat oven to 400ºF. Coat a 9-inch pie plate with cooking spray.
• To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
• To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
• To make crumble, in small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples.
• Bake for 20 minutes. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving. Yields 1 piece per serving.

Notes
*Use a variety of apples such as McIntosh, Granny Smith and Jonagold.

If you like your apple filling a bit saucier, bake for an additional 10 minutes.

That DOES sound delish! I can almost smell it cooking
Book marking for future reference and thanks for sharing

[Steak_Fanatic]

Originally Posted by dreamy1

That DOES sound delish! I can almost smell it cooking
Book marking for future reference and thanks for sharing

I love this recipe too. I'm thinking about serving it with some home made LC ice cream I have in the fridge.

[ew1]

OK, newbie here-are these calculated for the new Points Plus?

[bonehenge]

Originally Posted by ew1

OK, newbie here-are these calculated for the new Points Plus?

no.. most of them have been posted many many month ago.. so you have to recaclulate..
always double check everything.. just to be on the safe side

[bonehenge]

I just made this.. and it is wonderful
Pie Baby!

Not only are these pockets of hot, gooey fruit delicious and guilt-free, but they're also GREAT pre-portioned desserts for holiday get-togethers. YUM!

Ingredients:
1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions:
Preheat oven to 350 degrees.

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 - 10 minutes, until apples are softened.

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don't want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 - 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter. Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!

MAKES 6 SERVINGS



Serving Size: 1 pie-let
Calories: 103
Fat: 0.5g
Sodium: 156mg
Carbs: 23g
Fiber: 1.25g
Sugars: 8g
Protein: 2g

PointsPlus™ value 3*

[pawleys14]

I made the Mexican Chicken today.... I put some chicken tenders and Rotel diced tomatoes with green chilis in my small crock pot...... when it was done I make a gravy out of it... and put it over brown/wild rice... it was very good...

[doeskin]

If anybody has any Points+ recipes to share, please post them up! I'm new to the program and am having a hard time coming up with yummy things to cook at home

Here is a formerly low-carb Chicken Stroganoff recipe that I tweaked to fit WW:


Chicken Stroganoff

Makes 8 servings, 5 PointsPlus per serving

4 frozen chicken breasts
1 packet dry Italian dressing mix
1 package (8 oz) fat-free cream cheese
1 can low-fat, low-sodium condensed cream of chicken soup
(Optional) Frozen mushrooms, broccoli florets, onions, spinach, or any non-starchy veggies you like

1. Put frozen chicken and Italian dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

2. Add cream cheese, condensed soup, and any frozen veggies, mix together and cook on high for another 1/2 hour or until heated through and warm.

3. Serve over brown rice if desired. (Add 2 PointsPlus per ½ cup of cooked rice.)

[Melodye]

Bumping thread- Any new POINTS PLUS Recipes would be appreciated.

[Sister]

I just started WW. Looking for points plus recipes. Anybody?! Thanks!

[Sister]

I have not tried this but i'm going to!

Strawberry-Melon Spinach Salad
16 servings, 1 serving=2 WWp+(with dressing)

1 bag-prewashed spinach(12C)
2 cups-sliced, washed strawberries
2 cups-cubed cantaloupe
6 med-green onions, sliced(6TB)
Mix together

Orange, Honey Dressing
1/4cup-orange juice
1/4cup-honey
2Tb-olive oil
2tsp-Dijon mustard
Shake all in tightly covered container, toss with salad ingredients

1 serving=55cals, 2g fat, 2g sat fat, 2mg chol, 30 mg sod, 9g carb, 1g fiber, 1g pro

[soontobesexy'ntx]

what's the diff between points/flex points/ points plus
(doing WW but not atending meetings)

[kimlou]

Originally Posted by Sister

I just started WW. Looking for points plus recipes. Anybody?! Thanks!

I did too... Have to admit after years of LC.. old habits are hard to break.

Thanks for the recipes

The strawberry- Melon salad sounds delicious

[kimlou]

From WW site :


Fresh Blueberry Cakes

Makes 6 servings

PointsPlus™ value | 4 per serving


Ingredients
1 cup plus 2 tablespoons fat-free ricotta
1 Tbsp sugar
1 tsp vanilla extract
Six 1-ounce slices fat-free purchased pound cake
2 cups fresh blueberries

Instructions
1. Stir the ricotta, sugar and vanilla in a medium bowl until smooth.


2. Place a cake slice on each of six plates; spread each slice with 3 tablespoons sweetened ricotta. Press 1/3 cup berries into cheese on each slice.

Serving size: 1 "cake"

[michele777]

Hi all!
So I just joined WW today and happened to say I was on South Beach diet for many years and still wanted to watch my carbs and I swear I got a spanking!!! lol What's your take on this? Incorporate only the "good carbs" or not??? Avoid all sugar?

Michele

[soontobesexy'ntx]

Michelle,
come over to WWPP new year new us I'msure someone there can answer your questions.

on the P+ I have found if you have a flex point recipe add .5 to 1 point more and that will give you the P+ count (or close anyway)

[crazyone]

Originally Posted by michele777

Hi all!
So I just joined WW today and happened to say I was on South Beach diet for many years and still wanted to watch my carbs and I swear I got a spanking!!! lol What's your take on this? Incorporate only the "good carbs" or not??? Avoid all sugar?

Michele

That is so funny.. because I joined last Friday and said I have been on Atkins for years, and haven't lost any weight the past year.....then when the leader was showing us how to make a sandwich, people started shouting out, turkey, cheese, and then she would write the points down, you know showing us what a high point sandwich looked like as a oppose to a lower.. and then someone said Fat Free Mayo, and I couldn't help myself, I said not on my sandwich, I don't do fat free or non fat, that's what got me in trouble in the first place LOL OMG I got the looks and the noses turned up, but I don't really care...I have so many points right now, I am doing a lower a carb Weight Watchers.. if anything it is teaching me about my biggest problem, which is portion control...

[Kaly]

Originally Posted by crazyone

That is so funny.. because I joined last Friday and said I have been on Atkins for years, and haven't lost any weight the past year.....then when the leader was showing us how to make a sandwich, people started shouting out, turkey, cheese, and then she would write the points down, you know showing us what a high point sandwich looked like as a oppose to a lower.. and then someone said Fat Free Mayo, and I couldn't help myself, I said not on my sandwich, I don't do fat free or non fat, that's what got me in trouble in the first place LOL OMG I got the looks and the noses turned up, but I don't really care...I have so many points right now, I am doing a lower a carb Weight Watchers.. if anything it is teaching me about my biggest problem, which is portion control...

I've been on WWPP for just over a year now and have lost 34lbs. I still don't (and pretty much refuse to) eat anythig labeled low fat or fat free. I get the same looks at my meeting from a few but luckily, for the most part, the people at the meeting I attend lean toward real, whole foods that they cook thenselves.... and wine.... and beer. (nothing like some really good blue cheese paired with a decent merlot) LOL Our leader calls us her "tipplers". We may not be the biggest loosers but we are all consistant, happy, and sticking to it.

[crazyone]

I have binging so bad and bowing to stress I haven't even give WW a fair shake I swear.. I always think ok today is a new day grrr.. but congrats on your weight loss...hoping I can get a few good weeks under my pretend belt..

[Queeny]

Zero point Soup


this makes a huge batch, enough for 3 large tupperware containers

4 boxes of beef broth
2 cans of green beans cut
1 head of cabbage, chopped up
1 large onion
1 green pepper, chopped
1 large can of stewed tomatoes
1 bag of baby carrots cut up

pour beef broth in pot and add carrots first, when carrots are soft add the other ingredients

add spices to your desire, I use Hot Shot, it is red pepper with black pepper, lemon pepper (yes we like pepper) garlic powder, parsleiy, dried sun tomatoes

This is a very healthy yet yummy soup. I keep it on hand for my lunches. You can add whole wheat noodles if you don't mind adding a few points.

[scandalouslyglam]

Originally Posted by Queeny

Zero point Soup


this makes a huge batch, enough for 3 large tupperware containers

4 boxes of beef broth
2 cans of green beans cut
1 head of cabbage, chopped up
1 large onion
1 green pepper, chopped
1 large can of stewed tomatoes
1 bag of baby carrots cut up

pour beef broth in pot and add carrots first, when carrots are soft add the other ingredients

add spices to your desire, I use Hot Shot, it is red pepper with black pepper, lemon pepper (yes we like pepper) garlic powder, parsleiy, dried sun tomatoes

This is a very healthy yet yummy soup. I keep it on hand for my lunches. You can add whole wheat noodles if you don't mind adding a few points.

I make a similar soup to this. I use only 2 boxes of broth and add 4 cups of water to cut the sodium. I also add a can or rotel diced tomatoes with chiles and a bag of washed, chopped kale. I use up any leftover veggies are in my fridge, Its delicious with chopped zucchini and summer squash, a sliced onion and chopped garlic. I have added a can of beans to the soup at times but this adds a point or two depending on your serving size. Yum!

[Annabelle]

Bump

[Di-]

Does anyone have a really good tried and true low point mac and cheese recipe?

Thanks!