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Topic: favorite weight watchers recipes?  (Read 1461 times)
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« on: June 03, 2008 07:39:25 PM »

anyone have some good weight watchers recipes that they love? i'm trying to convince my dad to go on this program ( "it's not a 'diet' dad, I promise!!"  Wink ) and i think if i can make some homemade things that follow the program that he'd be more apt to try it.

so, do you have any personal recipes that are low in ww points or know of any websites? thanks so much  Smiley
« Last Edit: June 03, 2008 07:40:03 PM by cardiganweather! » THIS ROCKS   Logged

« Reply #1 on: June 04, 2008 08:00:37 AM »

Oh my gosh!!!!!

I have a TON Smiley

Balsamic Dijon Chicken Tenders
•   16 oz of chicken breast cut into tender style pieces
•   2 tbsp Balsamic Vinegar
•   1 tbsp spicy Dijon mustard
•   1 tsp dried parsley flakes
Mix the vinegar, mustard and parsley in a small bowl.
Place the chicken in a ziplock bag, pour in the marinade. Seal and let sit for at least 10 minutes.
Grill the chicken for 4-5 minutes a side.
Normally I serve with grilled veggies. Tonight I made the perfect side, Roasted Balsamic Cauliflower!
4 Servings (4 oz) 130 Calories  1f Fat  0g Fiber

Mini Shrimp Rolls
•   3 oz cooked shrimp chopped
•   1 cup (30g) baby spinach leaves chopped
•   ½ cup (110g) shredded carrots
•   1 clove garlic grated or minced
•   about 1 inch fresh ginger root grated or minced
•   1 green onion stalk diced
•   16 small wonton wraps
Preheat the oven to 375 degrees.
Mix the shrimp, spinach, carrots, garlic, ginger and onion in a small bowl to make the filling. Let sit for a few minutes to allow the flavors to mix.
Using a tablespoon, place filling in the middle of a wrapper. Fold two opposing corners in. Then using the opposite corner closest to you roll over the filling. Dab the final corner with water and seal.
Lay on a aluminum covered cookie sheet sprayed with nonstick cooking spray. Spray tops with a bit more spray. Bake for about 20 minutes, turning once.
I served with a simple dipping sauce made from soy sauce, honey and ground ginger.
Servings 2
Per serving (8 mini rolls)  220 Calories   2g Fat   2g Fiber  POINTS 4

Spaghetti Squash Cakes
•   2 egg whites
•   Ό cup whole wheat flour (30g)
•   2-3 cloves of garlic
•   About 1 ½ cups of cooked spaghetti squash
•   About Ό cup finely diced red pepper
•   About Ό cup finely diced green pepper
•   About Ό cup finely diced sweet onion
•   Salt & Pepper
•   Nonstick olive oil cooking spray
Whisk the egg whites and flour in a large bowl to make the base batter.
Grate garlic into the batter.
Add the remaining ingredients and sprinkle with Salt and Pepper. Mix well coating everything in the batter.
Heat a large skillet over medium high heat. Spray with nonstick cooking spray. Using about Ό cup of the batter, plop on the skillet and flatten it a bit with a spatula.
Cook for about 3-5 minutes a side until the cake no longer sticks to the pan and becomes golden brown.
Batter makes about 8 cakes as pictured.
4 Servings (2 cakes per serving)  60 Calories  0g Fat  2g Fiber  1 point

Wonton Pizza Bites
•   16 wonton wrappers (I got them in the produce section, they were 3 points for Cool
•   Tomato Paste (about 2 tablespoon)
•   Garlic Powder
•   Onion Powder
•   Basil or Italian Seasoning
•   About ½ cup baby spinach leaves chopped
•   About ½ bell pepper diced
•   5 small slices of turkey pepperoni diced
•   1 oz of mozzarella cheese
Preheat the oven to 375 degrees.
In a small bowl, combine the cheese, pepperoni, pepper and spinach. 
Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices.  I used a mini muffin pan to create pockets by squishing the filling and pinching the ends together.  If you wet the ends of the wrappers, they stick together very nicely. 
Bake the bites for about 10 minutes in a preheated 375 degree oven. The tips will start getting brown.
Serve with a bit of sauce on the side!
The only points worth counting are the wrappers (6) and the cheese (2).  So you can have 2 servings of 8 for 4 points each, 4 servings of 4 for 2 points each or do what I did and eat all of them for an 8 point lunch!

Black Bean and Corn Wontons I love these!! And you can use the filling with rice or all by itself
•   Spicy Black Beans and Zucchini
•   1 small can (8oz) of corn (drained)
•   48 wonton wrappers (1 package)
•   Chili Powder for sprinkling
Preheat the oven to 35o degrees.
Make the Spicy Black Beans and Zucchini according to the recipe adding the can of corn with the beans and salsa.
Scoop about a tablespoon of the bean mixture into the center of a wonton. Dip your finger in a bit of water and moisten the edges of the wrapper (the whole perimeter).
Fold the wrapper diagonal over the filling and pinch the edges tight. Take the two lower corners and pull down to create the wonton. You may want to use a bit more water to help them stay closed.
Lay the wontons on a cookie sheet sprayed with non-stick cooking spray. Brush the tops with a bit of water and sprinkle with chili powder. Bake for about 15 minutes until just  turning golden brown.
I had enough bean filling to probably make about 25 more which is ok by me! I’ll be making some quesadillas with the leftovers!
6 servings  (8 wontons per serving)   300 calories  3g fat  8g fiber

Baked Rigatoni & Zucchini
•   8 oz whole wheat rigatoni
•   1 medium –large zucchini sliced thin
•   Ύ cup part skim ricotta cheese (~182 g)
•   3oz mozzarella cheese (separated)
•   1 egg white
•   1 cup tomato sauce (like my Homemade Sauce) (separated)
•   Dried parsley
•   Black pepper
•   Nonstick cooking spray
Preheat the oven to 350 degrees.
Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.
Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
(Note: this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up)

Servings: 4 (amount per serving) Calories 360  Fat 8g  Fiber 8g  7 POINTS

Quick Sweet & Tangy Salmon
•   2 – 4oz Salmon fillets
•   1 tbsp (21g) honey
•   1 tbsp Worcestershire sauce
•   Ό red pepper flakes (or to taste)
•   non-stick cooking spray
•   dried chives for garnish (optional)
•   Salt and Pepper
Whisk the honey, Worcestershire sauce and pepper flakes in a small bowl.
Pre-heat a skillet sprayed with non-stick cooking spray over medium heat.
Season the salmon with salt and pepper. Place the salmon in skillet and cook for about 3 minutes a side. Before you flip drizzle the honey mixture on the salmon reserving some to drizzle for the flipped side.
The secret to salmon is not to over cook it, although I still forget this from time to time. In a preheated skillet it really only takes about 3-4 minutes a side, based on thickness.
I served with steamed broccoli and a wholewheat noodle side.
Servings 2
Per serving (4oz fillet)  200 Calories  7g Fat  0 Fiber  5 POINTS

That is some of the MANY that I have. They are from this site (she is AWESOME by the way!!!)

She also has a blog site that is GREAT

This is another good one with a TON of information


If you always do what you've always done, you'll always get what you've always got.
« Reply #2 on: June 04, 2008 08:01:59 AM »

I forgot to mention that I bought the Weight Watchers cookbook and it is GREAT as well.

You can buy it at Michaels and use your 40% off coupon  Grin

If you always do what you've always done, you'll always get what you've always got.
coffee: go swig or go home.
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« Reply #3 on: June 04, 2008 08:24:33 AM »

I forgot to mention that I bought the Weight Watchers cookbook and it is GREAT as well.

You can buy it at Michaels and use your 40% off coupon  Grin

Wow, thank you so much for posting all of those! They all sound sooo good, especially the salmon and dijon chicken tenders.  I'm definitely going to be trying those out!  Smiley

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« Reply #4 on: June 05, 2008 04:43:05 PM »

I only have 2 for right now but I think they are good!  I discovered that Soups are awesome for WW because they are usually low points.  Here's my recipes:

Broccoli, Cauliflower, and Cheese Soup

Vegetable Beef Stew

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« Reply #5 on: June 08, 2008 06:04:04 AM »

Just remember - it's not just the food, it's the portions, too!

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