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Weight Watcher Recipes

Last post Mar 05, 2005 5:10 AM by mary217 . 20 replies.


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  • Weight Watcher Recipes
    Hello, I just joined Weight Watchers and I am looking for some of your favorites WW recipes PLEASE. Low Points!!!! Or IDEAS!!!! Thanks and have a great day/weekend.
    Eyez
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  • RE: Weight Watcher Recipes
    On the left of the page in the search bar type in WW recipes and you will get great recipes. Marie
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  • RE: Weight Watcher Recipes
    WW Skinny Mini Tortilla Soup

    1 can ff chicken broth
    1 can diced tomatoes
    1 can corn
    1 jar salsa
    1 can kidney beans
    1 can black beans
    1 can ff refried beans

    **ONE POINT PER CUP**

    mix all together in a pot....simmer until hot and eat! It's delicious. ENJOY!
    Good with lowfat tortilla chips or whatever you prefer.......good by itself also
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  • RE: Weight Watcher Recipes
    Chocolate Crescent Dessert

    This is more like a dessert but really good, I don't remember the points I think 2 or 3 pts each.

    take each crescent and drop 8-10 chocolate chips, then roll as directed on can. spray with butter flavor Pam and bake as directed on can.

    these are delish and even better after they have sat and cooled off.
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  • RE: Weight Watcher Recipes
    Crescent Roll Veggie Pizza


    Notes: Yield: 24= 2 pts. each, 101 cals., 4.8g fat, 1g fiber

    2 pkgs. Reduced Fat Crescent rolls (16 rolls)
    1 pkg. baby broccoli flowerets (14 oz)
    6 oz. light cream cheese 1 pkg. Hidden Valley Ranch dressing mix
    1 c. fat free sour cream
    1 1/4 c. shredded carrots 1 c. green or red peppers, diced
    1 c. celery, sliced

    Spread rolls on 12x18 cookie sheet. Pat or roll the dough out to fit in cookie sheet. Bake at 375* 9-10 mins. until just turning brown; cool. Mix cream cheese, sour cream and dressing mix. Spread on top of cooled rolls. Top with chopped or sliced veggies. Cut and serve.

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  • RE: Weight Watcher Recipes
    Easy Breakfast Pizza

    1 tube reduced-fat Pillsbury crescent rolls
    1 cup fat-free cheddar cheese
    1 cup Eggbeaters
    1 cup frozen hashbrowns
    salt and pepper to taste

    Optional:
    Veggies of your choice (peppers, mushrooms, broccoli, etc.)
    Bacon (adds extra points!)
    Directions:

    Preheat oven to 400º.

    Unroll the crescent rolls on a large baking sheet (no need to grease). Roll or press flat. Separate the dough (8 triangles) into 4 rectangles. Pinch each set of 2 triangles together to form a rectangle. Pinch edges up to form crust. You will end up with four little rectangular crusts.

    Cover each pizza with 1/4 cup hashbrowns. (At this stage you would also add any additional ingredients, such as veggies or bacon.) Next, pour 1/4 cup Eggbeaters carefully over each pizza. Then, cover each pizza with 1/4 cup cheese. Add salt and pepper to taste.

    Bake at 400 degrees for 13-15 minutes.

    Yields: 4 breakfast pizzas (6.5 points each)
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  • RE: Weight Watcher Recipes
    Another option is to make 8 smaller pizzas (3 points each) and serve as a side-dish with pancakes or waffles. You can either separate the dough into 8 small rectangles, or else press the dough into 1 large circle, prepare like a normal pizza, and then cut into 8 slices.

    Nutritional Info: 297.5 calories, 9 g. fat, .75 g. fiber (6.5 points each)

    Yields 4 servings | 6.5 points per serving

    What a delicious way to start your day! This is a great late-morning weekend breakfast. A slice of this pizza around 10:00 or 11:00 with a glass of juice will definitely keep you held over until dinner. Another option is to make 8 smaller pizzas (3 points each) and serve as a side-dish with pancakes or waffles.

    Prep time: 5-10 minutes
    Baking time: 13-15 minutes

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  • RE: Weight Watcher Recipes
    Taco Pie

    1 Can Reduced Fat Crescent Rolls
    4 oz. Boca Meatless Ground Burger
    3/4 Cup Chopped Green Pepper
    1/2 Cup Chopped Onion
    15 oz. Can Tomato Sauce
    1 (8 oz.) Can Kidney Beans - rinsed and drained
    1 Tablespoon Taco Seasoning
    3/4 Cup Shredded Fat Free Cheddar Cheese

    Preheat oven to 350 degrees. In large skillet sprayed with cooking spray, sauté the Boca, green pepper and onion until the veggies are tender. Add tomato sauce, kidney beans & taco seasoning. Lower heat & simmer until heated thru. Meanwhile, roll out the crescent rolls onto a 9x13 cookie sheet sprayed with cooking spray, being sure to seal perforations. Bake 6-8 min until lightly browned. Spread meat mixture over crust. Continue baking an additional 10 minutes. Sprinkle cheese on top and bake 5 minutes, or until cheese melts. Let stand 2-3 minutes before serving.

    Serves: 6 at 5 pts each

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  • RE: Weight Watcher Recipes
    1 point Double Chocolate Chunk Cookies - Easy!
    Points | 1
    Servings | 36

    Ingredients
    One 1 lb. 15 oz. BAG Betty Crocker Double Chocolate Chunk Cookie Mix
    One 15 oz. can 100% pumpkin

    Instructions
    1) Mix pumpkin and cookie mix together in a large mixing bowl.
    2) Drop by rounded teaspoonfuls, 2 in. apart, onto ungreased cookie sheet.
    3) Dampen fingers with water and flatten slightly into the shape of cookie (cookies DO NOT spread out while cooking)
    4) Bake at 350 degrees for 11-13 minutes, just until set (centers will be soft).
    5) Cool 1 minute before removing from cookie sheet.
    6) Cool completely, then store in airtight container.
    . . . . . . . . .
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  • RE: Weight Watcher Recipes
    Chocolate Chunk Cookies
    Servings 24 cookies Points 2

    1 box Chocolate Cake Mix
    2 Tbsp Reduced Calorie Margarine
    2 Tbsp Water
    2 large egg whites
    1 Large egg
    1/2 cup semisweet chocolate chunks

    1. Take out 1 wire rack from oven to cool cookies later. Preheat oven to 350 degrees.
    2. Coat large baking pan with cooking spray.
    3. Combine cake mix, margarine, water, egg whites and egg in a large mixing bowl.
    4. Beat on low speed until blended and smooth; fold in chocolate chunks.
    5. Drop batter by heaping tablespoons, 2 inches apart, onto baking sheet.
    6. Bake until puffed up and dry to touch.
    7. Transfer to wire racks to cool.

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  • RE: Weight Watcher Recipes
    1 Point Fiber Cookies (chocolates)
    (2 cookies are 3 points)

    2 cups Fiber One (Some people prefer to powder the cereal with a rolling pin or processor)
    4 bar Hershey's Milk Chocolate Bar(s) 1.5oz
    1/2 cup raisins

    Instructions
    Melt bars in microwave till smooth at 30 second intervals.
    Be careful not to burn. Add cereal and raisins and gently toss
    till coated. Drop on wax paper making 16 cookie size pieces.
    Freeze for 30 minutes then put in Ziplocs and frig.

    1 point each piece. Make sure you make 16 pieces.
    You can also use Craisins, or substitute with 3 Tbsp. Low Fat Peanut butter.

    VARIATION:
    1 cup of Fiber One (powdered, with a rolling pin or processor)
    4 Tbsp butterscotch morsels
    1 or 2 Tbsp semi-sweet morsels
    Follow directions above.
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  • RE: Weight Watcher Recipes
    1 cup= 2 points

    Taco Soup

    1 lb ground turkey or extra lean beef(same points)
    1 pack taco seasoning
    1 pack ranch (dry) mix
    1 lrg onion chopped
    1 can mexican stewed tomtoes
    1 can any flavor stewed tomatoes
    1 can pinto beans
    1 can chili hot beans
    1 can whole kernal corn

    Brwon meat and onion, add dry mixes
    Without draining add beans, corn, tomatoes (I puree 1 can)

    simmer 1 hour

    serve!

    Good on day two over shredded lettuce w ff cheese...taco salad!

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  • RE: Weight Watcher Recipes
    Spicy Black Bean Soup

    POINTS® Value = 3 or it's CORE
    Servings | 8
    Preparation Time | 20 min
    Cooking Time | 30 min
    Level of Difficulty | Moderate

    soups | The key to thickening up this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.

    Ingredients
    1 serving cooking spray (5 one-second sprays per serving)
    1 medium onion(s), finely chopped
    4 medium garlic clove(s), minced
    45 oz canned black beans, undrained (three 15 oz cans)
    1/2 tsp red pepper flakes, or to taste
    1 tsp ground cumin
    14 1/2 oz fat-free chicken broth, or vegetable broth
    10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
    11 oz canned yellow corn, drained
    Instructions
    1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
    2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
    3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
    4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

    Yields about 1 1/2 cups of soup per serving (8 servings).




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  • RE: Weight Watcher Recipes
    Baked Lemon Chicken
    4 servings / 5 Units each

    Ingredients

    1 lb skinless boneless chicken breast (4 halves)
    1 egg white
    1 teaspoon water
    1/4 cup all-purpose flour
    1 teaspoon baking soda
    1/4 tsp ground red pepper (cayenne)

    Chinese Lemon Sauce -- (recipe follows)
    Chopped green onions and lemon slices


    Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn to coat. Let stand 10 minutes.
    Heat oven to 450º, Spray nonstick cookie sheet with cooking spray. Remove chicken from egg white mixture; discard mixture.
    Mix flour, baking soda and red pepper in plastic bag.
    Add chicken 1 piece at a time. Seal bag and shake to coat.
    Place on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

    Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices.

    Pour CHINESE LEMON SAUCE over chicken. Garnish with green onion and lemon slices.
    *****************
    CHINESE LEMON SAUCE

    1/3 cup FF reduced-sodium chicken broth
    1/4 cup sugar
    1 1/2 teaspoons grated lemon peel
    3 tablespoons lemon juice
    2 tablespoons rice vinegar 2 tablespoons light corn syrup
    1 clove garlic -- finely chopped
    OR: 1/2 tsp garlic powder
    1/4 teaspoon salt
    2 teaspoons cornstarch
    2 teaspoons cold water


    Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce.

    Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
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  • RE: Weight Watcher Recipes
    WW LEMON PIE 3 pts

    16 ounces fat free whipped topping
    small can crushed pineapple, drained
    juice of 3 lemons and grated peel
    1 small can of fat free eagle condensed milk
    1 package lemonade kool-aid
    low fat gram cracker pie crust

    Mix all ingredients and pour into pie crust- refrigerator for 2
    hours.
    Notes: You can freeze the pies if you want to.

    Servings: 6
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