Weight Watchers Recipes - the good, the bad and the...
don't waste your time and efforts.
I've just joined WW and from previous threads and searches know that several other chowhounders were also following the program. I made my first WW recipe last night and, suprisingly, it was darned good although I did have to add some actual oil to the nonstick spray recipe.
I thought it would be a helpful idea for all of us who are on WW to post WW recipes and our own creations and regularly do so. That way we can indulge our love of good food and cooking and, very importantly, stick with it.
I'll follow this up with the first post on the really tasty recipe I cooked last night. I think the recipe should state at the top whether it is a Flex recipe or a core recipe.
Note to Chowhound Moderators: I hope this okay. This thread is not designed as an ad for WW but a place for those of us who love food and cooking to share our recipes that work within our eating program. We won't discuss our weight loss or program itself.
My favorite is Mexican Chicken Breasts...my husband likes this a lot, too (he doesn't know that its a WW recipe yet!)
1 pkg Taco seasoning
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Put chicken & taco seasoning in plastic bag; shake and coat well. Place in
sprayed (nonstick cooking spray) casserole dish. Bake 30 minutes in a
375 degree oven. Top with salsa about 5 minutes before done, then top with sour cream. Serves 4; 4 pts each
Hey! Found this post looking for WW turkey and black bean chili recipe from the Pure Comfort Cookbook - it is YUMMY (although I do substitute bison for the turkey and put about 1/4 cup of brown sugar in - the stats are about the same). What a great idea!
I highly recommend the chili. I also really love their Farmhouse Strata. I make the 0 point veggie soup but it is more like a point or so because I add ground turkey or lean beef - I also add a jar of mushrooms and it gives it a really satisfying, nice texture.
I downloaded a recipe from their website for mini cheesecakes that really sucked though.
I'm with several of the other posters, I refuse to use fat free anything (except for Greek yogurt) and during the summer of '09 I got on a no HFCS kick, which rules out several processed foods (including, oddly, a lot of so called lite foods).
Leaving out all the "fake foods" that WW tends to push, I have to say that I purchased 2 cookbooks from them in the late 90's (Italian & Asian) that were excellent, "authentic", used real food and were incredible diverse. They read more like Aussie cookbooks to me than US. Check out used bookstores and library sales- they often have these older books for pennies. They were magazine sized softbacks, and you would have wanted to cook from them because the recipes were good, not because the "points" were low.
Given the new 'core' plan option, you might have better luck looking at more recent publications. The core plan emphasizes cooking from scratch and doesn't include many 'fake foods'. Their Turnaround Cookbook is pretty good and has some basic recipes for sauces, salad dressings, etc. that are quite good.
I have a bunch of the cookbooks, but also cook from scratch without recipes often, just using a lot of whole grains, lean meats, lots of vegetables and minimal oil/butter. Yes, I still cook with oil and butter. And I refuse to use fat-free cheese. I use high quality ingredients, but just control the amount and focus on portion control.
I'm with eddieandcleo. Your success using your own recipes (with mods as necessary) probably depends in part on how you ate before you started WW. But I've had a great deal of success cooking recipes I made before WW and just pointing them out. Often I don't need to make any modifications. The few times I do, I know where to cut (fat) or add (more veggies). It's pretty straightforward (at least for me and my recipes).
Oh, and I still cook with oil and butter, refuse to use weird, FF ingredients. Like eddieandcleo, I use high quality ingredients, just measure how much and work on serving size control.
Chicken Tagine with Apricots: 7 points - Flex Plan. Three stars
The way I made the dish it was 8 pts. because of added oil - see below
I used whole wheat couscous and cooked in vegetable stock for additional flavor.
4 oz. dried apricot halves
1 cup fat-free chicken broth
1 pound skinless, boneless chicken breast, cut into 1" cubes
1 tbsp. all-purpose flour
1 medium onion chopped
1/2 tsp. ground cinnamon
1 tbsp. honey
1/4 cup slivered or sliced toasted almonds
1/8 tsp. salt or to taste
1/8 tsp. fresh ground pepper or to taste
2 cups cooked couscous or whole wheat couscous
In a saucepan, bring the chicken broth and apricots to a simmer and then set aside.
Toss chicken with flour (I seasoned my flour first with s&p)
Coat a large, nonstick saucepan with cooking spray and place over high heat
Sautee chicken until coated chicken until golden brown - about five minues (I needed to add about 1 tblsp. oil in the midst of this as the chicken was sticking and the pan was too dry. The oil added less than 1 pt. to each serving)
Add diced onion, reduce heat to medium low and cook until onions are soft, about 10 mins.
Add cinnamon and honey
Stir in apricots, broth and almonds
Season to taste with s&p.
Simmer 5-10 minutes
Serves four with 1/2 cup couscous per serving.
Funny that I just found this post as I was JUST looking for some good WW recipes - I am always wary of buying the cookbooks so I look forward to seeing what other hounds have made and enjoyed!
to that end - here is one my faves:
Eggplant Appetizer a la WW
(makes 2 servings at 3 points per serving)
6 slices of Eggplant (1/4” thick)
1 tsp. of Olive Oil
6 slices of Tomato (1/4” thick)
2 oz of shredded mozzarella cheese (part-skim if poss.)
1. Place eggplant slices in a single layer on a non-stick baking sheet. Lightly brush slices with ½ tsp. of olive oil. Broil until eggplant is browned. Turn slices over and brush with remaining oil and broil until eggplant is browned.
2. Top each eggplant slice with a tomato slice and broil for an additional minute.
3. Divide the cheese between each slice and sprinkle with basil and pepper. Boil until cheese is melted and golden brown.
i went to the deerfield spa in the poconos and they had a similar eggplant parm recipe but they also added a tiny sliver of onion and they took three olives and chopped them up and added a touch to each bundle..brushed the eggplant with a little of the olive juice as well.....by the way...this is a great idea to add ww recipes
I also went to that spa it was very good and the food was good also. The chef actually shared her cookbook with me so I have several of the recipes I converted the points to ww. I lost 80lbs with the program years ago and just rejoined to get the remaining 25 off. I had the eggplant. I don't even like eggplant usually but it was good.
I have to chime in here - maybe save someone a few $$ - I bought the new WW cookbook 'cause I'd heard it was "great" (can't remember where I'd heard this, but it was a reputable source) and it is not great at all - pretty stinky and now taking up valuable shelf space. We haven't had one thing we've really liked - probably made 12 recipes or so . . . . better to get recs from 'hounds here and use those!
hey "zero point soup" (a vegetable soup made with cabbage, carrots, other veggies) is a marvel. Folks on core can add barley to it to give it some umph. It is found in the "getting started" handout. Also the fruit smoothies (made from scratch not the mix kind) are a quick way to get in fruit and dairy.
I have all the latest cookbooks from WW-- much more suited to the folks on Flex rather than Core (which resembles Sonoma Diet in some respects). But I never follow recipes "exactly" whether they are from WW or any other source. Always use recipe as a starting point rather than an absolute guide.
Never colored in the lines with the right colors in kindergarten either:)
I don't have it in front of me, but:
3 cups fat-free stock
1 cup cabbage
1/2 cup onion
1 cup carrot
sautee in spray til tender. Add stock, S&P, and dried basil and oregano. Add one T tomato paste and 1/2 cup green beans. Boil, then simmer, then add 1/2 cup zucchini.
One cup = zero points. Late night (read: drunk) munchies have seen me adding Bragg's liquid aminos and/or hot sauce, making it a great salty, spicy snack.
I'll double check the recipe when I get home, but I think that's pretty close.
The original recipe calls for garlic (I think 1 clove), 1/2 C sliced green beans and 2 tbs. (I think) of tomato paste, and 1/2 tsp. each of oregano, basil, pepper, and a dash of salt. I don't think quite that much onion. I think it calls for 3-4 scallions. I almost always add mushrooms and some chopped basil leaf to it as well. You saute the veggies after spraying the pan with Pam and then add the other items, cover and simmer 15 minutes if I remember correctly. It is pretty versatile.
gotta make the soup again. i'm finally back on the program after waiting for my pregnancy weight to just melt off from breast feeding. well it's been almost 2 yrs since i gave birth and still waiting for this miracle to happen!
the thing about this soup now is that if you eat too much it'll cost you a point or two. back when i was on ww for the first time it was a free for all. i'm going to make it asian this time by adding napa cabbage, ginger and soy sauce instead of the tomatoes. we'll see how it turns out.
You can add any vegetable you like to it. Mushrooms, leftover broccoli or cauliflower, vary the cabbage (I like Napa). I also like a bit of Parmesan cheese thrown in before eating (it used to be a free condiment. Is it still?). Bragg's, hot sauce are both good additions. So is a little sriracha sauce.
I put in a rind of parmesan cheese and often chop up celery root with the onions, carrots and garlic.
I have some in my refrigerator now and put some soup pasta in a cup for lunch to add some carbs to the meal. Other times, I have added leftover chicken or turkey to add protein to the meal without fat. This recipe is quite adaptable.
I actually like a lot of the WW cookbooks, one of my faves is "Take Out Tonight." There are lots of homemade Chinese stirfry recipes (Chicken) that are definite tried and trues. :-) I make them a lot on Monday nights when I get home from the gym. If I have everything chopped, they come together in about 10-15 minutes. The Turnaround cookbook is good as well and lots of low point recipes, plus it's a Core cookbook if that's what you're doing. "In One Pot" is yet another good one.
All of these cookbooks are diverse and use "natural" ingredients (wheat berries, quinoa, etc.), as opposed to more "commericial" recipes. In other words, you're actually cooking as opposed to opening a few cans of something and mixing together. :-))
The only WW cookbook I didn't care for was something called Cooking at Home or something along those lines, I think. It was written with cooks from the CIA, and I found them complicated and high in points. Never made anything in it and ended up giving it away.
I ordered the "Take out Tonight" ww book a few months ago and I use it constantly. They've adapted traditional ethnic foods into delicious, more healthy versions. They have thai, mexican, greek, chinese, italian, japanese and indian recipes. Worth checking out if you like ethnic food.
My book arrived and we had a version of the spicy orange beef with vegetables. I say a version of because I had chicken, not beef. I steamed some frozen dumplings from H-Mart and we had a very quick and tasty meal. There are so many good looking recipes in the book, I'm sure we'll enjoy it.
Thank you for mentioning it!
I bought the Chicken cookbook and there are a few in there that I liked. Grilled onions, peppers and sausage with Polenta was good. The chicken burgers were fabulous and the spanikopita was not bad. Look at their message boards. That's a great place to find ideas. One thing that I did that got me through the sweet craving was the cupcakes using diet soda. Have you tried that? It's no where near decadent but will do in a pinch. White cake mix, a can of diet sprite or lemon lime, beat and egg white till firm and fold in. Bake according to time directions on box. You can do all sorts of variations. Dark cake mixes with diet dr. pepper or diet coke.
It's a difficult thing to do...to lose weight when you're a foodie. I made lifetime almost a year ago and keeping it off is harder than losing it! Good luck to you!
Flex allows you to eat anything as long as you stay within your daily alloted point range. Core allows you to eat from only what is one the food list.
* Vegetables and fruits
* Soups (non-creamy)
* Whole Wheat Pasta, Brown Rice, Potatoes and Grains
* High Fiber and other cereals without added sugar
* Lean Meats, poultry, fish and eggs
* Fat-Free Milk Products
* Healthy Oils
* Coffee, Tea and sugar-free beverages
It's more restrictive but allows you to eat more of those items. I do flex. I like being able to have one piece of See's candy if I want to. It's all up to your style of eating and your discipline level
My impression has been that the "core" plan is geared more towards folks who are interested in a low carb/s. beach/atkins "type" of diet. I'm with Mrs.megawatt and do more of a flex aproach, but I think which one will work for you depends on how you already eat and how you're willing to modify your diet.
I have been following the Core program for a few weeks now. What you say is correct, but you left out one part. You can have foods that are not on the Core list, but obviously you have to account for them. You get 35 points per week to use them however you choose (i.e. all at once for a special occasion, 5 per day, etc.).
In the past, when I've gone to WW, I've done Flex. I'm doing Core mostly because it requires little to no weighing and measuring. I have 2 small children and I work full time, so although it's a little restrictive, it's nice to be able to eat pasta (albeit whole wheat pasta) or chicken and not have to stand and measure.
Core just works with my lifestyle for the moment.
I actually try not to use the 35 points too. In a weird way, I find that it's better for me to have fewer choices for the most part during the week. This way, I can have the "little extras" on the weekends and not feel so bad.
With regard to the whole wheat pasta, I can't say that I love it, but I have found some brands to be better than others. But it does occasionally satisfy the need, and I've even gotten my husband to eat it.
Every little bit helps....
I agree with you about the whole wheat pasta, however, I am now in love with whole wheat couscous! If you haven't tried it, you must! Its so quick and easy to make and it goes with everything, although prob not the best thing to have with marinara sauce, it really does go with just about everything w/o needed much of a sauce.
I made a recipe recently that I thought was great and my fiance loved. It was great for dinner and made enough for lunch the next day with a little brown rice.
Roasted Turkey Breast
3 points per 3 oz serving (number of servings varies depending on size of turkey breast)
1 skinless boneless turkey breast
1/2 cup hoisin sauce
salt and pepper
1 onion, sliced into thin wedges
Preheat oven to 400 degrees. Place sliced onions in baking dish and top with the seasoned turkey breast. Pour hoisin sauce over breast and around baking dish. Bake for 45 minutes to 1 hour, basting with the hoisin sauce around pan until internal temp reaches 165 degrees. Let rest for 10 minutes, then slice and serve.
The other day I made one of my favorite fish recipes, modified only a little. 6 oz of tilapia is 4 points, and since the rest was veggies I just added 1 for the olive oil. If I used cooking spray it would just be 4 points per serving.
1 lb white fish filets (i used tilapia, but sometimes use orange roughy, flounder works well too)
1-2 cloves garlic
1 Tbsp cajun seasoning
a little olive oil
in a deep saute pan saute cook onion and garlic in olive oil on medium heat for a few minutes. Lay in fish filets and cook for 5 minutes uncovered. add tomatoes and spices turn to low. Cook covered for 15 more minutes or until fish is cooked through.
Laughing Cow Chicken
Points - 5
Serving Size : 4
1 pound skinless boneless chicken breast
8 slices deli-style fat free ham slices
4 wedge Laughing Cow Cheese - Regular
1/4 package shake n Bake Pork
Preheat oven to 400 degrees.
Place each chicken breast between wax paper and pound to 1/4 inch thick. Place 2 slices of ham and one cheese wedge on each chicken breast. Roll chicken up and secure with toothpicks. Spray a baking dish with Pam and place chicken breast edge side down on dish. Sprinkle chicken evenly with Shake 'n Bake.
Bake at 400 for 35 to 45 minutes or until juices run clear and chicken is browned.
I've been doing WW for almost a year and I'd be an unhappy camper without Trader Joes. I also snack on Ak Maks with Laughing Cow and even better, lo fat Halvarti (1pt per oz). Multigrain soy crakers are the bomb ( 34=1pt). I love their ff French yogurt or even better Fago Greek style yogurt. TJ's fat free sesame dressing and balsamic vinagarette are good too. Don't get me started.... TJs is this weight watchers' best friend.
I am not on WW and don't have a recipe to contribute, but I did try their amaretto cheesecake yogurt today and was pleasantly surprised. It's not one of your super healthy all natural yogurts, but as far as taste is concerned it was spot on.
The point value depends on how many cupcakes you make. Really the best thing to do is add up all the calories total, the total fiber and fat and then count how many servings you have, get a calculator and divide total calories by total servings. Do the same with fat and fiber and then use your slider. If I remember right, it's around 2 points per cupcake. You can always use a mini muffin tin for a bite size fix. I think these are good and way cheaper than WW cakes.
I really like this WW recipe, I substitute fresh dill for the dried, generally, and I like to use the Fage Total 0% yogurt.
Mustard-Dill Chicken in Foil Packs (Freezer-friendly)
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
Preheat oven to 350°F.
Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce.
Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.
Creamy Salsa Dip:
I was going to eat some whole wheat pretzel rods last night (TJ's - 2pts. for 10) and was really wanting something to go with so just looked in the fridge and...
1/3 cup cottage cheese
salsa about 1/3 cup (I eyeballed it)
dash hot sauce
slice or two of raw onion
Pulse i the food processer until smooth
It came out to be a great tasting dip. I only had 2% cheese - won't make that mistake again - but even so, the whole thing was 2 points and I have a lot left.
I'm sure there are many variations of this to be made
Very Good Recipe: Chinese/Asian Lettuce Wraps: Flex: 6-9pts. depending on preparation.
Made my own version of the WW Asian Lettuce Wraps. Used ground chicken instead of the ground pork with the veal (that lowered the points). Will probably use chicken and turkey mix next time. Also added way more vegetables to the recipe extending it a lot. It needed additional seasoning and, as I'm finding quite often with the WW recipes, a small amount of additional oil.
WW Cocktails, a brief list -
When you're at the bar, try one of these. FYI - most bars will pour more than the 2 point glass of wine (I'd be mad if they didn't!)...
Bloody Mary - 2-3 points depending on size. This is REALLY filling, too!
Diet Coke and Rum - 2-3 points
Gin and Diet 7 or Diet Sprite
AVOID: Margaritas (5-6 points!), any sugary goodness even fruit juices. Plus, these contrubute to big hagovers.
At Home - Crystal Lite and Vodka (1-2 depending)
LIght/Low Sugar OJ and Vodka (screwdriver) 2 points
SF/FF Cocoa and Peppermint Schnapps: 2 points (3 depending)
Any other ones out there?
My fave is a version of a Cuba Libre - Coke Zero with lime juice and a little Malibu (it goes a long way). Even better in a salt-rimmed glass, assuming you don't need to cut back on sodium.
Or a lightened Michelada - light lager with lime juice and Tabasco in a salt-rimmed glass.
Yes, I like salty sour drinks...
One idea I got out of my WW cookbook that I've adapted and used several times in the last few weeks:
6 points per cutlet.
dredge turkey cutlets lightly in 2-3 tablespoons of flour with salt and pepper mixed in.
heat a couple teaspoons of olive oil in a saute pan and quickly cook 2 cutlets at a time. (add more oil if doing more than 2). They take about 3 minutes to cook if the pan is nicely warmed up. I use med heat
sprinkle with lemon juice when done. YUM.
HOWEVER. I've also added a variety of spices to the flour - cajun or a mix of garlic, thyme, rosemary and pepper - whatever strikes our fancy that evening. because they cook quickly the turkey is still tender and juicy. I serve with some rice and veggies, and it's a quick, yummy dinner.
my fave Weight Watchers' Chicken with Pear Cranberry Chutney
serves 4 (one serving = 4 pts.)
2 tsp. canola oil
3/4 lb. chicken breast, boneless, skinless - cut in 1-inch cubes
1-1/2 tsp. all-purpose flour
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
3 scallions or green onions, chopped
1 pear, peeled, cored, and chopped
1/4 cup dried cranberries
3/4 cup pear nectar
2 tsp. coarse multi-grain mustard
Season chicken pieces with salt and pepper. Toss with flour and saute in 1 tsp. oil for five minutes, turning once to brown all sides. Remove from pan.
Add additional teaspoon of oil; saute chopped green onion and pear for three minutes to brown the pears.
Add the cranberries, pear nectar, and mustard; and simmer, uncovered for 3 minutes.
Add the reserved chicken and simmer for one minute to glaze the chicken. Serve immediately. (this is good reheated, too)
There are all kinds of "nectars" - probably the one found in most super markets is Kerns - take a look at this link: http://www.kerns.com/products_nectars...
Also, I've found other brands in shelf-stable pkg in Asian supermarkets...
By the way, Cynsa gave me this recipe last year -we loved it - Thanks again Cyn!
Thanks for reminding me about the 2 old WW cookbooks I picked up at a thrift shop some time ago. They are early to mid90s, and both have international recipes. The only one I remember loving absolutely was ricotta gnocchi, with a veal-tomato sauce. It was luscious and light - as well as filling. I did like the others too, but that one got repeat performances!
LOL - they have come a long way! I bought one a year or so before we started the plan (on the clearance table no less) and so far everything I've made from it's been delish! We've particularly enjoyed a chicken with tomatos and pasta recipe - you bake it in the oven. I'll dig it up and post it when I get home from work. :)
Another cookbook we're enjoying is the Fix it and Forget it Lightly slow cooker book - also purchased before WW. It gives the nutritional info for each recipe, so i've been able to figure out the points per serving.
I agree with mrsmegawatt, dieting when you're a foodie is hard, but not impossible. For myself, I find eating really good food, but smaller portions helps. Mediocre low-fat food causes me to slip up. I just start craving something really good.
About the recipe. It's from an old book called "WW Homestyle Favorites". It's a cookbook filled with recipes from WW's Leaders around the country. I especially love this recipe for lunch or with soup for dinner. They freeze nicely and reheat well in the microwave. No one you'd serve these to would ever think they are WW food. I made these on Monday and have six in my freezer right now. Enjoy!
1/2 c. chopped onion (I use more)
1/2 c. sliced mushrooms (can use a 4 oz. can, drained)
2 garlic cloves, minced (or 2 tsp. from the jar)
2 c. frozen spinach (one 10 oz. pkg), thawed and squeezed dry
1c. part-skim ricotta cheese
3 oz. shredded mozzarella cheese
1/4 c. light sour cream (recipe calls for non-fat, but I don't go there)
1/4 tsp. salt
1/4 tsp. black pepper
Dash ground nutmeg
Tube of refrigerated Pillsbury crescent rolls (regular, not reduced-fat)
1. Spray medium nonstick skillet with nonstick cooking spray. Saute onion, mushrooms, and garlic over medium-high heat, stiring frequently, until onion is translucent, about 2 minutes.
2. Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.
3. Preheat oven to 350*.
4. Separate dough; place equal amounts of spinach mixture on wide end of each roll. Roll up to form croissant; place on nonstick baking sheet. Repeat with remaining rolls. Bake until golden, about 20 minutes.
Note: After I roll them up like a croissant, I then take the loose ends and pull them up to the middle of the croissant and stick the dough together in the center of each croissant. This helps to hold all the filling in especially if you're going to freeze them. These freeze great and reheat very well in the microwave on Power 3 (defrost) for about 6 minutes and then Full Power for 30 seconds.
Makes 8 @ 5 POINTS each
Edit to the above recipe:
I made these again yesterday and instead of baking them and then freezing them to be microwaved later, I froze them on a cookie sheet after I assembled them to be baked later as needed. After they were frozen, I placed them in a freezer bag in the freezer to be baked off later. Of course, they were so much better than the other way I was doing it.
I just wanted to pass this on for anyone who might try this recipe.
Ok here are my favoites, Spinach-Ricotta rolled turkey breast 6 pts(I add 1 tbs of fresh grated parm to the ricotta mixture. Chicken Marsala 4 pts( I serve on whole wheat pasta, I like the stuff). Zucchine pine nut pancakes (2 pts), I serve with barilla tomato and basil sauce. Favorite Beverage: vodka with fresca 2 pts!!
Flatten out turkey breasts (paillard). Try and get them as close to a square as possible for even cooking and filling.
Blend together the spinach (cooked or defrosted works better than fresh) ricotta, the extras (shallots/onions, garlic, cayenne if you want, a little salt and black pepper). I usually add in coriander or parsley or cilantro and spices such as cloves or cardamom, dill works well also.
Spread the spinach + ricotta half way across the flattened turkey and start rolling.( going half-way prevents stuff from oozing out while rolling.
It should look somewhat akin to a Salmon Rouladen
Does anyone have the recipe for ww grapenut pudding ? I haven't made it for over 20 years. Reading these posts brought it to mind. It was very good.
So....I made something last night that was soooo satisfying andyummy.... It's a reincarnation of an Atkin's idea.... only no fat! Or...just a little.
I steamed a head of couliflower....in rosettes. Then I mashed them w/ veg broth and then I topped it w/ 2 tbsp. grated parmasiano regiano and baked it. It was very yummy and only 2 points! Amazing side. (For my annoyingly skinny husband...I mixed more of the cheese and butter and a lttle cream intothe mixed and then baked off the same way.) Everyone was happy!
I make a cauliflower puree all the time - we love it. I don't bake it but I add some Butter Buds, some parmesan and some ff half and half. Sometimes I add roasted garlic. I puree with immersion blender. 1pt. or 2pts depending on how much of everything. Sometimes, when I don't use the roasted garlic, I'll cut in some fresh chopped chives. It's really good and satisfying.
I have a great snack idea for all of the chocolate lovers. It's worth 1 point for each cupcake.
1 box Pillsbury Moist Chocolate Cake
2 egg whites
1 diet cola (cherry and vanilla add richer flavor)
Separate into 24 cupcakes (they'll be a little smaller than usual)
Cook according to directions on the box.
I use these to curb the chocolate cravings. After 1 I'm usually OK for the day, but at 1 pt. each.......if I need 2, I can have them :)
I make the ww. whoopie pies- a recipe from many years ago in their booklet #1... I use the fluff for filling and since the fluff tends to make the two sides slip and wiggle around I freeze them. They taste great! I have also used teh same whoopie pie (cake portion of recipe) to make my death by chocolate dessert- place whoopie pies (just the cakes not filled) in a truffle bowl- add NON FAT NON SUGAR chocolate instant pudding and then a layer of NON FAT DAIRY WHIPPED TOPPING and keep repeating. NO one realizes its all ww ingredients and they think they are eating pure chocolate heaven.
no oil. you use the egg whites and soda in place of the ingredients called for on the box. I actually do not use egg whites, just the soda. if you google diet coke cake you'll find lists of great flavor combinations. (cherry diet cola with choc cake... diet orange ith white cake...)
Hi, new here. I also would like to see more recipes. Here is a quick one that I tried this morning. As autumn nears I know that I am going to miss the taste of pumpkin, cinnamon and spices. Mix one container of WW vanilla yougurt with one tbs. of Dickinson's Country Pumpkin Butter (no butter in it). Makes a wonderful creamy pumpkin parfait. 2 points
I just started on WW and using the flex plan, and I like the variety of things I can eat. It's not as restrictive as Atkins or even the Dr. Phil plan. And my mom gave me her old cookbook and it's called comfort classics and it's pretty good. The recipes are just WW versions of classic style comfort foods. I've made the sheperds pie, the macaroni and cheese and the tuna casserole and all of them have been great. I'll get them up here soon, if anyone wants to try them.
I've made several WW recipes or recipes I altered myself in the last few days to synch up with my WW flex plan. But first - how should we do this? Maybe once a week post a 'what WW recipes did you make or create this week' post? As it is, this post is getting really long.
OK, so tonight I altered a scallop recipe from epicurious in a 'cream' sauce:
1/4 cup whole wheat bread crumbs
1/4 cup parmesan cheese
1 1/4 cup of white wine
1 cup of water
1 small shallot, chopped
3 cloves of garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1 pound of sea scallops
10 oz of mushrooms, sliced
3T light butter
1/2 cup fat free half and half
Toast bread crumbs then toss with cheese and set aside.
Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon and keep warm, then boil cooking liquid until reduced to about 1 cup. Strain if desired.
Cook mushrooms in 2 tablespoons butter in skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated. Season with salt and pepper.
Whisk together half and half and yolk in a heatproof bowl. Melt 1 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan (I just wiped out the one I used for the scallops) over moderately low heat, then add flour and cook roux, whisking, 1 minutes (I find that with light butter sometimes I have to add a bit of water to get the roux right). Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly and pour accumulated liquid off scallops into the sauce, as well. Return pan to heat and simmer, whisking, 2 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
At this point add the scallops and mushrooms into the sauce and, if desired, put into fridge to keep until ready to eat.
Preheat oven to 350 and reheat dish for 15 minutes and then sprinkle the top with the cheese and bread crumb mix and put under the broiler for 2-3 minutes.
Serve with whole wheat pasta or brown rice.
4 servings. 6pts (not including rice or pasta)
I just joined ww and love good food and love to cook so this thread is awesome. thank you. I revised this healthy recipe from Giada (Everyday Italian). It's whole wheat pasta with lemon, basil - salmon on the side. I didn't do the salmon - I added to the pasta, Lobster. It was fantastic. I'm anxious to try it with shrimp, scallops, etc. It was very filling too by adding more vegies, cherry tomatoes, spinach, etc.
I've been having a blast with different salad dressing too. I could eat salad all the time, if I could keep changing the dressings. I recently did these:
1) juice from lemon, splenda, light olive oil, favorite herbs.
2) tablsp of sesame tahini, lemon juice, soy sauce, splash of light olive oil, water to thin it out.
3) braggs liquid amino, splash of lt olive oil, rice wine vinagar
My salad is not your traditional salad. It's cabbage (white and red, shredded), cauliflower, broccoli, carrots (slice thin). This keeps a long time in the fridge so you can grab and go. we're added shrimp (or other protein, turkey, chix, etc.) for a dinner salad - you can grab a few handfulls and saute it in your favorite saute (mine is Braggs), top with a light shredded cheese and put the whole thing over a nice brown rice. Points are low, mostly vegies. You can even steam it as a side vegie. I will add mushrooms or tomatoes but it's not in it or it will go bad more quickly.
As a former weight watcher, I think they have some great ideas, but I would stay away from non stick sprays and all the processed food. I found that using the absolute best ingredients I could find made me feel a whole let deprived and excited about eating. A little absolutely beautiful olive oil to glaze the pan is make you feel a whole lot different than a spray of unknown chemically derived vegetable oil. (I haven't been on a diet since changing my mindset for over ten years, and have remained a pretty slimjim (or jane, I guess you would say) fayefood.com
fayehess...I totally agree! I just posted to another thread regarding FF sour cream. One of the things that I got away from pronto was the use of any sort of FF item. The only kind of spray I use is the EVOO spray that I get from Whole Foods. I also would find myself getting nutty counting points constantly. I now take the "all things in moderation" approach and have stayed slim and happy.
That being said, I love WW's recipe for Au Gratin Potatoes. The only change I make is to use 2% milk as opposed to skim.
Au Gratin Potatoes
3 Points per Serving using skim milk
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk (I prefer 2%)
2 pounds Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Hi all. What a great topic, I am glad to have found it.
I am one of those people who was skinny naturally growing up, so when I started putting on weight, I had a lot of bad habits to break.
I think the key to succeeding with Weight Watchers (or any healthy eating plan) is to keep your body satisfied so you don't feel the need to binge. The best tip I learned from them was to not let yourself get to starving and stop eating when you are full. If you do this and make no other changes, you are bound to find yourself maintaining your ideal weight.
I have found several WW recipes which I love. The Simply Delicious Cookbook has a lot of great recipes. I too adhere to the principal of using great, fresh ingredients so I don't feel deprived. I love the roasted chickpeas with feta on pita toast (page 38) - you get 1/2 cup for 3 points so this makes a great meal along with a salad. On this same line, the medditer. hummus from TJs is just 1 point for 2 T. and it is wonderful with carrot sticks. The korean steak (page 11) could also be made into a meal if you added veggie skewers in the same marinade. The shu mai are also very good (page 13). Really, this book, page for page, is the best WW resource I have found. I actually find myself tabbing pages, excited to make these dishes.
But if these recipes don't inspire you try to page through your existing cookbooks and just be selective about which recipes you use. Soup, salad, and appetizer sections really are inspiring.
Two more book recommendations: Native Foods Restaurant Cookbook and The Naked Chef Takes Off offer lots of choices that will keep you on track.
On the dessert front, I have to mention Skinny Cow. They have a web site to help you locate where you can buy their products, and they are between 2 and 4 points.
Okay I'm here to tell all of you that are on WW diets right now... stick with it!
If you are on the Flex plan or Core, both my dear hubby and I have lost about 10lbs these last three weeks on the Core Plan. I started my diet sooner, about 4 weeks ago because of the stomach flu. Yeah okay alright, so that was cheating.
But come on, we all know that men will lose weight faster than women, right? Well for us (we two) it was a perfect way to do this. Because we're about even now.
To his benefit I have to say, he is really motivated, which then motivates me, perfect right? Earlier today after working out, he came up to me and very proudly showed me his abs, at least I think that what he was doing. He really does work out so very MUCH better than I ever do. I will see him sweating and working out- out there and he will lift for about 30 minutes, and then ride the bike, and then he hops on the elyptical, and when he's done with that, he'll perhaps do free style, its always different, but whatever his program du jour, I have to say, he's there for at least 60 minutes without fail; whereas me, I'm lazy. Ooooh 25 jumping jacks, ooooh 30 push ups on the stairs the kind where its my own design, oooooh I run in place for 5 minutes...you get the drift, right? Very flakey, very scattered and very ineffective.
Well who cares! WW is a great program and the diet is designed to help people like me. Even with my lame attempts to work out, I am doing just fine and losing weight. What's nice is we see results, even if its 1lb a week, this program is making us really want to eat healthy, and there's nothing wrong with that as its certainly long overdue.
One quick footnote to let you all know what works for us. Every single day I always have fresh salad in the fridge, chilled and prepped ready to eat. The dressing I use is Waldens Thousand Island. Its perfect. With 0 cal & 0 fat grams, then to boot, gluten free, Okay? I mix it with my favorite jarred salsa, 25 cal 0 fat but 100% tasty, which now makes it a very zesty thousand isalnd. I'm addicted to this stuff.
I'm pretty good at dinner time, I'm really wiggin out here but for my dinner if I'm having Italian food, I measure the pasta same for rice, I am allowed 1 cup. For my husband, well he can have a little more so I don't really measure his portion and go over a tad bit. Believe me though, he looks at my plate, and I allow for about 10 to 15 percent more, actually that is perfect, he is 220 and should eat more.
All in all it looks like we'll be on WW for another 6-8 weeks and hit our goals.
This whole diet thing has not been a snap, the first week is the hardest, but it does get easier for some crazy reason.
The hardest part for me has been not cooking since I find it so relaxing. I really love to cook, it is my therapy. And I've had to knock it off. I reallly miss sharing my photos with you as well as new recipes. But on the upswing, I've spent my time reading about your successes, viewing your gorgeous photos when you share them, and hearing all about your new recipe challenges.. Why I even read about a dating delima last evening, and have been trying to give that one a thoughtful answer.
There's absolutely nothing wrong with listening for a change.....
re: chef chicklet
Why aren't you cooking Chicklet? WW is supposed to be something we do for life - and not a "diet" per se (Just lost 45 lbs myself, and now am maintaining). I love to cook - and while don't get a chance to do it as often as i'd like - I see WW as a challenge to prepare my favorite foods so that they are more healthy. Life is too short to eliinate the things you love. Cooking and eating being at the top of that list for me!
I agree, love to cook and having a blast converting my favorite recipes or just trying new ones with more healthy spin. I just did a favorite - buffalo shrimp (of course without any batter or deep frying - I just marinated most of the day in hot sauce (o points), cajun seasoning (o points), little more cayenne (0 points) - then I broiled them rather then fried them (could have sauteed them and still only use a spray. They were awesome. Been having a blast with jamaican jerk seasoning too - chicken and shrimp. Awesome!!!
Yeah -- I find that I cook *more* since having started WW, because then I know for sure what I'm eating. I've been obsessed with Flat Out wraps -- 1 point per -- and have been using them as bases for pizza, burritos, sandwiches... also experimenting with other, tasty modifications to my "normal" menu. Experimenting with soup is particularly gratifying, as it's easy to make really fun, complex soups that are low in points.
very kewl, been wanting to try those Flat Outs. I'm going to try out a whole wheat pizza dough tomorrow for the heck of it. Has anyone tried these blueberryaisins - they are awesome added to my high fiber cereal and chicken salad sandwich. They are only 2pts for 1/4 cup, I even added to a salad - gave it a nice sweet addition.
Congratulations that is so wonderful
I'm not cooking I guess, because I am sort of an extremist. I am only putting my cooking on hold. I was eating carelessly, and I have to admit, I was eating fast food, and let me tell ya it will pack on pounds fast.
I make short goals for weight loss, so I lost 11 now, need to lose another 9 and then I'll see if I like that weight. I don't have far to go.
How did everyone do with Superbowl food and snacks. I was in heaven, didn't deprive. I made a "ww" version of my mexican layer dip by using refried beans, mixed fat free sour cream with taco seasoning, shredded lettuce, low fat shredded cheese and a great salsa. Loved it!! My tortilla chips - I made - from that flat lavish bread-cut in strips - in the oven(1 point for a whole sheet). ( I had also tried the ww tortilla cut in strips but I didn't like that texture, but loved the lavish bread). Then made gr turkey taco salads too. Loaded the plate with lettuce, then a good scoop of gr. turkey meat, then low fat cheese and great chunky salsa. I did add a 1-2 tablespoons of light ranch dressing.
Sadly, my Pats didn't thrill me as much as my food did. :-(
You did better than I did, lexpatti! First, I volunteered to be designated driver, so I saved a lot of points in beer form (and we had a blizzard, so I was even happier to be totally sober in the drive home). I didn't cut corners on any food, though -- but I did just eat until I was full, which is something I don't usually do with party snacks. Think I had 8 wings and some manicotti, and I was fine -- and I just crossed off ALL my flex points for the week plus the 15 left I had for the day. I'll se on Wednesday if my plan worked!!
Can't wait to weigh in tonight. We dined out at restaurants Fri nite, Sat. nite, Sunday Superbowl, Monday lunch out with a friend. Friday nite was Japanese Tappanyaki (I ordered the shrimp and scallops and went very easy on the fried rice) - Sat nite was a very gourmet, creative restaurant - I ordered this seafood martinin (loads of shellfish, lobster, shrimp, etc. in a lime juice/herbs over corn salsa) - asparagus side. I think I may have lost. I made really great choices when dining out (I think!!) We'll see. good luck with your weigh in.
I made the Pizza Wonton Pockets from Green Lite Bites for our non-super bowl party last night. Even the non-dieters loved them!
Has anyone tried this PB2 yet? Someone brought it into WW class last night and it's awesome. It's pure peanut butter powder (squeezed out all the oil/fat) and you mix with water. Can't believe how fantastic it is, we all tried it on crackers. I think it was 2pts for 2TBL - great for those of us who love peanut butter. Here's the website if you can't find a store that carries it.
I have to say, I enjoy the challenge of wonderful meals that are low in points. I love to cook but this added challenge is even more fun. Last night did 2 fabulous recipes - one from Cooking Light, the other from a south beach magazine. Grilled eggplant with cumin & chili powder, then when plating it - sprinkled on minced garlic and chopped calantro. Surprisingly very yummy and 0 points. The did up my first polenta. I bought a tube of sun-dried tomatoe polenta, sliced it and fried it in a non stick pan. I stacked one polenta, then sauteed zuchini, then a heap tbl of spagetti sauce with mushrooms, then another polenta, zuchini and sauce, then a little bit of fresh grated parm. cheese. One stack was 2.5 points and delish.
For lunch we had quasadilla's: two ww tortillas (1 point each), 1/4 of motz cheese (2 points), 1/2 c. shredded turkey (2 points), some fire roasted chilis (0 points), scallions (0) - lots of herbs, calantro, etc. Fantastic 6 points for a whole one cut into 8 pieces.
It was a cooking weekend, I also made this fabulous sweet potatoe and turkey soup. Wow, I'm not typically a soup person (for making) but I'm going to get into it. I really enjoyed this recipe (fromWW cookbook) and am looking forward to some roasted vegi soups. The Sweet potatoe adn turkey was soooo filling and we just added a small salad - plenty full. And still had leftover points for a couple homemade (Hannaford Bros) Pizzelles (only 1 point each and they are fantastic).
I hardly ever look at long long posts, but I did look at this. I've been on/off WW since the 70's. The project sure has changed over the years, and it's so much better now than it was. But the bottomline is that I've always lost and so far always gained it back. This time I'm determined to make it a lifestyle change. I generally don't eat 'diet' products unless I actually like them. I try to eat 'regular' food but lower the fat content, etc. One thing that has changed for me is that we eat a lot more vegetables than we ever did before. My husband is retired and does most of the cooking during the week. He doesn't have a problem maintaining his weight, but he tries to cook our meals within the plan. Since we both love to eat, I also find that we're both more creative about cooking when I'm on WW.
I'm back on plan again. I was within 3 pounds of my goal last summer, and then it seemed like I lost it and gained at least 10 back. So now I'm at it again. Not great timing - I'm working on a project where there are cookies, candies, nuts, etc. sitting around all the time. When I feel stressed out, it's hard not to indulge myself, but I'm trying.
This is my first time SusanB and I'm finding the best thing is to have favorite low points around everywhere and lots of choices, at least when I pig out I'm pigging out on the right things. I have rediscovered fruit - never in my life have I had this much. At night when I just want to sit and nibble while watching a movie, etc. my new staple has become 94% fat free popcorn with a tad of olive oil and a tad of fresh grated parm cheese AND those big fat oranges (since they take awhile to peel and eat). I OD'd on vegies and dip the other night but made my own dip with that Greek Sour Cream (lowfat)- I know I ate more then I should have but at least I was filling up on good vegies instead of chips/dip (my past). I'm learning. Good luck with yours. Weigh in is tonight and I'm excited because I added movement to my week. :-)
Hang in there! I go off and on too, but I'm still nearly 20 pounds lighter than the first time I went on.
I find I'm more creative when on plan as well. I try not to use any fat free, sugar free, or artificial anything- would rather have a smaller portion of real, good tasting food. Adding in a lot of vegetables or fruit to a dish or meal seems to help satiate me while still allowing for real food.
One thing I don't do anymore is use the recipe builder for the new PointsPlus plan. It adds points for zero point foods, which drives me nuts. I understand the rationale, but it calculates the point value of some recipes too heavily. I understand adding points to a recipe for a fruit like bananas, but when it adds points for low calorie vegetables I think it's just silly.
One thing that really helps me is a substantial breakfast. Today I sauteed jalepenos, 3/4 of a corn tortilla, onions, 40 grams of lean ham, a few chopped grape tomatoes in 1 tsp olive oil, then added two large farm eggs (yum!), and a little (14 grams) pepper cheese. So good! I top with a little home canned salsa, and happily enjoyed all 8 points. Added an heirloom orange for 0 more points, and left the table one happy camper. And yes, if I'm truthful about my points, I can still eat like this and lose weight.
I'm lucky not to have much of a sweet tooth. One item that helps me if the urge strikes is an Anna's Thin cookies (http://www.annasthins.ca/us/annas-coo...). Not totally pure, but so good, and reasonable at 2 points for three cookies.
Anyhow, to everyone, keep it up! May we all someday tuck our shirts in with pride!
I understand the reasoning why fruits and vegetables no longer have 0 points once you include them in a "recipe" (the idea being you probably aren't going to overeat/abuse an peach or a bowl of steamed broccoli, but you might overeat on peach cobbler or some kind of cheesy broccoli casserole or something), but face it, I didn't become overweight because I ate too many apples, too much broccoli, or too much cumin (okay, that's insane), so I just ignore those extra points for the most part. For instance,if I take 0 point apple plus 0 point banana plus 0 point grapes plus 0 point oranges and combine them into a fruit salad, I call that zero points. If I add some nonfat or lowfat yogurt to my 0 point "fruit salad" I just count the points for the yogurt. Okay, if I turn it into some kind of cobbler, I probably will count the points. But, otherwise I don't worry about it.
jujuthomas, have you heard of omelet in a bag? That might get you going with a reasonably fast, healthful breakfast in the morning...
re: The Dairy Queen
omelet in a bag? no I haven't heard of that, TDQ.
I alternate my breakfasts between premade steel cut oats (make it on Sunday and divide into 1 cup portions) and egg beater microwave scrambles. I don't love the egg beater scrambles, but they're great for some quick low point protein in the mornings.
re: The Dairy Queen
ok, that's similar to what I do, but without the baggie.
I spray a bowl with cooking spray, add an oz or 2 of lean meat, veggies, cheese, and egg beaters. microwave for a minute, stir, microwave 1 more minute. I was on a canadian bacon kick for a while, now it's the jimmy dean turkey sausage crumbles.
When I was little and my Mom was on ww she used to make this all time. I make it every once in a while when feeling nostalgic(?)...
Cheeseless Cheesecake - Weight Watchers
Author/Submitted by: Weight Watchers
Categories: Cheesecakes / Desserts / Low-Fat/Low-Cal
1 1/2 cups crushed pineapple, drained
1/3 cup pineapple juice, from above
2/3 cup powdered milk
3 pkg sweetener
1 tbsp vanilla
2 envelopes gelatin, Knox
2 tbsp lemon juice
1/2 cup boiling water
In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for 2 minutes on high speed. Add dry milk, vanilla, and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate until set, 2 to 3 hours. Makes 6 servings. Each serving provides: 1/2 FR, 1/3 M. Input: 11/8/91
I am on weight watchers and I cook only real food. I have always loved to cook, so I wont sacrifice taste for diet. When I started ww, there weren't too many good websites so I started my own blog with weight watcher recipes and points.
Here's a recipe from my blog that I have gotten great responses from:
Garlic Mashed Potatoes
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 25 minutes • Points: 3 ww points
* 2 lbs yukon gold potatoes, peeled and cubed
* 4 large garlic cloves, peeled and halved
* 1/4 cup fat free sour cream
* 1/4 cup chicken broth
* 2 tablespoons skim milk
* 1 tbsp reduced calorie butter
* kosher salt to taste
* dash of fresh ground pepper
* Fresh herbs of choice: parsley, thyme, tarragon
Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.
I consider this the best WW recipe ever! It is from the Jan 2002 issue of WW magazine:
One Point Chili (1 cup = 1 point) I think it is OK for core
10 oz. extra-lean ground turkey breast
1 med. onion, diced
2 (28oz.) cans diced tomatoes
2 med. zucchini, diced
2 med. yellow squash, diced
1 (15oz.) can black beans, rinsed and drained
2 (15oz) cans fat-free, reduced sodium beef broth
4 celery leaves, diced
2 green bell peppers, diced
1 (11/4 oz.) package dry chili seasoning
1. Spray a large non-stick skillet with nonstick spray and set over medium-high heat. Add turkey and onion and saute until browned, about 5 minutes.
2. Transfer mixture to a large soup pot and and add all the other ingredients. Simmer over medium heat until vegetables are very tender, about 30 minutes.
To make things easier, I use prechopped onion and peppers (one cup each) a one pound package of frozen zucchini to replace the green and yellow squash. I use Ione carton of Pomi chopped tomatoes plus one large can of organic whole tomatoes that I roughly chop. After simmering, I use the stick blender to coarsely mix everything together. N.B. the squash provides more texture than flavor, so don't be turned off if you don't like zucchini. One cup around 4 pm does wonders to curb the appetite!
If anyone loves salmon, I have been making two awesome dishes with salmon: Salmon Pizza (using ww whole wheat pita bread as the base - 1 pnt only) and a Red Salmon Pie (made with a can of red salmon and I use Fiber One Original Cereal as my "bread crumbs". If anyone wants recipes, I think I can share via ww site:
Nope, guess I can't share by copying and pasting. :-(
I just discovered this thread--love it!-- and would like to keep it going. I just started Core a week ago after having had success with Flex but eventually burning out on measuring and counting points. I have really enjoyed Core so far and think it's so much easier than Flex to incorporate long-term into a healthy lifestyle. Even my husband, who resisted Flex when I was doing it, is losing weight by default because I'm cooking Core foods.
I'm interested in what folks on WW have on their summer menus. With the July 4th weekend around the corner, I'd especially love some recipes that are suitable for a good old fashioned cook-out. Any good Core macaroni salad recipes, folks?
Tonight I had a yen for asparagus and served it topped with egg salad. I followed my traditional recipe, except I subbed nonfat yogurt for mayo and used more Dijon mustard than usual. I didn't miss the mayo at all. Really good, really filling, and all Core.
Okay so my boyfriends auny always brings this amazing rice dish to parties. its rice,olive oil, sauteed veggies and i can't believe its not butter spray. but whenever i ask for the recipe she says they always change it up. apparetnly you can eat as much of this as you want on the core plan. anyone have a recipe?
My all-time favorite weight watchers recipe (and I have made many) is their cincinnati chili. It is a staple, even when I am off the plan, husband loves it, and we have even made it for dinner guests and received rave reviews. I don't usually like cinicinnati style chilis but this one is special...I think the cardamom and cider vinegar make it. It is 10 points but the servings are huge. I usually cut out most of the pasta and some beans and can get it to 7 or 8 points. I think it would be ok on core with whole wheat pasta if you use splenda brown sugar or used a couple points from the 35....
From WW Simply the Best All American.
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 1/2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon fresh ground pepper
13 3/4 ounces low sodium beef broth
10 oz can diced tomatoes and green chilies
1 tablespoon cider vinegar
4 cups cooked elbow macaroni
15 1/2 ounces chili beans, in sauce heated (optional)
8 scallions, chopped
1. Combine turkey, onion and garlic in a nonstick saucepan.
2. Cook, stirring constantly until the turkey is browned and the onion is tender (5 min>).
3. add the chili powder, brown sugar, salt, cumin, allspice, cardamom and pepper. stir until the spices coat the turkey mixture.
4. Stir in the broth, tomatoes and chilies, and the vinegar.
5. Bring to a boil, reduce heat, partially cover and simmer until the broth is thickened (30-40 minutes).
6. Serve the chili over the macaroni and top with the beans and scallions.
Hi there, I am new to this site, and have been desperately looking for an older WW chicken recipe. It was chicken that was lightly breaded and browned in a frying pan, and then had a honey pecan sauce poured over it. I think that it was called Honey Pecan Chicken (duh),. If anyone out there has it, would you please forward it to me? Thanks. It's really good!
well not a recipe but i treat myself with dark chocolate covered espresso beans. about 10 pieces for 1 pt. The dark chocolate is so rich so i take my time enjoying them, really satisfies my sweet tooth and caffeine craving. I'm more of a salt craver than sweet so often just 1 will do the trick. So yummy!
a lot of good candy stores will have this. I remember getting them at a local chocolate candy store in NH. good luck, they are really good. I also just saw in BJ's - dark choc covered pomogranite seeds and acai berry and I almost got a bag but the weight watchers chocolate covered granola won me over (1 point for one), big enough to do the trick if your needing something sweet - I'm more of a salt snacker too.
Eggs Benedict? Well, sort of. Two poached eggs on top of one of those Thomas' high fiber 1 point toasted English Muffins. Top it off with hollandaise made from warmed (nuked) FF Sour cream with butter buds, pepper, and a dash of lemmon juice. Couple of bacos sprinkled on top gives that meaty flavor if you can't live without it. Points? I don't know - about 5. But a rich tasting breakfast that takes 5 minutes and tastes like you're cheating? Priceless.
I've recently started following WW a little more closely... but I've also recently become quite the little foodie. My journey of learning to cook and bake has turned into scouring the internet for recipes for my mom and I to make for our family. My foodie tendencies and my attempt at WW kind of clash a little but then I realized this recipe to satisfy my sweet tooth.
Hidden away in the back of a recipe book was this little jem:
- 1 package devils food cake mix
- 1 cup chocolate chips
- 1 cup water
- 2 cups pureed pumpkin (NOT pie filling... just pumpkin)
Mix it all together with a fork, scoop it into muffin tins and bake for 30 min at 350 - DELISH!
It makes 24 regular sized cupcakes and they're only 2 pts each! Smaller the size pan, less points
LP, thanks SO much for this recipe! I just made it for the second time... this time with a dark chocolate cake mix and a 1/2 package of dark chocolate/mint chips
since all my pumpkin is frozen I used 2 cups of applesauce, the texture was a little runnier when I scooped the batter, but it tasted good! :)
I loaned my circa 1974 WW recipes several years ago and never got them back. I've been searching for a specific red sauce-type recipe. As I recall, it had a wonderful flavor and I used it for several dishes. The recipe started with a large can of tomato or V-8 juice and lots of spices added to it; then it simmered for several hours to about half the volume. Does anyone have that recipe to share? I would so appreciate it if you do. Thank you!
Actually, I was kind of hoping they might be helpful in at least offering a clue to what lookingforrecipe was searching for (since the actual recipes aren't there), but OMG, that site is hysterical and the coincidence was too perfect. Would have been great if the actual recipe was there!
Wow, that website is funny! I love the plating.
Are you thinking of a sauce that was for Cheesy Enchiladas? If so, here it is:
8 oz tomato juice
2 t chili powder
1/2 t garlic powder
1 t flour, instant flour preferred
1 T dehydrated onion flakes
Slowly and thoroughly stir tomato juice into the dry ingredients. Bring to a boil and simmer until thickened.
I've been doing tons of soups, such as black bean chili, lentil soup with smoked turkey kielbasa, etc. And I've been on a sweet potato "fries" kick. I can usually get away with about 1 tsp oil per potato, sliced lengthwise and cooked at 400 degrees. I have also roasted whole okra in a foil packet with a small drizzle of oil at 400. They were much more tender than when I just roasted them on a baking sheet. Tonight I'll try the pear chicken from above, and make some mashed cauliflower.
Wow. Talk about Devine Intervention! I had lost 35 lbs on WW last year. Due to recent stressfull events, and not writing down every bite, I"ve put on ten pounds. Sooooo...today I decided to get back on my WW track. Now..I am one who never bought the WW cookbooks because after scanning through some of them, nothing really appealed to me. I basically cut out all the heavy desserts save for fruit; the heavy cream sauces; the cheese after each meal anddddddd..tada--my number one trigger food of all time--pasta. Oh dear go, I cannot pass macaroni. The one thing that did and will continue to help sate my craving for pasta is every now and then I will treat myself to a pasta weight watcher frozen meal. I know..I know, it is processed and filled to the brim with sodium--but hey, you gotta choose your battles.
I am back to the "If you bite it, write it" mentality and preparing each meal and not skipping.
Since I am a creature of habit, breakfast is 2.5 points of oatmeal and 1/4 cup of raisins. Lunch is a bagel bite at 2 points, an original Boca Vegan Burger at 1 point and my beloved Laughing Cow cheese at 1 point. Only my dinner will vary--and will be a variation of what I feed my family. For example--tonight I'm making indian-spiced chicken with basmati rice and dal. I'll just have the dal--no rice. Will also make myself a small salad for fiber purposes.
But I'm off course--loving soup, I devised a GREAT (in my opinion) WW Version of French Onion Soup. Here Goes:
Catherine's WW French Onion Soup
Ingredients: Low sodium chicken broth (the one in the box); 2 really large onions. One Weight Watchers Whole Wheat Pita cut in half lengthwise (you know, so there won't be a pocket).
1 Teaspoon of Olive Oil
1 Clove of Garlic
Pepper and (Kosher) or regular salt to taste.
Sprinkle of Parm cheese
First, slice the onions really thin.
Then "Saute" them in a pan with water to cover. This may seem weird, but a while ago I learned from being on WW that you can saute with water. I have continued to do this with onions in any recipe. Anyway, you really need to watch the onions b/c you want them to caramelize but not burn. This process takes a good 40 to 50 minutes...you will need to keep adding water as it evaporates.
Now take the olive oil and garlic and mash together to make a paste add the salt and pepper.
Take a brush and brush the oil/barlic mixture to the inside of the opened bread. Sprinkly with thyme.
Heat your oven to 350 and put the bread in for ten minutes till nice and crisp---like a big crouton.
Open up the broth and pour into a pot. Add the cooked onions and simmer till well-heated.
Pour into crocks. Sprinkle with the parm and put the "crouton" on the top.
It isn't the real deal, but when you are trying to lose weight this soup hits the spot!
I have to be honest. I'm following the previous plan at home. Due to expenses with Christmas, an upcoming family wedding, my annual trip to France and the fact I will be laid off during the first quarter of 2011, I need to cut expenses so I'm doing the kind of old school points. It looks like the new plan is fabulous though. So ALL fruit is free? Dayyy-um..I have 1/4 of raising with my 1/3 cup of oatmeal for b'fast today. I'll most likely go back. I don't like having tight size 8's.
re: The Dairy Queen
and doing a hybrid plan won't work (so they say). so doing momentum/flex and having free fruit won't work. or bumping up your points values to your pointsplus number but counting foods at the old points value won't work either.
and i've lost a pound on pointsplus. i'm in heaven.
Hi. I am a weight watcher too, on the new Points Plus plan. I would be interested in WW recipes on here too. I am also interested in "real food" and have found many WW recipes that use only real ingredients (no artificial sweeteners etc.). Last week I made bulgur with feta and mint from the WW weekly and it was very good.
I've been at goal on WW for over 5 years, and I make/eat only "real food." The WW recipes/cookbooks are timidly spiced/seasoned for me, so I use them as a springboard for new variations. One reason I love WW is that we can eat anything, using common sense and decent nutritional guidance to balance out more "pointy" foods with lesser-so ones. LOL, I'm not a WW employee, just been a Lifer for a long time. Happy eating.
re: pine time
I love WW and have lost 25 lbs since March, eating only real food. I love the whole system, how you can eat what you want and adjust your menu accordingly for the rest of your day -or week. I am trying to lose three or four more vanity pounds, and I love all of the enthusiasm I find on Chowhound for WW. Makes it fun, not drudgery.
Gina's recipes can be fun, but her website makes me hungry! It's a viscious circle sometimes.
I remember my first week on WW I made the chicken francese, or something like that, off of Skinnycook. It was pretty bad, and I couldn't figure out how egg whites and cornstarch were supposed to make what her picture promised. Now I trust my gut, use fats sparingly and when I want sauteed or battered or breaded meat, I just eat it. I save my egg whites for scrambles and meringues.
Thanks for posting this. I've always wondered if i just screwed it up back then. I know I forgot the butter, so it was even worse than yours, I'm sure.
Lately, I just cook from the hip, with an emphasis on vegetables cooked with a minimum of oil, whole grains or brpwn rice and some good, low-fat protein.
Red meat is few and far between, but ALLOWED which makes all the difference!