Weight Watchers Recipes - the good, the bad and the...

[laylag]

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.

Thanks!

[caffeinejunkie]

Great idea!

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

[torty]

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.

[eddieandcleo]

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.

[Smokey]

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.

[eLizard]

couldn't agree more with the Italian cookbook recommendation. I'm not on WW, but I was impressed with the authenticity and flavor. And i didn't notice too many fako foods.

[Dommy]

ITA! SO has had great success with WW and he has a couple of books with recipes that have worked out VERY well for us! Especially if you know how to doctor them up a bit with spices and technique. :)

--Dommy!

[laylag]

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.

[mom2]

this gives me my pasta fix, and it is really tasty, just be aware of portions...
Pasta Shells With Beans, Greens, and Sausage
http://www.recipezaar.com/140193

[KarenNYC]

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.)
Basil
Black Pepper

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.

[karins]

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

[LisaN]

I don't do weight watchers myself, but some of my friends do, and recently I tried these, which I loved and it was easy to make
Individual Ham, Cheese and Veggie Frittatas

http://www.weightwatchers.com/food/rc...

[gansu girl]

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!

[drmimi]

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:)

[mamamia]

This soup is still one of my favorite all-time recipes found anywhere. It's the quickest and tastiest little snack.

[fern]

I'd love to hav ethe zero point soup recipe, if you don't mind paraphrasing it for me. Thank you!

[ctscorp]

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.

[fern]

Thank you! Very easy, I have everything I need. Now, for the motivation... No, really, I feel pretty ready to lose these lbs and this will surely help. I lke the idea of adding hot sauce.
Many thanks!

[trolley]

i also add more a small can of chopped roasted tomatoes (it's the organic kind muir glen, maybe?). i add tons of fresh basil and some chopped parsley at the end. i sprinkle hot pepper flakes and a drop of vinegar. i ate buckets of this soup while on ww and lost 25lbs. good luck.

[Jetgirly]

This soup is amazing. I've never been on WW but I eat it all the time. I'm not sure how this would work with the plan, but I always add a can of rinsed white beans.

[Addisonchef]

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.

[sheilal]

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.

[fern]

Just ordered the Take Out Tonight book after reading this thread. Sounds like something we'll enjoy. Really looking forward to that package in the mail!

[fern]

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!

[jnstarla]

The General Tso's Chicken in "Take-Out Tonight" is really, really good.

[fern]

Ooh, how funny. I had actually bookmarked that one first but changed my mind at the last minute because I have lots of oranges. Ok, will make that one soon!

[mrsmegawatt]

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!

[kcchan]

My sister and I made those cupcakes a few weeks ago, but used no egg - only diet sprite. They were actually pretty good. The cupcakes were a bit crumbly due to the lag of egg, but still good for a low-point treat.

[mrsmegawatt]

Yes they are crumbly. I like the white cake one though. I adore white cake!!! Try adding the egg white.

[chemchef]

I have been on WW in the past, and am thinking about joining again... can someone explain the difference b/w the Flex system and the Core system? I am already familiar with the basic WW concept, if that helps in explaining.

Thanks!

[mrsmegawatt]

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
* Condiments
* 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

[Smokey]

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.

[valerie]

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.

[mrsmegawatt]

You're right Valerie. I had forgotten about the 35 points. We get that also on Flex but I never used them when I was at the height of my weight loss journey as they like to say at our meetings. Whole wheat pasta by the way rocks!

[valerie]

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....

[chemchef]

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.

[laylag]

Me too! Had it the first time the other night and it has so much flavor!

[caphill2320]

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.

[laylag]

As luck would have it I bought a turkey breast the other day - but on the bone. I'm going to try the hoisin and onion thing. Sounds really good.

[jujuthomas]

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 onion
1-2 cloves garlic
2-3 tomatoes
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.

[mocity]

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.

[mrsmegawatt]

Oooh I forgot. Laughing Cow light, Trader Joe's Roasted Red Pepper and Eggplant spread, Wasa or Ak Mak crackers. Yummy! Each wedge of the LCL is 1 point, the TJ's is very little ...spread out between Wasa or AkMak and you have a nice low point snack!

[Smokey]

How funny you should mention the akmak crackers. I recently got turned on to them and whoah, do I love them! Not very many points and really good flavor!

[laylag]

I'm a big fan of AkMok too. They were out of them at TJs and nobody had noticed and hadn't ordered. The mgr than put it in but I don't know if I can wait. Darn they are good - 2 pts. for five crackers but very satisfying as they are large.

[mrsmegawatt]

And the price at TJ's cannot be beat. I've seen those crackers at regular supermarkets for double.

[scottso]

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.

[laylag]

I got those little multigrain soy crackers too - they're great. TJ's definitely makes it easier OP. I am addicted also to the peach salsa.

[ArikaDawn]

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.

[KarenNYC]

can someone tell me how many point those cupcakes are? do you use icing on them? and what is the soda substituting for - oil???

also - found this link to a site that lists tons of WW recipes with points:
http://www.angelfire.com/journal/wwre...

enjoy!

[kcchan]

Sorry, no idea on the number of points for the cupcakes. We didn't use any icing on them, since my sister and I just like the cake part. The soda substitutes for everything, really (except the 1 egg if you use it).

[mrsmegawatt]

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.

[IrinaD]

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)
POINTS: 3
INSTRUCTIONS

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.

[Keramel]

I'm making this tonight, thanks!

[laylag]

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

[laylag]

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.

[jtlam77]

Wow! What a great thread! Just joined WW yesterday and have been struggling with finding recipes that I can cook and also feed my husband with... Thanks for all the great recipes everyone... Would love to see more recipes!

[stellamystar]

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?

[Sharuf]

Do any of the above NOT contain artificial sweeteners? Some of us gotta stay clear of those chemicals.

BTW, what is "light/low sugar OJ"? OJ is OJ, isn't it?

[stellamystar]

tropicana now sells a "lower sugar' OJ. It is 1 point per 8 0z. Not sure of the chemicals, but it is very good in cocktails. thinner than reg. OJ

For non-artificial sweeteners - go with pure fruit juice, I would say. yum.

[chicgail]

How can orange juice be "lower sugar?" Pure orange juice doesn't have sugar added. Is there some way they take it out?

[laylag]

I believe they do take out the natural sugars. I don't know how but I think that is how they make the lite orange juice. Either that or they just water down the orange juice which would account for the thinness of it.

[Dommy]

I've bought it... nothing funny except a few simple preservatives (Citric Acid), it's watered down...

--Dommy!

[amethiste]

My favorite lo-cal cocktail is a diet mojito. I muddle mint sprigs and line slices together - at this point one can add Splenda. I added a little sf vanilla syrup last night and it was out of this world yummy. I top with some white rum and finish with Diet Sierra Mist.

[jujuthomas]

AHA! I was just wondering how to make a diet mojito! thx!!!

[onebite]

Great idea! Along the same lines, does anyone have any ideas re a diet mai-tai? DH is "jonesing" for a mai-tai and I'd like to help him out.

[cmoore618]

I like combining flavored vodka (raspberry usually) with flavored club soda (most often lime). Add a few wedges of fresh lime and you're good to go--no artificial sweeteners needed.

[vickib]

Good bourbon, straight up, rocks, or with San Pelligrino = 2 pts
Good wine, 2 pts/glass

Nothing artificial in those, and delicious.

[piccola]

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...

[jujuthomas]

One idea I got out of my WW cookbook that I've adapted and used several times in the last few weeks:
original recipe:
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.

[KeriT]

I joined two weeks ago - so I'm loving this thread. I find balsamic vinegar to be my best friend, a little reduced vinegar goes a long way.

[ExercisetoEat]

Trader Joe's has a balsamic vinegar spray that is 100% balsamic and works beautifully to coat salads evenly and give the maximum flavor with little oil.

[krissywats]

I'm sigh you Keri - I've converted most friends and family to now eating tongol tuna from TJs packed in lightly salted water with balsamic vinegar and black pepper.

I pretty much put balsamic on everything these days. Big flavor punch for little impact.

[Cynsa]

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)

[mrsrudyv]

What is pear "nectar"?

[RWCFoodie]

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!

[Seldomsated]

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!

[xnyorkr]

I just wanted to interject that WW recipes have come a **long** way. I had the FIRST ww cookbook by Jean Neidich (sp?) in the early 1970s. Bleh. Fish five times per week, liver once a week. I starved! I lost 15 lbs in 4 months, and put it back on in two.

[jujuthomas]

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.

[happyhomemaker]

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!

SPINACH-CHEESE CROISSANTS

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

[happyhomemaker]

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.

[puppymomma]

This is a great thread. How did I miss it? I don't have much to add, but I appreciate everyones' thoughts and will have to check out that Italian WW cookbook.

[mcmama]

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!!

[laylag]

Made the spinach ricotta turkey breasts, used extra shallot, and they were really good. Hard to find the right sized turkey cutlets (all very narrow) so might use the thin sliced chicken breasts next time but this is definitely going in the rotation. Thanks for recommending.

[chowmel]

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.

[Susanbnyc]

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!

[laylag]

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.

[littled]

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 :)

[MeffaBabe]

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.

[mrsrudyv]

Meffababe ... do you have the recipe for the whoopie pies? I am a chocoholic, so any ww recipes with chocolate ... I am all over them!

[Joysyjp]

Hi MeffaBabe, I have made these whoopie pies for years and love them!! I just recently lost my copy. Could you please let me know the recipe. I have been having Whoopie Pie cravings. Thanx.

[winediva1]

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

[Rcpaps]

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.

[krissywats]

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
bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
1 pound of sea scallops
10 oz of mushrooms, sliced
3T light butter
1T flour
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)

[lexpatti]

Flex Plan

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.
http://www.foodnetwork.com/food/recip...

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.

[krissywats]

The pasta and salmon sounds great. I'm going to give it a go!

[fayehess]

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
fayefood.com

[kwe730]

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
8 Servings

Instructions:

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.

[kennedy]

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.

[chef chicklet]

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.....

[kennedy]

The baked eggplant parmesan from TJ's frozen case is only 3 points for the package. It would be great coupled with AkMak crackers! Also try their black bean enchiladas (5 points for two).

[mintchip]

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!

[lexpatti]

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!!!

[ctscorp]

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.

[lexpatti]

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.

[chef chicklet]

Waldens dressing Thousand Island, is zero points, add salsa o points mixed together makes a wonderful salad dressing and great sandwich spread for veggies and light meats for the pockets, Or maybe if you like the flat outs, make a wrap with it.

[chef chicklet]

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.

[lexpatti]

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. :-(

[ctscorp]

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!!

[lexpatti]

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.

[linguafood]

What.... no mention of the Fluffy Mackerel Pudding?

http://www.candyboots.com/wwcards/flu...

Perhaps a bit too old-skool, huh?

[Heatherb]

i love that someone knows about that site besides me. God, those cards are hysterical.

[DLAOKC]

I made the Pizza Wonton Pockets from Green Lite Bites for our non-super bowl party last night. Even the non-dieters loved them!

[lexpatti]

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.
http://www.bellplantation.com/

[synergy]

I have the peanut powder and it's great. Have made a sate sauce with it. I can't fina any recipes for it though. Does anyone have any? Thanks.

[lexpatti]

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.

[lexpatti]

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).

[SusanB]

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.

[lexpatti]

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. :-)

[geminigirl]

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
Servings: 6
Categories: Cheesecakes / Desserts / Low-Fat/Low-Cal

Ingredients:
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

Directions:
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

[Ginahomolka]

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.

www.weight-watchers-points-recipes.bl...

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.

[Smokey]

If this works for you, great. But I have to say, the statement "I cook only real food" prefacing a recipe that calls for FF Sour Cream just seems inconsistent to me.

[trolley]

i think ginahomolka is trying to say by "real food" is that she doesn't eat frozen red boxes and tries to make everything from scratch versus relying on ready to made.

[Ginahomolka]

Thanks Trolley,
That's exactly what I meant. Home made food, with no preservatives. Here's a delicious 3 pt banana nut bread recipe I love!
http://weight-watchers-points-recipes...

[lattelover]

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!

[lexpatti]

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. :-(

[laurie]

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.

[Jamborizee]

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?

[sheilal]

Actually, on the core program you can't eat as much as you want. You're supposed to eat until satisfied/no longer hungry. For me, that can be a big difference! That's why I haven't tried core yet. I'm afraid I might overeat.

[modthyrth]

Sheilal is right--and you're also limited to two teaspoons of healthy oil per day. After that you have to count.

[amanda.guenth]

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.
SERVES 4

Ingredients
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

Directions
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.

[phonycat]

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!

[The Dairy Queen]

Here are some links to some...any of these it?

http://recipe2liveby.wordpress.com/2008/05/04/honey-pecan-chicken-w-glazed-carrots/
http://www.thatsmyhome.com/healthy/weight-watchers/main/honey-pecan-chicken.htm
http://www.joshlehman.com/mebs/recipe...

~TDQ

[rmcc818]

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!