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.