100 Favorite Weight Watchers Recipes

100 Favorite Weight Watchers Recipes

Contents

CHICKEN PICCATTA
EASY CHEESE LASAGNA
DELI CRAB SALAD
MANDARIN ORANGE MOUSSE
GARLIC MASHED POTATOES
EASY MAC AND CHEESE
1-POINT BROWNIE
PUMPKIN "PIE"
SMOTHERED CHICKEN WITH PIEROGIES
CHEESE BISCUITS
STRAWBERRY PIE
CHICKEN POT PIE
CAULIFLOWER MEDLEY
HAMBURGER STROGANOFF
MEATBALLS
SUNSHINE FRUIT SALAD
BAKED ZUCCHINI STICKS
ROASTED RED PEPPER DIP
BANANA CHOCOLATE CHIP MINI-MUFFINS
PEACH COBBLER
KEY LIME PIE BARS
BROCCOLI SALAD
CROCKPOT SOUR CREAM SALSA CHICKEN
BAKED ARTICHOKE DIP
BAJA SHRIMP SALAD
HASHBROWN CASSEROLE
CROCKPOT CHICKEN STROGANOFF
APPLE CARROT MUFFINS
RHUBARB CRISP
SAUSAGE AND RED CABBAGE
MAMA'S MEATLOAF
BAKED RED SNAPPER
DEEP-DISH PIZZA CASSEROLE
CHEESY CHICKEN STUFFED SHELLS
SPINACH PASTA BAKE
EASY TUNA CASSEROLE
LIGHT PIE CRUST
HONEY MUSTARD CHICKEN
CROCKPOT CORN, HAM, and POTATO SCALLOP
OAT APPLE CRISP
CREAMY BOWTIE PRIMAVERA
TURKEY QUICHE
CREAMED CORN PANCAKES
OREO MOUSSE
WHITE CHICKEN CHILI
TIRAMISU
BANANA OATMEAL COOKIES
FRIED RICE
STRAWBERRY BREAD
PUMPKIN BREAD
SHRIMP CREOLE
BAKED OATMEAL
CRAB QUICHE
BROCCOLI CASSEROLE
CLASSIC PECAN PIE
DELUXE MEATLOAF
LIGHT CHEX MIX
IMPOSSIBLE COCONUT PIE
FAUX EGG MCMUFFIN
TERIAKI CHICKEN
BASQUE CHICKEN
STRAWBERRY ANGEL FOOD TRIFLE
CELEBRATION CAKE
EASY FAT-FREE FROSTING
PUMPKIN BUTTER
PUMPKIN PIE WONTONS
BANANA SPLIT CAKE
CHOCOLATE CHIP COOKIES
PIMIENTO CHEESE #1
PIMIENTO CHEESE #2
PINEAPPLE RIGHT SIDE UP CAKE
COCOA KRISPY BARS
COCOA KRISPIE BARS REVISED
DELUXE MEATLOAF
SCALLOPS EXCEPTIONAL
MEDITERRANEAN CHICKEN AND COUSCOUS
BROCCOLI QUICHE
SUMMER SQUASH CASSEROLE
SPAGHETTI SALAD
TACO SOUP
RATATOUILLIE
BALSAMIC ORANGE GRILLED CHICKEN
HERB ROASTED GREEN BEANS
BROCCOLI CHEESE SOUP
SHRIMP SCAMPI
FESTIVE FRUIT SALAD
AU GRATIN POTATOES
HOT COCOA MIX
PASTA PRIMAVERA
RASPBERRY OATMEAL BARS
PARMESAN CHICKEN CUTLETS
CROCKPOT CHICKEN AND RICE
SNOW PEAS and JICAMA SALAD
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
SWEET POTATO CASSEROLE
POTATO BRUNCH CASSEROLE
HUMMUS
CRANBERRY PUMPKIN BARS
COWGIRL CASSEROLE (Vegetarian)
WACKY CHOCOLATE CAKE
PEACH ANGEL FOOD CAKE
BERRY BAKE

Examples: CHICKEN PICCATTA 12 oz chicken breasts 1 tsp. minced garlic 1/4cup lemon juice 1/4 cup flour 2 Tbsp. olive oil 1/3 cup capers 1 can artichoke hearts (packed in water, not oil) 1 package sliced mushrooms Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear. 4 servings, 5 POINTS each If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish! This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions. EASY CHEESE LASAGNA 1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me) 6 uncooked lasagna noodles 1 15oz container of fat free ricotta cheese (I use FF cottage cheese) 1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini 8oz shredded low-fat mozzarella cheese Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the noodles. (Some people also drizzle 1/4 - 1/2 cup of water around the edges, though I don't.) Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting. 6 servings, 6 POINTS each Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking. DELI CRAB SALAD 6 oz. imitation crab meat 2 Tbsp. light mayo Chopped green onion or chives 1/2 to 1 tsp. mustard 1/4 cup fat free sour cream onion powder (to taste) salt and pepper (to taste) 1 cup cooked macaroni noodles Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend. 2 big servings, 5 POINTS each Tips: You can also add other things liked chopped celery, and you can serve it on lettuce leaves to make it look fancy. The last time I made it, I used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more zip. You could also use a sharp mustard. MANDARIN ORANGE MOUSSE (aka CREAMSICLE MOUSSE) 1 box SF orange Jell-O 1 box SF white chocolate pudding 1 can mandarin orange slices (drained) 1 8-oz tub of fat free Cool Whip. Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve. 4 servings (1 cup each), 2.5 POINTS each

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