Any one have any good weight watchers recipes?

Answer 1

I have 450 of them, but I am so thin, I cant pick one up

Answer 2

weight watchers lasagna recipe.

Ingredients:
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper
8 ounce can tomato sauce
28 ounces zucchini (about 1 3/4 pounds)
15 ounces ricotta
10 ounce pkg frozen spinach defrosted and drained
2 eggs
Pinch chopped parsley
1/2 cup shredded parmesan (2 ounces)

Directions:
Mix the tomato sauce, garlic, and Italian seasoning. Beat the eggs with
the ricotta; add a little salt and pepper and the parsley. Thinly slice
the zucchini lengthwise (about 1/8-inch thick - do not peel).

Grease a 9x13" baking pan.Place a thin layer of tomato sauce on the
bottom. Layer everything in this order: 1/2 zucchini, salt and pepper, all
of the ricotta, all of the spinach,1/2 zucchini, salt and pepper, Pour
the remainng tomato sauce mixture on top and aprinkle with parmasean
cheese.

Bake at 325 degrees for 45 minutes to an hour until bubbly and zucchini
is cooked well.

Answer 3

WW 1 point chili

1 lb 93% lean ground beef
1 large onion diced
1 large can tomatoe sauce
1 large can diced tomatoes
1 can kidney beans
1 can pinto beans
1 4oz can diced green chilis
1 can corn
1 envelope taco seasoning mix
1 envelope hidden valley ranch salad dressing mix ( not buttermilk)
1 cup water
Saute onion on ground beef and all the other ingredients (do not drain liquid from can
bring to a boil reduce heat and simmer for 15 minute
1 cup = 1.3 points
Freezes really well and is delish!

Answer 4

I have a soup recipe.It's suppose to be free but I count it as one point.1 box of chicken broth,1 small can of tomatoe paste,recipe calls for 1 tablespoon but I use the whole small can which is why I count it as 1 point.1 bag of mixed vegetables not the bags with corn or navy beans in it or it will be more points,I also buy lots of fresh green beans to put in too.Use a little boullion for taste and garlic powder too.You can season as you wish but I find it very good.If it gets to thick you can add water or more broth.I use it when I am hungry between meals it is very satisfying.I measuer out one cup per serving.

Answer 5

go to hungrygirl.com their the best and use recipes that are weight watcher approved lol and tell u the points for each goodie or meal

Answer 6

Chicken & Coriander Curry:

Fry garlic + onion in a little olive oil until golden.
Add chicken + tsp curry powder, tsp ground ginger, chilli to taste.
Cook for ten minutes or until chicken is cooked through.
Add red peppers and mushrooms (or whatever veg you like).
Sppon in 2 tbsp low fat natural yoghurt per person. stir until heated through, add a handful of coriander.

Serve with brown rice, or basmati - both high in B vitamins (happy vits). You can use sweet potato, spinach and broad beans instead of chicken and veg as a variation - or whatever you like. I

Answer 7

www.weightwatchers.co.uk
go to their site and use the community recipe swap :d
they also email you newsletters that contain recipes, its free to join

Answer 8

Pork Loin Cutlets with Lemon Thyme Sauce

8 boneless thin cut pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup lowfat milk

Place pork in 15 x 10 x 2 inch glass baking dish.

Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic. Rub mixture over both sides of pork chops. Cover and refrigerate at least 1 hour and but no longer than 1 day.

Place pork chops onto baking sheet. With flour, sprinkle each chop lightly. Add salt and pepper to taste.

Over high heat, warm oil in large nonstick skillet. Working in batches, add pork to skillet and cook until brown, about 1 minute per side.

Place all pork back into skillet. Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.

Place pork chops onto platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds. Add salt and pepper to taste. Pour sauce over pork and serve.

Serves 4.

Per serving: calories, 193; total fat, 7 g; saturated fat, 2 g; cholesterol, 69 mg


Low Fat Vegetable Lasagna

9 lasagna strips

4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)

1/4 pkg. Knorr's leek soup (dry)

1 (18 oz.) jar (or homemade) meatless spaghetti sauce

12 oz. low-fat, part skim milk Ricotta cheese

Preheat oven to 400° F. Boil lasagna strips less than
full cooking time on package.

Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.

Bake for 1 1/2 hours or until top browns.

Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Serves 6.




Chicken-Broccoli-Corn Bake
3 cups frozen broccoli (thawed)

1 cup frozen whole kernel corn (thawed)

2 full cups diced cooked chicken breast

1 can 98 percent fat-free cream of chicken soup

1 cup cream style corn

1/2 cup minced onion

1 teaspoon dried parsley flakes

1/8 teaspoon pepper

Salt to taste

10 Ritz reduced-fat crackers made into crumbs

1/4 cup light cheddar cheese

1/2 cup sautéed mushrooms (optional)

Preheat oven to 350 degrees Fahrenheit. Spray 8-inch-by-8-inch pan with butter-flavored cooking spray. Combine broccoli, whole-kernel corn and chicken. Add chicken soup, cream-style corn, onion, parsley flakes, pepper and salt. Mix well.

Spread in pan. Top with cheese and cracker crumbs. Spray top with butter-flavored spray.

Bake 35 to 40 minutes.

Makes six servings. Hawaiian Pork Chops

4 1/2 inch thick pork chops
1 8 ounce can pineapple slices
2 tablespoon brown sugar
1/2 teaspoon ground nutmeg

Drain and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray.

Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg.

Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.

Cover and bake 30 minutes at 350F. Uncover and bake 20 minutes longer, sauce over chops occasionally.

4 servings.

Weight Watchers Points: 7 points

Calories: 306 Protein: 38g Total Fat: 3.6g Carbohydrate: 13g Saturated Fat: 3.6g Cholesterol 94 Sodium: 79g Fiber .45g

Answer 9

try visiting http://weightwatchers.co.uk they're bound to have one or two

Answer 10

no, but i have plenty of south bch recps