Weight Watcher Recipes

If you go to www.dwlz.com, (stands for Dotties weight loss zone) she has a TON of weight watchers stuff including poems and devotional type things, recipes, even some of the weight watcher points for eating out. It's full of information that I found very helpful. It's a great web page. You do have to nose around, it isn't always really easy to find some of the stuff there. Good luck

I'm all about cheap, low points, and EASY these days. Here is my favorite: Buy five cans of your favorite beans (I use kidney, pinto, black, northern, etc) Drain them all and add to a large pot. Add a can of drained mexican corn. Add 4 bean cans full of water. Add a packet of taco seasoning (i like the spicy version) and a packet of hidden valley ranch mix. Simmer all together and enjoy! It has TONS of fiber and protein but I don't remember the exact point count. You can add vegtables, chicken, hot sauce or whatever but the basic recipe is yummy! Enjoy.

I like WW cordon bleu recipe. I can leave the ham and cheese out for the kids who don't like it so it is easy to get everyone to agree on it. I did WW a couple of years ago and made the mistake of working my points for snacks and not getting my protein in. I try doing it on my own but make sure I have plenty of protein!

Hi J.
Here are 3 of my favorites!!

Stuffed Pepper Soup
(I usually make a half of batch because it makes so much)

2 pds ground beef
½ medium onion, chopped
6 cups water
8 beef bouillon cubes
2 cans (28 ounces each) tomatoes with liquid, cut up
2 cups cooked rice
2 teaspoons salt
½ teaspoon pepper
½ teaspoon paprika
3 green, yellow or sweet red peppers, seeded and chopped

In a large Dutch pan or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to boil; reduce heat and simmer, covered for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until peppers are tender. Yield 14-16 servings (4 quarts)…..for WW 2.5 pts a cup

Meat –Filled Turnovers ( Empanadas Paisas)
½ pound ground sirloin
1 cup chopped onion
2 cups frozen mashed potatoes (such as Ore-Ida)
½ cup hot water
¼ teaspoon salt
¼ teaspoon pepper
¼ ground cumin
1 cup fresh chopped cilantro
1 cup finely chopped green onions
1/3 cup white vinegar
1/3 cup water
½ teaspoon salt
1 tablespoon water

Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, return to skillet. Add frozen potato and next 4 ingredients; cook 3 minutes or until thoroughly heated, stirring constantly. Combine cilantro and next 4 ingredients in a small bowl; stir well, and set aside.
Preheat oven to 400 degrees. Place 2 baking sheets in oven to preheat.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out) spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with water, bring the 2 opposite edges together. Pinch points to seal, forming a triangle. Coat filled wrapper with cooking spray, and place on a wire rack. Repeat procedure with remaining beef mixture and won ton wrappers.
Remove baking sheets from oven; immediately arrange empanadas in a single layer on hot baking sheet. Bake at 400 for 8 minutes or until golden brown, turning once. Serve immediately with cilantro sauce. Yields 12 servings (serving size 3 empanadas and 1 ½ tablespoon cilantro sauce. ……WW2 pts serving

Cheese Stuffed Italian Chicken
4 (4-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
¾ teaspoon dried basil, divided
¼ teaspoon crushed red pepper
4 (3/4-ounce) part-skim mozzarella cheese sticks
2 tablespoons fat-free Italian dressing
1/8 teaspoon paprika
¼ cup dry breadcrumbs
Cooking spray

1. Preheat oven to 400 Degrees

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 –inch thickness using a meat mallet or rolling pin.

3. Sprinkle chicken breast with salt, ¼ teaspoon basil and crushed red pepper.

4. Sprinkle each chicken breast half with 1 tablespoon minced bell pepper. Place 1 cheese-stick lengthwise down center. Roll up jelly roll fashion. Brush rolls evenly with Italian dressing.

5. Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixture, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray. Sprinkle evenly with remaining basil.

6. Bake at 400 degrees for 15 minutes or until done. Let stand 5 minutes before serving.

Makes 4 servings – serving size is 1 chicken breast roll.
Points: 5

I am not sure if they are in the cookbook, but there are three that my husband and I like. 1. Baked Turkey and Jack Cheese Chimichangas 2. Spicy BBQ meatballs 3. Sauteed bananas with praline sauce. We got these off their website a few years back when we did Weight Watchers together. If you can't find them in the cookbook, send me a message and I would be happy to email them to you. Have fun trying new recipes from the cookbook. My husband and I do this about twice a month. Some are really good, but I have had a few that taste like cardboard. I hope you have fun!

J. - This is an appetizer that I got off the WW website. I LOVE it and have gotten raves about it at parties. I've also included my recipe for homemade pita chips ... easy and very good!

BTW ... T = Tablespoon; t = teaspoon and c = cup

SPINACH & FETA DIP

4 c Spinach, fresh (about 2 oz)
1/2 c 1/3 Less Fat Cream Cheese
1/2 c Light Sour Cream
1/4 c Crumbled Feta Cheese
1/4 c Chives (fresh, minced, divided … I did not use this ingredient)
2 t Fresh Lemon Juice
Salt & Pepper to taste

Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and cook for 1 minute; drain well.

Place spinach, cream cheese, sour cream, feta cheese, 2 T of chives, lemon juice and pepper in a blender; purée. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining T of chives.

Points Value – 1 pt. (if you use Fat Free Sour Cream)
2 pts. (if you use the Light Sour Cream)

Serves 8 (serving size 3 T)
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PITA CHIPS

Pkg. Whole Wheat Pita Pockets

Preheat over to 400-degrees. Cut pita pockets into 1/8s and separate. Place chips on cookie sheet and bake for 8-9 minutes (or until golden brown).

Points Value – 2 pts.

Serving size 16 chips (one pita pocket)

You need to check out DWLZ.com
it stands for Dotties Weight Loss Zone and she is a person that has lost a lot of weight and she has some great info on her pages.
Enjoy!

http://weight-watchers-points-recipes.blogspot.com/

This is a good blog with tons of recipes.