Browse Category by Weight Watchers

I rework a lot of the recipes on the website because I’m pretty convinced they’re written but never made. These recipes are reworked to increase portion size, increase or adjust flavor, and help ease the burden of obtaining weird products. I also try to cut back on the processed foods they sometimes call for.

If you have a recipe you want reworked into a WeightWatchers-Friendly gem, let me know!

Baking, Light and Healthier, Recipes, Weight Watchers

Cherry Almond Crisp – 3 WW Points Per Serving

I was craving something sweet tonight – and with not much in the way of bad for me stuff in the house – I put on my thinking cap and came up with a Cherry Almond Crumble.

Maddie and I had a cherry crisp at a local restaurant this summer that was to die for – while that was probably sugar laden and full of butter, I thought I could recreate a close facsimile with sugar substitute and some ingenuity.  This is totally worth it.  if you cut the “pie” into 8 servings its 3 PointsPlus per serving.

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Light and Healthier, Menu Planning, Recipes, Weight Watchers

Chicken & Bean Enchilada Stuffed Shells – 7 SP WeightWatchers

I am back on the Weight Watchers bandwagon because I have to do something – and the macro-whatsit thingy my personal trainer had me on sucked – and did basically nothing.  Not a body builder, fella – not looking to get “swol” – already “swol”- and not in a good way.

I had a recipe similar to this bookmarked but it was something like 17 SP per serving – so I tackled it with my trusty recipe calculator and got it down to 7 SmartPoints when you calculate the ingredients and points at – if you use the nutrtion on the recipe it comes out completely different – FYI.  I’m going with what WW says.  I Hope you like it!

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Light and Healthier, Recipes, Weeknight Favorites, Weight Watchers

Zoodle Caprese Salad

I. Love. Caprese. Salad – but making it for a crowd can be a bit of a pain – and expensive if you want really good tomatoes & mozzarella.  This salad combines a new technique – zoodles – with a classic salad.  I don’t have a spiralizer, so I use a julienne peeler on the zucchini – which makes nice matchstick strips.

I buy the small balls of mozzarella, and cut them into quarters or eighths – but you can buy pearls of mozzarella that are small and work well too.  I can’t always get them here so I improvise. Continue Reading

Light and Healthier, Recipes, Weight Watchers

Make Ahead Omelette Fillings

I love Omelettes – but on busy mornings they’re a pain in the butt to put together.  Sauteeing the filling, then cooking the eggs – lots of steps.  I figured out a way to cut back on prep time, which cuts back on calories, and makes me more likely to eat a healthy protein-filled breakfast, lunch or dinner.  Try this make ahead omelette fillings recipe today!

The ingredients are flexible.  This filling as I’ve written the recipe is 0 points per 2 Tbsp on Weight Watchers.  I like to make egg white omlettes – 2 egg whites is just one point – and I add a couple of tablespoons of low-fat mozzarella cheese as well.  Pair with some fruit and a cup of coffee and you’re set!

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Make Ahead Omelette Filling

Author Carrie Hill


  • 1 cup s fresh mushroom(s)
  • 2 Tbsp uncooked onion s
  • 1 clove s (medium) garlic clove(s)
  • 1/2 cup s uncooked kale
  • 1 spray s butter flavour cooking spray
  • 1/4 cup s sweet red pepper(s)


  1. Spray your skillet with cooking spray and saute the onions, peppers and mushrooms until the mushrooms are halfway done.
  2. Then add in your garlic and saute a bit more.
  3. Pile in the kale, it will wilt down A LOT, and saute until done.
  4. Remove to a covered dish and keep refrigerated - use for up to 5 days.
  5. Use 2 Tbsp per omelette!
  6. Enjoy!!


make ahead omlette filling collage

Baking, Breakfast, Budget Friendly, Everything Else, For the Freezer, Recipes, Weight Watchers

Honey Sweetened Cinnamon Scones

These are amazing – and fast to whip up.  I found the recipe at – and made it almost verbatim, but I did it ALL in the Food Processor – which makes this amazingly easy.

The dough itself is only sweetened with Honey – but they are topped with cinnamon sugar and a powdered sugar glaze – the scone itself without the topping is sweet – you don’t need the extras with the sugar, but there’s so little all together it makes not a ton of difference -and the sweetness on top adds some depth.

This is actually a really nice base dough – you could use it to make a variety of scone options – and the white whole wheat flour adds a nuttiness that would make almonds and almond flavoring a great option – I’d make these as written the first time – so you can see the consistency of the dough and the “feel” – then when you edit the recipe – you’ll know if you need more flour or moisture.

These work out to about 7 PointsPlus each – which isn’t terrible – considering what a satisfying sweet treat they are.

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Recipes, Weeknight Favorites, Weight Watchers

Vegetable Minestrone Soup

My cooking crush, Ina Garten, made minestrone on her show the other day and it really looked great – so I decided to give it a try – only using things I can get year round, because in the winter, our vegetables in Western CO are questionable, at best.

This turned out great and Maddie and Todd gave it 2 thumbs up – Aerik, who is a vegetable hater, was not amused, but he ate most of it anyway.  We grated a little parmesan cheese on top and served with whole grain french bread.  You could make this vegetarian by eliminating the chicken stock and using veggie stock!


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Vegetable Minestrone Soup

Author Carrie Hill


  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 medium uncooked potato peeled & chopped
  • 4-5 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 1 14 1/2 oz can diced tomatoes
  • 1 15 oz can Cannelini Beans drained
  • 8 cups  chicken stock low-fat, low-sodium
  • 1 Cup ditalini or elbow pasta
  • 2 tsp dried thyme
  • 1 Bay Leaf
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3-4 dashes hot sauce optional


  1. In a large dutch oven heat 2 tbsp olive oil and add in onion, celery and garlic. Saute until fragrant but not brown - garlic will burn!
  2. Add in carrots, celery, potatoes, thyme, salt, pepper, and bay leaf. Saute for another 10-15 minutes until carrots and potato start to soften, add in beans, tomatoes, and broth and remaining spices and stir well.
  3. Bring to a boil and lower to a simmer. Let simmer for about 30 minutes stirring occasionally.
  4. 10 minutes before you're ready to serve, toss in the pasta and increase the heat a bit. Serve when pasta is Al Dente!
  5. Enjoy!