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!

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!

Make Ahead Omelette Filling
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Make Ahead Omelette Filling


  • 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!


Vegetable Minestrone Soup
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Vegetable Minestrone Soup


  • 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 1/2oz can diced tomatoes
  • 1 15oz 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!

Baking, Light and Healthier, Weight Watchers

Blueberry Bran Muffins – 3 WW Pts Each

I was CRAVING something baked yesterday morning.  Unfortunately my hubby thought a chocolate cake on the counter was a good idea – FORTUNATELY I was able to resist the temptation.

But how to solve my problem?  Then I found a recipe that would allow me a baked sweet treat, without blowing my points for the day.  These Blueberry Bran Muffins are dead simple to mix up – and they taste really good! The bran adds a level of flavor and “nuttiness” that the regular boxed mix totally misses – and using the wild blueberry muffin mix adds great blueberry flavor.  My only gripe? The box mix only has a tiny amount of blueberries.  Next time I may add a few more frozen berries to up the fruit content just a bit.

The recipe I chose was on – and I followed it NEARLY exactly – but used Kelloggs All Bran, because I couldn’t find the Fiber One bran cereal.  My Points came out differently and this may be why.  Here are my calculations:

1 Box Fat Free Blueberry Muffin Mix -3 pts per serving – servings per box = 11 so 33 points per box

3 C All-Bran Cereal  – 2 points per 1/2 cup – 3 cups total = 12 points in 3 cups

Total points = 45.  I made 16 regular size muffins – so that works out to 2.8 points per muffin – round up to 3 points per muffin.  I imagine MINI muffins would be 1 point each or so.

Give these a try and let me know what you think!

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Light and Healthier, Recipes, Weight Watchers

Weight Watchers Chicken Lo Mein – 4 Points

I am a huge fan of Chinese food – mostly the Americanized versions – but I love most of them.  The fresh veggies and salty flavors make me so happy.  My kids share my love for all things Asian – my hubby?  Not so much.  He doesn’t like Soy Sauce! Isn’t that weird? How can you not like the salty goodness that is soy sauce?  Boggles the mind!

This recipe was adapted from a Pork Lo Mein recipe I found at  Their recipe used linguine – and if you don’t have udon you can ABSOLUTELY substitute it!

Give it a try and let me know what you think!

Weight Watchers Chicken Lo Mein – 4 Points
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Weight Watchers Chicken Lo Mein – 4 Points


  • 8 oz uncooked boneless skinless chicken breast
  • 8 oz uncooked udon noodles
  • 4 Tbsp low sodium soy sauce
  • 1 clove garlic, Minced
  • 1 Tbsp minced ginger
  • 1/8 tsp table salt
  • 1/2 cup carrot, Shredded
  • 1 tsp canola oil
  • 4 oz fresh mushrooms, sliced
  • 3/4 cup fat free chicken broth
  • 1/2 cup uncooked cabbage, shredded
  • 1 cup uncooked bean sprouts, fresh or canned
  • 1/3 C scallions, sliced on the bias


  1. Bring a pot of water to the boil and cook the udon to package directions - when the udon is almost done, drop in the shredded carrots and cook with the noodles for a few minutes to get them tender. When the Udon is al dente, drain and set aside
  2. While the pasta is cooking, dice the chicken breast into small pieces. I usually cut it into a 1/2" dice then bang through it with my cleaver, it doesnt have to be pretty - just chopped up well.
  3. Combine the chicken, garlic and ginger in a bowl with 2 Tbsp of Soy Sauce and stir well, set aside.
  4. While your chicken marinates, shred your cabbage, rinse or drain your sprouts. Get everything ready to fry because it will go fast.
  5. After 20 minutes - heat 1 tsp of canola oil in your wok to smoking hot - add in the chicken & mushrooms and stir fry until chicken is cooked through and mushrooms turn golden - about 8 or 9 minutes
  6. when chicken is done, add in the sprouts and cabbage and 1/2 C of chicken broth. Cover and let the cabbage and sprouts wilt down for about 4 or 5 minutes
  7. When the cabbage has wilted, dump in the remaining 1/2 C of chicken broth, the remaining 2 Tbsp of soy sauce and the noodles and carrots. Mix very well and cover for a few minutes to heat through.
  8. Serve in a nice bowl and sprinkle the scallions on top!
  9. Enjoy!