Browse Category by Weight Watchers

I rework a lot of the recipes on the WeightWatchers.com 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, Weight Watchers

Blueberry Bran Muffins – 3 WW Pts Each

By | On October 13,14 | 2 Comments

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 Kitchme.com – 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

By | On September 30,14 | 0 Comment

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 WeightWatchers.com.  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!

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Weight Watchers Chicken Lo Mein – 4 Points

Author Carrie Hill

Ingredients

  • 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

Instructions

  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!
Light and Healthier, Weight Watchers

Weight Watchers Elk Cheeseburger Casserole

By | On September 29,14 | 0 Comment

This is a recipe from WeightWatchers.com that I had to fix.  If you make it as they wrote it – its WAY TOO DRY!  So I fixed it  We also had a freezer full of elk – and its leaner than beef so I adjusted the recipe to use elk!

Keep in mind – your ingredient changes always change point values.  The points were figured on WeightWatchers.com’s recipe builder.

Enjoy!

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Weight Watchers Elk Cheeseburger Casserole

Author Carrie Hill

Ingredients

  • 2 Large Russet Potatoes
  • 16 oz raw ground elk
  • 2 sprays cooking spray
  • 1/2 cups onions chopped
  • 1/4 cup fresh green chili pepper chopped - or use 1-4oz can green chiles
  • 1 cup fresh mushroom sliced
  • 1/8 tsp ground cumin
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/2 Cup Reduced Fat Mild Cheddar Cheese Shredded
  • 1/2 cup fat-free skim milk
  • 1/2 Tbsp hot sauce
  • 8 baked low fat tortilla chips

Instructions

  1. Preheat oven to 350.
  2. Scrub and pierce your potatoes and microwave for 5-6 minutes on high.
  3. In a large skillet spray with your pan spray and saute the onion, garlic, green chile and mushrooms until golden brown.
  4. When potatoes are done a knife will insert and pull back out easily. Let cool on your cutting board. and then peel.
  5. Slice potatoes thinly and add to a sprayed 9x9 baking dish. Slide the dish into the oven to crisp the potatoes
  6. Remove the cooked vegetables from the skillet and add your ground elk. Saute until completely cooked through and drain if necessary.
  7. Add the vegetables back into the cooked elk and cook together for a few minutes.
  8. In a small bowl combine the milk, hot sauce and cheese and microwave until cheese is melted, about a minute. Stir well.
  9. When the potatoes are golden, pull the pan out of the oven and add in the meat and vegetable mixture. Pour the cheese mixture over the top and crush up the chips and sprinkle on top.
  10. Bake for 20-25 minutes until cooked through.
  11. 6 WW PointsPlus Per Serving - Serves 6
  12. Serve with a green salad.
Light and Healthier, Recipes, Weight Watchers

Weight Watchers Wabbit Wrap Recipe

By | On September 29,14 | 0 Comment

Hee Hee – see that was me trying to be funny with the name….how’d I do?

I am more and more addicted to wraps.  It’s a salad, but in a wrap – so its not like eating a salad.  If you’re really tight on points, whip this up and leave out the wrap!  I don’t buy the low point wraps, though.  Can’t find them out here in boonieville, and I like the tomato and herb and Spinach wraps from Mission.  The wrap/tortilla thingies I buy 5 WW points plus each.  You could find something with less points.  Also – don’t skimp on the vinegar, it really adds a zip!

So – if you make this wrap as written – it’s 7 points.  But it’s REALLY filling.  The wrap helps fill you up – and drink a big glass of water with it and you’re set for the afternoon!

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Wonderful Weight Watchers Wabbit Wrap

Author Carrie Hill

Ingredients

  • 1 Spinach Wrap your pick here, I like spinach or tomato - 5 points per wrap
  • 1 Wedge Laughing Cow Light Cheese 1 point per wedge
  • 2 oz Oscar Mayer Deli Fresh Cracked Black Pepper Turkey or your fave kind - just be sure you include the points. This turkey is 1 point per 2oz
  • 1/2 C Fresh Spinach
  • 4 leaves romain lettuce chopped
  • 1/8 th of a cucumber sliced
  • 4 cherry tomatoes quartered
  • 2 Kosher Dill Pickles minced
  • 2 Tbsp Red Onion minced/diced
  • 2 Tbsp Carrot Shredded
  • 1 tsp Red Wine Vinegar
  • Salt
  • Pepper

Instructions

  1. Toss the Turkey, Spinach, Lettuce, Cucumber, Pickles, Carrots, Onions in a large bowl. Sprinkle over vinegar and toss, salt and pepper to taste.
  2. Spread the wedge of cheese over the entire wrap - there should be plenty to get a nice layer all around it.
  3. Place the "salad" inside the wrap and fold in the ends, then roll it up and cut in half to serve.
  4. Yum!
Frosty Beverages, Light and Healthier, Recipes, Weight Watchers

Raspberry & Cucumber Smoothie – 3 WW PP

By | On September 24,14 | 0 Comment

Yum!  I’m back on the WeightWatchers – after many years off.  I’ve tried SCORES of other options for losing weight and they all suck.  I’m hoping some good choices and way better online interface will help me stay motivated.

I whipped up this treat today looking for Weight Watchers Smoothies with ingredients I actually have in the house.  I wanted something sweet and cool for breakfast.  You can swap out Raspberries for Strawberries (they’re both Power Foods) and use english or regular cucumbers.  I used stevia in the raw, but honey would work very well, too!  Enjoy!

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Raspberry & Cucumber Smoothie – 3 WW PP

Author Carrie Hill

Ingredients

  • 3/4 C. Frozen Raspberries unsweetened
  • 1/2 C. Cucumber deseeded and chunked
  • 2 packets Stevia in the Raw
  • 1 squirt of Lemon Juice
  • 1/2 C. Soy Milk plain

Instructions

  1. throw it all in the blender and let 'er rip!
  2. 3 WW PointsPlus