Showing posts with label Weight Watchers. Show all posts
Showing posts with label Weight Watchers. Show all posts

Tuesday, August 21, 2012

Open-Faced Tuna & Artichoke Melt

This is one of my favorite fast and healthy meals - a lightened up tuna melt that has a bit of a spicy kick and  lots of lemony flavor piled on a crunchy english muffin.  This is a great recipe to make ahead and keep in the refrigerator for a quick lunch. It is so good that you won't even miss the mayo. If you prefer a creamier filling, add a small teaspoon of greek or plain yogurt. Throw in extra veggies if you're in the mood, too. Celery, tomato, whatever you like.  Our cats go crazy when I make it and even my picky toddler eats this one! Enjoy! :)

8 Weight Watchers Points (Recipe Serves 2)

Source: Weight Watchers

  • 1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
  • 1/4 cup(s) uncooked scallion(s), chopped
  • 1 Tbsp fresh lemon juice
  • 1 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 6 oz water-packed tuna fish, drained, albacore, and flaked
  • 2 item(s) whole-wheat English muffin(s), split
  • 3 Tbsp grated Parmesan cheese
Preheat broiler.

Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.

Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

Monday, February 6, 2012

Light Buffalo Chicken Macaroni & Cheese

For Superbowl Sunday, the 3 of us watched the game from our living room. Sort of. Aaron spent the weekend working on a project in the garage - making more storage space! Yay!  He was in and out during the game. Caitlin all of a sudden became sick in the afternoon and wanted to lay on top of me the rest of the day.  I was able to get her comfortable on the couch (watching the Superbowl?!) and get into the kitchen to make this for dinner. It can pass for football food, right?  :)   I roasted 2 chicken breasts in the oven, and left out the dressing and chips. It was just a little spicy, but very creamy with a crunchy top. I would never guess that this was a healthy/light version of an otherwise high calorie & high fat meal!

Source: Shannon's Kitchen Creations

  • 3 tablespoons butter
  • Kosher salt
  • 1/2 pound whole wheat elbow macaroni
  • 1/2 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 1/2 cups shredded chicken, cooked
  • 1 cloves garlic, minced
  • 1/4 cup plus 2 tablespoons hot sauce (preferably Frank’s Buffalo Wing Sauce)
  • 1 tablespoon all-purpose flour
  • 1 teaspoons dry mustard
  • 1 1/4 cups 1 % milk
  • 1 1/2 cups reduced fat shredded cheese blend of cheddar, Monterey Jack and mozzarella
  • 1/3 cup light sour cream
  • 1/4 cup light blue cheese dressing
  • 2 tablespoons chopped fresh parsley
  • 7 baked tortilla chips crushed


Preheat the oven to 350 degrees F and butter a 8 x 8-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 1 1/2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/4 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 1 1/2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the milk, then add the remaining 2 tablespoons hot sauce and stir until thick, about 2 minutes. Whisk in the cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Top with blue cheese dressing, crushed tortilla chips, and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Makes 6 servings, 8 points + each

Nutritional information, 1/6 of casserole – 8 points +
297 calories, 10.6 grams of fat, 94 mg of sodium, 32.3 grams of carbs, 1.2 grams fiber, 17 grams protein

Sunday, April 5, 2009

Weight Watchers Asian Beef & Noodles

This recipe was posted on a message board not long ago and I thought it might be good. I had some cabbage to use up and I have never used Ramen noodles to make something other than Ramen noodles, so we tried it out. This is the second time I've made it, so obviously we liked it! Since a pack of Ramen is only about 20 cents a pack, you know it's a really cheap meal, too.

The cabbage gives it crunch and the beef & onion flavor are really good. You could make it any flavor you want if you don't like or eat red meat. I plan to try it again with chicken or shrimp flavored ramen and meat. The recipe says this makes 2, 10-point servings. But, I thought 10 points was a lot for one meal, so I divided it up into 3 servings to cut back a bit. So each serving was about 6-7 points, instead.

Source: RecipeZaar

1 (8 ounce) rib eye steaks
2 teaspoons dark sesame oil, divided
1 cup sliced green onion (1 inch slices) (I used about 1/2 cup)
2 cups packaged cabbage and carrot coleslaw mix
2 (2 7/8 ounce) packages beef-flavor ramen noodles
1 1/2 cups water
1 tablespoon low sodium soy sauce

Trim fat from steak; cut steak diagonally across grain into thin slice.

Heat 1 Tsp oil in a large nonstick skillet over medium high heat.

Add steak and green onions; stir fry 1 minute.

Remove steak mixture from skillet; keep warm.

Heat remaining 1 Tsp oil in skillet over medium high heat.

Add slaw; stir fry for 30 seconds.

Remove slaw from skillet and keep warm.

Remove noodles from packages; reserve 1 seasoning packet for another use.

Add water and remaining seasoning packet to skillet; bring to a boil.

Break noodles in half; add noodles to water mixture.

Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.

Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Thursday, January 1, 2009

Weight Watchers Buffalo Style Green Beans

Finally, another healthy recipe added to my blog! I made these Weight Watchers Buffalo Style Green Beans last spring and loved them. I can't believe it has taken me this long to make them again. They are a little spicy (I'm kind of a wimp when it comes to spice), so adjust the Tabasco to your liking. If you are looking for something a little different than plain green beans, try this! I totally skipped the chilling part and we ate this hot.

4 teaspoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon orange juice or lemon juice
2 teaspoons hot pepper sauce
2 medium tomatoes, plum, diced (I used a can of diced tomatoes, drained)
2 medium garlic cloves, minced
3/4 pound green snap beans, trimmed and cooked until crisp tender (I steamed them in the microwave using my tupperware steamer - I love that thing.)
1 tablespoon basil, chopped
1/8 teaspoon black pepper or to taste
1/8 teaspoon table salt or to taste

Whisk together oil, Worcestershire sauce orange or lemon juice and hot pepper sauce. Stir in vegetables, basil, salt and pepper; chill for 1 hour or overnight. Divide into 4 portions and serve.

Serves 4.
WW Points: 1

Sunday, November 9, 2008

Weight Watchers Apple Spice Oatmeal

I really like steel cut oats now that I've finally tried them. I need to make them more often - the time factor is usually the reason we don't have this much. The weather has gotten colder, so this weekend was a good time to have a warm breakfast. This recipe comes from FatFree Vegan Kitchen. I'll be trying the Cherry Pie Oatmeal, too - but probably turn it into blueberry pie since I still have a freezer full of blueberries :)

I ended up cooking the oatmeal for 40 minutes and added a spoonful of brown sugar to my bowl. I needed some kind of sweetness, so I didn't quite make the 3 point bowl.

1/2 c. Steel Cut Oats
2 c. water
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 large apple, chopped

Put all ingredients in a medium-sized pot. Bring to a boil and reduce heat to very low. Cover and simmer for about 30-45 minutes, or until oats are tender and water is mostly absorbed. Serve with sweetener of your choice with a little freshly grated nutmeg on top. Serves 2.

Per serving: 204 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 541mg Sodium; 10g Fiber.

Weight Watchers Core/3 Flex Points.

Tuesday, October 21, 2008

Weight Watchers Skillet Beef and Beer Stew

I keep meaning to make more Weight Watchers recipes and blog about them, but as you can tell from the lack of updates this month, I haven't been very motivated to make new things lately. We've been pretty busy this month, so I'm falling behind on cooking in general. I started making this stew in the crockpot by cooking the meat with the beef broth, garlic, and some salt & pepper. But, I couldn't even get myself to finish this the same day! Pathetic, but it just didn't sound good last night. So, I finished cooking the beef and put it in the refrigerator for tonight.

I made a few changes to the recipe. First, I couldn't get Aaron to drink the rest of the beer I opened, so I added 12 oz. instead of 8 oz. Then, I added mushrooms as it cooked, and frozen peas at the last minute. Lastly, I found out too late that the can of evaporated milk I had was expired, so I ended up throwing that away and used regular 1% milk instead. Worked just fine!

If you remember, I made buttermilk biscuits on Sunday and thought I really should make some more to go with the beef stew. So, I made 1/2 batch this time and they came out even better than the first batch. I was careful with the flour this time, and added 2 tablespoons of butter to the shortening and the dough was much more sticky, as the recipe says it should be.

POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Easy

This hearty one-pot meal can be prepared in just one hour. Double the recipe and freeze for too-busy-to-cook days.


1 spray(s) olive oil cooking spray
12 oz lean beef round, roast, cut into cubes
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
2 medium garlic clove(s), minced (or 1 tsp jarred minced garlic)
2 medium potato(es), peeled and diced
24 medium baby carrots, about 1/2 lb
1 cup(s) fat-free beef broth
8 oz light beer
1/4 cup(s) fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.

Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.

Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more.

Yields about 1 1/2 cups per serving.

Wednesday, September 24, 2008

Weight Watchers Pumpkin Mousse

A while back, I found a recipe for Weight Watcher's Pumpkin Mousse and was just waiting for Fall to come so we could try it. I didn't calculate the nutrition or points on the ingredients I used, but I'm sure it's not far off from what I originally read somewhere online as only being 1.5 points. I can't find the original recipe, but I remembered the basic ingredients. I never would have guessed in a million years that this is a healthy dessert. A great alternative to pumpkin pie that we both loved and will make again.

2 boxes fat-free, sugar-free vanilla pudding mix
15 oz. canned pumpkin
1 tsp. pumpkin pie spice
2 cups 1% milk
1- 8oz tub of cool-whip light

Beat pudding and 2 cups of milk in bowl until thick. Mix in pumpkin and pumpkin pie spice. Fold in fat-free cool whip.

Tuesday, September 9, 2008

Weight Watchers Crock Pot Black Bean Chili

Fall is almost here and one of the best things to make in Fall is Chili! This is a Weight Watchers recipe I got from Laaloosh. Chili is not hard to make healthy - use lean meat, and the rest is pretty much veggies and some beans. I thought this recipe looked good because it called for black beans, which I haven't had in chili before, and I could make this in the crockpot. Here's the thing about black beans in our house. I buy them canned and we have about 10 cans. We eat a lot of black beans. Whenever I make wraps, they have black beans. Whenever I make mexican anything, there are usually black beans involved somehow. So, a last minute switch, I bought kidney beans, used fresh tomatoes from the garden and made the rest of the recipe as listed below.

The flavor of this chili was good, but it was very thin (note the 2 cups of water), and more like a chili flavored vegetable soup.

1 pound ground turkey breast or extra lean ground beef
1 large onion — finely chopped
2 fresch garlic cloves, minced
1 can (approx 15ox) black beans — rinsed and drained
1 large can (approx 29 oz) diced tomatoes
2 tbsp tomato paste
2 cups water
1 small green pepper diced
1 small red pepper diced
1 small yellow pepper diced
7 oz diced green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. salt
1 tsp black pepper

In nonstick skillet over medium heat, cook ground meat and garlic until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through.

Serves 8.
Each serving = 4 Weight Watchers Points

Weight Watchers Parmesan and Spinach Tilapia

You must try this! I modified slightly, as this recipe from laaloosh originally called for fresh flounder or sole. I substitute Tilapia instead and I completely omitted the spinach, because I forgot to put it on my grocery list! Oops! Tis fish is awesome. It is done in 15 minutes max, and crunchy and so tasty. We had this with some twice baked potatoes that I made ahead of time and kept in the freezer for a meal just like this.

3 ounces fresh flounder or sole fillet
1/4 cup cooked, well drained spinach
2 teaspoons grated Parmesan cheese
1 teaspoon bread crumbs
Salt and pepper to taste

Preheat broiler to high. Coat a small pan with olive oil cooking spray; place a 3-ounce flounder or sole fillet in the prepared pan and top with spinach.

In a cup, combine Parmesan cheese, bread crumbs and salt and pepper; spoon over spinach. Coat fish with cooking spray and broil until top looks golden, about 6 minutes.

Serves 1
Weight Watchers Points Value = 2

Wednesday, September 3, 2008

Weight Watchers Cajun Chicken Wrap

Another Weight Watchers meal from laaloosh. The only things I changed about this were to cook the chicken breast whole, then slice afterwards and I excluded the onions and basil leaves. These wraps are very similar to my default meal that I make whenever I don't have anything planned because we always have these ingredients - and I bet you do too! The flavor was similar, but I normally include rice and black beans. These wraps are only 3 points! As you can see, ours were slightly higher because I added shredded cheese.

3/4 pound uncooked boneless, skinless chicken breast, cut into strips
3 Tbsp Cajun seasoning
4 medium tortillas, flour, fat-free
1 Tbsp all-purpose flour
1/2 small onion(s), red, thinly sliced
1 tsp paprika
2 cup mixed baby greens
3 tbsp Cajun seasoning
1/2 tsp Cajun seasoning
8 medium basil, leaves
1 1/2 tsp fresh lemon juice
4 tsp fat-free mayonnaise
1 small tomato cut into strips
salt and pepper to taste

Mix the 3 tablespoons of Cajun seasoning, paprika and flour.
Season chicken with salt and pepper and coat with seasoning mixture.

Spray a large, nonstick skillet with cooking spray. Over medium-high heat, add chicken to pan and sauté until cooked through (approximately about 1 to 2 minutes per side). Remove chicken from heat and set aside.
In a separate bowl, mix mayonnaise, lemon juice and 1/2 teaspoon Cajun seasoning for the dressing. On each tortilla, spread 1 teaspoon dressing, add greens, onion slices, two basil leaves and some slices of tomatoes.

Top with chicken pieces and wrap. Enjoy!

Serves 4.

Each serving = 3 Weight Watchers Points

Friday, August 22, 2008

Turkey Meatloaf

I printed a bunch of Weight Watchers recipes several months ago and made some really great dinners. One of them was this meatloaf. Aaron & I both like this recipe over any other meatloaf recipe I've made (even Emeril's with a million ingredients!). The flavor is awesome and just the fact that it's a lighter version of a good comfort food makes it even better. It's only August, but I am ready for Fall now. I was a little anxious about getting into cool weather cooking.

I think this was also the first thing I ever made using ground turkey.

Points: 6
Servings: 5
Preparation Time: 15 min.
Cooking Time: 43 min.
Difficulty: Easy

1 TBSP Olive oil
3/4 cup onion(s), chopped finely
1/4 cup green pepper(s), chopped finely
2 medium garlic cloves, minced
1/4 cup low-fat shredded cheddar cheese, sharp
1 1/2 tsp. Italian Seasoning
1/4 cup seasoned bread crumbs
1 tsp. ketchup
1/2 tsp. table salt
1/2 tsp. black pepper
1 large egg, lightly beaten
1 1/4 pound uncooked ground turkey breast (I only used 1 lb)
1 spray of cooking spray
1/2 cup ketchup
1 TBSP unpacked light brown sugar
1 tsp. mustard

Preheat oven to 350F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic. Saute 3 minutes. Cool.

Combine onion mixture, cheese and next 6 ingredients in a large bowl; toss to moisten bread. Crumble turkey over onion mixture; stir until just blended.

The mixture, before adding the meat & egg:

Pack meat into an 8x4 loaf pan coated with cooking spray. Bake at 350 for 35 minutes. Combine 1/2 cup ketchup, brown sugar, and mustard in a small bowl; stir well.

Spread ketchup mixture over meat loaf and bake an additional 5 minutes. Let stand 10 minutes.

Remove meat loaf from pan. Cut into 10 slices. (Serving size: 2 slices)

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