Weight Watchers BBQ Beef Pot Roast

WW Crockpot BBQ Beef Roast

 

Ingredients:

1 boneless pot roast (2 1/2 pounds)

8 small red potatoes, quartered

1 large onions, thickly sliced

1- 18 oz BBQ sauce (your choice)

3 tbsp flour

1/3 c. water

 

Directions:

Place meat in slow cooker, cover with vegetables and BBQ sauce. Cover with lid, Cook on low 8-9

hours or on high for 6-7 hours.

 

Remove meat from slow cooker and cover with foil. Let stand for 10 minutes. Meanwhile, remove

vegetables with slotted spoon onto serving dish, cover with foil.

 

Mix together flour and water. Stir into liquid in slow cooker until thickened. Slice meat. Add to platter

with vegetables and top with gravy. Makes 8 servings.

 

Nutrition:

6 WW points per serving

Calories 240, Carbs 25 g, Fat 5 g, Fiber 3 g, Protein 22 g.

Weight Watchers Fiesta Salad

WW Fiesta Salad

Ingredients:

6 oz sliced, cooked roast beef cut into 1/2 wide strips

2 c frozen whole kernel corn, thawed and drained

2 c chopped zucchini

1 medium red bell pepper, seeded and cut into bite-sized strips

1/2 c. chunky style salsa

1 oz queso fresco, crumbled (optional)

 

Directions:

In a medium sized bowl, combine beef, corn, zucchini, and pepper. Add salsa, Toss gently to combine.

 

Divide evenly in 4 bowls. If desired, top with queso fresco.

Makes 4-- 1 1/2 c servings

 

Nutrition:

WW 4 points

Calories 157, Total fat 4 g, Saturated fat 1 g, Cholesterol  30 mg, Sodium 706 mg, Fiber 3 g,

carbs 22 g, protein 12 g.

Skinny Chicken Parmigiana

Skinny Chicken Parmigiana

Look on the menu of almost any Italian restaurant and you’ll see this popular dish. I’ve remade it skinny compared to a restaurant recipe by using skinless chicken breasts, cooking in a small amount of reduced-fat butter, topping with reduced-fat cheese and just a small amount of Parmesan cheese.One delicious serving has 280 calories, 7.8 grams of fat and 7 Weight Watchers POINTS PLUS. One serving of Olive Garden’s Chicken Parmigiana has a horrific 1090 calories and 49 grams of fat! Check out the serving tips below for what to serve with this terrific classic.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

4 boneless, skinless, chicken breasts (1 pound total), see shopping tip

½ cup Panko bread crumbs, see shopping tip

½ teaspoon garlic powder

¼ teaspoon salt

Fresh ground pepper

1 egg white

1 tablespoon reduced-fat butter

2 cups from a jarred spaghetti sauce or marinara sauce, see shopping tip

1 cup shredded reduced-fat mozzarella cheese

¼ cup Parmesan cheese, shredded

Instructions

1. Rinse the chicken breasts under cold running water and pat dry. Pound chicken breasts to flatten, see prep tip.

2. In a small bowl, combine bread crumbs, garlic powder, salt and pepper. Mix well.

3. In another small bowl add the egg white.

4. In a large nonstick pan, melt butter. Right next to the cook top, dip each chicken breast in egg white and then into bread crumbs, to coat. Repeat with all chicken breasts and add to hot pan. Fry chicken on each side, over medium heat, about 5-6 minutes, until chicken is done and no longer pink inside. Remove chicken to a plate.

6. In the same pan, add spaghetti sauce and heat thoroughly. Add cooked chicken back to pan and cover with sauce. Top each piece with ¼ cup shredded cheese and 1 tablespoon Parmesan cheese, cover and cook until cheese is melted.

7. Using a spatula, remove each piece to a dinner plate.

Makes 4 servings (each serving 1 chicken breast and about ½ cup sauce)

Shopping Tips
Most supermarkets sell 1 pound packages of 4 boneless, skinless, chicken breast. If you buy a 1 pound package with only 2 larger breast, just cut them in half.

Panko bread crumbs create a much crispier breading. You’ll find them in the baking aisle where other bread crumbs are sold.

I used Classico Tomato Basil Marinara Sauce. It has only 50 calories and 1 gram of fat for a ½ cup serving or use your favorite.

Prep Tip
To save time, many markets sell packages of already flattened chicken breasts.

Serving Tips
Place chicken and sauce on top of a side of whole wheat spaghetti.       

BBQ Turkey Meatloaf

Tip so your meatloaf isn't sitting in grease: line the bottom of your pan with slices of bread. The bread will absorb the grease and fat. 

 Each generous 3 slice serving has 252 calories, 3 grams of fat and 6 Weight Watchers POINTS PLUS.

Prep Time: 15 minutes
Bake Time 1 hour

Ingredients

1 pound ground turkey

½ cup plain bread crumbs

1 cup chopped onions

½ cup + ½ cup barbecue sauce (I like Sweet Baby Rays, Bull’s-eye or use your favorite)

2 tablespoons Worcestershire sauce

2 egg whites

¼ teaspoon salt

Fresh ground pepper, to taste

Instructions:

1. Preheat oven to 350 degrees.

2. Line a baking pan or cookie sheet with foil.

3. In a large bowl, combine the turkey, bread crumbs, onions, ½ cup barbecue sauce, Worcestershire sauce, egg whites, salt and pepper and mix well until thoroughly combined.

4. Place meatloaf mixture in the center of the baking pan and shape into a 12 x 4 inch loaf by hand.

5. Spread the remaining ½ cup barbecue sauce evenly over the top of the loaf. Add more if desired.

6. Bake 1 hour and let stand for 5 minutes before slicing.

Serves 4 (each serving 3 slices)

Prep Tip
If you don’t like messy hands when mixing the meatloaf mixture, put the ingredients in a large, plastic bag, seal it, then squish the contents together until well mixed.

Note: If you are looking to cut the points down, a 2 slice serving is still very satisfying-
Weight Watchers (old points) 3 (for 2 slices)
Weight Watchers POINTS PLUS 4 (for 2 slices)

Weight Watchers (old points) 5 (for 3 slices)
Weight Watchers POINTSPOINTS 6 (for 3 slices)

SKINNY FACTS: Serving size, 3 slices (based on draining fat) 252 calories, 3g fat, 34g protein, 23g carbs, 2g fiber, 862 mg sodium, 8g sugar

FAT FACTS OF MEATLOAF: 3 regular slices made with beef and not draining fat 571 calories, 42g fat, 35g protein, 18g carbs, 1g fiber, 1123 mg sodium, 54mg calcium, 5g sugar

   

Sweet Potatoes

Apple Dumplings

Yummy tomatoes!

Butternut Squash Fries Weight Watchers Recipe Ratings (1144) 1PointsPlus Value Prep time: 10 min Cook time: 18 min Other time: 0 min Serves: 4 A great alternative to deep-fried potatoes. These fries are slightly sweet, slightly spicy and oven-baked for a nice roasted flavor. Ingredients 3 spray(s) olive oil cooking spray 1 pound(s) uncooked butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks* 1 tsp table salt, or to taste 1/2 tsp chili powder, or to taste (optional) Instructions Preheat oven to 450ºF. Coat a baking sheet with cooking spray. Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving. Notes *Start with a large squash. You will end up using about 1 lb of squash and have the “bulb” of the squash left over. Any hard winter squash will work in this recipe. Double or triple the recipe to meet your needs.

Good vs Bad foods

Crockpot Stuffed Peppers

Tex Mex Breakfast Burrito

Meatless Breakfast Casserole

280 calories

Scalloped Potatoes & Ham

Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

Ingredients:

• 1 (large) zucchini, cut into 1/8" - 1/4" slices
• 1/3 cup whole grain breadcrumbs, optional Panko 
• 1/4 cup finely grated parmesan cheese, reduced fat
• 1/4 teaspoon black pepper
• Kosher or sea salt to taste
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 3 tablespoons low-fat milk

Directions:

Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on non-stick cookie sheet and lightly mist with non-stick cooking spray. (Like Pam)

Cook 15 minutes, turn, and cook 10-15 more minutes. Don't let them burn. 

Let them cool to room temp and put into airtight container. 

Note: zucchini chips will continue to get more crispy as they cool. 

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |

Chinese Dumplings

Wake Up Smoothie

WW Grilled Salmon Filets

Low Cal Milkshake.

170 calorie "milkshake" 8 oz vanilla almond milk, 1 small banana, 8-10 pieces of ice. Blend. 

Guilt Free Peanut Butter Cookies

Creamy Cauliflower Soup

Servings: 4 servings • Size: 1 1/2 cups • Old Points: 1 pt • Points+: 2 pts

Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0

Skinny Mexican Style Chicken & Cornbread Casserole

Skinny Mexican Style Chicken and Cornbread Casserole

Prep Time: 15 minutes

Bake Time: 45 minutes

Ingredients

1¼ cups onions, chopped

2 tablespoons reduced-fat butter or Smart Balance Light

1 (14.5 oz) can cream-style corn

1¼ cups chicken breast, cooked and diced, rotisserie will work too

1 egg, or  Egg-Land’s Best eggs

1 tablespoon fat-free milk

¼ teaspoon cumin

¼ teaspoon chili powder

1 (8.5 oz) box Jiffy’s Corn Muffin Mix

½ cup sala

½ cup fat-free sour cream

¼ cup Light Mexican Blend Cheese or light cheddar cheese

Instructions

1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

2. In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.

3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

4. Spoon cooked onions and liquid left in the bowl evenly over the top.

5. Using a rubber spatula, carefully spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.

6. Sprinkle the cheese evenly over the top of the sour cream.

7. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

8. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.

Makes 6 servings (each serving, 1 slice)

Weight Watchers (old points) 6

Weight Watchers POINTS PLUS 8

SKINNY FACTS: for 1 slice

323 calories, 8g fat, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar

FAT FACTS: for 1 slice

476 calories, 24g fat, 20g protein, 43g carbs, 1050mg sodium, 14g sugar

    

Weight Watchers Pork Chops & Squash

Cucumber & Tomato Salad

Excuse the ingredients above the directions in the right. They are repeats. 

WW Chocolate Marshmallow Fudge

Crispy Baked Asparagus Fries

Strawberry & Avocado PoppySeed Salad

Strawberry & Avocado PoppySeed Salad.  Looks so yummy. 

Oven Roasted Broccoli

Asparagus Quiche

If you are watching carbs and calories, you really can’t do much better for breakfast than this quiche.  You’ll be getting tons of nutrients as well!  This delicious quiche is high in vitamins C, A, and K, iron, and folate, and is a great source of protein.  Not too bad for 53 calories per serving!

Ingredients:

2 cups sliced asparagus

6 egg whites

2 whole eggs

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup grated Parmesan cheese

1/2 cup chopped tomatoes

Directions:

Combine ingredients, and pour into greased quiche pan or pie plate.

Bake at 350° for 45–55 minutes, or until the center has no liquid when you cut into it. Note that this will puff up a lot during baking, but will sink down again as it cools.

To serve, cut into 8 wedges.

Variation: You may use 11/2 cups egg substitute in place of the eggs and egg whites.

Yield: 8 servings | Serving Size: 1 slice | Calories: 53 | Total Fat: 2 g | Saturated Fat: 1 g | Previous Points: 1 | Points Plus: 1 | Trans Fat: 0 g | Cholesterol: 56 mg | Sodium: 108 mg | Carbohydrates: 2 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 6 g

Banana Breakfast Smoothie

Country Fried Steak Weight Watchers friendly

Easy Baked Asparagus. My hubby liked this.

Twice Baked Potatoes

Slim Down Drink

Weight Watchers Butterfinger Pie

Low Sugar Heath Pie

41 grams of sugar in the whole pie. Sugar free pie crust, 3 c. fat free milk, 2 pkg sugar free butterscotch pudding, sugar free cool whip and 1 stick of a kit kat crumbled on top. So so yummy. 

Broccoli Pie

Broccoli Pie Recipe
Ingredients
3/4 cup reduced fat baking mix
Egg substitute equivalent to 3 eggs
1-1/3 cup skim milk 
2 10-ounce packages chopped frozen broccoli, thawed 
2/3 cup chopped onion
12 ounces shredded reduced fat Cheddar cheese
Directions
Preheat oven to 400 degrees. Grease a 10 inch pie plate.
In a large bowl, combine baking mix, eggs, and milk. Mix until smooth. Stir in broccoli, onion, and 2 cups of the shredded cheese. Pour mixture into pie plate.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Top with remaining cheese and return to oven just until cheese is melted. Serve hot.
Recipe makes 8 servings.
Nutrition Information:
Serving size: 1 serving
Calories: 281; Total Fat: 17g; Cholesterol: 127mg; Sodium: 542mg; Carbohydrates: 15g; Protein: 17g; Fiber: 2g

Vegetable Tortilla Pizza

This one sounds good. Sorry no pic available. If you make this, please post one. 

Vegetable Tortilla Pizza Recipe
Ingredients
2 8-inch flour tortillas
1 3-ounce package low-fat cream cheese, softened 
1/4 cup plus 2 tablespoons low-fat shredded Cheddar cheese
1/2 teaspoon dried basil leaves
Dash garlic powder 
1 cup small fresh broccoli flowerets 
1/2 cup sliced fresh mushrooms 
3 thin red pepper rings
Directions
Heat a large nonstick skillet over medium heat until hot. Spray 1 tortilla on both sides with cooking spray and cook for 2-3 minutes or until beginning to brown. Place tortilla between paper towels and repeat with remaining tortilla.
Heat oven to 250 degrees. Combine cream cheese, 2 tablespoons cheddar cheese, basil and garlic powder in a small bowl and mix well. Spread mixture evenly on 1 tortilla, top with remaining tortilla and place on a baking sheet.
Place 4 cups water in a saucepan and bring to boil. Place broccoli in boiling water for 1 minute or until color brightens. Remove from water and place broccoli in cold water to stop cooking. Drain and arrange broccoli, mushrooms and pepper rings on top of tortillas. Sprinkle with remaining 1/4-cup cheese and bake 7 to 9 minutes. Cut into 6 wedges and serve.
Can be served as an appetizer or individually.
Recipe makes 2 servings.
Nutrition Information:
Serving size: 1/2 of pizza
Calories: 331; Total Fat: 7g; Saturated Fat: 2g; Carbohydrates: 47g; Cholesterol: 8mg; Sodium: 717mg; Protein: 16g; Fiber: 4g

Farmer's Breakfast Casserole

Farmer's Breakfast Casserole
Ingredients:

Nonstick cooking spray
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with
jalapeno peppers or shredded cheddar cheese
1 cup diced cooked ham, or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or
frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or
evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions:

1 Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2 In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3 Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4 Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Makes 6 Equal Servings

Nutritional Info Per Serving: Calories 265, Carbs 23 g, Fat 12 g, Fiber 2 g, Protein 17 g

Roasted Cauliflower

7

Becky Thomas Palmer
Roasted Cauliflower Recipe
Ingredients
2 teaspoons olive oil
2 medium onions, quartered 
5 garlic cloves, halved
4 cups cauliflower florets, about 1-1/2 pounds (about 1/2 pound) 
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 500-degrees.
Heat oil in a large skillet over medium heat. Add onions and garlic; cook five minutes or until browned, stirring frequently. Remove from heat.
Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper.
Bake at 500-degrees for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Recipe makes 4 servings.
Nutrition Information:
Serving size: 1 cup
Calories: 94; Total Fat: 3.1g; Saturated Fat: 0.4g; Cholesterol: 0mg; Carbohydrates: 15.4g; Protein: 4.5g; Fiber: 5.4g; Sodium: 408mg

Weight Watchers/Biggest Loser Recipes. ·Yesterday at 06:19 near Bon Secour, AL · Tag photo · View full size · Make Profile Picture ·Edit photo · Send as Message

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Skinny Version of Starbucks Peppermint Mocha

Starbucks Skinny Peppermint Mocha

It’s a hot, minty, chocolate, coffee treat…Starbucks makes their dreamy, skinny holiday drink with espresso, steamed nonfat milk, sugar-free mocha sauce and sugar-free peppermint syrup. This home version is simple to make using strong brewed coffee, unsweetened cocoa, Splenda & peppermint extract. Each (12oz) drink has 90 calories, 1 gram of fat and 2 Weight Watchers POINTS PLUS.

Prep Time: 10 minutes

Ingredients for Mocha:

⅔ cup fat-free milk

⅔ cup strong brewed coffee or decaf (I used Starbucks Vanilla K-cup is suggested)

1 tablespoon plus 2 teaspoons unsweetened cocoa,

2 packages Splenda, Equal or your favorite sugar substitute

⅛ teaspoon peppermint extract

Optional Topping Ingredients:

2 tablespoons light whipped cream

Dash of cocoa or crushed candy cane pieces

Instructions

1. Brew coffee stronger than usual. In a small pot, add milk, cocoa, Splenda and peppermint extract. Over medium high heat, mix until cocoa is dissolved and mixture is hot.

2. Transfer to a blender and process for about 15 seconds until foamy. If you don’t have a blender, don’t worry. Just whisk the mixture in the pot continuously with a wire whisk until foamy. Pour brewed coffee into a large cup and pour hot milk mixture over coffee. Stir to blend.

3. Top with whipped cream, if desired.

Makes 1 (12 oz) serving

Weight Watchers POINTS PLUS 2

SKINNY FACTS: for 1 (12 oz) cup (without whipped cream)

90 calories, 1g fat, 4mg chol, 9g protein, 15g carbs, 3g fiber, 103mg sodium, 10g sugar