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Thread: Weight Watcher Recipes

  1. #1
    Aruba since 1979
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    Weight Watcher Recipes

    please post any WW recipes you want and make sure you post Points plus per serving.

  2. #2
    Senior Member cindyo's Avatar
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    OK here goes...
    Cooking right now in my kitchen is
    KIELBASA-BEAN SLOW COOKER SOUP
    Serves 8, 3 points each serving

    58 oz of chicken broth ( 4 14.5 cans)
    1 lb ring of low fat kielbasa sliced and then halfed ( 1/2 circle pieces)
    16 oz can drained and rinsed pinto beans
    16 oz can drained and rinsed black beans
    4 med carrots diced
    3 celery sticks chopped
    1 large onion chopped
    1 tsp. thyme
    14.5 oz can diced tomatoes undrained

    Add all items into crock pot except tomatoes. Cover and cook on low for 5-6 hours or until beans are soft.
    Stir in tomatoes during the last 15 minutes, turn up crock pot to high during that time.
    Serves 8, hearty soup for 3 points( which is 8 oz. ) its great !!! Even if you eat twice as much its only 6 points.
    I have lots more to follow.....
    Last edited by cindyo; 02-03-2012 at 08:09 PM. Reason: spelling

  3. #3
    Senior Member cindyo's Avatar
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    No Noodle Vegetable Lasagna
    Serves 12, 5 points each ( I don't think this really serves 12 to well, its not that much) but it was still very good !

    1 med eggplant sliced lenghtwise into 1/4 inch slices
    2 med zuchini , trimmed, slliced lenghtwise in 1/4 inch slices
    1 egg beaten
    3/4 lb. part skim ricotta
    1/4 cup fresh basil chopped
    1/2 cup grated Parm, high quality
    4 cups store bought spag sauce ( I used Ragu)
    1/2 lb part skim mozz cheese

    Roast veggies on a cookie sheet at 400 degrees. Pam the sheets, and Pam the veggies both sides. Roast approx 8-10 minutes on one side,and then flip and cook another 8 -10 minutes. Watch as you don't want them to get mushy.

    In a med bowl mix egg, ricotta, basil, and parm cheese. Set aside.

    Reduce oven to 350 degrees.

    Layer in oblong pan ( sprayed with Pam)
    1/4 cup of sauce on bottom of pan
    Layer eggplant - all of it
    Cover with 1/2 of sauce
    Layer 1/2 of ricotta cheese next
    layer 1/2 of Mozz cheese
    layer zuchini next-all of it
    remaining sauce
    remaining ricotta
    remaining mozz
    top with Parm cheese

    Bake for 35-40 minutes
    Remove and let rest for 15 or sp minutes
    Suppost to serve 12, but I would say more like 8...which would be 7.5 points .....
    Sounds like a lot of work, but it really wasn't....
    Enjoy, I got lots more....

  4. #4
    Aruba since 1979
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    yum cindy!!

    are the beans in the kielbas recipe canned beans?

  5. #5
    Senior Member cindyo's Avatar
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    Quote Originally Posted by Andrea J. View Post
    yum cindy!!

    are the beans in the kielbas recipe canned beans?
    yes, both beans are canned, rinsed and drained.....

  6. #6
    Aruba since 1979
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    oh ya.......i just re read it and saw "canned" duh.

    i have a turkey kielbsa in the freezer.
    sound like it will our "souper bowl supper"
    ;-) thank you

  7. #7
    Aruba since 1979
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    Weight Watcher Crock Pot Chili
    6 servings 5 pts per serving (w/out cheese and sour cream....add 2 points for the cheese and sour cream)


    1 lb extra lean ground beef or 1 lb ground turkey
    1 tablespoon minced fresh garlic
    1 large red bell pepper , seeded and diced
    1 large green bell pepper , seeded and diced
    2 tablespoons chili powder
    2 teaspoons cumin
    1 (28 ounce) can crushed tomatoes
    1 (15 ounce) can red kidney beans (rinsed and drained)
    1 sweet onion , chopped
    ¼ cup canned diced chilies or 1 fresh jalapeno pepper , seeded and finely chopped
    2 tablespoons tomato paste
    1 envelope of splenda

    Directions:

    1
    Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; put the ground meat into a colander and rinse with HOT water getting off as much grease and fat as possible, then return to skillet.
    2
    Add in the bell peppers; cook until softened (about 5 minutes).
    3
    Add in the chili powder and cumin and stir..
    4
    In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, splenda, then stir in the meat mixture.
    5
    Cover and cook on HIGH until flavors are blended (about 4-5 hours).
    6
    Serve alone or with a dollop of fat free sour cream and a 1/2 oz of shredded mozzarella.
    Last edited by Andrea J.; 02-04-2012 at 10:40 AM.

  8. #8
    Senior Member Terry Joz's Avatar
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    making this for superbowl appetizer!! 1 pt. per mushroom. Skinnytaste.com has a lot of recipes that give you the weightwatcher points.

    GO GIANTS

    Skinny Spinach and Bacon Stuffed Mushrooms

    Skinny Spinach and Bacon Stuffed Mushrooms






    Mushroom caps are generously stuffed with a combination of sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese. A lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor. The stuffing is so good, I could eat it by the spoonful!


    I like the flavor of real bacon, so I buy center cut which is a bit leaner than regular bacon and I drain it well after cooking. Can you make them with turkey bacon? Sure, if you don't eat pork that would work.


    Can you make these vegetarian? Why not replace the bacon with a little Feta cheese and chopped fresh herbs.


    Can you make them ahead of time? Yes, you can prepare the stuffing ahead, then fill and bake them right before serving.


    They are only 34 calories each or for those of you on Weight Watchers, only 1 point each so I know what some of you will be making Superbowl Sunday!! Enjoy!






    Skinny Spinach and Bacon Stuffed Mushrooms
    Skinnytaste.com
    Servings: 11
    • Serving Size: 1 mushroom
    • Old Points: 1 pts
    • Points+: 1 pts

    Calories: 34.7
    • Fat: 1.5 g
    • Protein: 2.9 g
    • Carb: 3.2 g
    • Fiber: 0.9 g
    • Sugar: 0.7

    Sodium: 58.3 (without salt)


    Ingredients:


    • 14 oz (1 package) fresh mushrooms, stems separated
    • 2 garlic cloves, sliced thin
    • 4 cups fresh baby spinach
    • 4 slices center cut bacon
    • 1 tsp olive oil
    • 1/4 cup Italian seasoned bread crumbs
    • 2 tbsp shredded Parmesan cheese
    • Smart Balance cooking spray


    Directions:


    Preheat the oven to 400°F. Lightly
    spray a foil lined baking pan or baking dish with cooking spray.


    Remove stems from mushrooms and mince fine.




    Heat a medium sized skillet.
    Rinse spinach and add to the skillet;
    cook until it wilts, about 2

    minutes.
    Remove from the pan,
    squeeze excess liquid and chop fine. Set aside.





    Dry skillet,
    add bacon to the skillet and
    cook on low heat until bacon is cooked through.
    Setaside on a paper towel. Coarsely chop.




    Clean skillet and
    add olive oil to the pan.
    Add garlic and saute until golden, about 2 minutes.
    Add minced mushroom stems and saute until soft, about 2 minutes.
    Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan

    cheese.




    Season mushroom caps with salt.
    Fill mushrooms with spinach mixture, rounding tops off.
    Place on an oven safe dish and lightly
    spray the tops with oil.




    Bake 20 minutes or until golden.
    Eat warm .


    Makes about 11 medium sized mushrooms.


    You might also like:





  9. #9
    Senior Member purpleangel's Avatar
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    I finally broke down and faced the metal monster. I'm happy to report I'm down 5 lbs.

    I have some recipes I want to post. However, I don't have the PP values, only the old points values. I can't use WW's recipe builder as I'm not a member. Once I find a similar program and am able to get the new PP values, I'll post the recipes.

  10. #10
    Aruba since 1979
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    Andrea J.'s Avatar
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    terry
    could u shrink the photos to thumbnail size?

    yummy
    Quote Originally Posted by Terry Joz View Post
    making this for superbowl appetizer!! 1 pt. per mushroom. Skinnytaste.com has a lot of recipes that give you the weightwatcher points.

    GO GIANTS

    Skinny Spinach and Bacon Stuffed Mushrooms

    Skinny Spinach and Bacon Stuffed Mushrooms






    Mushroom caps are generously stuffed with a combination of sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese. A lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor. The stuffing is so good, I could eat it by the spoonful!


    I like the flavor of real bacon, so I buy center cut which is a bit leaner than regular bacon and I drain it well after cooking. Can you make them with turkey bacon? Sure, if you don't eat pork that would work.


    Can you make these vegetarian? Why not replace the bacon with a little Feta cheese and chopped fresh herbs.


    Can you make them ahead of time? Yes, you can prepare the stuffing ahead, then fill and bake them right before serving.


    They are only 34 calories each or for those of you on Weight Watchers, only 1 point each so I know what some of you will be making Superbowl Sunday!! Enjoy!






    Skinny Spinach and Bacon Stuffed Mushrooms
    Skinnytaste.com
    Servings: 11
    • Serving Size: 1 mushroom
    • Old Points: 1 pts
    • Points+: 1 pts

    Calories: 34.7
    • Fat: 1.5 g
    • Protein: 2.9 g
    • Carb: 3.2 g
    • Fiber: 0.9 g
    • Sugar: 0.7

    Sodium: 58.3 (without salt)


    Ingredients:


    • 14 oz (1 package) fresh mushrooms, stems separated
    • 2 garlic cloves, sliced thin
    • 4 cups fresh baby spinach
    • 4 slices center cut bacon
    • 1 tsp olive oil
    • 1/4 cup Italian seasoned bread crumbs
    • 2 tbsp shredded Parmesan cheese
    • Smart Balance cooking spray


    Directions:


    Preheat the oven to 400°F. Lightly
    spray a foil lined baking pan or baking dish with cooking spray.


    Remove stems from mushrooms and mince fine.




    Heat a medium sized skillet.
    Rinse spinach and add to the skillet;
    cook until it wilts, about 2

    minutes.
    Remove from the pan,
    squeeze excess liquid and chop fine. Set aside.





    Dry skillet,
    add bacon to the skillet and
    cook on low heat until bacon is cooked through.
    Setaside on a paper towel. Coarsely chop.




    Clean skillet and
    add olive oil to the pan.
    Add garlic and saute until golden, about 2 minutes.
    Add minced mushroom stems and saute until soft, about 2 minutes.
    Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan

    cheese.




    Season mushroom caps with salt.
    Fill mushrooms with spinach mixture, rounding tops off.
    Place on an oven safe dish and lightly
    spray the tops with oil.




    Bake 20 minutes or until golden.
    Eat warm .


    Makes about 11 medium sized mushrooms.


    You might also like:





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