Weight Watcher Recipes

Enjoy some great Weight Watcher Recipes with points plus included! Keep checking back daily for more great recipes.

Nectarine Galette

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I heard some good news this week people! My BLT Pasta Salad recipe is a top recipe this week on Ziplist. Pretty awesome. That, and one of my other recipes is going to be published in the news. How freaking awesome is that? I will keep you guys updated on that other one.

This is my first time making a galette and I can’t believe how EASY it was. Seriously easy, if you use a store bought pie crust. You can pick whatever fruit you like, I had nectarines in my fridge. I’ve been noticing a lot of a galettes online recently. This beautiful caramelized corn and heirloom galette and peach galette.  If you’re wondering what in the World a gallete is, it’s like a pie. Instead of putting a pie crust in a pie crust pan like you would usually do, you just lay this out on a baking sheet tray, put the fruit on the top, and fold the edges of the pie crust in. That doesn’t sound hard does it?  What I like about it is, you can pick it up and jut eat it with your hands.


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Nectarine Galette
  • 1 refrigerated rolled piecrust
  • 3 thinly sliced nectarines or peaches
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up
  1. Heat oven to 375° F with the rack in the lowest position.
  2. Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
Recipe adapted from Real Simple

Weight Watcher Points Plus: 5
Nutrition Information
Serving size: 8 Calories: 195 Fat: 10.3g Carbohydrates: 25g Fiber: 1.4g Protein: 1.4g

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Orange Balsamic Chicken Kabobs

Orange Balsamic Chicken Kabobs

Grilling season is almost done with. *Sigh   Although we grill here when it’s -25 degrees outside. How bout you? ;)

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I was browsing my pinterest boards and saw this recipe for orange basalmic glazed chicken, and then I thought it would be really fun to make chicken kabobs. It’s fun to put food on a stick. Food is better on a stick. Kabobs take no time to make on the grill. For chicken all it takes is 4 flips, with 2 two minutes per side. The chicken comes out really moist.  So, I used the glaze from that recipe, and made some kabobs. Kabobs is a fun word to say too. KAH BOBS. KAH BOBS on the BARBIE B Q. Ok, I sound like an idiot so I’ll stop now.

If you’re looking for ways to get rid of left over jam in your fridge this glaze is good for that. I want to try different jams like raspberry or apricot next time.


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Orange Balsamic Chicken Kabobs
  • ¾ cup orange marmalade or sugar free orange marmalade
  • ⅓ cup balsamic vinegar
  • 1 tablespoon honey
  • ⅛ tsp crushed red pepper
  • ½ tbs cornstarch
  • 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp extra virgin olive oil
  1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
  2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
  3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve
Recipe adapted from Sweet Treats and More

Weight Watcher's Points Plus: 5
Use sugar free jam and 1 tablespoon of honey
Nutrition Information
Serving size: 4 Calories: 188 Fat: 1g Carbohydrates: 23.82g Fiber: 9g Protein: 26.02g


Cinnamon Applesauce Pancakes

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We had breakfast for dinner last night. Cinnamon Applesauce Pancakes and Maple Sausage. Ben and I both really liked these pancakes. Ben liked them because they didn’t have any dairy in it. He’s lactose intolerant but will eventually every now and then enjoy some ice cream and  pizza. I liked these because the cinnamon and applesauce reminded me of Fall. Then I wanted to start baking last night. I was thinking of pumpkin bread, pumpkin pancakes, everything with pumpkin. That season can not get here sooner enough! Oh let’s not forget the apple picking too.

These pancakes are only 2 points plus per pancake. I made a little bigger pancakes and used half a cup which came out to 6. Use 1/4 of a cup when measuring.

Speaking of pumpkins, you should see mine growing in my garden. There’s tons of  pumpkins starting and they just keep growing and growing. By September I’m sure the plant will have taken over my garden. I’ll have to put out a sign in the front yard that says come and pick at the Johnson’s pumpkin patch and sell them for like $5.00 a piece.



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Cinnamon Applesauce Pancakes
  • 2 cups of sifted flour
  • 4 teaspoons of baking powder
  • 2 cups of water
  • 2 tablespoons of sugar
  • ½ teaspoon of iodized salt
  • ½ cup of cinnamon applesauce
  • ¼ teaspoon of vanilla extract
  1. Mix together all the dry ingredients thoroughly.
  2. Add remaining ingredients and beat until smooth.
  3. Pour a half cup batter on hot Teflon pan, or lightly oiled skillet.
  4. Turn the pancake when surface become bubbly. Cooking time per pancake is 3 to 5 minutes, depending on its thickness.
Weight Watcher Points Plus: 2 (per pancake)
Nutrition Information
Serving size: 12 Calories: 89 Fat: 0.2g Carbohydrates: 19.5g Fiber: 0.7g Protein: 2.2g


Mexican Macaroni Salad


Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin.  Add in whatever favorite Mexican toppings you like to this salad!


Mexican Macaroni Salad Ree Drummond


Did anyone follow the Next Food Network Star this season? I’m seriously ticked off about the winner this time. I never liked Lenny from the beginning, him and the Butcher Babe.  The first time I saw him, I thought, who is this annoying looking cowboy dude that they picked this time? Everybody else seems to love him though. My favorites were Emma and Lucca but Emma ended up getting eliminated and Luca had a really a good chance. REALLY GOOD chance. He was handsome and had that Italian accent.   I’d rather listen to him prounounce Italian food words than Giada. After they annouced the winner last night, I flicked off the tv screen, and then went outside to take pictures of the Super Moon.

Mexican Macaroni Salad Ree Drummond

The last pasta salad recipe I made which was a BLT Pasta Salad recipe did really well, so I’m hoping this one does just the same. People seem to really like pasta salads.  This recipe came from Ree Drummond,   One of my favorite Food Network Stars and food bloggers. I’ve tried many of her recipes and have never had any problems with them, most of them are super easy to make to like this one.   This Mexican Macaroni salad is packed with all your favorite Mexican ingredients: Black Beans, Tomatoes, Corn, Salsa, and Cumin. The pasta salad sauce has salsa in it which is my favorite part. Just look at how colorful this pasta salad looks!

Mexican Macaroni Salad Ree Drummond

Mexican Macaroni Salad
  • 1 pound elbow macaroni
  • Vegetable oil, for oiling grill
  • 2 ears corn
  • 1 can black beans, drained and rinsed
  • ½ cup finely chopped black olives
  • 6 Roma tomatoes, chopped
  • 3 green onions, thinly sliced
  • ½ red onion, finely diced
  • Dressing:
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and freshly ground black
  1. For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
  2. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
  3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
  4. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
  5. Serve chilled.
Points Plus: 7
Used Light Mayo, and Light Sour Cream to figure out nutrition

Add some chicken to make it a whole meal!
Nutrition Information
Serving size: 12 Calories: 268 Fat: 5.3g Carbohydrates: 45.7g Fiber: 5.9g Protein: 10.3g


Weight Watcher’s Blueberry Scones

Weight Watcher's Blueberry Scones

I was trying to think of ways I could get more people to come to my website this weekend. Then, I realized that there’s hardly any breakfast recipes on this site and in the morning I rarely get a lot of traffic. Most of my site traffic comes at night when everyone is home and that makes sense. What type of recipes do people search for in the mornings? Probably breakfast ones, so I”ll be adding more breakfast recipes on this site. Breakfast is my favorite meal of the day.  Also thought about trying different Ethnic recipes, chocolate covered crickets, and adding random curse words to my blog. Like these mother bleeping scones are the bleeping best. Not sure what my readers would think of that. :)

These scones are the bleeping best! The dough was a bit sticky to work with, but make sure you flour the surface and the top of the scones when you roll them out. I just kept on adding the milk in the food processor until the dough came together. Used some fresh blueberries. This is a good scone recipe considering the fact that it is a Weight Watcher Recipe. It calls for only 2 tablespoons of butter where as a normal scone recipe calls for about a stick of butter. Add in whatever fresh fruit you like!

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones
  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp table salt
  • 2 Tbsp regular butter, chilled and cut into small pieces
  • 1 cup low-fat buttermilk
  • 1 cup of fresh bllueberries
  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
  3. Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
  4. Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.
Points Plus: 3
Nutrition Information
Serving size: 12 Calories: 121 Fat: 2.3g Carbohydrates: 22.1g Fiber: 0.9g Protein: 2.9g


Chicken Tortilla Rollups

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I’ve been reading romance novels on my ipad lately. Don’t look at me that way, they were free.

I just love it how this one couple in my book met. Over bacon sandwiches with a can of coke. This girl stumbled into this guys apartment whom she thought was her friends apartment but it wasn’t. The number was upside down.  She ended up having lunch there with some strange man she’d never met before. The guy was cooking bacon on his stove top and just put the bacon between two pieces of buttered bread and served a can a coke with it. Now, that is my kind of romance novel. Bacon and coke.

Fajita rollups can be made ahead of time and taken out just before a party or before your ready to serve them.  The dipping part is fun, cause you can use whatever it is you like to dip these in. Ranch, Sour Cream, Salsa, Gaucamole. Heck, I’d chose every one of the dips for these. Just don’t double dip. To lighten them up, I used lighter cream cheese, and a low carb high fiber tortilla wrap.

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Chicken Tortilla Rollups
  • 8 ounces of cream cheese
  • 1 cup of cooked chicken breast, deboned and diced
  • ¼ pound cheese, shredded
  • 1 teaspoon of dried coriander
  • 2 tablespoons of fresh or canned jalapeno peppers, diced
  • 2 teaspoons of ground cumin
  • 3 pieces ground tortillas, (10-inch diameter and first class quality)
  • Vegetable oil, as needed
  • Salsa, as needed
  • Sour cream, as needed
  1. Mix together cream cheese, chicken, cheese, coriander, jalapeno peppers, and cumin.
  2. Divide mixture into 3 parts and spread each part evenly over each tortilla.
  3. Roll up tortilla tightly around chicken mixture.
  4. Wrap firmly in plastic wrap and refrigerate for at least 2 hours.
  5. Just before serving, cut each tortilla roll into ½ inch slices.
  6. Arrange tortilla slices on lightly-oiled baking sheet, brush with oil, and bake in oven preheated at 350 degrees, for 12 to 15 minutes or until lightly browned.
  7. Salsa and sour cream serve as dip sauce.
Points Plus: 8
Nutrition Information
Serving size: 8 Calories: 176 Fat: 12.2g Carbohydrates: 5.6g Fiber: 0.8g Protein: 11.2g

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Homemade Baked Tortilla Chips

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These homemade baked tortilla chips are made with corn tortillas and take only 8 to 10 minutes to bake in the oven!

Today, I decided that I’m going to see if I can stop buying clothes for a whole MONTH. My closet has got to the point where there’s no more room left for hangers on it anymore. (Must get bigger closet) Some of my friends already know this, but my favorite store in the whole wide world is White House Black Market. Some of you are probably thinking, but aren’t they expensive?! Not when you wait until they have 25% off clearance item sales. I never buy stuff full price there either. In fact, my whole entire closet is pretty much from that store. I love their clothes because they aren’t cheaply made like Forever21 (sorry for Forever21 fans) and you can turn something you wear on a casual day and make it into an evening night out. Let’s not forget their dresses either, omg. They have this instantly slimming line where the dresses make you look super thin and I just want to buy every single maxi dress at that store. Everyone always compliments too whenever I wear something from that store. I’d post some pics of me all dressed up in their clothes but I don’t really have much. So yah, I’m going to see if I can stop myself from buying clothes for that long. It will be hard, but I can do it! Ok, enough about clothes, if you want to follow my fashion board on pinterest click here.

I’ve been wanting to utilize my fridge  because I’ll buy something at the grocery store, and just forget about it the next week. Like for instance, a bag of lettuce. By the time I want to use it or remember it, the lettuce has gone bad. My plan for that is to already have a recipe planned out, or just find a recipe to use it up before it goes bad. It’s kind of fun to come up with recipe ideas by just looking in the fridge and seeing what you have. Right now there is flour tortillas, cheese slices, and hotdogs in my fridge and I was thinking it would be fun to make pigs in a blanket.

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These corn tortillas have been in my pantry forever. What could I make with these? I know, baked chips. At work, all day long, I had taco mac and cheese on my brain. This is what happened instead. Baked tortilla chips are so easy. You cut the corn tortilla chips into four triangles, lay them out on a baking sheet, and spray them with cooking spray. Sprinkle some salt on them if you wish and then bake them in the oven at 400 degrees for about 8 to 10 minutes. I like mine a little golden brown on the sides. Use them to make nachos. That is what I did. :)

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Homemade Baked Tortilla Chips
  • 12 corn tortillas
  • salt
  • Cooking Spray
  1. Preheat oven to 400 degrees.
  2. Cut the corn tortillas into 4 equal parts. Repeat for the remaining corn tortillas or just stack them all together and cut them into equal parts.
  3. Lay them out on a baking sheet so they aren't overlapping. Spray the chips with cooking spray and sprinkle with salt.
  4. Bake them in the oven for 400 degrees for about 8 to 10 minutes.
Weight Watcher Points Plus: 4
Divide chips equally among 4 people
Nutrition Information
Serving size: 4 Calories: 157 Fat: 2.1 Carbohydrates: 32.1 Fiber: 4.5 Protein: 4.1

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Shrimp Tacos with Mango Citrus Slaw

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This is a recipe inspired by a lot of recipes and combined into one. Bobby Flay wins for the longest recipe title ever: Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw.  If you want to see this title in action you can click here for the full recipe.   He made that on his show this weekend. I always end up wanting whatever he makes on his show, because everything looks SO GOOD. He is an iron chef after all.

What I ended up doing was making the red cabbage citrus slaw dressing and put that on top of bag of pre-shredded coleslaw with carrots at the grocery store. You HAVE to make this salad dressing and try that. I’m so lazy and I never feel like buying those big heads of cabbage for only 2 people. That would end up going to waste. I’ve never been a fan of coleslaw cause it was just a mayo based dressing on top of that. Not anymore with this dressing. Thai Peanut Dressing is also good on top of coleslaw.

I used the rub Bobby Flay made for his fish tacos and put that on some shrimp. Then, I toasted the flour tortillas in a skillet with a little oil and topped this off with some Sriracha mayo with lemon. Best tacos ever.

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Shrimp Tacos with Mango Citrus Slaw
  • For the Citrus Dressing:
  • ¼ cup of lemon juice
  • ¼ cup orange juice
  • 2 tablespoons clover honey
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • ½ cup canola oil
  • 1 bag of preshredded coleslaw with carrots
  • 1 mango diced
  • 1 avocado diced
  • For the Shrimp Rub:
  • 3 tablespoons ancho chile powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon light brown sugar
  • ½ teaspoon ground black pepper
  • 25 Jumbo Shrimp
  • Canola Oil or Cooking Spray
  • 8 Flour Tortillas
  1. Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Toss on coleslaw with chopped mango and avocado. You do not need all dressing, just to your liking.
  2. Brush the top of the shrimp with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the shrimp, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the shrimp over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the shrimp should be just firm when squeezed lightly on the sides. Remove the shrimp to a platter and let rest for a few minutes.
  3. Grill the flour tortillas on the until toasted.
  4. Assemble the tacos. Shrimp and then cabbage mango slaw on top. Use whatever kind of sauce you like on top.
Nutrition info figured out without Dressing.
7 PP per Taco
Nutrition Information
Serving size: 8 Calories: 269 Fat: 8.5 Carbohydrates: 42g Fiber: 5.2 Protein: 9


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