Weight Watcher Recipes

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

Honey Roasted Peaches

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This shot took two different tries. The first time I tried to photograph these peaches, I tried using whipped cream on top of the peaches and that just ended up melting all over the peaches. Not a pretty picture. This would not look very appealing in front of a Chopped judge either.

 

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I thought of what else I could use that would hold it’s shape better and I knew I had some cream cheese in the fridge.  The second time I had to take this shot pretty fast before the cream cheese melted. This worked way better.   The cream cheese just has a little bit of vanilla flavoring in it, and that is pretty much it.

Roasted Peaches only have around 100 calories per serving, so they’re a healthy dessert. Not to mention fancy looking too. You’d really impress your dinner guests with these Honey Roasted Peaches the next time you have friends over for dinner.  This almost reminds me of a peach crisp or cobbler but with out all the fuss of making that streusel topping for the fruit. Super easy to make. This only requires 4 ingredients and takes less than 5 minutes to throw together. All you have to do is sit and wait for the peaches to get done cooking in the oven.

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Recipe adapted from Alina Loves

Honey Roasted Peaches
 
Ingredients
  • 2 peaches
  • 4 teaspoons of butter
  • honey
  • ¼ cup of cream cheese
  • flaked almonds
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice the 2 peaches in and remove the pit. Place the peaches on a baking Sheet. On each peach, place 1 teaspoon of butter and drizzle each peach with some honey.
  3. Bake for 15 - 20 minutes.
  4. When the peaches come out, decorate them them with about a tablespoon of cream cheese and the almonds. Enjoy!
Notes
I used 1 peach to figure out the Nutrition Info. Does not include cream cheese or nuts on top.

Points Plus per 1 peach: 3
Nutrition Information
Serving size: 2 Calories: 102 Fat: 5.88g Carbohydrates: 13.33g Fiber: 0.8g Protein: 0.54g

 

Chicken Fruit Salad with Poppy Seed Dressing

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I was at the lake cabin this weekend and found this wonderful Poppy Seed dressing in one of the fridges called Brianna’s Homestyle Poppyseed Dressing. WOWSAS! Is this salad dressing ever good.  Had it on some chicken, fresh spinach, and strawberries. I was so excited about this dressing, I had to add it to my grocery list and got it at the grocery store . All Natural Ingredients like the bottle says. Just vinegar, olive oil, poppy seeds, etc. No added extra junk like fillers. That is pretty awesome. Sure you can go ahead and make your own poppy seed dressing, but why, when you have this delicious dressing already made for you? If you plan on taking a drug test soon, do not eat this dressing by the way.

This salad dressing on fruit is to die for or on top of any kind of salad is great. I cut up some strawberries, peaches, and blueberries and topped it with some fresh parsley and I was in heaven eating this. I kind of debated on what to call this post since there were two different salads.  You decide which one to make or make both.

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This is the chicken salad I made. Just rotisserie chicken, blueberries, strawberries, peaches, spinach, and chopped almonds. YUM!

 

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Chicken Fruit Salad with Poppy Seed Dressing
 
Author:
Ingredients
  • 1 cup of fresh spinach leaves
  • 5 strawberries, sliced
  • ½ cup of shredded chicken
  • ¼ cup of blueberries
  • 1 peach, sliced
  • 2 tablespoons of sliced almonds
  • 1 bottle of Brianna's Home Style Poppy Seed Dressing
Instructions
  1. Prepare fruits and vegetables. Slice the strawberries and peaches. Chop the almonds. Layer some spinach on the bottom of the plate and top with all the rest of the ingredients. Enjoy this flavorful salad!
Notes
For the fruit salad with 1 peach, 1 cup of sliced strawberries, and ½ cup of blueberries the points plus comes to 3.

Not really sure if fruit still counts as 0 on the new program?
Nutrition Information
Serving size: 2 Fat: 7.7g Carbohydrates: 38.2 Fiber: 7.5 Protein: 2.9

 

Skinny Buffalo Chicken Dip

Skinny Buffalo Chicken Dip

Make sure you have the recipe with you if you ever bring this dip to a party, because people will be asking for it left and right. I’ve brought this to a pot luck at work and I had many people asking for the recipe. Although that dip was made in the slow cooker and it wasn’t a skinny version. This dip is for people watching their waste line or maybe just trying to eat a little healthier.

I had a lot of shredded rotisserie chicken leftover from the day before. I just love buying those chickens. They’re so flavorful and juicy. You can keep the chicken in the fridge and use it on top of pretty much everything. Yesterday I was making a strawberry and spinach salad with chicken on top and poppy seed dressing. Today I really wanted buffalo chicken dip and had everything but the buffalo wing sauce. Use light sour cream, cream cheese, and cheese for this to make it lighter. Or opt the other way out and go on the full fat versions of every ingredient in this. Dip with pretzels, corn chips, carrots, or celery. I’ve even used the leftovers for this dip to make a casserole with it. I don’t like blue cheese at all, so I jut used low fat mozzarella cheese.

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Recipe adapted from http://stepable.com/

Skinny Buffalo Chicken Dip
 
Ingredients
  • ½ block (4 ounces) ⅓ less fat cream cheese
  • ¾ cup plain Greek Yogurt
  • ½ cup hot sauce
  • ¼ cup light blue cheese crumbles
  • 1 cup shredded part-skim mozzarella cheese
  • 2 cups cooked shredded chicken
Instructions
  1. Place all the ingredients in a medium saucepan, over medium heat. Stir constantly until thoroughly heated and cheese is melted. About 15-20 minutes.
  2. Serve warm with tortilla chips and fresh veggies. Enjoy!
Notes
Weight Watcher Points Plus: 3 per serving
Nutrition Information
Serving size: 9 Calories: 107 Fat: 3.9g Carbohydrates: 5.3g Fiber: 0.0 Protein: 11.2

 

Watermelon Poke Cake

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The 4th of July weekend is almost over with. Thankfully, I took Monday off so I could have a 4 day weekend.  It’s the only way to recover from these 20 mosquito bites I got. Yep, you heard me, 20. Cortizone cream doesn’t really work to get rid of mosquitos. Calamine lotion does however. It’s in this pink bottle and even the lotion is pink. I itch all over but it was worth it. There were so many fireworks being shot off in every direction of the lake. Wish I had a panoramic pic to show you guys but these will have to do.

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I also got some shots of lilly pads.

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It was overall a fun weekend and summer is 1/2 ways over with. Hard to believe.

Watermelon poke cake was my attempt at making a cake taste like watermelon. If you have never made a poke cake before it’s pretty fun. You poke holes all over the cake and pretty much fill it with whatever you want. I chose watermelon, because I’ve been obsessed with the fruit lately. The jolly rancher watermelon flavor instant jello will give this cake it’s watermelon flavor. I was thinking of how I could make this cake look more like a real watermelon. Thought about putting some chocolate chips in for the black seeds but decided against that. Usually, I just buy seedless watermelon anyway. Chocolate chips and watermelon just sound weird together don’t they? For the green shell, I j used some green food coloring in the cool whip. If you love watermelon this cake won’t disappoint!

To make this cake lighter, use a can of diet soda in place of the ingredients it calls for on the box and use sugar free instant jello.

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Watermelon Poke Cake
 
Ingredients
  • 1 (18¼ ounce) box cake mix (any flavor, yellow and white is best)
  • 1 (1/3 ounce) box Watermelon jello (any flavor, strawberry is always good)
  • 1 (12 ounce) can diet soda (diet cream soda is great for this)
  • 3 tablespoons unsweetened applesauce
  • 8 ounces fat-free whipped topping (typically half of the container)
Instructions
  1. Mix cake mix with diet soda and applesauce, mix until well blended.
  2. Pour batter into desired pan (I use 13x9).
  3. Bake at 350 for 20-30 minutes until done.
  4. Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
  5. Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
  6. Pour jello over cake evenly.
  7. Place cake in refrigerator for 1-2 hours until cooled.
  8. Frost with cool-whip and enjoy!
Notes
Weight Watcher Points Plus: 4 points
Nutrition Information
Serving size: 8 Calories: 161.8 Fat: 4.7 g Carbohydrates: 27.0 Fiber: 0.3 g Protein: 2.8 g

It’s fun to see the different colors in this cake.

 

 

Weight Watcher’s BLT Pasta Salad

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This fun Weight Watcher’s BLT Pasta Salad is the perfect side to bring to your next 4th of July gathering.  A lighter version of a pasta salad with a spin on the classic BLT sandwich.

For the 4th of July the husband and I are packing it up and going to the lake. Just like all North Dakotan’s and Minnesotan’s do around this time of year. You’ll get eaten alive by mosquitos and stay awake all night listening to never ending fireworks being shot off. We did not go out and buy any fireworks at all, hopefully there’ll be some people shooting some off around the different parts of the lake. I’m definitely bringing my camera and trying to get pictures of that. Hopefully a star trail picture too. I love night time photography.

I’m bringing this pasta salad recipe I found on pinterest and let me tell you something about pinterest. If you see a recipe that keeps on getting repinned and repinned  over and over again it’s usually a good recipe. This one did not disappoint either. I mean c’mon it’s a BLT pasta salad in a sauce with light mayo, vinegar and mustard and it’s topped with BACON. You can still eat bacon and be Healthy at the same time.

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Weight Watcher's BLT Pasta Salad
 
Ingredients
  • 3⅔ cup large macaroni shells pasta, cooked
  • 4 cup tomatoes, diced
  • 4 slice bacon, cooked and crumbled
  • 3 cup lettuce, thinly sliced
  • 1 tsp sugar
  • 2 tsp cider vinegar
  • ½ cup fat free mayonnaise
  • ⅓ cup light sour cream
  • 1 tbsp dijon mustard
  • 1 salt
  • 1 pepper
Instructions
  1. In a large bowl, mix pasta, bacon, tomatoes, and lettuce.
  2. In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste.
Notes
Weight Watchers Points: 3 points per 1 cup
Nutrition Information
Serving size: 6 Calories: 86.0 Fat: 4.7g Carbohydrates: 9.6 g Fiber: 2.1 g Protein: 2.5 g

 

Baked Chicken Parmesan

Baked Chicken Parmesan

Baked Chicken Parmesan is a lighter version of the classic. I skip out on the noodles to avoid all those extra carbs and not use a ton of marinara sauce on top. Instead of frying the chicken you bake it in the oven.  Have a side of steamed broccoli or green beans as a side.

I am a fan of any type of  breaded chicken for dinner now. Now that I know how to get the bread crumbs to stick. I’ve tried other recipes before and the bread crumbs just wouldn’t stick to the chicken. It also helps to use a cooling rack on top of your pan while the chicken cooks in the oven to help both of the sides of chicken to turn brown. Also bake at a high temp like around 400 to 450 degrees to help the breadcrumbs turn brown.

Baked Chicken Parmesan

Baked Chicken Parmesan
 
Ingredients
  • 2 boneless skinless chicken breasts, split in half
  • ¾ cup of panko bread
  • 2 eggs
  • 2 to 3 tablespoons of freshly grated parmesan cheese
  • 1 teaspoon of Italian Seasoning
  • 4 tablespoons of Marinara Sauce (store bought)
  • Basil for garnish
  • 4 Fresh Mozzarella Slices
Instructions
  1. Preheat Oven to 450.
  2. Split each chicken breast in half. In a bowl combine the bread crumbs, Italian seasoning, and parmesan cheese.
  3. Dip the chicken into the eggs and then into the bread crumb mixture and lay on a sheet pan with a cooling rack.
  4. Repeat this process 4 times.
  5. Spray the chicken with cooking spray, and cook the chicken at 450 for 20 minutes. Spoon 1 tablespoon of marinara sauce on each piece of chicken and some cheese and place the chicken back into the pan until the cheese is melted. Garnish with freshly chopped basil.
Notes
Weight Watcher Points: 5
Points Calculated without cheese
Nutrition Information
Serving size: 4 Calories: 218 Fat: 8.31g Carbohydrates: 7.07g Fiber: 0.6g Protein: 27.3g

 

Weight Watchers Key Lime Pie

Weight Watchers Key Lime Pie

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Weight Watcher’s Key Lime Pie is a light, frozen dessert best served in the Summer at a Barbeque when it’s 90 degrees outside. There is no baking required either. I love simple pie recipes like this. It takes less than 10 minutes to make especially if you buy one of those pre-made graham cracker crusts at the store. I was so happy to find the lower fat graham cracker pie crust.You could do so many different flavor combinations with this pie. Just think of all the light yogurt’s that Yo-Plait makes and all the different Jell0′s there are at the store. Strawberry would be good with this. Oh there is so many different ways this pie could be made and I can’t wait to experiment with some of the different ways!

We now have a Home Goods where I live and I just scored me some new dish towels and 2 new plates. With all the plates, dishes, and napkins I buy for this blog, I need to start finding baskets and organizing all my stuff better. This new plate below I just picked up today. I just love the blue dots around the edge of the plate.

Weight Watchers Key Lime Pie

Weight Watchers Key Lime Pie

Recipe adapted from Food.com

 

Weight Watcher's Key Lime Pie
 
Ingredients
  • 1 reduced fat graham cracker crust
  • 1 (1/16 ounce) package sugar-free lime gelatin
  • ¼ cup boiling water
  • 1 (8 ounce) container fat-free whipped topping
  • 2 (6 ounce) key lime pie yogurt
Instructions
  1. In a large bowl, dissolve gelatin in boiling water.
  2. Stir in yogurt with wire whisk.
  3. Fold in whipped topping with wooden spoon.
  4. Spread in crust.
  5. Refrigerate for at least 2 hours.
Notes
2 PP per serving
Nutrition Information
Serving size: 8 Calories: 73.8 Fat: 6.3 g Carbohydrates: 3.6 g Fiber: 0.0 Protein: 0.9 g

 

Mexican Stuffed Shells

Mexican Stuffed Shells

Just look at all that cheesy taco-y goodness in a jumbo pasta shell!. Mexican stuffed shells are going to be your favorite dish to make for Taco night!

I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. A frozen key lime pie, banana bread muffins, and this dish for Mexican stuffed shells. I am home alone this weekend and decided to make these Mexican stuffed shells since there was cheese on top and cream cheese in the middle. Boy let me tell you something, these Mexican Shells did not disappoint. I used lean ground beef and low fat cream cheese to keep these a tad on the lighter side. For garnish  used some tomatoes and parsley. One of the best pasta dishes I’ve made in a long time. Will definitely make this dish again.

 

Mexican Stuffed Shells

Mexican Stuffed Shells

Recipe adapted from Like Mother Like Daughter

5.0 from 1 reviews
Mexican Stuffed Shells
 
Ingredients
  • 1 pound ground beef
  • ½ cup yellow onion, diced
  • 2 TBS taco seasoning
  • 4 oz cream cheese
  • about 8 oz jumbo pasta shells (some may break - I used 20 shells total but cooked 25)
  • 10 oz enchilada sauce
  • 1 cup salsa
  • 1¼ cup cheddar cheese
  • ½ cup mozzarella cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
  3. Preheat your oven to 350 degrees.
  4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
  5. Drain the excess grease from the pan.
  6. Add in taco seasoning and stir to mix.
  7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
  8. Combine your enchilada sauce and salsa in a small bowl.
  9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
  10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
  11. Repeat until all shells or meat mixture is gone.
  12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
  13. Wrap pan in aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and top with cheeses.
  16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Notes
8 PP per serving (3 shells for serving)
Nutrition Information
Serving size: 6 Calories: 323 Fat: 11.21g Carbohydrates: 32.27g Fiber: 2.4g Protein: 23.36g