A Place to Share Weight Watchers Recipes!

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A Place to Share Weight Watchers Recipes!

Postby JenniferLynn » Mon Dec 17, 2007 8:19 am

Anyone who has ever done Weight Watchers ... even if you still aren't following the Weight Watchers plan or even trying to lose weight ...

Please post some of your yummiest recipes here!
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Postby esinople » Mon Dec 17, 2007 10:34 am

I will convert that tiramisu recipe on WW and then I will post it. It was so Yummy!

I am a little scared, that I might gain this weekend. It is so hard with all the Christmas parties and everything!

Jen~Thanks for starting this thread!
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Postby esinople » Fri Jan 04, 2008 4:51 pm

Servings: 4 (3 points per serving)
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.
from weightwatchers.com

My favorite chicken recipe. I usually make atleast once a week.
Last edited by esinople on Fri Jan 04, 2008 5:02 pm, edited 1 time in total.
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Postby esinople » Fri Jan 04, 2008 5:02 pm

Pork Pot Pie

12 oz Hormel Always Tender Fresh pork roast, or other brand
16 oz frozen mixed vegetables, carrots, green beans and corn
10 3/4 oz canned cream of mushroom soup
1/4 cup canned chicken broth
1/4 tsp dried thyme
2 roll reduced-fat crescent roll dough

Preheat oven to 375°F.

Cut pork roast into1-inch cubes. Place in a large stock pot and stir in frozen vegetables, mushroom soup and broth. Cook over medium heat, stirring frequently, until hot, about 4 minutes. (Note: If using a plain pork roast, add 1/4 teaspoon dried thyme with the vegetables.)

Spoon mixture into a deep 9-inch pie plate. Cut each crescent roll in half to form 2 triangles. Arrange triangles over pork mixture and bake for 5 minutes. Reduce oven temperature to 325°F and bake for 15 minutes more, or until rolls are a deep golden brown. Slice into 4 pieces and serve. Yields about 1 3/4 to 2 cups per serving
. from weightwatchers.com

This was really good. Could also do with Chicken or something else. Both DH and I enjoyed this alot.

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Postby esinople » Sun Jan 06, 2008 8:31 am

POINTS® value | 4
Servings | 12

Desserts | Yield:12 servings (serving size:about 2/3 cup)
calories:310; fat 9.1g; protein 7.8g
carb 44g


1 serving(s) cold water
14 oz Fat Free Sweetened Condensed Milk
1 1/4 oz fat-free sugar-free instant vanilla pudding & pie filling mix
8 oz Fat-Free Cream Cheese
8 oz fat-free whipped topping
1 cup hot water
1/2 fl oz kahlua
1 Tbsp instant espresso
24 small ladyfinger(s)
3 Tbsp unsweetened cocoa


1.Combine 1 cup cold water, fat free sweetened condensed milk and 1 package sugar free vanilla instant pudding mix.Cover surface with plastic wrap; chill 30 minutes or until firm.
2.Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.
3. Combine hot water, 1/2 cup Kahlua, and espresso. Split ladyfinger in half lengthwise. Arrange 16 ladfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlua mixtur. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablesppoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.

I converted it to ww points and it came out to 4 points per serving. It is so yummy and it looks great.

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Postby Mandy444 » Mon Jan 14, 2008 2:54 pm

OO I love these! I just joined Weight Watchers. I am still trying to get used to it though. Has anyone had any good outcomes with it? I am about 185 lbs (don't look it though, I tell people and they are like I would of guessed 155-165. I say having big boobs and knowing how to hide it with the right cloths really helps ;) ) I am looking to get down to 120. At the moment I put a brake on TTC (not preventing though). Any insights and tips about Weight Watchers would be great :). Thanks so much!
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Postby Dee1969 » Mon Feb 04, 2008 12:10 pm

Weight Watchers is awesome! I just started back up.

- Boca Burgers- 1 to 2 points depending on what type
-morningstar spicy bean burger- 3 points
- bun from
village hearth buns and or light bread- 1 point
-diet coke and devil's food cake (mix together, put in pan bake) - 2 or 3 points depending on size
Cool whip free- 0 points
Peanut butter bliss bars from ww- 1 point - yummy!!

These are some of the few things I like to eat on this diet and of course some of the frozen meals. Then there is Lean cuisine which has points on the side of the package.
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Postby esinople » Mon Feb 04, 2008 4:55 pm

I think Healthy Choice does now too.
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Postby Dee1969 » Mon Feb 04, 2008 5:10 pm


I just had the MOST delicious WW sundae EVER!!!! 2 points too!!!

Giant Chocolate Fudge Sundae Cup!!! OMG ITS SOOOO GOOD!!!
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Postby hcg_obsessed » Sun Apr 06, 2008 7:09 pm

I found this crab dip recipe on the foodnetwork online (it's from Paula Deen). I made it a couple months ago for a party and everyone LOVED it. Since I'm now on WW, I made it over the weekend with FF mayonnaise, and it was just as tasty (and CORE)!

1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper

Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

Make your own pita chips in the oven with ww pitas, and it is a very low points appeitzer!
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Postby hcg_obsessed » Sun Apr 06, 2008 7:10 pm

Cool Whip Cookies
1 egg
16 oz cool whip
1 yellow cake mix (or any flavor)
powdered sugar

Mix first three ingredients together

Roll teaspoon size balls into powdered sugar and bake on cookie sheet @ 375° for 10 minutes.

Chocolate Eclair Cake

1 box reduced fat graham crackers
2 sm boxes sf/ff instant vanilla pudding
4 1/2 cups skim milk
2 8 oz cont. cool-whip free
1 sm box sf/ff instant chocolate pudding

Mix vanilla pudding with 3 cups milk, then blend with 1 container cool-whip. In a 9x13 pan, place a layer of graham crackers on the bottom, then layer 1/2 the vanilla pudding on top. Add another layer of crackers, then the rest of the pudding. Add last layer of graham crackers. Mix choc. pudding with 1 1/2 c. milk, blend in cool-whip. Spread that on the top. Refrigerate. (must be made day ahead)


Betty Crocker Super Moist Yellow Cake Mix
3 Egg Whites
1/3 cup Unsweetened Apple Sauce
1 sm can Mandarin Oranges in Juice

8 oz Cool Whip Lite
1 pkg Sugar Free Instant Pudding Mix (dry)
1 sm can Crushed Pineapple in own Juice

Preheat oven 350. Spray an 13 x 9 pan with cooking spray. Mix the cake mix, egg whites, apple sauce, and the oranges with their juice. Pour into the prepared pan. Bake 25-30 minutes until a toothpick comes out clean. Cool the cake completely.

For the frosting, gently fold together the Cool Whip, the pudding mix and the pineapple with its juice. Frost the cake. The frosted cake should be stored in the refrigerator.

18 servings, 3 POINTS each

Chocolate Mousse-Cream Cones
(1 cone: 83 calories, 0.5g fat, 150mg sodium, 19g carbs, 0.25 fiber, 2g sugars, 0.5g protein = 2 Points)

Warning: You may never crave ice cream again...

2 Keebler Ice Cream Cups
1 JELL-O Sugar Free Pudding Snack, Vanilla (or any flavor!)
2 tbsp. HERSHEY’S Syrup, Sugar Free; refrigerated
1/2 cup Cool Whip Free

Begin by pouring 1 tbsp. of chocolate syrup into each cone. Swirl around until inside of cone is well coated; place in freezer immediately. In a small dish, combine Cool Whip and pudding; stir until blended. Place dish in freezer for 45 minutes to 1 hour. Remove cones and mousse mixture. Spoon mousse evenly into and on top of cones. Optional: Top each cone with a drizzle of the sugar-free syrup! Serves 2.
1 pt each. Here is the exact ingredients:
3 cups ALL Bran cereal
2.5 cups water
Let soak 5 minutes.
Add 1.5 teaspoons of Baking powder
1 box of low fat brownie mix
Mix ingredients and bake in cupcake tins at 350 for 20-25 minutes, makes 24
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Postby hcg_obsessed » Sun Apr 06, 2008 7:11 pm

Bacon Cheeseburger Roll-Up
Prep Time: 25 min
Total Time: 50 min
Makes: 6 servings, one slice each

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

**I am using lean ground beef, Hormel pre-packaged 50%less-fat chopped bacon (on the salad dressing aisle), and 2% Velvett
Crockpot Apple Pie
8 Tart Apples peeled and sliced
1 1/4 t ground cinnamon
1/4 t allspice
1/4 t nutmeg
3/4 cup milk
2 T butter soften
3/4 c sugar
2 eggs
1 t vanilla
1/2c RF Bisquick
1c RF Bisquick
1/3 c brown sugar
3 T cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.
Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6-7 hours or until apples are soft.
Individual Blueberry Cobblers

Serving Size : 2

1 1/2 cups fresh blueberries
2 tablespoon sugar
1/2 teaspoon sugar
1 teaspoon fresh ginger -- peeled and minced
1 teaspoon lemon zest -- grated
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
1/2 cup RF Bisquick Baking Mix
3 tablespoons skim milk

Preheat the oven to 400 F. Spray 2 (6-oz) custard cups with non-stick spray.

Combine the blueberries, 2 tablespoons of the sugar, lemon juice, and cinnamon in a medium bowl. Spoon equal amounts of the blueberry mixture into the custard cups.

Combine the baking mix and milk in a small bowl. Spoon the batter over the blueberry mixture and sprinkle with the remaining 1/2 teaspoon sugar. Place the custard cups on a small baking sheet.

Bake the cobblers until the topping is golden and the filling is bubbling, about 20 minutes. Serve warm or at room temperature.

Source: WW Boards

Per Serving (excluding unknown items): 229 Calories; 3g Fat (10.0% calories from fat); 4g Protein; 51g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 394mg Sodium.

Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates
Caramel Apple Cake

1 1/2 Cups Reduced Fat Bisquick
1/2 Cup Splenda Granular
1/2 Cup Skim Milk
1 teaspoon Vanilla
2 1/2 Cups peeled and diced Apples
1 Tablespoon Lemon Juice
2/3 Cup Brown Sugar
3/4 teaspoon Cinnamon
1/3 Ounce Finely Chopped Pecans
1 Cup Boiling Water

Preheat oven to 350 degrees. Combine the Bisquick, Splenda, milk and vanilla. Spray a 9x9 inch pan with non-stick cooking spray, and place the dough mixture into the pan. Spray your hand with non-stick cooking spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for about 5 minutes, loosen the sides, and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream for additional points.

Serves: 8
Per Serving: 181 Calories; 2g Fat (11.9% calories from fat); 2g Protein; 38g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 298mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)
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Postby hcg_obsessed » Sun Apr 06, 2008 7:12 pm

Crockpot Cheesy Chicken Spaghetti
Serves 12 (6 pts.)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste

Spray slow cooker with non-stick cooking spray.

Combine all ingredients in slow cooker and stir to mix well.

Cook on LOW for 2-3 hours. Stir again just before serving.

Nutrition Information:
286 cal., 5.7 g. fat, 2.7 g. fiber 12 oz Franks Red Sauce
16 oz FF ranch
16 oz FF cream cheese
6 boneless/skinless chicken breasts, boiled and shredded
8 oz cheddar/jack cheese, grated
1/2 cup celery, diced
1/2 cup green onions, diced

Put cream cheese and ranch into crock pot on low. When it's soft and starting to mix, add Franks. When that has combined, add chicken. Top with cheese, celery, and green onions. Stir it up when everything's melted. Serve directly from crock pot. Use as dip with sturdy chips or crackers, or serve on tortillas or rice.

Pot Roast (9 points per serving-makes about 6 3.5oz servings)

* 10 3/4 oz Campbell's Healthy Request Cream of Mushroom Soup
* 1 Tbsp bay leaf
* 1/2 tsp garlic powder
* 1/2 tsp black pepper
* 1 tsp table salt
* 4 cube beef broth cube(s)
* 2 clove garlic clove(s)
* 1 cup mushroom(s)
* 1 medium onion(s)
* 1/2 cup Sutter Home Chardonnay
* 2 1/2 pound cooked trimmed beef round steak or roast


Sprinkle roast on all sides with seasonings. Using a skillet over high heat sear roast until brown in cooking spray. Place roast in a slow cooker and layer onioins and bay leaves, crushed buoillion cubes, garlic and cream of mushroom soup. Add the chardonney and cover with enough water to cover all of the ingredients. Cook on low setting for 8 hours.
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Postby hcg_obsessed » Sun Apr 06, 2008 7:12 pm

ala pope: In a saucepan I put:
1 cup of fat free half and half
1 TBSP parm cheese
1/4 cup icbinb spray
8 Laughing Cow lite wedges

I just whisked it until it was all melted. I added a touch of cornstarch to make it thicker. I put it in the recipe builder and for 6 servings it is 2 pts each. It is enough for a pound of pasta and I added scallops and broccoli also - YUM!!! I am going to stick to this recipe as opposed to Delia's b/c it just came out so fecking good!
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Postby Dee1969 » Sun Apr 06, 2008 7:49 pm

Aimee- Welcome to the group. I think I might just print off these recipes before I go to bed. YUM!! :D
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