Anyone here got any good WeightWatchers Recipes?!
Answers: Please share!
Grilled Portobello Burger with Basil Mayo recipe
1/4 cup basil, fresh, chopped
3 tablespoons reduced-calorie mayonnaise
1 teaspoon apple cider vinegar
1 pound portobello mushrooms caps (about 4 mushrooms)
4 serving olive oil cooking spray, or enough to coat mushrooms
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
4 medium mixed-grain hamburger rolls
4 pieces jarred roasted red peppers (water-packed), drained
4 slice red onion
4 pieces lettuce
Heat grill. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
Grill mushrooms over medium-hot coals, until just soft to the touch, about 6 minutes per side.
To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.
Servings: 4
Points Value: 4
Upside-Down Pizza Bake recipe
10 ounces ground turkey
1/2 cup onion
1/2 cup flour, divided
1 cup tomato sauce
1/4 cup green bell pepper, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
3 ounces nonfat mozzarella cheese, shredded
1 egg
1/2 cup 1% low-fat milk
1/2 teaspoon salt
1 tablespoon parmesan cheese
In skillet, saute onions in water. Add turkey and cook until tender. Sprinkle meat with 1 tablespoon flour and sir and cook one minute. Add tomato sauce, bell pepper and seasonings and bring to boil. Reduce heat and cook 1 minute.
Spray loaf pan with Pam and add turkey mixture. Sprinkle with mozzarella cheese.
In a small bowl beat egg, remaining 1/2 cup flour, milk and salt. Pour batter over turkey. Sprinkle with parmesan cheese and bake 25 minutes.
Yields 4 servings.
WW points: 5
Per serving: 257 Calories (kcal); 8g Total Fat; (28% calories from fat); 25g Protein; 21g Carbohydrate; 109mg Cholesterol; 924mg Sodium
Food Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Pepperoni Pizza Pouches recipe
Makes 4 servings.
1 (10 ounce) tube refrigerated pizza dough
4 tablespoons fat-free pasta sauce
4 tablespoons shredded part-skim mozzarella cheese
8 slices pepperoni
Heat oven to 425 degrees F; spray a nonstick baking sheet with nonstick cooking spray.
On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place the dough on the baking sheet. Spread the dough with the pasta sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gently to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce. Bake until the cheese melts and the crust is golden brown, 10-15 minutes.
Serving size: 1 square
Points: 6
Go to www.weightwatchers.com click recipes and voila!
There's all kinds on there and also their community msg board has a recipe area that other members post boat loads of tasty recipes on.
Here's a yummy fall favorite--
Cinnamon Sugared Pumpkin Pecan Muffins
1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat free (skim) milk or fat free buttermilk
1 cup all purpose baking flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 pkg. (2 ounces) pecan chips
Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda, and salt in a large bowl; Mix well.
Whisk pumpkin, egg and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temp.
Leave these muffins out and these are a generous sized when they rise up.
Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
Makes 12 muffins
NUTRITIONAL INFO: (per 1 muffin)
Dietary Exchange: 1 1/2 starch, 1 fat
calories: 141
from fat: 25%
Total fat: 4 g
Sat fat: <1 g
Protein: 4 g
Carbohydrates: 24 g
cholesterol: 18 mg
sodium: 335 mg
fiber: 3 g
3 points per muffin, using the given calories/fat/fiber information.
Hope that helps... :)