Post # 1
I’ve been on WW for a few weeks now (down about 7lbs in a month) and I thought it would be helpful to those of you that have just started the PointsPlus program to see what WW recipes are great.
Senegalese Peanut Stew with Spinach and Sweet Potatoes
Course: soupsPointsPlus™ Value: 5Servings: 6Preparation Time: 23 minCooking Time: 48 minLevel of Difficulty: Easy
1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) garlic clove(s), minced (medium)
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped
- Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes
- Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth
- Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
- Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Notes: Keep the heat low as the soup simmers so the peanut butter doesn’t break
Post # 3
Baked Eggplant Parmigiana over Whole-Wheat Noodles
Course: main mealsPointsPlus™ Value: 11Servings: 6Preparation Time: 20 minCooking Time: 45 minLevel of Difficulty: Moderate
2 spray(s) olive oil cooking spray
1 cup(s) quick cooking rolled oats
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp table salt
1/3 cup(s) fat-free skim milk
1 1/2 medium eggplant(s), or 1 large, sliced crosswise into 1/2-inch-thick slices
2 Tbsp grated Parmesan cheese
12 oz uncooked whole-wheat spaghetti
28 oz canned diced tomatoes, with green pepper, celery and onion
16 oz canned tomato sauce
8 oz shredded part-skim mozzarella cheeses
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes.
- Meanwhile, cook spaghetti according to package directions. While spaghetti cooks, in a medium bowl, combine diced tomatoes and tomato sauce; reserve 2/3 cup of sauce mixture and set aside for eggplant. Drain pasta and transfer to a large bowl; toss with sauce and cover spaghetti to keep warm.
- Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.)
- Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cup of spaghetti and 2 to 3 baked eggplant slices per serving.
Post # 4
If you’re doing weight watchers from what I remember you are allotted a sensible dinner. I HIGHLY recommend using recipe’s from the Eatingwell website. http://www.eatingwell.com. The food is delicious and health concious and it won’t break the bank.
Good luck with your dieting, sounds like you are doing great!
Post # 5
I LOVE this website just because I like to try to eat healthy, but she gives the WW points for everything. http://www.skinnytaste.com/
Last night we had Chicken Adobo: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html and baked rice & peas: http://www.skinnytaste.com/2010/12/baked-rice-and-peas.html and it was soooo good!
Post # 6
@muckmoo1: Agree – Eating Well is great. I’m hoping people will post specific recipes they’ve had success with, since there are SO many recipes and many of them aren’t worth trying!
Post # 7
@Lillindy: That website is really fantastic! I’m excited to try a bunch of her recipes, especially that Broccoli Cheese & Potato soup!
Post # 8
I just joined weight watchers onine two nights ago! Haven’t had a chance to look at recipes yet, because I’ve been busy reading all the tips on the site. I’ve just been having soups and eggs/toast for dinner the last few nights. This weekend I plan to make some new recipes, though. My co-worker (who is also using Weight W.) swears by Hungry Girl (the website) for great recipes, too. I haven’t had a chance to look at those yet, either, but she said this woman *Hungry Girl* has weight watchers points for all the foods and great tips. She also is going to be on The Cooking Channel (new channel?) with a new show starting this Sunday.
My co-worker mentioned to me yesterday a great, sweet treat. Warm sliced apples for 40 seconds in the microwave, add a little cinnamon and fat-free whipped cream. Only one point for the whipped cream! Yummy! I can’t wait to try this one!
Post # 9
I like Hungry Girl for product info but not recipes EXCEPT for her kung pao chicken (I use tofu) recipe. It’s really good. In place of splenda, I use honey. It’s really good.
Post # 10
@Lillindy: I was also going to suggest that website! Last night I made the Asian Glazed Chicken with some rice and roasted veggies. It was awesome! I am going to make the cauliflower fritters tonight 🙂
Thanks for the great recipies everyone!
Post # 11
@Lillindy: LOVE skinny taste! My favorite recipe on the whole website is the Pollo Sabroso… might have to go make it for dinner now 🙂
Post # 12
I like the WW General Tso’s Chicken recipe, it’s actually quite good. Although it doesn’t call for enough corn startch and takes a long time to thicken so be careful not to cook the chicken in the sauce the entire time it’s thickening up or else you get rubber chicken.
I actually use a lot of simple recipes from allrecipes.com that are extremely flavorful, simple and super low fat.
Post # 13
This one is my favorite:
PointsPlus™ Value: 7
3 spray(s) cooking spray
1/2 cup(s) onion(s), Chopped
2 item(s) bell pepper(s), Chopped (3/4 cup) (medium)
1/4 cup(s) all-purpose flour
3/4 tsp ground coriander
1/4 tsp black pepper, Dash
1 cup(s) low-fat shredded cheddar cheese
1 cup(s) fat-free sour cream
2 breast(s) chicken, boiled and shredded
2 1/2 cup(s) fat-free, reduced-sodium chicken broth, Cooked and chopped
1/4 cup(s) salsa
6 medium flour tortilla(s), 6 inch
Preheat oven to 350
Sautee onion and bell pepper in a sauce pan w/ cooking spray.
Combine flour, corriander, and black pepper in a medium bowl, gradually add broth, whisking until well-blended.
Add to saucepan and bring to a boil. Cook for 3 min or until thick stirring frequently.
Remove from heat, stir in cheese and sour cream.
Combine 1 cup cheese mixture with chicken and salsa in a bowl.
Spread 1/2 cup chicken mixture down center of each tortilla, roll up. Place in a 13 X 9 inch baking dish coated w/ cooking spray. Pour remainign cheese mixture over tortillas. Bake at 350 for 20 min or until bubbly.
Post # 14
@KatNYC2011: ah yes you mentioned them in another thread! makes me wish FH eat chicken!!
Post # 15
- Wedding: June 2010 - New York Botanical Garden
Skinny Taste is my FAVORITE – everything is SO good!
I have one of the Weight Watchers cookbooks, and that helps, as well as a backlog of cooking light mags which have great recipes.
Post # 16
@jindc: You could probably do it with another meat or a meat substitute if you wanted. The chicken just takes on the flavor of the sauce and salsa.