(Closed) WW Potluck Suggestions?

posted 8 years ago in Fitness
Post # 3
376 posts
Helper bee
  • Wedding: October 2010

Hungry Chick just sent out a recipe for healthy chicken satays – they could be reheated in the microwave. Yum. 

Chicken Skewers
12 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
1/8 tsp. curry powder
1/8 tsp. salt
2 dashes black pepper

1/3 cup plain light soymilk
2 tbsp. reduced-fat peanut butter, room temperature
1 1/2 tbsp. lite/low-sodium soy sauce
1 tsp. granulated sugar 
1/4 tsp. crushed garlic
1/4 tsp. dried minced onion
1/8 tsp. cayenne pepper 
1/4 cup plain fat-free yogurt 

Preheat oven to 375 degrees. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)

Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 – 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)

Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until hot and well mixed, about 5 minutes.

Remove sauce from heat and let cool slightly. Add yogurt and stir until smooth and blended. Serve sauce with chicken skewers, spoon it on, and EAT!

MAKES 6 SERVINGS – TWO POINTS/2 satay sticks

Post # 4
9029 posts
Buzzing Beekeeper
  • Wedding: June 2011

how about a pasta salad or chicken salad, you would be suprised that there are others that would want to eat something low calorie too

Post # 5
1871 posts
Buzzing bee
  • Wedding: February 2011

WW has a recipe via their website for spinach-artichoke dip that’s really good. I think it’s 1-2pts per 1/4 c. serving–whatever it is, it’s generous.

And this is a recipe for REAL brownies that, without the frosting (which you don’t need at all!) came out to 3 pts/brownie (16–small portions) when I put them through the little recipe builder doohicky. They’re great (I like ’em fudgier, so hand-mix them if you’re the same; use a beater if you like them cakier). Not too shabby:


Post # 6
4385 posts
Honey bee
  • Wedding: May 2011

How about turkey chili in the crock pot?

Post # 7
200 posts
Helper bee
  • Wedding: August 2011

Cowboy Caviar! Its great with tortilla chips or on its own. And I do one can of black-eyed peas and one of black beans and through is a packet of Italian dressing seasoning. So good!

2 ( 15-oz.) cans black-eyed peas, drained and rinsed
1/4 cup roughly chopped cilantro
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 serrano or jalapeno chile, stemmed, seeded and finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/4 chopped red onion
Kosher salt and freshly ground black pepper to taste

1) Combine beans, cilantro, olive oil, vinegar, garlic, chiles, bell pepper and onion in a large bowl. Toss well.
2) Refrigerate for several hours or overnight. Adjust salt and pepper to taste. Yield: 6 servings.

Post # 8
108 posts
Blushing bee
  • Wedding: October 2011

I love Gina’s WW Recipes… Serious Yum! Here are some ideas:

Lighter Buffalo Chicken Dip
Gina’s Weight Watcher Recipes
Servings: 9 • Serving Size: 1/2 cup • Calories: 107.9 Points: 3 ww points
Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g

  • 4 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream
  • 1/2 cup Franks hot sauce (or whatever hot sauce you like)
  • 1/2 cup crumbled blue cheese
  • 1 tsp white wine vinegar
  • 2 cups (2 breasts) cooked shredded chicken

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.

You can serve with light chips or pita chips that you can toast the night before (just take light pitas, spray with olive oil and sprinkle kosher salt.  Cut the circle into 8 wedges and put in the oven on like 400* until they look crispy).

You could also do these Carnitas with light wraps and light toppings!

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 4 oz (1/2 cup) Points: 4 pts
Calories: 176 • Fat: 7.7g Protein: 25.8 g Carb: 1.3 g Fiber: 0.1 g

  • 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
  • 6 cloves garlic, cut into sliver
  • cumin
  • adobo
  • garlic powder
  • 3/4 cup 99% fat free chicken broth
  • 2-3 chipotle peppers in adobo sauce (to taste)
  • 2 bay leaves

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina’s Weight Watcher Recipes


Post # 9
4824 posts
Honey bee

How about a chicken salad made with 0% greek yogurt, curry powder and 1/2’d grapes?

And bake wontons in a muffin tin to make cups for people to eat the salad in


Toothpick skewers with a cherry tomato, shrimp (or mozz cheese ball), basil leaf and sprinkled with sea salt and fresh black pepper.  drizzle a touch of olive oil too.

Post # 10
108 posts
Blushing bee
  • Wedding: October 2011

Oh – & I forgot about this one — which you could totally do in the crockpot.  You can serve with just forks or with light rolls (our local ShopRite brand hot rolls are 1 pt each)… it could either be by itself or as a sandwich!

Skinny Italian Turkey Meatballs
Gina’s Weight Watcher Recipes
Servings: about 30 meatballs Total Time: 1 hour Points: 1 ww point each

  • 20 oz (1.3 lb) Ground Turkey Breast 99% lean
  • 1/4 cup whole wheat seasoned breadcrumbs
  • 1/4 cup Reggiano Parmigiano cheese, grated
  • 1/4 cup parsley, finely chopped
  • 1 egg
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 2 tbsp olive oil

Quick marinara sauce:

  • 1 tbsp olive oil
  • 4 cloves garlic, smashed
  • 2 28 oz cans crushed tomatoes (I like Tuttorosso)
  • 1/2 small onion, keep whole
  • 1 bay leaf
  • 1 tsp oregano
  • 1/4 cup fresh chopped basil
  • salt and fresh pepper to taste

In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer.

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball.

Heat the 2 tbsp olive oil on medium high in a large saute pan. Add the meatballs and saute until browned on all sides, about 5 minutes. When brown, add the meatballs to the sauce and cook about 20 minutes. Discard the onion and serve over pasta or on whole wheat Italian bread for a meatball hero.

Post # 11
5398 posts
Bee Keeper
  • Wedding: November 1999

There’s TONS of great recipes here: http://www.skinnytaste.com/

So, I’d scroll through and see what appeals to you.  I think almost anyone would eat any of her recipes because they are delish without being diet tasting. 

P.S. I’m kind of craving those sweet potato fries that are currently at the top of her page, lol.

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