weight watchers point recipes
Weight Watchers Point Recipes
Some great Weight Watchers Points recipes with nutritional value - perfect for people who are conscious of their food intake.
- 5 cups, carrots (peeled and diced)
- 2 medium potatoes (peeled and diced)
- 2 small onions (peeled and diced)
- 6 cups, water
- 1 tablespoon, cinnamon
- 1 teaspoon, nutmeg
- 1/2 teaspoon, white pepper
- 1 teaspoon, salt 2 tablespoons, sugar
- 1 tablespoon, butter
- 1 cup, non-dairy coffee creamer
- Take diced carrots, potatoes, and onions and keep it to simmer in enough water for 45 minutes, until soft.
- Cover the utensil with a lid while the simmering happens.
- Make a puree of the ingredients, using a food processor or blender.
- Add cinnamon powder, nutmeg powder, white pepper, sugar, butter, and cream.
- Warm over low heat until hot.
- 2 cups, elbow macaroni (regular or whole wheat)
- 2 tablespoons, reduced-fat butter or margarine
- 1 tablespoon, flour
- 2 cups, skim milk
- ½ lb shredded cheddar or reduced-fat cheddar cheese
- ½ of a small onion (grated or finely chopped)
- 1 teaspoon, salt
- 1/3 cup, breadcrumbs
- Cook the macaroni, drain, and set it aside.
- Melt thebutter or margarine in a saucepan. Add the onion, flour, and then milk. Sprinkle some salt.
- Put on medium-high flame and heat while stirring constantly. When the mixture's consistency becomes slightly thick add ¾ of the cheese. Keep stirring the mixture and heat while adding cheese or it may not melt correctly.
- Put the macaroni in a large bowl or casserole dish. Pour the cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400 ºF for 35-40 minutes.
- 1 cup, can mixed vegetables
- 1 (15 ounce) can kidney beans
- 1/2 cup, chopped green bell peppers
- 1/2 cup, chopped celery
- 1/2 cup, chopped onions
- 1/2 cup, apple cider vinegar
- 1 tablespoon, cornstarch
- 1/2 teaspoon, salt
- 3/4 cup, sugar
- 1/4 teaspoon, black pepper
- 1/2 teaspoon, garlic powder
- Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
- Mix together the mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
- Heat the sugar, vinegar, salt, pepper, garlic powder, and cornstarch in a saucepan over medium heat, stirring until the sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
- When the dressing has cooled, toss it with salad, mixing well.
- Chill well before serving.
- 1/2 cup, converted long-grain white rice (uncooked)
- 1/4 cup, sugar
- 1/2 teaspoon, salt
- 1/4 teaspoon, cinnamon
- 2 cups, water
- 1/4 teaspoon, nutmeg
- 1/2 cup, dark seedless raisins
- 1-1/2 cups, skim milk
- Combine the rice, salt, water, and raisins in heavy medium saucepan and cook, covered, over medium heat until the rice is tender, about 20 minutes.
- Drain off and discard the water.
- Add sugar, cinnamon, nutmeg, and milk to saucepan.
- Return to heat and cook over low heat until the mixture thickens slightly, about 10 minutes.
- Serve warm or cold.
- 1 cup, cubed pineapple
- 1/4 cup, pineapple-orange juice (from frozen concentrate)
- 1/2 cup, vanilla yogurt (non-fat)
- 1/4 cup, water
- 2 ice cubes
- In a blender, combine all ingredients, blend until smooth and frothy.
- Pour into glasses.