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.
Where there is weight, there is a way out. And looks like, the Weight Watchers Point Program has actually done a lot of good to lot of keen dieters. This hugely successful weight loss program works on innovative point system, where points are assigned to a serving depending on factors like calories, fiber, and fat grams. The lower the calories, the lower the fat, the higher the fiber, the lower the points.
Cream of Carrot Soup
Ingredients
- 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.