Diet and Health FAQ

Tagged As: Weight Watcher Recipes

Question:
Does anyone have any really good Weight Watcher recipes?

Answer:
I have a few, I'm sure. One of them is for a coffee cake, of sorts... it's a recipe we used to use a lot in the late 70s (I think). I'll post it below. I also just recently bought on of the newer WW books. I'll thumb through it later in the week and see if I can find anything that looks tempting. I haven't had the chance to take it for a test drive, yet. W.W. Prune Bread 12 chopped prunes 3 oz oatmeal flour 4 TBS flour 1 tsp baking powder 1/2 tsp baking soda 4 TBS fake brown sugar 1 1/3 c non-fat milk powder 1 1/3 c water 4 tsp cinnamon 1/2 tsp Black walnut extract Chop prunes in the water. Mix together. Bake in a sprayed pan @ 350 for about 15 minutes. 1 milk / 1 fruit / 1 bread / 3 extras Below are two websites and five WW recipes.. with plenty more where those came from. http://www.healthdiscovery.net/recipes/ http://www.dwlz.com/recipeTOC.html Chocolate Chip Meringue Cookies 3 large egg whites 1 cup sugar 1/2 teaspoon white vinegar 1/2 teaspoon vanilla extract 1/8 teaspoon salt 16 ounces semisweet chocolate chips Preheat oven to 300. Grease cookie sheets or line with parchment paper. In a medium bowl whip egg whites to soft peaks, then gradually add sugar, vinegar, salt and vanilla while whipping to stiff peaks. Fold in chocolate chips drop by spoonfuls onto cookie sheets and bake 20-25 minutes or until dry. Hot and Sour Soup (WW) 4 cups chicken broth 2 tablespoons rice vinegar 2 tablespoons hot sauce, Asian-style 2 tablespoon Soy Sauce, low sodium 2 cups shiitake mushrooms, sliced 1/3 cup bamboo shoots, sliced 9 ounces tofu, diced 1 tablespoon cornstarch, mixed with 2 T water 2 medium scallions, sliced In a soup pot, stir together broth, vinegar, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu. Bring to a simmer and cook for 5 minutes. Stir in cornstarch and simmer 2 minutes. Serve, sprinkling each bowl with sliced scallions. Yields 1 1/2 cups per serving. Macaroni and Cheese 12 ounces macaroni, elbow-type 1/2 cup fat-free sour cream 12 ounces fat-free evaporated milk 8 ounces cheddar cheese, lowfat, shredded 1 tablespoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 2 tablespoons parmesan cheese Preheat oven to 350ºF. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving, 6 points each. Mini Chocolate Mousse Tarts 12 vanilla wafer cookies, reduced fat 1/4 ounce unsweetened gelatin powder 1/4 cup water 1 cup skim milk 1/3 cup sugar 1/3 cup unsweetened cocoa 1 teaspoon vanilla extract 1 3/4 cups whipped cream 1 cup raspberries Line a 12-hole muffin tin with foil muffin liners; place 1 cookie on the bottom of each. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes. Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a bowl; whisk in whipped topping. Pour into lined muffin cups. Chill until firm, about 3 hours. Peel away foil liner and place on serving plates; garnish with raspberries. Veggie Quesadillas 1 cup salsa 1 cup black beans, canned, drained 1 zucchini, shredded 8 6-inch fat-free flour tortillas 3/4 cup Monterey jack cheese In medium bowl, combine salsa, beans and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. Top each portion with 3 tablespoons cheese; cover each with another tortilla. Heat an 8- or 10-inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.