weight watchers

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Servings: 12

A comforting casserole, filling, and extra delicious without the guilt! Perfect to use up any leftover turkey, this satisfying dish feels heavy, but it’s not! Excellent for everybody and would be an outstanding addition to your weekly menu.

Ingredients

Nonstick Cooking Spray

1 lb uncooked 99% lean ground turkey

1 medium onion chopped

8 ounces mushrooms thinly sliced (fresh or from a can/jar)

1 teaspoon salt

12 ounces roasted red peppers packed in water, drained, chopped

1 tablespoon minced garlic

1 pinch red pepper flakes

15 ounces canned diced tomatoes

30 ounces canned tomato sauce

1 tablespoon Italian seasoning

1/2 tsp basil fresh or dry, minced

12 ounces uncooked whole-wheat pasta penne, prepared according to package instructions

1.5 c shredded part-skim mozzarella cheese divided

1/4 c Parmesan cheese grated, divided

How to make Weight Watchers Baked Turkey and Pasta Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use nonstick cooking spray to grease a 9 x 13-inch baking dish or large casserole dish.

Step 3: Place the turkey, onion, and mushroom in a skillet. Cook until brown and the liquid has evaporated.

Step 4: Meanwhile, prepare the pasta according to package directions. Drain and set aside.

Step 5: Stir in the salt, garlic, red pepper flakes, roasted red peppers, diced tomatoes, tomato sauce, Italian seasoning, and basil with the turkey and veggie mixture.

Step 6: Adjust the heat to medium-low and simmer for about 10 minutes.

Step 7: Add the cooked penne pasta, half a cup mozzarella cheese, and 2 tbsp grated Parmesan cheese into the dish.

Step 8: Transfer the turkey mixture into the prepared baking dish.

Step 9: Sprinkle on top the rest of the mozzarella and Parmesan cheese.

Step 10: Place the dish inside the preheated oven. Bake for about 25 minutes or until the cheese has melted and the casserole is heated through.

Nutrition Information:

Amount Per Serving: Calories 238 | Fat 7g 11% | Saturated Fat 3g 19% | Cholesterol 38mg 13% | Sodium 1155mg 50% | Potassium 578mg 17% | Carbohydrates 30g 10% | Fiber 2g 8% | Sugar 5g 6% | Protein 18g 36% | Vitamin A 667IU 13% | Vitamin C 23mg 28% | Calcium 198mg 20% | Iron 3mg 17%

WW Points: Blue=4 points, Green=4 points, Purple=1 point

PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 10

When I am craving Mexican food, I always run to this same recipe. I don’t make the best enchiladas before, and it was a significant struggle to make low and zero-point snacks. But not after I made this – the best enchilada without the guilt! So much easier to prepare, quick, and delicious, this makes me crave for more! This recipe doesn’t require taco seasoning but still tastes good! But if you want to, you can! Try old el Paso taco seasoning and olives or anything that adds more flavour!

Ingredients

1 lb Extra Lean Ground Beef (95% lean)

1/2 c chopped white or yellow onion

5 – 10″ (burrito size) low carb/low cal wraps ( like Mission Carb Balance Whole Wheat)

1 c Shredded Reduced Fat Mexican Cheese Blend ( like Sargento 4 Cheese Mexican, Reduced-Fat)

1 c Mild (Or spicy if you’d like!) Red Enchilada Sauce (like Old El Paso)

Cooking Spray

How to make 4 Point Enchiladas

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef with onions until browned. Drain excess grease.

Step 3: On a clean area, arrange the tortillas so you can evenly spread the meat mixture. You can use two cookie sheets to lay the tortillas on.

Step 4: Between every five tortillas, evenly divide the meat mixture to about 1/4 cup depending on how the meat cooks down.

Step 5: Sprinkle cheese over the meat mixture.

Step 6: Then, roll the tortillas individually and transfer them in a 9 x 13-inch greased pan.

Step 7: Pour the enchilada sauce evenly on top of the tortillas and top with the rest of the cheese.

Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes.

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Servings: 2 people

You will love this dish! Seasoned chicken, onion, red and yellow pepper with spoonfuls of salsa and fat-free Greek yoghurt wrapped in tortilla wraps. Delicious, satisfying, and a pretty easy dish to throw together.

Ingredients

2 chicken breasts, thinly sliced

1 red onion, thinly sliced

1 yellow sweet pepper, de-seeded and thinly sliced

1 red sweet pepper, de-seeded and thinly sliced

Marinade:

1.5 teaspoons smoked paprika

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 garlic clove, minced

4 drops chilli sauce (optional)

5 sprays Frylight / Pam

Serve:

4 tortilla wraps

4 tablespoons fat-free Greek yoghurt

zero-point salsa

How to make Chicken Fajita

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F (Gas mark 6).

Step 2: Use foil to wrap the tortilla wraps. Set aside.

Step 3: In a bowl, place the smoked paprika, ground coriander, ground cumin, minced garlic, and if using, chilli sauce. Mix well before adding in the thinly sliced chicken. Toss to coat and set aside.

Step 4: Slice the peppers and onion finely.

Step 5: Heat a large frying pan sprayed with 10 sprays of fry light over high heat. Add and cook the chicken strips for about a minute or two or until the strips begin to colour.

Step 6: Stir in the onions and peppers and continue cooking for an additional 5 to 7 minutes over high heat, stirring regularly until the ingredients turned brown. Be careful not to burn your fajitas, we only want it to have a bit of a charred look. You can add a few tbsp waters if the fajita begins to stick to the bottom of the pan. Slice the biggest piece of the chicken to see if it is cooked through.

Step 7: To warm the tortillas, place them in the oven for at least 2 to 3 minutes.

Step 8: When ready to serve, arrange the fajita mix on the tortilla wrap, top with salsa and a dollop of fat-free Greek yoghurt, then roll-up.

Nutrition Facts:

Calories: 216kcal | Carbohydrates: 15g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 784mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2755IU | Vitamin C: 191mg | Calcium: 25mg | Iron: 2mg

Freestyle Plan – 0 SmartPoints | Blue Plan – 0 SmartPoints | Purple Plan – 0 SmartPoints | Green Plan – 2 SmartPoints

PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | SERVINGS: 4

My heart went crazy when I first tasted this Healthy Taco Casserole. It’s quick, easy, and insanely delicious! A full package – can be a meal over rice, a dip at a gathering, or a taco filling.

Ingredients

1 lb 99% lean ground turkey

1/2 onion, diced

1 poblano pepper, chopped

2 cloves garlic, minced

15 ounces canned pinto beans, drained and rinsed

1 c canned corn (drained)

1 tablespoon tomato paste

1-ounce taco seasoning (homemade is lowest in points)

15 ounces salsa (thick and chunky salsa)

1 c reduced-fat shredded cheddar cheese

1/4 c cilantro, chopped

How to make Healthy Taco Casserole (Weight Watchers Friendly)

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Use cooking spray to grease an oven-safe skillet.

Step 3: Add the ground turkey into the skillet and cook for about 3 to 4 minutes.

Step 4: Add in the onion, pepper, and garlic, then continue to cook for 3 to 4 minutes more or until the turkey is not pink and the onion is translucent.

Step 5: Add the canned pinto beans, corn, tomato paste, and taco seasoning into the turkey. Stir and cook for 2 minutes more.

Step 6: Stir in the salsa, adjusting the seasoning according to taste.

Step 7: Sprinkle cheese on top. Bake for about 10 minutes or until the cheese has melted and the casserole is heated through. Or cover the skillet to allow the cheese to melt and sit for about 5 minutes.

Step 8: When ready to serve, garnish with cilantro. If desired, top with chopped lettuce, tomatoes, olives, jalapenos, and or sour cream, or you can even add some tortilla chips, Fritos, or Doritos.

Notes:

Depending on the taco seasoning you use, the Smartpoints may increase by 1.

Nutritional Information: Serving Size: 1.25 cups

Amount Per Serving: Calories 412 | Total Fat 6g | Saturated Fat 2g | Monounsaturated Fat 0g | Polyunsaturated Fat 0g | Cholesterol 69mg | Sodium 1744mg | Total Carbohydrate 45g | Dietary Fiber 5g | Sugars 7g | Protein 46g | 8 Green | 3 Blue | 3 Purple

PREP TIME: 5 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 5 mins | SERVINGS: 8

A versatile dish that you can make either in a slow cooker, Instant Pot, or stovetop. This White Chicken Chili is prepared with chicken breast, beans, corn, and a store-bought green salsa that makes a luscious and spicy broth.

Ingredients

2 pounds of chicken breast

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper

14 ounces canned pinto beans, drained and rinsed

14 ounces canned white beans, drained and rinsed

14 ounces canned corn, drained and rinsed

16 ounces green salsa

4 c fat-free chicken broth

How to make Zero Point Weight Watchers White Chicken Chili

Slow Cooker:

Step 1: Add the chicken breast, cumin, garlic powder, onion powder, salt, pepper, pinto beans, white beans, corn, green salsa, and chicken broth into the slow cooker. Stir well and cook for about 4 hours on low or until the chicken is cooked through.

Step 2: Once done, take the chicken out and shred or chop.

Step 3: Add the chopped or shredded chicken into the soup.

Step 4: Serve the White Chicken Chili with your preferred chilli toppings. Enjoy!

Instant Pot:

Step 1: Add all the ingredients into the Instant Pot. Add extra broth after the dish is done cooking if you already reached the max fill line after adding everything.

Step 2: Cook for about 8 minutes on manual. Then, set to Instant Pot natural release to slowly release the steam.

Step 3: Take the chicken out, then shred or chop and add back to the chilli.

Stovetop:

Step 1: Place the ingredients in a large soup pot or Dutch oven. Bring the mixture to a simmer and cook for about 25 to 30 minutes.

Step 2: When the chicken is fully cooked, take them out and shred or chop them, then add back to the pot.

Nutritional Information: Serving Size: 1.25 cups
Amount Per Serving: Calories 372 | Total Fat 12g | Saturated Fat 3g | Monounsaturated Fat 0g | Polyunsaturated Fat 0g | Cholesterol 73mg | Sodium 1012mg | Total Carbohydrate 33g | Dietary Fiber 4g | Sugars 2g | Protein 33g | 6 Green | 0 Blue | 0 Purple

Yield: 8

My go-to especially during the Winter – Crockpot Potato Soup requires no blending or roux. It’s fairly easy to prepare and would be a perfect addition to your weekly menu rotation.

I started keeping packs of frozen shredded hash browns in my freezer after I first tried this recipe. Sure you can go through the hassle of cutting up some potatoes, but I prefer easy, quick, and frozen hash browns are pretty convenient. The rest of the ingredients are simple and easy to find. Place everything in the crockpot, simmer, then add the cream cheese at the end. Serve this comforting, delicious soup with your choice of toppings like bacon, Colby Jack cheese, and green onions. For additional protein, you are welcome to use leftover ham.

INGREDIENTS

1 32 ounces bag of frozen, shredded hash browns

3 14 ounces cans of chicken broth (less sodium, fat-free)

1 10 ounces can of cream of chicken soup (98% fat-free)

1/2 c onion, chopped *see notes

1/4 teaspoon ground pepper

1 8 ounces pkg. cream cheese (1/3 less fat)

Additional Toppings:

Chopped Bacon, Scallions, and Cheese (not included in points)

HOW TO MAKE CROCKPOT POTATO SOUP

Step 1: Add the hash browns, chicken broth, cream of chicken soup, chopped onion (or 2 tsp onion powder), and ground pepper in a crockpot. Mix and cook on low heat for about 6 to 8 hours.

Step 2: Add in the cream cheese about an hour before serving. Heat until thoroughly melted. Or you can add cream cheese right away, and it will still turn out incredible!

NOTE:

Chopped onion can be substituted with 2 tsp of onion powder instead.

NUTRITION FACTS:

Serving Size: 1 1/2 cups, Calories: 221 | Fat: 10.1 | Carbohydrates: 25.4 | Fiber: 1.6 | Protein: 8.8 | WW points: Blue: 6; Green: 6; Purple: 3

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Enchiladas

These Chicken Enchiladas not only taste good, but they’re also filling and a breeze to make with only a few simple ingredients and steps. The majority of my go-to dishes are Mexican. They are easier to lighten up, very versatile, and you can make them diet-friendly. These bad boys are pretty satisfying, guilt-free, and delicious. If you noticed, I used fat-free, high in fibre ingredients, and to save time a store-bought salsa verde. Combined to make the ideal, most satisfying meal that is perfect for everybody!

Ingredients

2 c salsa verde

1/2 c fat-free sour cream

1/8 tsp garlic powder

2 c boneless, skinless chicken breast, cooked and shredded

1 c reduced-fat Mexican cheese

6 Ole Extreme high fibre tortillas

Cilantro (optional)

How to Make Chicken Enchiladas

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Add the salsa verde, fat-free sour cream, and garlic powder in a medium bowl. Mix well, then set aside a cup of the salsa verde mixture.

Step 3: Add chicken and half of the Mexican cheese to the remaining salsa verde mixture.

Step 4: Use nonstick cooking spray to grease an 8 x 8-inch baking pan. In the bottom, add a few tbsp of the reserved salsa verde mixture.

Step 5: To the middle of the tortilla, add a full 1/3 cup of chicken mixture. Roll and transfer seam side down in the baking pan.

Step 6: Do this for the remaining 5 tortillas.

Step 7: Top the tortillas with the reserved salsa verde mixture and the rest of the cheese.

Step 8: Place inside the preheated oven and bake for about 25 minutes or until the cheese has melted.

3 points each for Blue and Purple, 4 points each for Green

PREP TIME: 5 mins | COOK TIME: 45 mins | TOTAL TIME: 50 mins | YIELD: 6 Servings

Here is a simple meal to put together that’s perfect for a quick and satisfying, healthy dinner. So easy but not short in flavour.

Ingredients

1 1/2 tbsp Light Butter with Canola Oil

1 tbsp white flour

1/2 tsp salt

1 c Unsweetened Plain Almond Milk

1/3 c Reduced Fat Sharp Cheddar Cheese

1 3/4 c Frozen Shredded Hash Brown Potatoes

1 c Broccoli

1/4 c Bread Crumbs

1/2 c Shredded Fat-Free Mozzarella Cheese

2 Boneless, Skinless chicken breasts, cooked and chopped

How to make WW Chicken Broccoli Bake

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Use nonstick cooking spray to grease a 9 x 9-inch brownie pan and set aside.

Step 3: In a pot of water, add the broccoli and bring to a boil. Decrease the heat and simmer for about 2 to 3 minutes. When done, drain the broccoli and set it aside.

Step 4: Melt a tbsp butter in a saucepan. Once the butter has melted, whisk in the salt and flour. Add in the milk and bring the mixture to a boil.

Step 5: Decrease the heat, simmer, then add in the cheddar cheese. Whisk well until the cheese has melted.

Step 6: Add the hash brown potatoes into the saucepan, mix well, and heat through.

Step 7: Into the bottom of the prepared baking dish, add and evenly spread half of the mixture.

Step 8: Add broccoli, then top with chicken.

Step 9: Add the remaining melted cheese mixture on top.

Step 10: On top of the melted cheese, add the fat-free mozzarella.

Step 11: Melt half tbsp light butter. Combine this with breadcrumbs, then sprinkle over the dish.

Step 12: Place inside the preheated oven and bake for about 30 to 40 minutes or until hot, bubbly, and browned.

Step 13: Once done, remove the Chicken Broccoli Bake from the oven and cut into 6 equal squares.

2 Points Per Serving for Purple Plan | 3 Points Per Serving for Blue Plan | 4 Points Per Serving for Green Plan

PREP TIME: 15 mins | COOK TIME: 30 mins | COOL TIME: 30 mins | TOTAL TIME: 1 hr 15 mins | YIELD: 12

You will love these amazingly fudgy and rich brownies loaded with chocolate chips. Every bite is heaven because of the extra moist batter thanks to zucchini. And these are so much lighter, nutritious because of the unique ingredients used.

INGREDIENTS

Nonstick cooking spray

2 large Egg whites

1 c finely ground almond meal (Bob’s Red Mill superfine or similar)

1/2 c unsweetened cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1/2 c unprocessed raw honey

2/3 c (2 1/2 ounces in total) grated zucchini, not squeezed

1 tsp vanilla extract

3/4 c semisweet chocolate chips

HOW TO MAKE FLOURLESS ZUCCHINI BROWNIES

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Grease with cooking spray a 9 x 9-inch nonstick baking pan. And line with 9-inches wide parchment paper long enough to make a sling, to easily take the brownies out when cooked.

Step 3: Add the egg whites in a medium bowl, then whisk.

Step 4: Combine the almond flour, cocoa powder, salt, and baking soda in a large bowl. Stir in the zucchini and egg whites with a spatula. Add honey and vanilla to the bowl and stir some more. Lastly, fold in the chocolate chips.

Step 5: Transfer the batter into the prepared baking pan.

Step 6: Place inside the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the brownie comes out clean.

Step 7: Once done, remove from the oven and allow the brownie to cool for at least 30 minutes before cutting into 12 squares.

NOTE:

When using an 8 x 8-inch baking pan, bake the brownies a bit longer.

NUTRITION INFORMATION:

Serving: 1brownie, Calories: 179kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 9g | Saturated Fat: 3g | Sodium: 139mg | Fiber: 2.5g | Sugar: 20g | Blue Smart Points: 7 | Green Smart Points: 7 | Purple Smart Points: 7

PREP TIME: 10 mins | COOK TIME: 35 mins | TOTAL TIME: 45 mins | YIELD: 6 SERVINGS

My favourite every Sunday brunch. Crustless Quiche Lorraine made with Bacon and Gruyere is classic and most popular in France. A no-fuss, very easy to throw together, you can even mix the ingredients a night before and pop in the oven the day after. This no crust variety is healthier and lighter.

INGREDIENTS

cooking spray

6 strips centre-cut bacon

1 c grated Gruyere cheese

2/3 c 2% milk

1/4 c half & half cream

6 large Eggs

1/2 tsp kosher salt

1/8 tsp ground black pepper

pinch freshly grated nutmeg

2 tbsp chopped chives

HOW TO MAKE CRUSTLESS QUICHE LORRAINE

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Grease your pie dish with oil.

Step 3: Add the bacon in a heated large frying pan over medium heat. In a single layer, arrange the strips of bacon on the bottom of the pan.

Step 4: Gently cook the bacon, flipping the strips now and again until the bacon strips are nicely brown. Transfer the cooked bacon on a paper towel, then dice into 1/4 to 1/2-inch crosswise.

Step 5: In the prepared dish, evenly spread the diced bacon and sprinkle evenly with grated gruyere cheese.

Step 6: Prepare your custard mixture. Whisk the milk, half and half, eggs, salt, black pepper, and the nutmeg until incorporated.

Step 7: Pour the custard mixture evenly on top of the cheese, then top with chives.

Step 8: Place inside the preheated oven and bake for about 35 minutes or until the middle has set.

Step 9: Once done, remove from the oven and divide the quiche into 6 pieces. Enjoy!

NUTRITION FACTS:

Serving: 1/6th, Calories: 205kcal | Carbohydrates: 2.5g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 214.5mg | Sodium: 350mg | Sugar: 2g | Blue Smart Points: 5 | Green Smart Points: 7 | Purple Smart Points: 5