Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one.
Baked Coconut Shrimp
1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry
1/3 cup cornstarch
1/2 teaspoon ground red pepper
salt - dash
1 tablespoon honey
1 tablespoon lime juice - fresh squeezed
1/3 cup egg whites
3/4 cup coconut
Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray.
In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds
Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
Place coconut in a thin layer on a pie plate or flat dish.
Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH
I fix a sugar free peach jam with a liberal amount of grated horseradish to use as a dipping sauce. nAdd points accordingly.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
2 lbs of fresh green beans cleaned (can use frozen as well)
2 tsp olive oil
1 pkg good seasons Italian dressing mix (dry)
¼ cup parmesan cheese
boil beans for approx 5-10 min. Drain and put in 9 x 13 pan, mix olive oil and salad dressing mix; pour over beans and toss to coat; bake at 350 for 30 min. Sprinkle with parmesan cheese and serve immediately
Here's one that I don't remember where I got it. I passed it around my Curves group and community. It is very popular. I grew some hot peppers this summer and added a couple of them (whole) to it. This makes a lot of soup.
Free Soup (0 weight watchers points)
1 (46 ounce) can V-8 juice (Hot and Spicy or regular)
23 ounces water
1 cup cabbage, shredded
1 (10 ounce) can diced tomatoes and chile peppers
1 cup celery, diced
1 onion, chopped
1 (14.5 ounce) can green beans
1 jar mushrooms (optional)
4 to 6 carrots, sliced
2 tablespoons parsley
2 packages beef bouillon
1 package ranch dressing mix
Mix all ingredients together. Cook until vegetables are tender. Serve.
1 tsp EVOO
2 tsp chopped garlic
16 oz. marinara sauce(we use Classico)
32-oz chicken broth (we use low sodium; non-fat)
2 tsp basil pesto
9 oz pkg refrigerated spinach tortellini
8-10 oz spinach (can use frozen)
Cook the tortellini according to the directions on the pkg. When done, add the spinach and cook until wilted, about 20 seconds.
At the same time - In a 3qt saucepan, heat the oil & garlic, sautee for 10 seconds. Add the marinara sauce & simmer 5 - 7 minutes. Add the broth & simmer 5 more minutes. Sir in the pesto.
Drain the tortellini/spinach & stir into soup mixture. Ready to eat - yum!
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2/3 cup light soy sauce
• 3 tablespoons plus 1 teaspoon sugar
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons sesame oil
• 2 pounds large sea scallops
• cooking oil spray
• toasted sesame seeds
Rinse scallops and remove tough muscle from side if necessary. Pat dry.
Combine, lemon and lime juices, soy sauce, sugar, ginger and sesame oil in a wide shallow glass bowl. Add scallops and marinate, covered, at room temperature for no more than 5 minutes each side. Transfer scallops to a plate. Reserve marinade.
Heat large non stick skillet, sprayed with cooking oil spray over moderately high heat until hot but not smoking. Sauté scallops, 6 to 8 at a time, until golden brown and just cooked through - 2 to 3 minutes on each flat side. Transfer to a warming plate. Wipe out skillet and respray with cooking oil spray and cook another batch. Continue wiping out skillet and respraying between batches.
Wipe out skillet once again and add marinade and bring to a boil and reduce to about 1/3 cup.
Drizzle scallops with sauce and serve immediately with rice pilaf and and a green salad.
Per Serving: 204 Calories
3g Fat (15.6% calories from fat)
27g Protein
14g Carbohydrate
Trace Dietary Fiber
50mg Cholesterol
1320mg Sodium
Julie
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A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
Shrimp Stir Fry low fat
3/4 lb salad shrimp, thawed
3 large garlic cloves, minced
3/4 c onion, sliced
1/4 tsp salt
1/4 tsp cayenne pepper
1 Tb canola oil
1-1/2 c snow peas
1-1/2 c red pepper, chopped
1-1/2 c carrots, chopped
1-1/2 c broccoli, chopped
2 Tb vegetable broth
1 Tb lemon juice
1. Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well.
2. Heat oil in a wok on high.
3. Sauté shrimp stirring frequently, about 5 minutes.
4. Place sautéed shrimp back into the bowl leaving the liquids in the wok.
5. Combine the onions and garlic in the wok and sauté, about 3 minutes.
6. Add peas, vegetables and broth to the wok.
7. Reduce heat to medium and cook until vegetables are crisp-tender, about 4 minutes.
8. Return shrimp to wok, add lemon juice and cook for 1 more minute.
I am on the Core (ok, now it's "filling food") program with WW and this is totally Core. I don't know the points. This is quick, easy and limited ingredients--great for RV cooking.
TACO SOUP
1 lb extra lean hamburger (7% fat), or turkey burger
2 cans diced tomatoes (use Rotel for one or both, if you like hot)
1 can corn, drained
1 can kidney beans, rinsed
1 pkg taco seasoning
Brown meat, add seasoning. Stir and add rest of ingredients. Simmer 30 minutes. Enjoy.
Some very good recipes already. I have been out of touch for a while but am back and ready to go again. Here's one we always enjoy. Paired with some sauteed spinach, Brussel Sprouts, green beans etc. makes a nice meal.
WW Chicken a la King
1 t. butter or stick margarine
2 T. (1 oz.) 1/3-less fat cream cheese (Neufchatel)
3 c. sliced fresh mushrooms (about 8 oz.)
1/2 c. finely chopped green bell pepper
2 c. chopped cooked chicken
1/4 c. minced green onions
1/2 c. chopped bottled roasted red bell pepper
1/3 c. all-purpose flour
1/2 t. salt
1 c. 2% reduced-fat milk
1/8 t. ground nutmeg
1 c. chicken broth
8 (1 oz.) slices bread, each toasted and cut in half diagonally
3 T. dry sherry
2 T. chopped fresh parsley
1. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Add green bell pepper and green onions; sauté 2 minutes. Stir flour into mushroom mixture; cook 1 minute, stirring constantly. Combine milk, broth, and sherry. Gradually add milk mixture to skillet, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth. Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.
Yield: 4 servings. Points: 8; Diabetic Exchanges: 3 Starch, 2 1/2 L Meat, 1/2 Fat
LA: ¼ cup flour, skim milk, ½ English Muffin,
4 vegetables, 1 protein, ¼ dairy, 1 starch
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