Comments on: 10 Taste-Tested Weight Watchers Recipes

By: Awanna

Awanna — Mon, 18 Sep 2017 02:29:07 +0000

I have two recipes that are AH-mazing…

Hash Brown Casserole
1 small onion, chopped
1 cup reduced fat cheddar cheese
2 tablespoon margarine
1/2 teaspoon pepper
1 32 ounce package of southern-style hash browns, thawed
16 ounce container fat-free sour cream
1 10 ounce can of reduced fat cream of mushroom soup

Place onion in microwave safe bowl. Microwave for 1 minute on high then stir. Repeat this step for 2 more cycles or until onion is soft and translucent.

Spray a large casserole dish with non stick cooking spray. In a large bowl add the onions followed by all other ingredients and mix until well combined. Pour into casserole dish and bake at 350° for one hour.
1 C = 3 SP
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Zucchini Casserole

• 3 ½ tablespoons light butter, divided
• 2 medium zucchini, sliced into 1/4” slices
• 2 medium summer squash (yellow zucchini), sliced into 1/4” slices
• ½ cup diced onion
• ½ cup shredded carrots
• 10.75 oz can of 98% fat free Cream of Mushroom Soup
• ½ cup fat free plain Greek yogurt
• 2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided
Directions:

Preheat the oven to 350.

In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.

Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish (I used a 7×11 dish) and spread evenly.

Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.
8 servings at 3 SP each

By: Sarah

Sarah — Mon, 09 Jan 2017 22:24:17 +0000

In reply to Betty Reeves. Hi Betty! I actually don't use the Weight Watchers program anymore, so I don't know how to update them with the new points system. Sorry!

By: Betty Reeves

Betty Reeves — Sat, 07 Jan 2017 21:55:43 +0000

We have moved on to smart points. Not just points. I would like to see more recipes with the updated smart points.

By: Christina

Christina — Mon, 29 Sep 2014 15:50:36 +0000

This is FANTASTIC!!! Thank you so, so much!! You made me life so much easier for today. 🙂

By: Weight Watchers Crock Pot Recipes

Weight Watchers Crock Pot Recipes — Sun, 14 Sep 2014 06:28:55 +0000

[…] 3-8 Points – 10 Weight Watchers Recipes (not all crock pot, but they all look delicious) […]

By: Sarah

Sarah — Fri, 01 Nov 2013 01:27:40 +0000

In reply to JBS. You're welcome! Glad you found some inspiration :)

By: JBS

JBS — Tue, 29 Oct 2013 16:54:07 +0000

This blog post is a great find! I’m revisiting WW after an 8yr (and 2 kid) hiatus and looking for inspiration. Thanks for sharing!

By: Christie Devin

Christie Devin — Thu, 28 Mar 2013 03:16:52 +0000

My favorite meal right now is cauliflower crust pizza! The recipe called for a lot of healthy veggies for toppings, but I switched it to turkey pepperoni, mushrooms, and pineapple! I think I like it better than real pizza!

By: Jess

Jess — Fri, 08 Mar 2013 17:00:54 +0000

Thanks for sharing! Anything I’ve ever made from Skinnytaste and Emily Bites has been great! I love, love the Chicken Divan recipe on Skinnytaste – it’s divine 😉 Another of my favorite WW recipes is the Tomato Pepper Lasagna from the weight watchers site. So great and just different enough from regular lasagna to be special! Always looking for new WW-friendly ideas – i’ll be back!

By: Christie Williamson

Christie Williamson — Sun, 24 Feb 2013 13:54:32 +0000

nomnomnom Thank you for posting these. I'm inspired to turn the tuna burgers into turkey burgers.

Wandered over from Think Pink Sundays at Flamingo Toes.