Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.
2 – 4 ounce snapper filets
20 small cherry tomatoes halfed
1 cup canned artichoke hearts without oil, drained and quartered
1 clove garlic sliced
2 tsp fresh lemon juice
2 tsp dried oregano
1 tsp dried thyme
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
Preheat oven to 450ºF.
Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
Bring the two long sides of the foil together over the fillet; fold and crimp closed.
Make sure the packet is completely sealed with no leaks or holes.
Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
One more delicious and simple low fat shrimp recipe. I love cooking with shrimp. Just 1/2 cup is 2 weight watcher points and it’s such a versatile ingredient. Here’s a nice sweet and spicy dish that took about 20 mins to prepare. Each 1/2 serving with a bit of sauce is 3 weight watcher points (old). Serve this is 1/2 cup of rice and you have a nice rounded 5 point meal the family will enjoy. Please note this only made 3 servings, please adjust the amount of ingredients to make enough for your family.
4 Tbls water
2 Tbls ketchup
1 Tbls soy sauce
2 Tsp cornstarch
1 Tsp honey
1/2 Tsp crushed red pepper
1/4 Tsp ground ginger
1 Tbls vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12oz shrimp, deveined and tails removed
In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp toss in the oil until cooked.
Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Ok, so I cheated I Broiled these in my oven at 550 degrees and they turned out perfect. To be honest it’s winter and -20 degrees up here in Canada, I will not stand outside in the cold to grill shrimp. It would take more effort to put on my snow suit then to cook these. So simple and easy. From start to finish about 10 mins and only 3 weight watcher points for two skewers. Add half a cup of rice for another 2 points. This recipe makes 2 servings, please double it if your making more.
1 1/4 tbsp light mayonnaise
1 tbsp green onion minced
3/4 tbsp Sweet Chili Sauce
1/2 tsp Sriracha
About 24 shrimp deveined (shell or no shell is ok, mine were unshelled
Set oven on the broil setting (500 – 550 degrees)
Heat up a grill pan (about 3 mins) remove and light spray with oil.
While heating the pan mix first four ingredients together.
Put about 6 shrimp on each skewer. ( if using wooden soak in water for 30 mins first)
Spread the sauce all over the shrimp
Cook on one side for 2 mins, flip over for another 2 mins
WARNING!!!!!!!!!!! These nuts are addicting. If you are making a batch of these nuts, may I suggest you make them for a group of people. Otherwise you will eat the entire batch to yourself they are that amazing. Weight watcher points? whose counting… these are nuts people.. they are high in points so eat moderately if you can.
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup blanched whole almonds
1/2 cup whole cashews
1/2 cup unsalted peanuts
1/2 cup whole pecans
1/4 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (add more if you’d like more heat)
Here’s a great Pork Chop recipe that keeps your chops super moist and delicious. I made these last night and my husband loved them. This pork chop above is 4 weight watcher points (old). I served this with a nice side salad, but feel free to serve it with rice or veggies or whatever your heart desires for a side dish. I should also mention this took all of 30 minutes to prepare.
1 tsp butter
3 pork chops 1 inch thick, trim all fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
1.5 tsp Parsley
Heat the butter over low heat.
Season pork with salt and pepper.
Add Pork Chops to the pan and raise the heat to medium.
Sauté for 7 minutes on each side (14 mins total).
Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft.
Add the chicken stock and boil until it reduces to about a 1/2 cup.
Stir in the honey mustard and parsley.
Add the pork chops turning once to coat and service with a bit of the sauce.
Honey Mustard Snapper? Yes, it sounds like an odd combination, but what a tasty recipe. My hubby and I were really quite surprise with how well this turned out. A great change from the usual fish recipes out there and jam packed full of flavour. Total weight watcher points is 5 for the fish and 1-2 tablespoons of sauce. Serve with a nice side salad or as we did green beans with a little miss dash herb and garlic seasonings.
2 (3-4 ounce) fillets Snapper
1 tbls Extra Virgin Olive Oil
2 tbls of Lemon Juice
2 tbls Rice Wine Vinegar
1 tbls of Honey
1 tsp of Mustard
1/4 cup of Green Onions
In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions.
Heat a non-stick pan over medium heat.
Dip snapper fillets in marinade and let sit for 5 mins each side to make sure both sides are fully coated.
Place in pan and pour 1/2 of the marinade over top.
Cook for 2 to 3 minutes on each side.
Fish is cooked when you can flake it easily with a fork. Serve and Enjoy.
Yes, another wonderful chicken dish. When chicken is your main source of meat protein it can be a challenge to make it exciting to eat nightly. Here’s a yummy asian influenced chicken recipe that uses soy sauce, pineapples and hot chili flakes. I had 2 chicken thighs for 4 ounces add an extra point for a few pineapple bits and a bit of sauce for a total of 5 WW points. I hope you enjoy this dish as much as we did. Serve with rice and veggies.
6 small chicken things about 1.5 – 2 ounces each
1/4 cup reduced-sodium tamari or soy sauce
1 tbsp brown sugar
1 tsp minced ginger
1/2 tsp crushed red pepper flakes
1 8-ounce can pineapple
Preheat oven to 400 degrees.
Coat an 8 x 8 baking dish with nonstick cooking spray, I used my awsome stone which means no cooking spray.
Place chicken thighs in a single layer in a baking dish.
Combine tamari or soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowl and pour over chicken.
Bake uncovered for 25 – 40 minutes (depending on the chicken size), basting frequently with juices. Serve and enjoy.
Have I mentioned before how much I love using my slow cooker. It has to be the best invention since sliced bread. Just put all ingredients in a pot and walk away, how much easier can that be. Here’s yet one more awesome slow cooker dish that combines Squash and Beef. It’s super easy and delicious, plus 1 1/4 cups is 5 Weight Watcher points.
NOTE: Do not add water, as the dish cooks liquid will be released from the vegetables so the sauce will not be so thick when it comes time to serve.
3/4 pound lean stewing beef, trimmed of excess fat
1 small butternut squash
1 large onion, sliced
8 ounces cremini mushrooms, sliced
4 ounces baby carrots left whole
1 14.5-ounce can crushed tomatoes
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
Brown beef in a nonstick skillet coated with cooking spray and place in the slow cooker. Peel and halve butternut squash and cut into 1-1 1/2 inch pieces.
Place all remaining vegetables in the slow cooker.
Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
OK.. WOW… I was really hesitant to try this recipe because I thought the cake would be super dense, but holy cow was I wrong. Just two simple ingredients are all you need to make a low fat deliciously fluffy chocolate cake. You can you either bake in large or small muffin pans. If you make mini muffins 3 will equal 5 WW points. If you make 12 large muffins 1 will be 5 WW points. This recipe was modified from a Hungry Girl recipe. HG’s recipe calls for Pumpkin Puree and I used Pumpkin Pie filling for a little extra spice. I think what caught me off guard was these actually rose like a cake and are so super moist. Seriously do not wait as long as I did, make these tonight for dessert the family will love it.
1 box Devils Food cake mix
1 14 ounce can of Pumpkin Pie filling
Heat oven to 350 degrees.
Mix Pumpkin Pie filling with Devils food cake (batter will be thick DO NOT add anything else it will ruin the batter).
Scoop into greased muffin pans and bake for 20-25 mins.
Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.
Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.
4 Large Eggs
2 Large Egg Whites
1 cup chopped Green Spinach
1/4 cup of Mushrooms
2 tbls chopped Green Onions
1/4 tsp salt
1/4 tsp pepper
1/2 cup Low Fat Mozzarella Cheese
Small amount of Cooking Spray for pan
Preheat oven to 400 degrees
In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
Pour Egg mixture into the heated pan.
Cook uncovered for about 5 mins.
Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.