Tag Archives: weight watchers

Curry Vegetables with Couscous

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Curry Vegetables with Couscous

One more fantastic slow cooker recipe. I had a can of chickpeas in the cupboard and started to thing of various dinner combinations to cook these with. I love using my slow cooker, especially on the days I work from home. Chickpeas, Curry and a slow cooker just seemed like a fantastic combination so I looked up various recipes and came up with this combination. It seems you need curry powder and coconut milk to make a good curry. Toss in some vegetables and spices and there you have it, a tasty Vegetable Curry dish. I served this particular dish with couscous but you could use rice if you wish. This recipe makes approximately 4-6 servings (depending on the amount of veggies you add). 1 cup is approximately 4 weight watchers points (old points, i don’t do the new system). Add 1/2 cup of couscous for 1.5 points and here you have a filling 5.5 point dish. The couscous I use is organic and seems to have less points per serving then other coucous types i have seen.

Ingredients
  • 3 cups Cauliflower chopped
  • 1 15-ounce can Chickpeas, rinsed and drained
  • 1/2 cup frozen cut Green Beans
  • 1/2 cup of frozen Corn
  • 1 cup sliced Carrots 
  • 1/2 cup chopped Onion 
  • 1 14-ounce can Vegetable Broth 
  • 3 teaspoons Curry Powder
  • 1 14-ounce can light Coconut Milk 
  • 1 tsp of dried Basil (feel free to add other spices as well)
  • Couscous
Directions
  1. In a 4-quart slow cooker, combine Cauliflower, Chickpeas, Green Beans, Corn, Carrots, Onion, and Basil.
  2. Stir in Broth and Curry Powder. 
  3. Cover and cook on low-heat for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. 
  4. Stir in Coconut Milk.
  5. Spoon over 1/2 cup of Couscous.

 

Mediterranean Snapper Foil Packet

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Mediteranean Snapper Recipe

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.

Ingredients:
  • 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
Directions:
  1. Preheat oven to 450ºF.
  2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
  3. Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
  4. Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
  5. Bring the two long sides of the foil together over the fillet; fold and crimp closed.
  6. Make sure the packet is completely sealed with no leaks or holes.
  7. Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
  8. Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
  9. Open carefully and enjoy.

Szechwan Sweet and Spicy Shrimp

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Szechwan Sweet and Spicy Shrimp

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.
Ingredients:
  • 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
Directions:
  1. In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. Heat oil in a large skillet over medium-high heat.
  3. Stir in green onions and garlic; cook 30 seconds.
  4. Stir in shrimp toss in the oil until cooked.
  5. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Weight Watchers Restaurant Helper

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Posh

The picture above was taken at Posh Improvisational Cuisine in Scottsdale Arizona. My Hubby and I enjoyed this restaurant a great deal on our recent trip to Arizona. When we return to Scottsdale, it will be a must eat at again restaurant. AMAZING!!! If you are ever visiting Scottsdale, please go there. The experience, food and staff are just fantastic.

Let’s take a break from food for a moment. The worst part of watching what you eat is when you eat out. Be it with friends, family or a romantic night out. Perhaps it’s a fancy restaurant or just a small gathering at a coffee shop. When possible, I always check the menu before I head out. I want to make sure there’s a healthier option. If I don’t have time to check I most likely end up having the salad or say screw it and go for the full-on, non-healthy dish. That’s call self-sabotage people and the feeling afterwards is not a happy one. Guess what food lovers? All is not lost and yes we can finally enjoy a night out knowing exactly what we are eating. I stumbled upon a restaurant listing that contains the Weight Watcher points Old and New for the dishes served at a few main steam restaurants (Weight Watcher’s Restaurant Helper). I am hoping this helps provide piece of mind to all those food lovers out there. I mean come on, we can’t eat at home all the time.

Note: save the link to your phone so you will have it on hand for those last minute hook ups with your peeps.

Slow Cooked BBQ Chicken

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Slow Cooked BBQ ChickenI love slow cooker recipes. Just put it all in a pot and walk away until dinner. Works well for those busy days. For me personally I like the extra time I get working out in the afternoons not having to worry about starting dinner. 1/2 cup is 3 weight watcher points (old) serve with half a weight watchers pita and side salad and you have a full balanced dinner. Just make sure to count you points.

Ingredients:
  • 1 1/2 lb. raw Boneless Lean Chicken Thighs or Breast (I personally like and used Thighs)
  • 1 can Tomato Paste (I used Garlic and Herb)
  • 1 1/4 cup of water
  • 1/2 cup ketchup
  • 2 tbsp. plus 2 tsp. brown sugar (not packed)
  • 2 tbsp. plus 2 tsp. cider vinegar
  • 2 tsp. garlic powder
  • Red pepper flakes
Directions:
  1. Place all ingredients except the chicken in the crock pot. Stir until mixed.
  2. Add chicken and coat well with the sauce.
  3. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
  4. Remove all the chicken and place it in a bowl. Shred each piece using two forks.
  5. Return the shredded chicken to the crock pot, and mix well with the sauce.
  6. Serve and Enjoy.

Grilled Shrimp Skewers

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Grilled Shrimp SkewersOk, 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.

Ingredients:
  • 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
Directions:
  1. Set oven on the broil setting (500 – 550 degrees)
  2. Heat up a grill pan (about 3 mins) remove and light spray with oil.
  3. While heating the pan mix first four ingredients together.
  4. Put about 6 shrimp on each skewer. ( if using wooden soak in water for 30 mins first)
  5. Spread the sauce all over the shrimp
  6. Cook on one side for 2 mins, flip over for another 2 mins
  7. Serve and enjoy

 

Baked Crab Cakes

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Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.

Ingredients:
  • 10 ounches of Crabmeat
  • 1.5 cups of Panko
  • 1/2 Red Pepper, minced
  • 2 Scallions, sliced
  • 3 tbls of non-fat Miracle Whip
  • 3 large Egg Whites
  • 10 dashes Hot Sauce
  • 1/4 tsp Salt
  • 1/4 tsp freshly ground Pepper
Directions:
  • Preheat oven to 450°F.
  • Coat a 12-cup nonstick muffin pan with cooking spray.
  • Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
  • Bake until crispy and cooked through, 20 to 25 minutes.

Pumpkin Pie Frozen Yogurt

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Happy Halloween my friendly food followers. Pumpkins and Halloween go hand in hans so why not try serving up some Pumpkin Frozen Yogurt this season. After experimenting with some low fat pumpkin drink recipes I had some left over pumpkin puree. I thought to myself what can I make with this left over pumpkin and it hit me, frozen yogurt. Here you have a delicious low fat pumpkin pie in the form of a frozen treat. Super creamy, yummy and not overly sweet. 1/2 cup is 2 weight watchers points. Top with low fat  whipped cream and sprinkle a little extra pie spice and dig in.

Ingredients:
  • 1 cup Canned Pumpkin Puree
  • 1 cup Non- Fat Greek Yogurt
  • 3 tbls Honey
  • 1 tsp Pumpkin Pie spice OR (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
Directions:
  1. Place all ingredients in a medium-sized bowl and stir until combined.
  2. Place mixture in an ice cream maker and let churn for 20 minutes, or until cold and creamy. No ice cream maker? No problem just place in the freezer for 2 to 3 hours and stir every 30 minutes.
  3. Serve immediately or place in the freezer for another hour if a firmer texture is desired.

NOTE: If you don’t have an ice cream maker, just place yogurt in the freezer for 2 – 3 hours  stirring every 30 mins.

Cilantro Garlic Shrimp

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I love shrimp and here’s just one more amazing shrimp recipe that super easy to make on those busy days. This one marries the flavours of Cilantro, Garlic with a generous squeeze of lime. 6oz (about 1 cup) of shrimp equals 4 weight watcher points. Add 1/2 cup of rice for an well rounded 6 point dinner.

Ingredients:
  • 2 tsp Extra Virgin Olive Oil
  • 2 lb Shrimp, without the shell and deviened
  • 6 garlic cloves minced
  • 1/3 cup fresh Cilantro chopped
  • 1 Lime
  • Salt and Pepper
  • 2-3 cups of cooked Rice
Directions:
  1. In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
  2. Add oil to a large non-stick pan and heat to medium-high.
  3. Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
  4. Turn shrimp over and add garlic and toss.
  5. Sauté another minute or two until shrimp is cooked, DO NOT overcook.
  6. Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
  7. Serve hot over 1/2 cup of rice.

Honey Mustard Snapper

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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.

Ingredients:
  • 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
Directions:
  1. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions.
  2. Heat a non-stick pan over medium heat.
  3. Dip snapper fillets in marinade and let sit for 5 mins each side to make sure both sides are fully coated.
  4. Place in pan and pour 1/2 of the marinade over top.
  5. Cook for 2 to 3 minutes on each side.
  6. Fish is cooked when you can flake it easily with a fork. Serve and Enjoy.