Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Weight Watchers Plus Other Healthy Recipes
    Lost? Site Map

    135 recipes in

    Weight Watchers Plus Other Healthy Recipes

    Contains recipes from Doctors Roizen and Oz and other nutritionists. These recipes taste great and will enhance your life.
    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From Family Circle magazine, June 2013 issue. It says, “Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer – and a breeze to make.” Cook time doesn’t include several hours of refrigeration time.

    Recipe #499865

    From Lyn-Genet Recitas’ book, The Plan.

    Recipe #498094

    From Lyn-Genet Recitas’ book, The Plan. She says that most pears purchased in the supermarket are unripe; if you put them in the sun they will ripen in a day. Chia seeds provide protein and omega-3. The recipe doesn’t provide exact quantities for the vanilla extract, cinnamon, and chia seeds, so the amounts listed are my own estimates. The ice isn’t recommended for those who have thyroid dysfunction. Rice Dream or Silk coconut milk are the preferred brands.

    Recipe #498031

    From Lyn-Genet Recitas’ book, The Plan. She says, “Making your own flax granola is very easy. You can double the amounts of ingredients if you wish, to have more granola on hand.” You may use any amounts or combination of dried fruits and nuts as the ones listed below are suggestions. Prep time doesn’t include the overnight refrigeration. Where no amount is indicated it is "to taste".

    Recipe #496638

    Kate Sherwood’s recipe from the March 2013 issue of Nutrition Action Health Letter. She says, “Try tossing a bag of baby spinach into the pot just before serving. Then top each bowl with a dollop of plain yogurt.” Per 1 cup serving: Calories 270; Sodium: 300 mg; Total Fat 8 g; Sat Fat 2 g; Protein 15 g; Carbs 39 g; Fiber 9 g.

    Recipe #496382

    From Dr. Ian K. Smith’s book, The Shred Revolutionary Diet. This is less than 200 calories.

    Recipe #495641

    From Dr. Ian K. Smith’s book, The Shred Revolutionary Diet. This is 200-250 calories.

    Recipe #495637

    From Bob Greene’s book, 20 Years Younger. Per serving: 264 calories; 1.6 g saturated fat; 5 mg sodium; 6 g fiber.

    Recipe #495148

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “Here’s a recipe for pizza crust that you can actually hold in your hands. That may sound like nothing special, but when we eliminate wheat from our lives, we also eliminate the unique viscoelastic properties of wheat gluten, the quality that provides wheat foods’ portability and the unique sturdiness that allows you to stuff a pita full of ingredients or hold a sandwich between your hands. In this recipe, we re-create these properties by using a plentiful quantity of cheese mixed with nonwheat flours. This confers sufficient strength to the dough to allow you to confidently eat a slice of pizza with your hands without a lapful of tomato sauce! For a classic pizza, remove the baked crust from the oven and layer with pizza sauce, mozzarella cheese, Parmesan cheese, and your favorite toppings. Bake for an additional 10 minutes or until the cheese melts.” Per serving: 185 calories, 9 g protein, 5 g carbohydrates, 16 g total fat, 3 g saturated fat, 2 g fiber, 153 mg sodium.

    Recipe #494619

    My recipe adjusted for ZWT8 Diabetic Challenge - Mexico region. This is based on Dienia's great recipe #465906 (my photos are there, BTW!). I also made mine gluten free with recipe #494283 (okay, I switched this from my original recipe #470772!).

    Recipe #494447

    Based on a recipe from Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “This delicious deep-green seaweed salad combines white beans, crunchy radishes, and toasted hazelnuts in a mosaic of unusual tastes. An added plus: It is rich in iron and calcium.”

    Recipe #494340

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “These simple tortillas provide the starting place for endless variations: Mexican tortillas filled with sautéed poblano chile peppers and bell peppers, Cheddar cheese, sour cream, and salsa; Asian wraps with chicken, scallions, shredded fresh ginger, and hoisin sauce or Asian dipping sauce; and Mediterranean wraps filled with spinach, sliced olives and avocado, and feta cheese, drizzled with olive oil…. Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches.” Per serving: 205 calories, 11 g protein, 10 g carbohydrates, 16 g total fat, 1 g saturated fat, 9 g fiber, 136 mg sodium.

    Recipe #494283

    From William Davis, MD’s book, Wheat Belly Cookbook. He says, “This recipe makes an incredible loaf of bread, rich with the unique flavor of caraway seeds. Use it as you would any other rye bread – for a ham and Swiss cheese sandwich, corned beef sandwich, or rye toast spread with butter. If you’re in the mood for the hearty richness of a pumpernickel rye, add 2 ½ teaspoons instant coffee granules and 2 ½ tablespoons unsweetened cocoa powder to the dry ingredients.” Per slice: 233 calories, 11 g protein, 9 g carbohydrates, 19 g total fat, 4 g saturated fat, 4 g fiber, 412 mg sodium.

    Recipe #494265

    3 Reviews |  By Rita~

    Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

    Recipe #54121

    From Sunset’s book, Fresh Produce A to Z. Cook time doesn’t include 1-2 hour refrigeration time. Nutrition per serving of vegetables: 216 calories, 5 g protein, 14 g carbohydrates, 17 g total fat, 0 mg cholesterol, 51 mg sodium; per tablespoon of marinade: 89 calories, 0 g protein, 2 g carbohydrates, 9 g total fat, 0 mg cholesterol, .17 mg sodium.

    Recipe #491846

    From JoAnna M. Lund’s book, Cooking Healthy with Splenda. She says in the recipe’s intro, “Are you shocked to see such a short list of ingredients for this luscious pie? In this case, simplicity is the key to something spectacularly good.” The biggest difference between this recipe and the many others posted on food.com is that this one doesn’t contain eggs. Prep and cook times don’t include resting times nor refrigeration before serving. Nutritional information per serving: 175 calories, 7 gm fat, 3 gm protein, 25 gm carbohydrate, 124 mg sodium, 76 mg calcium, 1 gm fiber.

    Recipe #491508

    From Jennifer Cornbleet’s book, Raw Food Made Easy for 1 or 2 People. Use Granny Smith apples for a tart, less sweet apple juice. You’ll need a cutting board, an 8-inch chef’s knife, and a juicer. Juicing the ginger first allows the apples to push more of the ginger through the juicer. I include the stems and seeds in the juicing process.

    Recipe #490851

    Kate Sherwood’s recipe from the November 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. She says, “You can use dry white wine instead of vermouth.” Per 1 1/2 cups serving, made with chicken breast: Calories 370; Total Fat 17 g; Sat Fat 2.5 g; Protein 29 g; Carbs 19 g; Fiber 3 g; Sodium 400 mg.

    Recipe #490814

    From Jordan Maerin’s cookbook, Raw Foods for Busy People. She says, “Tahini makes a deliciously rich dressing for salads.” I so agree!

    Recipe #490621

    From Jordan Maerin’s cookbook, Raw Foods for Busy People. It calls for recipe #490621 #490621 for the Tahini Dressing.

    Recipe #490623

    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites