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    You are in: Home / Cookbooks / Weight Watchers
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    14 recipes in

    Weight Watchers

    Mostly core or easily adaptable to core. These are my time-and-again favourites that see me through the dark days...

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    Grilled (or BBQ if you like) pork skewers, basically. Serve in pita breads with tzatziki, lemon slices, tomatoes, parsley and salad. We're eating a lot of Greek food at the moment so I'm collecting recipes to try. We've not yet had this one but it looks good...

    Recipe #240449

    Taken from my Weight Watchers Mix & Match recipe book. This is a fab way to have hollandaise sauce without the guilt!

    Recipe #224075

    In the UK, Marks & Spencer do THE nicest dessert at this time of year - a raspberry panna cotta. Now for those doing Weight Watchers you'll know that panna cotta is practically a deadly sin, so I made up my own low fat version to try and stop me buying the M&S stuff. It's ever so healthy and really tasty - you wouldn't believe it's low fat at all in my opinion. It's almost core but I think you have to count gelatin(?) in which case it's not quite. Depending on whats in your cupboard you can either make this with a flavoured topping or just add vanilla and keep it simple (and more like a panna cotta). This week I've used raspberry jelly though and I think this is my fave version so I'm posting it this way, but if you want to make the plain vanilla version you may need to add some splenda if you like your desserts sweet. Please note that you have to make this recipe in two parts so allow time for setting, etc. Enjoy!

    Recipe #237110

    THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

    Recipe #239744

    I love banana's but can't stand to eat them when they're over-ripe so I always end up binning some. In a bid to cut down on wastage I now eat this delicious baked (or you could BBQ it) banana combo for my breakfast. I like it so much now that it's gone from being a recipe I use to get rid of my over-ripe banana's to being my standard week-day breakfast! It's so versatile... great on it's own, over porridge or weetabix, on toast, with yogurt, or over ice cream... Mmmmmmm!

    Recipe #231910

    From the UK Cook Eat Enjoy recipe book. This is a really nice, light dessert that I fall back on all the time. The recipe book calls it a mousse / panna cotta, but it's not really either... perhaps like a hard panna cotta in texture if anything, but either way it works well and is really nice. The recipe book serves it with roasted plums, but I prefer it with tinned raspberries. You can pretty much put whatever fruit you like with it (tinned or fresh) but, as per the first review, it does need something with it. It's a lovely summery dessert and doesn't taste particularly low fat at all. This is core or 1.5 points (WITH one roasted plum per serving) if you're doing full choice. Sorry - I'm not sure what the points damage is without the plums. Please feel free to Z-mail me if you would like the roasted plum part of the recipe to try with it. Enjoy!

    Recipe #230594

    I LOVE this recipe. Had it for years in one of my WW recipe books but never made it til after a friend served it at a dinner part one night and I've not stopped making it since! This is 16WW points per serving and can be done in the crock pot, on the hob or in the oven. 04-Aug-07. Following one of the reviews I just wanted to note that, while this recipe can be made with chicken breasts (I have done it this way on many occasions also) it does lose a lot of flavour compared with using chicken thighs. And if you're not doing WW or watching your weight at all then you can get even more flavour by using chicken thighs with the skin on.

    Recipe #224512

    This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.

    Recipe #134871

    These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.

    Recipe #43072

    17 Reviews |  By Bergy

    By using already frozen fruit, this dessert is ready in minutes. You don't have to freeze it for 30 minutes. Quick easy ant not to expensive. The kids will love it.

    Recipe #35079

    31 Reviews |  By LAURIE

    Kid favorite way to eat/make jello.

    Recipe #53771

    This makes such a nice side dish. I even like it cold as a salad the next day! 06/28/08 - UPDATE!! As I have already said, I like this for a salad too. Today I added some chopped egg whites, chopped black olives, some scallions (green and white). I then tossed with one tbls each of EVOO and red wine vinegar. Realllllly good! 07/24/08 - ANOTHER UPDATE! Wow, instead of using the fresh garlic, use roasted! I had several bulbs roasting while I was making dinner. They smelled SOOO good and that is when I figured it could only make this dish better. Just leave out the minced garlic and when the dish is finished, stir in about five squeezed out chopped cloves and then serve. YUM! 07/29/08 - STILL ANOTHER UPDATE! I have really gotten on the quinoa bandwagon. Put together two more recipes, so if you like quinoa as much as me, take a look. I'm not bragging, just sharing a good thing....recipe#316192 and recipe#316159.

    Recipe #121064

    This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience.

    Recipe #66035

    The flavors of this dish merry in pure sunshine! This is how Salmon should taste and Chef Grace Parisi, known for her easy and fabulous sauces, really out did herself this time. Salmon generally pairs well with red; here the tangy lime and sweet red onion salsa tune the choice to a bright fruity Burgundy or Pinot Noir. Two excellent choices are the 1998 Louis Jadot Chorey-lès-Beaune from France and the 1998 Coldstream Hills Yarra Valley Pinot Noir from Australia.

    Recipe #133089


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