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    You are in: Home / Cookbooks / Weight Watchers Core Recipes - WW
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    Weight Watchers Core Recipes - WW

    When the Weight Watchers Core program was introduced, I immediately switched plans and began collecting recipes that fit well within the Core Food lists. In a nutshell, the program emphasizes meals that are rich in grains, legumes, vegetables and lean proteins (animal or soy). No flour, no sugar and no baked goods. All of these are Core, can easily be made Core with some minor modifications, or where the non-Core ingredient is a point or less per serving or easily separated from the rest of a dish (e.g., bread in a sandwich where the filling is Core. Some of my most common substitutions include using olive oil instead of butter whenever possible (will also reduce the oil to meet the 2 teaspoon allotment in most recipes); using arrowroot in place of flour or cornstarch in thickening sauces; yogurt and yogurt cheese instead of sour cream and cream cheese; Splenda for sugar; replacing white rice with brown rice or couscous; whole wheat pasta instead of regular; chicken broth for small amounts of white wine, and the use of flavorings and extracts in lieu of some ingredients (e.g, maple extract for small amounts of maple syrup). Where I've tried the recipe, see my review for the modifications made. Great flavors are key to being satisfied and these fit the bill. If you have questions about a recipe and how to prepare it with modifications, just z-mail me. (cover photo by PaulaG - Chicken and Barley Chili)
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    I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.

    Recipe #385812

    I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.

    Recipe #148554

    An improvisation of a recipe from Vegetarian Times, modified to suit the contents of my pantry, my tastes and the WW Core program. I love that it captures the flavor profile of longer cooking dishes but can be prepared in less than 30 minutes. The optional garnishes are not Core and require WPA. (Flex=4 points)

    Recipe #339531

    5 Reviews |  By poo235

    From Food and Wine magazine, posted for ZWT3. I haven't tried this yet... "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

    Recipe #232736

    Although I did not submit a recipe for the Category Craze-E contest, the wonderful list of ingredients begged me to cook along with other members. This hearty soup includes an assortment of fall/winter vegetables and small turkey meatballs. This would also work well as a vegetarian meal using two 14 oz cans of chickpeas or one 19 ounce can of the same instead, along with vegetable broth. Curry powders vary immensely in their flavor intensity and spiciness so the measurements here serve as a guide. Use your own preferences to make the decision.

    Recipe #334762

    From a Weight Watchers message board. "I usually substitute green onion for chives because I don't always have the green onion on hand." 1 serving = 3 tablespoons

    Recipe #303270

    1 Reviews |  By Kendra*

    This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work.

    Recipe #330508

    2 Reviews |  By poo235

    LOVE foil pack recipes...I use them when I go camping for a weekend trip. Really, any fish would probably work well, but I have never tried any other ones. The sauce for this foil pack is from Fiona Haynes' About.com Low Fat Blog. I added some veggies to make it a a complete meal.

    Recipe #223273

    Recipe #252038

    This is a recipe that tastes better than it sounds. Use any kind of frozen fruit you like.

    Recipe #158629

    I use this for my diabetic friends who come on Thanksgiving and Christmas. I got this recipe from an Equal recipe card somewhere.

    Recipe #15806

    Old as the hills recipe for weight watchers

    Recipe #15912

    A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!

    Recipe #23367

    I made these saturday night for company, very big hit and Lf.

    Recipe #31566

    Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste. I like to mix with breadcrumbs for casserole toppings. Or for stuffed mushrooms.

    Recipe #121622

    This is a GREAT rub for pork chops, lamb chops, steaks, chicken breasts and fish fillets. I've used it twice on pork chops so far and I just loooooooooooooove it! My rub didn't turn out as hot as I expected it to be, but the flavour of all the spices is just wonderful. The amount given will be enough for six portions of meat. You may want to double the amount. It's great for gifts, too!

    Recipe #132796

    A mix that will work for a gift for any occasion, makes great soup to boot! Pair with Recipe #54124 posted by me also.

    Recipe #54123

    I got this from Secrets From a Caterer's Kitchen by Nicole Aloni.

    Recipe #74174

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