Weight Watchers Recipe Collection (2024)

Below you will find various Weight Watchers friendly recipes we love. If you have a recipe you'd like to share, let us know!

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Asian Noodle Salad

I had a craving for something with spicy asian flavors the other day, and I conjured up this delicious pasta salad. Packed with fresh veggies, it has served as my lunch for the past two days. You will need:

8 c. cooked whole wheat pasta
1/2 c. chopped celery
1/2 c. chopped green onion
1/2 c. chopped cilantro
1/2 c. chopped red bell pepper
1/2 c. shredded carrots

For dressing:
4 tbsp. olive oil
4 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. hoisin sauce
plenty of crushed red pepper
salt and pepper, to taste

Once your pasta is cooked, place in a bowl of ice water to cool. While it's cooling, mix all of the dressing ingredients together. Remove cold pasta from ice water bowl and place in a serving bowl. Add vegetables and pour sauce over the top. Stir in additional crushed red pepper until salad reaches your desired level of spiciness.

Serves: 8 (about 1 cup per serving)
Points: 5.5
Points with 3 oz. chicken breast: 8.5

A yummy and filling dinner or lunch!

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Risotto-ish

This is one of my top 5 Weight Watcher recipes. The serving size is huge and its super easy. If you like risotto, this is a must-try! You can find barley in any grocery store. Check in the rice section.

2 sprays cooking spray
2/3 tbsp unsalted butter
1 cup yellow onion, finely chopped
1/2 lb cremini mushrooms, finely chopped (also called baby bella)
3 cups vegetable broth
1 cup uncooked barley
1 tsp salt to taste

Coat a 3qt saucepan with cooking spray.
Melt the butter.
Add the onion and saute about 5 minutes.
Add the mushrooms and cook until they release moisture, about 5 minutes.
Add broth, barley and salt; bring to a boil.
Reduce heat to a simmer, partially cover the pan and cook for 60 - 75 minutes or until barley is tender. Stir occasionally and add more broth if needed.

Serves 6 (about 1 cup/serving)
Points = 3

PS. For an added kick, I like to top with about 1 tbsp of shredded parmesan before serving. It adds another point, but I think its worth it!

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Nachos!

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Moroccan Stew

Here is a quick and easy one pot stew (well, two pots if you put it over brown rice). When I'm worried that I won't be able to eat fresh veggies before they go bad, I chop them up, put them on a cookie sheet, freeze them and store in freezer zip-lock bags. Makes week night cooking that much quicker!

You can really use any combo of veggies in this dish. Its the spices that give it a Moroccan flair!

1 Tbsp olive oil
1/2 onion
2 medium carrots
1 cup butternut squash
1/2 cup celery
1/2 cup frozen corn kernels
1 cup bell pepper

1 Tbsp cumin
1 tsp curry powder
1 tsp turmeric
1/2 tsp cayenne powder
salt & pepper

1 15oz can garbanzo beans (drained)
1 15oz can diced tomatoes
1.5 cups vegetable broth

Heat the olive oil in a large pot.
Add the onion and carrot cooking until tender, about 3 minutes.
Add the remaining vegetables and cook another 3 minutes.
Add the garbanzo beans and spices and toss until the beans and veggies are coated with the spices.
Add the tomatoes and broth; simmer for about 25 minutes or until sauce has reduced and thickened.
Serve over 1/2 cup brown rice with 1 Tbsp light sour cream.

Total = 7 points (including the rice and sour cream). Serves 4.

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Mexi-Style Turkey Chili

>Ground turkey
>Pinto beans
>Mexican style canned tomatoes + fresh tomatoes
>Spices (chili powder, oregano, cumin, s&p)
>Diced onion, sauteed
>Pam olive oil spray
Mission low carb tortilla, baked crispy = 1 pt
1/8 cup shredded cheese = 1.5 pts
1/4 cup avocado = 2 pts
1.5 tbs light sour cream = .5 pt
Total Points = 9