Member’s Recipes

These are recipes brought in by Weight Watcher members into the meeting room.   If you are wanting to share your recipe, please send me the recipe, with your name, the SP, and the source.  I will go ahead and share with everyone.  They may be recipes that are not from a Weight Watchers cookbook or other WW source. Please verify SP.  Thank you!!

The following recipe was given to me by David, a member who has lost 100 pounds with WW. They sound absolutely wonderful.   Enjoy!

Crock Pot Tuscan Chicken Alfredo

16 oz boneless skinless chicken breasts 1 cup fresh baby spinach 4 oz. reduced fat cream cheese, softened 1/2 cup fat free milk 1/8 cup grated parmesan cheese 1 cup diced Italian style tomatoes 1 Italian seasoning packet 8 oz mini farfalle pasta

Place chicken in bottom of crock pot. Sprinkle with Italian seasoning.

In a small bowl mix together cream cheese, Parmesan cheese, and milk. Pour over chicken. Top with tomatoes and spinach. Cover and cook on low for 3-4 hours.

During the last 35 minutes of cooking cut chicken into chunks and pour dry pasta into the crock pot. Stir well turn heat to high and continue cooking for another 35 minutes or until pasta is tender. Enjoy! Serves 4.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

In one of our meetings, a member shared an awesome Skinny Buffalo Dip.  (Pam, Congratulations your 25 lb. award).  She is an avid sports fan along with being a huge Chiefs fan.  This last Sunday she tailgated and took this dip and served with fresh veggies.  It was a hit!!!!  It sounds fantastic and I thought I would share with you since we have alot of sporting events coming up!!  Go ROYALS, Go CHIEFS, ok and yes, I have to say it GO KSTATE WILDCATS !  EMAW!

Skinny Buffalo Dip

½ c. light mayo

7 oz. plain Greek yogurt

2 T. buffalo sauce

1/4 tsp. – ½ tsp. garlic powder

A small handful of blue cheese (optional)

Mix together the mayo, Greek yogurt, and buffalo sauce.  Slowly add the garlic powder, starting with ¼ tsp. and adding a little more at a time until you reach the desired taste.  Top with blue cheese and serve with cut veggies.

 

 

 

 

Thanks to Becki!!  She brought in an awesome recipe for a smoothie which has helped her with her ice cream habit and eating at night.  She is making a Pumpkin Latte Smoothie!!!  Here is the most awesome recipe.  She even brought me a sample!

Pumpkin Latte Smoothie

1 packet of Weight Watchers French Vanilla Smoothie Mix

½ c. strong coffee with 1 oz. of Nestle Coffee Mate Pumpkin spice Coffee Creamer

½ c. skim milk

Sprinkle of allspice

1 full cup of ice

Blend in blender.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Thanks Steve.  The easiest crock pot recipe (if it can get any easier) and have made it several times.

Crock Pot Chicken

2 pounds chicken breasts

2 cans of Rotel tomatoes

1 can diced tomatoes

1 package of taco seasoning

Put in crock pot and put on low for 8-10 hours.

 

 

 

Apricot Chicken

1/2 c. chicken stock (broth)

1/2 c. apricot preserves

2 green onions, chopped

1 lg. clove garlic, chopped

Salt and pepper to taste

Combine ingredients in small saucepan bring to a boil then let simmer till thicken 15-20 minutes.  Coat sauté pan with 1 T. oil.  Brown chicken breast grill at medium heat until internal temperature reaches 165 15-20 minutes.  Last 5 minutes of cooking, pour apricot chicken sauce over chicken.  Makes 4 servings

 

 

Moroccan Chicken and Lentils (thanks Debbie)

1 8 oz pkg. baby carrots

1 ½ c. dried lentils

1 ½ lb. frozen chicken breast tenders

2 (1 ½ oz) cans chicken or vegetable broth

Spices

½ tsp. cinnamon

¾ tsp. turmeric

2 T. minced garlic

¾ tsp. salt

Place ingredients in crockpot.  Mix spices with broth and pour over ingredients.  Cover, cook on high 5 hours or low 7-8 hours.  Serves 6.

 

 

 

 

Chicken Meatballs with broccoli and brown rice (thanks Gloria)

1 pkg. Aidell’s (at Hyvee) teriyaki and pineapple chicken meatballs

Frozen broccoli florets

Instant brown rice

Takes about 10 minutes to cook rice (cook per pkg directions).  Microwave meatballs for 2-3 minutes.  Cook broccoli in water on stove 3 minutes.  Add teriyaki sauce or soy sauce for extra flavor.  Mix everything together.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Banana Split

1 banana, sliced

5 strawberries, sliced

2 T. chocolate syrup (low calorie or no sugar)

2 T. fat-free cook whip

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Pineapple-Raspberry Parfaits (thanks Stacy)

2 8 oz. containers (2 c) nonfat peach yogurt

½ pint fresh raspberries (about 1 ¼ c)

1 ½ c. fresh, frozen, or canned pineapple chunks

Divide and layer yogurt, raspberries, and pineapple into 4 glasses

From Eating Well April/May 2006

 

 

 

World’s Easiest Chicken Empanadas (thanks Stacy)

Heat oven to 375.  Spray a baking sheet with nonstick spray and set aside.  In a medium bowl, season 6 oz. cooked, shredded skinless chicken breast (about 1 breast) with salt and pepper, then add ¼ c. salsa.  Roll out 1 pkg. Pillsbury Crescent Recipe Creations Seamless dough Sheet into a large rectangle of even thickness.  Cut lengthwise into two even strips.  Next, cut each strip across its width into thirds, so you’re left with 6 rectangles of dough.  Stretch out each rectangle just a bit.  Evenly distribute chicken mixture among centers of dough.  Fold dough into triangles; then, using a fork dipped in water, press edges around filing to crimp and seal.  Place empanadas on baking sheet and bake until golden brown, about 12 minutes.

 

 

 

Tuna Stuffed Pepper (thanks Stacy)

Heat oven to 375.  Spray a baking pan with nonstick spray and set aside.  Slice off the top of one red bell pepper, removing stem and seeds; rinse and pat dry.  Combine one 5 oz can albacore tuna packed in water drained and flaked, with 1 T. Dijonnaise (or make your own with fat-free mayo and Dijon mustard mix).  Scoop mixture into pepper.  Place pepper in pan and bake until softened, about 25 minutes.