This is my menu plan I tried to keep it as simple as possible. I am trying to prepare family meals that are Weight Watchers Friendly. Recipes are included for all of these recipes.
* 1 pound boneless chicken
* 1 container (16 oz) ff sour cream
* 1 packet Lipton's onion soup mix
* 1 can campbell's ff cream of chicken or cream of mushroom soup
* 1 small can mushrooms
Put all ingredients in the crockpot and cook on low for 6 hours.
* Makes 6 servings.
* Each serving - 4 points
Pour over pasta or rice.
Be sure to add the points.
Baked Beef Ziti
I use whole wheat penne instead of ziti, and Healthy Choice pasta sauce, which probably knocks it down a little.
Now POINTS Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 50 min
Level of Difficulty: Moderate
Tender noodles smothered in a rich tomato-meat sauce and nestled under melted cheese are usually a POINTS disaster. But you can put this Italian classic back on your menu with our easy renovations.
Ingredients
12 oz uncooked ziti
1 tsp olive oil
1/3 pound raw extra lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
20 oz canned crushed tomatoes
2 medium garlic clove(s), minced
1/2 tsp black pepper
1 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F (177°C).
Cook pasta according to package directions without added fat or salt; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
White Chicken Chili
1 lb boneless, skinless chicken breast
2 cans of great northern beans (I think a regular white bean would be a substitute)
1 cup of salsa
chicken broth
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
I dice up the chicken breast in bite sized pieces. Toss them in a pot and brown them a bit. Dump in cans of beans, salsa and enough broth to make a chili/soup consistency. Season and simmer for about 45 minutes on low. Viola. Done. The beans make it very filling.
WW note: The points per canned beans may vary. This past weekend I made it into 5 servings...6 points per serving. I would say it's about a 1.5 cup serving...I just split it evenly between containers. Check your points on your beans to be sure.
Weight Watchers Chicken and Cheese Casserole
6 points per serving.
55 min | 10 min prep
SERVES 8
* 2 cups cooked macaroni
* 2 cups chicken, chopped
* 2 cups cream of mushroom soup, undiluted
* 2 cups skim milk
* 8 ounces low-fat cheddar cheese
1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake,covered, 35-45 minutes.
4. Remove cover; bake 10-15 minutes longer.
5. Serve immediately.
Taco Junk
6 Points
1¼ hours | 7 min prep
SERVES 5
* 1 lb lean ground beef or ground turkey
* 1 (16 ounce) can black beans
* 1 (16 ounce) can stewed tomatoes (chopped)
* 1 (1 1/4 ounce) envelope taco seasoning mix
* 1 (1 ounce) envelope ranch dressing mix
1. Fry meat until just done.
2. Drain off excess oil.
3. Rinse with hot water.
5. Cover
4. Simmer on low for 1 hour.
5. You can use warmed flour tortillas and wrapped this up in them with a plop of sour cream and a bit of grated cheese.
WW Skinny Chimichangas
4 points per serving.
You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.
55 min | 15 min prep
SERVES 4
* 1/2 lb ground turkey breast
* 1 onion, finely chopped
* 1 garlic clove, minced
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1 (8 ounce) can tomato sauce
* 2 tablespoons chopped mild green chilies
* 1/3 cup shredded reduced-fat cheddar cheese
* 4 (8 inch) fat free tortillas, flour
1. Preheat the oven to 400 degrees F.
2. Spray a nonstick baking sheet with nonstick spray; set aside.
3. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
4. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
5. Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
6. Stir in the tomato sauce and the chiles; bring to a boil.
7. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
8. Remove from the heat and stir in the cheddar cheese.
9. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
10. Spoon about 1/2 cup of the filling into the center of each tortilla.
11. Fold in the sides, then roll to enclose the filling.
12. Place the chimichangas, seam-side down, on the baking sheet.
13. Lightly spray the tops of the tortillas with nonstick spray.
14. Bake until golden and crisp, about 20 miuntes.
15. Do not turn.
Chicken Noodle Casserole
* 1 10 3/4 oz can of 98% fat free cream of chicken soup, undiluted
* 1/2 c fat free mayonaise
* 2 TBLSP lemon juice
* 2 c cubed, cooked chicken (I just used 2 boneless, skinless breasts)
* 1 small onion, chopped
* 1/4 c chopped green pepper
* 1/4 c chopped sweet red pepper
* 1 c fat free shredded cheddar
* 1 c fat free shredded mozzerella
* 12 oz medium egg noodles, cooked and drained
In a large bowl, combine soup, mayo and lemon juice.
Add the chicken, onion, peppers, 1/2 of each cheese and mix well.
Add noodles and toss to coat.
Transfer to a sprayed casserole dish.
Bake at 350* for 30-35 minutes.
Sprinkle with remaining cheese and bake for another 10 min. or until vegetables are soft.
* 6 large servings (close to 2 cups each)
* Each - 7 points
Taco, "impossible Pie"
1 lb equivalent of veggie ground or veggie crumbles (if you use turkey pts go up to 27 total/4.5 per serving
taco seasoning
1 cup chopped onion
1/4 cup green chiles diced
1/2 cup diced tomatoes (can use rotelle)
1/2 tsp salt
1 cup shredded fat free cheese (can use "Lifetime" lowfat at 1pt per oz)
1/2 cup reduced fat bisquik
1 cup skim milk
1/2 cup fat free egg substitute
Heat oven to 400. Grean 9" pie plate. Cook veggie crumbles and onion until cooked through. Add taco seasoning,green chiles, and tomatoes. Stir in salt. Spread on pie plate sprayed w/ pam.Sprinkle w/ cheese. Stir remaining indgredients until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. 6 servings. 17 pts for entire pie so 3 pts per serving.
- Monday: Crockpot Chicken Stroganoff
- Tuesday: Baked Beef Ziti
- Wednesday: White Chicken Chili
- Thursday: Chicken and Cheese Casserole
- Friday: Taco Junk
- Saturday: Chicken Noodle Casserole
- Sunday:
* 1 pound boneless chicken
* 1 container (16 oz) ff sour cream
* 1 packet Lipton's onion soup mix
* 1 can campbell's ff cream of chicken or cream of mushroom soup
* 1 small can mushrooms
Put all ingredients in the crockpot and cook on low for 6 hours.
* Makes 6 servings.
* Each serving - 4 points
Pour over pasta or rice.
Be sure to add the points.
Baked Beef Ziti
I use whole wheat penne instead of ziti, and Healthy Choice pasta sauce, which probably knocks it down a little.
Now POINTS Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 50 min
Level of Difficulty: Moderate
Tender noodles smothered in a rich tomato-meat sauce and nestled under melted cheese are usually a POINTS disaster. But you can put this Italian classic back on your menu with our easy renovations.
Ingredients
12 oz uncooked ziti
1 tsp olive oil
1/3 pound raw extra lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
20 oz canned crushed tomatoes
2 medium garlic clove(s), minced
1/2 tsp black pepper
1 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F (177°C).
Cook pasta according to package directions without added fat or salt; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
White Chicken Chili
1 lb boneless, skinless chicken breast
2 cans of great northern beans (I think a regular white bean would be a substitute)
1 cup of salsa
chicken broth
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
I dice up the chicken breast in bite sized pieces. Toss them in a pot and brown them a bit. Dump in cans of beans, salsa and enough broth to make a chili/soup consistency. Season and simmer for about 45 minutes on low. Viola. Done. The beans make it very filling.
WW note: The points per canned beans may vary. This past weekend I made it into 5 servings...6 points per serving. I would say it's about a 1.5 cup serving...I just split it evenly between containers. Check your points on your beans to be sure.
Weight Watchers Chicken and Cheese Casserole
6 points per serving.
55 min | 10 min prep
SERVES 8
* 2 cups cooked macaroni
* 2 cups chicken, chopped
* 2 cups cream of mushroom soup, undiluted
* 2 cups skim milk
* 8 ounces low-fat cheddar cheese
1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake,covered, 35-45 minutes.
4. Remove cover; bake 10-15 minutes longer.
5. Serve immediately.
Taco Junk
6 Points
1¼ hours | 7 min prep
SERVES 5
* 1 lb lean ground beef or ground turkey
* 1 (16 ounce) can black beans
* 1 (16 ounce) can stewed tomatoes (chopped)
* 1 (1 1/4 ounce) envelope taco seasoning mix
* 1 (1 ounce) envelope ranch dressing mix
1. Fry meat until just done.
2. Drain off excess oil.
3. Rinse with hot water.
5. Cover
4. Simmer on low for 1 hour.
5. You can use warmed flour tortillas and wrapped this up in them with a plop of sour cream and a bit of grated cheese.
WW Skinny Chimichangas
4 points per serving.
You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.
55 min | 15 min prep
SERVES 4
* 1/2 lb ground turkey breast
* 1 onion, finely chopped
* 1 garlic clove, minced
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1 (8 ounce) can tomato sauce
* 2 tablespoons chopped mild green chilies
* 1/3 cup shredded reduced-fat cheddar cheese
* 4 (8 inch) fat free tortillas, flour
1. Preheat the oven to 400 degrees F.
2. Spray a nonstick baking sheet with nonstick spray; set aside.
3. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
4. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
5. Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
6. Stir in the tomato sauce and the chiles; bring to a boil.
7. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
8. Remove from the heat and stir in the cheddar cheese.
9. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
10. Spoon about 1/2 cup of the filling into the center of each tortilla.
11. Fold in the sides, then roll to enclose the filling.
12. Place the chimichangas, seam-side down, on the baking sheet.
13. Lightly spray the tops of the tortillas with nonstick spray.
14. Bake until golden and crisp, about 20 miuntes.
15. Do not turn.
Chicken Noodle Casserole
* 1 10 3/4 oz can of 98% fat free cream of chicken soup, undiluted
* 1/2 c fat free mayonaise
* 2 TBLSP lemon juice
* 2 c cubed, cooked chicken (I just used 2 boneless, skinless breasts)
* 1 small onion, chopped
* 1/4 c chopped green pepper
* 1/4 c chopped sweet red pepper
* 1 c fat free shredded cheddar
* 1 c fat free shredded mozzerella
* 12 oz medium egg noodles, cooked and drained
In a large bowl, combine soup, mayo and lemon juice.
Add the chicken, onion, peppers, 1/2 of each cheese and mix well.
Add noodles and toss to coat.
Transfer to a sprayed casserole dish.
Bake at 350* for 30-35 minutes.
Sprinkle with remaining cheese and bake for another 10 min. or until vegetables are soft.
* 6 large servings (close to 2 cups each)
* Each - 7 points
Taco, "impossible Pie"
1 lb equivalent of veggie ground or veggie crumbles (if you use turkey pts go up to 27 total/4.5 per serving
taco seasoning
1 cup chopped onion
1/4 cup green chiles diced
1/2 cup diced tomatoes (can use rotelle)
1/2 tsp salt
1 cup shredded fat free cheese (can use "Lifetime" lowfat at 1pt per oz)
1/2 cup reduced fat bisquik
1 cup skim milk
1/2 cup fat free egg substitute
Heat oven to 400. Grean 9" pie plate. Cook veggie crumbles and onion until cooked through. Add taco seasoning,green chiles, and tomatoes. Stir in salt. Spread on pie plate sprayed w/ pam.Sprinkle w/ cheese. Stir remaining indgredients until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. 6 servings. 17 pts for entire pie so 3 pts per serving.
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