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Weight Watchers Friendly Cheeseburger Crunch Wrap

Dinner Recipes

These Weight Watchers Cheeseburger Crunch Wraps are a classic dish that everyone loves, they are so delicious and guilt-free way to enjoy all the flavors of a cheeseburger without the added calories.

Weight Watchers Friendly Cheeseburger Crunch Wrap

Servings: Makes 4 servings

2 WW Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY CHEESEBURGER CRUNCH WRAP RECIPE?

1. Preheat a large skillet over medium-high heat.

2. Then cut 1 tortilla wrap into quarters and arrange it in the pan.

3. Toast the tortilla quarters for 1 minute on each side.

4. Let the tortilla quarters cool to room temperature.

5. Spray a large skillet with cooking spray and preheat it over medium-high heat.

6. Then add ground beef, onion, salt, and pepper to the skillet and cook for about 5 minutes until the beef is browned and the onion is tender.

7. Let the beef mixture cool slightly.

8. Preheat the cast-iron skillet over medium heat.

9. Spray one side of a tortilla with cooking spray and spread a teaspoon of mustard across the center of the shell.

10. Spoon about half a cup of the beef mixture onto the center of the tortilla, leaving a 1½-inch border.

11. Layer half a cup of cheese, half a cup of tomato, two teaspoons of pickles, and half a cup of lettuce over the beef mixture.

12. Place 1 toasted tortilla quarter on top and fold the sides of the tortilla toward the center to form pleats that cover the toasted tortilla quarter.

13. Be careful when you flip the wrap over and place it in the heated skillet.

14. Toast the wrap for about two minutes on each side, pressing occasionally with a spatula.

15. Repeat the process with the remaining ingredients to form 4 crunch wraps in total.

Cheeseburger Crunch Wrap Ingredients

Weight Watchers Friendly Cheeseburger Crunch Wrap

INGREDIENTS

  • 5 Low-carb, high-fiber tortilla wrap(s)
  • 12 ounces 96% lean ground beef
  • ½ cup onion chopped
  • salt to taste
  • ground black pepper to taste
  • 8 teaspoon mustard
  • 4 ounces of reduced-fat shredded cheddar cheese
  • 1 cup fresh tomatoes chopped
  • 8 teaspoons dill gherkins finely chopped
  • 1 cup lettuce chopped

INSTRUCTIONS

  1. Preheat a large skillet over medium-high heat.
  2. Then cut 1 tortilla wrap into quarters and arrange it in the pan.
  3. Toast the tortilla quarters for 1 minute on each side.
  4. Let the tortilla quarters cool to room temperature.
  5. Spray a large skillet with nonstick cooking spray and preheat it over medium-high heat.
  6. Then add ground beef, onion, salt, and pepper to the skillet and cook for about 5 minutes until the beef is browned and the onion is tender.
  7. Let the beef mixture cool slightly.
  8. Preheat the cast-iron skillet over medium heat.
  9. Spray one side of a tortilla with cooking spray and spread a teaspoon of mustard across the center of the shell.
  10. Spoon about half a cup of the beef mixture onto the center of the tortilla, leaving a 1½-inch border.
  11. Layer half a cup of cheese, half a cup of tomato, two teaspoons of pickles, and half a cup of lettuce over the beef mixture.
  12. Place one toasted tortilla quarter on top and fold the sides of the tortilla toward the center to form pleats that cover the toasted tortilla quarter.
  13. Be careful when you flip the wrap over and place it in the heated skillet.
  14. Toast the wrap for about two minutes on each side, pressing occasionally with a spatula.
  15. Repeat the process with the remaining ingredients to form 4 crunch wraps in total.
Yield: 4

Weight Watchers Friendly Cheeseburger Crunch Wrap

Weight Watchers Friendly Cheeseburger Crunch Wrap

These Weight Watchers Cheeseburger Crunch Wraps are a classic dish that everyone loves, they are so delicious and low in calories.

Prep Time 16 minutes
Cook Time 24 minutes
Total Time 40 minutes

Ingredients

  • 5 Low-carb, high-fiber tortilla wrap(s)
  • 12 ounces 96% lean ground beef
  • ½ cup onion chopped
  • salt to taste
  • ground black pepper to taste
  • 8 teaspoon mustard
  • 4 ounces of reduced-fat shredded cheddar cheese
  • 1 cup fresh tomatoes chopped
  • 8 teaspoons dill gherkins finely chopped
  • 1 cup lettuce chopped

Instructions

  1. Preheat a large skillet over medium-high heat.
  2. Then cut 1 tortilla wrap into quarters and arrange it in the pan.
  3. Toast the tortilla quarters for 1 minute on each side.
  4. Let the tortilla quarters cool to room temperature.
  5. Spray a large skillet with nonstick cooking spray and preheat it over medium-high heat.
  6. Then add ground beef, onion, salt, and pepper to the skillet and cook for about 5 minutes until the beef is browned and the onion is tender.
  7. Let the beef mixture cool slightly.
  8. Preheat the cast-iron skillet over medium heat.
  9. Spray one side of a tortilla with cooking spray and spread a teaspoon of mustard across the center of the shell.
  10. Spoon about half a cup of the beef mixture onto the center of the tortilla, leaving a 1½-inch border.
  11. Layer half a cup of cheese, half a cup of tomato, two teaspoons of pickles, and half a cup of lettuce over the beef mixture.
  12. Place one toasted tortilla quarter on top and fold the sides of the tortilla toward the center to form pleats that cover the toasted tortilla quarter.
  13. Be careful when you flip the wrap over and place it in the heated skillet.
  14. Toast the wrap for about two minutes on each side, pressing occasionally with a spatula.
  15. Repeat the process with the remaining ingredients to form 4 crunch wraps in total.

Notes

Servings: Makes 4 servings

2 WW Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 104mgSodium: 376mgCarbohydrates: 7gFiber: 2gSugar: 5gProtein: 34g
© WW Smart Recipes
Cuisine: Mexican / Category: Dinner Recipes
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Weight Watchers White Chicken Chili

Dinner Recipes

This Weight Watchers Spicy White Chicken Chili recipe uses jalapeños and poblano peppers is a great choice for a healthy chili recipe made with chicken.

Weight Watchers White Chicken Chili

Servings: Makes 4 servings

1 Point® per serving

21-Day Fix:

5 red containers
2 yellow containers
3 green containers

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY WHITE CHICKEN CHILI?

INSTANT POT:

1. Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.

2. To mix up the seasoning give the chili a stir

3. Put the frozen chicken on top so you can easily shred it when it is done cooking.

4. Close the cap and place the pressure valve in the sealing position.

5. On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.

6. For at least 10 minutes Let the pressure release naturally before doing a quick release.

7. Out the chicken, shred it, and add it back to the chili.

8. Turn the Instant Pot to sauté mode.

9. Mix in Greek yogurt.

10. Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.

11. To serve, top with cheese, cilantro, and avocado.

SLOW COOKER:

1. Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.

2. To mix up the seasoning give the chili a stir

3. Place the frozen chicken on top so you can easily shred it when it is done cooking.

4. Cover the slow cooker with the lid.

5. Cook on low heat for 6-8 hours.

6. Put out the chicken, shred it, then add it back to the chili.

7. Mix in Greek yogurt.

8. To serve, top with cheese, cilantro, and avocado.

STOVETOP:

1. Soak your beans overnight.

2. In a large pot, mix all the ingredients except the Greek yogurt.

3. On high heat, bring the chili to a boil, then cover and reduce the heat to low.

4. Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.

5. Remove the lid and shred the chicken.

6. Add the chicken back to the chili.

7. Mix in Greek yogurt.

8. Let the chili continue to simmer until it reaches your desired thickness.

9. To serve, top with cheese, cilantro, and avocado.

White Chicken Chili Ingredients

Weight Watchers White Chicken Chili

Ingredients

  • 2 lbs frozen chicken breast
  • 1 cup of white beans dried not soaked
  • 3 green chilis fresh, diced
  • 2 jalapeños chopped
  • 1 cup bell pepper red, chopped
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 1 cup almond milk unsweetened
  • 3/4 cup Greek yogurt plain, 2%

Instructions

Instant Pot

  1. Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.
  2. To mix up the seasoning give the chili a stir
  3. Put the frozen chicken on top so you can easily shred it when it is done cooking.
  4. Close the cap and place the pressure valve in the sealing position.
  5. On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.
  6. For at least 10 minutes Let the pressure release naturally before doing a quick release.
  7. Out the chicken, shred it, and add it back to the chili.
  8. Turn the Instant Pot to sauté mode.
  9. Mix in Greek yogurt.
  10. Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.
  11. To serve, top with cheese, cilantro, and avocado.

Slow cooker

  1. Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.
  2. To mix up the seasoning give the chili a stir
  3. Place the frozen chicken on top so you can easily shred it when it is done cooking.
  4. Cover the slow cooker with the lid.
  5. Cook on low heat for 6-8 hours.
  6. Put out the chicken, shred it, then add it back to the chili.
  7. Mix in Greek yogurt.
  8. To serve, top with cheese, cilantro, and avocado.

Stovetop

  1. Soak your beans overnight.
  2. In a large pot, mix all the ingredients except the Greek yogurt.
  3. On high heat, bring the chili to a boil, then cover and reduce the heat to low.
  4. Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.
  5. Remove the lid and shred the chicken.
  6. Add the chicken back to the chili.
  7. Mix in Greek yogurt.
  8. Let the chili continue to simmer until it reaches your desired thickness.
  9. To serve, top with cheese, cilantro, and avocado.
Yield: 4

Weight Watchers White Chicken Chili

Weight Watchers White Chicken Chili

This Weight Watchers Spicy White Chicken Chili recipe uses jalapeños and poblano peppers is a great choice for a healthy chili recipe made with chicken.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 lbs frozen chicken breast
  • 1 cup of white beans dried not soaked
  • 3 green chilis fresh, diced
  • 2 jalapeños chopped
  • 1 cup bell pepper red, chopped
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 1 cup almond milk unsweetened
  • 3/4 cup Greek yogurt plain, 2%

Instructions

    Instant Pot

  1. Put everything into the Instant Pot except the plain Greek yogurt and the frozen chicken.
  2. To mix up the seasoning give the chili a stir
  3. Put the frozen chicken on top so you can easily shred it when it is done cooking.
  4. Close the cap and place the pressure valve in the sealing position.
  5. On high pressure, Cook the chili for about 45 minutes using the “bean”, “manual”, or “pressure cook” buttons.
  6. For at least 10 minutes Let the pressure release naturally before doing a quick release.
  7. Out the chicken, shred it, and add it back to the chili.
  8. Turn the Instant Pot to sauté mode.
  9. Mix in Greek yogurt.
  10. Let the chili simmer for another 10 to 15 minutes to allow the chili to thicken.
  11. To serve, top with cheese, cilantro, and avocado.

Slow cooker

  1. Place everything into the slow cooker except the plain Greek yogurt and frozen chicken.
  2. To mix up the seasoning give the chili a stir
  3. Place the frozen chicken on top so you can easily shred it when it is done cooking.
  4. Cover the slow cooker with the lid.
  5. Cook on low heat for 6-8 hours.
  6. Put out the chicken, shred it, then add it back to the chili.
  7. Mix in Greek yogurt.
  8. To serve, top with cheese, cilantro, and avocado.

Stovetop

  1. Soak your beans overnight.
  2. In a large pot, mix all the ingredients except the Greek yogurt.
  3. On high heat, bring the chili to a boil, then cover and reduce the heat to low.
  4. Allow the chili to simmer for 2 to 3 hrs stirring occasionally until the beans are tender.
  5. Remove the lid and shred the chicken.
  6. Add the chicken back to the chili.
  7. Mix in Greek yogurt.
  8. Let the chili continue to simmer until it reaches your desired thickness.
  9. To serve, top with cheese, cilantro, and avocado.

Notes

Servings: Makes 4 servings

1 WW Point® per serving

21-Day Fix:

5 red containers
2 yellow containers
3 green containers
2 tsp (almond milk)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 523Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 197mgSodium: 683mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 82g
© WW Smart Recipes
Cuisine: American / Category: Dinner Recipes
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Weight Watchers Friendly No-Bake Peanut Butter Pie

Dessert Recipes

This Weight Watchers No-Bake Peanut Butter Pie is a great dessert for Summer! The greatest part about this pie is how fast and easily it comes together!

Weight Watchers Friendly No-Bake Peanut Butter Pie

Servings: Makes 8 servings

6 WW Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE THIS NO-BAKE PEANUT BUTTER PIE?

1. In a food processor, add the chocolate graham crackers and melted butter and pulse until the crackers form crumbs.

2. Then press the crumbs into the bottom of an 8 in-pie dish.

3. In a medium bowl, beat cream cheese and peanut butter with a hand mixer.

4. Fold in whipped topping and vanilla.

5. Spoon into graham cracker pie shell; cover, and refrigerate for 2 to 3 hrs until firm.

6. Cut pie into 8 equal slices.

7. Serving size: 1 slice

No-Bake Peanut Butter Pie Ingredients

Weight Watchers Friendly No-Bake Peanut Butter Pie

INGREDIENTS

Homemade Graham Cracker Crust:

  • 6 chocolate graham cracker sheets
  • 1 tablespoon of light Butter, melted

Pie Filling:

  • One 8oz package of fat-free cream cheese
  • One 8oz container of lite cool whip or fat-free cool whip
  • 4 tablespoons Jiff Whip Peanut Butter
  • 1 tsp of vanilla
  • Crushed Peanuts Extra Cool Whip

INSTRUCTIONS

  1. In a food processor, add the chocolate graham crackers and melted butter and pulse until the crackers form crumbs.
  2. Then press the crumbs into the bottom of an 8 in-pie dish.
  3. In a medium bowl, beat cream cheese and peanut butter with a hand mixer.
  4. Fold in whipped topping and vanilla.
  5. Spoon into graham cracker pie shell; cover, and refrigerate for 2 to 3 hrs until firm.
  6. Cut pie into 8 equal slices.
  7. Serving size: 1 slice
Yield: 8

Weight Watchers Friendly No-Bake Peanut Butter Pie

Weight Watchers Friendly No-Bake Peanut Butter Pie

This Weight Watchers No-Bake Peanut Butter Pie is a great dessert for Summer! The greatest part about this pie is how fast and easily it comes together!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Homemade Graham Cracker Crust:

  • 6 chocolate graham cracker sheets
  • 1 tablespoon of light Butter, melted

Pie Filling:

  • One 8oz package of fat-free cream cheese
  • One 8oz container of lite cool whip or fat-free cool whip
  • 4 tablespoons Jiff Whip Peanut Butter
  • 1 tsp of vanilla
  • Crushed Peanuts Extra Cool Whip

Instructions

  1. In a food processor, add the chocolate graham crackers and melted butter and pulse until the crackers form crumbs.
  2. Then press the crumbs into the bottom of an 8 in-pie dish.
  3. In a medium bowl, beat cream cheese and peanut butter with a hand mixer.
  4. Fold in whipped topping and vanilla.
  5. Spoon into graham cracker pie shell; cover, and refrigerate for 2 to 3 hrs until firm.
  6. Cut pie into 8 equal slices.
  7. Serving size: 1 slice

Notes

Servings: Makes 8 servings

6 WW Points® per serving

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 334mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 8g
© WW Smart Recipes
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Weight Watchers Friendly Baked Mozzarella Sticks

Appetizer

These Homemade Weight Watchers Baked Mozzarella Sticks are perfect for a snack or appetizer, They’re crispy, gooey, and cheesy. These Weight Watchers Baked Mozzarella Sticks are delicious as the fried version but much healthier for you.

Weight Watchers Friendly Baked Mozzarella Sticks

Servings: Makes 4 servings

2 Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY BAKED MOZZARELLA STICKS?

1. In a medium-sized saucepan, add olive oil.

2. Place the saucepan over medium to low heat for about 1 minute.

3. Then add garlic, and saute for approximately 1 minute.

4. Add 15 ounces of tomato sauce, salt, red pepper flakes, and sugar. Stir to mix.

5. Heat, stirring occasionally until the sauce starts to boil, reduce heat, and simmer for about 10 minutes.

6. Take the saucepan off of the heat.

7. In the meantime, add panko bread crumbs, oregano, garlic powder, salt, and black pepper in a shallow bowl.

8. On a small plate, add flour.

9. In a shallow dish, add egg whites.

10. Roll each string cheese in the flour and remove excess, then dip in the egg whites and roll in the breadcrumbs.

11. Put the cheese sticks on a baking sheet, leaving about 2 inches in between.

12. Spray the cheese sticks using olive oil-flavored cooking spray.

13. Then, place the baking sheet in the freezer for 1 hour, and place the sauce in the refrigerator.

14. After 45 minutes, preheat the oven to 400° F.

15. In a preheated oven, place a baking sheet with cheese sticks, and bake for about 8 to 10 minutes, until the cheese sticks are heated through, but not completely melted.

16. Reheat the sauce, either on the stove in a small saucepan, or in the microwave for 1 to 2 minutes.

17. Serve immediately and enjoy.

Baked Mozzarella Sticks Ingredients

Weight Watchers Friendly Baked Mozzarella Sticks

INGREDIENTS

INSTRUCTIONS

  1. In a medium-sized saucepan, add olive oil.
  2. Place the saucepan over medium to low heat for about 1 minute.
  3. Then add garlic, and saute for approximately 1 minute.
  4. Add 15 ounces of tomato sauce, salt, red pepper flakes, and sugar. Stir to mix.
  5. Heat, stirring occasionally until the sauce starts to boil, reduce heat, and simmer for about 10 minutes.
  6. Take the saucepan off of the heat.
  7. In the meantime, add panko bread crumbs, oregano, garlic powder, salt, and black pepper in a shallow bowl.
  8. On a small plate, add flour.
  9. In a shallow dish, add egg whites.
  10. Roll each string cheese in the flour and remove excess, then dip in the egg whites and roll in the breadcrumbs.
  11. Put the cheese sticks on a baking sheet, leaving about 2 inches in between.
  12. Spray the cheese sticks using olive oil-flavored cooking spray.
  13. Then, place the baking sheet in the freezer for 1 hour, and place the sauce in the refrigerator.
  14. After 45 minutes, preheat the oven to 400° F.
  15. In a preheated oven, place a baking sheet with cheese sticks, and bake for about 8 to 10 minutes, until the cheese sticks are heated through, but not completely melted.
  16. Reheat the sauce, either on the stove in a small saucepan, or in the microwave for 1 to 2 minutes.
  17. Serve immediately and enjoy.
Yield: 4

Weight Watchers Friendly Baked Mozzarella Sticks

Weight Watchers Friendly Baked Mozzarella Sticks

These Homemade Weight Watchers Baked Mozzarella Sticks are perfect for a snack or appetizer, They’re crispy, gooey, and cheesy.

Prep Time 15 minutes
Cook Time 20 minutes
Freeze Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • olive oil-flavored cooking spray
  • 1 tsp olive oil
  • 1 clove garlic minced
  • 1 can (15oz) tomato sauce
  • ¼ tsp salt
  • ⅛ tsp crushed red pepper flakes (optional)
  • ⅛ tsp granulated sugar
  • 6 tbsp unseasoned panko
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 tbsp all-purpose flour
  • 2 egg whites lightly scrambled
  • 4 sticks part-skim mozzarella string cheese

Instructions

  1. In a medium-sized saucepan, add olive oil.
  2. Place the saucepan over medium to low heat for about 1 minute.
  3. Then add garlic, and saute for approximately 1 minute.
  4. Add 15 ounces of tomato sauce, salt, red pepper flakes, and sugar. Stir to mix.
  5. Heat, stirring occasionally until the sauce starts to boil, reduce heat, and simmer for about 10 minutes.
  6. Take the saucepan off of the heat.
  7. In the meantime, add panko bread crumbs, oregano, garlic powder, salt, and black pepper in a shallow bowl.
  8. On a small plate, add flour.
  9. In a shallow dish, add egg whites.
  10. Roll each string cheese in the flour and remove excess, then dip in the egg whites and roll in the breadcrumbs.
  11. Put the cheese sticks on a baking sheet, leaving about 2 inches in between.
  12. Spray the cheese sticks using olive oil-flavored cooking spray.
  13. Then, place the baking sheet in the freezer for 1 hour, and place the sauce in the refrigerator.
  14. After 45 minutes, preheat the oven to 400° F.
  15. In a preheated oven, place a baking sheet with cheese sticks, and bake for about 8 to 10 minutes, until the cheese sticks are heated through, but not completely melted.
  16. Reheat the sauce, either on the stove in a small saucepan, or in the microwave for 1 to 2 minutes.
  17. Serve immediately and enjoy.

Notes

Servings: Makes 4 servings

2 Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 648mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 10g

My site is not affiliated with Weight Watchers in any way. Double-check points and nutrition info on the official WW calculator.

© WW Smart Recipes
Cuisine: American / Category: Appetizer
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Weight Watchers Chunky Monkey Protein Ice Cream

Dessert Recipes

This Weight Watchers Chunky Monkey Protein Ice Cream is delicious and healthy ice cream that will you keep you full for hours, This one was really DELICIOUS!!!

Weight Watchers Chunky Monkey Protein Ice Cream

Servings: Makes 2 servings

5 Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY CHUNKEY MONKEY ICE CREAM?

1. Add the shake, pudding mix, vanilla extract and salt to the Ninja CREAMi pint

2. Mix until combined

3. Then add the banana and place into the freezer for 12 to 24 hours

4. Place into the Ninja CREAMi and press the light ice cream button 1 to 2 times until creamy

5. Take the peanut butter powder and the water and slowly add the water until the peanut butter is consistent.

6. Then add the peanut butter into the center of the pint along with the chopped chocolate chips

7. Press the mix-in button

8. Enjoy once all done and creamy

Chunky Monkey Protein Ice Cream Ingredients

Weight Watchers Chunky Monkey Protein Ice Cream

Ingredients

ICE CREAM BASE

  • 2 Banana Cut up or in thirds
  • Two TBSP Simply Delish sugar-free vanilla pudding mix
  • 2 11.5 oz Fairlife vanilla protein shake or shake of choice
  • 2 Splash Vanilla extract
  • 2 Pinch Salt

MIX-IN

  • 4 TBSP PB Fit peanut butter powder
  • 2-4 TBSP Water
  • 18 grams Lily’s no sugar added dark chocolate chips Chopped

Instructions

  1. Add the shake, pudding mix, vanilla extract and salt to the Ninja CREAMi pint
  2. Mix until combined
  3. Then add the banana and place into the freezer for 12 to 24 hours
  4. Place into the Ninja CREAMi and press the light ice cream button 1 to 2 times until creamy
  5. Take the peanut butter powder and the water and slowly add the water until the peanut butter is consistent.
  6. Then add the peanut butter into the center of the pint along with the chopped chocolate chips
  7. Press the mix-in button
  8. Enjoy once all done and creamy
Yield: 2

Weight Watchers Chunky Monkey Protein Ice Cream

Weight Watchers Chunky Monkey Protein Ice Cream

This Weight Watchers Chunky Monkey Protein Ice Cream is delicious and healthy ice cream that will you keep you full for hours.

Ingredients

ICE CREAM BASE

  • 2 Banana Cut up or in thirds
  • Two TBSP Simply Delish sugar-free vanilla pudding mix
  • 2 11.5 oz Fairlife vanilla protein shake or shake of choice
  • 2 Splash Vanilla extract
  • 2 Pinch Salt

MIX-IN

  • 4 TBSP PB Fit peanut butter powder
  • 2-4 TBSP Water
  • 18 grams Lily's no sugar added dark chocolate chips Chopped

Instructions

  1. Add the shake, pudding mix, vanilla extract and salt to the Ninja CREAMi pint
  2. Mix until combined
  3. Then add the banana and place into the freezer for 12 to 24 hours
  4. Place into the Ninja CREAMi and press the light ice cream button 1 to 2 times until creamy
  5. Take the peanut butter powder and the water and slowly add the water until the peanut butter is consistent.
  6. Then add the peanut butter into the center of the pint along with the chopped chocolate chips
  7. Press the mix-in button
  8. Enjoy once all done and creamy

Notes

Servings: Makes 2 servings

5 Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 36mgSodium: 754mgCarbohydrates: 110gFiber: 8gSugar: 23gProtein: 34g

Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

© WW Smart Recipes
Cuisine: American / Category: Dessert Recipes
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Weight Watchers Mexican Pizza – Taco Bell Inspired

Dinner Recipes

This Weight Watchers lightened-up version of a fast food favorite hits the spot when you are craving fast food but don’t want all of the calories or points!

Weight Watchers Mexican Pizza - Taco Bell Inspired

Servings: Makes 4 servings.

8 Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY MEXICAN PIZZA?

1. Add ground turkey to a large pan and cook until browned, over medium-high heat.

2. Add the water and taco seasoning.

3. Combine and cook over low heat for about 5 minutes.

3. Remove from heat and set aside.

5. Line a baking sheet with parchment paper or foil then place as many tortillas as will fit on the baking sheet without overlapping.

6. You can get all 8 on mine, if you need to, put on two sheets or bake in batches.

7. Lightly brush both sides of the tortillas with oil, then sprinkle with salt.

8. Bake for eight minutes, flipping the tortillas over about halfway through.

9. Spread a half cup of refried beans over 4 tortillas.

10. Evenly sprinkle a half cup of the cooked ground turkey over the refried beans.

11. Sprinkle evenly with 2 tablespoons of grated cheddar on the turkey.

12. Top each one with one of the remaining tortillas.

13. Spread 2 tablespoons of the enchilada sauce on top of the top tortilla.

14. Drizzle with tomatoes and green onions over the enchilada sauce.

15. Add 2 tablespoons of cheese.

16. Bake at 400F for 7-8 minutes until the cheese is completely melted.

Mexican Pizza Ingredients

Weight Watchers Mexican Pizza - Taco Bell Inspired

Ingredients:

  • 8 oz Shady Brook Farms 93% lean ground turkey
  • 1 Tbsp Taco seasoning mix
  • 1/4- 1/3 cup Water
  • Eight White corn tortillas (I use Pueblo Lindo)
  • Member’s Mark Olive oil non-stick cooking spray 10-second spray(s)
  • 1 cup Fat-free refried beans
  • 1 cup Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese
  • 1⁄2 cup of Old El Paso Enchilada Sauce, Mild
  • 1 medium Fresh tomatoes, chopped
  • 1⁄4 cup Uncooked scallion(s)
  • 1/4 tsp salt

Instructions:

  1. Add ground turkey to a large pan and cook until browned, over medium-high heat.
  2. Add the water and taco seasoning.
  3. Combine and cook over low heat for about 5 minutes.
  4. Remove from heat and set aside.
  5. Line a baking sheet with parchment paper or foil then place as many tortillas as will fit on the baking sheet without overlapping.
  6. You can get all 8 on mine, if you need to, put on two sheets or bake in batches.
  7. Lightly brush both sides of the tortillas with oil, then sprinkle with salt.
  8. Bake for eight minutes, flipping the tortillas over about halfway through.
  9. Spread a half cup of refried beans over 4 tortillas.
  10. Evenly sprinkle a half cup of the cooked ground turkey over the refried beans.
  11. Sprinkle evenly with 2 tablespoons of grated cheddar on the turkey.
  12. Top each one with one of the remaining tortillas.
  13. Spread 2 tablespoons of the enchilada sauce on top of the top tortilla.
  14. Drizzle with tomatoes and green onions over the enchilada sauce.
  15. Add 2 tablespoons of cheese.
  16. Bake at 400F for 7-8 minutes until the cheese is completely melted.
Yield: 4

Weight Watchers Mexican Pizza - Taco Bell Inspired

Weight Watchers Mexican Pizza - Taco Bell Inspired

This Weight Watchers lightened-up version of a fast food favorite hits the spot when you are craving fast food but don't want all of the calories or points!

Ingredients

  • 8 oz Shady Brook Farms 93% lean ground turkey
  • 1 Tbsp Taco seasoning mix
  • 1/4- 1/3 cup Water
  • Eight White corn tortillas (I use Pueblo Lindo)
  • Member's Mark Olive oil non-stick cooking spray 10-second spray(s)
  • 1 cup Fat-free refried beans
  • 1 cup Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese
  • 1⁄2 cup of Old El Paso Enchilada Sauce, Mild
  • 1 medium Fresh tomatoes, chopped
  • 1⁄4 cup Uncooked scallion(s)
  • 1/4 tsp salt

Instructions

  1. Add ground turkey to a large pan and cook until browned, over medium-high heat.
  2. Add the water and taco seasoning.
  3. Combine and cook over low heat for about 5 minutes.
  4. Remove from heat and set aside.
  5. Line a baking sheet with parchment paper or foil then place as many tortillas as will fit on the baking sheet without overlapping.
  6. You can get all 8 on mine, if you need to, put on two sheets or bake in batches.
  7. Lightly brush both sides of the tortillas with oil, then sprinkle with salt.
  8. Bake for eight minutes, flipping the tortillas over about halfway through.
  9. Spread a half cup of refried beans over 4 tortillas.
  10. Evenly sprinkle a half cup of the cooked ground turkey over the refried beans.
  11. Sprinkle evenly with 2 tablespoons of grated cheddar on the turkey.
  12. Top each one with one of the remaining tortillas.
  13. Spread 2 tablespoons of the enchilada sauce on top of the top tortilla.
  14. Drizzle with tomatoes and green onions over the enchilada sauce.
  15. Add 2 tablespoons of cheese.
  16. Bake at 400F for 7-8 minutes until the cheese is completely melted.

Notes

Servings: Makes 4 servings.

8 Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 94mgSodium: 753mgCarbohydrates: 34gFiber: 5gSugar: 2gProtein: 31g

Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

© WW Smart Recipes
Cuisine: Mexican / Category: Dinner Recipes
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Weight Watchers Blueberry Oatmeal Protein Pancake Bars

Breakfast Recipes

I meal-prepped a Weight Watchers-friendly breakfast for my hubby with this delicious and easy, high-protein breakfast Blueberry Oatmeal Protein Pancake Bars! These bars are low in points and calories.

Weight Watchers Blueberry Oatmeal Protein Pancake Bars

Servings: Makes 9 servings.

3 Points® per serving

I add every day new Weight Watchers recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY BLUEBERRY OAT PROTEIN PANCAKE BARS?

1. Add oats, pancake mix, baking powder, baking soda, salt in a medium bowl and stir to combine.

2. Get your coconut oil melted and set aside.

3. Add in almond milk, Lakanto brown, applesauce, vanilla, eggs, greek yogurt and coconut oil in a large bowl and whisk together well.

4. Stir in dry ingredients until combined.

5. Then fold in blueberries and pour batter into the prepared baking pan ( size 9X9).

6. Bake at 350F for 45 to 50 minutes, until the center has set.

7. Cool and cut into bars. 9 servings

Blueberry Oatmeal Protein Pancake Bars Ingredients

Weight Watchers Blueberry Oatmeal Protein Pancake Bars

Ingredients:

  • 1 1⁄2 cups, dry Quaker 100% Whole grain old fashioned oats(quick oats work too)
  • One cup of dry mix Krusteaz Buttermilk protein pancake mix
  • 1⁄4 tsp Baking soda
  • 1⁄2 tsp Baking powder
  • 1⁄4 tsp Table salt
  • 1⁄2 cup Unsweetened applesauce
  • 1 cup Plain unsweetened almond milk
  • 1⁄2 cup Plain fat-free Greek yogurt or you can use fat-free sour cream
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1⁄3 cup of Lakanto Monkfruit sweetener with erythritol
  • 2 cups Fresh blueberries
  • 1Tbsp Coconut oil(melted)

Instructions:

  1. Add oats, pancake mix, baking powder, baking soda, salt in a medium bowl and stir to combine.
  2. Get your coconut oil melted and set aside.
  3. Add in almond milk, Lakanto brown, applesauce, vanilla, eggs, greek yogurt and coconut oil in a large bowl and whisk together well.
  4. Stir in dry ingredients until combined.
  5. Then fold in blueberries and pour batter into the prepared baking pan ( size 9X9).
  6. Bake at 350F for 45 to 50 minutes, until the center has set.
  7. Cool and cut into bars. 9 servings
Yield: 9

Weight Watchers Blueberry Oatmeal Protein Pancake Bars

Weight Watchers Blueberry Oatmeal Protein Pancake Bars

I meal-prepped a WW-friendly breakfast for my hubby with this delicious and easy, high-protein breakfast Blueberry Oat Protein Pancake Bars!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 1⁄2 cups, dry Quaker 100% Whole grain old fashioned oats(quick oats work too)
  • One cup of dry mix Krusteaz Buttermilk protein pancake mix
  • 1⁄4 tsp Baking soda
  • 1⁄2 tsp Baking powder
  • 1⁄4 tsp Table salt
  • 1⁄2 cup Unsweetened applesauce
  • 1 cup Plain unsweetened almond milk
  • 1⁄2 cup Plain fat-free Greek yogurt or you can use fat-free sour cream
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1⁄3 cup of Lakanto Monkfruit sweetener with erythritol
  • 2 cups Fresh blueberries
  • 1Tbsp Coconut oil(melted)

Instructions

  1. Add oats, pancake mix, baking powder, baking soda, salt in a medium bowl and stir to combine.
  2. Get your coconut oil melted and set aside.
  3. Add in almond milk, Lakanto brown, applesauce, vanilla, eggs, greek yogurt and coconut oil in a large bowl and whisk together well.
  4. Stir in dry ingredients until combined.
  5. Then fold in blueberries and pour batter into the prepared baking pan ( size 9X9).
  6. Bake at 350F for 45 to 50 minutes, until the center has set.
  7. Cool and cut into bars. 9 servings

Notes

Servings: Makes 9 servings.

3 Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 212mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 9g

Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

© WW Smart Recipes
Cuisine: American / Category: Breakfast Recipes
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Weight Watchers Pepperoni Pizza Sliders

Lunch Recipes

I meal-prepped my Weight Watchers-friendly lunch for the week with these delicious and easy, lightened-up Pepperoni Pizza Sliders!

Weight Watchers Pepperoni Pizza Sliders

Servings: Makes 24 servings

6 Points® per serving

I add every day new WW recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

If you are looking for low-point pizza recipe ideas. Be sure to check these recipes out:

Weight Watchers 2 Ingredient Pizza Dough

Weight Watchers Pepperoni Pizza Monkey Bread

Weight Watchers Pizza Pasta Bake

HOW DO I MAKE MY PEPPERONI PIZZA SLIDERS?

1. Cut the dinner rolls down the middle and place them on a pan lined with foil.

2. Top the rolls with sauce, cheese and pepperoni and cover with the tops of the rolls.

3. Mix the remaining ingredients together and brush or pour on the tops of the rolls.

4. Bake uncovered at 375 for 15 to 20 minutes until the cheese is melted.

Pepperoni Pizza Sliders Ingredients

Weight Watchers Pepperoni Pizza Sliders

Ingredients:

  • 24 rolls Hawaiian Sweet Rolls
  • 48 slices Hormel Turkey pepperoni
  • 3 cups of my homemade marinara.
  • 8 oz, (2 cups) Part-skim mozzarella cheese
  • Four Tbsp Brummel & Brown Spread Made with Yogurt- melted
  • 2 tsp Minced garlic
  • 1 tsp Italian seasoning
  • Line a large

Instructions:

  1. Cut the dinner rolls down the middle and place them on a pan lined with foil.
  2. Top the rolls with sauce, cheese and pepperoni and cover with the tops of the rolls.
  3. Mix the remaining ingredients together and brush or pour on the tops of the rolls.
  4. Bake uncovered at 375 for 15 to 20 minutes until the cheese is melted.
Yield: 24

Weight Watchers Pepperoni Pizza Sliders

Weight Watchers Pepperoni Pizza Sliders

I meal-prepped my Weight Watchers-friendly lunch for the week with these delicious and easy, lightened-up Pepperoni Pizza Sliders!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 24 rolls Hawaiian Sweet Rolls
  • 48 slices Hormel Turkey pepperoni
  • 3 cups of my homemade marinara.
  • 8 oz, (2 cups) Part-skim mozzarella cheese
  • Four Tbsp Brummel & Brown Spread Made with Yogurt- melted
  • 2 tsp Minced garlic
  • 1 tsp Italian seasoning
  • Line a large

Instructions

  1. Cut the dinner rolls down the middle and place them on a pan lined with foil.
  2. Top the rolls with sauce, cheese and pepperoni and cover with the tops of the rolls.
  3. Mix the remaining ingredients together and brush or pour on the tops of the rolls.
  4. Bake uncovered at 375 for 15 to 20 minutes until the cheese is melted.

Notes

Servings: Makes 24 servings

6 Points® per serving

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 246mgCarbohydrates: 18gFiber: 0gSugar: 0gProtein: 7g

Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

© WW Smart Recipes
Cuisine: American / Category: Lunch Recipes
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Weight Watchers Skinny Chicken Pasta Salad

Lunch Recipes

Skinny Chicken Pasta Salad with Artichokes and Tomatoes, this lightened-up cold chicken pasta salad is my favorite meal prep option, easy to make and delicious!

Weight Watchers Skinny Chicken Pasta Salad

Makes 6, 1 3/4 cup servings

6 Points® per serving

Are you looking for more low-point salad options? Be sure to check out these awesome recipes:

Weight Watchers Friendly Italian Pasta Salad

Weight Watchers Easy Broccoli Salad

Weight Watchers Easy Doritos Taco Salad

Weight Watchers Peaches and Cream Waffle Cone Salad

I add every day new WW recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY SKINNY CHICKEN PASTA SALAD?

1. Cook pasta until al dente.

2. Drain and rinse with cold water.

3. In a large bowl, add the remaining ingredients and mix them together.

4. Fold in cooked pasta.

Skinny Chicken Pasta Salad Ingredients

Weight Watchers Skinny Chicken Pasta Salad

Ingredients:

  • 1 1⁄2 pounds Cooked skinless boneless chicken breast(s)
  • 3⁄4 cup Fat-free Italian salad dressing
  • 1⁄2 cup Uncooked red onion, chopped
  • 1 medium Uncooked bell pepper, chopped
  • 1 cup Grape tomatoes
  • 2 3⁄4 oz Sliced black ripe olives
  • 2 oz Mozzarella part skim finely shredded cheese
  • 8 oz Whole grain rotini, uncooked
  • 12 oz Reese’s Artichoke Hearts, Quartered, drained
  • 1/4 cup Uncooked scallions (green onions)

Instructions:

  1. Cook pasta until al dente.
  2. Drain and rinse with cold water.
  3. In a large bowl, add the remaining ingredients and mix them together.
  4. Fold in cooked pasta.

Notes:

Makes 6, 1 3/4 cup servings

6 Points® per serving

Yield: 6

Weight Watchers Skinny Chicken Pasta Salad

Weight Watchers Skinny Chicken Pasta Salad

This Weight Watchers lightened-up cold chicken pasta salad is my favorite meal prep option, easy to make and delicious!

Ingredients

  • 1 1⁄2 pounds Cooked skinless boneless chicken breast(s)
  • 3⁄4 cup Fat-free Italian salad dressing
  • 1⁄2 cup Uncooked red onion, chopped
  • 1 medium Uncooked bell pepper, chopped
  • 1 cup Grape tomatoes
  • 2 3⁄4 oz Sliced black ripe olives
  • 2 oz Mozzarella part skim finely shredded cheese
  • 8 oz Whole grain rotini, uncooked
  • 12 oz Reese's Artichoke Hearts, Quartered, drained
  • 1/4 cup Uncooked scallions (green onions)

Instructions

  1. Cook pasta until al dente.
  2. Drain and rinse with cold water.
  3. In a large bowl, add the remaining ingredients and mix them together.
  4. Fold in cooked pasta.

Notes

Makes 6, 1 3/4 cup servings

6 Points® per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 422Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 113mgSodium: 114mgCarbohydrates: 40gFiber: 8gSugar: 5gProtein: 49g

Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

© WW Smart Recipes
Cuisine: American / Category: Lunch Recipes
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Weight Watchers Skinny Chicken Alfredo

Dinner Recipes

This Weight Watchers-friendly Chicken Alfredo is tasty and filling making it a great dinner recipe for anyone following the WW points plan.

Weight Watchers Skinny Chicken Alfredo

Servings: Makes 4, servings of 1 1/4 cup pasta and 1/4 of the chicken.

9 Points® per serving

I add every day new WW recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

Double-check points on the official calculator.

HOW DO I MAKE MY SKINNY CHICKEN ALFREDO?

1. For the chicken, spritz both sides with olive oil and sprinkle with salt, Italian seasoning, granulated garlic and place chicken in a large Ziploc bag or covered container and let marinate for 30 minutes to 4 hours.

2. To grill the chicken, preheat the grill to medium heat and cook for approximately 6 – 8 minutes per side, depending on the thickness of the chicken.

3. It is done when the internal temperature of the chicken reaches 165 F.

4. Remove the chicken from the grill and let it rest for five minutes.

5. You can also bake your chicken in the oven at 375F for 45-60 minutes, depending on the thickness, or until it reaches an internal temp of 165F.

6. In a skillet, heat olive oil over medium heat, add garlic and cook until it is fragrant.

7. Whisk milk and cornstarch together in a small bowl.

8. Stir in chicken broth and milk and cornstarch and whisk well.

9. Let cook on medium heat, stirring often, for about 10-15 minutes or until it starts to thicken.

10. Cook pasta according to the instructions for Al Dente.

11. Then drain and set aside when it is done.

12. You can keep a little water in case you need to think about your sauce later.

13. I didn’t need to this time.

14. Once your sauce has thickened, turn the heat to low and add pepper, nutmeg and parmesan cheese and whisk in.

15. Let it cook for another 5 minutes or so or until the cheese is fully melted and the sauce has thickened to desired consistency.

16. Add in pasta and toss until pasta is covered with the sauce.

17. You can either chop and add the chicken in or slice it up and place it on top of the pasta.

18. Garnish with parsley if desired.

Skinny Chicken Alfredo Ingredients

Weight Watchers Skinny Chicken Alfredo

Ingredients:

For the chicken marinade:

  • 1 1⁄2 pounds Uncooked boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp Granulated garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1⁄2 tsp, or to taste Black pepper
  • Olive oil spray

For the sauce:

  • 2 Tbsp Olive oil
  • 1 Tbsp Minced garlic
  • 2 cups Fat-free chicken broth
  • 1 cup Plain unsweetened almond milk
  • 1⁄4 cup All-purpose flour
  • 1⁄8 tsp Ground nutmeg
  • 1⁄2 cup Kroger Shredded Parmesan cheese
  • 8 oz Barilla Whole Grain 100% Whole grain linguine, dry

Instructions:

  1. For the chicken, spritz both sides with olive oil and sprinkle with salt, Italian seasoning, granulated garlic and place chicken in a large Ziploc bag or covered container and let marinate for 30 minutes to 4 hours.
  2. To grill the chicken, preheat the grill to medium heat and cook for approximately 6 – 8 minutes per side, depending on the thickness of the chicken.
  3. It is done when the internal temperature of the chicken reaches 165 F.
  4. Remove the chicken from the grill and let it rest for five minutes.
  5. You can also bake your chicken in the oven at 375F for 45-60 minutes, depending on the thickness, or until it reaches an internal temp of 165F.
  6. In a skillet, heat olive oil over medium heat, add garlic and cook until it is fragrant.
  7. Whisk milk and cornstarch together in a small bowl.
  8. Stir in chicken broth and milk and cornstarch and whisk well.
  9. Let cook on medium heat, stirring often, for about 10-15 minutes or until it starts to thicken.
  10. Cook pasta according to the instructions for Al Dente.
  11. Then drain and set aside when it is done.
  12. You can keep a little water in case you need to think about your sauce later.
  13. I didn’t need to this time.
  14. Once your sauce has thickened, turn the heat to low and add pepper, nutmeg and parmesan cheese and whisk in.
  15. Let it cook for another 5 minutes or so or until the cheese is fully melted and the sauce has thickened to desired consistency.
  16. Add in pasta and toss until pasta is covered with the sauce.
  17. You can either chop and add the chicken in or slice it up and place it on top of the pasta.
  18. Garnish with parsley if desired.
Yield: 4

Weight Watchers Skinny Chicken Alfredo

Weight Watchers Skinny Chicken Alfredo

This Weight Watchers-friendly Chicken Alfredo is tasty and filling making it a great dinner recipe for anyone following the WW points plan.

Ingredients

For the chicken marinade:

  • 1 1⁄2 pounds Uncooked boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp Granulated garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1⁄2 tsp, or to taste Black pepper
  • Olive oil spray

For the sauce:

  • 2 Tbsp Olive oil
  • 1 Tbsp Minced garlic
  • 2 cups Fat-free chicken broth
  • 1 cup Plain unsweetened almond milk
  • 1⁄4 cup All-purpose flour
  • 1⁄8 tsp Ground nutmeg
  • 1⁄2 cup Kroger Shredded Parmesan cheese
  • 8 oz Barilla Whole Grain 100% Whole grain linguine, dry

Instructions

  1. For the chicken, spritz both sides with olive oil and sprinkle with salt, Italian seasoning, granulated garlic and place chicken in a large Ziploc bag or covered container and let marinate for 30 minutes to 4 hours.
  2. To grill the chicken, preheat the grill to medium heat and cook for approximately 6 - 8 minutes per side, depending on the thickness of the chicken.
  3. It is done when the internal temperature of the chicken reaches 165 F.
  4. Remove the chicken from the grill and let it rest for five minutes.
  5. You can also bake your chicken in the oven at 375F for 45-60 minutes, depending on the thickness, or until it reaches an internal temp of 165F.
  6. In a skillet, heat olive oil over medium heat, add garlic and cook until it is fragrant.
  7. Whisk milk and cornstarch together in a small bowl.
  8. Stir in chicken broth and milk and cornstarch and whisk well.
  9. Let cook on medium heat, stirring often, for about 10-15 minutes or until it starts to thicken.
  10. Cook pasta according to the instructions for Al Dente.
  11. Then drain and set aside when it is done.
  12. You can keep a little water in case you need to think about your sauce later.
  13. I didn't need to this time.
  14. Once your sauce has thickened, turn the heat to low and add pepper, nutmeg and parmesan cheese and whisk in.
  15. Let it cook for another 5 minutes or so or until the cheese is fully melted and the sauce has thickened to desired consistency.
  16. Add in pasta and toss until pasta is covered with the sauce.
  17. You can either chop and add the chicken in or slice it up and place it on top of the pasta.
  18. Garnish with parsley if desired.

Notes

Servings: Makes 4, servings of 1 1/4 cup pasta and 1/4 of the chicken.

9 Points® per serving

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 76mgSodium: 936mgCarbohydrates: 47gFiber: 8gSugar: 2gProtein: 49g
© WW Smart Recipes
Cuisine: American / Category: Dinner Recipes
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