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  • Share your weight watchers recipes here!

    15 posts, 7 voices, 3289 views, started Dec 27, 2009

    Posted on Sunday, December 27, 2009

    • inactive

      Let’s help Cynthia and others keep up with their weight watchers challenge and share our tried and true ww recipes here. I will start, with my all time favorite:

      Oven "Fries"


      1 1/4 lbs baking potatoes, peeled and cut into 1/2-inch strips

      1/2 teaspoon sugar      

      4 teaspoons oil    

      1 teaspoon paprika              

      3/4 teaspoon salt

      Preheat oven to 450 degrees. Spray a non-stick baking sheet w/ non-stick cooking spray.  

      In a lg. bowl, combine potatoes, 1/4 teaspoons of the salt and all of sugar w/ cold water to cover. Soak 15 min, drain and blot dry.  

      In another lg. bowl, toss potatoes w/ oil and paprika. Place in a single layer on the baking sheet.  

      Bake, turning potatoes over as they brown, until cooked through and crisp. (Could take anywhere from 25-45 min., depending on how you cut your potatoes and your oven. My fries only took about 25 minute I checked on my potatoes and turned them about every 5 minute or so. You will see them browning and hear them sizzling.) Sprinkle w/ the remaining 1/2 teaspoons of salt.  

      Per serving (1/4 of potatoes): 159 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 442 mg Sod, 28 g Carb, 3 g Fib, 2 g Prot, 7 mg Calc.  WW Points – 3  (taken from the New Complete Weight Watchers Cookbook)

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          Cynthia Schmidt wrote Dec 27, 2009
        • I don’t have any Weight Watchers recipes myself but since I like to cook so much I’ll make up some of my own and post the points. Believe it or not, in a former career I had a computer program that did nutrition analysis and I helped a personal trainer create food plans for clients. I’ve also taken courses in clinical nutrition and toyed with the idea of becoming a Registered Dietition. Of course that was when I weighed 105 pounds.

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          Cynthia Schmidt wrote Dec 28, 2009
        • Ok, I know this is not for everyone but in Hawaii we eat a lot of raw Ahi tuna. Here’s a recipe for Ahi Poke that I just made up.

          8 oz sashimi grade ahi tuna - cut in cubes

          place ahi in a bowl and add:

          1/4 cup soy sauce
          1 green onion chopped
          pinch red pepper flakes
          1 clove garlic grated
          a little grated fresh ginger - I like a lot so I’m a bit heavy handed with this
          1/4 tsp. toasted sesame oil

          Cover with plastic wrap and chill at least an hour.

          You can sprinkle a little red Hawaiian salt or sea salt on top before serving but I think it’s plenty salty with the soy sauce in it.  

          Makes 2 servings for a meal or 4 servings as an appetizer or “pupu”

          This entire bowl of poke is about 4 1/2 points. Raw Ahi Tuna is only 1/2 point per ounce. The sesame oil is 1/4 of a point. Everything else in there is free of points.

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          Cynthia Schmidt wrote Dec 28, 2009
        • Sometimes my husband puts the poke in a frying pan with a little olive or sesame oil and makes a little stir fry. This is when we don’t want to eat the tuna raw - either it’s from the day before or we‘re not exactly sure of the source. But I buy the raw tuna at Costco and trust it completely.

          This turned out really good!

          For dinner we grilled artichokes and I made a dipping sauce with fat free yogurt, lemon and worchestershire sauce. That was nice.

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          Max0125 wrote Dec 29, 2009
        • I mise Poke! It is hard to find decent sashimi grade ahi in Wisconsin. I am hoping on going back to Hawaii in 2010. I will try the recipe with frozen ahi that I can get. Thanks for sharing!

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          Cynthia Schmidt wrote Jan 1, 2010
        • That sounds delicious, Melissa. I’m going to try this coming week.

          I came home from golfing today just ravenous! I grabbed the bag of baby carrots - no points. I made a quick cocktail sauce with Ketchup, horseradish, lemon and Worchestershire sauce, dropped 6 large shrimp in boiling water and had myself a 1 point lunch.

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          Carine Nadel wrote Jan 1, 2010
        • I love oven roasting all veggies Cynthia-and they‘re all just about fat free-I use olive oil or butter flavored spray.  I have a ton of rosemary outside and always have garlic-so I use that w/ either sea or kosher salt and pepper.  Dh and I found the most wonderful pepper at SurLaTable-applewood or hickory smoked.  

          My favorite WW recipe from about 30 years ago is Cheese Danish (way back b/f I knew of my dairy allergy)
          heat oven to 350.
          Toast 1 slice whole wheat bread (or eng. muffin).  In a separate bowl mix 1/4 C cottage cheese or ricotta w/ 1-2 packets of sweet and low, 1/2 tsp of vanilla and 1/2 tsp of cinnamon.  spread cheese mix on toast and then bake on cookie sheet for about 5 minutes or until cheese gets nice and bubbly.

          there was also another one for pudding made w/ a packet of gelatin, skim milk, sweet and low and your choice of extracts and ice-but darned if I can think back that far!  Just know my girlfriends and I loved to use chocolate and raspberry!!

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          Cynthia Schmidt wrote Jan 14, 2010
        • That sounds great, Renee. Something that we’d take along with us on a hike.

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          Rose Nino wrote Jan 14, 2010
        • Cynthia,  

          Congratulations on taking steps for optimal health. And Melissabelle, you are awesome to help Cynthia and everyone on the same quest. While I don’t do have any Weight Watcher recipies, this one that is healthy and yummy.

          Tuna, Asparagus and Feta Salad

          This delicious salad provides about 3 portions of vegetables - a generous start on the daily recommendation of 5-7.

          Prep time: 10 minutes
          2 cups romaine lettuce torn into pieces (I use Spinach)
          1 Roma tomato, cut into 8 pieces
          1/2 cup steamed asparagus pieces
          1/2 can (3 ounces) tuna in water, drained
          1 oz. feta cheese, crumbled
          1/2 Tablespoon extra-virgin olive oil
          1 Tablespoon balsamic vinegar

          Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

          Per serving:
          296 calories
          15 g total fat
          61 mg cholesterol
          12 g carbohydrate
          29 g protein
          4 g fiber
          639 mg sodium

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          Cynthia Schmidt wrote Jan 14, 2010
        • sounds yummy. I love tuna and Asparagus is my favorite veggie

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          Cynthia Schmidt wrote Jan 14, 2010
        • If you like broccoli cream soup but don’t want the cream, I’ve been making this soup for years and it’s delicious

          1 1/2 quarts broth
          2 cloves garlic
          1 small to medium onion
          6 cups broccoli florets
          2 very large russet potatoes, peeled and cut into chunks
          salt and pepper to taste

          Place everything in a large soup pot and simmer until everything breaks down and is very soft. Puree with an imersion blender.

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