Weight Watchers Recipes

Stuffed Pepper Casserole

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A hearty, cheesy twist on the classic stuffed pepper—easy and perfect for family dinners.

Ingredients

  • 1 lb ground beef (or turkey)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 cups cooked rice (white or brown)

  • 1 can (14.5 oz) diced tomatoes, undrained

  • 1 can (8 oz) tomato sauce

  • 1 cup bell peppers, chopped (mix of red, green, and yellow)

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 1 ½ cups shredded cheese (cheddar or mozzarella)

  • Fresh parsley for garnish (optional)

Instructions

1. Cook the Meat

  • Preheat oven to 350°F (175°C).

  • In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is translucent.

  • Add garlic and cook for 1 more minute.

2. Combine Ingredients

  • Stir in rice, diced tomatoes (with juice), tomato sauce, bell peppers, Italian seasoning, paprika, salt, and pepper. Mix well.

3. Transfer to Baking Dish

  • Pour mixture into a greased 9×13-inch baking dish. Spread evenly.

4. Add Cheese

  • Sprinkle shredded cheese evenly over the top.

5. Bake

  • Cover with aluminum foil and bake for 25 minutes.

  • Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.

6. Serve

  • Let cool slightly before serving. Garnish with parsley if desired.

⏱ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
🍽 Servings: 6–8

Do you want me to also rework this Stuffed Pepper Casserole into a WW-friendly version with reduced points while keeping the flavor? That way it’ll match your other Weight Watchers recipes.

Crispy Roasted Cauliflower

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Golden, crunchy, and so flavorful—it might just beat meat!

Ingredients

  • 1 kg cauliflower, cut into florets

  • 100 g flour

  • 3 eggs, beaten

  • 150 g panko breadcrumbs

  • 1 clove garlic, minced

  • 5 tbsp olive oil

  • 1 tsp Italian herbs

  • Pepper, to taste

  • A squeeze of lemon juice

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Wash and cut cauliflower into bite-sized florets.

  3. Prepare three bowls:

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs

    • Bowl 3: Panko breadcrumbs mixed with minced garlic, Italian herbs, pepper, and olive oil.

  4. Coat each cauliflower floret in flour, then egg, then breadcrumb mixture.

  5. Place on a baking tray lined with parchment paper.

  6. Bake for 20–25 minutes, flipping halfway, until golden and crispy.

  7. Drizzle with lemon juice before serving.

Tips

  • For extra crunch, broil for the last 2–3 minutes.

  • Serve as a snack, side dish, or even in wraps and salads.

  • Try swapping Italian herbs for paprika or curry powder for a twist.

If you’d like, I can also add WW points and nutrition info for this one so it matches your other WW-friendly recipes. Would you like me to do that?

Cauliflower Potato Salad

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Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Keyword: cauliflower potato salad, cauliflower salad, Low carb potato salad
Prep Time: 20minutes 
Cook Time: 15minutes 
Total Time: 35minutes 
Servings: 8 servings
Calories: 253kcal
Author: Sandra Shaffer

Ingredients

    • 6 cups cauliflower florets
    • 1 cup mayonnaise
    • 1 tablespoon prepared mustard
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons pickle relish
    • 4 hard boiled eggs chopped (reserve one for garnish)

Instructions

  • Clean and cut cauliflower into bite size florets.
  • Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
  • Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
  • Cover dish and refrigerate for 2 hours.
  • Slice the remaining egg and top on salad before serving.

Notes

You’ll need on large cauliflower to yield 6 cups of florets.

The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Weight watchers cheesecake Recipe

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Just because you are on a diet does not mean you can’t enjoy a slice of cheesecake. I am going to share with you the best zero point WW cheesecake recipe! This Weight Watchers recipe is super easy to make too!
Weight watchers cheesecake
INGREDIENTS
2 Tbsp Vanilla Extract
3 Eggs
1 Box Instant Sugar-Free Cheesecake Pudding Mix (unmade)
3 Cups Fat Free greek Yogurt
1/4 Cup Splenda
INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large mixing bowl or stand mixer, mix eggs, Splenda, vanilla, and yogurt until fully blended.
Add in dry cheesecake pudding mix a little at a time until well blended. Do not dump it all in at one time or you will end up with a big lump.
Grease a 7-inch push or springform cheesecake pan. I also used a greased piece of parchment paper at the bottom of my pan.
Pour cheesecake mixture into greased pan.
Bake in the center of the oven for 40 minutes. Will be just slightly golden and just starting to crack when done. The center will still be slightly jiggly.
Let cool to room temperature. Then cover and store in the fridge until fully chilled before serving.

Cream cheese frosted Banana Cake

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This delicious and moist double layer banana cake is absolutely scrumptious and is frosted with a cream cheese frosting that tastes amazing.

Ingredients

For The Banana Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 ⅓ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 medium bananas, mashed (about 2 cups)

For The Cream Cheese Frosting

    • 8 oz cream cheese, room temperature
    • ½ cup butter, room temperature
    • 1 tsp vanilla extract
    • 3 cups powdered sugar

Instructions

  • Preheat oven to 350° and right before filling, spray (2) 8 inch cake pans with non stick spray.

Banana Cake

    • In a large bowl, beat butter and sugar together until creamy.
    • Add eggs and beat until combined then beat in sour cream and vanilla.
    • Next, add flour, baking soda and salt then beat just until combined.
  • Stir in mashed bananas and mix until combined.
  • Pour equally into prepared cake pans and bake for approximately 35-40 minutes or until toothpick inserted comes out clean.

Cream Cheese Frosting

  • In a medium bowl, beat cream cheese and butter together until combined then add vanilla.
  • Gradually add powdered sugar and beat until smooth and creamy.
  • Once cake has cooled, frost cake and enjoy!

Notes

Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Calories: 565kcalCarbohydrates: 79gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 339mgPotassium: 229mgFiber: 2gSugar: 58gVitamin A: 911IUVitamin C: 4mgCalcium: 52mgIron: 1mg

3 Points Lasagna Bombs

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it is 3 weight watchers points total for 2 bombs! Beyond satisfying! recipe makes 4 servings.
Ingredients
  • Canned fire roasted tomatoes 2 cup s 0 Canned tomato sauce 1/2 cup(s) 0
  • 1 % low fat cottage cheese 1 cup s
  • Shredded fat free mozzarella cheese 4 Oz
  • Carla nada fettuccine 2 serving s
Instructions
  • I just made a homemade spaghetti sauce with , onion, minced garlic and chopped red pepper with seasoning of salt pepper onion powder garlic powder oregano Italian seasoning. I don’t measure stuff when I’m cooking.
  • Then I cooked 4 dry cups of Carba Nada fettuccine al dente.
  • I mixed 1 cup low fat cottage cheese with 1/4 -1/3 cup fat free mozzarella and seasoned with some of same seasonings I used in sauce.
  • Sprayed Pam in 8 mini loaf pan.
  • Put a dollop of sauce in to cover bottom, then 1/8 of noodles, then dollop of cottage cheese mixture spread around topped with another dollop of sauce.
  • Baked 350 for 20 minutes. Added a little shredded non fat mozzarella to top and baked 5 more minutes. Let rest then scooped out with spatula.
Recipe Notes
Would try Egglife wraps if I had them for lasagna noodles or manicotti.
Could lower points with fat fee cottage cheese but that’s not what was in my fridge. Hope this helps someone get creative and make something delicious that’s satisfying and low points. Over and out.
(notes Nancy includes meat in her recipe -i don’t include meat recipes on the blog so didn’t include in the recipe