Weight Watchers Recipes

Weight Watchers Burrito Casserole Recipe

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I have the most DELICIOUS recipe for you all today. The weather seems to have taken a turn to dreadful winter frigid but this recipe will warm you from the inside. Comfort food is what everyone wants to eat this time of the year but I will let you in on a little secret….This recipe is HEALTHY! I have been doing weight watchers for about 2 months now and I was getting tired of the same old recipes. I was looking for some new stuff when I came across this little gem.

8 SERVINGS AT 6 POINTS PLUS EACH

1 lb Lean Ground Beef1 package Taco Seasoning Mix10 ounce can Fat Free Refried Beans1 cup Reduced Fat Bisquick1/4 cup Water1 cup Shredded, 2% Mexican Cheese (I used WW Brand)1 cup Shredded, Reduced Fat Mozzarella Cheese Brown ground beef and drain, add taco seasoning and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place been mixture into a greased 9×13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.

I forgot to take a picture before cutting. oops! I was so excited to try it! If you are working on portion control cut pan into 8 equal parts. Each serving is 5 points

Top with Fat-Free Sour Cream (optional). If you are doing Weight Watchers don’t forget to add the points for the sour cream! This is one of my new favorite recipes and I have given it to everyone I know! Give it a try and let me know what you think!

2-INGREDIENT WEIGHT WATCHERS PINEAPPLE ANGEL FOOD CAKE

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INGREDIENTS
  • ▢ 1 box (1-step) angel food cake mix (I used Betty Crocker)
  • ▢ 1 large can (about 20 ounces) crushed pineapple, undrained
INSTRUCTIONS
  • Preheat oven to 350F degrees.
  • In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.)
  • Pour the batter into a 9×13 pan which has been lightly greased with nonstick cooking spray.
  • Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes.
  • Remove from the oven and place on a wire rack to cool.
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Nutrition Facts
Weight Watchers 2-Ingredient Pineapple Angel Food Cake Recipe
Amount Per Serving (1 /12th)
Calories 170
% Daily Value*
Fat 0g0%
Carbohydrates 38g13%
Fiber 0.4g2%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: 2-ingredient pineapple cake, easy angel food cake, low fat pineapple angel food cake

Weight Watchers Pizza Muffins

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Easy-to-go recipe
Kids’ favorite lunch meal
Low in calories. It contains only 33 calories.
Will not affect your weight,,
Ingredients

Flour 3/4 cup
Baking Powder 1tsp
Garlic powder 1/4tsp
Black pepper 1/4tsp, add according to taste
Salt 1/4tsp, add according to taste
Milk 3/4 cup
Grated cheese 1 tbsp, use parmesan cheese, or cheddar cheese
Mozzarella cheese 1/3cup used fat-free cheese
Asiago cheese 1/4 cup, grated
Low Point Bacon 3 slices
Pepperoni 20 slices
Dried oregano 2tsp
Eggs 8

Instructions

To make Weight Watchers Pizza Muffins, follow some steps.
First, adjust the oven temperature to 375 degrees.
Next, spray the baking tray with oil. Set aside the muffin tray.
Now, take a bowl. Add milk, and egg together. Whisk it until it combines.
Set aside this bowl.
Add flour, garlic, salt, pepper, baking powder, oregano, and Italian seasoning in the second bowl.
Combine all ingredients.
Now, mix the dry ingredients with the egg and milk mixture.
Add all cheese to this mixture. Combine it well.
Next, cut the pepperoni and cooked bacon into small bite sizes.
Mix into the batter mixture.
Now, add pizza muffin batter to a baking tray.
To enhance the flavor, top it with Italian seasoning.
Bake pizza muffins for 20- 25 minutes, or until the muffins are crunchy and brown.
The Weight Watchers Pizza Muffins are ready to eat and serve.
Serve mini muffins with marinara sauce, and ketchup.

Tips

To enhance the flavors, add any kind of seasoning.
Don’t over-whisk the ingredients.
For baking, measure all ingredients through a measuring cup. fulfilling and also satisfies your cravings. It’s perfect for lunches or parties/..

Vanilla Cheesecake Ice Cream Recipe

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A luxurious, creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor-the perfect blend of elegance and indulgence!
Ingredients:
8 oz cream cheese, softened
1 ½ cups heavy cream, chilled
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 tsp rose water (adjust to taste)
½ cup pistachios, chopped
¼ cup crushed graham crackers (optional, for cheesecake texture)
2 tbsp dried rose petals (optional, for garnish) 1-2 drops pink food coloring (optional, for a beautiful hue)
Instructions:
1. Whip the Cream
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Prepare the Cheesecake Base
In a separate bowl, beat cream cheese until smooth.
Add sweetened condensed milk, vanilla extract, and rose water, and mix until fully combined.
3.Combine & Fold
Gently fold the whipped cream into the cheesecake mixture.
Stir in chopped pistachios and crushed graham crackers (if using).
Add pink food coloring, if desired, for a soft pastel hue.
4.Freeze
Pour the mixture into a loaf pan or airtight container.
Sprinkle dried rose petals and extra pistachios on top.
Cover with plastic wrap and freeze for at least 6 hours or overnight.
5. Serve & Enjoy!
Let the ice cream sit for 5 minutes at room temperature before scooping.
Serve in bowls, cones, or even between cookies for an ice cream sandwich!
Enjoy

Crustless Coconut Pie Recipe

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This Crustless Coconut Pie is a simple, fuss-free custard dessert brimming with sweet shredded coconut and creamy vanilla flavor. Perfect for coconut lovers, this easy recipe creates its own light crust while baking.

 

Ingredients

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon kosher salt
  • 2 cups milk
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded sweetened coconut

 

Instructions

  1. Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
  2. In a mixing bowl, combine the flour, sugar, and salt. Whisk to blend.
  3. Slowly add the milk, whisking until smooth.
  4. Add the eggs and vanilla extract, then whisk again until fully incorporated.
  5. Stir in the shredded coconut.
  6. Pour the mixture into the prepared pie plate.
  7. Bake for 55–60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Notes

  • This pie forms its own light crust while baking—no crust needed!
  • Let cool slightly before serving for best texture.
  • Great served warm or chilled.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 302
  • Sugar: 17g
  • Sodium: 212mg
  • Fat: 19g
  • Saturated Fat: 15g
  • Unsaturated Fat: 3g
  • Trans Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 88mg

INSTANT POT CHICKEN TACO SOUP

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Ingredients

  • 1 Vidalia sweet onion diced
  • 3 cups chicken broth
  • 2-3 chicken breasts
  • 1 can black beans drained (14.5 oz)
  • 1 can pinto beans drained (14.5 oz)
  • 1 can corn drained (14.5 oz)
  • 1 can tomato sauce 15 oz
  • 1 can diced tomatoes with green chilies AKA Rotel (14.5 oz)
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • sea salt and pepper to taste
  • Fresh parsley roughly chopped (garnish)

Instructions

  • Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
  • Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
  • Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.

Notes

MyWW SmartPoints: GREEN: 6 BLUE: 0 PURPLE: 0