Weight Watchers Daily Recipes

03/02/2024

I am in heaven! 2 pts I have been looking for this for a very long time. The Walmart by me carried it once and no longer does. I found it at another Walmart 45 min away. I stocked up!

03/02/2024

03/02/2024

If y’all haven’t discovered these things yet you need to find them!!! 21 for 4 points but I changed the qty so it would lower the pts for me. 14 little cakes for 2 points!!! They have alot of flavors. So far this, the pumpkin spice and the birthday cake are delish!

03/02/2024

I love margaritas!! Found this on Amazon 0points mix with tequila =2 point cocktail

03/02/2024

WW pineapple upside cupcakes Ingredients:For the topping:1 can (20 oz) pineapple slices in juice, drained1/4 cup unsalted butter, melted1/2 cup brown sugar, packedFor the cupcakes:1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup unsalted butter, softened1/2 cup granulated sugar or a sugar substitute suitable for baking1 large egg1 teaspoon vanilla extract1/2 cup unsweetened applesauceInstructions:Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.For the topping: In a small bowl, combine the melted butter and brown sugar. Divide the mixture evenly among the cupcake liners.Place a pineapple slice in each cupcake liner, on top of the butter and sugar mixture.For the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt.In another bowl, using an electric mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined.Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce. Begin and end with the dry ingredients, mixing just until combined.Spoon the batter over the pineapple slices in the cupcake liners, filling each about 2/3 full.Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.Once cooled, invert the cupcakes onto a serving platter, allowing the pineapple to be on top.

03/02/2024

Im finally trying this after so many recommendations! Do I cook according to directions for 4 minutes? I thought I read it needs to cook longer? Thanks

03/02/2024

I plan my points for the day in advance each morning, with a buffer for the just in case.For dinner on-the-go tonight, I ordered a sub in a tub - without cheese. It came with cheese that I hadn’t budgeted for.Old me would have eaten it and just “restarted” tomorrow. The “now” me said, “nope, not today” and picked 3/4 of it off. I then counted the cheese I did eat and got a little taste of yummy (I’m a sucker for provolone) but didn’t go over my budget.I’m proud of myself.Even when life throws you curveballs, you can adjust and stay on track with your goals

03/02/2024

The best chicken I have ever made! It was soooo tender & full of flavor. It will probably be something I’ll be making 3 or 4 times a month. 1 Point per serving

03/02/2024

Does anyone know of a brand of whipped topping I can buy in Canada that is similar to this , I live in Ottawa Ontario, thanks in advanceI bought this one on a recent shopping trip to the states

03/02/2024

I had a lot of people ask me about my crock pot turkey breast so I wanted to share that all I do is thaw a turkey breast, throw it in my slow cooker on low, pour about a cup of chicken broth over the turkey, I use spray butter all over the top, and season with Mrs. Dash poultry seasoning. Cook for 6-7 hours (usually I put on Sunday morning and have for dinner that evening). Then (and this is important) I pull it out on a plate, take it off the bone, and throw the meat back in that delicious broth and let it soak on low for another 30 minutes. It’s soooooooo moist and you can honestly eat on it as a protein snack all week. 0 points and I take Ziplock bags of it to school each day to snack on as needed! ❤️❤️ And the smile on the right is because I hit -67 pounds today. I’m less than 10 pounds from my wedding weight in 2001. 😂😂😂

03/02/2024

Let me start by saying, yes this is processed. If you don’t like it, please, scroll on. I don’t eat a lot of premade food but once in a while I grab something easy.
With that being said, this is my personal opinion/review.
One if the best premade meals I have had. I could even do with out the dumplings and have more veggies. A lot of meals with veggies in are too crunchy or way to mushy. This seemed just right. I did add pepper and a little salt. I also had some fruit. 6 points

03/02/2024

Breakfast, lunch, and snacks today for 1 point total
We can do this!!! 😉

03/02/2024

You might be a little different when you go eat at a Mexican restaurant and take your own chips 😂😂. 4 points for my chips. Used mission 25 calories corn tortilla and cut- sprayed w olive oil cooking oil and kosher salt cooked in air fryer on 320 for 6 minutes. I used 7 of the tortillas

02/02/2024

WW Pumpkin FluffIngredients:1 can (15 ounces) pumpkin puree (make sure it's pure pumpkin, not pumpkin pie filling)1 package (1 ounce) sugar-free vanilla instant pudding mix1 teaspoon pumpkin pie spice1/2 teaspoon ground cinnamon1 teaspoon vanilla extract1 1/2 cups fat-free whipped topping (like Cool Whip)Optional toppings: additional whipped topping, chopped nuts, or a sprinkle of cinnamonInstructions:In a large mixing bowl, combine the pumpkin puree, sugar-free vanilla instant pudding mix, pumpkin pie spice, ground cinnamon, and vanilla extract. Stir until well combined.Fold in the fat-free whipped topping until the mixture is smooth and well incorporated.Cover the bowl and refrigerate the Pumpkin Fluff for at least 1-2 hours to allow the flavors to meld and the mixture to firm up.Before serving, give it a gentle stir. Spoon the Pumpkin Fluff into individual serving dishes.If desired, top each serving with additional whipped topping, chopped nuts, or a sprinkle of cinnamon.Serve chilled and enjoy your guilt-free WW Pumpkin Fluff!

02/02/2024

I ate these before on WW but can’t find them anymore. Do they still make them?

02/02/2024

This has been a game changer! 😋 I purchased this from Walmart.

02/02/2024

I was literally laughing out loud! 😂😂😂

02/02/2024

Someone shared this with me and I am forever grateful. These crackers are my new fav go to.Preheat oven to 275 degrees. Using the Joseph’s lavash bread (2 points for whole piece of bread), I sprayed both sides with butter pam and lightly salted one side. Use a pizza cutter and cut desired sized crackers. Bake for 16-17 minutes. Remove and let cool.Again, thank you to whoever shared this and I’m thankful that I can share it with you as well .

02/02/2024

Cheeseburger Bowls
I'm making efforts to make this group serve its purpose (to share recipes). Kindly appreciate my efforts by saying something. This helps more eyes to see my posts. Thank you.
INGREDIENTS
Cooking spray
4 spray(s)
Uncooked extra lean ground beef 96 % lean 4% fat
1 pound(s)
Kosher salt
1 tsp
Uncooked onion(s)
1 small, finely chopped
Chopped romaine lettuce
6 cup(s), shredded
Plum tomato(es)
4 medium, diced
Kosher dill pickle sandwich slice(s)
15 slice(s), divided
Reduced-fat cheddar cheese
8 Tbsp, shredded
Uncooked red onion(s)
6 thin slice(s), optional
Ketchup
1 Tbsp
Light mayonnaise
2 Tbsp
Mustard
1½ tsp
Worcestershire sauce
½ tsp
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef and salt. Reserve 1 tbsp of the yellow onion and add the remaining yellow onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside.
Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with a quarter of the tomato, 3 pickle slices, 2 tbsp cheese, and the red onion (if using).
In a small bowl, stir the ketchup, mayonnaise, mustard, Worcestershire sauce, and reserved 1 tbsp yellow onion. Finely chop the remaining 3 dill pickle slices and add to the bowl.
Divide the beef mixture among the bowls of lettuce. Serve with the special sauce.
Serving size: 1 bowl (about 2 cups)
Point(s) 6

01/02/2024

For anyone looking for an INCREDIBLE protein shake flavor this is the way to go. (3 points) it tastes exactly like ice cream! Hubby and I are both on WW and we’re obsessed!

01/02/2024

Wanted to post again, because so many people didn’t know last time!
McDonald’s eggs are ZERO points!! (Do not argue with me about butter and oil 🙃)
I paired mine with a 4 point hash brown!
I ate this at 8am, it’s now 4 and I’m finally hungry!! 🍳🍟

01/02/2024

I have terrible eating urges in the middle of the night....even though I eat Halo ice cream, a tablespoon or 3 every night is not good. So I have chopped up a banana and freeze it so when I want something sweet I break off a chunk. I know calories add up but I'll take my zero point banana over my ice cream ❤️❤️ hope this helps anyone with urges for ice cream in the middle of the night

01/02/2024

1 point Crustless Pumpkin Pie for the dessert, whole family loves it especially husbandONE POINT PUMPKIN PIE (CRUSTLESS)DIRECTIONSPreheat oven to 400°F.Combine all ingredients.Spray 9" pie plate with Pam.Pour mixture into pie plate.Bake at 400 F for 15 minutes.Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.Slice into 8 pieces.INGREDIENTS1(15 ounce) can pumpkin puree (note not pie filling)1(12 ounce) can evaporated skim milk3⁄4cup egg white3teaspoons pumpkin pie spice1teaspoon vanilla2⁄3cup Splenda granularPam cooking spraYNUTRITION INFO:Serving Size: 1 (120) gServings Per Recipe: 8AMT. PER SERVING % DAILY VALUECalories: 62.6Calories from Fat 2 g4 %Total Fat 0.3g 0 %Saturated Fat 0.1g 0 %Cholesterol 1.7mg 0 %Sodium 87.6mg 3 %Total Carbohydrate 9g 2 %Dietary Fiber 0.4g 1 %Sugars 5.8g 23 %Protein 6.3g 12 %

01/02/2024

I just stirred 2 tablespoons of this into plain Greek yogurt...2 points, 16 grams of protein. Excellent!

01/02/2024

Baked Pumpkin Donuts (with Cinnamon Sugar)Prep Time:15minutes minsCook Time:13minutes minssugar dusting:15minutes minsTotal Time:43minutes minsKey equipment6-hole ring donut (doughnut) panOvenKitchen scalesmeasuring spoonsMixing bowlselectric whiskmixing spoon/spatulapiping bag (or clean polythene food bag)scissorswire rackclean tea towelmicrowave or hob and saucepanpastry brushIngredients 100 g plain gluten free flour blend 20 g ground almonds (coarse almond flour)1 tsp baking powder (gluten free)¼ tsp bicarbonate of soda (baking soda)½ tsp ground psyllium husk (or ¼ tsp xanthan gum)1 tsp ground cinnamonpinch fine sea salt35 g unsalted butter (or dairy free alternative) softened65 g soft light brown sugar½ tsp vanilla paste (or extract)1 medium egg ) (at room temperature) Or 1 large egg… But see note below ↓↓1 medium egg white ) IMPORTANT NOTE: The total LIQUID egg weight (egg + egg white) should = 83g. So, weigh the whole egg and then add egg white to make up the total weight.100 g pumpkin puree (canned or homemade)1 tsp apple juice (or milk)Cinnamon Sugar Coating30 g unsalted butter or dairy free alternative (melted) approx weight100 g granulated sugar1½ tsp ground cinnamonInstructionsDonuts (Doughnuts)Prepare a doughnut pan by lightly greasing with butter or oil. If the pan is non-stick, greasing may not be necessary.Pre-heat the oven to 180 C/350 F/Gas 4.Weigh and mix together the dry ingredients: Flour, ground almonds, baking powder, bicarbonate of soda, psyllium husk (or xanthan gum), cinnamon and salt. Set aside. TIP: Weigh into an airtight container and shake vigorously.Using an electric whisk, beat together the softened butter, brown sugar and vanilla until light, fluffy and well-bended.Add the egg (83g) and beat the mixture well until even and airy.Add the pumpkin puree and beat again until blended.Add the dry ingredients and fold through with a mixing spoon until even. Part-way through folding, add the apple juice (or milk) to slightly loosen the mixture. NOTE: Some flour blends may be more 'thirsty', so if the mixture feels very stiff, add an additional ½ to 1 teaspoon juice/milk. The mixture should have a soft dropping consistency and should NOT be runny.Transfer the mixture to a piping bag (or a clean polythene food bag) and snip off the end (or corner of the bag) to make a hole about 2 cm across.Pipe the mixture into the doughnut pan. There should be the right amount of mixture for 6 standard-sized ring doughnuts.Gently tap the base of the doughnut pan on the work surface to settle the batter and dislodge any large air pockets and then place in the oven (it may help to place the doughnut pan on a baking tray to bake).Bake the donuts for 13 to 15 minutes until the top springs back and a cocktail stick inserted comes out clean.Leave the donuts to cool in the trays for about 5 minutes, before loosening the sides (if stuck) with a small flexible spatula or alternative, and turning out onto a wire rack.Lightly cover with a clean tea-towel to keep the moisture in, while preparing the cinnamon sugar ingredients.Cinnamon Sugar CoatingIn a suitable-sized bowl (eg a cereal bowl) into which a whole doughnut can be dipped, mix together the granulated sugar and cinnamon.Melt the butter either in a microwave (set at medium, stirring frequently) or in a small saucepan on a low heat.With the sugar and butter placed side by side, use a pastry brush to completely coat one of the doughnuts, before immediately dipping and rolling in the cinnamon sugar. Make sure it is well coated and then set aside on a sheet of baking paper.Repeat the sugar-dipping process for each doughnut in turn.Once all 6 doughnuts are coated, re-dip them in the cinnamon sugar only (no more butter!) for the best crunch.Eat ravenously and store any left overs in an airtight container for up to a couple of days. If the sugar has dissolved and become wet and sticky in storage, dip again in cinnamon sugar to 'perk them up'.Notes* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The recipe has been tested with Gluten Free Alchemist White Flour Blend B which can be found on the GFA Flours & Flour Blending Page. Alternative gluten free flour blends should also work fine.Egg NOTE: The total LIQUID egg weight (egg + egg white) should = 83g. It doesn’t actually matter whether the whole egg used is medium or large or extra large in size, as long as the final liquid weight (after adding egg white) is 83g. Thus, weigh the whole egg into a bowl and then add egg white to make up the total weight.NutritionCalories: 274.9kcal | Carbohydrates: 41.5g | Protein: 4g | Fat: 11.8g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Trans Fat: 0.4g | Cholesterol: 50.6mg | Sodium: 208.8mg | Potassium: 74.5mg | Fiber: 3g | Sugar: 28.7g | Vitamin A: 2906.6IU | Vitamin C: 0.7mg | Calcium: 84.9mg | Iron: 1.3mg

01/02/2024

🌞 How about a freshly made Summer Fruit Smoothie! 🍓🍌🍍Nothing says summer like a delicious and fruity smoothie to keep you cool and hydrated. 🍹✨ Try out this simple recipe and let the flavours of the season dance on your taste buds. 😋🌴Ingredients:1 cup of fresh strawberries1 ripe banana1 cup of pineapple chunks1/2 cup of Greek yogurt1/2 cup of coconut water1 tablespoon of honey (optional)Ice cubesInstructions:1️⃣ Start by washing and hulling the strawberries, then peel and slice the banana.2️⃣ Add the strawberries, banana, pineapple chunks, Greek yogurt, coconut water, and honey (if desired) to a blender.3️⃣ Blend until smooth and creamy, adjusting the consistency by adding ice cubes as needed.4️⃣ Pour the vibrant mixture into a glass and garnish with a strawberry slice or a pineapple wedge. Feel free to get creative with your presentation!5️⃣ Sip, savour, and let the tropical flavours transport you to a paradise of summer goodness. 🌺🍹Pro tip: For an extra chill, freeze some of the fruits before blending or add a handful of ice to make it frosty and refreshing!Share this mouth-watering recipe with your friends and family who are in need of a delightful summer treat. Don't forget to tag them and let us know how your Summer Fruit Smoothie turned out! 📸🍹

01/02/2024

Fun TV DinnerBBQ Pulled Chicken WrapCanned chicken breastG. Hughes original BBQ sauceExtreme Wellness spinach& herb tortillasDiced tomatoesShredded Romaine lettuceKraft fat-free cheddar cheeseTonight I just enjoyed the prep and then to sit in my recliner and assemble the wrap. Delicious!