41 Easy Weight Watcher Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thai Basil Beef

Thai Basil Beef | Pad Gra Prow is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’]

Looking for a Thai Basil Beef recipe that will feed your family and is lighter in calories and fat? This authentic tasting Pad Gra Prow that you are going to love to make at home.

Ingredients

• 1 LB ground turkey breast
• 1/2 Lb lean ground beef (90/10)
• 2 shallots (diced)
• 1 red pepper (deveined/diced)
• 4 cloves garlic (chopped)
• 2 Habanero chilies (thinly sliced)
• 2 TBSP fish sauce
• 1 TBSP brown sugar
• 1 lime (juiced and zest)
• 1 C Thai basil
• 2 green onions (thinly sliced)
• 1 package Uncle Ben’s Ready Jasmine Rice

Instructions

1. Using a cooking spray prep the skillet.
2. Add the ground beef, ground turkey and shallots to the skillet cooking for about 10 minutes on medium to high heat. (Or until meat is completely cooked.)
3. Add the red pepper, garlic, and chilies to the meat mixture. Continue to cook for about 2-3 minutes. (until fragrant) Stirring to mix. Slowly add the fish sauce, sugar, lime, and basil. Cook for about a minute. ( Or until the basil begins to wilt.) Taste to make sure you like the flavor or add to correct it.
4. Follow the directions of the back of the jasmine rice.
5. Serve the Thai Basil Beef over Jasmine Rice or for lower point option, in a lettuce leaf.

2. Vegan Pancakes

Weight Watchers Low-Point Vegan Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: [‘6’, ‘6 Servings’]

A tasty and light vegan pancake recipe which is made with soy milk and low in Weight Watchers Points

Ingredients

• 1/2 Cup Oat Flour
• 1/4 Cup Coconut Flour
• 1 tsp Baking Powder
• 1/2 Cup Soy Milk (Unsweetened)
• 1/2 Banana

Instructions

1. In a large mixing bowl, stir together all the ingredients.
2. Mix all dry ingredients together, then add the Soy Milk.
3. Mash the banana on a plate with a fork until its all mashed, and there are no lumps.
4. Add the Banana to the mixing bowl and stir all ingredients until thoroughly blended.
5. Heat a griddle, or non-stick skillet, and add a small amount of non-dairy cooking spray to the griddle or skillet.
6. Then add the pancake batter by the spoonful until you have regular size pancakes.
7. Let the pancakes cook over medium heat, and when pancake begins to brown around the edges, flip it to the other side with a spatula.
8. Cook a few more minutes until golden brown and serve.  Enjoy!

3. Banana Souffle

Air Fryer Banana Souffle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT15M · Total: PT18M · Yield: [‘4’]

Air Fryer Banana Souffle. How to make a delicious Weight Watchers banana souffle for breakfast in the air fryer.

Ingredients

• 2 Medium Bananas
• 2 Large Eggs
• ½ Tsp Cinnamon
• Extra Virgin Olive Oil Spray
• Philips Air Fryer
• Blender

Instructions

1. Peel and the bananas and crack the eggs into the blender. Add your cinnamon and blend on the pulse until smooth.
2. Spray your ramekins with extra virgin olive oil.
3. Pour the souffle batter into the ramekins and place the ramekins in the air fryer basket.
4. Air fry for 15 minutes at 180c/360f.
5. Serve quickly before the souffles start to fall.

4. Air Fryer Potato Wedges

Air Fryer Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. 1. Cut potatoes into equal wedges. Soak briefly in cold water (optional) and pat dry.
2. 2. Toss wedges with oil and all spices, then season with salt and pepper.
3. 3. Place in a single layer in the air fryer and cook at 400°F (200°C) for 12–15 minutes, shaking halfway.
4. 4. If needed, cook 3–5 minutes longer for extra crispness.
5. 5. Serve hot with your favorite dipping sauce or condiments.

5. Chicken Tacos

Instant Pot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 -8 servings’]

These Instant Pot Chicken Tacos are fresh, delicious, and so quick and easy to make! And thanks to a homemade taco seasoning, they are a low sodium, low calorie, gluten-free way to celebrate taco Tuesday.

Ingredients

• 1-3 pounds chicken breast or tenderloins (I prefer tenderloins)
• 10 oz low sodium tomato sauce
• 1-2 tablespoons salt free taco seasoning
• 1/4 teaspoon Himalayan or Kosher salt (you might need more if you use more meat, but start with less and add more after tasting)
• 1/4 cup water or broth
• Optional: squeeze of fresh lime
• Favorite taco toppings: purple cabbage, greek yogurt, cheese, avocado, cilantro, fresh lime, fresh pico
• Cooking Oil Spray
• Corn tortillas
• Himalayan or Kosher salt

Instructions For the chicken:

1. Mix salt free taco seasoning, if you haven’t prepped it prior.
2. Add chicken to the instant pot inner liner and add in water.
3. Mix seasonings with the sauce and pour it over chicken.
4. Set instant pot for 15 minutes on manual, then do a 10 minute natural release before releasing the rest of the pressure. **If your chicken is a frozen block, set it for 20 minutes instead of 15.
5. Using two forks, shred your chicken. Taste and adjust seasoning, if desired. Optional, but recommended, squeeze in some fresh lime.
6. Enjoy in a salad or in a taco with your favorite toppings!

For the tortillas:

1. Spray olive oil spray into a cast iron or ceramic pan and set to medium high heat.
2. Add in 2-3 corn tortillas and sprinkle them with salt.  Cook until the bottom begins to brown, then flip, browning the other side until your tortilla is golden, warmed, and pliable.

Slow Cooker

1. To make these in a slow cooker, mix chicken, sauce, and seasonings together and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked through and shreds easily with a fork.

6. Fish Tacos Slaw

BEST Easy Fish Tacos & Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

the BEST Easy Fish Tacos & Slaw. crispy bread crumbs, tender flaky fish, refreshing coleslaw tucked in a golden tortilla and topped with tartar sauce. YES. #fishtacos #tacos #tacotuesday #cincodemayo

Ingredients

• 1 lb tilapia fillets
• ¾ cup whole wheat panko bread crumbs
• 1 tbsp all seasoned salt
• 2 tsp olive oil
• 3 tsp lemon
• 2 garlic cloves, minced
• 6 flour or corn tortillas
• tartar sauce
• 3 tbsp olive oil
• 2 tbsp rice wine vinegar
• 1 clove garlic, minced (OR ½ tsp of garlic powder)
• salt
• pepper
• 1 cup precut coleslaw mix (I use *Mann’s Broccoli Cole Slaw -The Original)

Instructions

1. Preheat oven to 375°F and line baking sheet
2. Pat fillets to dry them off a bit and in a separate small bowl stir together olive oil, lemon juice and minced garlic. Brush and generously glaze the fillets with mixture.
3. Lightly season with season salt evenly across the fillets.
4. Set up shallow bowl or plate with bread crumbs. Press fish fillets into bread crumbs until they’re fully coated.
5. Place breaded fillets on a lined baking sheet and bake them for 15 minutes. After 15 minutes turn your oven broiler on high and broil them for 2 minutes.

Heating the Tortillas (2 ways):

1. CRISPY FRIED TORTILLAS: Coat a large skillet with vegetable oil over high heat. Give enough time for oil to heat up and get hot. Add tortillas to skillet and cook to desired golden brown. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
2. TOASTED TORTILLAS LIGHTENED UP: Add tortillas to a large skillet over high heat to begin toasting them. Cook until golden brown, and place on a taco rack or upside down muffin tin. Position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).

Coleslaw Instructions:

1. In a small bowl stir together olive oil, rice wine vinegar, minced garlic (or garlic powder) and salt. Pour oven coleslaw mix and toss together until evenly coated.

Taco Assembly:

1. Place your baked fish fillet on a golden brown tortilla then top it with coleslaw and tartar sauce. That’s it! It’s ready to serve!

7. Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘4’, ‘4 people’]

Get the full flavor of an old-fashioned shrimp boil, right from your oven. It’s easy and quick to clean up with a sheet pan.

Ingredients

• cooking spray
• 1 Tbsp salt
• 1 pound baby red potatoes
• 3 ears corn (cut into 3 pieces each)
• 2 Tbsp butter (melted, or olive oil, or may substitute vegetable broth to reduce points)
• 1 Tbsp Old Bay Seasoning
• 1 tsp garlic powder
• 1 pound medium shrimp (raw, peeled and deveined)
• 12 ounces smoked turkey sausage
• 1 lemon (cut into wedges)
• 2 Tbsp fresh parsley (chopped, optional)

Instructions

1. Preheat oven to 400℉. Coat a baking sheet with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes for ten minutes. For the last five mins, add corn to pot.
3. In a small bowl, combine melted butter, garlic and Old Bay Seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto baking sheet. Drizzle with butter mixture and gently toss to combine.
5. Bake for 12 to 15 minutes, or until the shrimp are opaque and corn is tender. Take care not to overbake as this makes shrimp tough. Only cook until shrimp just turn pink.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

8. Protein Pancakes

Easy Protein Pancakes (Made In a Blender) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’14’, ’14 pancakes’]

These delicious protein pancakes are made in a blender, made with nutritious ingredients, and will keep you full for a while.

Ingredients

• 2 cups Oats
• 1 Banana (large)
• 2 tsp Vanilla extract
• 3 tsp Baking powder
• 1/2 cup Protein powder
• 1 cup Almond milk
• 1/2 cup Greek yogurt
• 1 tsp Cinnamon
• 1/2 tsp Kosher salt
• 3 Eggs (large)
• 2 tbsp Maple syryp
• 2 tbsp Olive oil

Instructions

1. These easy peasy pancakes are so easy to make, you will need to throw all the ingredients into a blender and mix on high for 30 seconds or until you get a smooth pancake batter without any lumps!
2. Mix on high until the pancake mixture is smooth.
3. Melt ½ teaspoon of butter or coconut oil on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
4. Flip the pancake and cook for another minute on medium-low heat.
5. Serve these pancakes warm with maple syrup and enjoy!

9. Strawberry Pretzel Fluff

Strawberry Pretzel Fluff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 servings’]

Strawberry Pretzel Fluff is a quick and easy no-bake dessert salad made with strawberries, whipped topping, and pretzels—perfect for summer gatherings.

Ingredients

• 8 ounce container non-dairy whipped topping (I used TruWhip.)
• 10 ounce package mini marshmallows
• 2 cups plain nonfat Greek yogurt (feel free to use 2% or whole milk plain Greek yogurt)
• 3 cup fresh strawberries (quartered)
• 2 cups thin pretzel sticks, (broken)

Instructions

1. In a large bowl, mix together whipped topping, marshmallows, and Greek yogurt until well-combined.
2. Toss in strawberries and pretzels. If you want the pretzels to stay crunchy, wait to add until just before serving.
3. Cover, and refrigerate until ready to serve.

10. Chipotle Chilli and Garlic Cauliflower Fried Rice

Chipotle Chili and Garlic Cauliflower Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

Chipotle chili and garlic cauliflower fried rice is loaded with flavor, light, & so fresh – It’s sprinkled with chili powder for an extra kick

Ingredients

• 2 lbs cauliflower (grated (about 2 heads of cauliflower))
• 1 large carrots
• 1 large shallot (finely diced)
• 3 cloves garlic (minced)
• ½ cup corn ((fresh or frozen))
• 1 tbsp olive oil
• 2 tbsp sesame seed oil
• 1 cup peas ((fresh or frozen))
• ⅓ cup low sodium soy sauce
• ½ tsp ground ginger (double this measurement if you’re using fresh ginger*)
• ½ tsp ground chipotle chili
• 1 tbsp butter
• 4 eggs (scrambled )
• sea salt flakes (to taste*)

Instructions

1. Prep Cauliflower: you’ll need either a handheld grater or a grater attachment for your food processor. I highly recommend getting a food processor, it makes life so much easier when you want to use fresh ingredients. Clean your fresh head of cauliflower and simply grate it into a bowl and set it aside (you now have cauliflower “rice” that’s ready to cook!).
2. Prep the rest of the ingredients: dice your carrots and shallots, slice your corn off the cob, and mince your garlic and set aside.
3. Drizzle sesame seed oil over the stir frying vegetables and let them cook about 10-15 minutes (or until carrots have softened).
4. Stir in grated cauliflower gradually adding soy sauce as you mix and combine well with other vegetables.
5. Next, stir in peas (I try to do those last so they don’t get mushy or break part from stirring).
6. In a separate pan (or the same pan if you have room), melt butter and scramble your eggs.  Once cooked, add them to your stir fry and gently (watch your peas) fold them in.
7. Season the whole mixture with chipotle chili powder, ginger, and a pinch of salt.
8. Serve hot and enjoy!

11. Frozen Hot Chocolate

Frozen Hot Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups milk
• 1 cup chocolate ice cream
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 cups ice cubes
• Whipped cream (optional)

Instructions

1. 1. In a blender, combine milk, cocoa powder, and sugar; blend until smooth.
2. 2. Add chocolate ice cream and ice cubes; blend until thick and slushy.
3. 3. Blend in vanilla until well mixed.
4. 4. Taste and adjust sweetness if needed.
5. 5. Pour into four glasses and top with whipped cream if desired.

12. Lemon Bars

Lighter Lemon Bars (WW 4 Points!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [’24’, ’24 servings’]

These lemon bars have the zest and sweetness with a little less sugar!

Ingredients

• Crust:
• 8 tbsp. butter (1 stick cold cut into small cubes)
• 1 1/4 cup flour
• 4 tbsp. brown sugar
• Filling:
• 3 lemons
• 4 eggs
• 1 1/3 cup powdered sugar
• 1/2 tsp vanilla
• 3/4 cups lemon juice (juice from 3 lemons)
• 2 tbsp lemon zest (zest from 1 lemon)

Instructions

1. In a medium bowl, combine flour, brown sugar, and butter.
2. Using a pastry cutter or two forks, cut in the cold butter until the mixture is crumbly.
3. Press into bottom of 9×13 pan.
4. Bake the crust at 350 for about 20 minutes.
5. In separate bowl whisk eggs.
6. Add lemon juice ,zest, and vanilla.
7. Then slowly whisk in powdered sugar until dissolved.
8. Pour over hot baked crust.
9. Bake at 350 for about 30 minutes until filling is set
10. Let cool and refrigerate for at least 2 hours before cutting.

13. Buffalo Chicken Spaghetti Squash Casserole

Healthy Buffalo Chicken Spaghetti Squash Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 people’]

This Healthy Buffalo Chicken Spaghetti Squash Casserole is the perfect quick weeknight dinner. Low in carbs, but full on flavor – it’s gluten free and SO delicious!

Ingredients

• 3 cups spaghetti squash, shredded ((one medium spaghetti squash))
• 2.5 cups shredded chicken ((1 lb chicken))
• 1/2 tablespoon olive oil
• 1 egg
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/3 cup Frank’s Red Hot
• 1/2 cup blue cheese crumbles (optional – (omit if Whole30/paleo))

Instructions

1. Preheat oven to 400 degrees
2. Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
3. While spaghetti squash is cooking, make shredded chicken. You can make instant pot shredded chicken, crockpot shredded chicken, boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
4. In a bowl, mix together olive oil, egg, spices+ Frank’s Red Hot. Whisk until combined.
5. Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
6. Pour mixture in a greased 8×8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.

14. Cowboy Caviar Turkey Roll Ups

Cowboy Caviar Turkey Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 servings’]

Cowboy Caviar (aka Texas Caviar) Turkey Roll Ups are hearty but healthy, colorful, and refreshing with just the right amount of heat! It’s so much more than just a dip for chips! #cowboycaviar #turkeywrap #texascaviar #healthysnacks #healthyappetizer

Ingredients

• 1 medium diced red pepper
• ½ medium diced red onion
• 1 can corn
• 1 can black beans
• ½ diced jalapeño with seeds removed -this recipe is made mild, add more if you want it to be spicy!
• 1½ tbsp chopped cilantro
• ½ lemon
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Maldon sea salt flakes (salt to taste*)
• sliced turkey
• tortillas

Instructions

1. Dice & chop; red pepper, red onion, jalapeño and cilantro. Add ingredients to one mixing bowl.
2. Run canned black beans and corn through a strainer and rinse them then add them to the mixing bowl.
3. Add lemon juice, olive oil, garlic powder and salt flakes stir into mixing bowl, taste to see if more salt is needed.
4. Heat tortillas and add a couple slices of turkey to each tortilla. Add cowboy caviar to turkey roll ups and enjoy!

15. Chocolate Ice Cream

Weight Watchers Homemade Chocolate Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’, ‘4 servings’]

Weight Watchers Chocolate Ice Cream is simply divine and a wonderful treat. What if I told you that you can totally make this at home? With this recipe, you’ll be making this delicious Chocolate Ice Cream at home!

Ingredients

• 2 large bananas ( peeled and cut into thin slices)
• 1/2 cup plain Greek nonfat yogurt
• 6 oz. fat free cream cheese (cut into chunks)
• 3/4 tbsp. real vanilla extract ((clear if available to prevent discoloration of ice cream))
• 1/4 cup sugar substitute
• 1 tbsp. sugar free chocolate syrup
• 1 t cocoa extract

Instructions

1. Place banana slices in a plastic freezer-safe bag and place in the freezer about 4 hours, or until frozen.
2. In a powerful blender or food processor, add frozen banana slices, yogurt, cream cheese, and vanilla and cocoa extracts, and blend until completely smooth. (If necessary, add 2-3 tablespoons of water to loosen the mixture).
3. Add in sugar substitute until thoroughly combined with other ingredients. Once blended, taste mixture and add more if desired.
4. Pour mixture into a freezer-safe container and cover tightly. Place in the freezer for a minimum of 4 hours or overnight.
5. To serve, remove from freezer and let sit on the counter for 5-10 minutes to soften. Scoop into individual chilled serving dishes and garnish with favorite topping.

16. Chicken Fajita

Chicken Fajita Foil Packets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘2’]

Ingredients

• 2 boneless skinless chicken breasts (thinly sliced)
• 3 large bell pepper (deseeded and sliced)
• 1 large onion peeled and sliced
• 1 tablespoon olive oil
• 1 ½ tablespoons fajita seasoning (or to taste)
• Salt (optional)

Instructions

1. Light up the campfire or grill to medium high or preheat the oven to 400F / 200C / gas 6.
2. Mix all the ingredients together in a bowl until everything is coated
3. Split the chicken fajitas mix across 2 sheets of aluminium foil and fold edges of foil up around the food to form a closed foiled packet.

Grilling or Campfire

1. If grilling on a campfire or grill, then cook the chicken foil packets for 20-25 minutes until the chicken is cooked through.

Oven

1. If cooking in the oven, then cook for 20-25 minutes until the chicken is cooked through

17. Butter Pecan Mashed Sweet Potatoes

Butter Pecan Mashed Sweet Potatoes Recipe – 5 Weight Watchers PPV is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

Just enough ingredients in this recipe to enhance the flavor of the sweet potatoes without overpowering them. Super healthy, easy to make, and delicious! AND only 5 Weight Watchers points.

Ingredients

• 4 Sweet Potatoes (About 2 pounds)
• 1 ½ tbsp Butter
• 2 tbsp Fat-Free Milk
• ¼ tsp Salt
• ¼ cup Chopped Pecans (Toasted)

Instructions

1. Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. (NOTE: My sweet potatoes took much longer to cook in the microwave. Closer to 20 minutes. Check with a fork every 10 minutes until sweet potatoes are cooked through) Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
2. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.

18. Big Mac Salad

📋 Big Mac Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This Big Mac Salad is a great way to get your Big Mac fix in a healthy way, completely satisfying your craving. It’s an economical and filling meal the whole family will enjoy and it’s Weight Watchers friendly!

Ingredients

• 2 cups cooked ground beef, extra lean (* about 1 lb raw ground beef)
• 1/2 cup light mayonnaise (* I use Hellman’s 1/2 the fat mayonnaise)
• 1/4 cup light Catalina dressing (*I use Kraft ( light French dressing can be substituted))
• 2 tbsp sweet relish
• 1 tbsp ketchup
• 1 tsp white vinegar
• 1/4 tsp onion powder
• 1/8 tsp salt
• 3 choppped pickles
• 1/2 cup chopped onions
• 2 heads romaine lettuce, chopped ((can substitute iceberg))
• 2 tomatoes, chopped
• 1 tbsp sesame seeds
• 4 tbsp low-fat sharp cheddar cheese
• 2 thin buns, cut into small circles (* I use President’s Choice thin buns (PC thins))
• additional chopped/sliced pickles and onions

Instructions

1. Cook ground beef in a large skillet, on stovetop, over medium-high heat until cooked through. Drain.
2. Add chopped pickles, onions, light Catalina salad dressing, mayonnaise, ketchup, relish, onion powder, salt and vinegar to cooked ground beef and stir until thoroughly combined. *It’s ideal if you can let this sit in the fridge for at least a few hours, but it’s not critical.
3. Combine lettuce and tomatoes and add to large bowl, then add meat mixture.
4. Sprinkle shredded cheese over top of salad.
5. Cut both thin buns into “mini buns” with a small round cookie cutter (you can even use the round side of a large icing tip or anything small and round) *You should get 6 mini buns from each larger bun.

Garnish

1. Add buns to the top of the salad.
2. Add additional chopped pickles and onions, as desired.
3. Sprinkle with sesame seeds. Serve immediately. Or store meat and lettuce/tomato mixture separately until ready to serve.

19. Cabbage Carrot Corn Soup

Cabbage Carrot Corn Soup – Healthy & Light 3C Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 people’]

Cabbage Carrot Corn Soup, also called 3C Soup, is a simple and nourishing vegetable soup made with these three wholesome ingredients.

Ingredients

• 2 cup Cabbage
• 1/2 cup Carrot
• 1/4 cup Corn kernels
• 1 tsp Black salt
• 1 tsp Table salt
• 1 tsp Red chilli powder
• 3 cup Water
• 2 tsp Oil
• 2-3 cloves Garlic
• 1 Onion
• 1 tbsp Lemon juice
• 1 tsp Oregano
• few Cilantro leaves fresh

Instructions

1. Combine cabbage, carrot, corn kernels, salt, red chilli powder, and water into a pan. Cook on low heat for 10-15 min to cook veggies.
2. Strain the veggies and save the stock.
3. To a hot pan, add oil, cook garlic and onions.
4. Stir in cooked vegetables. Add stock, salt, lemon juice, oregano, and simmer for 10 minutes.
5. Garnish with cilantro leaves.
6. Serve 3c soup hot.

20. Turkey Taco Skillet

Easy Taco Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Turkey taco skillet is a 21 Day Fix weeknight dinner, prepped and on the table in less than 20 minutes! A zero point WW dinner too!

Ingredients

• 1 onion (diced)
• 1 large or 2 small green bell pepper (diced)
• 1 pound ground turkey (chicken, or beef)
• 14 oz petite diced tomatoes with jalapeños (1 can)
• 1 cup black beans
• 1 cup frozen corn
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• Optional toppings: Greek yogurt, avocado, shredded cheese

Instructions

1. Spray pan with cooking spray and sauté onion and green pepper.
2. Add ground turkey. Cook through.
3. Add a can of petite diced tomatoes with spicy jalapeños, as well as the beans and corn.
4. Sprinkle in chili powder, cumin, garlic powder and salt.
5. Cook until everything is hot and tomato juice has thickened slightly.
6. Divide into 4 equal servings and eat alone, over rice, with cheese, avocado…whatever your little heart desires. Just be sure to count any toppings!

21. Chocolate Cheesecake

Weight Watchers Chocolate Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

This Weight Watchers Chocolate Cheesecake is an indulgent treat that you can feel good about eating. Made with rich, dark chocolate and a creamy cheesecake filling, this dessert is sure to satisfy your sweet tooth. This is a guilt-free way to enjoy a delicious chocolate treat. Serve it up for a special occasion or enjoy it as an everyday indulgence. Either way, you’ll be glad you tried Weight Watchers Chocolate Cheesecake!

Ingredients

• 3 Eggs
• 3 Cups Plain Fat-Free Greek Yogurt
• 1 small box instant sugar-free/fat-free chocolate pudding flavor
• 1 tsp vanilla
• 3 tbsp sugar substitute (I use Splenda)

Instructions

1. In a mixing bowl add eggs, sugar substitute and vanilla extract and beat well. 
2. Add yogurt and pudding and mix well. 
3. Pour into a lightly greased pie dish.
4. Bake on 350 degrees for 30 min. 
5. Chill for at least 2 hours or overnight before eating.

22. Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Greek Yogurt Chicken Salad is the perfect healthy lunch or dinner. High in protein, low fat and low carb – it’s great for weight loss, easy and delicious!

Ingredients

• 2.5 cups cooked shredded chicken (about 1 lb)
• 1/2 cup plain nonfat greek yogurt
• 1 tablespoon fresh parsley (chopped finely)
• 1/2 cup celery (diced finely)
• 1 cup apples (chopped)
• 1/4 cup pecans (chopped)
• ¼ teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Cook chicken. Bring a pot of water to a boil and boil chicken for 10-14 minutes. You can also cook chicken in the instant pot, crockpot or buy a rotisserie chicken and shred it.
2. While chicken is cooking, chop parsley, celery, apples and pecans.
3. Once chicken is cooked, shred the chicken by pulling apart with 2 forks.
4. Add chopped ingredients, spices, greek yogurt and shredded chicken in a bowl.
5. Toss together using a spatula until all ingredients are thoroughly coated with yogurt.
6. Serve on a sandwich or over a salad.

23. Peanut Butter Cups

Healthy Homemade Peanut Butter Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Total: PT40M · Yield: [‘9’, ‘9 peanut butter cups’]

These healthy peanut butter cups are made with only 5 ingredients, tastes like Reese’s peanut butter cups, and are gluten-free, dairy-free, vegan, keto, and low on sugar.

Ingredients

• 1/2 cups Peanut butter (Natural)
• 1 1/2 tbsp Almond flour
• 2 tbsp Maple syrup
• 230 g Dark chocolate
• 1/2 tsp Sea salt

Instructions

1. Line a cupcake or muffin tin with paper liners.
2. Melt the dark chocolate using the microwave on a ben marine.
3. Add about 1 tbsp of the dark chocolate in each liner and spread it on the sides of the liners to create a small wall for the peanut butter filling.
4. Place the cupcake tins into the freezer for about 10 minutes to firm up.
5. Make the peanut butter filling, in a small mixing bowl, add the natural peanut butter, maple syrup, almond flour, and a pinch of salt. Mix until well combined.
6. Remove the cupcake tins from the freezer and add 1 tsp of the peanut butter filling on top of the chocolate.
7. Melt more chocolate and top each peanut butter cup with melted chocolate until it covers the peanut butter filling.
8. Place the tins in the freezer to firm up for about 10 more minutes, remove from the pan, and top with sea salt. Enjoy!

24. Citrus Glazed Brussel Sprouts

Citrus Glazed Brussel Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/4 cup orange juice
• Zest of 1 orange
• 1 tablespoon honey or maple syrup
• Salt and black pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss Brussels sprouts with oil, salt, and pepper, then spread on a baking sheet.
3. 3. Roast 18–22 minutes until browned and tender on the edges.
4. 4. In a small saucepan, simmer orange juice, orange zest, and honey for 4–6 minutes to make a glossy glaze.
5. 5. Toss hot sprouts with the glaze until evenly coated. Adjust seasoning and serve.

25. Lentil Bolognese

Lentil Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’, ’10 servings’]

Hearty lentil bolognese makes an easy pasta sauce that’s full of good-for-you ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 onion (finely diced)
• 1 rib celery (finely chopped)
• 3 large carrots (peeled and chopped)
• 7 cloves garlic (minced)
• 6 ounce can tomato paste
• 15 ounce can tomato sauce
• 2-14.5 ounce cans diced Italian tomatoes
• 2 tablespoons dried sweet basil
• 1 teaspoon dried oregano
• ¼ teaspoon baking soda
• Salt and pepper to taste
• 2 cups red lentils (rinsed and picked over)
• 2 cups water

Instructions

1. Heat olive oil in a large skillet.
2. Add onion, celery, and carrot.
3. Cook, stirring as needed, until softened, about 5-10 minutes.
4. Add garlic, and cook, stirring frequently, for 30 seconds.
5. Stir in tomato paste, and cook, stirring it in, for 1 minutes.
6. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
7. Stir in lentils and water.
8. Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.

26. Pumpkin Cheesecake Bites

Healthy Pumpkin Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [’36’]

Ingredients

• 3 eggs
• 3 1/2 cups Non-Fat Vanilla Greek yogurt
• Sugar free Cheesecake Flavored Instant Pudding
• 1/2 Tbsp. vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 5 Tbsp sugar substitute (or sweeten to taste)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together all of the ingredients.
3. Add a tablespoon of pumpkin mixture into a well greased crevice of a mini muffin pan. Repeat until all batter is used. This may have to be done in batches, or with more than one pan.
4. Bake for 13-15 minutes, or until a toothpick comes out clean.
5. Allow to cool before removing from a pan.

27. Cajun Shrimp Pizza

Cajun Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 4

Ingredients

• 2- Oroweat Sandwich Thins (separate the bottom from the tops) any variety you like. Whole Wheat, Honey Wheat, Flax & Fiber , or Multigrain which I used. (total 4 individual pizzas)
• Fat Free Mozzarella Cheese 1/3 cup for each piece of sandwich thin rolls
• 24- medium size shrimp – thawed, peeled, & deveined ( 4-6 shrimp per individual pizza )
• 1 tbsp – Fresh Minced Garlic
• 1- small Yellow Onion cut into thin round pieces ( 4-6 pieces for each pizza)
• 1/2- Green Bell Pepper – sliced thin into 16 long pieces (divide and place 4 slices on each pizza)
• 2 tsp. – Olive Oil
• 1/2- Red Bell Pepper – sliced thin into 16 long pieces (divide and place 4 slices on each pizza)
• 1 tbsp diced fresh Curly Parsley
• 10 -12 Cherry Tomatoes cut in half and smashed (use potato masher)
• 1 tbsp Cajun Seasoning (I used Louisiana Cajun Seasoning)
• Canola Spray Oil
• cookie sheet lined with parchment paper
• optional diced parsley for garnishing

Instructions

1. Preheat oven on broil – low heat.
2. Put shrimp in medium bowl and toss with cajun seasoning and parsely. Place in fridge until needed.
3. Cut cherry tomatoes in half. Place tomatoes into a medium bowl and smash using a potato masher. Set aside until needed.
4. Separate the bottoms and the tops from the sandwich thins and place upside down onto the cookie sheet lined with parchment paper.
5. Place minced garlic into a small bowl with 2 teaspoons of olive oil. Mix together well.
6. Brush each sandwich thins with the garlic & olive oil mixture. Use a pastry brush. Set aside.
7. Spray a pan with canola cooking spray.
8. Remove the shrimp from the refrigerator. Cook in the pan on medium heat until they turn pink and the tails curl, about 3-4 minutes. Make sure to flip the shrimp over at least once during the cooking time. When cooked remove from heat.
9. Grab the cookie sheet with the sandwich thins and place on a flat surface. Next, using a fork spread a little bit of the tomatoes onto each. Place the shrimp on top of the tomatoes, then the onions, bell peppers and cheese. Do this for each of the individual pizzas.
10. Place the pizzas into the preheated oven on low broil until the cheese melts (3-5 minutes depending on your oven).
11. Using oven mitts remove cookie sheet from the oven and let cool. Enjoy!

28. Coleslaw

Weight Watchers Coleslaw Recipe With Greek Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 6

Weight Watchers Coleslaw is a delicious light version of your favorite side dish. It’s lower in sugar and carbs. Try this healthy coleslaw recipe today.

Ingredients

• 2 (16 ounce) bags tricolor shredded coleslaw
• ½ cup sliced green onion, green parts only
• 1 tablespoon distilled white vinegar (for tangy) or apple cider vinegar (for less tang)
• 1 cup non-fat Greek yogurt
• 2 tablespoons powdered erythritol
• ¼ teaspoon dry mustard
• ¼ teaspoon black pepper
• Optional – ¼ teaspoon salt

Instructions

1. In a small bowl, whisk together vinegar, yogurt, sweetener, dry mustard, black pepper, and salt.
2. In a large bowl, toss together vegetables. Pour dressing over the top and toss to coat.
3. Cover and refrigerate overnight for the best results.

29. Zucchini Garlic Soup

Zucchini Garlic Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This zucchini garlic soup is creamy and delicious without the use of cream. The recipe is just as satisfying when you’re trying to cut back on calories or carbs, but it’s also a great option for those following a vegetarian diet. It’s easy to make and requires minimal prep time.

Ingredients

• 3 tablespoons olive oil
• 1 onion (chopped)
• 20 garlic cloves (chopped (approximately 2 bulbs of garlic))
• 2 pounds zucchini ((courgettes) shredded)
• 1 can white beans (15 ounces can)
• 4 cups chicken broth (or vegetable broth)
• ¼ cup dry white wine
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook on medium-low heat for about 5 minutes, or until soft. Add the garlic and heat for 2 to 3 minutes. Add the zucchini, beans, chicken broth and wine.
2. Bring to a simmer and cook uncovered for 40 to 50 minutes
3. Blend with an immersion blender and puree until smooth. If you don’t have an immersion blender, you can transfer the soup to a standard blender after it has cooled down (see notes).
4. Taste and season with salt and pepper.

30. Apple Banana Pancakes

Healthy Weight Watchers apple banana pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘3’, ‘3 servings, 1 big pancake each’]

You will love this healthy moist weight watchers pancakes with apples and banana. Could be a completely make ahead recipe so you can enjoy it on the go.

Ingredients

• 1 egg
• 1 cup non fat Greek yogurt
• 1 teaspoon honey
• 1 tablespoon applesauce (unsweetened)
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 apple (finely chopped)
• 1 banana (finely chopped)

Instructions

1. Mix all the ingredients in a medium size bowl. If prefer smooth pancakes, blend the pancake dough in the blender.
2. Cook over medium heat on the nonstick pan on both size until nice and fluffy.

31. Taco Soup

Weight Watchers Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

This Weight Watchers Taco Soup recipe is going to keep you warm and losing weight this winter! I was able to keep the points down by using all your favorite ingredients but also a few key swaps. This easy Taco Soup recipe also has some extra zip from a packet of ranch seasoning!

Ingredients

• 3/4 lb extra lean ground turkey breast
• 1/3 cup bell pepper (diced)
• 1/2 small onion (diced)
• 14.5 oz Kroger Diced salsa style fire roasted tomatoes
• 4 tsp Old El Paso Taco Seasoning
• 1 cup frozen corn kernels
• 2 oz Ortega mild diced green chiles
• 1/2 packet Hidden Valley Ranch seasoning mix
• 1/2 can Bush’s Best Mixed Chili/Kidney/Pinto Beans, mild chili sauce
• 4 tbsp Plain Fat Free Greek yogurt
• 1/2 cup Kroger Santa Fe Style tortilla chips
• 1/4 cup diced green onions
• 1 1/4 cups water

Instructions

1. In a stock pot, or pasta pot (high sides), heat to medium high and add 1/4 cup water, ground turkey, onion and bell pepper
2. Brown turkey mixture to cook through (no need for oil if you use a little water!)
3. Once cooked through, add taco and ranch seasonings and stir
4. Add tomatoes, corn, chiles and beans (save the rest of the corn & beans for other recipes!) Do not drain tomatoes or beans!
5. Add 1 cup water
6. Place lid on pot and simmer for 15-20 minutes
7. Top with Greek yogurt, tortilla strips and green onions

32. Black Bean Brownies

Black Bean Brownies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘9’, ‘9 brownies’]

These fudgy black bean brownies are rich, smooth, and deeply chocolatey—no flour needed. They surprise everyone in the best way, every time.

Ingredients

• 1 standard can black beans (drained and rinsed well)
• 2 eggs (at room temperature)
• 1/4 cup neutral oil ((like grapeseed, canola, peanut, or vegetable))
• 2 teaspoons pure vanilla extract
• 2 tablespoons strong brewed coffee ((decaf is fine; see Recipe Notes))
• 3/4 cup unsweetened cocoa powder ((natural or Dutch-processed, your choice))
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 3 ounces semi-sweet or dark chocolate chips (optional)

Instructions

1. Preheat your oven to 325°F. Line an 8-inch square light metal baking pan with nonstick foil, greased regular foil, or parchment. Set aside.
2. In a blender or food processor, combine the drained black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.
3. In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar, breaking up any clumps.
4. Pour the bean mixture into the dry ingredients. Stir until smooth and well combined. The batter will be soft.
5. Fold in about half of the chocolate chips, if using.
6. Scrape the batter into your prepared pan and smooth the top. Sprinkle the remaining chips on top and press down lightly to help them stick.
7. Bake for 25 minutes, or until the top springs back when pressed gently and the center doesn’t jiggle when you move the pan.
8. For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
9. Let the brownies cool in the pan on a wire rack. Chill for 30 minutes in the fridge (or 10 in the freezer), then lift out and slice into squares with a sharp knife, wiping between cuts.

33. Egg Roll in a Bowl

📋 WW Egg Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 servings’]

This WW Egg Roll in a Bowl is a healthy, easy and satisfying Weight Watchers friendly one-pot meal made with ground turkey or ground chicken, veggies, broccoli slaw and green onions.

Ingredients

• 1 1/2 tsp olive oil
• 1 pound ground turkey breast (you can substitute ground chicken breast) ((99% fat free))
• 4 tsp minced fresh ginger (*See NOTES for easy way to grate ginger)
• 12 oz -bag of broccoli slaw mix ((340 g bag))
• 12 oz -bag of bean sprouts ((340g bag))
• 1/2 bunch – green onions, chopped ((4-5 onions))
• 1 cup fresh mushrooms, sliced ((227 g container))
• 2 sticks chopped celery
• 5 tbsp low sodium soy sauce
• additional green onions, chopped
• 1 tsp sesame seeds
• 2 tbsp plum sauce

Instructions

1. In large, deep skillet or wok, brown ground turkey in olive oil, over medium- high heat, until cooked (no longer pink)
2. Add remaining ingredients and cover pan with lid and let cook over medium- low heat until vegetables are soft (about 10 minutes)

Garnish

1. Garnish with plum sauce (2 Tbsp is 2 WW points) and sesame seed (1 tsp = 1 WW point) and serve warm. You can serve over brown rice or cauliflower rice, but be sure to calculate the additional points.

34. Chicken Tortilla Soup

Weight Watchers Chicken Tortilla Soup in the Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT8M · Total: PT20M · Yield: [‘4’, ‘4 people’]

A quick and easy Weight Watchers Chicken Tortilla Soup in the Instant Pot that is full of flavor yet guiltless. It comes with directions for the crock pot and the stovetop and may help to shed a few pounds. It’s keto, gluten-free, and has 6 WW smart points.

Ingredients

• 2 tbsp olive oil
• 1 small onion (chopped (either white or yellow))
• 1 bell pepper (seeded and chopped (optional))
• 1 jalapeno (seeded and sliced)
• 4 garlic cloves (minced)
• 1 ½ tsp chili powder
• 1 tsp cumin
• 3 cups chicken broth (preferably reduced-sodium)
• 15 oz can diced fire-roasted tomatoes (drained)
• 12 oz raw boneless skinless chicken breast (about 2 medium breasts)
• Salt
• 2 limes (juiced)
• Chopped cilantro (or parsley)
• Garnishes

Instructions In the Instant Pot:

1. Press the sauté button and let the pot heat for about 3-5 minutes. Add the oil and cook the onion, bell pepper (optional), and jalapeno until onion has softened, about 4-5 minutes. Stir once and a while!
2. Add the garlic, chili powder, and cumin and cook for about 1 minute, stirring occasionally.
3. Add the broth, tomatoes, and chicken and stir to combine.
4. Cancel the sauté function! Lock the lid, seal the valve, and cook on high pressure for 8 minutes. If using a pressure cooker, press the soup button and set manually for 8-10 minutes. Once cook time comes to an end, do a quick release.
5. Next, remove the lid and shred the chicken breasts on a cutting board or plate using 2 forks. Transfer the shredded chicken to the pot and stir in salt to taste and lime juice.
6. Serve topped with tortilla chips, avocado slices, and shredded cheddar.

In the Crock Pot:

1. Stir all the ingredients into the crockpot, except the lime juice, cilantro, and garnishes. Secure the lid and cook on  on low for 4-8 hours, or until chicken is cooked. The longer it cooks, the deeper the flavor will be. Then follow steps 5 and 6 for the Instant Pot.

Stovetop:

1. Heat a medium pot over medium heat and follow steps 1-3 for the Instant Pot. It takes about 20 minutes to simmer this chicken tortilla soup, covered, over medium-low heat.  Then follow steps 5 and 6 for the Instant Pot.

35. Turkey Salad

Turkey Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked turkey, diced
• 1 cup celery, finely diced
• 1 cup seedless grapes, halved
• 1/2 cup walnuts, chopped
• 1/3 cup mayonnaise
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Lettuce leaves or bread for serving

Instructions

1. 1. In a large bowl, combine turkey, celery, grapes, and walnuts.
2. 2. In a small bowl, whisk mayonnaise, yogurt, lemon juice, and mustard to make the dressing.
3. 3. Pour dressing over turkey mixture and toss until evenly coated.
4. 4. Chill for 15–20 minutes to meld flavors.
5. 5. Serve on a bed of lettuce or as a sandwich filling.

36. Loaded Burger Bowls

Loaded Burger Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

These healthy loaded burger bowls are piled high with lettuce, ground beef, red onion, pickles, tomatoes, peppers, and a dairy-free special sauce.

Ingredients

• 1 pound ground beef
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper (to taste)
• 2 heads romaine lettuce (chopped)
• 2 large tomatoes (chopped)
• 1 medium red onion (chopped)
• 1 medium bell pepper (chopped)
• More toppings: Sliced pickles, avocado, green onion
• 1/4 cup plain dairy-free yogurt
• 1/4 cup ketchup
• 1 teaspoon worcestershire sauce

Instructions

1. Warm a small skillet over medium heat and coat with cooking spray. Add ground beef to the skillet and cook until browned. Season then set aside.
2. Prepare all toppings and special sauce, then set both aside.
3. To assemble 4 servings, create a base of about 1-2 cups of romaine lettuce in 4 bowls. Top each with about 3oz ground beef, 1 tablespoon of sauce, a drizzle of mustard, and desired amount of toppings.

37. Sweet Potato Fries

Air Fryer Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: [‘4’, ‘4 people’]

Air Fryer Sweet Potato Fries are crispy on the outside and flaky on the inside.

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon fine sea salt
• 2 (5 oz) sweet potatoes
• cooking spray

Instructions

1. Peel and cut each sweet potato into even 1/4 inch thick fries.
2. Mix olive oil and salt and toss the sweet potato fries to thoroughly coat.
3. Preheat air fryer to 400F / 200C / Gas 6 and lightly spray the air fryer basket with cooking spray.
4. Cook in batches (one layer), between 8 mins (thin fries) – to 14 mins (thick fries), flipping the fries half way through the cooking time.

38. Tomato Basil Soup

Spicy Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’, ’10 servings’]

This spicy tomato soup is gluten free, dairy-free, and low-fat.

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 large carrots (diced)
• 1 fennel bulb (diced)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ¾ teaspoon crushed red pepper flakes
• 4 garlic cloves (minced)
• ¼ teaspoon chili powder
• 1 cup dry white wine
• 3 pounds fresh tomatoes (diced, or 3 (15-ounce) cans of tomatoes)
• 4 cups chicken broth
• 2 bay leaves
• 1 tablespoons fresh lemon juice

Instructions

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, and fennel and cook, occasionally stirring, until softened, about 8 minutes.
2. Stir in the salt, cumin, red pepper flakes, garlic, and chili powder. Cook for 1 minute until fragrant, then pour in the wine. Cook for 3 minutes to cook off the alcohol.
3. Add the tomatoes, chicken stock, and bay leaves. Bring to a boil, then reduce the temperature to medium and simmer the soup, occasionally stirring, for 30 minutes. Discard the bay leaves.
4. Blend the soup. You can use a standard blender or an immersion blender. If you use a standard blender, blend the soup in batches, and do not seal the lid of the blender.
5. Stir in the lemon juice and serve.

39. Spaghetti

Weight Watchers Million Dollar Spaghetti Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’]

Looking for a baked spaghetti recipe? Once you try this Million Dollar Spaghetti recipe, you are going to want to make it over and over again. So good, this Million Dollar Chicken Spaghetti is perfect for an easy weeknight meal, leftovers for lunch or even to take to a pot luck.

Ingredients

• 1.5 lb of 97% ground turkey or chicken breast
• 1 jar of spaghetti sauce
• 8 oz of fat-free cream cheese
• ¼ cup Fat-Free plain Greek Yogurt
• ½ lb 1% cottage cheese (equals 1 cup)
• 10 ounces whole wheat pasta (zoodles, or tofu shirataki noodles)
• 1/4 cup fat-free Grated cheddar cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Cook noodles to al dente.
3. Cook ground turkey until done and drain.
4. Combine cream cheese, yogurt, and cottage cheese until well blended
5. Mix the cream cheese mixture together with sauce,ground turkey and noodles.
6. Pour it into a 9*13 casserole dish sprayed with cooking spray.
7. Top with cheddar cheese.
8. Bake for 30 minutes covered. Remove cover and bake for another 15 minutes.

40. Shrimp Tacos

Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’10’, ’10 tacos’]

Spicy shrimp tacos with cilantro garlic & refried beans have just the right amount of heat are seasoned to perfection OH and they’re weight watcher friendly.

Ingredients

• 16 oz shrimp: peeled & deveined with tails removed
• ½ lemon
• 3 tbsp franks (original) hot sauce
• 1 tsp garlic powder
• 1 tsp season salt
• 1 tbsp taco seasoning
• 1 pinch maldon sea salt
• 2 tbsp olive oil
• 1 package corn tortillas
• vegetable oil
• shredded monterey jack cheese OR cotija cheese
• sour cream
• cilantro
• 1 tbsp olive oil
• ½ onion
• 15 oz pinto beans
• ¼ cup chipotle salsa (*the brand I use is called Frontera )
• 1 tsp maldon sea salt ((I add about a teaspoon but do this to taste))

Instructions

1. Prepare ingredients for refried beans by dicing onion and rinsing pinto beans (save the can the pinto beans came in*).
2. Add about a tablespoon of olive oil to a large skillet and then add diced onion. Cook on medium/high heat for about 2 minutes – onions should become fragrant and slightly transparent.
3. Add pinto beans to the large skillet. Fill the can the pinto beans came in with water about 3/4 of the way up. Let pinto beans and onion have cooked for a couple minutes and from there add the measured water. Cook on medium/high heat letting it simmer, stir occasionally.
4. When water begins to cook down, add chipotle salsa and begin stirring and mashing the pinto beans with a fork.
5. Cook until mashed beans have absorbed water and take on a thicker, smooth consistency. Add salt to taste

Spicy Shrimp Tacos with Cilantro & Garlic:

1. Rinse shrimp under cold water, pat them dry and then add them to a gallon bag (mixing bowl also works for this*). Season them with: fresh squeezed lemon juice, Franks original hot sauce, garlic powder, season salt, taco seasoning and sea salt. Mix around ingredients until shrimp are fully coated.
2. Drizzle olive oil in a large skillet over medium high heat and begin to add shrimp. Cook until pink on both sides about 5-8 minutes. If shrimp begin to tightly curl up remove them from heat – they’re getting overcooked!

The Perfect Corn Tortillas:

1. Coat a large skillet with vegetable oil over high heat and give enough time for oil to heat up and get hot.
2. Add tortillas to skillet and cook to desired golden brown.
3. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat *they will begin to harden as they cool.

Taco Assembly:

1. My favorite way to assemble this delicious taco is refried beans generously spread on the tortilla followed by shrimp, chopped cilantro, cheese and sour cream on top! -ENJOY!

41. Stuffed Pepper Soup

Instant Pot Low Carb Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘4’, ‘4 servings’]

This Instant Pot Low Carb Stuffed Pepper Soup is a remake of one of my family’s favorites! It’s made with Cauliflower Rice instead of brown rice, but you honestly would never know – the texture and flavor are spot on. So darn delicious!

Ingredients

• Olive oil cooking spray
• 1 lb spicy Italian turkey sausage or chicken sausage
• 1 onion (diced)
• 2 bell peppers (diced)
• 2 cloves garlic (minced)
• 2 cups cauliflower rice
• 14 oz fire roasted diced tomatoes (1 can)
• 14 oz tomato sauce (1 can)
• 3 cups low sodium organic chicken broth or stock
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 2/3 cup shredded cheese for topping (optional)

Instructions Instant Pot

1. Spray your Instant Pot with olive oil spray and set to saute.  Remove sausage from casing; when the pot is hot, brown sausage until just about cooked through.
2. Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
3. Stir in tomatoes, tomato sauce, broth, basil, and oregano.  Stir and place lid on the IP. Lock and set to manual/pressure cook for 7 minutes.  Do a quick or natural release – both will work fine.
4. Once it’s safe to open the IP, give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Stovetop

1. Spray a large pot or dutch oven with olive oil spray. Remove sausage from casing and brown sausage on medium heat until just about cooked through.
2. Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
3. Stir in tomatoes, tomato sauce, broth, basil, and oregano.  Allow soup to come to a boil, then reduce heat to low.  Simmer for ten minutes.
4. Give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Crock Pot

1. Spray a large pot or dutch oven with olive oil spray. Remove sausage from casing and brown sausage on medium heat until just about cooked through.
2. Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
3. Transfer meat and veggies to your slow cooker. Stir in tomatoes, tomato sauce, broth, basil, and oregano. Cover crock pot and cook on low for 6-8 hours.
4. Give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.