Weight Watchers
- Thread starter Lisa3
- Start date
amomono
New member
whatever you decide to do, make sure that it is something that will help you change your lifestyle, instead of a quickie fad diet. You want to build something you can sustain and keep your health going =) I would concentrate on eating the right things in small portions 5-6 times a day, drinking lots of water, and exercise... I don't know alot about programs, but if you can find one that will help you do that, go for it =)
soon2bemarried
New member
Anyone on this plan?
I have a client who lost a substantial amount of weight on it. I'm more interested in Weight Watchers online, due to my hectic work and school schedule I'm just afraid that I'll miss a bunch of meetings that they have. Any thoughts or comments are greatly appreciated. TIA!
I have a client who lost a substantial amount of weight on it. I'm more interested in Weight Watchers online, due to my hectic work and school schedule I'm just afraid that I'll miss a bunch of meetings that they have. Any thoughts or comments are greatly appreciated. TIA!
rosered
New member
Weight watchers recipes
Garlic Chicken Kiev
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder
6 small skinless boneless chicken breast halves (about 3 pounds)
2 cups corn flakes, crushed (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk or 1/4 cup skim milk
Mix margarine, chives and garlic powder; shape into rectangle, 3 x 2 inches. Cover and freeze until firm, about 30 minutes.
Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between wax paper or plastic wrap.
Heat oven to 425 degrees F.
Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick.
Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in a 9-inch square pan sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.
Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on HIGH 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.
Serves 6 - 4 WW points per serving.
Garlic Chicken Kiev
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder
6 small skinless boneless chicken breast halves (about 3 pounds)
2 cups corn flakes, crushed (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk or 1/4 cup skim milk
Mix margarine, chives and garlic powder; shape into rectangle, 3 x 2 inches. Cover and freeze until firm, about 30 minutes.
Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between wax paper or plastic wrap.
Heat oven to 425 degrees F.
Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick.
Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in a 9-inch square pan sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.
Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on HIGH 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.
Serves 6 - 4 WW points per serving.
gonnab2cute
New member
Sounds yummy!!! I'm definitely going to have to try this one...
rosered
New member
Vegetarian Rice Casserole
Source: WW - Simply the Best cookbook
1 tablespoon olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, seeded and chopped
1 (14.5 ounce) can diced tomatoes (no salt added)
1/2 cup minced parsley
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked brown rice
2 cups cooked wild rice
1 cup shredded reduced-fat Cheddar cheese
Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.
Serves 5 - 5 WW points per serving
Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium
Source: WW - Simply the Best cookbook
1 tablespoon olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, seeded and chopped
1 (14.5 ounce) can diced tomatoes (no salt added)
1/2 cup minced parsley
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked brown rice
2 cups cooked wild rice
1 cup shredded reduced-fat Cheddar cheese
Preheat the oven to 350 degrees F.
In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.
Serves 5 - 5 WW points per serving
Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium
rosered
New member
Orange Balsamic Chicken
Posted by kdipaolo at recipegoldmine.com April 2001
WW Points 4; prep time 19 minutes
4 (4 ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon margarine
2/3 cup canned no-salt-added chicken broth
1 1/2 teaspoons cornstarch
1/2 cup low-sugar orange marmalade
1 1/2 tablespoons balsamic vinegar
Orange slices (optional)
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. *I used a heavy freezer gallon zip bag. Then when done with the mallet I used the bag to place flour mixture in. Thus no mess!
Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet; keep warm.
Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.
Yields 4 servings. 4 points each
Posted by kdipaolo at recipegoldmine.com April 2001
WW Points 4; prep time 19 minutes
4 (4 ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon margarine
2/3 cup canned no-salt-added chicken broth
1 1/2 teaspoons cornstarch
1/2 cup low-sugar orange marmalade
1 1/2 tablespoons balsamic vinegar
Orange slices (optional)
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; dredge in flour. *I used a heavy freezer gallon zip bag. Then when done with the mallet I used the bag to place flour mixture in. Thus no mess!
Melt margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 to 10 minutes or until done, turning once. Remove chicken from skillet; keep warm.
Meanwhile, combine broth and cornstarch; stir in marmalade. Stir broth mixture into skillet; cook, stirring constantly, until mixture is thickened. Stir in vinegar. Reduce heat to medium; add chicken, turning to coat. Cook 1 to 2 additional minutes or until thoroughly heated. Garnish with orange slices, if desired.
Yields 4 servings. 4 points each
rosered
New member
Chicken Wonton Soup
Serves | 6
POINTS value per serve | 1 ½
Prep Time | 15 mins
Cooking Time | 7 mins
The wontons can be frozen prior to cooking for up to 6 weeks.
Ingredients
200g chicken mince
2-3 tbs soy sauce
1 tbs coriander, roughly chopped
2 small shallots, finely chopped
1/2 tbs ginger, grated
40g water chestnuts, chopped
24 wonton wrappers
11/4 litres good quality (ready-made) chicken stock
Dressing
2 tbs coriander leaves
1 shallot, sliced on the diagonal
1 birds eye chilli, seeded and sliced
Instructions
1. In a food processor place the mince, a tablespoon of the soy sauce, coriander, shallots and ginger and process until well combined. Transfer to a bowl and stir through the water chestnuts.
2. To make the wontons, place a teaspoon of the filling into the centre of each wonton wrapper. Brush the edges with a little water and bring them up around the filling, pinching the edges together at the top so the wonton is sealed.
3. Pour the stock into a large saucepan and bring to a simmer. Add the wontons and simmer gently for 3-4 minutes or until just cooked through. Stir the remaining soy sauce into the soup and serve in individual bowls topped with the combined coriander, shallots and chilli.
Serves | 6
POINTS value per serve | 1 ½
Prep Time | 15 mins
Cooking Time | 7 mins
The wontons can be frozen prior to cooking for up to 6 weeks.
Ingredients
200g chicken mince
2-3 tbs soy sauce
1 tbs coriander, roughly chopped
2 small shallots, finely chopped
1/2 tbs ginger, grated
40g water chestnuts, chopped
24 wonton wrappers
11/4 litres good quality (ready-made) chicken stock
Dressing
2 tbs coriander leaves
1 shallot, sliced on the diagonal
1 birds eye chilli, seeded and sliced
Instructions
1. In a food processor place the mince, a tablespoon of the soy sauce, coriander, shallots and ginger and process until well combined. Transfer to a bowl and stir through the water chestnuts.
2. To make the wontons, place a teaspoon of the filling into the centre of each wonton wrapper. Brush the edges with a little water and bring them up around the filling, pinching the edges together at the top so the wonton is sealed.
3. Pour the stock into a large saucepan and bring to a simmer. Add the wontons and simmer gently for 3-4 minutes or until just cooked through. Stir the remaining soy sauce into the soup and serve in individual bowls topped with the combined coriander, shallots and chilli.
rosered
New member
I love weight watches because you can have your cake and eat it too… literally. There is no Magic fix, no pills just a good eating plan. Yes you will have to exercise and you will have to drink water but you will have to do that anyway no matter what you decide to do. I think I like the support the most, if you get a good leader it will make all the difference. I have made a lot of friends from ww and we go out for dinner together from time to time witch can send the restaurant nuts because we order things and say but I would like it with this but not that lol. My leader is going on maternity leave and we are all going out to dinner together to say goodbye … I hope there ready there will be around 50 of us (I feel sorry for them already lol.)
rosered
New member
Bacon and Cheese Tarts
Serves| 12
POINTS value per serve| 1 1?2
Cooking Time:| 15 minutes
Ingredients
2 slices lavash bread, cut into 12, 10cm rounds
3 rashers bacon, trimmed of fat and rind, chopped
60g Weight Watchers Tasty Cheese, grated
30g grated parmesan cheese
1 egg lightly beaten
3 shallots, chopped
1 tbs fresh parsley
Instructions
1. Preheat oven to 180C. Coat a 12-hole muffin pan with cooking oil spray. Press the lavash rounds into the base and sides of the muffin pan.
2. Combine the remaining ingredients and spoon into the bread cases.
3. Bake in the oven for 10-15 minutes or until firm.
Serves| 12
POINTS value per serve| 1 1?2
Cooking Time:| 15 minutes
Ingredients
2 slices lavash bread, cut into 12, 10cm rounds
3 rashers bacon, trimmed of fat and rind, chopped
60g Weight Watchers Tasty Cheese, grated
30g grated parmesan cheese
1 egg lightly beaten
3 shallots, chopped
1 tbs fresh parsley
Instructions
1. Preheat oven to 180C. Coat a 12-hole muffin pan with cooking oil spray. Press the lavash rounds into the base and sides of the muffin pan.
2. Combine the remaining ingredients and spoon into the bread cases.
3. Bake in the oven for 10-15 minutes or until firm.
rosered
New member
Cheesy Meatballs and Spaghetti
Serves | 4
POINTS value per serve | 7
Prep Time | 15 mins
Cooking Time | 15 mins
Ingredients
300g extra lean beef mince
50g Weight Watchers shaved ham, finely chopped
½ small brown onion, finely chopped
1 egg, lightly beaten
2 tbs finely chopped fresh flat-leaf parsley
60g piece Weight Watchers tasty cheddar cheese, cut into 24 cubes
cooking oil spray
560g jar tomato pasta sauce
200g dried spaghetti
2 tbs chopped fresh flat-leaf parsley, to serve
Instructions
1. Combine the mince, ham, onion, egg, breadcrumbs and half the parsley in a large bowl. Shape into 24 meatballs.
2. Wrap a meatball around a piece of cheese to enclose cheese.
3. Heat a large non-stick frying pan over medium-high heat. Spray with cooking oil. Add meatballs and cook, turning occasionally, for 5 minutes or until brown. Add sauce and bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens and meatballs are cooked.
4. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet instructions or until al dente. Drain.
5. Divide spaghetti among serving bowls. Top with meatballs and sauce. Sprinkle with remaining parsley and serve.
Serves | 4
POINTS value per serve | 7
Prep Time | 15 mins
Cooking Time | 15 mins
Ingredients
300g extra lean beef mince
50g Weight Watchers shaved ham, finely chopped
½ small brown onion, finely chopped
1 egg, lightly beaten
2 tbs finely chopped fresh flat-leaf parsley
60g piece Weight Watchers tasty cheddar cheese, cut into 24 cubes
cooking oil spray
560g jar tomato pasta sauce
200g dried spaghetti
2 tbs chopped fresh flat-leaf parsley, to serve
Instructions
1. Combine the mince, ham, onion, egg, breadcrumbs and half the parsley in a large bowl. Shape into 24 meatballs.
2. Wrap a meatball around a piece of cheese to enclose cheese.
3. Heat a large non-stick frying pan over medium-high heat. Spray with cooking oil. Add meatballs and cook, turning occasionally, for 5 minutes or until brown. Add sauce and bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens and meatballs are cooked.
4. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet instructions or until al dente. Drain.
5. Divide spaghetti among serving bowls. Top with meatballs and sauce. Sprinkle with remaining parsley and serve.
W
wonderwoman
Guest
i have not tried it, hopefully somebody who has will post soon.
W
wonderwoman
Guest
points i think according to my friend who was on WW.
Iansgirl,
I have tried weight watchers and I lost over 20 lbs.....my aunt lost 90, my dad lost 85, my mom 45, and my sister 15........As a matter of fact I will be doing it on my own again....It is based on a point system. Depending how much you weigh you are given a certain amount of points for the day.....and everything you eat costs points...which you can eat normal food......but a big mac is going to cost you more points than a grilled chicken sandwhich.......when you exercise you get more points...also they give you 2 books that tells you how many points are in foods....and take out. resturant foods......they may have a website you can look into......let me know what you do!!!......
I have tried weight watchers and I lost over 20 lbs.....my aunt lost 90, my dad lost 85, my mom 45, and my sister 15........As a matter of fact I will be doing it on my own again....It is based on a point system. Depending how much you weigh you are given a certain amount of points for the day.....and everything you eat costs points...which you can eat normal food......but a big mac is going to cost you more points than a grilled chicken sandwhich.......when you exercise you get more points...also they give you 2 books that tells you how many points are in foods....and take out. resturant foods......they may have a website you can look into......let me know what you do!!!......
TurtleMomma
New member
I don't know anything about the weightwatcher system.......sorry
rosered
New member
Linguini with Chicken, Prosciutto and Asparagus
Serves | 4
POINTS value per serve | 5 ½
Prep Time | 15 mins
Cooking Time | 20 mins
Ingredients
200g dried linguini
cooking oil spray
100g mushrooms, sliced
200g single chicken breast fillets (without skin), thinly sliced
40g sliced proscuitto, thinly sliced
1 garlic clove, crushed
1 bunch asparagus, ends trimmed, cut in half
100ml Weight Watchers Extra Light Sour Cream
½ cup loosely packed fresh basil leaves, chopped
Instructions
1. Cook pasta in a large saucepan of salted boiling water u following packet instructions or until al dente, adding asparagus in last 2 minutes or cooking. Drain. Return to pan.
2. Meanwhile, spray a large-non-stick frying pan and place over medium heat. Add mushrooms and cook, stirring for 2 minutes. Add chicken and proscuitto and cook, stirring for 8 minutes or u8ntil chicken is brown and tender. Add garlic.
3. Add chicken mixture, cream and basil to linguini and gently toss to combine. Divide among serving bowls and serve.
Serves | 4
POINTS value per serve | 5 ½
Prep Time | 15 mins
Cooking Time | 20 mins
Ingredients
200g dried linguini
cooking oil spray
100g mushrooms, sliced
200g single chicken breast fillets (without skin), thinly sliced
40g sliced proscuitto, thinly sliced
1 garlic clove, crushed
1 bunch asparagus, ends trimmed, cut in half
100ml Weight Watchers Extra Light Sour Cream
½ cup loosely packed fresh basil leaves, chopped
Instructions
1. Cook pasta in a large saucepan of salted boiling water u following packet instructions or until al dente, adding asparagus in last 2 minutes or cooking. Drain. Return to pan.
2. Meanwhile, spray a large-non-stick frying pan and place over medium heat. Add mushrooms and cook, stirring for 2 minutes. Add chicken and proscuitto and cook, stirring for 8 minutes or u8ntil chicken is brown and tender. Add garlic.
3. Add chicken mixture, cream and basil to linguini and gently toss to combine. Divide among serving bowls and serve.