BBQ Pork Sandwich with Homemade Slaw

This sandwich is sure to conjure up fond memories of summer. In warmer months, head outside and grill the pork instead of roasting it.

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min

1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided (equals 3 Tbsp plus 1 tsp)
3 Tbsp reduced-calorie mayonnaise
1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
2 cup packaged coleslaw mix (shredded cabbage and carrots)
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)

Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.

Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.

Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.



Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Source: Weight Watchers Online

Hungry Girl Blueberry Pancakes

Serves: 1
Points: 3

1/3 cup regular oats (not instant or steel cut)
1/4 cup blueberries
3 tbsp. egg whites
1 tbsp. nonfat milk
1 tbsp. fat-free cottage cheese
1 tbsp. flour
2 tbsp. water
pinch salt


Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.

Weight Watchers Chili

(makes 15 cups, 1 pt per cup)

1/2 lb. lean ground turkey
1 small onion diced
1 cup celery diced
1 28 oz can of diced tomatoes
1 medium bell pepper diced
1 medium yellow squash diced
1 medium zucchini diced
1 15 oz can of black beans
1 package chili seasoning mix
1 12 oz can low sodium, low fat beef broth

Brown turkey and onions in pan sprayed with Pam. Add the remaining ingredients (don't drain the beans...the juice adds flavor).

Cook for 30-40 minutes or until vegetables are tender.

Pot Roast with Balsamic Onions

Points: 4
Prep time: 2 mins Cook time: 16 mins

1 (16 oz) package fully cooked beef pot roast in gravy (such as Tyson)
Cooking Spray
1 large onion, thinly sliced (about 2 cups)
1 tablespoon light stick butter
1/2 teaspoon sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat roast according to package directions. Remove roast from package, reserving liquid. Let stand 2 minutes. Cut into 8 pieces.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onion, and saute 10 minutes or until browned. Add reserved liquid, roast, butter and remaining ingredients. Stir well, and bring to a boil. Boil 30 seconds or until thoroughly heated. Yields 4 servings (2 pieces roast and 2 tablespoons sauce).

Source: Weight Watchers

Green Beans with Caramelized Shallots

POINTS® Value: 1
Preparation Time: 10 min Cooking Time: 12 min
Servings: 4

1 pound green snap beans, trimmed
2 Tbsp light butter
4 medium shallot(s), thinly sliced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tsp lemon zest

Steam green beans until tender, about 5 minutes. Run under cold water for 30 seconds; set aside.

Melt butter in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, about 5 minutes (add a bit of water if necessary to prevent burning). Add green beans and toss until hot; season with salt and pepper, sprinkle with lemon zest and serve. Yields about 1 cup per serving.

Source: Weight Watchers Online

Roast Chicken with 40 Cloves of Garlic

Points: 3
Prep Time: 15 mins Cook Time: 1 hour 25 minutes
Serves: 8

1 tablespoon extra-virgin olive oil
4 bone-in chicken breast halves
4 bone-in chicken thighs
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons tomato paste
40 garlic cloves, unpeeled
1/2 teaspoon dried rosemary
1/2 teasponn dried thyme
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375 degrees. Heat the oil over medium heat in an ovenproof skillet large enough to hold the chicken in a single layer. Add the chicken, skin side down, and cook until browned on all sides about 5 minutes. Transfer chicken to a plate.

Discard any fat from the skillet and set over medium-high heat. Add the wine, broth and tomato paste; cook, scraping up the browned bits from the bottom of the skillet. Remove the skillet from the heat; stir in the remaining ingredients. Add the chicken and toss to coat with the sauce. Cover the skillet tightly with foil and bake until the chicken is cooked through and the garlic is softened, 1 1/4 - 1 1/2 hours. Remove the chicken skin before eating.

Source: Weight Watchers Pure Comfort cookbook

Sweet Potato and Squash Bake

Preparation Time: 15 min Cooking Time: 35 min
POINTS® Value: 2
Servings: 6

This sweet root-vegetable side dish is the perfect accompaniment to holiday meals.

1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg


Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.

Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.

Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

Source: Weight Watchers Online

Crockpot Chicken

Serves: 6 (1 cup servings)
Points: 3

1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8hours. Stir before serving.

No Pudge! Marshmallow Graham Treats

These rich, creamy brownies may remind you of s'mores. But is so low in calories that you don't have to save them for a campfire treat.

POINTS® Value: 2
Servings: 16
Preparation Time: 6 min Cooking Time: 36 min
Level of Difficulty: Easy

15 1/4 oz No Pudge! Prepared Fat-Free Original Fudge Brownie Mix, (requires 2/3 cup nonfat vanilla yogurt)
2 cup Kraft Jet-Puffed Mini Marshmallows, or other brand
2 items graham cracker(s), crushed
2 Tbsp chocolate syrup

Prepare brownies as directed; including 2/3 cup of nonfat vanilla yogurt.

Preheat oven to 350°F. Top cooked brownies with marshmallows. Bake until marshmallows are slightly browned, about 2 to 4 minutes. Remove from oven and allow to cool slightly.

Top with crushed graham crackers and drizzle with chocolate syrup. Cut into 16 pieces and serve.

Source: Weight Watchers Online

Cilantro-Cumin Marinade

This aromatic, Latin-style marinade is great for any kind of sweet, firm, flaky fish such as pompano, black sea bass or red snapper.

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min Cooking Time: 0 min
Level of Difficulty: Easy


2 tsp olive oil
1/4 Tbsp fresh lime juice
1/4 cup orange juice
1 Tbsp water
2 medium garlic clove(s), minced
2 1/2 Tbsp cilantro, minced
1 tsp table salt
2 tsp ground cumin
1/4 tsp black pepper
1 small onion(s), chopped


Purée ingredients in blender until smooth.

Place fish of your choice in a nonmetallic dish and pour marinade over it. Marinate no more than 20 minutes, turning at least once. Spoon leftover marinade (boiled for 3 to 5 minutes to destroy bacteria) over cooked fish, if desired.

Source: Weight Watchers Online

Classic Fish Marinade

This light, lemony marinade is suitable for virtually any type of fish ;firm, meaty, oily, flaky, sweet and mild.

POINTS® Value: 1
Servings: 4
Preparation Time: 10 min Cooking Time: 0 min
Level of Difficulty: Easy


2 tsp olive oil
1/4 cup fresh lemon juice
2 1/2 tsp lemon zest
2 Tbsp wine, white
1 medium garlic clove(s), minced
1/2 tsp table salt
1/2 tsp black pepper
1 Tbsp basil, minced
1 Tbsp rosemary, or tarragon, minced
1 Tbsp chives, minced

Whisk together ingredients, and pour over fish. Marinate 20 minutes at most. Brush fish with leftover marinade (boiled for 3 to 5 minutes to destroy bacteria) while cooking, if desired.

Source: Weight Watchers Online

Barbecue Chicken Pita Pizza

Points: 5

1 tsp barbecue sauce
1 tsp canned tomato sauce
1 small white pita bread
1 oz cooked chicken breast, cut into small pieces
1 tsp onion(s), cooked and chopped
1 tsp Hormel Bacon Pieces
1/4 cup low-fat shredded cheddar cheese, about 1 tbsp

Preheat toaster oven or regular oven to 350°F.Mix barbecue and tomato sauces together; spread on pita.Sprinkle chicken, onion and bacon on top of sauce and top with cheese. Bake until cheese melts, about 3 to 5 minutes.

Source: Weight Watchers Online

Slow Cooker Chicken Paprikash

POINTS® Value: 4
Servings: 4
Preparation Time: 20 min Cooking Time: 360 min
Level of Difficulty: Easy

1 sprays cooking spray, or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream


Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

Source: Weight Watchers Online

Cauliflower Poppers

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min Cooking Time: 10 min
Level of Difficulty: Easy

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 sprays cooking spray


Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Source: Weight Watchers Online

Cheese Fries

POINTS® Value: 2
Servings: 4
Preparation Time: 10 min Cooking Time: 45 min
Level of Difficulty: Easy

1 sprays olive oil cooking spray
2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick strips
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz low-fat cheddar or colby cheese, about 1/2 cup

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes untl golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.

Source: Weight Watchers Online

Artichoke and Red Pepper Frittata

POINTS® Value: 4

Servings: 4

Preparation Time: 20 min Cooking Time: 16 min

Level of Difficulty: Moderate

1 sprays cooking spray, or enough to coat skillet
1 medium onion(s), peeled and chopped
1 medium potato(es), red, cooked, peeled and sliced 1/4-inch thick
6 oz canned artichoke hearts, without oil, about 1 cup, coarsely chopped
1 cup roasted red peppers, about 8 pieces, coarsely chopped
1/2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
6 large egg white(s)
2 large egg(s)
1/2 tsp red pepper flakes, crushed
1/2 cup hard cheese, Asiago, grated

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.

In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.

Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.

Source: Weight Watchers Online

Chicken Stewed with Artichokes and Tomatoes

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min Cooking Time: 35 min
Level of Difficulty: Easy

1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces, cut in half
1 medium onion(s), sliced
3 cup canned crushed tomatoes, with Italian herbs
28 oz canned artichoke hearts, without oil, drained and quartered
2 medium garlic clove(s), minced
2 tsp lemon zest
1 Tbsp parsley, chopped

Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.

Stir together garlic, zest and parsley for topping.

Sprinkle each piece of chicken with some garlic topping and serve.

Source: Weight Watchers Online

Citrus-Garlic Pork Loin

POINTS® Value: 5
Servings: 4
Preparation Time: 12 min Cooking Time: 40 min
Level of Difficulty: Easy

3 medium garlic clove(s)
1/2 cup fresh lime juice
1/2 cup grapefruit juice, not cocktail
1/2 cup soy sauce
1/2 tsp hot pepper sauce
1 pound center loin pork, lean only
4 cup cooked green beans


Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 minutes to 1 hour so flavors can blend.

Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.

Preheat oven to 450ºF. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325ºF and continue to roast until internal temperature of pork reads 145-150ºF.
Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans.

Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.

Flavor Booster: Try ponzu, a Japanese sauce that’s slightly tart and salty, in place of half the soy sauce in the marinade. The flavor is complex and appealing. Ponzu is available in ethnic grocery stores and some natural food supermarkets

Balsamic Chicken with Mushrooms

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min Cooking Time: 10 min
Level of Difficulty: Easy

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled


In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Source: Weight Watchers Online

Artichoke Hummus

POINTS® Value: 3
Servings: 10
Preparation Time: 10 min Cooking Time: 0 min
Level of Difficulty: Easy

15 oz canned chickpeas, drained
1 medium garlic clove(s)
1/2 cup marinated artichokes, hearts, drained
2 Tbsp fresh lemon juice, or less to taste
2 Tbsp water
1 Tbsp parsley, fresh, chopped
6 3/4 oz Quaker Oats Quakes Crispy Mini's Rice Snacks - Ranch, or Sour Cream and Onion (about 120 pieces)

Combine all ingredients, except parsley and Quaker® Rice Snacks, in work bowl of a food processor. Pulse until smooth.

Transfer to a serving bowl. Cover and refrigerate until ready to serve.
Stir in parsley. Dip or spread each Quakes Ranch Flavor Rice Snack with hummus.

Yields about 10 Quakes and 2 tablespoons of hummus per serving.

If desired, one (8 oz.) container of refrigerated ready-to-serve hummus may be substituted for the chickpeas (may affect POINTS values). Proceed as recipe directs using only 1 tablespoon of lemon juice and omitting the water. If the hummus is too thick, add water, a teaspoon at a time, until desired consistency is reached.

Source: Weight Watchers Online