As the days get shorter and the nights get cooler, there’s nothing quite like gathering around the dinner table with loved ones to share a delicious meal. But as the holidays approach and our waistlines seem to expand along with our appetites, it can be tough to strike a balance between flavor and nutrition. That’s why we’ve put together this collection of 20 mouthwatering Weight Watcher recipes that are sure to please even the pickiest eaters. From hearty casseroles to quick and easy stir-fries, these dishes are not only tasty but also low in points, making them perfect for those looking to indulge without compromising their diet goals.
In this article, we’ll be sharing our top picks for flavorful Weight Watcher recipes that are sure to become new family favorites. From classic comfort foods to international twists and healthy takes on old standbys, these recipes have something for everyone. So grab a pen and paper (or your phone or tablet) and get ready to add some excitement to your meal routine!
Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole: A flavorful and satisfying meal that’s perfect for busy days.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 can (10.5 oz) condensed cream of chicken soup
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into quarters
– 1/4 cup chopped onion
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook the chicken, onion, and garlic until the chicken is browned and cooked through.
2. Add the enchilada sauce, cream of chicken soup, and shredded cheese to the slow cooker. Stir to combine.
3. Arrange the tortilla quarters in the bottom of the slow cooker.
4. Place the cooked chicken mixture on top of the tortillas.
5. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Cooking Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Turkey Meatball and Zucchini Noodle Soup
A hearty and comforting soup that combines the flavors of turkey meatballs, zucchini noodles, and rich vegetable broth.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium zucchini, spiralized
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, olive oil, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through.
4. In a large pot, combine vegetable broth and spiralized zucchini. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until zucchini is tender.
5. Add cooked meatballs to the soup and stir to combine. Season with basil and serve hot with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
One-Pan Lemon Garlic Shrimp with Asparagus
Brighten up your dinner plate with this flavorful and easy-to-make one-pan dish, featuring succulent shrimp, tender asparagus, and a zesty lemon garlic sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– Fresh parsley or lemon wedges for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
5. Add the lemon juice, white wine (if using), and asparagus to the skillet. Season with salt and pepper.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the asparagus is tender.
7. Serve hot, garnished with parsley or a lemon wedge if desired.
Cooking Time: 15-17 minutes
Skinny Beef and Broccoli Stir-Fry
A quick and healthy stir-fry that’s packed with protein, fiber, and flavor! This recipe is perfect for a weeknight dinner or a nutritious lunch.
Ingredients:
– 1 lb lean beef (90% lean), sliced into thin strips
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1/4 cup chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic, broccoli, soy sauce, and ginger. Cook for 2-3 minutes, stirring frequently.
4. Return the beef to the pan and stir to combine with the vegetables.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Quinoa-Stuffed Bell Peppers
A flavorful and nutritious recipe that combines the nutty goodness of quinoa with the sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/2 cup corn kernels
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese (Cheddar or Monterey Jack work well)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked quinoa, black beans, corn kernels, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 40-45 minutes
Baked Parmesan Crusted Tilapia
A flavorful and crispy tilapia dish with a delicious parmesan crust, perfect for a quick weeknight dinner.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1 cup panko breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. In a shallow dish, mix together panko breadcrumbs and parmesan cheese.
4. Dip each tilapia fillet in the breadcrumb mixture, coating evenly.
5. Place the coated tilapia on the prepared baking sheet.
6. Drizzle olive oil over the tilapia and sprinkle with garlic.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until cooked through.
9. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Cauliflower Fried Rice with Chicken
A creative twist on traditional fried rice, this recipe combines the nutty flavor of cauliflower with juicy chicken and savory spices.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 boneless, skinless chicken breasts, cut into small pieces
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked rice (preferably day-old)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add cauliflower and cook, stirring occasionally, until tender, about 5-7 minutes.
5. Stir in cooked rice, soy sauce, and oyster sauce (if using). Cook for 2-3 minutes.
6. Return chicken to skillet and stir-fry until combined with the rice mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
Cooking Time: 20-25 minutes
Spaghetti Squash with Turkey Bolognese
Transform traditional spaghetti bolognese into a healthier and deliciously unique dish by substituting squash for pasta.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 carrot, finely chopped
– 1 can of diced tomatoes (14.5 oz)
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Roast the squash for 45 minutes, or until tender.
4. Cook the ground turkey in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
5. Add the chopped onion, garlic, and carrot to the skillet. Cook until the vegetables are softened.
6. Stir in the diced tomatoes, oregano, salt, and pepper. Bring the mixture to a simmer.
7. Once the squash is cooked, use a fork to scrape out the flesh and add it to the turkey mixture. Toss to combine.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Mushroom and Spinach Stuffed Chicken Breast
Elevate your chicken game with this savory and nutritious recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach leaves
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté mushrooms and garlic in olive oil until tender.
3. Add fresh spinach leaves and cook until wilted.
4. Season the mushroom-spinach mixture with salt and pepper.
5. Lay chicken breasts flat and make a horizontal incision to create a pocket.
6. Stuff each breast with the mushroom-spinach mixture, dividing it evenly among the four breasts.
7. Top each breast with grated cheddar cheese.
8. Place chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Healthy Taco Salad with Ground Turkey
A flavorful and nutritious twist on traditional tacos, this recipe combines the savory taste of ground turkey with crunchy veggies and tangy dressing.
Ingredients:
– 1 lb ground turkey
– 1/2 cup frozen corn kernels
– 1/2 cup black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 cups mixed greens (lettuce, spinach, arugula)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Your favorite taco dressing (we like a mix of Greek yogurt and lime juice)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add corn kernels, black beans, bell pepper, onion, garlic, cumin, salt, and pepper to the skillet. Cook until vegetables are tender.
4. Divide mixed greens among bowls. Top with cooked turkey mixture, cherry tomatoes, and crumbled cheese (if using).
5. Drizzle with your favorite taco dressing and serve immediately.
Cooking Time: 20-25 minutes
Air Fryer Garlic Herb Salmon
Transform your salmon fillets into a flavorful masterpiece with this simple and quick recipe using your air fryer! This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat the air fryer to 400°F (200°C).
2. In a small bowl, mix together garlic, olive oil, parsley, and dill.
3. Place salmon fillets in a single layer in the air fryer basket. Brush the top of each fillet with the garlic-herb mixture.
4. Cook for 8-10 minutes or until cooked through, flipping halfway.
5. Remove from the air fryer and season with salt and pepper to taste.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 8-10 minutes
Vegetable Lentil Curry
A flavorful and nutritious curry that’s perfect for a weeknight dinner or special occasion. This recipe is easy to make and packed with protein, fiber, and vitamins from the lentils and mixed vegetables.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 large red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and bell pepper in a little oil until tender.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, curry powder, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Greek Yogurt Chicken Salad Wraps
A refreshing twist on classic chicken salad, this recipe combines juicy chicken, crunchy veggies, and tangy Greek yogurt for a wrap that’s perfect for lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1/4 cup chopped cucumber
– 1/4 cup chopped red bell pepper
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 large flour tortillas
– Optional: lettuce, tomato, avocado
Instructions:
1. In a medium bowl, combine chicken, Greek yogurt, cucumber, bell pepper, lemon juice, and Dijon mustard. Mix until smooth.
2. Season with salt and pepper to taste.
3. Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture onto the center of the wrap.
4. Add any desired toppings (lettuce, tomato, avocado).
5. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll into a neat package.
6. Serve immediately or store in an airtight container for up to 2 days.
Cooking Time: 10 minutes
Black Bean and Sweet Potato Chili
This hearty chili combines the flavors of sweet potatoes and black beans with a hint of spice, perfect for a cozy evening meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 medium sweet potato, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and sweet potato; cook until the sweet potato is tender, about 5 minutes.
3. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the black beans, red bell pepper, and diced tomatoes. Stir to combine.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Zucchini Lasagna with Lean Ground Beef
This vegetarian twist on classic lasagna is a flavorful and nutritious meal option. The addition of lean ground beef adds protein to make it a satisfying and filling dinner.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 pound lean ground beef (90% lean)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Arrange zucchini slices in a single layer in a 9×13-inch baking dish. Top with cooked lasagna noodles, then meat sauce, followed by ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Sheet Pan Chicken Fajitas
Get ready for a flavorful and easy dinner with this sheet pan chicken fajita recipe! This dish is perfect for a quick weeknight meal or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 packet of fajita seasoning
– 8-10 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper or aluminum foil.
3. Add chicken, onion, bell peppers, and garlic to the sheet pan. Drizzle with olive oil and sprinkle with fajita seasoning.
4. Toss everything together until the ingredients are evenly coated.
5. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble fajitas with your desired toppings and serve hot.
Cooking Time: 25-30 minutes
Instant Pot Skinny Mac and Cheese
A creamy macaroni and cheese recipe with a twist – made healthier by using reduced-fat milk, Greek yogurt, and whole wheat pasta. This recipe is quick, easy, and satisfying!
Ingredients:
– 1 pound whole wheat pasta
– 2 cups reduced-fat milk
– 1 cup Greek yogurt
– 1/4 cup grated cheddar cheese (reduced-fat)
– 1/4 cup grated Parmesan cheese (reduced-fat)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the pasta, stirring to combine. Cook for 3-4 minutes or until slightly browned.
3. Add the milk, Greek yogurt, cheddar cheese, Parmesan cheese, salt, and pepper. Stir well.
4. Close the lid and make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 15-20 minutes
Grilled Cod with Mango Salsa
Experience the sweet and tangy combination of grilled cod with a fresh mango salsa, perfect for a light and flavorful meal.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season cod fillets with salt and pepper.
3. Grill cod for 4-5 minutes per side, or until cooked through.
4. In a bowl, combine mango, red onion, jalapeño, lime juice, and honey.
5. Stir well to combine.
6. Serve grilled cod with mango salsa spooned over the top.
7. Garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Eggplant Parmesan Light
Elevate your Italian-inspired meal with this lighter take on the classic Eggplant Parmesan recipe.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup whole wheat breadcrumbs
– 1/2 cup grated part-skim mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs, mozzarella cheese, and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices until golden brown, about 3-4 minutes per side.
5. Transfer eggplant to a baking dish and top with marinara sauce and additional mozzarella cheese if desired.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Avocado and Lime Grilled Shrimp Skewers
Elevate your summer BBQ game with these vibrant, flavorful skewers that combine succulent shrimp with creamy avocado and a hint of lime.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 ripe avocado, diced
– 2 limes, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, garlic, and salt.
3. Add the shrimp and marinate for at least 15 minutes.
4. Alternate threading shrimp, avocado, and cilantro onto skewers.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
6. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to delight your family with these 20 flavorful and nutritious Weight Watcher recipes! From classic comfort foods like mac and cheese and chicken parmesan to international-inspired dishes like vegetable curry and Greek yogurt wraps, there’s something for everyone. Discover slow cooker casseroles, one-pan wonders, and air fryer treats that are both delicious and healthy. With a range of protein options from lean turkey and salmon to beef and chicken, you’ll never get bored with these mouthwatering recipes. Make mealtime a breeze and enjoy the taste of success with Weight Watcher’s 20 flavorful family dinner delights!
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