Weight Watchers Point Recipes

Where there is weight, there is a way out. And looks like, the Weight Watchers Point Program has actually done a lot of good to lot of keen dieters. This hugely successful weight loss program works on innovative point system, where points are assigned to a serving depending on factors like calories, fiber, and fat grams. The lower the calories, the lower the fat, the higher the fiber, the lower the points.

Cream of Carrot Soup

  • 5 cups, carrots (peeled and diced)
  • 2 medium potatoes (peeled and diced)
  • 2 small onions (peeled and diced)
  • 6 cups, water
  • 1 tablespoon, cinnamon
  • 1 teaspoon, nutmeg
  • 1/2 teaspoon, white pepper
  • 1 teaspoon, salt
    2 tablespoons, sugar
  • 1 tablespoon, butter
  • 1 cup, non-dairy coffee creamer


  • Take diced carrots, potatoes, and onions and keep it to simmer in enough water for 45 minutes, until soft.
  • Cover the utensil with a lid while the simmering happens.
  • Make a puree of the ingredients, using a food processor or blender.
  • Add cinnamon powder, nutmeg powder, white pepper, sugar, butter, and cream.
  • Warm over low heat until hot.

Cheese Macaroni

  • 2 cups, elbow macaroni (regular or whole wheat)
  • 2 tablespoons, reduced-fat butter or margarine
  • 1 tablespoon, flour
  • 2 cups, skim milk
  • ½ lb shredded cheddar or reduced-fat cheddar cheese
  • ½ of a small onion (grated or finely chopped)
  • 1 teaspoon, salt
  • 1/3 cup, breadcrumbs


  • Cook the macaroni, drain, and set it aside.
  • Melt thebutter or margarine in a saucepan. Add the onion, flour, and then milk. Sprinkle some salt.
  • Put on medium-high flame and heat while stirring constantly. When the mixture’s consistency becomes slightly thick add ¾ of the cheese. Keep stirring the mixture and heat while adding cheese or it may not melt correctly.
  • Put the macaroni in a large bowl or casserole dish. Pour the cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400 ºF for 35-40 minutes.

Mixed Vegetable Salad recipe

  • 1 cup, can mixed vegetables
  • 1 (15 ounce) can kidney beans
  • 1/2 cup, chopped green bell peppers
  • 1/2 cup, chopped celery
  • 1/2 cup, chopped onions
  • 1/2 cup, apple cider vinegar
  • 1 tablespoon, cornstarch
  • 1/2 teaspoon, salt
  • 3/4 cup, sugar
  • 1/4 teaspoon, black pepper
  • 1/2 teaspoon, garlic powder


  • Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
  • Mix together the mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
  • Heat the sugar, vinegar, salt, pepper, garlic powder, and cornstarch in a saucepan over medium heat, stirring until the sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
  • When the dressing has cooled, toss it with salad, mixing well.
  • Chill well before serving.

Rice Pudding

  • 1/2 cup, converted long-grain white rice (uncooked)
  • 1/4 cup, sugar
  • 1/2 teaspoon, salt
  • 1/4 teaspoon, cinnamon
  • 2 cups, water
  • 1/4 teaspoon, nutmeg
  • 1/2 cup, dark seedless raisins
  • 1-1/2 cups, skim milk


  • Combine the rice, salt, water, and raisins in heavy medium saucepan and cook, covered, over medium heat until the rice is tender, about 20 minutes.
  • Drain off and discard the water.
  • Add sugar, cinnamon, nutmeg, and milk to saucepan.
  • Return to heat and cook over low heat until the mixture thickens slightly, about 10 minutes.
  • Serve warm or cold.

Pineapple Smoothie

  • 1 cup, cubed pineapple
  • 1/4 cup, pineapple-orange juice (from frozen concentrate)
  • 1/2 cup, vanilla yogurt (non-fat)
  • 1/4 cup, water
  • 2 ice cubes


  • In a blender, combine all ingredients, blend until smooth and frothy.
  • Pour into glasses.

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