Purpose of this blog is for me to try out recipes from my Weight Watchers cookbooks and hopefully I can find some really yummy, low point recipes to share. But this site is NOT an official Weight Watchers site.

Friday, January 29, 2010

Chicken Orzo with Roasted Peppers-6pts

I was skeptical that I'd like this, I mean it sounded okay but I didn't know about it. I gave my husband 3 options and asked which sounded yummier for dinner. This is what he chose. Once he made he thought this was DELICIOUS. I thought it was good, I'd eat it again, but I wouldn't call it wonderful. Not because it isn't a good recipe, only that its not the sort of thing I normally choose. But it was good.
Chicken Orzo with Roasted Peppers
(serves 4)
  • 1 med green bell pepper (cut in half and seeded)
  • 1 med red bell pepper (cut in half and seeded)
  • 6 oz orzo pasta
  • 8 oz skinless boneless chicken breasts
  • 2 tbs minced parsley (recipe recommends fresh parsley, we just used dried)
  • 1 tbs minced mint leaves (again recommends fresh, we used dried)
  • 1 tbs lemon juice (recommends fresh, we used jarred from the fridge)
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 ground black pepper (or to taste)
  • 1.5 oz feta cheese (we skipped this, if you leave it out it takes a point off per serving=5pts per serving w/out feta, or check out your feta, lower fat ones will change this-calculated on 75 cal per oz)
Directions: Heat oven at 400 degrees F. Place cut-side down on a "jelly-roll" pan roast for 25-30- or until the skin is blistered and charred. When its done place into a paper bag, let sit for 5 minutes (until cooled), and then peel. (I only peeled half of mine, I gave up after they didn't want to peel, couldn't taste the difference). While the peppers are being made ready, cook the Orzo, and poach the chicken. (I had never poached chicken before. The recipe contained directions, apparently all you do to poach a chicken is place the chicken in skillet with shallow boiling water-3cups-cover it and cook for a few minutes-10minutes or so.) To make the sauce- in a jar or a bowl, add parsley, mint, lemon juice, olive oil, salt, ground black pepper. Shake jar or whisk it all well. When the chicken is done cooking, let it cool a bit and then cut into "bite-size" pieces. Mix chicken, roasted peppers, sauce, orzo in a serving dish. Toss, make sure everything is evenly coated. Then mix in the optional crumbled feta. Makes 4 servings.

Monday, January 25, 2010

Glazed Chicken Strips-6 points

The recipe calls for only 5 oz of chicken cut into cubes. I chose instead to use one 8 oz chicken breast cut into 4 strips. The points already are adjusted, if you only use the 5 oz it is 4 points per serving instead of 6 points. This recipe comes from a book where every recipe is made for only two servings and to be 30 minute or less meals. Other than the change I made and already mentioned it is the same recipe as in the book.
Glazed Chicken (for two)
  • 2 tsp honey
  • 2 tsp ketchup
  • 2 tsp soy sauce
  • 1tsp lemon juice
  • 1/2 tsp ginger
  • 1 garlic clove, minced (or 1 1/2 tsp jar minced garlic)
  • 1 80z chicken breast, sliced into strips
  • 1 cup cooked rice
In a small bowl, mix well the honey, ketchup, soy sauce, lemon juice, ginger, and garlic. Place chicken and mixture in a plastic bag, put in fridge to marinate for about 30 minutes (I don't think longer would hurt if you wanted to make it up prior and let sit in fridge overnight).
Fast way- place in microwaveable dish and microwave on high for 2 minutes, stir, cook longer if needed. Let stand for a minute. Serve chicken over 1/2 cup of rice.
Long way- Place marinated chicken in glass baking dish. Bake chicken at 350 for 20 minutes, or until fully cooked. Serve over 1/2 c of rice.
Suggestions- serve along side veggie. We did steamed zucchini with 1 tsp of Parmesan cheese sprinkled on top. Also to spice up the rice you could 1- use the remainder of mixture over the rice or 2- add 2 tbs of Crazens to the rice.
Glazed Chicken (for 4)
  • 1 Tbs honey
  • 1 Tbs ketchup
  • 1 Tbs soy sauce
  • 2 tsp lemon juice
  • 1 tsp ginger
  • 2 garlic clove, minced (or 1 Tbs jar minced garlic)
  • 2 80z chicken breast, sliced into strips
  • 2 cups cooked rice
follow the directions from above

Rice is included in the points, but the Parmesan on the zucchini is not.

Thursday, January 21, 2010

Chicken Stir Fry- 6 pts

This is the Stir Fry I've always used. I was really wanting it last night. So I made it up and figured out the points. I like to use a pre-made stir fry veggie mix. To make it less points I only used 1- 8 oz chicken breast. I used about half the amount of rice I normally use, and filled it with veggies. I used a bit too much soy sauce and it looked really yucky- tasted fin, but I didn't want to put a picture up.
Stir Fry
  • 1-8oz chicken breast, cut into cubes
  • various veggies- carrots, green beans, zucchini, peas, yellow squash, celery, peppers, onion, broccoli, anything that sounds good to you.
  • 1 cup cooked rice
  • 4 tbs soy sauce
Cook up the chicken, when almost cooked turn heat to low, add 2 tbs of soy sauce, let simmer. When the chicken is done, add in the veggies, and the last 2 tbs of soy sauce. Mix well, then add rice, mix well and serve. Makes 2 servings (to make more servings just double the recipe). If you aren't up for rice, this could also be made with 1 package of Ramen noodles, if you use Ramen instead of rice the total is 7 points (its actually more like a point and half).

Friday, January 15, 2010


I love Mexican food. I've lived in Arizona almost my entire life. When I haven't been in Arizona I have felt the loss in my life of good Mexican food. This is not an Weight Watchers recipe. Instead only inspired by one. It was inspired by the Zesty Beef Fajitas recipe found in my book 'Weight Watchers New 365 day Menu Cookbook'. I saw it and got thinking. This recipe also complements the stuffed peppers, in that you can use the same stuff. For example: Black beans- open one can and you still won't use it all up and Rice- make a couple cups at one time and only use a cup at a time, used the other half of lb from the peppers, the other half of onion, and sweet bell peppers (we buy them in bulk or you can buy them pre-cut with onions in the frozen veggie section).
Arizona Girl's Fajitas
  • 1/2 lb ground beef
  • 1 c cooked long grain rice
  • 1/2 c black beans
  • onion cut into medium pieces
  • sweet bell peppers cut into medium pieces (I used 3 large halves-red, green, yellow)
  • 1 c water
  • 1 tbs cumin
  • 1/2 tbs chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbs cayenne pepper
  • 1 tsp paprika
Directions: cook on the stove top the onion and bell peppers (how you oil the pan is up to you, I use spray butter, olive oil (add the points), or Pam). When the veggies are almost done add in the 1/2 lb of ground beef. Make sure it is broken up as best as possible. Add salt and pepper. Let it will simmer until all the meat is browned. Once all is browned add the water, cumin, chili powder cayenne pepper, and paprika. It helps to mix all the seasons into the water first then add the water. You can use the Taco seasoning mixes but you'll have to check out what points it will add, many contain molasses and other preservatives. After you get all the seasonings spread around and simmering add the beans and rice to the pan. Let simmer for a minute or two (until all the water is absorbed).
Serving: Makes 6 servings (2/3 c each) at 4 points a serving, add in your own tortillas (our large cook yourself tortillas are 3 points each). Can be served as is or with lettuce, tomatoes, salsa (check for points), and cheese (add points).

Tuesday, January 12, 2010

Stuffed Peppers-5pts

These were yummy. I'd make them again. I think next time I will try using Worcestershire sauce instead of the tomato sauce and then add actually chopped tomatoes. Sorry I forgot to take a picture. I will have to get into a habit of doing this.

Stuffed Peppers
(4 servings, double everything for 8 servings)
*denote not being in the original recipe
  • 1/2 lbs of lean beef (90 or above, if you use lower make the adjustment) you do not need to brown it before adding it to the mixture, although if you are using a fattier beef I would recommend browning it and draining off the fat.
  • 1 c cooked long grain brown rice (you can used white rice, I used long grain brown and was able to add the beans for the same number of points)
  • *1/4 c black beans (cooks/canned and rinsed--if you use white rice add a point for the beans)
  • 1/4 c green peas (thawed if frozen)
  • onion-finally chopped (I used 1/2 of a large onion, if it is small use the whole thing)
  • 1/4 c grated Parmesan cheese
  • 2 tbs tomato paste (next time I want to try Worcestershire sauce doesn't change the points)
  • 3 garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • *1 tsp cumin (we love cumin and next time I might add even more)
  • 4 large sweet peppers (red, green, orange, yellow-its your choice), cut off the tops and clean out seeds
  • 1/2 c tomato puree or tomato sauce
Mix the beef, rice, onion, peas, beans, rice, cheese, seasons and 2 tbs or tomato paste (or Worcestershire sauce)- mix together, fill peppers with mixture. Bake at 350 degrees, covered with foil and just enough water to cover the floor of the baking pan, cook for 30 minutes and then remove the cover and continue to cook for 20min more. Cool a bit before serving.

Monday, January 11, 2010

Welcome to Weight Watchers Cooking

I know that there are lots of websites and blogs out there that point recipes and many of them post the Weight Watchers points associated with that recipe. I'm not replacing them. I enjoy using their site. This site is mostly for me. My husband and I recently started counting points. We aren't officially doing Weight Watchers. But we are using their points calculations and counting our points. To try to learn to cook using points I went online and purchased some Weight Watchers cookbooks. Half already tell me the points and the other half are so old they contain the exchanges. Good thing they also contain the calories, fat, and fiber so I can calculate the points myself. My goal is to find enough recipes that we enjoy that are low point healthy for us that I can incorporate them into our daily lives and raise our children eating healthy from day one.
So more or less the purpose of this blog is to look at these recipes, many of them a bit old, cook them, try them, review them, and pass it on. I hope to find more good recipes than duds.
Welcome to our journey of healthy eating and hopefully good food.