Cuban Pork Crock Pot Stew Recipe

Ingredients:
- 1 lb lean pork loin, cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 large green pepper, chopped
- 1 red pepper, chopped
- 14 1/2 oz canned diced tomatoes
- 1 small can green chilies
- 2 medium garlic cloves, minced
- 1 small red onion, chopped
- 1/4 cup orange juice
- 3 medium green onions
- 1 tsp table salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp fresh lime juice
- 2 tbsp fresh chopped cilantro
- 1 tbsp fresh chopped parsley

Directions:
In your slow cooker, put pork, potatoes, chilies, tomatoes, peppers, garlic, orange juice, green onions, yellow onion salt, pepper, and; cover and cook on low setting for 6-8 hours.
Stir in parsley lime juice, and cilantro; cover slow cooker and cook for 10 minutes more.

Serving size = 2 cups
Each serving = 6 Point Total

photo credit: elev8

Mashed potatoes is one of my favorite foods…you can make them so many ways and they are just the perfect comfort food. But most homemade mashed potatoes recipes come with lots of fat and calories, which can add up to lots of Weight Watchers Points. This alternative dish -Cauliflower Mashed ‘Potatoes’, is a great substitute. While I won’t lie and tell you that it’s as fabulous as traditional mashed potatoes, it definitely makes for a great low point substitute. Just by replacing the potatoes with cauliflower, you eliminate most of the calories. You’ll notice that this Mashed Cauliflower Recipe still uses one small potato. This helps the dish to keep a texture similar to that of regular mashed potatoes and helps add a bit of potato-y flavor. The end result is really quite tasty! And though this is not an official Weight Watchers Mashed Potatoes Recipe, it’s a great meal idea for anyone who wants to eat more veggies and cut excess calories.

Mashed Cauliflower Recipe

Ingredients:
- 1 small head cauliflower, trimmed, core removed, cut into small florets (should yield about 2-3 cups of cauliflower
- 1 small red potato, unpeeled and chopped
- 1 cup turnips, trimmed and cubed
- 2 tbsp fat free half & half
- 1 tbsp fat free sour cream
- 1 tbsp light butter (I used Brummel & Brown)
- Salt and pepper to taste

Top with chives or green onions if you’d like!

*OPTIONAL: add in freshly chopped thyme, sage and rosemary for a fabulous Fall- like flavor

Directions:
Bring a large pot of water to a boil, and add about 1 tbsp salt; add the cauliflower, potato, and turnips as they’re prepped. Reduce heat to maintain a fast simmer, cover and cook for about 20 minutes or until vegetables are cooked through. Drain well and transfer to a food processor. Process until smooth. Return pureed cauliflower to the hot pan on medium high heat. Stirring often, cook off the excess liquid, about 5 – 10 minutes. Stir in remaining ingredients. Transfer to serving bowl. Serve and enjoy!

Serving size is 3/4cup
Each serving = 1 Point Total

photo credit: food network

This amazing yummy, and unique chicken recipe is a fabulously healthy and delicious meal that has just a 5 Point Total per serving. With a bit of Indian flair, this Mint Yogurt Grilled Chicken Recipe is easy to prepare and incredibly flavorful. When you are dieting, chicken recipes tend to be a common staple because because chicken (esp skinless chicken breasts) are usually lower in calories than most other meats. So I’m always on the lookout for unique and exciting new ways to prepare chicken! And this Indian recipe I absolutely loved. Creamy and tangy, it’s definitely satisfying to the palate. And the mint adds an original and tasty zing to the dish. Though this is not an official Weight Watcher Chicken Recipe, I’m sure any weight watcher will want to add it to their collection of delicious, low calorie Indian Recipe.

Grilled Chicken Recipe with Spiced Mint Yogurt

Ingredients:
- 6 boneless skinless chicken breast halves
- 3 tbsp diced green onions
- 2 1/4 cups plain, fat free yogurt
- 2 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp olive oil
- 1/4 tsp curry powder
- 1/4 tsp cinnamon
- 1/2 tbsp Kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 3/4 cup whole, fresh mint leaves
- 1/4 cup finely chopped mint leaves
- 1 tsp ground cumin

Directions:
In a small bowl, combine 1 cup of the yogurt, 1 tablespoon lemon juice, 1 tablespoons olive oil, the salt, pepper and spices. Add the chicken and turn until well coated. Marinate at room temperature for about 20-30 minutes. While the chicken is marinating, preheat the grill. Stir together the remaining 1 1/4 cups yogurt, the 1/4th cup chopped mint leaves, and 1 1/2 tablespoons lemon juice and salt to taste. Reduce the grill to moderate heat. Discard the marinade and grill the chicken on a lightly oiled grill rack (you can use non fat grill cooking spray for this), turning occasionally, for about 10-12 minutes (until the chicken is cooked through). Transfer the chicken to a serving platter. In a small bowl, toss together the remaining oil, shallots and mint. Drizzle the chicken with the yogurt sauce and top with green onions and mint mixture.

Entire recipe makes 6 servings
Serving size is 1 chicken breast with approx 1/6th of the sauce
Each serving = 5 Point Total

photo credit: Koko’s Kitchen

Traditional hummus recipes get a new twist with this flavorful version! When I found this pumpkin hummus recipe, I was really excited to give it a try! I love hummus, and even though it’s good for you, it tends to be pretty caloric, which can really rack up those weight watchers points. This lower calorie version uses pumpkin instead of the traditional garbanzo beans, which helps you get more quantity in each serving than you would with your traditional hummus recipe. It doesn’t taste exactly like regular hummus, but the new taste is absolutely fantastic! Each serving of the Pumpkin Hummus Recipe has just a 2 Point Total, which isn’t bad. And I think it’s a really unique dip recipe that is ideal for any party or appetizer. Try serving with some 1 Point Pita Bread, or with some 0 point veggies! It also makes a great spread for sandwiches too! This hummus recipe has endless opportunities. Enjoy!

Pumpkin Hummus Recipe

Ingredients:
- 1 (15 ounce) can of pure pumpkin
- 1 tsp olive oil
- 2 garlic cloves, minced
- 2 tbsp tahini (sesame seed paste)
- 2 tbsp chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp cayenne pepper

Directions:
Combine all ingredients in a food processor.

Entire recipe makes 8 servings
Each serving = 2 Point Total

I have always been a fan of low calorie Chinese fast food recipes, but this one really caught my eye, as sweet and sour chicken is my all time fave! This chicken stir fry recipe is pretty easy to prepare, and tastes great!! In the past, I’ve just used pre-made sweet and sour sauce, but this dish uses a sweet and sour sauce recipe, made from scratch, so the taste is really fresh. With just a 4 Point Total, this popular Chinese dish is loaded with protein and veggies, but also full of tangy flavor. Each nicely sized serving gives you a healthy dose of vitamins and antioxidants too. Though this is not an official one of weight watchers chicken stir fry recipes, it’s an ideal meal choice for any weight watcher who loves Chinese fast food as much as I do!

Sweet and Sour Chicken Recipe

Ingredients:
– 8 ounces boneless skinless chicken breasts
- 1 1/2 oz thinly sliced carrots
- 3 stalks green onions, chopped
- 2 bell peppers, chopped
- 1 teaspoon minced garlic
- 1 tsp red pepper flakes
- 3 oz sugar snap peas, cut in half width-wise
- 1 tsp cornstarch
- 1/2 cup canned pineapple in it’s own juice
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons cider vinegar
- 1/2 tsp black pepper
- 1/2 teaspoon ground ginger
- 2 packets Splenda sugar substitute

Directions:
Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit). In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some 0 point cabbage for added crunch and aesthetic appeal.

Entire recipe makes 2 servings
Each serving = 4 Point Total

This Greek-Style Pasta Casserole Recipe is truly a unique and flavorful dish. I love almost all Mediterranean recipes, so I was excited to give this one a try. And I was NOT disappointed. It’s a pretty easy dish to prepare, and it packs a lot of flavor. With each serving only having a 3 Point Total, this is a wonderful low point dinner recipe that the whole family will enjoy. It’s also a great , original dish to take to a potluck as well. If you like mediterranean flavors, you’ll like this casserole…it was delicious. You can also add in some toasted almond slivers for added crunch, but make sure to factor that in to the Point Total. Though this is not an official one of Weight Watchers Recipes, it’s a great meal that just about any dieter will enjoy. You can also prepare this dish cold as a great greek pasta salad recipe!

Greek Pasta Casserole Recipe

Ingredients:
- 8 oz dried, low calorie pasta like Ronzoni Smart Taste, penne or rotioni
- 1 1/2 cups butternut squash, peeled and sliced into small pieces
- 3 handfuls spinach, chopped
- 2 cups fat-free, plain Greek yogurt
- 2 large egg yolks
- 3 cloves garlic, finely chopped
- 8 large Kalamata olives, pitted and torn into pieces
- 1/4 cup Feta cheese, crumbled
- zest of one large lemon
- 1 tsp Kosher salt
- ½ tsp pepper
- 1/4 cup fresh mint, chopped

Directions:
Preheat the oven to 400 degrees F. Spray an 8×12-inch baking dish with non-fat cooking spray. Sprinkle with lemon zest and set aside. Bring a large pot of water to a boil, add salt and cook the pasta until al dente. 10 seconds before the pasta is cooked, stir in the spinach and butternut squash; drain quickly and carefully. Run cold water over the pasta, squash and spinach (just enough to stop it from cooking), shake off any extra water and set aside. While waiting for the pasta water to boil, whisk together the eggs, yogurt, garlic, pepper and salt in a large mixing bowl. Set aside until the pasta is ready, then add the pasta-squash-spinach mixture to the yogurt mixture. Scoop the mixture into the prepared baking dish, sprinkle with Feta cheese and the olive pieces and bake for about 25-30 minutes. Remove from the oven and serve sprinkled with some chopped fresh mint.

Entire recipe makes 8 servings
Serving size is 1/8th of dish
Each serving size = 3 Point Total

Ideal as either an appetizer or main dish recipe, this Lemon Basil Shrimp Recipe is truly a meal to be had! Fresh and tangy, this dish will definitely satisfy your tastebuds, while still keeping you on track with your daily point total. Each serving has just a 3 Point Total, so it’s a wonderful low calorie meal idea for anytime of the day. This is a really easy shrimp dish that really looks wonderful, so I love to use it as a low calorie appetizer recipe served before the dinner entree. I think it’s also a great idea for a light and healthy lunch recipe! Though it’s not an official one of Weight Watchers Recipes, anyone who is following the Weight Watchers plan and is looking for low point meal ideas will certainly enjoy it.

Lemon Basil Shrimp Recipe

Ingredients:
- 1 tbsps olive oil
- 1 tbsp low calorie butter (I like Brummel & Brown)
- 2 cloves garlic, minced
- 1 pound uncooked shrimp (thawed if frozen) with tails
- zest of a lemon
- juice from 1-1/2 lemons (about 3 tablespoons)
- 2 tablespoons dijon mustard
- 2 tablespoons chopped fresh basil
- 2 red onipns, chopped

Directions:
Heat oil and butter on medium in a large skillet until it just starts to bubble. Add garlic and cook for a minute. Add enough shrimp to cook in a single layer. Cook until just opaque in the center, turning once, about 5 minutes. Repeat with remaining shrimp. Meanwhile, in a large bowl, combine remaining ingredients. Add shrimp and gently combine. Cover and refrigerate for at least two hours and up to 24 hours. To serve as an appetizer, place in dish lined with lettuce leaves and other vegetables, and mound shrimp on top. To serve as a main dish, arrange lettuce leaves on individual serving plates, mound shrimp on one side, and try serving with slices of cheese, fresh fruit and vegetables.

Entire recipe makes 4 servings
Each serving = 3 Point Total

photo credit: southern living

Low calorie salmon recipes are definitely a must for anyone not only looking to lose weight, but also to eat healthy. This delicious Grilled Salmon with Teriyaki Sauce Recipe was truly one of the tastiest I’ve had. I added the 0 Calorie Orzo Pasta as well, to give this dish some more volume without added calories or points. Because the teriyaki sauce is so tangy and flavorful, it adds of lot of oomph to the orzo. Though this is not an official one of Weight Watchers Salmon Recipes, it’s definitely a healthy, low calorie meal idea for anyone watching their weight and trying to eat better. Enjoy!

Grilled Salmon Recipe with Teriyaki Sauce

Ingredients:
- 1 (16 ounce) skinless salmon fillet (1 inch thick)
- non-fat cooking spray
- 1 package of Miracle Noodle’s Orzo Pasta
- ½ cup low sodium soy sauce
- ½ cup dry sherry
- 2 tablespoon rice wine vinegar
- 2 tablespoon brown sugar
- 2 teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon pepper

Directions:
Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well. Divide this mixture into half and set aside one half in a small bowl. With the other half of the mixture in the other bowl, add the fish; cover and marinate in the refrigerator for about 30 minutes. Coat the grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F). Remove the fish from the marinade. Place the fish on the grill rack or in a grill basket coated with cooking spray. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork). Transfer the fish to a platter and keep warm. Drain and rinse your package or orzo. Squeeze dry with a paper towel, until orzo is damp, but not soaking wet. Put pasta in a microwave safe bowl and microwave on high for about 2-3 minutes. Place the reserved marinade in a small saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy). To serve, put 1/3 of the orzo onto a plate, top with 1/3 of the salmon. Then, spoon 1/3 of the marinade over the fish and orzo pasta; serve immediately.

Entire recipe makes 3 servings
Serving size is approx 1/3rd of total recipe
Each serving = 5 Point Total

photo credit: BBC Good Food

Ok, I admittedly have been obsessed with my crock pot recipes lately. But come on…who doesn’t love a good slow cooker recipe? They are fast and easy, and taste delicious! And this low calorie Lemon Garlic Chicken Recipe is truly one of the yummiest low calorie crock pot recipes I’ve tried. It’s zesty and tangy and full of fabulous garlicky flavor! And the best part, is that it’s so low in fat and calories, so each serving has just a 3 Point total! So if you are following the Weight Watchers plan, I’m thinking you’ll definitely appreciate this rockin’ Lemon Garlic Chicken Slow Cooker Recipe. Try serving this dish with a side of roasted veggies or one of my favorite 0 Point salads! Again, please note that this not an official Weight Watchers Chicken Recipe. :)

Lemon Garlic Chicken Crock Pot Recipe

Ingredients:
- 8 boneless skinless chicken breasts
- 10 garlic cloves, finely chopped or minced
- 2 yellow onions, chopped
- 2 cups fat free, low sodium chicken broth
- 1/4 cup lemon pepper seasoning
- 4 tbsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 1 tsp lemon zest

Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).

Entire recipe makes 8 servings
Serving size is 1 breast, with approx 4 tbsp of sauce
Each serving = 3 Point Total

I LOOOOOVE sweet potatoes, so when I found this awesome recipe, I was psyched to give it a try! It’s super creamy and yummy, and loaded with fiber and antioxidants. This low calorie sweet potato soup is a perfect easy crock pot recipe for any weight watcher. It tastes great and is good for you too! Plus, it’s seasonal flavor makes it a wonderful soup to add to your collection of holiday crock pot recipes. Though this is not an official one of Weight Watchers Crock Pot Recipes, I think anyone watching their weight will truly enjoy this sweet potato soup.

Sweet Potato Soup Crock Pot Recipe

Ingredients:
- 2 cups fat-free chicken broth
- 4 medium sized sweet potatoes
- 1 1/2 cups fat-free half-and-half
- 2 packets Splenda or Truvia
- 1/2 teaspoon allspice
- 1 tsp salt
- 1 tsp dry mustard

OPTIONAL: I topped mine with a tablespoon of non-fat sour cream for additional flavor and 0 points

NOTE: To make this into a vegetarian recipe, just use vegetable broth instead of chicken broth

Directions:
Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender).
Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.

Entire recipe makes 6 servings
Each serving = 2 Point Total

Nutritional Stats:
Calories: 112
Total fat: 1g
Sodium: 298mg
Total carbohydrates: 23.1g
Dietary fiber: 2.6