No need to skip dessert this Thanksgiving….just try this healthier, low calorie Pumpkin Pie recipe instead. By making a few small tweaks to my mom’s traditional Thanksgiving Pumpkin Pie, and switching out the high fat crust for a delicious whole wheat version, I was able to make this amazing Weight Watchers Pumpkin pie that is delicious, lovely, and just 5 Points + per serving! Other versions of light pumpkin pie recipes that I’ve seen, suggest going crustless, or, thinning out your crust as much as possible in order to lower that Points Plus value. My response to that? NO WAY!!! I loooooove pie crust. And I’m not about to sacrifice it. But I am usually pretty overwhelmed around the holidays, so I like to keep things as simple as possible. That means I buy a pre-made pie crust. No shame in my game, folks. I LOVE the Organic Whole Wheat Pie Crust from Wholly Wholesome….it tastes amazing and you’d never know it’s healthier. This is usually my go to pre-made pie crust. If you prefer to make your own pie crust from scratch, by all means, go right ahead. Just make sure to use a whole wheat pie crust recipe (there’s a ton of them that you can find through a quick Google search). So don’t pass on the pumpkin pie this year, just serve up this Low Points Pumpkin Pie Recipe, and enjoy the guilt free indulgence. Happy Thanksgiving!
Recently, I came across the original version of this Crusted Butternut Squash Recipe at Sprouted Kitchen. And even though it’s the middle of summer, I suddenly was overcome with a desire for this fall recipe. I made just a few tweaks, and was thrilled with how ridiculously delicious this butternut squash recipe was! The savory, seasoned breadcrumb mixture was the perfect accent to the mild, slightly sweet squash. This made a beautiful Weight Watchers side dish recipe that was not only lovely, but absolutely delicious and a fantastic way to get in a healthy veggie serving. I love the idea of serving it for the fall, but it was so darn good, I don’t think I can wait that long to have it again!
Oh, how I love soup this time of year. And even though I live in CA and the weather has been in the 70’s this week (don’t hate!), I still crave this velvety, rich, and creamy roasted sweet potato soup while I read all the news stories about everyone else surviving the blustery winter. It’s heart and incredibly filling, while still being just 3 Points + per serving. The little touch of orange zest adds just the right kiss of flavor to the slight smokiness of the roasted sweet potatoes. I also like to add a sprinkle of ground chipotle powder on top of each serving to add a kick of heat too. This is the perfect soup for when you don’t feel like chopping lots of vegetables or slaving over a simmering stew all day. It’s quick, easy, and absolutely divine. Enjoy!
If you’ve got a hankering for apple pie but don’t want to blow a day’s worth of Points Plus on a small little slice, Dunkin’ Donuts’ Apple Pie Coffee is a pretty delicious alternative. The coffee itself is practically calorie free, just be careful about what you add into it. But with a bit of reduced fat cream and sweetener, this is one tasty morning pick me up that will have you feeling a LOT less guilty. I love to have a small cup after dinner because I always crave something sweet. This coffee does the trick. And the bonus is that the caffeine gets me energized enough to write a new Weight Watchers Recipe for you all to read :).
Ok, so this really isn’t a recipe as much as it is a public service announcement for an often overlooked squash…the delicata. Although it’s considered a winter squash, it’s actually in the same species as all other summer squashes. After a recommendation from the cashier at Trader Joe’s, I grabbed one of these lovely little delicate squashes and brought it home to add in as quick side dish for dinner that night. I just did a simple roast on it with nothing more than a light misting of olive oil and sea salt, but wow was it good! And SO much easier to work with than butternut squash. I left the skin on when cooking, and then just peeled it very easily right off of the skin as I ate it. It was tender, mildly sweet and absolutely delicious. Next time, I want to try it with topping I used on these Spicy Acorn Squash Wedges. This Roasted Delicata Squash Recipe is simple, delicious and full of nutrients. So the next time you want to try some squash, don’t overlook the delicata!
My Red Cabbage Salad with Walnuts and Raisins is one of my good old reliable Weight Watchers Salad Recipes that I’ve relied on for whenever I need a pretty and tasty salad in just a few minutes. You get the crunch of the fresh cabbage combined with the sweet, chewy raisins, salty blue cheese, and the nutty walnuts, all just exploding with deliciousness in each bite. This salad also offers a great way to get in some heart healthy fats from the incredibly good for you walnuts. Each nicely sized serving is just 4 Points +, and it goes great paired with variety of meals. I’ll often add some chicken, hardboiled egg whites, and a slice of crumbled bacon if I want to bulk it up and have it as an entree salad. But it’s really versatile and works well with a variety of main courses. I highly recommend giving this cabbage salad a try!
Lasagna has always been one of my favorite comfort food recipes, so I was excited to experiment with a fall lasagna recipe that I had been dreaming/salivating over for months. My Roasted Butternut Squash Lasagna was definitely a hit and it captured all the seasonal flavors I was craving. By roasting the butternut squash, it gets nicely caramelized, which adds a wonderful flavor. So while this step does add some extra time to the preparation, it is absolutely worth it. I also prefer to leave the squash kinda chunky when I mash it, because I like the texture. But if you’d rather puree it or make it smoother, by all means, do so! You just may need to add a bit more broth to thin it out. Here’s a shot of the inside of mine:
And at just 6 Points + for each delicious, cheese covered serving, this Weight Watchers Fall Recipe is a must try.
With the holidays closer than we think, I’m already in the midst of planning my holiday menus. And this Pan-Fried Brussel Sprouts with Cranberries, Walnuts and Blue Cheese Recipe will absolutely be making an appearance on my table this year. It’s such a delicious way to get in those veggie servings, and you get the bonus of the healthy fat and nutrients from the nuts. The sweet dried cranberries, touch of maple syrup, and balsamic vinegar help to take some of the bitterness out of the brussel sprouts too. If you prefer, you could even slice the brussel sprouts thinly, instead of just halving them….this may make it more palatable to the brussel sprout naysayers. So if you haven’t been a fan of brussel sprouts in the past, this may the right recipe to reel you in. But truly, this dish was wonderful, and my husband and I really enjoyed it. Each serving is just 4 Points +, making these Pan-Fried Brussel Sprouts an excellent Weight Watchers Holiday Recipe idea. Enjoy!
It’s officially fall, folks! And what better way to kick off the season than with this delicious Pumpkin Soup Recipe with Spicy Chipotle Cream. The slightly sweet and savory mellowness of the pumpkin soup is perfectly complemented with a touch of heat from the chipotle seasoned yogurt. And I love that extra bit of creamy tartness from the yogurt! If you don’t have the yogurt on hand, sour cream would work just as well. My two year old devoured the soup, but I made sure not to add the spicy chipotle cream to her serving. It’s a delicious and comforting soup whose velvety smooth texture and delectable spices will have you making this it year round. Serve this pumpkin soup as a first course, or Weight Watchers Appetizer Recipe, or pair with your favorite salad or sandwich for lunch. Just 2 Points + for about 1 cup – an amazing bargain. Enjoy!
What’s the best way to eat your veggies? Why, smothered in cheese and bacon of course! I recently came across The Pioneer Woman’s Green Bean Casserole Recipe on Pinterest, and immediately knew I had to try this and make it healthier, and more of a Weight Watchers recipe. The bulk of the dish is green beans, so I just had to make some adaptations to the sauce. Getting the cheese sauce just the right texture can be tricky. You may have to use a bit less of the chicken broth to avoid having it too runny. I suggest slowly adding in the broth, doing a lot of whisking in between. If you don’t use it all, that’s ok. If your sauce is too runny, you can add another tbsp of flour and let it cook a bit longer, while whisking. But the end result is an amazing Weight Watchers side dish of fresh green beans, covered an a creamy, cheesy sauce that is highlighted with bacon and pimentos. Oh my gawd, is it GOOD! You can even use this low calorie green bean casserole instead of the traditional version for Thanksgiving. Regardless, this is something you’ll want again and again, and it’s a great way to get those vegetable servings in!
Most acorn squash recipes I’ve tried are sweet and simple, with a basic flavor palette. But I was determined to come up with something a bit more unique, with bold flavors. So with some acorn squash that I just received in my most recent Farm Fresh to You package, I got to work coming up with a tangy and spicy topping for my roasted acorn squash wedges. And I hit the jackpot with a Chile Lime Vinaigrette that I was actually planning on using for my salad. Instead, I drizzled it over the roasted squash, and it was absolutely delicious. The contrast of the sweet, delicate squash with the tangy citrus and spicy chile peppers was perfect. Both my husband and I devoured it. I used cayenne peppers in my vinaigrette because I like things very spicy, but just about any chile would work. If you prefer something more mild, I’d suggest seeded jalapenos, Anaheim peppers, or even red bell peppers. This would make a perfect healthy and unique Christmas side dish recipe! And each serving is just 2 Points + each, making it an ideal Weight Watchers Recipe. Enjoy!
Tired of all the delicious, seasonal pumpkin recipes yet? I didn’t think so. Here’s another one for a Baked Pumpkin French Toast that is so good, it tastes more like dessert than breakfast. After seeing so many baked french toasts recipes floating around lately, I decided to give one a shot, even though I’m not a huge fan of french toast. I decided to make my egg mix a little more healthy and a little more seasonal by adding pumpkin puree, pumpkin pie spice, and using Egg Beaters instead of real eggs. I also used some leftover challah bread that we had for dinner on a Friday night. The prep was very easy. It took me all of 10 minutes. Then I just set it in my fridge overnight and popped it in the oven in the morning. My house smelled AMAZING while it was baking! And it was delicious. Seriously, DELICIOUS. Each serving was 8 Points +, which isn’t too bad considering this was a large and filling serving topped with real maple syrup. You could probably shave off a point or two by using low calorie syrup, but in my opinion, a dish this divine deserves the good stuff. I was quite full at just 1 serving. This would make a perfect Christmas morning breakfast recipe (just let it bake while you are opening presents!) or even for the morning after Thanksgiving (if you don’t plan on eating dinner leftovers for breakfast like I’ll be doing). Regardless of when or how you eat it, this is one Baked French Toast Recipe you must try. Enjoy!