photo credit: sweet beet and green bean

If you are looking for a tasty, low point spread recipe to spice up your sandwich or to dip your veggies in, this Cilantro Almond Dip Recipe is a fabulous option. Creamy and flavorful, it can be used anywhere! Make it as a cracker spread for a party, use it as a dip for raw vegetables or pita chips, or spread it onto a low calorie turkey sandwich to kick up the flavor notch. It’s super easy to make and can be prepared the night before it’s being served. It’s an ideal appetizer recipe or sandwich spread. With just 1 Point Total for 2 tbsp, this low calorie dip recipe is a great addition to any weight watchers recipes collection.

Cilantro Almond Dip Recipe

Ingredients:
- 1 cup raw almonds
- 1/4 cup chopped cucumber
- 2 tbsp low fat mayonnaise
- 1/4 cup low-fat sour cream
- 2 large cloves garlic
- 2 tbsp chopped red onion
- 1 medium jalapeno chopped, seeds and membrane removed
- 1 cup fresh, chopped cilantro
- zest from 1 lime
- 2 tbsp fresh lime juice
- 1 teaspoon kosher salt
- dash of white pepper

Directions:
Purée all ingredients in a food processor until smooth. Refrigerate for 2 – 3 hours before serving.

Entire recipe makes 2 cups
Serving size = 2 tbsp
Each serving = 1 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: the whole life nutrition kitchen

This tasty, 1 point salad dressing is not only super easy to make, but it’s a really unique flavor combination that will definitely add a kick to your greens whenever you’ve got the salad blah’s. I really like a LOT of dressing on my salads, so I like to use dressings that are so low calorie, I can use a lot of and not have to worry about adding on those extra Weight Watchers Points. It’s rich and creamy, and full of flavor, and most importantly – doesn’t taste like it’s a diet salad dressing. Though this is not an official one of Weight Watchers Salad Dressing Recipes, anyone who wants to lose some extra calories in their salad dressings will definitely dig this recipe!

Buttermilk Balsamic Salad Dressing Recipe

Ingredients:
- 1 cup low fat buttermilk
- 4 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey (warmed to pour more easily)
- 1 tbsp light mayo
- 1/2 tsp basil, finely chopped
- 1 small garlic clove, minced
- 1/4 tsp black pepper
- 1/2 tsp salt

Directions:
Blend together until smooth and transfer to a seal tight container. Refrigerate overnight to blend flavors.

Entire Recipe makes 1/1/2 cups
Serving size is 4 tbsp
Each serving = 1 Point Total

photo credit: Rachael Ray

Its almost that time of year again….the day we get together, turn on the TV, and allow ourselves to consume large quantities of super yummy, fattening foods, and lots of beer, in order to celebrate the most anxiously awaited game in the NFL…the SUPERBOWL!! I love Superbowl parties as much as anyone, but if you’re not careful, these parties can be a weight watchers nightmare!! So this week, I’m devoting each day to a different low calorie Superbowl recipes that not only taste good, but will help keep you on track to reaching your weight loss goals. Though these aren’t official Weight Watchers Superbowl Recipes, they are ideal for anyone who wants healthier, lower calorie versions of their favorite Superbowl snacks. And today, I’m posting this super rockin’ 2 Point Total Buffalo Chicken Dip Recipe that will knock your socks off! It’s a very easy Superbowl recipe that will be adored by all, and is a great (and less messy) alternative to serving buffalo wings. Try serving it with some 0 Point veggies (I like celery and green pepper strips the best), or some low points tortilla chips. If you love buffalo flavored anything, this low calorie dip recipe is a must try!

Make sure to check out all my other weight watchers Superbowl Recipes too!

Buffalo Chicken Dip Recipe

Ingredients:
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions:
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 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

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

I created this low calorie dip recipe based on my undying love for Romesco sauce and Pesto – both of which are crazy fattening. So, this slimmed down dip version was born and it is so insanely yummy, you will seriously have a hard time believing that this is actually a low points dip recipe!! Creamy and flavorful, it goes perfectly served with some 0 point veggies or, my favorite option, a 1 Point Pita Bread. This Pesto and Roasted Red Pepper Dip is not only super easy to make, it has just a 2 Point Total per serving. And though it’s not an official one of Weight Watchers Dip Recipes, it’s an awesome treat for anyone watching their weight. Enjoy!!

Roasted Red Pepper Dip Recipe with Pesto

Ingredients:
- 8 ounces fat free cream cheese
- ½ cup grated parmesan cheese
- 1 tablespoon fresh chopped basil
- 4 garlic cloves
- 1/2 cup roasted red peppers
- 2 tablespoons balsamic vinaigrette
- salt and pepper to taste

*Serve with 0 Point veggies or a 1 Point Pita Bread!!

Directions:
Combine all ingredients in a food processor or blender until everything is blended well. Chill in the refrigerator for at least 1 hour before serving.

Entire recipe makes 4 servings
Serving size is 1/4th of total recipe
Each serving = 2 Point Total

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