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

If you are looking for a tasty low point dessert recipe, these Berry Cream Tostadas might do the trick! Not only do they taste super yummy, but they look really pretty too! I also love the different textures of the layers. Crunch + creaminess = happy taste buds! Each of these cute little desserts have just a 4 Point Total per serving. This Berry Cream Tostada Recipe, is a great dessert idea for anytime! And though it’s not an official one of Weight Watchers Dessert Recipes, it’s a tasty, low calorie treat that will be enjoyed by anyone trying to find good low calorie desserts. And it’s yummy enough to serve to non-dieters too!

Berry Cream Tostadas Recipe

Ingredients:
- 4 low-fat burrito-size flour tortillas (I used La Tortilla Factory’s)
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 tsp nutmeg
- 1 cup lite whipped topping, like Cool Whip
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 tsp vanilla extract
- Butter-flavored non-fat cooking spray

NOTE: Feel free to use blackberries or strawberries instead, if you prefer.

Directions:
Preheat oven to 350 degrees. Using a 3-inch cookie cutter, cut 3 circles from each tortilla
for a total of 12 circles. Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and let cool. Gently fold whipped topping and vanilla extract into raspberries and blueberries. Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of berry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of berry mixture; top each with a remaining tortilla circle. Optional: Top with ½ tbsp of lite whipped topping, a berry or two and a sprig of mint.

Entire recipe makes 4 servings
Serving size is 1 layered tostada
Each serving = 4 Point Total

So before it starts to get too warm here in SoCal, I’ve got yet another yummy low calorie crock pot recipe to share! One of me readers submitted this recipe, and it looked SOOOOOO good, I gave it a try this weekend. YOWSA!! This Chicken Cacciatore Recipe is AMAZING!!! So deliciously flavorful, and incredibly easy to make. Plus, the entire recipe makes 4 servings, and when you divide the entire contents of your crock pot into four, each serving size is pretty darn big! And with each serving having just a 4 Point Total, this made me incredibly happy :). This Chicken Cacciatore Recipe also helps you get in a couple of those veggie servings too! It’s actually a very healthy dish. And though it’s not an official one of Weight Watchers Chicken Recipes, it’s a fabulous meal for anyone trying to eat healthier. Thanks Lorah for sending me this!! It’s an amazing crock pot recipe and I’m so glad I had the opportunity to share it with all of you!

Crock Pot Chicken Cacciatore Recipe

submitted by Lorah

Ingredients:
- 1 8oz. can tomatoes, finely chopped and un-drained
- 1 10oz. can Healthy Request Tomato Soup
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. dried minced garlic
- 1/2 cup sliced mushrooms, fresh or canned
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 16oz. skinned and boned uncooked chicken breast cut into 4 pieces
- Non Fat Cooking spray

Directions:
In a crock pot container sprayed cooking spray, combine un-drained tomatoes, tomato soup, Italian seasoning and garlic. Stir in mushrooms, green pepper, onion and chicken pieces. Mix well to combine. Cover and cook on low for 6 to 8 hours. Evenly spoon sauce over chicken to serve.

Entire Recipe makes 4 servings
Each serving = 4 Point Total

Nutritional Info:
Calories 204
Fat 4g
Protein 25g
Carbohydrate 17g
Sodium 531mg
Calcium 29mg
Fiber 2g

photo credit: kitchen illiterate

Well, it’s that time again…another new year is upon us. Welcome 2010!! And yet again, we are all ready and motivated to get in shape, lose weight, and get healthy! But dieting isn’t always easy. And if you like to eat like I do, it can be truly impossible at times. That’s why I created this blog…to share recipes that feel bad for you, but are actually good! As a weight watcher myself, I know that the key to sticking to any diet plan is to feel SATISFIED with what you eat. So I’m always on the hunt for popular diet recipes that can be rejuvenated to create a more filling flavorful dish. And to start off the new year, here’s a FANTASTIC mixed vegetable casserole recipe that I found and altered to be diet friendly!
This healthy casserole is a great way to get your veggie servings in! All the other yummy flavors really enhance the dish, so if you don’t like the taste of vegetables, this casserole may help you get you get those all important daily vegetable servings. Each serving has just a 4 Point Total, and makes an excellent side dish recipe to take along to a potluck dinner, or a great main dish recipe to serve at any family meal. It’s a pretty quick and easy casserole to make and doesn’t involve any veggie chopping (yes, I can be that lazy at times to appreciate this). Though this is not an official Weight Watchers Recipe, I think that anyone who is following the Weight Watchers program will certainly find a use for this tasty recipe. Plus, this dish is loaded with fiber, calcium and Vitamin A, so not only is it low calorie, but it’s good for you too!

Vegetable Casserole Recipe

Ingredients:
- 1/4 cup all-purpose flour
- 1 1/2 cups reduced-sodium fat-free chicken broth
- 1 cup fat-free milk
- 1 tsp dry mustard
- 1 cup shredded reduced-fat Cheddar
- 1/2 cup finely grated parmesan cheese
- 2lbs of any mixed frozen vegetables of your choice (I used the broccoli, cauliflower and carrot mix)
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 cup Fiber One cereal, ground into fine, breadcrumb-like consistency
- 1 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/2 tsp paprika
- “I Can’t Believe It’s Not Butter” spray

Directions:
Preheat oven to 400 degrees. In a large pot, combine broth and milk and set on medium heat. Whisk in the flour and dry mustard; continue to whisk until thick and bubbling, about 4 minutes or so. Stir in all the cheddar and 6 tablespoons parmesan cheese until melted; then add in the vegetables, salt and pepper. Pour into a 9- x 13-inch baking dish.
In a separate bowl, mix the Fiber One crumbs, onion powder, garlic powder, paprika and the remaining 2 tablespoons parmesan cheese. Then sprinkle this mixture over the casserole. Finally, spritz about 10 sprays of “I Can’t Believe It’s Not Butter” Spray all over the top of the casserole.
Bake until bubbling and lightly browned, about 20 minutes. Let stand at least 5 minutes at room temperature before serving. Cut into 8 equally sized pieces. Enjoy!

Entire recipe makes 8 servings
Serving size = 1 piece
Each serving = 4 Point Total

I have loved chicken pot pie ever since I was a kid. There’s something about biting into that buttery crust and getting a mouthful of that creamy, chicken-y sauce that is just truly an experience. But now that I am on the Weight Watchers program, I figured that I’d have to forego my beloved chicken pot pie recipes for good. But then, in my eagerness to indulge in it again, I experimented with a traditional recipe, and came up with a pretty simple, yet tasty and low Point Total version of this American favorite. My version has just a 4 Point Total per serving and it tastes pretty darn good! One of the best low calorie chicken pot pie recipes yet! If you are looking for a good Weight Watchers casserole recipe, this is a great one to try. Though it’s not an official Weight Watchers Recipe (I have to note this for all my recipes, if you haven’t noticed by now;)), it’s a great dish for anyone who is looking to enjoy some hearty dishes, without racking up the points. Enjoy!

Chicken Pot Pie Recipe

Ingredients:
- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste

Directions:
Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.

Total recipe makes 6 servings
Each serving = 4 Point Total

With Memorial Day right around the corner, it’s time to start putting together your Memorial Day Weight Watchers Recipes! And this yummy, low calorie Potato Salad Recipe is the perfect addition to your holiday BBQ. It has a 4 point value for each serving, and is packed with fiber and antioxidants. I beefed it up with some green beans to add quantity, without adding more fat and calories. And instead of using mayo as in a traditional potato salad recipe, I used just a bit of reduced calorie mayo and GOLD DIPT FAT FREE TARTAR SAUCE instead! And it is soooooo yummy! Your guests will be surprised at how delicious this low fat potato salad recipe is. So there’s no need to give up your favorite Memorial Day Recipes when you are on Weight Watchers! And this version is even better than the Weight Watchers Potato Salad Recipes that I’ve tried!

Low Fat Potato Salad Recipe

Ingredients:
- 1 1/2 pounds uncooked red potatoes
- 2 tbsp reduced-calorie mayonnaise
- ¼ cup of fat free tartar sauce (Mc Cormick’s makes a YUMMY one)
- 1 tbsp red wine vinegar
- 2 tbsp parsley, fresh, chopped
- 1/2 cup scallions, chopped
- 3 tbsp chives, fresh, chopped
- 8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
- Salt and pepper to taste

Directions:
Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
In a small bowl, combine mayonnaise, tartar sauce, vinegar, parsley, salt and pepper.
Transfer cut potatoes to a large bowl; add scallions, chives, and green beans. Toss with dressing until coated.

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 point values

One of my readers recently wrote in asking if I had a good Weight Watchers Recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic! This Weight Watchers Coconut Cake Recipe is still a rich and decadent dessert, but it has half the calories of a traditional coconut cake recipe. With just a few changes and substitutions, this fabulously delicious cake clocks in at just 4 Weight Watcher Points per slice, and is a very filling and satisfying dessert. It turned out so moist and creamy, and I absolutely fell in LOVE with this cake. If you want a good low calorie coconut cake recipe that will satisfy your sweet tooth but won’t use up all your Weight Watcher Points, give this one a try!

Weight Watchers Coconut Cake Recipe

Ingredients:
- 1 box cake mix – white preferably, but yellow is okay
- 1 can (12 oz.) Diet Sprite or Sprite Zero
- 1 cup fat free sour cream
- 1 cup shredded coconut
- 1 cup Splenda (granular)
- 1 1/2 cups Cool Whip Free

Directions:
It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving. Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 4 Weight Watchers Points

Moist and delicious, this fabulous Weight Watchers Chocolate Cake is a real winner. It is similar to a rich, decadent devil’s food cake, but this version is slimmed down by adding a shocking secret ingredient: canned sauerkraut. (Yes, you read that right.) But before you judge, you must give this Weight Watchers dessert recipe a try! This dark chocolate cake is perfect to serve after any holiday dinner or after any meal, for that matter. And it’s an easy cake recipe that just about any amateur baker could pull off. With just 4 Weight Watcher Points per slice, this decadent dessert is sure to be a hit — and no one will know that the beautiful chocolate cake they are indulging in is low fat, low calories and low in Points!

Weight Watchers Dark Chocolate Cake Recipe

Ingredients:
- 1 spray non fat cooking spray, flour (baking) variety suggested
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup(s) sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa

*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!

TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

Directions:
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces.

Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points

One of my readers recently emailed me to see if I could find this popular Weight Watchers dessert recipe, so I searched high and low until I did, and boy am I glad I did! If you love the Chocolate Raspberry Layer Cake on the Weight Watchers Applebee’s Menu, you will LOOOOOVE this copycat recipe! It’s so moist and delicious and so full of flavor you will never believe that it’s low in calories and Weight Watcher Points! And clocking in at only 4 Weight Watchers Points per serving, this low calorie cake recipe is a must have dessert recipe for any Weight Watcher. And I love that it’s so incredibly easy to make. Not only does it taste good, but it looks fantastic too, so this dessert recipe will definitely trick anyone into thinking it’s not a low calorie treat. So if you are craving a big tasty slice of chocolate cake and can’t make it to an Applebee’s, give this Weight Watchers Chocolate Raspberry Cake Recipe a try! Whether you are dieting or not, this Weight Watchers dessert is a great treat for the whole family.

Weight Watchers Chocolate Raspberry Layer Cake Recipe

Ingredients:
- 1 Pillsbury Reduced Sugar Devil’s Food Cake Mix
- 1 can of diet Pepsi
- 1 1/3 cups Water
- 8 oz. reduced fat cream cheese
- 3 tsp baking Splenda
- 4 tbsp Fat Free Cool Whip
- 1/2 cup raspberry jam

Directions:
Mix cake mix, water and can soda. Beat with mixer for two minutes. Pour into 2 round cake pans that have been sprayed with non-stick spray on bottom only. Bake as directed on box. Turn out onto cooling rack and let cool completely. For frosting mix cream cheese, cool whip and Splenda. Mix until smooth. When cake is cooled spread a thin layer of cream cheese on bottom layer and place other layer on top, then spread remaining frosting on top. Heat raspberry jam and drizzle over the top of cake. Cut into 12 inch servings and enjoy. Makes 12 servings.

Serving size is 1 slice (1/12 of total cake)
Each serving = 4

Red Velvet Cake and Red Velvet Cupcakes are my, hands down, absolute favorite desserts. I ADORE them. But the typical Red Velvet Cake Recipes are full of fat, calories and of course, extra Points. So when I came across this Weight Watchers Recipe for it, I was beyond excited and couldn’t wait to try it! When I read through the recipe, I was concerned about the icing because I REALLY like a thick buttercream, cream cheesy icing on my red velvet, but it turned out to taste pretty darn good! The icing is definitely lighter and fluffier than I’m used to, but it still tastes fantastic, and it’s a fair compromise for just 4 Weight Watchers Points per serving. This is the perfect low calorie dessert recipe to to take to any party or dinner and of course, it’s a great treat to make at home as well! When I made this recipe, I made 15 Red Velvet Cupcakes from the mix, so that I had my portions already divided out. If you love Red Velvet Cake, you’ve gotta give this Weight Watchers Red Velvet Cake Recipe a try and satisfy your sweet tooth without the guilt!

Weight Watchers Red Velvet Cake Recipe

Ingredients:
- 1 (18 ounce) box Duncan Heinz Red Velvet Cake Mix
- 8 ounces diet Dr. Pepper soda
- 1 (8 serving sized) package jell-o fat free sugar-free instant cheesecake pudding mix
- 1 (8 ounce) container fat-free cool whip (thawed)
- 2 cups skim milk

Directions:
Mix cake mix and diet soda. Pour in 13″x9″ pan sprayed with Pam.
Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk.
When thickened, spread on cake. Spread Cool Whip over all and cut into 15 equal sized portions. Cover and refrigerate leftovers. Makes 15 servings.

Each serving = 4 Weight Watchers Points