If you are a weight watcher who loves good pork chop recipes minus the guilt, then this one is for you. This low calorie honey lime pork chop recipe is so deeelish, it had me lickin’ my fingers! The marinade makes the meat oh so tender and leaves such an amazing flavor. And I also love that this is such a quick and easy pork chop recipe, so you can dish out a fabulous, low point meal in no time! Each chop has just a 5 Point Total, which isn’t bad. Pair it with some tasty, low calorie salads or some 0 – 1 Weight Watchers Points Side Dish Recipes and you’ll have a healthy and filling meal for just a fraction of your daily points. Enjoy!

Honey Lime Pork Chop Recipe

Ingredients:
- 4 (4 oz.) lean boneless pork chops
- 1 package Onion Soup Mix
- 1 tbsp chopped scallions
- 3 tbsp honey
- 3 tbsp fresh lime juice
- 1/4 cup low sodium soy sauce
- 1/8 tsp ground or fresh ginger (I used fresh)
- dash of Kosher salt and pepper

Directions:
Start by making the marinade. In a medium sized bowl, combine all ingredients, except the pork chops. Place 1/2 of the marinade into an 8×8 inch baking dish. Place the pork chops on top followed by the remaining marinade. Cover and refrigerate for up to 24 hours (2 hours minimum), turning occasionally. Remove the pork chops from the marinade, discarding any left over marinade. Grill or broil the pork chops, turning only once, until the pork chops are done.

Entire Recipe makes 4 servings
Serving size = 1 Pork Chop
Each Serving = 5 Point Total

I’m on big salad kick lately. Maybe it’s because it’s so hot out, I just don’t feel like eating anything else. Or maybe it’s because I’ve found such awesome low calorie salad recipes lately that I actually ENJOY eating it! Either way, I’m all about the greens. And I’ve recently come across this amazingly good low calorie Cobb Salad Recipe. Each serving has just a 5 Point Total, which is a phenomenal count, considering that a traditional cobb salad recipe can clock in at well over 20 Weight Watchers Points per serving…SCARY! So this lighter version is a real treat. And it still has all of the yummy goodness that makes a cobb salad tasty! Bacon, blue cheese, egg…mmmmm! If you love cobb salads, then this low calorie recipe is a MUST try!

Light Cobb Salad Recipe

Ingredients:
- 1/2 head of romaine, coarsely chopped
- 1 cucumber, chopped or sliced into small pieces
- 1/2 head of Boston lettuce (or Iceberg), coarsely chopped
- 2 hard-boiled large eggs, separated, whites and yolks finely chopped
- 5 slices of extra lean turkey bacon, cooked and crumbled
- 1 ripe avocado, cut into small pieces
- 6 oz chicken breast, cooked and diced
- 2 tomatoes, finely chopped
- 1/2 cup blue cheese

Dressing
- 1/3 cup red-wine vinegar
- 2/3 cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 small clove garlic, crushed
- Salt and pepper

Directions:
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

Entire Recipe makes 8 servings
Serving size is 1/8 of entire recipe
Each serving, with dressing = 5 Point Total

This recipe was created by Gina’s WW Recipes.

With temperatures still on the rise this summer, this light and delicious Avocado and Crab Salad Recipe is the perfect dish to serve up! Loaded with flavor, tang and creamy goodness, this fresh salad recipe is not only DELISH…it’s good for you too! Though this is not an official Weight Watchers recipe, if you are a weight watcher, you will dedinitely want to add this low point salad recipe to your collection. And this fabulous little dish can be served as an appetizer or over a bed of fresh greens for a delightful summer salad.

Ingredients:
- 1 medium Hass avocado
- 4 oz lump crab meat
- 1 tbsp chopped red tomato
- 2 tbsp chopped red onion
- 1 lime, juice of
- 1 tbsp chopped cilantro
- 1 tsp olive oil
- salt and pepper to taste

NOTE: For added heat and spice, try adding in 1 tsp finely chopped jalapeno peppers! Or add a little variety by adding 1 tbsp of pear or papaya for a sweeter, fresher taste.

Directions:
In a medium bowl, combine onion, tomato, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Entire Recipe makes 2 servings
Each serving = 5 Point Total

This recipe was created by Gina’s WW Recipes.

Ok, I know it’s been a while since I’ve last posted, so pleeeeease forgive my delay on posting new healthy recipes that are low calorie and yummy. I’ve been pre-occupied launching my new business, Pretty Paper Invitations, offering DIY wedding invitations. Not food related, but I’m super excited about it!
Anyway, on to today’s delicious low calorie Chicken Parmesan recipe. This tasty dish has a Point Total of just 5, so it’s the perfect healthy dinner recipe that won’t use up all your Weight Watchers Points! It’s loaded with protein and fiber, so aside from being low calorie, it’s got some great healthy benefits too. And I love that this Baked Chicken Parmesan Recipe is so super easy to prepare. It’s simple, yet low calorie and delicious. If you love traditional Italian recipes, but are petrified of their fat and calorie content, give this version a try!

Baked Chicken Parmesan Recipe

Ingredients:
- 4 (8 oz) chicken breast halves, sliced in half
- 1/4 cup seasoned breadcrumbs
- ½ cup Fiber One cereal, ground into fine, breadcrumb-like consistency
- 1/4 cup grated Parmesan cheese
- 2 tbsp low calorie butter, melted (I like Brummel & Brown Spread)
- 3/4 cup reduced fat mozzarella cheese
- 1 cup marinara
- Non-fat cooking spray

Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs, Fiber One, and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. Enjoy!

Entire Recipe makes 8 servings
Serving size = 1 piece
Point Total: 5

*This is not an official Weight Watchers Recipe.

Talk about a yummy dish!! This fabulously tasty Weight Watcher Broccoli and Cheddar Quiche Recipe is a sure hit. With just 5 Weight Watchers Points per slice, it’s the perfect, low calorie breakfast recipe to serve up any time you are craving it. The flaky crust and thick, creamy filling is absolutely delicious and totally satisfying. Plus, with the broccoli, eggs, and cheese, this quiche recipe is not only low in Points, but it’s good for you too! Loaded with protein, calcium, fiber and antioxidants, you’ll get a lot of bang for your buck with this breakfast favorite. Traditionally a breakfast food, this Weight Watcher Quiche Recipe is so good, you might find yourself preparing it for a lunch or dinner too! And why not? It’s a wonderfully healthy meal choice for any time of the day.

Weight Watchers Broccoli and Cheddar Quiche Recipe

Ingredients:
- 6 oz pie crust, 9-inch, refrigerated
- 2 tsp olive oil
- 1/2 cup red onions, chopped
- 1 1/4 cup part-skim ricotta cheese
- 1 cup low-fat shredded cheddar cheese
- 1 large egg
- 2 large egg white
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tbsp fresh chopped dill
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
- 10 oz frozen chopped broccoli, thawed and well-drained
- 1 tbsp grated Parmesan cheese

TIP: Not a broccoli fan? Substitute spinach in its place.

Directions:
Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Entire recipe makes 8 servings
Serving size is 1 slice (1/8th of quiche)
Each serving = 5 Weight Watchers Points

This Passover, there’s no need to eliminate all the traditional holiday foods that you love and enjoy. Just use healthier, lower calorie versions of them! This Weight Watchers Roasted Brisket Recipe is the perfect main dish to serve at your Passover dinner! With just 5 Weight Watcher Points per serving, you’ll get a hearty sized portion that tastes amazing but won’t ruin your diet. Brisket is such a traditional Passover recipe, and not serving it at your Pesach dinner would be a real bummer. But with this low Points Weight Watchers Recipe, you now have a Roasted Brisket to serve to the whole family! This lightened up Jewish holiday classic is a must try. Toss in some potatoes to bulk up the dish – but let your non Weight Watcher guests eat those ;). Chag Sameach!

Weight Watchers Roasted Brisket Recipe

Ingredients:
- 1 large onion, sliced
- 2 medium garlic cloves, minced
- 1 pound baby carrots
- 5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
- 2 1/2 pounds raw lean beef brisket, trimmed, use brisket from the flat half
- 28 oz canned crushed tomatoes
- 1 tsp paprika
- 3/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 tbsp fresh lemon juice
- 2 tbsp sugar

TIP: For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

Directions:
Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Entire recipe makes 8 servings.

Serving size is 3oz of beef plus ¾ cup of vegetables and sauce
Each serving = 5 Weight Watchers Points

With Easter coming up soon, it’s time to start thinking about low calorie Easter Dinner Recipes that are delicious enough for the whole family, but low in Weight Watchers Points. And I think this Weight Watchers Stuffed Leg of Lamb Recipe is the perfect choice! Lamb is such great fare for Easter. It’s tender, sweet and incredibly easy to prepare. You simply pop it in a hot oven and it’s done with very little trouble. The meat itself has such wonderful flavors, that very little seasoning needs to be applied. This Easter, give this tasty Weight Watcher Leg of Lamb Recipe a try and enjoy the meal without using up all your Weight Watchers Points! Also, check back tomorrow for a tasty Easter side dish recipe that goes amazingly well with the lamb!

Weight Watchers Stuffed Boneless Leg of Lamb Recipe

Ingredients:
- 1/2 cup dried apricots (3 ounces)
- Boiling water
- 1 large shallot, halved and thinly sliced
- 1 Tbsp fresh rosemary leaves, minced
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- One 4-pound lean boneless leg of lamb, butterflied and trimmed of surface fat
- Butchers’ twine

TIP: The boneless leg for this simple roast needs to be butterflied; that is, cut open so it lays flat. Have the butcher do it for you.

Directions:
Place the apricots in a medium bowl, cover with boiling water to a depth of 1 inch, and set aside to soften for 20 minutes. Meanwhile, preheat the oven to 350°F.
Drain the apricots, spread them out on a cutting board, and mince them to a coarse paste by rocking a large knife through them, changing the blade’s direction and position as you go. Scrape this apricot mash into a bowl and stir in the shallot, rosemary, salt and pepper.
Place the leg of lamb on your work surface, smooth side down; spread the apricot mixture over the exposed portion of the meat. Starting at one of the long sides, roll the leg closed, forming a neat, fat (if rather lumpy) sausage-like roll. Tie with twine in three places to keep closed—not so tight that the filling squeezes out but tight enough to hold the roll in shape.
Place lamb in a heavy roasting pan and bake, basting occasionally with the pan juices, until an instant-read meat thermometer inserted into the thickest part of the meat registers 145°F for medium-rare or 150°F for medium, about 2 hours. Set aside to rest at room temperature before slicing off the twine and carving the roast into 24 rounds.

Recipe makes 12 total servings.

Serving size is 2 slices
Each serving = 5 Weight Watchers Points

This Roasted Vegetable Lasagna Recipe puts a new twist on a favorite Italian dish. Traditional lasagna recipes can be a weighty issue – loaded with fat and calories. But this Weight Watchers Recipe offers a healthier, new version that tastes fantastic but has a lot less calories and fat and has just 5 Weight Watchers Points per serving. Plus, the vegetables provide tons of fiber and antioxidants, and help keep the Points value low, while still making the serving a good sized portion. If you want to try a healthy lasagna recipe that is so yummy, the whole family will enjoy it, then this Weight Watchers Roasted Vegetable Lasagna Recipe is the one to try!

Weight Watchers Lasagna Recipe

Ingredients:
- 3 medium raw eggplant, cut into 1/2-inch pieces
- 3 medium sweet red peppers, chopped
- 4 small tomatoes, plum, seeded and chopped
- 4 medium garlic cloves, peeled and chopped
- 2 tsp olive oil
- 1 tsp table salt, or more to taste
- 1/4 tsp black pepper, or more to taste
- 9 servings dry lasagna noodles, 9 noodles, cooked and drained
- 1/4 cup grated Parmesan cheese
- 3/4 cup part-skim mozzarella cheese, shredded

Directions:
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

Serving size is 1 piece (1/6th of recipe)
Each serving = 5 Weight Watchers Points

Anyway, on to today’s tasty Weight Watchers Recipe….this is another tasty and fabulous crock pot recipe, designed for the Weight Watcher who wants a an easy to make meal that’s also really good for you and low in Weight Watchers Points. Low fat, and low in Points, this dish is slow cooked with shredded chicken, beans and vegetables, so it’s loaded with fiber, protein and other nutrients. It’s also a perfect Momentum Plan Recipe! It’ll definitely fill you up so you won’t be hungry again shortly after eating. TIP: You can prepare it the night before, and then just turn your crock pot on in the morning for an easy weeknight meal. This is truly a fantastic Weight Watchers Crock Pot Recipe to keep on file. :)

Weight Watchers Santa Fe Chicken Crock Pot Recipe

Ingredients:
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste

NOTE: Try this slow cooker recipe over some Miracle Noodle Zero Calorie Orzo Pasta for no additional Weight Watchers Points!

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Makes 8 servings.

Each serving = 5 Weight Watchers Points

This recipe was created by Gina’s WW recipes.

Diet friendly Chinese food recipes are pretty hard to find, so when I find a good one, I LOVE sharing it. I am seriously obsessed with Chinese foods, and I’m always on the lookout to find ways to make Weight Watchers versions of my favorite Chinese dishes. This Sweet and Sour Chicken Crock Pot Recipe is SO good, and it tastes just as good, if not better, than the sweet and sour chicken you get in a Chinese Fast Food Restaurant. And, this crock pot recipe is really good for you too! It’s loaded with protein and fiber to fill you up. So if you are following the new Weight Watchers Momentum Plan, this is a great Momentum Recipe to add to your collection. I’ve been kinda lazy this week, so I’m really into making Weight Watchers crock pot recipes now…it saves me time and is easy clean up. Plus, the food is oh so yummy! If you are feeling a Chinese food craving coming on, give this delicious crock pot recipe a try — and hey — if you are looking for a yummy side dish to serve with it, try my Weight Watchers Fried Rice Recipe! Enjoy ;)

Weight Watchers Sweet and Sour Chicken Crock Pot Recipe

Ingredients:
- 1 lb boneless, skinless chicken breast
- 5.5 oz (about half of the 11.5 oz jar) Kikkoman Sweet & Sour Sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 oz pineapple chunks in juice, drained (reserve 1/4 cup juice)
- 1 tablespoons brown sugar
- 16 oz bag of frozen stir-fry vegetables

** If you are feeling ambitious (not lazy), nix the bag of frozen veggies, and cut your own! I used green and red bell peppers, 2 stalks of green onions, broccoli, and some sugar snap peas — SOOOOOO yummy!

Directions:
Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes 4 servings

Serving size is 1/4th of the entire recipe
Each serving = 5 Weight Watchers Points