Now that the Super Bowl feasting is over, it’s time to get back on track. (Congrats, Saints!) And this low calorie Philly Cheese steak Recipe is the perfect meal to help you be good, but still tastes like you are being bad. With a 7 Point Total per serving, it’s a MUCH healthier version than the traditional cheese steak recipes which can clock in at over 22 Points per sandwich. Yikes! Though this is not and official one of Weight Watchers Sandwich Recipes, it’s a great alternative to the real thing for anyone who wants to indulge without the bulge. It’s pretty easy to make, tastes great, and offers a wonderful way to enjoy a lower point version of one of the greatest sandwiches ever!!

Philly Cheese Steak Recipe

Ingredients:
- 1 lb lean flank steak, cut into 8 thin slices
- 1 medium yellow onion, thinly sliced
- 1 medium sized green bell pepper, thinly sliced and de-seeded
- 2 tsp Worcestershire sauce
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 4 high fiber sandwich rolls (between 90-140 calories each)
- 4 slices fat free American cheese

Directions:
Preheat oven to 375°F. Coat a large nonstick skillet with non-fat cooking spray and sauté onions and green peppers over medium high heat until tender and golden brown, about 10 minutes. Remove onions & green peppers from pan; set aside. Add steak slices to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed. Divide steak evenly between 4 buns and top each sandwich with onions, peppers and a slice of cheese. (I sliced my cheese in half to make it easier to cover the whole length of the sandwich. Wrap in foil, transfer to oven and bake until cheese melts, about 5 minutes.

Entire recipe makes 4 sandwiches
Serving size is 1 sandwich
Each serving = 7 Point Total

If you love Mardi Gras recipes as much as I do, you’ll love this Weight Watchers Chicken Jambalaya Recipe! It’s the perfect meal to serve at any Mardi Gras feast, and it has just 7 Weight Watchers Points per serving, so you can enjoy yourself, while still staying on track with your weight loss plan. This a super easy recipe to make, and it still has all the flair of the traditional jambalaya recipe – just less fat and calories, making it lower in Weight Watcher Points. Packed with fiber and protein, this favorite New Orleans Recipe will fill you up without filling you with guilt. Give it a try and enjoy!

Weight Watchers Chicken Jambalaya Recipe

Ingredients:
- 1 spray non fat cooking spray
- 2 1/2 oz raw turkey sausage, chopped
- 1 large onion, chopped
- 1 medium celery, stalk, chopped
- 1 small green pepper, chopped
- 1/4 tsp cayenne pepper, or to taste
- 1/2 tsp dried thyme
- 1 tsp table salt
- 1/2 tsp black pepper, ground
- 2 medium garlic cloves, minced
- 2 medium chicken breast, cooked, skinless, cubed (about 2 cups)
- 28 oz canned tomatoes, whole, plum, peeled with juice
- 2 cups fat-free chicken broth
- 1 cup uncooked white rice, long-grain

Directions:
Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender.
Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant.
Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes.
Flavor Booster: Popcorn rice, a specialty of Louisiana, is a delicious substitute for long-grain rice. The rice, which has a mild nutty taste like basmati rice, is available through gourmet food stores and Internet specialty shops

Serving size is 1 1/4 cups
Each serving = 7 Weight Watchers Points

There are so many delicious meal choices around the holidays, and I get so excited looking forward to all the tasty options available at holiday parties and dinners. And I thought this Weight Watchers Pork Recipe would be the perfect addition to any Christmas dinner! The pork is so tender and juicy and the sage berry dressing is so delish and festive! Each serving has just 7 Weight Watchers Points, so it’s and ideal main course to serve up with some zero Point salad or vegetables. Also, this roasted pork recipe is very aesthetically pleasing, so it looks absolutely lovely on the Christmas table next to all those other yummy holiday dishes! If you want to try out an amazing new holiday dinner recipe, give this elegant, roasted pork dish a try. Your friends and family will marvel at the presentation of this gourmet Weight Watchers Holiday Recipe!

Weight Watchers Roasted Pork Recipe

Ingredients:
- 1 spray non fat cooking spray
- 1/2 cups dried cranberries
- 1/3 cups apple cider
- 1 tsp canola oil
- 2 medium onions or large shallots, chopped (about 1/4 cup)
- 2 Tbsp fresh sage
- 1 1/4 tbsp seasoned bread crumbs, coarse
- 3 pounds lean pork loin, boneless roast
- 1/2 cups spinach, fresh leaves

Directions:
Preheat oven to 375°F. Coat broiler pan with cooking spray and set aside.
In a small bowl, combine cranberries and cider. Cover and microwave on HIGH for 1 minute; set aside.
Meanwhile, heat canola oil in medium skillet over medium-low heat; cook onions and sage until onions are softened, about 5 minutes.
In a large bowl, mix together bread crumbs, cranberry mixture and onion mixture.
Place pork on cutting board. Cut loin in half almost, but not all the way, through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. “Close” the other half of loin on top of “filled” half and tie loin with cooking string to secure.
Place pork on broiler pan and roast until golden and meat thermometer registers 160°F, about 1 hour 20 minutes. Remove from oven and cover with foil; let stand for 10 minutes. Carve into 1-inch thick slices, remove string and serve. (Note: Cooking the pork on a broiler pan allows excess fat to drip away. Line the bottom of the pan with foil for easy cleanup.)

Makes 8 servings
Each serving = 7 Weight Watchers Points

Mmmm…..chocolate and peanut butter…I don’t know anyone who doesn’t love this decadent combination. But if you’re dieting, the only chocolate and peanut butter deserts you are having are in your dreams. Surely, there had to be a way to make this dream a reality without destroying my diet efforts. And where there’s a will, there’s a way! I found this amazing dessert recipe through Weight Watchers and I have to honestly say, this pie recipe is SO good that I CANNOT believe it’s Weight Watchers recipe!! It’s so rich and creamy, even just a few bites will satisfy you. This pie is a fabulous dessert to take to a potluck or dinner party, because it’s so delicious, that I guarantee you that no one will know it’s a low calorie recipe.

Weight Watchers Chocolate Chip Peanut Butter Pie Recipe

Ingredients:
1/2 cup(s) reduced-fat peanut butter*
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
1 tbsp Hershey’s Chocolate Syrup
6 oz reduced fat pie crust

*You can save even more Points in this recipe by substituting the peanut butter with “Better’n Peanut Butter“, which you can find at Trader Joe’s or other health food stores. The taste is still very good, but it does a little different that the reduced fat peanut butter. Though, this substitution will save you 2 Weight Watchers Points per serving!

Directions:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Drizzle with chocolate syrup. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Now drift off into creamy, chocolatey, peanut buttery goodness!

Serving size = 1 slice (1/10 of pie)
One serving = 7 Weight Watchers Points (*5 Weight Watchers Points if using the peanut butter substitution mentioned above).

Mmmmmm…chocolate chip peanut butter pie…just typing those words is getting me all excited! I’m fantasizing about diving into a nice, creamy, decadent slice of chocolate peanut butter heaven. But when the average slice of your typical chocolate peanut butter pie clocks in at an average of 15-24 Weight Watchers Points, it’s definitely a dieting no-no. So when I found this mouth-watering Weight Watchers recipe, I was beyond thrilled! Granted, it is a small serving, but the pie is so indulgent and creamy that one small serving is enough to satisfy the craving for chocolate peanut buttery goodness!

Chocolate Chip Peanut Butter Pie Recipe

Ingredients:
1/2 cup reduced-fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 Tbsp fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 Tbsp mini chocolate chips, divided
6 oz pie crust

Directions:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Dig in!

Weight Watchers Points = 7 (WW Points)

[Source: Weight Watchers]

When I think of beef and broccoli, I always think of traditional Chinese stir fry. But this tasty dish is made in a slow cooker or crockpot, and offers a whole new way to enjoy it! I really just adore crock pot recipes because they are so incredibly easy and so tasty. And this beef and broccoli recipe is no exception. The slow cooker really makes your meat so tender and juicy. And with just 7 Weight Watchers Points, it’s definitely a dish worth trying out. And don’t forget your fortune cookies for dessert!

Beef and Broccoli Recipe

Ingredients:
1 pound boneless beef top round steak — trimmed of fat, cut into cubes
1 4.5 ounce jar sliced mushrooms – drained
1 medium onion — cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil — if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Directions:
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Makes 4 (1 1/4-cup) servings.

Calories 350
Fat 6 g
Carbohydrates 37 g
Protein 30 g
Sodium 600 mg
Fiber 3 g

Weight Watchers Points value = 7 (WW Points)

While it might not be authentic barbecue, these BBQ beef sandwiches are loaded up with flavor and are slow cooked to tender perfection. With a few tweaks, this tasty barbecue recipe can be used for any Weight Watchers member who wants to indulge a bit, but not blow too many Points. And this is something the whole family can enjoy. Great recipe for parties and potlucks too!

BBQ Beef Sandwich Recipe

Ingredients:

2 1/2 lb. extra lean boneless chuck roast
1/4 cup tomato ketchup
1 tablespoon Dijon-style mustard
2 tablespoons brown sugar
1 garlic clove — crushed
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1/8 teaspoon pepper
10 — 12 French rolls or sandwich buns; try to find low calorie, high fiber rolls

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare barbecue sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon BBQ beef onto warm, open-face rolls or buns. Top with additional warm sauce if desired.

Serves 10-12 Per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrates; 1g Dietary Fiber; 3g; Cholesterol; 373mg Sodium.

Weight Watchers Points Value = 7 per BBQ beef sandwich

This slow cooker recipe for Asian Spiced Beans with Rice, complete with Weight Watcher Points, is one of the best I’ve ever had. It’s thick and hearty, and loaded with fiber and protein, so you feel very full with just one serving. If you really want to amp up your nutrients, you can substitute brown rice for the cooked white rice. I also preferred to use black beans instead of the red beans because I like the taste better.

Asian Spiced Beans Recipe

Ingredients:
1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth
2 Tablespoons cornstarch
1/2 Teaspoon crushed red pepper
2 to 3 Tablespoons reduced sodium soy sauce
4 Cups cooked rice
Sliced green onions or chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

Makes 6 servings, about 1 1/2 cups each.
Per serving: WW Points: 7, Calories: 375, Fat: 3g, Fiber: 10g, Carbs: 56g, Sodium: 285mg, Protein: 30g, Cholesterol: 46mg

This Asian spicy beans and rice recipe has only 7 Weight Watchers points value.

Arroz con pollo is a traditional dish from Spain and Latin America. It translates as “Rice with Chicken” in Spanish. There are many different ways to prepare this tasty meal, but below is my special Weight Watchers chicken recipe version, with lower calories, yet still with all the yumminess! Some people may use saffron in arroz con pollo, but I did not in this recipe. Though, feel free to add it to your version, if you’d like, as it will not affect the Weight Watchers Points Value. This is such an easy meal to make and is a great family Crockpot recipe!

Arroz Con Pollo Recipe

Ingredients:
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Clove Garlic — crushed
1 Tsp. Oregano
1 Cup of chopped bell peppers
2 Tsp. Chili Powder
8 Chicken Thighs without skin
1/2 C Chicken Broth
1 small onion, finely chopped
2 Tbs. Wine
Red 1 10 Oz Peas, Frozen — thawed
2 C Rice, Cooked
2 Tbs. Cilantro — fresh chopped

In a bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas, onion, and bell peppers. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Per Serving; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings.

Weight Watchers Points = 7

Who doesn’t love a good All American pot roast? This classic meal takes me back to being a kid in snowy Pennsylvania, when I would come inside from being out playing in the snow and the fragrance of Mom’s pot roast would send my olfactory sensors into overdrive. So, I’m sharing my recipe (the Weight Watchers version) with you in the hopes that you’ll savor it the same way I have.

This method of cooking an inexpensive cut of meat makes it so tender that this recipe will always be one of my favorite meals. And the best part is that it’s assembled very quickly, in 15 minutes or less, and then requires no more attention until it is done! Woo hoo!

Pot Roast Recipe

3 1/2 pounds sirloin tip roast, trimmed
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes — peeled and quartered
2 Small onions – sliced
1 Stalk celery — cut in 2″ pieces
1 2 oz jar mushrooms – drained or 1/4 cup mushroom gravy
3 tablespoons flour
1/4 cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6.

Weight Watchers Points Value = 7 (WW Points)