If you’ve ever been to Olive Garden’s all-you-can-eat soup, salad and breadsticks lunch special, then you are going to love today’s recipe! I’ve been a fan of their Zuppa Toscana soup for as long as I can remember, but with all the fat and calories, indulging in this delicious dish at Olive Garden could easily cost me almost an entire day’s worth of Smart Points – and that’s before we factor in the breadsticks and salad. Yikes! So, I’ve come up with my own lighter version at home, and it is fantastic. It’s a simple, slow cooker recipe that turns out incredibly tasty, yet with just 6 Smart Points per serving. Admittedly, I was feeling quite lazy and made this with pre-cooked Italian sausage links from Applegate Farms. Ideally, you could use ground Italian chicken sausage for a more authentic flavor. But you will need to brown that sausage first before adding it to the slow cooker. By using the precooked sausage, I saved a step (an an extra pan to wash). Plus, Applegate’s sausages are really tasty! No harm, no foul. This copycat Olive Garden Zuppa Toscana recipe is a real win for any Weight Watcher. Enjoy!
Another super easy recipe I want to share today that not only tastes incredible, but requires such little effort. This Spanish Chicken and Potato Roast Recipe is all done in one pot (yay for easy clean-up!). The ingredients are combined in a large baking dish, and then slow roasted in the oven, delivering one heck of a tasty dinner. The potatoes soak up the juices released by the chicken which makes them heavenly moist and tender. And the simple seasonings are all it takes for a fantastic flavor. This hearty, satisfying Spanish Chicken and Potato Roast Recipe will definitely leave you feeling satisfied! Serve with a light salad or steamed veggies for a complete meal.
These vegetables are a great way to make your vegetables simple, easy and incredibly delicious. They go well with grilled chicken breast, pork roast, steak, or just about anything else that you’d like to pair them with. The lemon juice helps to keep them fresh and bright, and if you’d like a little extra spice in them, use seasoned pepper instead of black pepper. You can use baby red potatoes, russet or yukon gold potatoes. Baby red potatoes add a beautiful red to the dish – and you don’t have to peel them. These flavorful veggies are loved by everyone in the family.
It’s summer time, and what says summer more than a picnic on a beautiful day? One of my favorite picnic foods growing up was my mom’s potato salad. It’s really delicious, and it’s something that is easy and quick to make, but ends up fabulous every time. I live in the Midwest now, and we love our potatoes, so this dish fits in at every picnic and potluck. It’s something that my husband begs me to make. I like to make baked potatoes a couple of days before, and then just peel and slice the extra for this potato salad instead of boiling the potatoes to start with. It makes it even quicker – and you don’t have to try to work with hot potatoes! We had it the other night with BBQ pulled pork, coleslaw and fresh fruit. It’s delicious and sure to please the whole family.
Comfort food does not have to be high in calories and fat. This is an alternative to french fries. Instead of heavy oils and grease, oven baked fries are much better. As a bonus, they are healthier too.
This easy side dish of oven baked french fries is a perfect healthy alternative. I serve these with malt vinegar when I make fish and chips, or grilled burgers (both beef and turkey). I have made these with veggie burgers too. My friend’s children love these and prefer them to fast food french fries.
- 2 large Russet baking potatoes cut into strips and/or wedges
- 4 teaspoons light extra light olive oil (Filippo Berio Extra Light Olive Oil is used for this recipe)
- ½ teaspoon fresh ground pepper
- ½ teaspoon sea salt
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
- Malt vinegar or ketchup (optional)
- Preheat oven to 425°F.
- Spray cookie sheet with cooking spray
- Peel potatoes into ½ inch strips
- In a small bowl add potatoes, olive oil, seasoning and toss.
- Place the potatoes on the cookie sheet and bake 15 minutes.
- Flip potatoes over and bake 10 more minutes or until desired tenderness or crispiness.
- After potatoes are done dab with a paper towel to absorb any excess oil.
- Flavor with malt vinegar or ketchup and serve hot.
Preparation time: 5 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (General)
Entire recipe makes: 4 servings
Serving size is about: 1/2 of a potato
Each serving = 3 Points +
PER SERVING: 102 calories; 5g fat; 13 g carbohydrates; 2g protein; 1g fiber
This Weight Watchers Crock Pot Recipe for Crock Pot Cheesy Chicken and Potatoes always hits the spot when I’m craving something hot, cheesy and filling. The chicken breasts and potatoes are seasoned and slow cooked all day, then a delicious cheese sauce is made in just 5 minutes, using the remaining cooking juices and a few other ingredients. Feel free to throw in a few extra vegetables if you’d like — onions, mushrooms, and green peppers are a few I like to add in often. And at just 7 Points + for each satisfying serving, my Crock Pot Cheesy Chicken and Potatoes Recipe will soon become a family favorite of yours too. Serve with a light salad for a complete meal. Enjoy!
A simple and light side dish recipe that packs quite a punch are these delicious Greek Roasted Lemon Potatoes. The amazing bright lemon flavor is accentuated with garlic and oregano to give it a hint of Greek flair. This takes just minutes to prepare and goes well with just about anything, so it’s become a staple around here! This Weight Watchers potato recipe was a huge hit with the whole family, and each serving is just 4 Points +. If you don’t mind an extra Point, try adding a tbsp of reduced fat feta cheese crumbles to each serving – it’s incredibly good. This makes for a perfect, hearty side dish that still feels light and flavorful. Enjoy!
It’s amazing how spices can really make an impact on a meal. Take this Roasted Middle Eastern Chicken with Potatoes Recipe, for example. It’s really just a simple dish of chicken and potatoes, but the blend of Middle Eastern spice combination, turns this basic recipe into something absolutely mouthwatering. To keep this dish light, I calculated the nutritional stats based on only using chicken breasts. But if you want to spend an extra Point or two, use a variety of chicken cuts – thighs, drumsticks…whatever you’d like. The potatoes pick up all the flavors of the spices and the juice from the chicken, so they are heavenly. And the tomatoes help add a touch of acidity to bring everything together. This is a SUPER easy Weight Watchers Chicken recipe with minimum prep, and my family absolutely loves it. Enjoy!
Oh, how I adore salt and vinegar potato chips. I have loved these since I was a kid, and I now consider myself a connoisseur of salt & vinegar chips. But being on the Weight Watchers program, I sadly have tried to avoid them, as most of the healthier versions aren’t flavorful enough and the tasty versions are too high in Points Plus and/or loaded with a bunch of awful artificial ingredients. But then, I discovered Kettle Brand Bakes Extra Crunchy Sea Salt & Vinegar Potato Chips, and I was in heaven. Seriously…they are perfection, and I am over the moon in love. And while my favorite way to enjoy them is straight out of the bag on a direct route into my belly, I’ve recently been incorporating them into some Weight Watchers Recipes too! One of the best is this Salt and Vinegar Chip Crusted Fish Recipe. The mild, flaky cod is covered in a crispy coating of these bold and tangy salt and vinegar chips, and the result is total perfection.
French fries are AMAZING. We all love them. And if you love them as much as I do, then that’s probably one of the factors that ended up leading you to this blog of Weight Watchers Recipes – because you ate too many of them! But fear not, fellow french fry lovers…today’s Baked Fries with Garlic Cheese Sauce Recipe will have you drooling with excitement at the mere thought of a hearty serving of fries smothered in a creamy cheese sauce. That’s right, these fries are incredibly delicious, and still a Weight Watchers friendly dish at just 5 Points + per serving. The fries are baked, not fried, but tossing then in egg whites first helps get that crunch on the outside, which is key. And the creamy garlic cheese sauce is excellent! This low calorie comfort recipe had me feeling like I was eating my favorite cheese fries at a local amusement park. They were THAT good. Feel free to spice up your fries with some old bay seasoning or chipotle chili powder for some added flavor. But this Baked Fries with Garlic Cheese Sauce Recipe is an absolute must make. Enjoy!
As school starts up, and we say goodbye to these last few days of summer, my mind has already kicked in gear for fall foods. And this Chicken and Quinoa Meatball Stew Recipe is the perfect way to kick off the season. The meatballs in this dish are made with ground chicken and cooked quinoa (I used red quinoa because that’s what I had on hand, but regular quinoa works just fine), then seasoned with dry onion soup mix. The quinoa helps add volume and lots of extra nutrients to the meatballs, and is a great alternative to traditional breadcrumbs. The stew itself is simple, yet flavorful, and the potatoes make it feel so hearty and filling. It’s a low calorie stew recipe that’s big and tasty enough to satisfy, yet is light enough to not feel like cement in your stomach. And each nicely sized serving is just 6 Points +. My Chicken and Quinoa Meatball Stew was a total hit, and now I am in love with the idea of quinoa in meatballs!
This lighter take on a traditional Au Gratin Recipe combines the delicious flavors of feta and spinach, layered between soft and buttery Yukon gold potatoes. It makes a wonderful idea for a Weight Watchers breakfast casserole, or serve it as a side dish with dinner. I strongly recommend using a mandoline slicer to slice your potatoes to the right thickness. It helps you get a nice, even doneness to the dish, and the uniformly sliced potatoes all look so pretty! It’s difficult to hand slice potatoes so thinly, and the thinner the potatoes, the bigger the serving size appears. Also, using the mandoline cuts down prep time dramatically. I used Yukon potatoes with this au gratin, but you can use any kind you like. I also left the skins on, because I like getting the added nutrients from the skin. Once you get those potatoes sliced, this Spinach, Feta and Potato Au Gratin is such an easy dish to prepare, and can be enjoyed by the whole family — no one will have any idea it’s a Weight Watchers Recipe!