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Learn about some wonderful 6 Weight Watchers Recipes that are tasty and easy to make. Each of these 6 Point Weight Watcher Recipe Recipes are a wonderful choice to keep you within your daily Points range and well on your way to reaching your weight loss goals!

Couscous Pilaf – 6 Smart Points

I love rice pilaf with seasonings and vegetables, but sometimes it’s nice to have a change. A quick and easy change for pilaf is to use couscous instead of rice. Couscous isn’t gluten free like rice, but it’s really easy to make and has a delicious flavor. It’s originally from North Africa. Couscous is made from durum wheat, and is really easy to make. Once your broth or water is boiling, it just takes 5 minutes to cook the couscous. This particular type of couscous is kind of like grains of sand, it’s tiny and has a mild, nutty flavor. If you want your dish to look a little different, use Israeli couscous. While Israeli couscous has a much larger size, it is similar in flavor and works just as well. This couscous pilaf is a great side dish. It’s so easy to make. It’s a perfect side dish to…

Classic French Macarons – 6 Smart Points

I don’t typically have desserts around since I just want to eat them, but sometimes, it’s nice to have some desserts. I had some coconut macaroons recently, and they were delicious, but I wanted something a little lighter, so I went with these macarons. These are classic French meringue based cookies that are just delightful little things. They are light and just a little sweet, but not overpowering. You can serve them with frosting in the middle, which is traditionally how they’re served. Or, you can serve them with some frozen yogurt, pudding or some lemon curd instead. These cookies are naturally gluten free, and are really quite easy to make. I dyed my several colors (just separate the batter to do that), so I had a little more variety without making tons of cookies. Be careful not to over handle the batter though, or they might end up falling.…

Arugula Chicken Salad – 6 Smart Points

I’m always looking for new and delicious dressing recipes. I love to have salads, and one of the ways I like to keep my salads fresh and interesting is by changing up my dressings. I typically make my own dressing, since I can alter it however I want, and make enough for just a couple of salads. I wanted to try a tangy mustard dressing, and this one fits the bill. I like the tangy Dijon mustard and cider vinegar that is rounded out with the delicious shallots. I tried it with arugula, chicken breast and strawberries. It’s a delicious combination that is light and refreshing. The strawberries add enough sweet to complement the dressing perfectly, the arugula is light and fresh and the chicken adds the savory protein to help get you through to the next meal. It’s a simple and delicious salad that’s great for a quick lunch…

Salmon with Tarragon Cream – 6 Smart Points

Salmon is one of my favorite types of fish. I typically make it one of two ways – lots of lemon, dill and onions or with a citrus salsa. I thought I’d mix it up a bit and try salmon with this tarragon cream. It was really easy to make, and it’s a wonderful change from traditional tartar sauce. Tarragon isn’t an herb that I use frequently, but it’s common in French cuisine. It has a similar flavor to anise, a strong flavor that is dark and rich. You definitely don’t want to overdo it. If you’re cooking the tarragon, be sure to add it right at the end so it doesn’t get bitter. I really like this flavor combination. The tarragon gives the cream a rich flavor, and it goes so well with salmon, which can be a little strong. I also really like that this is so easy…

Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana Recipe – 6 Smart Points

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!

Spinach & Pear Salad – 6 Points +

Even though I love salads, I really love salads for two reasons – they’re pretty and I can pack in the goodies. I’m not someone who just serves a bag of mixed lettuce and calls it a salad. My salads have lettuce, cucumbers, mushrooms, bell peppers, tomatoes, craisins, cheese and nuts in them. They’re beautiful and packed with flavor. Next to mixed baby lettuce, spinach is about my favorite green to use. Not only is it a great way to add nutrients to a smoothie, but it’s a wonderful base for a salad. Since we’ve got lots of fresh pears right now, I thought I’d add some pear to this spinach salad. I’ll be honest, goat cheese sounds great, but it can be a bit strong. If you get a more mild goat cheese, it’s much better, or you can just use feta cheese. When it comes to salad, feta…

Quinoa Pilaf – 6 Points +

This time of year, there are fresh cranberries readily available. This means that I get to start putting cranberries into 9/10ths of my recipes! This quinoa pilaf was the first one I wanted to try. I really like quinoa. It’s gluten free, it’s easy, delicious and a nutritious option. I like to cook up a batch of it in my rice cooker and then store it in the fridge to have it for quick lunches the rest of the week. It’s fabulous with an orange mint dressing and some diced chicken. Just toss, heat and eat. This quinoa pilaf is easy to put together, but it’s much better made with fresh quinoa. When you’re cooking the quinoa, add the fresh cranberries so they have time to cook up and burst into the quinoa. It makes the flavor so much better. If you need to use dried cranberries, you can, but make…

Frittata – 6 Points +

When we left from my in-laws after Thanksgiving, my sister-in-law gave us some farm fresh eggs. Since we’ve had some company this week, I’ve been up making delicious egg-filled breakfasts every day. The first morning was omelets filled with veggies and ham, and next up was a delicious frittata. I love quiche, but there are three things that always get to me – the pie crust, the baking time and the high fat. I’m not terribly good at making gluten free pie crusts, and pie crusts are so high in fat that I really don’t like to use them. Not to mention that it takes forever to bake the quiche! The last one I made took more than an hour. The answer is the frittata. It’s just baked scrambled eggs filled with any vegetables and meat you’d like to add. It’s quick to cook and even quicker to put together.…

Pumpkin French Toast – 6 Points +

Since you’re probably turkey-ed out by now, let’s go for some pumpkin this weekend. It’s fall, so there’s plenty of pumpkins available, and this pumpkin French toast is delicious. Make it with French bread or sour dough bread and let the bread sit for a minute or so in the egg mixture. That way it soaks up more of the pumpkin flavor. I like to serve my French toast with yogurt on top, since it’s a better alternative than sugary syrup. This French toast is one that you could easily do as a baked French toast. Just chop the pieces of bread into cubes and put them into a baking dish. Then pour the egg and pumpkin mixture over the top and bake it for about 45 minutes. Whether you fry it on a griddle or bake it in the oven, this fall inspired French toast is perfect for a…

Turkey Shepherd’s Pie – 6 Points +

Leftovers! Now that Thanksgiving is over, it’s time for some leftovers. I love turkey and cranberry sandwiches, since it’s not something I eat often. However, if you’re looking for something a little more original than a slice of turkey breast with some cranberries on top, then look no further. Shepherd’s pie is a delicious dish that can be made with just about any meat you happen to have available. Frequently, it’s made with lamb or mutton, but it’s also often made with ground beef. However, since you’ve got all those turkey leftovers, make this shepherd’s pie with some of the leftovers. You just have to chop up or shred some of the leftover turkey and you’re ready to go. You’ve probably got some leftover mashed potatoes to go on top, or use some of those delicious mashed cauliflower “potatoes” for a low carb option.

Salisbury Steak – 6 Points +

Sometimes it’s really nice to just pull out an old favorite. You know it’s going to be delicious every time and you know that it’s simple and everyone likes it. For my family, one of those recipes is Salisbury steak. You can use the minute steak for it, or tenderized round steak, but I usually just use hamburger. It’s easy and I’ve always got it on hand. Make up your patties and fry them in a skillet, then make up a beef gravy with onions (and mushrooms if you’re so inclined) to top the patties. Serve with a side of mashed potatoes, corn and green beans and you’ve got a simple, delicious and well-loved meal ready to go in no time.

Cashew Chicken – 6 Points +

I was craving some Oriental inspired food the other day, and this cashew chicken fit the bill perfectly. The chicken breast is coated with just a dusting of cornstarch (you can also use arrowroot starch or tapioca starch if you can’t have cornstarch). This gives it a crisp coating and helps to thicken the sauce. Since the chicken is cut into small pieces, it’s easy and fast to cook in a skillet. In order to keep the amount of oil down, I just added a little water (a couple of tablespoons) and a lid to the chicken to keep it from sticking. I also stirred it frequently. If you like your sauce to be a little spicier, add some more red pepper flakes, or omit them if you like it mild. You’ll fall in love with this tasty and easy cashew chicken. Serve it with some marinated cucumbers and a…

Eggplant Parmesan – 6 Points +

Some of my friends are incredible cooks. In fact, there is one couple in particular who are really good cooks and make the best eggplant parmesan. I’ve tried it a couple of times, but I decided that it was better if I just had it when we were at their house. My first attempt was really awful. I’m someone who really has an issue with texture, so I’m very picky about my eggplant parmesan. But, I decided to give it one more shot, and I’m glad I did – this is delicious. I’ve found that the trick is to peel the eggplant and fry it after coating it with the breadcrumbs. The other major issue I ran into was the seeds. If the eggplant is too ripe, then the seeds are big and the flavor isn’t good. The skin should be tender and glossy, and the eggplant shouldn’t be too…

Overnight Raspberry Oatmeal – 6 Points +

I love to have fruit in my oatmeal. It’s a much better way to sweeten oatmeal without actually adding sugar. I ran across this overnight oatmeal recipe recently and just had to try it. You don’t even have to cook it, there’s no crockpot involved or anything. Just mix it up and stick it in the fridge. I doubled the recipe, but if you make just one portion, all you have to do is just stick the ingredients into the pint jar and shake it up. The next morning, add the fruit and eat! You can add the raspberries (or any type of fruit you’d like) the night before, or the morning you eat it. Since I added bananas, I added all my fruit right before I ate it so the bananas wouldn’t be gross. I’m in love with this recipe, it’s so easy and delicious! It’s one that’s perfect…

Halibut En Papillote – 6 Points +

Parchment paper is not just a great way to keep cookies from sticking to your baking sheet. You can also use it to make a packet to steam fish and vegetables. Halibut is a very mild white fish, which makes it perfect to season with this savory garlic herb butter. The fish is steamed on a bed of fresh cut vegetables, so it can all be left in the paper and served. Add a side of baguette or lightly buttered whole grain pasta and you have a whole meal that is simple and easy to prepare. Even though it’s simple, it looks elegant and beautiful with the bright colors and white fish served in the paper packet. Since it’s all in individual packets, it’s easy to portion out for calories and points plus. If you want to add a little more flair, crinkle cut your vegetables instead of just slicing…

Chocolate Raspberry Torte – 6 Points +

Bittersweet chocolate is perfect for this raspberry torte. Since it’s not overly sweet, it’s not too rich or overpowering. It’s also a mild chocolate, so it’s not too much for those who aren’t big chocolate fans. The cake is light and delicious and is paired with sweet and succulent fresh raspberries with raspberry jam. Even though there is a little all purpose flour, it’s easy to make this gluten free by just substituting the all purpose flour for an all purpose gluten free flour. There isn’t a lot of flour in this cake, and there isn’t any baking powder, but the beaten eggs work as a perfect leavening agent. The resulting cake is light and tender. You can also make this cake in one cake pan, if you don’t have two (or if you don’t want to wash two pans). Just slice the finished cake in half and then add…

Cheesy Zucchini Quiche – 6 Points +

Garden zucchini are finally starting to wind down, so there won’t be too many more zucchini recipes until next summer. This zucchini quiche is wonderful and elegant. It’s a great recipe to make in little tart pans or individual servings as an appetizer, or as a quick and easy breakfast. If you’re going to make this quiche mini though, don’t forget to quarter the zucchini before slicing them, or they’ll overpower the size of the portion. One of the wonderful things about quiches is that they are so simple to make, but they are delicious every time. You can just mix all the ingredients together and it’s ready to go. Quiches also freeze well, so it’s a wonderful meal to make in smaller portions (or just freeze individual slices) for easy weekday breakfasts. Typically in recipes like this, I use the traditional green zucchini, but you can also use yellow…

Parmesan Tilapia – 6 Points +

I recently had a really delicious broiled tilapia. I’m pretty picky about my seafood, I don’t like it to be too fishy, so I like the more mild fish, like tilapia. The problem that I run into is that the milder fish is kind of bland. So, how do you spice it up without completely destroying the fish itself? I’ve had it served with a red sauce before, and it wasn’t the finest I’ve ever had. Tilapia is so mild that serving it with a tomato based sauce just completely overwhelms the fish itself. This tilapia is lightly broiled, which makes it quick and easy. It’s topped with a parmesan herb mixture once it’s mostly cooked and then broiled until the topping is brown. It’s quick and easy, the fish doesn’t get over done. It stays moist and has a light flavor that is well seasoned without being overwhelming. It’s…

Chicken Empanadas – 6 Points +

These delicious little empanadas are perfect for appetizers, snacks or even lunches. They’re so easy to make with leftover chicken (or pork or turkey). Everything gets tossed into the bowl and mixed up, then put in refrigerated pie crust – how easy is that? I like to make them up when I have the leftover chicken on hand and then I can freeze them if I want and use them later. I’ll also make up mini empanadas (making about 30 from one recipe instead of 12) and use them for appetizers – they’re always a hit. If you’d like to do a vegetarian option, use black beans and corn in place of the chicken. They’ll be just as good, but without the meat. No matter how you make them – everyone in the family will love them!

Salmon with Agave & Mango Salsa – 6 Points +

I’m not a huge fan of seafood, but I do like salmon. In fact, it’s about the only seafood that I do like. I’ve got several ways that I like to cook salmon, but this is one of my favorite. I like to season my salmon by brushing on a little agave nectar and then sprinkling on salt and pepper. Then, it’s ready to be cooked however I want. Quite often, I’ll have my husband grill it, because who doesn’t love to have grilled salmon (especially when someone else makes it)? The mango salsa is really delicious. The jalapeno is just enough to add a little spice to the salsa without being overpowering, and the lime juice keeps all the fruit looking beautiful. This salsa is better the second day, since the flavors have time to meld. So, if you’ve got the time, make it a day ahead of time.…

Cranberry Meatballs – 6 Points +

These meatballs are definitely a family favorite. It might seem a little strange with the combination of cranberry and sauerkraut, but trust me, it’s a perfect combination once you get it cooked together. If you don’t care for sauerkraut, you can make this with just plain cabbage instead. I like to mix turkey and ground beef so my meatballs still have enough fat to stay together but they’re a little less greasy that way. I also have made the meatballs and sauce separately. I like to bake my meatballs on a rack so they’re able to drip the fat down into the pan and don’t sit in it. I then just add the sauce and reheat the meatballs before serving. The sweet cranberries with the savory meat is a wonderful combination. I added a wild rice pilaf with vegetables and a simple tossed salad with mine. Delicious!

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