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  Weight Watchers Recipes

Lose Weight with Weight Watchers Recipes

Weight Watchers latest diet creation is called "Flex Points" and is based on its successful "Winning Points Plan." Every item of food from pizza to ice cream to carrots to bread has a points value based on its nutritional content. You may eat as you like as long as you stay within your allotment of points. Each week you have 35 reserve points (flex points) to use for unplanned activities or cravings. This new program is basically the same as the old, but uses the points in a slightly different manner. You are assisted by a points "calculator" and recipes provided by Weight Watchers.

Chicken Wraps with Spiced Yogurt

POINTS Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy

1 1/2 cup Stonyfield Farm All Natural Fat Free Yogurt Plain
2 Tbsp fresh lemon juice
3/4 tsp garlic salt
3/4 tsp curry powder
1/4 tsp chili powder, smoky or chipotle varieties preferred
1 pound uncooked boneless, skinless chicken breast(s), cut into 1 1/2-inch chunks
4 medium fat-free flour tortilla(s)
1 cup arugula
3/4 cup roasted red peppers

In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours. Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, about 10 minutes per side.Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up.

Rice-Stuffed Grape Leaves

POINTS Value: 1
Servings: 16
Preparation Time: 20 min
Cooking Time: 90 min
Level of Difficulty: Moderate

1 cup uncooked brown rice, (not instant)
1 cup onion(s), yellow, chopped
1/4 cup dill, fresh, chopped
1/4 cup mint leaves, fresh, chopped
4 cup fat-free chicken broth, reduced-sodium, or vegetable broth
1/4 cup fresh lemon juice
4 1/2 oz grape leaves, about 32 leaves (rinsed if canned)

Combine rice, onion, dill and mint in a large nonstick skillet and set pan over medium heat. Sauté until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add 2 cups of broth, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat. Place grape leaves, shiny side down, on a flat surface. Top each leaf with 1 heaping teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large stockpot, leaving no gaps (this prevents leaves from opening while cooking).Pour remaining broth over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. Yields 2 stuffed leaves per serving. (Note: Stuffed grape leaves may also be served chilled.)

Mango and Green Tea Sorbet Recipe

2/3 cup water
1/3 cup loose green tea leaves
1/2 cup sugar
3 ripe mangoes
3 tablespoons fresh lemon juice
Servings: 6 to 8

Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes. Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.) Return tea to clean saucepan, add sugar and bring to a boil. Boil until sugar dissolves, about 1 minute. Remove from heat and cool about 30 minutes.

Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice. Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.

Transfer mango mixture to a food processor. Pulse until smooth, 30 to 40 seconds. Serve at once or store in the freezer for up to 2 months. Soften 10 minutes before serving.

Spicy Shrimp and Lobster Linguine Recipe


1 tablespoon olive oil
3 onions, chopped
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon coarse-ground black pepper
1 lobster tail (about 1/2 pound)
1 pound large shrimp, peeled and deveined
3/4 pound dried linguine
1/4 cup chopped fresh parsley
Servings : 6

Heat oil in very large nonstick skillet over medium-high heat, then add onions and garlic. Saute 10 minutes until golden. Add tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened.

Meanwhile, remove meat from lobster tail and cut it into 1/2-inch pieces. (To pry meat out, cut away soft undercover with scissors and ease away meat from shell with your fingers.) Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.

Meanwhile, cook linguine according to package directions; drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.

Zucchini Lemon Muffins


2-1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tsp double-acting baking powder
1 tsp baking soda
1-1/2 cups shredded zucchini
3/4 cup egg substitute
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp grated lemon peel
Servings: 12

Preheat oven to 350F. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.

Apple Scallops

POINTS Value: 1
Servings: 4

1 pound apples -- peeled and sliced thin
1/4 cup water
5 packages Equal sweetener
3/4 teaspoon brandy extract
3/4 teaspoon cinnamon

Prepare a casserole with low fat vegetable spray. Mix all ingredients, pour into casserole and bake 30 minutes at 350ºF or until tender.

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