Weight Watchers Freestyle Recipes
Hey all! It's a new year and that means it is time to get back into healthy eating. Good bye Christmas cookies and eggnong, hello diet food. Diet food doesn't have to be terrible though, especially on weight watchers freestyle! Even if you're not doing WW, these recipes are healthy, easy and delicious.
This year I signed up to loose the rest of the baby weight (and a few extra pounds if possible). I also was gifted an Instant Pot (LIFE CHANGING) and have been able to incorporate that into our weekly recipes.
These are some of my favorite 0 point (and low point) recipes that I have actually tried.
Taco Seasoning - 0 point:
1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder 1/4 tsp. Onion Powder 1/4 tsp. Crushed Red Pepper Flakes 1/2 tsp. Paprika 1 tsp. Salt
Chili Ingredients:
1 Yellow onion, chopped 1 15.5oz can seasoned black beans, drained 1 15.5oz can light kidney beans, drained 1 8oz can tomato sauce 10oz bag frozen corn 2 10oz cans diced tomatoes with green chilis 1 packet taco seasoning 1 tsp cumin 1 tsp chili powder 2 boneless, skinless chicken breast ½ cup water
Place all ingredients in your Instant Pot. Make sure seal is in lid properly, apply lid, set vent to sealing. Set instant pot to soup (or you can use manual) with high pressure for 8 minutes. Allow to natural pressure release by not touching the vent for 10 minutes. Shred chicken breast with two forks and place back in pot.
You can also make this in a slow cooker, throw all the ingredients in and cook on low or 6-8 hours. Shred Chicken before serving.
Recipe from: https://slapdashmom.com/instant-pot-chicken-taco-soup/
Ingredients
15 oz. canned cannellini beans drained, rinsed 15 oz. canned great northern beans drained, rinsed 15 oz. canned chickpeas drained, rinsed 1 cup yellow onions diced 1 jalapeno diced 1 Tbsp. garlic minced 4 tsp. chili powder 1 Tbsp. ground coriander (sub parsley if you don't have) 1 Tbsp. cumin 1 tsp. oregano 1 tsp. sea salt 4 cups low fat/low sodium chicken broth 2 lbs. boneless skinless chicken breasts
First add all 3 types of beans to pot. Add onions, jalapeños, and garlic. Next add the chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Stir.
Add chicken breasts, making sure they are submerged in the liquid.
Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.
Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
Serve with your favorite toppings like Greek Yogurt or low fat cheese.
You can also make this in a slow cooker, throw all the ingredients in and cook on low or 6-8 hours. Shred Chicken before serving.
Recipe from: https://thefoodieeats.com/instant-pot-white-chicken-chili/​
Classic Chicken Breast - Instant Pot
Diced:
For firm, chicken salad-ready breasts, you’ll want to go for a 10-minute cook time but use a quick-release of pressure to keep the breasts juicy and not overcooked.
Shredded:
For chicken that can be shredded with a fork, keep the pressure on a little longer by using natural release for five minutes after a 15-minute cook time.
Recipe from: https://www.thekitchn.com/how-to-cook-chicken-breast-in-the-instant-pot-256180
Moroccan Carrots and Shrimp - 1 point
I made this recipe last night for dinner and served it with some couscous (6pts) but you could eat it over spaghetti squash, noodles, rice or zoodles. The only thing that makes this recipe a point is the use of olive oil, I only used 2 tsp for the whole dish so really you're not even consuming a points worth.
Ingredients:
1 bag shrimp - thawed, deveined and tails removed.
3 large carrots - uncooked
2 tsp extra virgin olive oil - (2 points)
2 tbsp lemon juice - fresh, divided
2 clove minced garlic - divided
1/2 cup parsley - for topping
CARROT SEASONING:
1/2 tsp cumin
1/2 tsp sweet paprika
1 pinch cinnamon
1 pinch cayenne pepper
SHRIMP SEASONING:
1/2 tsp cumin
1/2 tsp sweet paprika
1 pinch cinnamon
1 pinch cayenne pepper
1/4 tsp salt
1/8 tsp pepper
Bring an inch of water to a boil in pot (large enough for steaming) and place a steamer basket or metal strainer into the pot, steam carrots for 10 minutes, until soft but not falling apart. Slice carrots, set aside.
In a small, dry, sauce pan add the first set of spices (for the carrots) only, stir until you smell the aroma of spice, about 1 minute.
On low heat add the olive oil and garlic to the small sauce pan, sauté for one minute. Add 1 tbsp of the lemon juice and stir until mixture thickens. Add the sliced, steamed carrots to the small pan and cover.
In a large sauté pan add shrimp and sauté in the last tbsp of lemon juice, add the last clove of minced garlic to the shrimp and top with the separate measurements of shrimp seasoning, cook until pink, about 2 minutes a side. Be carful not to burn the garlic.
Add the carrot mixture to the shrimp mixture and top with parsley. You can eat this as is or you can eat it with rice, couscous, zoodles, etc.
