At Weight Watchers, we believe that change is good-and Weight Watchers New Complete Cookbook, featuring our new PointsPlus program, is very good for anyone who loves to eat and wants to embrace a healthier lifestyle.
Here's a peek at what's inside:
- More than 500 appealing recipes filled with nutritious and wholesome lean meats, whole grains, fruits, and vegetables so you'll stay fuller, longer
- Over 60 beautiful color photographs including helpful how-to's
- Smart ways to swap out ingredients and still create lighter meals with lots of flavor
- Must-know kitchen basics, including stocking a healthy pantry, kitchen tools, important food safety advice, and measuring pointers
- Over 100 Healthy Extra tips boasting ideas for side dishes and satisfying add-ons
- Kitchen tricks and techniques that will make you a culinary pro in no time
- Complete nutritional analysis for each recipe, including sodium and fat counts and a PointsPlus value for each recipe
Sample Recipes
Nachos Grandes (pictured)Serves 12
1 teaspoon canola oil
1/4 pound ground skinless turkey breast
1 cup canned red kidney beans, rinsed and drained
1 small onion, finely chopped
1 (14-ounce) can diced green tomatoes with green chiles, drained
2 teaspoons Mexican or taco seasoning
6 ounces reduced-fat restaurant-style tortilla chips
3/4 cup shredded reduced-fat Cheddar cheese
12 pitted black olives, sliced
1/4 cup sliced pickled jalapeño peppers, drained
1/2 cup fat-free sour cream
1 Preheat oven to 425ºF. Spray baking sheet with nonstick spray.
2 Heat oil in large nonstick skillet over medium-high heat. Add turkey, red kidney beans, and onion; cook,
breaking turkey apart with wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes and
Mexican seasoning; cook until slightly thickened, about 5 minutes. Keep warm.
3 Place tortilla chips on prepared baking sheet in single layer. Top evenly with turkey mixture; sprinkle evenly
with Cheddar, olives, and jalapeños. Bake until cheese is melted, about 5 minutes. Pile nachos on serving
platter. Serve with sour cream.
PER SERVING (1/12 OF NACHOS): 106 grams, 132 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 471 mg Sod, 19 g Total Carb, 2 g Total Sugar, 2 g Fib, 7 g Prot, 105 mg Calc. PointsPlus value: 3
Caramelized Onion, Fig, and Stilton Pizza (pictured)
Serves 6
2 teaspoons olive oil
3 Vidalia or other sweet onions, thinly sliced
6 dried figs, stemmed and sliced
1 (10-ounce) prebaked thin whole wheat pizza crust
3 ounces Stilton cheese, crumbled
1 Place rack on lowest rung of oven. Preheat oven to 450°F. Spray nonstick pizza pan or baking sheet with
nonstick spray or line with parchment paper.
2 Heat oil in large nonstick skillet over medium heat. Add onions and cook, stirring, until softened, about 5
minutes. Reduce heat to low; add figs and cook, stirring occasionally, until onions are golden brown and
figs are softened, about 12 minutes longer.
3 Place pizza crust on prepared pizza pan. Spoon onion mixture evenly over crust; sprinkle with Stilton. Bake
until topping is heated through and cheese is softened, about 15 minutes.
PER SERVING (1/6 OF PIZZA): 140 grams, 258 Cal, 8 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 434 mg Sod, 40 g Total Carb, 16 g Total Sugar, 8 g Fib, 9 g Prot, 163 mg Calc. PointsPlus value: 7
FYI
Stilton is considered one of the world’s greatest cheeses. There are only six dairies licensed to produce this special
cheese, and it can only be made in the English counties of Derbyshire, Leicestershire, and Nottingham. Stilton takes
its name from the village where it was first made.