ooooo Cassie I might just do the WW diet!! Im so excited but its going to be A LOT of hard work! " I know I can, I know I can, I know I can"

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Tammy my friend and I are doing it together. We have all the books, but are not attending meetings. She has a 5 month old, so she has baby weight still to lose, but we are within like 5 lbs of each other right now. So everyday we tell each other what we have or plan to eat and how many points. On Thursday mornings we don't just report +/- we actually say I weigh 197!!! I think it helps. She is lucky and has a gym at her work. We are right by the levee at my work so starting tomorrow a coworker and I are going to walk on the levee. I'm just not getting it done at home.

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Can somone post the points per weight?

Thanks Cassie !! Im........... omg 234 and I need to lose close to 100 lbs! On that note, Im taking my girl out right now to play so mommy can get some excersise

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Tammy - you get 28 points a day. I am on the flex plan....that is where you have so many per day and 35 extra ones you can use throughout the week or in one day...Good luck! I get 24 pts/day.

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Thanks Cassie!! Ok Im all packed up for the park. Im taking her to the one that is about 25 min away rather than the 2 min away park. This one is HUGE too and lots of open ground I can run... after her LOL.

TTYL

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Tammy that is GREAT exercise and have fun!!!

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Cassie-You can do it!! I have made that enchilada recipe a few times now and it is yummy! I've also made the taco soup, miracle chicken and chili recipes which are also yummy.

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I LOVE the enchiladas!

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I made this the other day and froze some. I left out the sour cream b/c I don't like it. I figure out the points by looking up the chicken, potatoes, salsa, and cheese and it's a/b 5 pts/serving. I don't think my DH would like it b/c it's too bland, but I'm sure I could use some peppers or hotter salsa to make this have more flavor - or maybe marinate the chicken in salsa for a while.
RecipeDetail

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NO COOK RECIPES

Roast Beef Roll-Ups (Flex)

Makes 2 servings
POINTS® value | 5 per serving


If you have a pepper grinder, use it. Bigger chunks of pepper add bite to these sandwiches.
Ingredients

• 2 Tbsp light cream cheese
• 2 7-inch whole wheat tortillas
• 6 oz deli-style roast beef
• Freshly ground pepper to taste
• 1 cup chopped Romaine lettuce
• 2 Tbsp mustard, horseradish-variety

Instructions

• Spread 1 tablespoon mustard down the center of each tortilla and top each with 3 ounces of roast beef. Grind some fresh pepper over top. Place 1/2 cup of lettuce on each tortilla, drizzle each with 1 tablespoon of dressing and then roll tortillas up. Yields 1 roll-up per serving.
  
  Eat with: Macho Gazpacho

Shrimp Salad (Core and Flex)

Makes 4 servings
POINTS® value | 8 per serving

If you like it hot, leave out the seafood seasoning and use a teaspoon of red pepper flakes instead. Or if you like it hot and spicy, use both; spices add flavor without adding POINTS values.
Ingredients

• 32 medium fresh boiled or steamed shrimp (defrosted frozen shrimp also work fine)
• 1 cup canned corn, rinsed and drained, or frozen corn kernels, thawed
• 2 cups garbanzo beans, rinsed and drained
• 4 small plum tomatoes, chopped
• 1 medium avocado, pitted and cubed
• 2 heaping tsp seafood seasoning, such as Old Bay
• 1 medium head Romaine lettuce, chopped
• 1/2 cup fat-free ranch dressing

Instructions

• Combine shrimp, corn, beans, tomatoes, avocado and seafood seasoning in a large bowl; toss well to mix. Add lettuce to bowl. Toss to mix. Add dressing, and toss to mix again. Divide among 4 plates. Yields about 3 cups per serving.
  
  Eat with: Toasted French bread (1 POINTS value per 3/4 oz slice) (Flex only)

Greek-style Pita Sandwiches (Flex)

Makes 2 servings
POINTS® value | 5 per serving

Ingredients

• 1 large whole wheat pita
• 2 Tbsp hummus, plain, lemon or red pepper flavor
• 2 Tbsp plain low-fat yogurt, Greek-style recommended
• 6 oz deli-sliced turkey
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomato
• 1/4 cup reduced-fat crumbled feta cheese

Instructions

• Cut pita in half. Spread 1 tablespoon each of hummus and yogurt inside each pita half. Fill each half with 3 ounces of turkey, 1/4 cup each of cucumber and tomato, and 2 tablespoons of feta. Yields 1/2 stuffed pita per serving.
  
  Eat with: 1 ounce (about 11) baked potato chips (2 POINTS values per serving)

Chunky Chicken Salad (Flex)

Makes 4 servings
POINTS® value | 6 per serving
This chicken salad will keep well in the fridge for two days. Use any extra salad over a plate of lettuce or make an open-faced chicken-salad melt sandwich with one slice of light whole wheat toast and a 3/4-ounce slice of reduced-fat Swiss cheese (will add 2 POINTS values).
Ingredients

• 1/4 cup reduced-calorie mayonnaise
• 1/4 cup fat-free mayonnaise
• 2 heaping Tbsp grainy mustard
• 1 medium clove garlic, crushed
• 2 1/2 cups cooked diced chicken breast
• 1 1/2 cups red seedless grapes, sliced in half
• 3 Tbsp chopped pecans
• 2 medium scallions, sliced

Instructions

• Combine mayonnaises, mustard and garlic in a small cup; mix well. Place chicken, grapes, pecans and scallions in a large bowl; add dressing and stir to coat. Season to taste with salt and pepper. Yields about 1 1/4 cups per serving.
  
  Eat with: A small whole wheat pita (1 POINTS values)

Macho Gazpacho (Core and Flex)

Makes 6 servings
POINTS® value | 2 per serving


Have leftover vegetables? Your blender will transform them into a cool, refreshing soup.
Ingredients

• 29 oz canned diced tomatoes, no-salt added, 1/2 of juice reserved
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 1 English or seedless cucumber, peeled and chopped
• 1 small green pepper, chopped
• 1 small onion, chopped
• 3 Tbsp fresh lemon juice
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

• Pour tomato juice, oil and vinegar into a blender. Add tomatoes and remaining ingredients and pulse until liquefied and well blended. (Note: Always start the blender with a little liquid in the bottom; that helps it process the chunkier vegetables.) If necessary, process the soup in two batches. Chill soup in refrigerator for an hour and then season to taste with salt and pepper. Yields about 1 cup per serving.
  
  Eat with: A simple mixed-greens salad with fat-free Italian dressing and a tablespoon of grated or shredded Parmesan cheese (1 POINTS value per tablespoon of cheese)
  
  *Optional: Top each serving with 4 large fresh boiled or steamed shrimp (does not change POINTS values per serving)

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I just found something that dh will LOVE!! I also have some atkins baking mix and I bet I can make this LOW CARB too whoooohooo!!

Weight Watchers Tiny Roquefort Popovers recipe - 1 point



This is a very unique [COLOR=blue! important][FONT='Trebuchet MS',Verdana,Arial,Sans-serif][COLOR=blue! important][FONT='Trebuchet MS',Verdana,Arial,Sans-serif]appetizer[/font][/font][/color][/color] with a great taste. If you don't have Roquefort cheese, you can use any other type of strong-flavored crumbly blue cheese (or if you don't like the taste of blue cheese, try using feta instead).

Weight Watchers Tiny Roquefort Popovers recipe
Makes 24 popovers

Ingredients
3 ounces Roquefort cheese, crumbled
1 cup all-purpose flour
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preparation
1. Position a rack in the lower third of an oven and preheat to 450 degrees F.
2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. In a large bowl, whisk together the flour, parsley, salt and white pepper.
4. In a large measuring cup, whisk together the eggs, milk and butter.
5. Pour the wet ingredients over the dry ingredients and whisk together until just combined.
6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each).
7. Place a scant 1 teaspoon crumbled Roquefort cheese in the center of each filled cup.
8. Bake for about 10 minutes (do not open the oven door during this time!).
9. Reduce the oven temperature to 350 degrees F and continue to bake for about 8-10 more minutes (until the popovers are brown and crusty and fully puffed).
10. Remove the popovers from the oven and immediately transfer them to a napkin-lined bowl or warmed platter.
11. Serve immediately, or let cool on wire racks for up to 2 hours, then reheat in a 350 degrees F oven for about 10 minutes.

WW POINTS per serving: 1
Nutritional information per serving: 50 calories, 2.5g fat, 0.2g fiber

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Irene...here you go it was a sticky!!! Hope you find some good recipes and PLEASE post any new ones you get!

I used Dotti's Weight Loss Zone alot too. The site has alot of useful information incase you need recipes, forget your WW books (which you have all that info online though).

Hope that helps!!!

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Cassie - Thanks for that link. She has great restaurant guide. Good to see my Honey Bourbon at Quizno's isn't way out there in points.

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i found this recipe on kraftfoods and it sounds really good. the nutrition content is on the site so figuring out the points for anyone on WW would be easy....

would be a yummy side dish

Tomato-Basil Salad recipe at Kraftfoods.com

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