Anyone have ideas for simple, nutritious and low-fat meals for dh on wt watchers???

[74Heaven]

Inexpensive is nice but not the main requirement. I really need it simple too as I am very busy and don't like to cook. Oh and not to ask for the impossible, but only easy to find, "usual" ingredients.

 

He is on the weight watcher's "core food" plan which means he eats lean meats, fruits and vegetables mostly. Pasta only once a week and I have that covered. So, I won't be using much sauce or casseroles, etc. I eat the same low fat things my husband does - altho I am not as strict as to "core foods" as he is. I'm also trying to cook the same for the whole family with just small adjustments for dh.

 

Our meals tend toward grilled this and grilled that paired with fresh fruit and salads- However, my main complaint is lack of variety. Any ideas?

 

He can have all the salsa, avacado and fresh fruits, veggies he wants.

This sounds pretty impossible - so let me know your thoughts.

 

Thanks - Lisaj, who doesn't like to cook

[mom2abcd]

From my files...

 

 

Weight watchers crockpot recipes ww

 

WHITE CHICKEN CHILI

1 can chicken or diced cooked chicken breast

1 48 oz. jar Randall beans

1 cup salsa

2 cups chicken broth (optional)

1 tsp. cumin

 

Heat on low for 4 hours. 2 points per cup.

 

FIESTA TACO SOUP

1 can refried beans

4 cups chicken broth

1 can corn

1 can diced chicken

1-2 cups salsa

 

Heat for 4 hours on low. 2 points per cup.

 

CHICKEN NOODLE SOUP

1 lb. carrots, cut up

3-4 stalks celery, diced

1 onion diced

1-2 large skinless boneless chicken breasts

2 tsp. poultry seasoning

3T. chicken soup base (like boullion--enough for 10 cups)

10 cups of water

 

Cook on low all day or high for 4 hours. Remove chicken and shred--return to soup. Cook noodles on stove. Put noodles in a bowl and top with soup.

 

2 points per cup--depending on how many noodles you use.

 

 

--

made this today in the crock pot so it was ready when we came home from church

 

1 can refried beans

1 can corn, drained (optional)

1 can black beans, rinsed and drained

1 cup of salsa

3 cups chicken broth

1 13oz. canned chicken breast or 1/2 lb. cooked, diced chicken breast

 

Put this in a crock pot and stir well. It was perfect on low for 4 hours.

 

I found this as a weight watchers recipe and they listed it as 2-3 points per cup but I didn't double check.

 

We did top it with a tiny bit of shredded cheese.

 

--

1 pound uncooked boneless, skinless chicken breast

2 cup water

1/2 cup wine, dry white

2 cube chicken bouillon cube, crumbled

2 medium carrot(s), chopped

1 cup frozen green peas

2 tsp olive oil

1 medium onion(s), chopped

3 Tbsp white all-purpose flour

5 oz fat-free evaporated milk

15 1/4 oz canned white corn, drained

6 sheet phyllo dough

Instructions

Place chicken, water, wine and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.

 

 

Preheat oven to 400ºF (200ºC). Coat a deep 8-inch (20cm) pie dish with cooking spray.

 

 

Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.

 

 

Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.

 

 

Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350ºF (180ºC) and bake until golden brown, about 20 minutes more.

 

6 servings, 5 points each.

--

 

 

--

from my Weight Watcher's meeting so it may be online somewhere, too.

 

3/4 cup egg substitute

1 3/4 cup canned pumpkin (15 oz. can)

1 cup fat free evaporated milk (12 oz. can)

3 tsp pumpkin pie spice

2/3 cup splenda + 1/2 tsp salt

 

Spray 9 inch pan with Pam. Mix all ingredients and pour in pan. Bake 15 minutes at 400 and bake 1 hour at 350.

 

A whole pie is 8 pts. 1/8 pie = 1 pt.

121 calories/slice

 

I have 1 piece with Lite Cool Whip topping for 2 pts. I estimate a WW point as 50 cals. give or take. This is so good. I don't think I'll ever go back to old pumpkin pie. I'm sure this is great for diabetics, too. Hope you like it as much as I do.

--

[74Heaven]

Wow! thanks, these are awesome. I will make one tomorrow. These are really going to be helpful!

 

lisaj

[TammyinTN]

You can also find wonderful recipes on http://www.dwlz.com . :001_smile: