Here we are for Week 2’s Roundup of all 0 point printable Weight Watchers Freestyle recipes. Start printing out these recipes and keep them for when you need a new meal in your Weight Watchers Freestyle menu repertoire.
If you didn’t see Week 1’s Roundup, you can find all three printable Freestyle recipes right here.
The recipes from Week 1 were: Spicy Vegetable Dip, Salsa Verde Chicken Stuffed Pita and Spicy Seafood Jambalaya. Perfect for when you need a nice snack recipe or a different lunch or dinner meal.
Let’s get started on Week 2’s Roundup of printable 0 point Weight Watchers Freestyle recipes.
Cheesy Crabby Vegetable Omelette
4 Eggs, Large
1 Can of Crabmeat, Drained
1/4 Cup of Red and Green Pepper, Cubed Small
1/4 Cup of Plum Tomatoes, Cubed Small
1/2 Cup of Onion, Cubed Small
1 Small Can of Mushrooms, Drained
1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese
Salt/Pepper to Taste
Vegetable Cooking Spray
DIRECTIONS:
- Over medium heat, spray a saute pan with Vegetable Cooking Spray and add peppers, tomatoes, onion and mushrooms. Saute for about 5 minutes while stirring.
- Beat eggs in a bowl adding salt and pepper to taste.
- Add egg mixture to vegetables in pan and cook low just until eggs begin to set.
- Add drained crab to half of the omelette and fold other half of omelette over it. Sprinkle in cheese just until melted.
- This recipe serves 2 and is 0 Freestyle Points for the entire recipe.
Also, if you cannot find Kraft Fat Free Shredded Cheeses where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup). Though, it will no longer be 0 points per serving, it will still be extremely low.
PRINTABLE RECIPE:
- 4 Eggs, Large
- 1 Can of Crabmeat, Drained
- ¼ Cup of Red and Green Pepper, Cubed Small
- ¼ Cup of Plum Tomatoes, Cubed Small
- ½ Cup of Onion, Cubed Small
- 1 Small Can of Mushrooms, Drained
- ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- Over medium heat, spray a saute pan with Vegetable Cooking Spray and add peppers, tomatoes, onion and mushrooms. Saute for about 5 minutes while stirring.
- Beat eggs in a bowl adding salt and pepper to taste.
- Add egg mixture to vegetables in pan and cook low just until eggs begin to set.
- Add drained crab to half of the omelette and fold other half of omelette over it. Sprinkle in cheese just until melted.
- This recipe serves 2 and is 0 Freestyle Points for the entire recipe.
Savory Stuffed Mushrooms
8 Large Fresh Mushrooms
1 Cup of Chopped Fresh Spinach
6 Teaspoons of Red Onion, Diced Fine
Vegetable Cooking Spray
¼ Cup of Kraft Fat Free Shredded Cheddar Cheese
¼ Cup of Kraft Fat Free Shredded Mozzarella
½ Cup of Athenos Fat Free Feta Cheese
½ Teaspoon of Ground Black Pepper
Dash of Cayenne Pepper, Optional
DIRECTIONS:
- Remove mushroom stems and finely chop the stems. Set caps aside.
- Spray a skillet liberally with Vegetable Cooking Spray and saute the mushroom stems, spinach and onion until tender. If it starts to stick to the pan, add a few droplets of water.
- Remove from heat and drain so that no water remains on vegetables. Cool completely.
- Put vegetables in bowl and add all the cheeses and mix well. Add in Ground Pepper and mix well.
- Stuff vegetable mixture evenly into the 8 caps. Sprinkle Cayenne Pepper over caps if you are using it.
- Place in a baking dish that has been sprayed with Vegetable Cooking Spray.
- Bake uncovered in a 350 degree oven for 15 minutes or until lightly browned.
- The entire recipe is 1 SmartPoint. If serving 4 people (2 Stuffed Mushrooms each), it is 0 SmartPoints per serving. If serving 2 People (4 Stuffed Mushrooms each), it is 1 SmartPoint.
PRINTABLE RECIPE:
- 8 Large Fresh Mushrooms
- 1 Cup of Chopped Fresh Spinach
- 6 Teaspoons of Red Onion, Diced Fine
- Vegetable Cooking Spray
- ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese
- ¼ Cup of Kraft Fat Free Shredded Mozzarella
- ½ Cup of Athenos Fat Free Feta Cheese
- ½ Teaspoon of Ground Black Pepper
- Dash of Cayenne Pepper, Optional
- Remove mushroom stems and finely chop the stems. Set caps aside.
- Spray a skillet liberally with Vegetable Cooking Spray and saute the mushroom stems, spinach and onion until tender. If it starts to stick to the pan, add a few droplets of water.
- Remove from heat and drain so that no water remains on vegetables. Cool completely.
- Put vegetables in bowl and add all the cheeses and mix well. Add in Ground Pepper and mix well.
- Stuff vegetable mixture evenly into the 8 caps. Sprinkle Cayenne Pepper over caps if you are using it.
- Place in a baking dish that has been sprayed with Vegetable Cooking Spray.
- Bake uncovered in a 350 degree oven for 15 minutes or until lightly browned.
- The entire recipe is 1 SmartPoint. If serving 4 people (2 Stuffed Mushrooms each), it is 0 SmartPoints per serving. If serving 2 People (4 Stuffed Mushrooms each), it is 1 SmartPoint.
White Bean Bisque
1/2 cup of Chopped Onion
3 Minced Garlic Cloves
2 Cans of White Kidney or Cannellini Beans, Rinsed and Drained
2 Cups of Chicken Broth
1 Teaspoon of Dried Parsley
1/4 Teaspoon of Salt
1/4 Teaspoon of Thyme
3 stalks of Scallions, Cleaned and Snipped
Vegetable Cooking Spray
DIRECTIONS:
- Spray a sauce pan with Vegetable Cooking Spray and saute onion and garlic until translucent.
- Add remaining ingredients to pan and bring to a boil.
- Reduce heat and simmer uncovered for about 15 minutes. Cool slightly.
- Add the soup mixture to a blender and process on high until blended. Do this 1/2 batch at a time.
- Pour into soup bowls and garnish with sliced scallions.
- This creamy Bisque serves 4 at 0 Points per serving.
PRINTABLE RECIPE
- ½ cup of Chopped Onion
- 3 Minced Garlic Cloves
- 2 Cans of White Kidney or Cannellini Beans, Rinsed and Drained
- 2 Cups of Chicken Broth
- 1 Teaspoon of Dried Parsley
- ¼ Teaspoon of Salt
- ¼ Teaspoon of Thyme
- 3 stalks of Scallions, Cleaned and Snipped
- Vegetable Cooking Spray
- Spray a sauce pan with Vegetable Cooking Spray and saute onion and garlic until translucent.
- Add remaining ingredients to pan and bring to a boil.
- Reduce heat and simmer uncovered for about 15 minutes. Cool slightly.
- Add the soup mixture to a blender and process on high until blended. Do this ½ batch at a time.
- Pour into soup bowls and garnish with sliced scallions.
- This creamy Bisque serves 4 at 0 Freestyle Points per serving.
Chicken Marsala with Balsamic Caramelized Onions
4 Chicken Breast Cutlets, Pounded Thin
1 Pound of White Mushrooms, Cleaned and Sliced
1/2 cup of Chicken Broth
1 Teaspoon of Lemon Juice
Salt and Pepper to taste
Vegetable Cooking Spray
DIRECTIONS:
- Pound cutlets until thin and season both sides with salt and pepper.
- Spray a saute pan liberally with vegetable cooking spray and heat until hot. Add chicken breasts and brown on both sides. If they start to stick, add a few tablespoons of additional chicken broth to pan.
- Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
- In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
- Stir in “Marsala” sauce mixture (Recipe follows). Cook over medium heat for about 8 minutes. Stir in lemon juice and add chicken to pan and heat for about 2 minutes or until chicken is heated through. Serve over caramelized onions.
PRINTABLE RECIPE
- 4 Chicken Breast Cutlets, Pounded Thin
- 1 Pound of White Mushrooms, Cleaned and Sliced
- ½ cup of Chicken Broth
- 1 Teaspoon of Lemon Juice
- Salt and Pepper to taste
- Vegetable Cooking Spray
- Pound cutlets until thin and season both sides with salt and pepper.
- Spray a saute pan liberally with vegetable cooking spray and heat until hot. Add chicken breasts and brown on both sides. If they start to stick, add a few tablespoons of additional chicken broth to pan.
- Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
- In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
- Stir in “Marsala” sauce mixture (Recipe follows). Cook over medium heat for about 8 minutes. Stir in lemon juice and add chicken to pan and heat for about 2 minutes or until chicken is heated through. Serve over balsamic caramelized onions.
- This recipe serves 2-4 people at 0 Freestyle Points per serving.
- Marsala Sauce and Balsamic Caramelized Onions recipes follow.
Marsala Sauce
1/3 cup of Chicken Broth
3 Tablespoons of Diet Snapple White Grape Juice
2 Teaspoons White Wine Vinegar
DIRECTIONS:
- Whisk all ingredients together.
PRINTABLE RECIPE
- ⅓ cup of Chicken Broth
- 3 Tablespoons of Diet Snapple White Grape Juice
- 2 Teaspoons White Wine Vinegar
- Whisk all ingredients together and add according to directions in the Chicken Marsala recipe.
Balsamic Caramelized Onions
3 Red Onions, Peeled and Sliced into Rings
1/4 Cup of Chicken, Beef or Vegetable Broth
1 Tablespoon of Balsamic Vinegar
1/4 Teaspoon of Salt
1/4 Teaspoon of Ground Pepper
Vegetable Cooking Spray
DIRECTIONS:
- Liberally spray saute pan with Vegetable Cooking Spray and saute onions. Add salt and pepper. Cover and cook on low heat stirring occasionally about 15 minutes.
- Remove lid and continue cooking about 10 minutes.
- Slowly add broth and vinegar. Keep stirring until liquid reduces by half.
- Add additional pepper and salt and serve.
- 3 Red Onions, Peeled and Sliced into Rings
- ¼ Cup of Chicken, Beef or Vegetable Broth
- 1 Tablespoon of Balsamic Vinegar
- ¼ Teaspoon of Salt
- ¼ Teaspoon of Ground Pepper
- Vegetable Cooking Spray
- Liberally spray saute pan with Vegetable Cooking Spray and saute onions. Add salt and pepper. Cover and cook on low heat stirring occasionally about 15 minutes.
- Remove lid and continue cooking about 10 minutes.
- Slowly add broth and vinegar. Keep stirring until liquid reduces by half.
- Add additional pepper and salt and serve.
I hope you print out these recipes and add them to your weekly Weight Watchers Freestyle menu!
elaine malloy says
that chicken marsala sounds delish – i may have to make it tonight!
[email protected] says
Elaine, it is delicious – and you don’t miss the wine at all! Enjoy!