We are up to Week 42 and this week’s Low Point Weight Watchers Freestyle Weekly Menu has some delicious low point Weight Watchers Freestyle recipes.
Did you try any of the recipes from last week’s Freestyle menu? If you did not see last week’s menu, here are the newest Freestyle recipes that were shared:
Swiss Meringue Clouds (0 Points)
Berrylicious Sauce (0 Points)
Caprese Chicken (3 Points)
Creamy Chunky Chicken and Mushroom Soup (1 Point)
Below is the menu for Week 42 – Low Point Weight Watchers Freestyle Weekly Menu – Week of 10/29/18.
Evening Snacks for Week 41Â – 10/22/18
Listed below are the evening snacks I ate on Week 41. Every week, I try to make it a point to carry over 4 points daily in case later in the week, I am in a position where my food choices are limited.
Monday:Â Apple with 2 Tablespoons of Peanut Butter (6 Points)
Tuesday:Â Â Breyers Carb Smart Bar (3 Points)
Wednesday:Â York Peppermint Patty (8 Points)
Thursday:Â Â 2 Sugar Free & Fat Free Vanilla Pudding Cups (4 Points) with 20 Lily’s Dark Chocolate Chips (1 Point)
Friday:  Pretzel PepperRidge Farm Goldfish (4 Points), Sugar Free Jello (0 Points)
Saturday:Â Â Breyers Carb Smart Bar (3 Points)
Sunday:Â Breyers Carb Smart Bar (3 Points)
To this point, I still have not broken into my weekly points allowance at all. Each week, I am going to keep my nighttime snack category open to use up some of my points.
Listed below will be my breakfasts, lunches, dinners and snacks for Week 42 of the Weight Watchers Freestyle Diet Plan.
Week 42 –Â Weight Watchers Low Point Freestyle Diet Plan
Low Point Weight Watchers Freestyle Weekly Menu – Week of 10/29/18
Monday
Breakfast:     Bananarama Maple Pancakes with Blueberry Syrup (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Â Salsa Verde Chicken Stuffed Pita (1 Point)
Snack:Â Pineapple Chunks with 1 Cup of Fat Free Cottage Cheese (3 Points)
Dinner: Slow Cooker Shredded Tropical Chicken wrapped in Joseph’s Oat Bran & Whole Wheat Lavash Bread (2 Points), Alexia Smart Fries (6 Points) (24 Pieces)
Snack: [Open]
Tuesday
Breakfast:Â Cheesy & Meaty Ginormous Egg Muffins (1 Point), Pineapple Chunks, Turkey Sausage (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Velvety Caramelized Onion & Carrot Bisque (RECIPE FOLLOWS) (3 Points), Easy Cheesy Jumbo Breadsticks (RECIPE FOLLOWS) (3 POINTS)Â
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:  Seafood Jambalaya (0 Points), Easy Cheesy Jumbo Breadsticks (3 Points) (RECIPE BELOW)
Snack: [Open]Â
Velvety Caramelized Onion & Carrot Bisque
1 Vidalia Onion (Sliced)
1 Pound of Carrots (Cut into 1/2 inch pieces)
Garlic Clove, Minced
2 Tablespoons of Whipped Butter (I use Land O’Lakes)
2 Tablespoons of All Purpose Flour
3 Cups of Chicken Broth
1/4 Teaspoon of Ground Nutmeg
Salt/Pepper to Taste
1/2 Cup of Fat Free Half & Half
Vegetable Cooking Spray
DIRECTIONS:
- In a skillet sprayed with vegetable cooking spray, saute onion. Saute until golden brown over low heat for about 30 minutes. Remove from pan and set aside.
- Respray the same skillet with vegetable cooking spray and heat the pan over medium heat until hot. Add carrots and cook for about 15 minutes until browned and crisp tender. Stir in garlic the last two minutes or so of cooking the carrots.
- In a large saucepan, heat the butter over medium low heat. Add flour and nutmeg and cook while stirring for 1 minute. Stir in the broth and half and half. Increase the heat and cook, stirring for 5 minutes or until it starts to thicken. Remove from heat.
- Add the onions and carrots in along with salt/pepper to taste.
- Using an immersion blender or regular blender, blend until the soup mixture is smooth.
- Return to medium heat and cook until everything is heated through.
- This will serve about 4 hungry people at 3 Freestyle Points per serving. Enjoy!
PRINTABLE
- 1 Vidalia Onion (Sliced)
- 1 Pound of Carrots (Cut into ½ inch pieces)
- Garlic Clove, Minced
- 2 Tablespoons of Whipped Butter (I use Land O'Lakes)
- 2 Tablespoons of All Purpose Flour
- 3 Cups of Chicken Broth
- ¼ Teaspoon of Ground Nutmeg
- Salt/Pepper to Taste
- ½ Cup of Fat Free Half & Half
- Vegetable Cooking Spray
- In a skillet sprayed with vegetable cooking spray, saute onion. Saute until golden brown over low heat for about 30 minutes. Remove from pan and set aside.
- Respray the same skillet with vegetable cooking spray and heat the pan over medium heat until hot. Add carrots and cook for about 15 minutes until browned and crisp tender. Stir in garlic the last two minutes or so of cooking the carrots.
- In a large saucepan, heat the butter over medium low heat. Add flour and nutmeg and cook while stirring for 1 minute. Stir in the broth and half and half. Increase the heat and cook, stirring for 5 minutes or until it starts to thicken. Remove from heat.
- Add the onions and carrots in along with salt/pepper to taste.
- Using an immersion blender or regular blender, blend until the soup mixture is smooth.
- Return to medium heat and cook until everything is heated through.
- This will serve about 4 hungry people at 3 Freestyle Points per serving. Enjoy!
Easy Cheesy Jumbo Breadsticks
1 Cup of Self Rising Flour (I use Gold Medal)
1 Cup of Fat Free Plain Greek Yogurt (I use Fage)
Half Teaspoon Each of Salt, Minced Garlic, Onion Powder & Dried Parsley
I Can’t Believe It’s Not Butter Spray
Butter Flavored Cooking Spray
1/2 Cup of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese
DIRECTIONS:
- Combine flour and yogurt in a bowl. Mix together using your hands or a bench scraper. Start kneading the dough on a lightly floured work space until the dough is smooth. You may need to add in additional flour but do so sparingly.
- Spray the counter with non-stick cooking spray as well as your dough roller or rolling pin.
- In a bowl, combine seasonings and minced garlic.
- Roll dough out to about 1/4″ thick and into a rectangular shape. Spray with I Can’t Believe It’s Not Butter Spray and sprinkle seasoning mixture over dough. Sprinkle half of one side of the dough with the cheese.
- Take the bottom half of the dough rectangle and fold it over the half with the cheese on it.
- Press edges all over to seal.
- Using a pizza cutter cut dough into 4 strips.
- Take each strip and twist a couple times. Don’t be afraid if some cheese falls out.
- Lay strips on a baking sheet lined with parchment paper. Spray the tops of the breadsticks with butter flavored cooking spray.
- Bake in a 400 degree oven for about 15-25 minutes or until they appear to be golden brown and the cheese is melted.
- Let cool slightly and serve. Each huge breadstick is 3 Points. Enjoy!
PRINTABLE
- 1 Cup of Self Rising Flour
- 1 Cup of Fat Free Plain Greek Yogurt
- Half Teaspoon Each of Salt, Minced Garlic, Onion Powder & Dried Parsley
- I Can't Believe It's Not Butter Spray
- Butter Flavored Cooking Spray
- ½ Cup of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese
- Combine flour and yogurt in a bowl. Mix together using your hands or a bench scraper. Start kneading the dough on a lightly floured work space until the dough is smooth. You may need to add in additional flour but do so sparingly.
- Spray the counter with non-stick cooking spray as well as your rolling pin.
- In a bowl, combine seasonings and minced garlic.
- Roll dough out to about ¼" thick and into a rectangle. Spray with I Can't Believe It's Not Butter Spray and sprinkle seasoning mixture over dough. Sprinkle half of one side of the dough with the cheese.
- Take the bottom half of the dough rectangle and fold it over the half with the cheese on it.
- Press edges all over to seal.
- Using a pizza cutter cut dough into 4 strips.
- Take each strip and twist a couple times. Don't be afraid if some cheese falls out.
- Lay strips on a baking sheet lined with parchment paper. Spray the tops of the breadsticks with butter flavored cooking spray.
- Bake in a 400 degree oven for about 15-25 minutes or until they appear to be golden brown and the cheese is melted.
- Let cool slightly and serve. Each huge breadstick is 3 Points. Enjoy!
Wednesday
Breakfast:Â 1 cup of Multi-Grain Cheerios with 1/2 cup Skim Milk (6 Points), Bananas & Strawberries (0 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Kraft Macaroni & Cheese Cup (7 Points), Can of Tuna mixed with Mock Miracle Whip (0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Cheesy Chicken Tomato Bake (1 Point)
Snack:Â [Open]
Thursday
Breakfast:Â Â Same as yesterday (6 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:   Hillshire Farms Slow Roasted Turkey Breast (6 slices-0 Points) on Butter Bread (3 Points) Lettuce, Tomato, Mustard (0 Points), Celery Sticks with 0 Point Creamy Dreamy Hummus (0 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:  Garlic Lime Chicken (0 Points), Corn on Cob (0 Points), Baked Potato with Nonfat Sour Cream (6 Points)
Snack: [Open]
Friday
Breakfast:Â Mini Bagel with Spray Butter (3 Points), 2 Hard Boiled Eggs (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Freestylin’ Personal Pepperoni Pizza (5 Points), Garden Salad with Light Balsamic Dressing (2 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner:Â [Dinner out]
Snack: [Open]
Saturday
Breakfast:Â Mini Bagel with Spray Butter (3 Points), 2 Hard Boiled Eggs (0 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â Â Freestylin’ Personal Pepperoni Pizza (5 Points), Garden Salad with Light Balsamic Dressing (2 Points)
Snack: Breyers Carb Smart Fudge Bar (3 Points)
Dinner:Â Quick Fix Burrito Skillet (1 Point)
Snack: [Open]
Sunday
Breakfast:Â Â Freestylin’ Eggs Benedict (Pioneer Woman Recipe) (5 Points)
Snack:Â Â Pineapple Chunks (0 Points)
Lunch:Â Â Huge Garden Salad with 2 Cans of Tuna and Hard Boiled Eggs (3 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Chicken in Deviled Gravy (RECIPE FOLLOWS) (4 Points), Roasted Asparagus (0 Points)
Snack: [Open]
Chicken in Deviled Gravy
4 Boneless, Skinless Chicken Breast Cutlets (Thin)
Salt/Pepper to Taste
2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Whipped Butter (I use Land O’Lakes)
1 Medium Onion, Finely Chopped
2 Garlic Cloves, Minced
1 Teaspoon of Crushed Red Pepper Flakes
2 Tablespoons of Flour
2 Teaspoons of Paprika
1 Teaspoon of Mustard Powder
1/2 Cup of Fat Free Chicken Broth
1/4 Cup of White Cooking Wine
2 Tablespoons of Hot Sauce
1 Teaspoon of Dried Parsley
1.5 Teaspoons of Worcestershire Sauce
DIRECTIONS:
- Season chicken cutlets with salt/pepper to taste.
- In a skillet, heat the oil over medium high heat. Add chicken and cook turning over for about 10 minutes. Remove from pan and keep warm.
- Add butter to the pan over medium low heat. Stir in onion, garlic and red pepper flakes. Cook for about 3 minutes.
- Whisk in flour, paprika and mustard powder. Whisk in broth and wine. Bring to a slight boil. Whisk in remaining ingredients.
- Add chicken into pan and turn to coat. Simmer on low until cooked through – about 3-5 minutes.
- This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
PRINTABLE
- 4 Boneless, Skinless Chicken Breast Cutlets
- Salt/Pepper to Taste
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons of Whipped Butter (I use Land O'Lakes)
- 1 Medium Onion, Finely Chopped
- 2 Garlic Cloves, Minced
- 1 Teaspoon of Crushed Red Pepper Flakes
- 2 Tablespoons of Flour
- 2 Teaspoons of Paprika
- 1 Teaspoon of Mustard Powder
- ½ Cup of Fat Free Chicken Broth
- ¼ Cup of White Cooking Wine
- 2 Tablespoons of Hot Sauce
- 1 Teaspoon of Dried Parsley
- 1.5 Teaspoons of Worcestershire Sauce
- Season chicken cutlets with salt/pepper to taste.
- In a skillet, heat the oil over medium high heat. Add chicken and cook turning over for about 15 minutes. Remove from pan and keep warm.
- Add butter to the pan over medium low heat. Stir in onion, garlic and red pepper flakes. Cook for about 3 minutes.
- Whisk in flour, paprika and mustard powder. Whisk in broth and wine. Bring to a slight boil. Whisk in remaining ingredients.
- Add chicken into pan and turn to coat. Simmer on low until cooked through - about 3-5 minutes.
- This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
I hope you enjoyed Week 42- Low Point Weight Watchers Freestyle Weekly Menu – Week 10/29/18 and try the newest recipes!
HERE ARE MORE WEIGHT WATCHERS POST YOU MAY ENJOY:
How to make 0 Point Yogurt Cheese
How to Lose Weight Every Week
All the Best Weight Watchers Foods & Gadgets from Amazon
I absolutely love the Freestyle meal plan. It really is a great program to lose weight naturally and healthfully. To date, I have lost weight every week and I have lost weight without exercise. At least not, conscious exercise. I do not track my steps so I really don’t know how much I walk, but I’d say it’s on the lower end of the spectrum. I know there will be a time that I will need to exercise, as well as continue to eat healthfully to lose weight.
Do you lose weight naturally every week without exercising while following Weight Watchers? If you do workout, do you exercise at home or at the gym? Let me know.
*This post contains affiliate links. If you happen to purchase something from Amazon, I will receive a small percentage of the item purchased at no cost to you. Thank you!
WEIGHT WATCHERS FOODS FROM AMAZON:
Oregon Sugar Free Chai Tea
Premier Protein Vanilla Shakes
Joseph’s Oat Bran & Whole Wheat Pita Bread
Joseph’s Oat Bran Lavash Bread
Lily’s Dark Chocolate Chips
 BEST FOOD PREP TOOL FROM AMAZON:
Vidalia Chop Wizard
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