Did you make the 0 Point Balmy Bangkok Chicken Recipe from last week? I hope so. It is delicious over Cilantro Lime Cauliflower Rice and that is 0 points as well. How great is this Freestyle plan? The 0 Point foods are so healthy and delicious so when the weight is gone, it will be easier to maintain. Makes me wonder why I wasn’t eating this way before!
There will be new recipes on this week’s menu, as usual. And, it seems that you are all enjoying the downloadable grocery list. I’m glad to do it since it makes shopping much easier.
Below you will see what I am serving up for Week 18 – Weight Watchers Freestyle Diet Plan Menu – Week of 4/30/18. And, most of all, always feel free to dispense your daily points throughout each day’s menu.
Evening Snacks for Week 17 – 4/23/18
First of all, listed below are the evening snacks I ate on Week 17. Every week, I try to make it a point to carry over 4 points daily in case later in the week, if I am in a position where my food choices are limited.
Monday: Pineapple & Grapes with 1 cup of Fat Free Cottage Cheese (3 Points)
Tuesday: Tostitos Scoops with Salsa Verde (4 Points)
Wednesday: Banana “Ice Cream” with Sprinkles (1 Point)
Thursday: Apple Dipped in Peanut Butter (6 Points)
Friday:Sugar Free Jello (2) with Fat Free Cool Whip (3 Points)
Saturday: 75% Fat Free Cabot Cheese with Oyster Crackers (5 Points)
Sunday: Reduced Fat Graham Crackers (5 Points)
So far, I still have not broke 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 and dinners for Week 18 of the Weight Watchers Freestyle Diet Plan.
Week 18-Weight Watchers Freestyle Diet Plan Menu – Week 4/30/18
Monday
Breakfast: Cheerios with 1/2 cup of Skim Milk (5 Points)
Snack: Large bowl of Strawberries and Banana mixed together (0 Points)
Lunch: Hillshire Farms Ultra Thin Pastrami (4 oz) (2 Points) on (2) Joseph’s Heart Friendly Pitas (2 Points) with Lettuce, Onion, and Tomato, Sliced Red Peppers & Celery Stalks with 0 Point Hummus
Snack: Emerald 100 Calorie Pack of Roasted Almonds (3 Points)
Dinner: Pork Tenderloin (6 ounces) (4 Points), Freestylin’ Brussel Sprouts with Cranberries (2 Points), Unsweetened Applesauce (0 Points)
Snack: [Open]
Tuesday
Breakfast: Pineapples in 1 Cup of Lowfat Pineapple Cottage Cheese (8 Points)
Snack: Pineapple Chunks (0 Points)
Lunch: Cincinnati Chili (0 Points) Recipe Adjustment: Omit Ground Beef and use Ground Turkey Breast, omit chocolate and spaghetti. Garnished with 1/4 cup of Kraft Fat Free Shredded Cheese and 2 Tablespoons of Fat Free Plain Greek Yogurt (0 Points)
Snack: Emerald 100 Calorie Almonds (3 Points)
Dinner: London Broil (7 ounces) (7 Points), Corn on Cob (0 Points), Baked Potato with Nonfat Greek Yogurt (5 Points)
Wednesday
Breakfast: 3 Egg Omelette with Onions, Mushrooms & Peppers (0 Points)
Snack: 2 Bananas (0 Points)
Lunch: Freestylin’ Deviled Eggs (0 Points), Pickled Mushrooms Recipe Adjustment: Reduce canola oil to 1/3 cup and use Splenda in place of sugar. (3 Points)
Snack: Pure Protein Vanilla Shake (1 Point)
Dinner: Garlic Lime Chicken (0 Points) Recipe Adjustment: Substitute bone in chicken for chicken cutlets, omit oil and use Pam instead, Green Peas, 1 cup of White Rice (6 Points)
Snack: [Open]
Thursday
Breakfast: 1 cup of Cheerios with 1/2 cup of Skim Milk = (5 Points)
Snack: 1 Banana and 2 Hard Boiled Eggs (0 Points)
Lunch: BLT using 1 Tablespoon of Light Mayonnaise, 5 Slices of Turkey Bacon and 2 slices of Sara Lee White Wheat Bread (9 Points), Pineapple Chunks (0 Points)
Snack: Graham Crackers (2 Points)
Dinner: Feta Tomato Basil Fish (0 Points) Recipe Adjustment: I used Tilapia and replaced full fat feta cheese with fat free feta cheese. I also omitted the oil and used vegetable cooking spray to saute vegetables. Roasted Asparagus (0 Points)
Snack: [Open]
Friday
Breakfast: Omelette in Mug (0 Points) Recipe Adjustment: I used Kraft Fat Free Shredded Cheese instead of regular cheddar and replaced the ham with 1 slice of Canadian Bacon)
Snack: Strawberries and Banana mixed together (0 Points)
Lunch: Same as Tuesday (0 Points)
Snack: Graham Crackers (2 Points), Banana
Dinner: Ground Turkey Breast with Onions, Mushrooms and 2 ounces of Orecchiette Pasta (6 Points), Roasted Green Beans (1 Point)
Snack: [Open]
Saturday
Breakfast: 3 Egg Omelette with Onions, Mushrooms & Peppers (0 Points)
Snack: Pure Protein Vanilla Shake (1 Point)
Lunch: Huge Garden Salad with Grilled Chicken Breast (0 Points) Ken’s Light Dressing (4 Points)
Snack: Pure Protein Vanilla Shake with Graham Cracckers (3 Points)
Dinner: Mexicano Stuffed Peppers (0 Points) (Recipe Below) Creamed Corn (7 Points for 1 Cup)
Snack: [Open]
Sunday
Breakfast: 2 Fried Eggs with 1/4 cup Kraft Fat Free Shredded Cheddar Cheese in a Joseph’s Pita (2 Points)
Snack: Peanut Butter on Celery Sticks (3 Points)
Lunch: Hillshire Farms Ultra Thin Pastrami (4 oz) (2 Points) on (2) Joseph’s Heart Friendly Pitas (2 Points) with Lettuce, Onion, and Tomato, Tostitos Scoops with Salsa Verde (4 Points)
Snack: Bananas & Grapes (0 Points)
Dinner: Dinner Out
Snack: [Open]
Below is the downloadable, printable delicious recipe for Mexicano Stuffed Peppers. This entire recipe is 0 Points so eat up and enjoy!
Mexicano Stuffed Peppers
- 2 pounds of Ground Turkey Breast (can use Ground Chicken breast)
- 1 Bag of Frozen Cauliflower Rice (Completely defrosted)
- 2 Tsp of Old El Paso Taco Seasoning
- ¾ cup of Kidney Beans (Red) (Rinsed and Drained)
- ¾ cup of Canned Corn (drained)
- 1.5 cups of Salsa
- Onion (small, chopped small)
- 6 Large Green Peppers
- 1 teaspoon of dried Cilantro
- Vegetable Cooking Spray
- Kraft Fat Free Shredded Cheddar Cheese (Optional)
- Plain Fat Free Greek Yogurt (Optional)
- 1 Teaspoon of Mexican Oregano (Optional)
- Spray a large saute pan with nonstick cooking spray. Place over medium heat until hot.
- Dump minced onion into pan. Cook until translucent. Add ground meat, saute until browned.
- Add beans, corn, rice, taco seasoning, cilantro and Mexican oregano if using. Stir in salsa.
- Clean and cut peppers in half lengthwise. Scoop out membranes.
- Fill a large pot with water and boil. Add peppers to boiling water for 3-4 minutes. Drain into a strainer and rinse under running cold water.
- Spray a large baking dish (at least 13 x 9) with nonstick cooking spray. Make sure peppers are cool enough to handle and stuff up to ½ cup of meat/bean mixture into each pepper half.
- Cover and bake at 350 degrees for 20-30 minutes or until peppers have crisped up and meat is heated through each pepper.
- Top with extra salsa, a dollup of fat free plain Greek yogurt and up to ¼ cup of Kraft Fat Free Shredded Cheddar to keep at 0 Points on the Blue & Purple Plans and 3 SmartPoints per serving on the Green Plan.
You can click here for this week’s free downloadable shopping list printable.
If you want to read my menu plan for last week, you can do so right here.
Want to see the rules I break consistently on Weight Watchers but still lose weight, click here.
Denise says
Just discovered this site. I like it.
[email protected] says
Glad to have you Denise 🙂
Candice says
Thank you so much for the info! I have been on WW for a few months and have lost 20 pounds so far. My goal is 50 total, but I have hit a huge bump and was needing some new things to be excited about making. So excited that I found your site through Pinteres! <3
[email protected] says
Thank you Candice! I’m glad I inspired you 🙂 Every Monday, I do a new WW Weekly Menu with lots of new recipes on it AND tomorrow is another special WW post too. And great progress too!