Can you believe we are almost at the 1/2 year mark for being on Weight Watchers Freestyle?

Have you tried any of the super low point dips yet? All but 2 of these dips are a mere 1 point per serving. And let me tell you, the serving size is a lot more than a tablespoon or two. If you are entertaining this summer, make sure you make these dips, your guests will never know how healthy they are! Here is the post with all of the dip recipes.

The dip recipes are: Rancher’s Chicken Dip, Hot Mustard Dip, Greek Bruschetta Dip, Roasted Red Pepper Salsa, Hot to Trot Cream Cheese & Salsa Dip, Refreshing Melon Salsa and Cheesy Broccoli Dippy Spread. Yum!

As usual, there are some new recipes on this week’s menu so let’s get started and see what is cooking on Week 24 -Weight Watchers Freestyle Diet Plan Menu – Week of 6/18/18. Just a heads up, from now on new recipes can be found under that particular day’s meal and all the recipes from here on will be PRINTABLE. And, from here forward, I will be doing the weekly menus on Fridays instead of Mondays. I know the majority of people do their grocery shopping over the weekend to prepare for the week ahead.

Evening Snacks for Week 23 – 6/11/18

Listed below are the evening snacks I ate on Week 23.  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: Baked Doritos (4 Points)

Tuesday: 2 Sugar Free/Fat Free Dulce De Leche Pudding (4 Points), 13 Lily’s Chocolate Chips (0 Points)

Wednesday: Charms Super Blow Pop (7 Points)

Thursday:  Weight Watchers Giant Fudge Bar (4 Points)

Friday:    Baked Doritos (4 Points)

Saturday: 6 Specially Selected Pizzelles (5 Points)

Sunday:    6 Specially Selected Pizzelles (5 Points)

To this point,  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.

If you would like to read about all the rules I break on Weight Watchers and still continue to lose weight, read this.

Listed below will be my breakfasts, lunches, dinners and snacks for Week 24 of the Weight Watchers Freestyle Diet Plan.

Week 24 – Weight Watchers Freestyle Diet Plan Menu – Week of 6/18/18

Monday

Breakfast: 2 Eggs on Light English Muffin with Butter Spray (3 Points), Watermelon (0 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch: 1 Turktilla is  (2B, 3G, 2P) (Recipe follows):

Turktilla Rollups 

6 Ole xTreme Wellness Spinach Tortillas

2 Cups of Shredded Turkey Breast Meat or Chicken Breast

1/4 Cup of Fat Free Greek Yogurt

1/2 Cup of Fat Free Sour Cream

1 1/4 Cup of Kraft Shredded Fat Free Cheddar Cheese

1 1/2 Cups of Shredded Lettuce

3/4 Cup of Cubed Tomatoes

1/2 Cup of Trader Joe’s Salsa Verde or any 0 Fat Salsa (No added sugar)

Directions:

1. Combine fat free Greek yogurt and fat free sour cream together and mix well.
2. Spread mixture over all Ole xTreme Wellness Spinach Tortillas
3. Top tortillas with meat, cheese and remaining ingredients and roll up tightly.
4. Wrap in plastic wrap and refrigerate until serving time.
5. Each tortilla is (2B, 3G, 2P).

PRINTABLE RECIPE:

Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner:  Shrimp and Broccoli in Garlic Sauce (0 Points)

Snack: [Open]

Tuesday

Breakfast:  (3) Hardboiled Eggs (0 Points), Honeydew and Watermelon (0 Points), Premier Protein Vanilla Drink (2 Points)

Snack: Sugar Free Applesauce (mixed with Cinnamon & Splenda) (0 Points)

Lunch: (2) cans of Solid White Tuna mixed into Bodacious Black Bean and Corn Salad with Lime Dressing (0 Points)

Snack:  Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner: Peach Kissed Chicken Cutlets (0B, 3G, 0P) (Recipe follows):

Peach Kissed Chicken Cutlets

4- 6 oz Boneless Skinless Chicken Breast Cutlets

4 Tablespoons of Smucker’s Sugar Free Peach Preserves

3 Teaspoons of Lemon Juice

4 Tablespoons of Soy Sauce

2 Garlic Cloves, Minced

1/2 Teaspoon of Ground Ginger

Directions:

1. Combine all ingredients together in bowl and mix well.
2. Pour into a large resealable bag and add chicken cutlets into bag as well.
3. Refrigerate for 8 hours or overnight.
4. Preheat oven to 350 degrees. Line a baking dish with parchment paper and add chicken breasts on top of parchment paper. Do not cover.
5. Put into oven for 30-45 minutes (more or less depending on thickness of chicken cutlets).
6. Flip cutlets every 15 minutes during cooking time.
7. If you cannot find Smucker’s Sugar Free Peach Preserves you can use Smucker’s Reduced Sugar Apricot Preserves in place of it.
8. Each Peach Kissed Chicken Cutlet is (0B, 3G, 0P

PRINTABLE RECIPE:

Snack: [Open]

Wednesday

Breakfast:  (3) Scrambled Eggs with (2) Slices of Borden Nonfat Sliced Cheese (1 Point), Onions & Mushrooms (0 Points)

Snack: 2 Ounces of Cabot 50% Jalapeno Light Cheese (4 Points)

Lunch: Progresso Heart Healthy Italian Wedding Soup (3 Points), Tuna Salad – Made with 0 Point Hummus (instead of Mayonnaise) on Joseph’s Oat Bran & Whole Wheat Lavash Bread (2 Point) with Lettuce, Onion, Celery, Jalapeno and Tomato

Snack:  Watermelon Chunks (0 Points)

Dinner: Turkey Breast Hamburgers (made with 1 egg yolk, minced onions, garlic salt, onion powder, parsley and 2 teaspoons of Worcestershire Sauce (0 Points), 3 ounces of Reduced Sugar Ketchup (2 Points), Freestyle Sweet and Sour Red Cabbage (Recipe follows):

Sweet and Sour Red Cabbage

6 Cups of  Shredded Red Cabbage

2 Granny Smith Apples, Cored, Peeled and Sliced Thinly

1/8 Cup of Splenda

1 1/2 Tablespoons of White Wine Vinegar

1/8 Teaspoon of Ground Cloves

1/8 Cup of Water

1 Tablespoon of Land O’ Lakes Whipped Butter

Pinch of Salt

Directions:

1. Put cabbage in saucepan.
2. Layer apples on top.
3.  Add Splenda and cloves over apples.
4. Combine vinegar and water and pour over apples.
5. Add pinch of salt and butter.
6. Cover and bring to a boil while stirring.
7. Reduce heat and simmer for 30 minutes until water is absorbed. Keep covered and check to ensure water hasn’t evaporated.
8. Serve warm.
9. This makes about 6 cups. Each cup is 0 Points on the Blue, Green & Purple Plans. The only ingredient that has a point value is the whipped butter which is 2 Points per tablespoon. So to be technical about it, each 1 cup serving would be 3/10 of a point. You would have to eat about 3 cups to get to a 1 point Freestyle serving.

PRINTABLE RECIPE:

Snack: [Open]

Thursday

Breakfast:  1 cup Multi Grain Cheerios w/Banana in 1 cup of Skim Milk  (7 Points)

Snack: 3 Graham Crackers (3 Points), 2 teaspoons of peanut butter (2 Points)

Lunch:  Grilled Chicken Cutlet (0 Points) with Leftover Red Cabbage Salad (0 Points)

Snack:  Apple, 2 cups of Fat Free Cottage Cheese (6 Points)

Dinner: Crabby Fish (Recipe follows):

Crabby Fish

2 Pounds of Cod or Sole Fillets

3 oz of Canned Flaked Crabmeat, Drained

1/4 cup of Grated Parmesan Cheese

2 Tablespoons of Bragg’s Nutritional Yeast

1/2 cup of Fat Free Mayonnaise

1 Teaspoon of Paprika

Salt/Pepper to taste

1/2 Teaspoon of Dried Parsley

Vegetable Cooking Spray

Directions:

1. Place fish fillets in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray.
2. Bake uncovered at 350 degrees for about 20 minutes or until fish flakes with a fork.
3. Mix all remaining ingredients in a bowl well.
4. Drain all the juices from the pan and spoon ome of the bowl mixture over each fillet.
5. Cook another 5 minutes or until top starts to brown.
6. Each fillet is 2B, 3G, 2P SmartPoints.

*Using Bragg’s Nutritional Yeast cuts down on the points being used for cheese while adding additional nutrition to this recipe.

PRINTABLE RECIPE:

Snack: [Open]

Friday

Breakfast:  Egg Omelette with Green Peppers, Onions & Fat Free Cheddar Cheese = (0 Points)

Snack:  Watermelon Chunks (0 Points)

Lunch: Huge Garden Salad with Tuna and Nonfat Feta Cheese + 3 Tablespoons of Light Dressing (4 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Dinner:   Weight Watchers Slow Cooker Chicken, Broccoli and Rice Casserole (Recipe follows):

Slow Cooker Chicken Broccoli & Rice Casserole

2 lbs. Boneless Chicken Breasts, Cubed

1 Bag of Frozen Cauliflower Rice

1 Bag of Frozen Chopped Broccoli

¼ Cup of Chicken Broth

1 Cup of Campbell’s Healthy Request Fat Cream of Chicken Soup

1/2 Cup of Fat Free Greek Plain Yogurt

1 Onion, Chopped Small

1 Small Can of Mushrooms, Drained

2 Garlic Cloves, Minced

2 Teaspoons of Dried Parsley

Salt & Pepper to taste

1 Cup of Kraft Fat Free Shredded Cheddar Cheese (1/4 Cup Per Bowl)

Snack: [Open]

Saturday

Breakfast:   3 Hard Boiled Eggs (0 Points) with Light Bread (3 Points)

Snack: 2 Bananas (0 Points)

Lunch:  Out

Snack: Watermelon Chunks, Banana (0 Points)

Dinner: Apricot Shrimp Skewers (Recipe follows)

Apricot Shrimp Skewers

2 Red Peppers, Seeded

2 Green Peppers, Seeded

1 Red Onion, Peeled & Chunked

1 lb Large Shrimp, Peeled and Deveined

Can of Apricot Halves, in water (or 4 Apricots)

1/4 cup of Smucker’s Sugar Free Apricot Preserves 

1/4 cup of Water

Skewers (Metal or Bamboo)

If you use Bamboo Skewers, soak them in water for 1 hour so they don’t burn on the grill. I prefer metal skewers because they are usually longer than the bamboo skewers that I find.

This was a previous Pioneer Woman’s recipe that was remade to fit Weight Watchers Freestyle.

Directions:

1. Slice seeded peppers into square chunks. Slice onion into square chunks too.
2. Roast the peppers. Directions can be found here for grilling and removing the pepper skins.
3. Combine sugar free preserves and water. Whisk together.
4. Slice apricot halves into big chunks.
5. Take your skewer and start adding shrimp, onion, peppers and apricots until full. Make certain to thread the shrimp through the tail.
6. Grill your skewers on medium heat.
7. Start glazing the skewers with your apricot mixture.
8. Continue glazing the skewers while turning them.
9. Cook shrimp until they are opague.
10. 2 Skewers are 0 SmartPoints on the Blue and Purple Plans and 1 SmartPoint on the Green Plan.

If you want extra glaze to put on your skewers, make another batch of glaze and that will raise the entire recipe another whopping point!  And, technically I consider the apricot glaze equal to my stance on salad dressing that I wrote about here.

PRINTABLE RECIPE:

Snack: [Open]

Sunday

Breakfast:  1 cup Multi Grain Cheerios w/Banana in 1 cup of Skim Milk  (7 Points)

Snack: (2) Bananas (0 Points)

Lunch:   Spicy Black Bean Soup  with added grilled chicken strips, nonfat sour cream, Kraft Fat Free Shredded Cheddar Cheese, avocado (3 Points)

Snack:   Watermelon Chunks with 1 cup of Fat Free Cottage Cheese (3 Points)

Dinner: Dinner out

Snack: [Open]

WEIGHT WATCHERS FOODS FROM AMAZON:

Ole xTreme Wellness Spinach Tortillas

Trader Joe’s Salsa Verde

Oregon Sugar Free Chai Tea

Premier Protein Vanilla Shakes

Lily’s Dark Chocolate Chips

Smucker’s Sugar Free Peach Preserves

Smucker’s Sugar Free Apricot Preserves

Granulated Splenda

Bragg’s Nutritional Yeast

BEST FOOD PREP TOOL FROM AMAZON:

Vidalia Chop Wizard

Metal Kabob 17″ Skewers

Bamboo Skewers

IF YOU WANT TO READ MY MENU PLAN FOR LAST WEEK, YOU CAN DO SO RIGHT HERE.

WANT TO SEE SOME OF THE BAREFOOT CONTESSA’S RECIPES REMADE TO FIT WEIGHT WATCHERS FREESTYLE? CLICK HERE.

WANT TO SEE WHAT I COOKED FOR A 4-COURSE DINNER ALL AT ZERO (0) POINTS? CLICK HERE.

ALSO, HERE IS A 5 DAY WEIGHT WATCHERS FREESTYLE MENU WHERE EVERYDAY IS O POINTS!

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