• Weight Watchers Recipes
  • Weekly Meal Plans
  • Keto/Low Carb Recipes
  • Weight Watchers Takeout Fakeout
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Dee Dee Does

Healthier Recipes...One Delicious Bite at a Time

  • Home
  • About
  • Food
    • Recipes
    • Meal Plans
  • Contact
  • Privacy Policy

June 22, 2018

Week 25 – Weight Watchers Freestyle Diet Plan Menu – Week of 6/25/18

1.9Kshares
  • Facebook
  • Twitter

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

If you read the menu plan I posted on Monday, you will remember that I am now doing the menu plan posts on Fridays. Since most people work, it appears that you do your grocery shopping over the weekend. If you will, please let me know in the comments section below if you want me to keep doing the grocery list as well. I have to do one anyway for myself, but let me know if you found it helpful. If so, I will keep doing them. Also, let me know if you would prefer the grocery list done by meal, day or just one complete grocery list. I appreciate it!

Have you tried any of the new recipes from last week’s menu? Check them out right here. Remember too if you have any upcoming parties (Fourth of July, Pool Parties, etc), make and take my super low point dips.  All but 2 of the dips are just 1 point per serving. 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 Warm 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 25 -Weight Watchers Freestyle Diet Plan Menu – Week of 6/25/18. 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.

Evening Snacks for Week 24 – 6/18/18

Listed below are the evening snacks I ate on Week 24.  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: Skinny Pop Popcorn 100 Calorie Bag (3 Points)

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

Wednesday: Weight Watchers Giant Fudge Bar (4 Points)

Thursday: Skinny Pop Popcorn 100 Calorie Bag (3 Points)

Friday:    Eat Smart Veggie Crisps (Sea Salt) (4 Points)

Saturday: 6 Specially Selected Anise Pizzelles (5 Points) (Available at Aldi)

Sunday:     Skinny Pop Popcorn 100 Calorie Bag (3 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 25 of the Weight Watchers Freestyle Diet Plan.

Week 25 – Weight Watchers Freestyle Diet Plan Menu – Week of 6/25/18

Monday

Breakfast: (2) Eggs in Purgatory (RECIPE FOLLOWS) (0 Points), Grapes (0 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch: 2 Slices of Borden Nonfat Sharp Cheese on Butter Bread Bread – Grilled Cheese (4 Points)

Eggs In Purgatory

2 to 4 Large Eggs

1 Small can of Tomato Sauce (7-8 ounce can)

1-2 Garlic Cloves, Minced

1/4 of an Onion, Diced Small

1/2 Teaspoon to 1 Teaspoon of Splenda

Pinch of Hot Pepper Flakes

1/4 Teaspoon of Dried Parsley

Salt/Pepper to Taste

Vegetable Cooking Spray

Bragg’s Nutritional Yeast (optional) (1.5 Tablespoons is 0 Points) This tastes just like Parmesan Cheese and even better, it’s so good for you.

DIRECTIONS:

  1. Spray a frying pan with vegetable cooking spray. Turn heat on high until pan gets hot.
  2. Turn pan down to lower heat and add garlic and onion.
  3. In a separate bowl, add tomato sauce, Splenda, pepper flakes, parsley, salt and pepper and stir well.
  4. Add to pan and stir to combine garlic, onions and sauce together.
  5. Crack eggs and add into your sauce. Cook eggs according to how you like your yolks (runny/harder).
  6. If you are using Bragg’s Nutritional Yeast, sprinkle over cooked eggs.
  7. This recipe is 0 SmartPoints on the Blue & Purple Plans.  On the Green Plan, if you use 2 Eggs, it’s 4 SmartPoints; 4 Eggs is 8 SmartPonts.  Also, you have enough sauce to add 4 eggs total to this recipe. Enjoy!

PRINTABLE RECIPE:

Save Print
Eggs in Purgatory
Author: DeeDeeDoes
Recipe type: Breakfast
Cuisine: Sicilian
Prep time:  5 mins
Cook time:  5 mins
Total time:  10 mins
Serves: 2-4
 
Ingredients
  • 2 to 4 Large Eggs
  • 1 Small can of Tomato Sauce (7-8 ounce can)
  • 1-2 Garlic Cloves, Minced
  • ¼ of an Onion, Diced Small
  • ½ Teaspoon to 1 Teaspoon of Splenda
  • Pinch of Hot Pepper Flakes
  • ¼ Teaspoon of Dried Parsley
  • Salt/Pepper to Taste
  • Vegetable Cooking Spray
  • Bragg's Nutritional Yeast (optional) (1.5 Tablespoons is 0 Points) This tastes just like Parmesan Cheese and even better, it's so good for you.
Instructions
  1. Spray a frying pan with vegetable cooking spray. Turn heat on high until pan gets hot.
  2. Turn pan down to lower heat and add garlic and onion.
  3. In a separate bowl, add tomato sauce, Splenda, pepper flakes, parsley, salt and pepper and stir well.
  4. Add to pan and stir to combine garlic, onions and sauce together.
  5. Crack eggs and add into your sauce. Cook eggs according to how you like your yolks (runny/harder).
  6. If you are using Bragg's Nutritional Yeast, sprinkle over cooked eggs.
  7. This recipe is 0 SmartPoints on the Blue & Purple Plans. On the Green Plan, if you use 2 Eggs, it's 4 SmartPoints; 4 Eggs is 8 SmartPoints. Also, you have enough sauce to add 4 eggs total to this recipe. Enjoy!
3.5.3251

Snack:Muscle Milk Bar (6 Points)

Dinner: Grilled Spicy Chicken Breast Skinless Cutlets, Baked Potato with Nonfat Sour Cream (5 Points), Broccoli

Snack: [Open]

Tuesday

Breakfast:  (3) Egg Omelette with (2) Slices of Borden Nonfat Sharp Cheese (1 Point)

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

Lunch: Turkey Breast on xTreme Wellness Spinach Ole Wrap with Mustard, Lettuce, Tomato, Red Onion (1 Point), Vegetable Straws (4 Points)

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

Dinner: Italian Turkey Bake (5 Points) (RECIPE FOLLOWS):

Italian Turkey Bake

2 Pounds of Ground Turkey Breast

1 Large Onion, Cubed Small

2-4 Garlic Cloves, Minced

4 Ounces of Whole Wheat Elbow or Shell Pasta

1 – 28 oz Can of Tomato Puree

1 Teaspoon of Basil

1.5 Teaspoons of Oregano

1 Pinch of Red Pepper Flakes

2 Teaspoons of Splenda

Salt/Pepper to Taste

2 Cups of Fat Free Cottage Cheese

1.5 Cups of Kraft Fat Free Shredded Mozzarella Cheese

2 Tablespoons of Parmesan Cheese

Vegetable Cooking Spray

Directions:

  1. Cook pasta & set aside.
  2. In a large frying pan that has been sprayed well with vegetable cooking spray and over high heat, add ground turkey breast, onion and garlic and saute until browned. If meat begins to stick, add 1/4 cup of water to pan.
  3. Drain and set aside.
  4. In a saucepan over medium high heat, add tomato puree and all spices, salt/pepper to taste and Splenda. Reduce heat to low and simmer uncovered.
  5. Add meat mixture and stir until combined. Keep heat on low for about 10 minutes until flavors blend.
  6. In a bowl, add cottage and shredded cheese and stir to combine.
  7. Spray a 11 x 7 baking dish with vegetable cooking spray.
  8. Spread 1/2 cup of meat/sauce mixture to the bottom of the baking dish.
  9. Add a half of a layer of pasta, cheese mixture and meat/sauce mixture. Repeat.
  10. Sprinkle Parmesan cheese on top. You may have extra meat sauce. You can freeze for later use or use at meal time.
  11. Bake uncovered at 350 degrees for 30-45 minutes or until heated through.
  12. Let sit covered for about 15 minutes before slicing.
  13. This serves 4 at 5B, 10G, 1P per serving.

PRINTABLE RECIPE:

Save Print
Italian Turkey Bake
Author: DeeDeeDoes
Recipe type: Dinner
Cuisine: Italian
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Serves: 4
 
This delicious Italian Turkey Bake serves 4 large sized servings for 5 Freestyle Points!
Ingredients
  • 2 Pounds Ground Turkey Breast
  • 1 Large Onion, Cubed
  • 2-4 Garlic Cloves, Minced
  • 4 Ounces of Whole Wheat Elbow or Shell Pasta
  • 1 - 28 oz Can Tomato Puree
  • 1 Teaspoon of Dried Basil
  • 1.5 Teaspoons of Dried Oregano
  • 1 Pinch Red Pepper Flakes
  • 2 Teaspoons of Splenda
  • Salt/Pepper to Taste
  • 2 Cups Fat Free Cottage Cheese
  • 1.5 Cups Kraft Fat Free Shredded Mozzarella Cheese
  • 2 Tablespoons Parmesan Cheese
  • Vegetable Cooking Spray
Instructions
  1. Cook pasta. Set aside.
  2. In a large frying pan that sprayed well with vegetable cooking spray and over high heat, add ground turkey breast, onion & garlic. Saute until browned.
  3. Drain and set aside.
  4. In a saucepan over medium high heat, add tomato puree and all spices, salt/pepper to taste and Splenda. Reduce heat to low and simmer uncovered.
  5. Add meat mixture and stir until combined. Keep heat on low for about 10 minutes until flavors blend.
  6. In a bowl, add cottage and shredded cheese and stir to combine.
  7. Spray a 11 x 7 baking dish with vegetable cooking spray.
  8. Spread ½ cup of meat/sauce mixture to the bottom of the baking dish.
  9. Add a half of a layer of pasta, cheese mixture and meat/sauce mixture. Repeat.
  10. Sprinkle Parmesan cheese on top. You may have extra meat sauce. You can freeze for later use or use at meal time.
  11. Bake uncovered at 350 degrees for 30-45 minutes or until heated through.
  12. Let sit covered for about 15 minutes before slicing.
  13. This serves 4 at 5B, 10G, 1P per serving.
3.5.3251

Snack: [Open]

Wednesday

Breakfast:  2 cups of Puffed Wheat Cereal with 1 cup Skim Milk (5 Points), Strawberries (0 Points)

Snack: Grapes (0 Points)

Lunch: Campbell’s Well Yes Chicken Noodle Soup (2 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Dinner: Mexicano Stuffed Peppers (RECIPE FOLLOWS) (0 Points), Mixed Green Salad using 0 Point Creamy Dreamy Hummus as Dressing with Nonfat Feta Cheese and Watermelon (0 Points)

Mexicano Stuffed Peppers

2 pounds of Ground Turkey Breast (can use Ground Chicken breast)

1 Bag of Frozen Cauliflower Rice (Completely defrosted)

2 Teaspoons 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 (0 Point)

1 Small Onion, Diced

6 Large Green Peppers

1 Teaspoon of Dried Cilantro

Vegetable Cooking Spray

Plain Fat Free Greek Yogurt (Optional)

1 Teaspoon of Mexican Oregano (Optional)

Directions:

  1. Spray a large saute pan with nonstick cooking spray. Place over medium heat until hot.
  2. Dump minced onion into pan. Cook until translucent. Add ground meat, saute until browned.
  3. Add beans, corn, rice, taco seasoning, cilantro and Mexican oregano if using. Stir in salsa.
  4. Clean and cut peppers in half lengthwise. Scoop out membranes.
  5. 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.
  6. 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.
  7. Cover and bake at 350 degrees for 20-30 minutes or until peppers have crisped up and meat is heated through each pepper.
  8. Top with extra salsa or 0 Point vegetables to keep at 0 Blue SmartPoints, 4 Green SmartPoints, 0 Purple SmartPoints.

PRINTABLE RECIPE:

Save Print
Mexicano Stuffed Peppers
Author: DeeDeeDoes
Recipe type: Dinner
Cuisine: Mexican
Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins
Serves: 6
 
Here is a delicious spin on the traditional stuffed peppers. Try these spicy, bean, rice and meat filled peppers that are 0 points on the Weight Watchers Freestyle Plan.
Ingredients
  • 2 pounds of Ground Turkey Breast (can use Ground Chicken breast)
  • 1 Bag of Frozen Cauliflower Rice (Completely defrosted)
  • 2 Teaspoons 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 (0 Point)
  • 1 Small Onion, Diced
  • 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)
Instructions
  1. Spray a large pan with nonstick cooking spray. Place over medium heat until hot.
  2. Dump minced onion into pan. Cook until translucent. Add ground meat & saute.
  3. Add beans, corn, rice, taco seasoning, cilantro and Mexican oregano if using. Stir in salsa.
  4. Cut peppers in half lengthwise. Scoop out membranes.
  5. 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.
  6. Spray a large baking dish with nonstick cooking spray. When peppers are cool enough to handle, stuff up to ½ cup of meat/bean mixture into each pepper half.
  7. Cover and bake at 350 degrees for 20-30 minutes or until peppers have crisped up and meat is heated through each pepper.
  8. Top with extra salsa or 0 Point vegetables to keep at 0 Blue SmartPoints, 4 Green SmartPoints, 0 Purple SmartPoints.
3.5.3251

Snack: [Open]

Thursday

Breakfast: Quest Bar (4 Points), 1 Banana

Snack: 3 Graham Crackers (3 Points), Grapes (0 Points)

Lunch:  Grilled Chicken Cutlet (0 Points) in Loaded Garden Salad with Light Dressing (4 Points)

Snack:  Apple, 1 cups of Fat Free Cottage Cheese (3 Points)

Dinner: Ground Chicken Breast with Onions, Peppers & Mushrooms with 2 ounces of Orecchiette Pasta (6 Points, Roasted Green Beans (Recipe Follows)

Balsamic Roasted Green Beans

1 Pound of Fresh Green Beans, Trimmed

1 Large Red Onion, Sliced into Rings

2 Garlic Cloves, Minced

1.5 Tablespoons of Balsamic Vinegar

2 Teaspoons of Olive Oil

Salt/Pepper to Taste

Vegetable Cooking Spray

Directions:

  1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook uncovered for about 10 minutes or until desired crispness. Drain.
  2. Spray an 11 x 7 pan with vegetable cooking spray. Then add beans, garlic and onion on top. Add Salt/Pepper to taste.
  3. Drizzle with vinegar and oil.
  4. Bake at 425 for 10-15 minutes. Then stir and cook for another 5 minutes.
  5. This recipes serves 4 people at just under 1 Point each on the Blue, Green & Purple Plans.. The entire recipe is 3 Points. This is also delicious the next day straight from the refrigerator. Just add some chicken breast and you have yourself a great lunch.

PRINTABLE RECIPE:

Save Print
Balsamic Roasted Green Beans
Author: DeeDeeDoes
Recipe type: Side Dish/Salad
Cuisine: American
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
 
Here is the perfect side dish to a dinner or even a great vegetable salad. This entire recipe is 3 Freestyle points. It serves about 4 people when used as a side dish at 1 Point per serving.
Ingredients
  • 1 Pound of Fresh Green Beans, Trimmed
  • 1 Large Red Onion, Sliced into Rings
  • 2 Garlic Cloves, Minced
  • 1.5 Tablespoons of Balsamic Vinegar
  • 2 Teaspoons of Olive Oil
  • Salt/Pepper to Taste
  • Vegetable Cooking Spray
Instructions
  1. Place green beans in a saucepan and cover with water. Bring to a boil. Cook uncovered for about 10 minutes or until desired crispness. Drain.
  2. Spray an 11 x 7 pan with vegetable cooking spray. Then add beans, garlic and onion on top. Add Salt/Pepper to taste.
  3. Drizzle with vinegar and oil.
  4. Bake at 425 for 10-15 minutes. Then stir and cook for another 5 minutes.
  5. This recipes serves 4 people at just under 1 Point each on the Blue, Green & Purple Plans.. The entire recipe is 3 Points. This is also delicious the next day straight from the refrigerator. Just add some chicken breast and you have yourself a great lunch.
3.5.3251

Snack: [Open]

Friday

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

Snack:  Skinny Pop 100 Calorie Bag Popcorn (3 Points)

Lunch: Freestylin’ Deviled Eggs (0 Points), Pickled Mushrooms (3 Points) (RECIPE FOLLOWS):

Pickled Mushrooms

1.5 Pounds of White Mushrooms, Cleaned

1 Red Onion, Sliced in Half and Separated into Rings

1 Minced Garlic Clove

1/2 Cup of Rice Wine Vinegar

1/3 Cup of Canola Oil

2 Tablespoons of Water

1.5 Teaspoons of Salt

1.5 Teaspoons of Splenda

DIRECTIONS:

  1. In a large bowl combine everything except mushrooms and onions. Whisk to combine.
  2. Add onion and mushrooms.
  3. Toss to coat everything.
  4. Cover and refrigerate at least 8 hours.
  5. Makes at little over 4 cups. Each 1/2 cup serving is 3 SmartPoints on the Blue, Green & Purple Plans.

PRINTABLE RECIPE:

Save Print
Pickled Mushrooms
Author: DeeDeeDoes
Recipe type: Side Dish
Cuisine: American
Prep time:  5 mins
Cook time:  8 hours
Total time:  8 hours 5 mins
Serves: 4+ Cups
 
Ingredients
  • 1.5 Pounds of White Mushrooms, Cleaned
  • 1 Red Onion, Sliced in Half and Separated into Rings
  • 1 Minced Garlic Clove
  • ½ Cup of Rice Wine Vinegar
  • ⅓ Cup of Canola Oil
  • 2 Tablespoons of Water
  • 1.5 Teaspoons of Salt
  • 1.5 Teaspoons of Splenda
Instructions
  1. In a large bowl combine everything except mushrooms and onions. Whisk to combine.
  2. Add onion and mushrooms.
  3. Toss to coat everything.
  4. Cover and refrigerate at least 8 hours.
  5. Makes at little over 4 cups. Each ½ cup serving is 3 SmartPoints on the Blue, Green & Purple Plans.
3.5.3251

Snack:  Premier Protein Vanilla Shake (2 Points)

Dinner:    Pork Tenderloin (6 ounces) (4 Points), Freestylin’ Brussel Sprouts with Cranberries (2 Points), Unsweetened Applesauce (0 Points)

Snack: [Open]

Saturday

Breakfast:   Omelette in a Mug (0 Points) (RECIPE FOLLOWS)

Omelette in a Mug

3 Large Eggs, Beaten

1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese

1 Slices of Dietz & Watson Canadian Bacon, Minced

2 Tablespoons of Diced Red and Green Pepper

Salt/Pepper to Taste

Vegetable Cooking Spray

DIRECTIONS:

  1. In a large microwaveable mug that has been sprayed vegetable cooking spray, add all ingredients and stir well.
  2. Microwave for 30-40 seconds, take out and stir.
  3. Cook 30 seconds – more or less – until eggs are set.
  4. Entire mug is 0 SmartPoints on the Blue & Purple Plans and 6 SmartPoints on the Green Plan.

PRINTABLE RECIPE:

Save Print
Omelette in a Mug
Author: DeeDeeDoes
Recipe type: Breakfast
Cuisine: American
Prep time:  5 mins
Cook time:  3 mins
Total time:  8 mins
Serves: 1
 
Ingredients
  • 3 Large Eggs, Beaten
  • ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese
  • 1.5 Slices of Canadian Bacon, Minced
  • 2 Tablespoons of Diced Red and Green Pepper
  • Salt/Pepper to Taste
  • Vegetable Cooking Spray
Instructions
  1. In a large microwaveable mug that has been sprayed vegetable cooking spray, add all ingredients and stir well.
  2. Microwave for 30-40 seconds, take out and stir.
  3. Cook 30 seconds - more or less - until eggs are set.
  4. Entire mug is 0 SmartPoints on the Blue & Purple Plans and 6 SmartPoints on the Green Plan.
3.5.3251

Snack: 2 Bananas (0 Points)

Lunch:  Out

Snack: Grapes (0 Points)

Dinner: Roast Beef (10 Points), Corn on Cob (0 Points), Baked Potato with Nonfat Greek Yogurt (5 Points)

Snack: [Open]

Sunday

Breakfast:  Pineapples in 1 Cup of Lowfat Pineapple Cottage Cheese (8 Points)

Snack: Grapes (0 Points)

Lunch:   Hillshire Farms Ultra Thin Pastrami (4 oz) (2 Points) on (2) Joseph’s Flax Oat Bran Pitas (2 Points) with Lettuce, Onion, and Tomato

Snack:   Watermelon Chunks (0 Points)

Dinner: WonTon Soup, Egg Roll (8 Points)

Snack: [Open]

WEIGHT WATCHERS FOODS FROM AMAZON:

Ole xTreme Wellness Spinach Tortillas

Skinny Pop 100 Calorie Popcorn Bags (Bulk)

Eat Smart Veggie Crisps (Bulk)

Oregon Sugar Free Chai Tea

Premier Protein Vanilla Shakes

Lily’s Dark Chocolate Chips

Granulated Splenda

Bragg’s Nutritional Yeast

Mexican Oregano

Quest Bars

Joseph’s Flax Oat Bran Pita

BEST FOOD PREP TOOL FROM AMAZON:

Vidalia Chop Wizard

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

TIRED OF THE  SAME OLD MEALS FOR BREAKFAST EVERYDAY? TRY THESE PIONEER WOMAN’S BREAKFAST RECIPES THAT HAVE BEEN REMADE TO FIT WEIGHT WATCHERS FREESTYLE. CLICK HERE.

WANT TO SEE THE 2 THINGS THAT HELP ME TO LOSE WEIGHT EVERY WEEK ON WEIGHT WATCHERS? CLICK HERE.

ALSO, HERE IS A 3 DAY WEIGHT WATCHERS FREESTYLE MENU WHERE EVERYDAY IS O POINTS!

PINTEREST PIN FOR LATER ⇓

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

PIN FOR LATER ⇓

 

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

PINTEREST PIN FOR LATER ⇓

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

PIN FOR LATER ⇓

 

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

PINTEREST PIN FOR LATER ⇓

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

PIN FOR LATER ⇓

Week 25 Weight Watchers Freestyle Diet Plan Menu Week 6/25/18

1.9Kshares
  • Facebook
  • Twitter

Filed Under: Food, Meal Plans, Weekly Meal Plans

Subscribe

Subscribe to email
Loading
Previous Post: « Low Point Weight Watchers Freestyle Recipes – NOW PRINTABLE!
Next Post: All 0 Point Printable Weight Watchers Freestyle Recipes – Week 2 Roundup »

Primary Sidebar

RECIPE KEY

  • Slow Cooker Recipes
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Freezer Friendly
  • Quick Cook Recipes
  • Low Carb Recipes
  • Kid Approved Recipes
  • Meal Prep Recipes
  • 0 SmartPoint Recipes
  • Under 5 SmartPoint Recipes
  • Healthier CopyCat Recipes
  • Appetizer Recipes
  • Soup Recipes
  • Breakfast Recipes
  • Lunch Recipes
  • Dinner Recipes
  • Drink Recipes
  • Desserts Recipes
  • Side Dishes

Meet DeeDeeDoes

Meet DeeDeeDoes
Subscribe to email
Loading

Most Popular Recipes

Weight Watchers 0 Point Black Bean & Corn Salad

Weight Watchers Black Bean Corn Salad & Sweet Lime Dressing – Updated with New Recipes!

posted in 0 SmartPoint Recipes, Appetizers, Dinner, Food, Lunch, Meal Prep, Most Popular, Quick Cook Recipes, Recipes, Under 5 SmartPoint Recipes, Weight Watchers Recipes

All the Rules I Break on Weight Watchers Freestyle Yet Still Lose Weight Every Week – Updated!

posted in Food, Most Popular

Weight Watchers 30 Day Meal Plan I Used and Lost 15 Pounds My Second Month on Weight Watchers

posted in Food, Meal Plans, Most Popular, Weekly Meal Plans

Subscribe to email
Loading

Footer

You might also like

Weight Watchers Recipes + Weekly Weight Loss Meal Plan (1/18-1/24)

Weight Watchers Recipes + Weekly Weight Loss Meal Plan (1/18-1/24)

Weight Watchers Recipes + Weekly Weight Loss Meal Plan (1/11-1/17)

Picture of 2 Healthy Italian Stuffed Zucchini Halves made for Weight Watchers from deedeedoes.com

Healthy Italian Stuffed Zucchini Recipe + Weight Watchers Recipe

Weight Watchers Recipes + Weekly Weight Loss Meal Plan (1/4-1/10)

Weight Watchers Healthy Bird's Nest Breakfast Recipe - DeeDeeDoes

Healthy Bird’s Nest Breakfast Cups Recipe + Weight Watchers Friendly + Easy Meal Prep

Copyright © 2021 · Divine theme by Restored 316

I highly encourage you to share and/or pin my posts. But please remember that any images/photographs and/or words written on this blog are the property of Dee Dee Does. You may use some images/photographs as long as it accompanies a link back to my original post. Please do not alter any of my images/photos by removing any watermarks, cropping, or editing without first obtaining permission from me in writing. Thank you very much!
Copyright © 2021 Dee Dee Does · Disclosure policy