Are you ready for some more printable low point recipes to print? Below is the Week 3 Roundup of all printable Weight Watchers Freestyle recipes.
In case you missed them, here are the roundups for Week 1 and Week 2
Let’s start printing out some low point recipes to keep on hand when you need a change in your usual repertoire.
Spicy Chicken Corn Chowder
3 Cups of Shredded Cooked Chicken Breasts (Skinless)
32 Ounces of Chicken Broth
1.5 Cups of Frozen Corn, Thawed
1 Red Onion, Cubed Small
1 Each Red and Green Pepper, Cubed Small
3/4 Cup of Picante Sauce
2 Teaspoons of Ground Cumin
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Dried Cilantro
2 Tablespoons Each of Cornstarch & Water
1.5 Cups of Kraft Fat Free Cheddar Cheese
Salt/Pepper to Taste
Vegetable Cooking Spray
DIRECTIONS:
- In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3-5 minutes).
- Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
- In a separate cup, combine cornstarch and water. Stir until smooth.
- Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
- Stir in shredded cheese and stir before serving adding salt/pepper to taste.
- This makes about 8 servings at 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 8 SmartPoints per serving. Enjoy!
PRINTABLE
- 3 Cups of Shredded Cooked Chicken Breasts (Skinless)
- 32 Ounces of Chicken Broth
- 1.5 Cups of Frozen Corn, Thawed
- 1 Red Onion, Cubed Small
- 1 Each Red and Green Pepper, Cubed Small
- ¾ Cup of Picante Sauce
- 2 Teaspoons of Ground Cumin
- 1 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Dried Cilantro
- 2 Tablespoons Each of Cornstarch & Water
- 1.5 Cups of Kraft Fat Free Cheddar Cheese
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3-5 minutes).
- Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
- In a separate cup, combine cornstarch and water. Stir together until smooth.
- Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
- Stir in shredded cheese and stir before serving adding salt/pepper to taste.
- This makes about 8 servings at 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 8 SmartPoints per serving. Enjoy!
Zesty Lime Marinated Shrimp Salad
3 Pounds Large Shrimp, Cooked, Peeled and Tails Removed
1 Each Red Onion, Green Pepper & Red Pepper, Cut into Strips
2 Large Cucumbers, Peeled and Seeded
1 Jalapeno Pepper
3 Large Roma/Plum Tomatoes (Ripe)
Salt/Pepper to Taste
3/4 Cup of Lime Juice mixed with Swerve Sugar Substitute to Taste
DIRECTIONS:
- In a food processor, pulse onion and red & green peppers until finely chopped. Set aside in bowl.
- Do the same to the cucumbers, jalapeno pepper and the tomatoes. Add to onion bowl adding salt/pepper to taste and stir to combine.
- Add shrimp to the food processor and pulse lightly. Then add to vegetable bowl and drizzle in the lime juice mixture and more salt/pepper to taste, if desired.. Chill until serving. This is best served with something crunchy such as “Tortilla” Chips using Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread (recipe below) or Bellino Italian Toasts.
- This makes about 10 cups at 0 Freestyle Points for the entire recipe. Enjoy!
PRINTABLE
- 3 Pounds Large Shrimp, Cooked, Peeled and Tails Removed
- 1 Each Red Onion, Green Pepper & Red Pepper, Cut into Strips
- 2 Large Cucumbers, Peeled and Seeded
- 1 Jalapeno Pepper
- 3 Large Roma/Plum Tomatoes (Ripe)
- Salt/Pepper to Taste
- ¾ Cup of Lime Juice mixed with Swerve Sugar Substitute to Taste
- In a food processor, pulse onion and red & green peppers until finely chopped. Set aside in bowl.
- Do the same to the cucumbers, jalapeno pepper and the tomatoes. Add to onion bowl adding salt/pepper to taste and stir to combine.
- Add shrimp to the food processor and pulse lightly. Then add to vegetable bowl and drizzle in the lime juice mixture and more salt/pepper to taste, if desired.. Chill until serving. This is best served with something crunchy such as "Tortilla" Chips using Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread (recipe below) or Bellino Italian Toasts.
- This makes about 10 cups at 0 Freestyle Points for the entire recipe. Enjoy!
Joseph’s Lavash “Tortilla” Chips
Joseph Flax Oat Bran & Whole Wheat Lavash Bread
Vegetable Cooking Spray
Your Favorite Spices
DIRECTIONS:
- Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with your favorite spices. I use garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in a 350 degree preheated oven and bake for about 5 minutes. DO NOT OVERBAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags to keep.
- One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cu the tortilla chips from this bread, you will get a nice size serving of “chips”.
PRINTABLE
- Joseph Flax Oat Bran & Whole Wheat Lavash Bread
- Vegetable Cooking Spray
- Your Favorite Spices
- Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with your favorite spices. I use garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in a 350 degree preheated oven and bake for about 5 minutes. DO NOT OVERBAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags to keep.
- One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cut the tortilla chips from this bread, you will get a nice size serving of “chips”.
Stove Top Chicken Cacciatore
1.5 Pounds of Chicken Tenderloins, Thawed
1 Large Onion, Sliced into Rings
1 Each Green & Red Pepper, Sliced into Rings (Seeded)
2 Garlic Cloves, Minced
Pound of White Mushrooms, Sliced
1 Can of Tomato Puree sweetened with 1-2 Teaspoons of Splenda
1/2 Teaspoon Each of Garlic Powder & Onion Powder
1/2 Teaspoon of Crushed Red Pepper Flakes
1 Teaspoon Each of Dried Basil & Parsley
Vegetable Cooking Spray
Salt/Pepper to Taste
Chicken Broth, Optional
DIRECTIONS:
- In a large saucepan that has been sprayed with Vegetable Cooking Spray and over high heat, saute onion, peppers and garlic. You can add in a few tablespoons of chicken broth so vegetables don’t stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
- In a separate bowl, combine tomato puree, Splenda and all the spices. Stir to combine.
- Add chicken tenderloins to saucepan with the vegetables.
- Pour in sauce mixture. Cover pan and simmer for about 30 minutes or until chicken tenderloins read 170 degrees using a thermometer.
- This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it’s 3 SmartPoints per serving.To keep the SmartPoints the same, serve over Zoodles, Spaghetti Squash or Cauliflower Rice. Enjoy!
PRINTABLE
- 1.5 Pounds of Chicken Tenderloins, Thawed
- 1 Large Onion, Sliced into Rings
- 1 Each Green & Red Pepper, Sliced into Rings (Seeded)
- 2 Garlic Cloves, Minced
- Pound of White Mushrooms, Sliced
- 1 Can of Tomato Puree sweetened with 1-2 Teaspoons of Splenda
- ½ Teaspoon Each of Garlic Powder & Onion Powder
- ½ Teaspoon of Crushed Red Pepper Flakes
- 1 Teaspoon Each of Dried Basil & Parsley
- Vegetable Cooking Spray
- Salt/Pepper to Taste
- Chicken Broth, Optional
- In a large saucepan that has been sprayed with Vegetable Cooking Spray and over high heat, saute onion, peppers and garlic. You can add in a few tablespoons of chicken broth so vegetables don't stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
- In a separate bowl, combine tomato puree, Splenda and all the spices. Stir to combine.
- Add chicken tenderloins to saucepan with the vegetables.
- Pour in sauce mixture. Cover pan and simmer for about 30 minutes or until chicken tenderloins read 170 degrees using a thermometer.
- This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it's 3 SmartPoints per serving.To keep the SmartPoints the same, serve over Zoodles, Spaghetti Squash or Cauliflower Rice. Enjoy!
There is a wrap up of Week 3 Roundup of all printable Weight Watchers Freestyle recipes. I hope you make some of these recipes soon and let me know how you like them.
Jane Kimbrough says
I LOVE these recipes. Thank you.
[email protected] says
Thanks Jane!!!! Enjoy them!
Connie Campbell says
I want to thank you for taking the time to give us these great menu’s they help me a lot specially since I have a hard time trying to figure out what to make.
[email protected] says
You are so very welcome Connie! I enjoy it and I am glad you do too. Thanks for writing.