Can you believe we are at Week 30 already? This year is flying by. Although I love the summer, I can’t wait for the tastes of fall. Anything with maple, pumpkin, apples – I’m there. So you will see a fall inspired recipe or two below. I hope you like them.
If you didn’t see the Week 29 menu, it can be found right here and the menu has 2 brand new delicious recipes to try.
There are some new recipes on this week’s menu so put some paper in your printer and get ready to put some new recipes on your menu for next week.
Let’s see what is cooking on Week 30 -Weight Watchers Freestyle Diet Plan Menu – Week of 7/30/18.
Evening Snacks for Week 29Â – 7/23/18
Listed below are the evening snacks I ate on Week 29. 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: Strawberry Parfait (3 Points)
Tuesday: Pop Secret 100 Calorie Popcorn (4 Points)
Wednesday:Â Â 6 Anise Pizzelles (Speciality Selected) (5 Points)
Thursday:Â Pop Secret 100 Calorie Popcorn (4 Points)
Friday:  Bowl of Strawberries with Splenda and Fat Free Cool Whip  (3 Points)
Saturday:Â 3 Murray’s Sugar Free Chocolate Chip Cookies (5 Points)
Sunday:Â Â 6 Anise Pizzelles (Speciality Selected) (5 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 30 of the Weight Watchers Freestyle Diet Plan.
Week 30 – Weight Watchers Freestyle Diet Plan Menu – Week of 7/30/18
Monday
Breakfast: 1 Cup of Banana Nut Cheerios with 1/2 Cup of Skim Milk (7 Points)
Snack:Â 3 Murray’s Sugar Free Chocolate Chip Cookies (5 Points)
Lunch: Massive Garden Salad with Grilled Chicken Breast Strips Light Balsamic Vinegarette Dressing mixed with more Balsamic Vinegar (4 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Â Roast Pork Loin with Maple Glaze (7 Points) (RECIPE FOLLOWS), Roasted Asparagus with Lemon (0 Points), Cucumber Slaw (0 Points)
Roast Pork Loin with Maple Glaze
3 Pound Boneless Pork Loin Roast or Tenderloin
Salt/Pepper to Taste
1 Teaspoon of Dried Rosemary
Pinch of Dried Thyme
1/2 Cup Sugar Free Maple Syrup
2 Tablespoons of Dijon Mustard
1.5 Tablespoons Each of Soy Sauce & Cider Vinegar
Vegetable Cooking Spray
DIRECTIONS:
- In a small pan stir together maple syrup, mustard, soy and vinegar. Bring to boil over medium heat, stirring until it thickens and reduces to about 2/3 cup. This takes about 5 minutes.
- Put pork roast in a baking pan that has been sprayed with Vegetable Cooking Spray. Season with salt and pepper to taste. Sprinkle on Rosemary & Thyme.
- Pour thickened glaze over roast.
- Put in a preheated 350 degree oven to roast. Every 20 minutes, brush the pork with the glaze. Roast the pork until a thermometer reads 145 degrees when stuck in the middle of the roast. This takes about 75 minutes.
- When pork is done, take it out of a pan and cover with foil before slicing. (About 10 minutes).
- While pork is resting, pour remaining glaze into saucepan and add a few tablespoons of water to it. Reheat over low heat and serve with pork on the side (if desired).
- This makes 6 Servings at 7 Freestyle Points each. Enjoy!
PRINTABLE
- 3 Pound Boneless Pork Loin Roast or Tenderloin
- Salt/Pepper to Taste
- 1 Teaspoon of Dried Rosemary
- Pinch of Dried Thyme
- ½ Cup Sugar Free Maple Syrup
- 2 Tablespoons of Dijon Mustard
- 1.5 Tablespoons Each of Soy Sauce & Cider Vinegar
- Vegetable Cooking Spray
- In a small pan stir together maple syrup, mustard, soy and vinegar. Bring to boil over medium heat, stirring until it thickens and reduces to about ⅔ cup. This takes about 5 minutes.
- Put pork roast in a baking pan that has been sprayed with Vegetable Cooking Spray. Season with salt and pepper to taste. Sprinkle on Rosemary & Thyme.
- Pour thickened glaze over roast.
- Put in a preheated 350 degree oven to roast. Every 20 minutes, brush the pork with the glaze. Roast the pork until a thermometer reads 145 degrees when stuck in the middle of the roast. This takes about 75 minutes.
- When pork is done, take it out of a pan and cover with foil before slicing. (About 10 minutes).
- While pork is resting, pour remaining glaze into saucepan and add a few tablespoons of water to it. Reheat over low heat and serve with pork on the side (if desired).
- This makes 6 Servings at 7 Freestyle Points each. Enjoy!
Snack: [Open]
Tuesday
Breakfast: (1) Mini Bagels (3 Points) with I Can’t Believe It’s Not Butter Spray, (2) Hardboiled Eggs (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:  Progresso Heart Healthy Italian Wedding Soup (3 Points), Mini Bagel (Toasted) with Spray Butter (3 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Dinner:   2 Ingredient Dough Recipe (Making Calzones!) = (10 Points)
Snack: [Open]
Wednesday
Breakfast:Â Â Egg Omelette with Green Peppers, Onions & Fat Free Cheddar Cheese = (0 Points)
Snack: Grapes (0 Points)
Lunch:(2) cans of Solid White Tuna with onions, jalapeno and celery (0 Points), (2) Tablespoons of Light Mayonnaise (3 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Overstuffed Zucchini Boats (0 Points)
Snack: [Open]
Thursday
Breakfast: Cheer Up Peachy Keen Soup (0 Points)
Snack: 1 Cup of Nonfat Cottage Cheese with Grapes (3 Points)
Lunch:Â Freestylin’ Chicken Corn Chowder (2 Points), Small Garden Salad (2 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Creamy Chicken Over Rice (1 Point)Â Â
Snack: [Open]
Friday
Breakfast: 2 Hardboiled Eggs with Mini Bagel (3 Points)
Snack: Pop Secret 100 Calorie Popcorn (4 Points)
Lunch: Same as yesterday (4 Points)
Snack:Â Murray’s Sugar Free Chocolate Chip Cookies (5 Points)
Dinner: Turkey Breast (0 Points), Roasted Green Beans, Peppers & Onion (2 Points) (RECIPE FOLLOWS)
Roasted Green Beans with Peppers & Onion
1.5 Pounds of Green Beans, Ends Trimmed
1 Each Red & Yellow Pepper, Cut Into Strips
1 Large Onion, Cut Into Strips
1/2 Cup of Marzetti Simply Dressing Light Balsamic Vinegarette Dressing
1 Cup of Kraft Fat Free Shredded Mozzarella Cheese
DIRECTIONS:
- Toss string beans, peppers and onion with dressing and place in a large roasting pan.
- Put in a preheated 400 degree oven and bake for 30 minutes or until vegetables are tender. Stir halfway through baking time.
- Sprinkle with fat free cheese and bake an additional 3 minutes or until cheese is melted.
- This makes 6 servings at 2 Freestyle Points each. Enjoy!
*Also, if you cannot find Kraft Fat Free Shredded Cheese where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup).
PRINTABLE
- 1.5 Pounds of Green Beans, Ends Trimmed
- 1 Each Red & Yellow Pepper, Cut Into Strips
- 1 Large Onion, Cut Into Strips
- ½ Cup of Marzetti Simply Dressing Light Balsamic Vinegarette Dressing
- 1 Cup of Kraft Fat Free Shredded Mozzarella Cheese
- Toss string beans, peppers and onion with dressing and place in a large roasting pan.
- Put in a preheated 400 degree oven and bake for 30 minutes or until vegetables are tender. Stir halfway through baking time.
- Sprinkle with fat free cheese and bake an additional 3 minutes or until cheese is melted.
- This makes 6 servings at 2 Freestyle Points each. Enjoy!
Snack: [Open]
Saturday
Breakfast: Freestylin’ Make Ahead Muffin Melts (7 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Lunch:Â Mixed Greens & Pear Salad (3 Points) (RECIPE FOLLOWS), Grilled Chicken Breast (0 Points)
Mixed Greens & Pear Salad
1 Bag of Romaine Lettuce
1 Red Onion, Peeled and Sliced Thin
2 Large Pears, Thinly Sliced
1/2 Cup of Kraft Fat Free Cheddar Cheese (Shredded)
2 Tablespoons of Ocean Spray Reduced Sugar Dried Cranberries
1/3 Cup of Ken’s Light Balsamic Vinegarette Dressing
Cracked Black Pepper to Taste
DIRECTIONS:
- Combine everything in a large salad bowl except the dressing. Toss to combine.
- Pour Salad Dressing just prior to serving and toss again.
- This makes 6 servings at 3 Freestyle Points each. Enjoy!
PRINTABLE
- 1 Bag of Romaine Lettuce
- 1 Red Onion, Peeled and Sliced Thin
- 2 Large Pears, Thinly Sliced
- ½ Cup of Kraft Fat Free Cheddar Cheese (Shredded)
- 2 Tablespoons of Ocean Spray Reduced Sugar Dried Cranberries
- ⅓ Cup of Ken's Light Balsamic Vinegarette Dressing
- Cracked Black Pepper to Taste
- Combine everything in a large salad bowl except the dressing. Toss to combine.
- Pour Salad Dressing just prior to serving and toss again.
- This makes 6 servings at 3 Freestyle Points each. Enjoy!
Snack:Â Grapes (0 Points)
Dinner: Dinner out
Snack: [Open]
Sunday
Breakfast:Â Egg Omelette with Green Peppers, Onions & Fat Free Cheddar Cheese (0 Points)
Snack:Â Sugar Free Jello (0 Points)
Lunch:Â Â Latin Shrimp Bisque (1 Point)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Slow Cooker Spicy Chicken Fajitas over Orzo (5 Points)
Snack: [Open]
I hope you enjoy Weight Watchers Freestyle Diet Plan Menu – Week 7/30/18 and try the newest recipes!
*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!
Marge says
Awesome thanks for sharing.
Marge Crowder