Have you made any of the slow cooker recipes from last week’s menu? If not, you can find them right here. They are perfect for summer since you don’t have to stand at the stove and cook and even better for the upcoming fall season. Yum!

Get ready for some new delicious low point recipes to work into your weekly menu.

Let’s see what is cooking on Week 32 -Weight Watchers Freestyle Diet Plan Menu – Week of 8/13/18.

Evening Snacks for Week 31 – 8/6/18

Listed below are the evening snacks I ate on Week 31.  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:Weight Watchers Chocolate Caramel Mini Bar (2 Points)

Tuesday: 1 Cup of No-Sugar Added Sunny Orange Sherbert (5 Points)

Wednesday:   Oui Coconut Yogurt (8 Points)

Thursday:   7 Skippy PB Bites (3 Points)

Friday:    Weight Watchers Chocolate Caramel Mini Bar (2 Points)

Saturday: 3 Wasa Light Crackerbread (2 Points), 1 Laughing Cow Cheese Wedge (1 Point)

Sunday:    3 Wasa Light Crackerbread (2 Points), 1 Laughing Cow Cheese Wedge (1 Point)

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 32 of the Weight Watchers Freestyle Diet Plan.

Week 32 – Weight Watchers Freestyle Diet Plan Menu

Week of 8/13/18

Monday

Breakfast: Creamy South of the Border Eggs (0 Points)

Snack: Weight Watchers Giant Fudge Bar (4 Points)

Lunch:  Can of Tuna with Light Mayonnaise (1 Point), 2 Slices of Nature’s Own Butterbread (3 Points), Lettuce, Tomato, Onion (0 Points), 1/2 Cup of Fat Free Cottage Cheese with Mandarin Oranges (2 Points)

Snack: Fat Free Sugar Free Vanilla Pudding (2 Points)

Dinner:  Boneless Pork Chops with Apple Cider Glaze (7 Points) (Recipe Follows), Asparagus (0 Points)

Boneless Pork Chops with Apple Cider Glaze 

6 Boneless Center Cut Pork Chops

Salt/Pepper to Taste

Vegetable Cooking Spray

1/4 Cup of Chicken Broth

3 Garlic Cloves, Minced

1/4 Cup of Apple Cider Vinegar

2 Cups of Apple Cider

1 Teaspoon Each of Dijon Mustard & Dried Rosemary

Pinch of Crushed Red Pepper Flakes

DIRECTIONS:

1. Season pork chops with salt and pepper to taste.
2. In a large saute pan over medium high heat (when pan is hot), add in pork chops and brown. Add in up to 1/4 cup of Chicken Broth to prevent sticking. Cook until chops are brown on both sides and a thermometer registers 145 degrees. This takes about 8 minutes. Transfer to a plate.
3. In the same saute pan, add garlic over medium heat until it is fragrant. Don’t over brown. Add in some more chicken broth to prevent sticking if you need to.
4. Stir in vinegar. Add in cider and remaining ingredients.
5. Keep cooking until glaze is reduced about 25 minutes.
6. Put the pork chops back into the skillet turning them to coat with glaze.
7. This makes 6 servings at 7 Freestyle Points each. Enjoy!

PRINTABLE

Snack: [Open]

Tuesday

Breakfast:  2 Cups of Puffed Wheat (2 Points), 1/2 Cup of Skim Milk (2 Points), Banana

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch: Massive Green Salad with Nonfat Feta Cheese and 3 Tablespoons of Ken’s Lite Balsamic Vinaigrette (4 Points), Grilled Chicken Breast (0 Points)

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

Dinner: Grilled Tuna Steak (0 Points), Baked Sweet Potato (8 Points) with Splenda mixed with Cinnamon, Broccoli Spears

Snack: [Open]

Wednesday

Breakfast:   Puffy Persian Omelet (0 Points)

Snack:  3 Murray’s Sugar Free Chocolate Chip Cookies (5 Points)

Lunch: Same as yesterday (4 Points)

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

Dinner:  Cheesy Brushetta Grilled Chicken (2 Points) (Recipe Follows)

Cheesy Brushetta Grilled Chicken

6 Boneless Skinless Chicken Breasts

1/2 Cup of Ken’s Lite Sun Dried Tomato Dressing

1 Can of Rotel Diced Italian Harvest Tomatoes, Drained

1 Cup of Kraft Fat Free Mozzarella Cheese

Salt/Pepper to Taste

1 Teaspoon Each of Dried Basil, Parsley, Oregano

Vegetable Cooking Spray

DIRECTIONS:

1. Cover your barbeque grill grate with heavy duty foil that has been sprayed with Vegetable Cooking Spray and preheat to medium heat.
2. Put chicken and Ken’s Lite Sun Dried Tomato Dressing in a bag and squeeze bag to combine everything. Refrigerate for 10 minutes.
3. Remove chicken and put on the side of grill without foil. Grill for about 10 minutes. (Do not turn)
4. Meanwhile, in a saucepan put drained diced tomatoes and basil, parsley & oregano heat through.
5. After 10 minutes, put chicken (cooked side up) on the foil. Spoon some of the tomato mixture on each chicken breast. Close lid and grill for another 8 minutes or until chicken reads 170 degrees on a thermometer. Top with mozzarella cheese and serve.
6. This makes 6 servings at 2 Freestyle Points each. Enjoy!

PRINTABLE

Thursday

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

Snack: Melon Fruit Salad (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: Freestyle Crabby Fish (2 Points), Sauteed Portobellos & Green Beans (0 Points)

Snack: [Open]

Friday

Breakfast: Slim Fast 3 2 1 Bar (4 Points)

Snack: 2 Hardboiled Eggs (0 Points), Watermelon (0 Points)

Lunch:  Mexican Taco Salad Cups (1 Point) (Recipe Follows)

Mexican Taco Salad Cups

2 Cans of Fat Free Refried Beans

6 Ole Xtreme Wellness Spinach Tortillas

1 Teaspoon Each Chili Powder, Dried Cilantro

Salt/Pepper to Taste

Avocado Free Guacamole, Fat Free Plain Greek Yogurt, Tabasco Sauce, Shredded Lettuce, Salsa

1 1/4  Cups of Kraft Fat Free Cheddar Cheese

Vegetable Cooking Spray

DIRECTIONS:

1. In a bowl, combine fat free refried beans, salt/pepper to taste, chili powder and cilantro and mix well. Heat in microwave until warmed through.
2. Spray these Tortilla Oven Mold Pans with vegetable cooking spray. Press a tortilla into each pan. Spray tortilla with more cooking spray and add additional spices to taste.
3. Bake until golden at 400 degrees – about 8 minutes. Remove from oven and let cool in the pan.
4. Remove tortilla cups and fill with bean mixture and 0 Point toppings listed above. Sprinkle a scant 1/4 cup of Kraft Fat Free Cheddar Cheese into each tortilla for 0 Points.
5. Each tortilla is 1 Blue SmartPoint, 4 Green SmartPoints, 1 Purple SmartPoint. Enjoy!

PRINTABLE

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

Dinner:   Chicken Marsala (0 Points), 1 Cup of Orzo (5 Points)

Snack: [Open]

Saturday

Breakfast:  2 Cups of Puffed Wheat (2 Points), 1/2 Cup of Skim Milk (2 Points), Banana

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch:   Same as yesterday (1 Point)

Snack: Premier Protein Vanilla Shake (2 Points)

Dinner: Dinner out

Snack: [Open]

Sunday

Breakfast: Sunnyside Eggs in a Hole (0 Point)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch:  Subway Footlong Veggie Delite on 9 Grain Wheat (12 Points)

Snack: Melon Fruit Salad, 2 Hardboiled Eggs (0 Points)

Dinner:  0 Point Mushroom Laden Salisbury Steak (0 Points)

Snack: [Open]

I hope you enjoy Weight Watchers Freestyle Diet Plan Menu – Week 8/13/18 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!

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Murray’s Sugar Free Chocolate Chip Cookies

Ole Extreme Wellness Spinach Tortillas

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PIN FOR LATER ⇓