Now that a new month is upon us and we are almost in another season, how are you doing on your weight loss journey?
Like I said in the past, I have a ways to go and I am ready for what lies ahead. Of course, as time goes on, the weight loss can wax and wane, but that’s part of it. The key is to stay motivated with lots of good, healthy food.
With that being said, I have added 3 new recipes to the Week 35 -Weight Watchers Freestyle Diet Plan Menu – Week of 9/7/18. And, if you would like to see Week 34’s menu, it can be found right here.
Evening Snacks for Week 34Â – 8/24/18
Listed below are the evening snacks I ate on Week 34. 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:Â 6 Lance Real Peanut Butter Toasty Crackers (6 Points)
Tuesday: Nonfat Dannon Greek Yogurt with Mandarin Oranges (4 Points)
Wednesday:Â Â Weight Watchers Giant Fudge Bar (4 Points)
Thursday:Â Weight Watchers Cinna-Licious Swirls (2 Points)
Friday:Â Â Â Weight Watchers Chocolate Caramel Mini Bar (2 Points)
Saturday:Â Weight Watchers Cinna-Licious Swirls (2 Points)
Sunday:Â Â 6 Lance Real Peanut Butter Toasty Crackers (6 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 35 of the Weight Watchers Freestyle Diet Plan.
Week 35 – Weight Watchers Freestyle Diet Plan Menu
Week of 9/7/18
Monday
Breakfast:Â Apple Jacks (1 cup) 1/2 Cup of Skim Milk (7 Points)
Snack: 2 Hardboiled Eggs (0 Points)
Lunch:Â Â Boar’s Head Turkey Pastrami on Butter Bread (3 Points), Apple with 2 Tablespoons of Peanut Butter (6 Points)
Snack:Â Â Grapes
Dinner:Â Â Broiled Scallops (0 Points), Quick Cauliflower Puree (1 Point), Asparagus
Snack: [Open]
 Tuesday
Breakfast: Breakfast Pumpkin Casserole (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Summertime Loaded Chicken Soup (0 Points), Mini Bagel (3 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Grilled Chicken Breast (0 Points), Corn on Cob (0 Points), Baked Potato with Nonfat Sour Cream (7 Points)
Snack: [Open]
Wednesday
Breakfast:Â Same as yesterday (0 Points), Watermelon (0 Points)
Snack:Â Â Lance Real Peanut Butter Crackers (6 Points)
Lunch:Â Garden Salad with Leftover Grilled Chicken Breast (0 Points), Ken’s Light Italian Dressing (4 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Â Mile High Mexican Lasagna (2 Points)Â (Recipe Follows)
Mile High Mexican Lasagna
2 Lb Ground Turkey Breast
1 Large Onion, Chopped
4 Cups Ortega Thick n Chunky Salsa (About 2 Jars)
1 Can of Black Beans, Rinsed & Drained
2 Tablespoons of Taco Seasoning
6 Ole xTreme Wellness High Fiber Wraps
2 Cups of Fat Free Greek Yogurt
1 Package of Kraft Fat Free Shredded Cheese
Vegetable Cooking Spray
Fresh Lettuce, Chopped Tomatoes, Fresh Cilantro, Optional
DIRECTIONS:
- Spray a 13 x 9 baking dish with Vegetable Cooking Spray. Set aside.
- In a large skilled that has been sprayed with Vegetable Cooking Spray, brown turkey and onion. Drain.
- Add in salsa and black beans. Stir to combine.
- Add the taco seasoning to the yogurt and stir to combine.
- Arrange 3 of the tortillas in the baking dish. Cover with layers of meat mixture and then add the yogurt mixture on top. Finish with a sprinkling of fat free cheddar cheese.
- Add remaining 3 tortillas on top of cheese and finish by alternating meat mixture and yogurt mixture. Top with remaining cheese.
- Cover and bake in a preheated 400 degree oven for 30 minutes. Remove foil and cook for another 10 minutes.
- Remove from oven and let stand (uncovered) for about 5 minutes.
- Top with lettuce, chopped tomatoes, fresh cilantro or more fat free yogurt for no additional points.
- This makes 6 large sized servings at 2 Freestyle Points each. Enjoy!
PRINTABLE
- 2 Lb Ground Turkey Breast
- 1 Large Onion, Chopped
- 4 Cups Ortega Thick n Chunky Salsa (About 2 Jars)
- 1 Can of Black Beans, Rinsed & Drained
- 2 Tablespoons of Taco Seasoning
- 6 Ole xTreme Wellness High Fiber Wraps
- 2 Cups of Fat Free Greek Yogurt
- 1 Package of Kraft Fat Free Shredded Cheese
- Vegetable Cooking Spray
- Fresh Lettuce, Chopped Tomatoes, Fresh Cilantro, Optional
- Spray a 13 x 9 baking dish with Vegetable Cooking Spray. Set aside.
- In a large skilled that has been sprayed with Vegetable Cooking Spray, brown turkey and onion. Drain.
- Add in salsa and black beans. Stir to combine.
- Add the taco seasoning to the yogurt and stir to combine.
- Arrange 3 of the tortillas in the baking dish. Cover with layers of meat mixture and then add the yogurt mixture on top. Finish with a sprinkling of fat free cheddar cheese.
- Add remaining 3 tortillas on top of cheese and finish by alternating meat mixture and yogurt mixture. Top with remaining cheese.
- Cover and bake in a preheated 400 degree oven for 30 minutes. Remove foil and cook for another 10 minutes.
- Remove from oven and let stand (uncovered) for about 5 minutes.
- Top with lettuce, chopped tomatoes, fresh cilantro or more fat free yogurt for no additional points.
- This makes 6 large sized servings at 2 Freestyle Points each. Enjoy!
Snack:Â [Open]
Thursday
Breakfast:Â Â Creamy South of the Border Eggs (0 Points), 1 Mini Bagel (3 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Leftover Mexican Lasagna (2 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Cheesy Baked Parmesan Chicken (Recipe Follows) over Zucchini Zoodles (4 Points), Broiled Asparagus (0 Points)
Snack: [Open]
Cheesy Baked parmesan Chicken
4 Boneless Skinless Chicken Breasts
1/2 cup of Olive Garden Light Italian Dressing
1 cup of Fresh Shredded Parmesan Cheese
DIRECTIONS:
- Place chicken and Olive Garden Light Italian Dressing into a plastic storage/freezer bag. Put bag in refrigerator to marinate for 1 hour before cooking. Turn bag over in refrigerator a few times to coat chicken.
- Preheat oven to 425 degrees. Put chicken on foil lined baking sheet and bake for about 25 minutes or until cooked through (165 degrees). After 25 minutes of cooking, remove chicken from the oven and place 1/4 cup of fresh shredded Parmesan Cheese onto each chicken breast. Place back into the oven for 5 more minutes or until cheese is melted.
- This makes 4 servings at 4 SP on the Blue and Purple Plans and 6 SP on the Green Plan.  Enjoy!
PRINTABLE
- 4 Boneless Skinless Chicken Breasts
- ½ cup of Olive Garden Light Italian Dressing
- 1 cup of Fresh Shredded Parmesan Cheese
- Place chicken and Olive Garden Light Italian Dressing into a plastic storage/freezer bag. Put bag in refrigerator to marinate for 1 hour before cooking. Turn bag over in refrigerator a few times to coat chicken.
- Preheat oven to 425 degrees. Put chicken on foil lined baking sheet and bake for about 25 minutes or until cooked through (165 degrees). After 25 minutes of cooking, remove chicken from the oven and place ¼ cup of fresh shredded Parmesan Cheese onto each chicken breast. Place back into the oven for 5 more minutes or until cheese is melted.
- This makes 4 servings at 4 SP on the Blue and Purple Plans and 6 SP on the Green Plan. Enjoy!
Friday
Breakfast: 1 cup Cream of Wheat made with 1/4 cup Skim Milk (4 Points), (2) Bananas (0 Points)
Snack:Â 2 Hard Boiled Eggs (0 points)
Lunch:  Tuna Salad – Made with 2 Tablespoons of Hellmann’s Light Mayonnaise with Lettuce, Onion, Tomato and Jalapeno on Butter Bread (5 Points), Watermelon (0 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner: Slow Cooker Orange is the New Black Chili (o Points), Corn on Cob (0 Points), Reduced Fat Tortilla Chips (4 Points)
Snack: [Open]
Saturday
Breakfast:  Freestylin’ Egg Muffin Melts  (7 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Leftover Orange is the New Black Chili (0 Points)
Snack: Weight Watchers Giant Fudge Bar (4 Points)
Dinner: Dinner out
Snack: [Open]
Sunday
Breakfast:Â (3) Scrambled Eggs with (2) Slices of Borden Nonfat Sliced Cheese (1 Point), Onions & Mushrooms (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Mexican Cucumber Salad with Tuna (o Points), Mini Bagel (3 Points)
Snack: Weight Watchers Giant Fudge Bar (4 Points)
Dinner: 2 Hebrew National 97% Fat Free Franks (2 Points), 2 Healthy Life Hot Dog Buns (5 Points), Creamy Mock “Potato” Salad (Recipe Follows) (1 Point)
Snack: [Open]
Creamy Mock “Potato” Salad
3 cups of Cauliflower Florets (Chopped Small)
4 Hard Boiled Eggs (Chopped Small)
1 Small Red Onion (Chopped Small)
4 Green Onions (Snipped Small)
3 Tablespoons of Sweet Relish
1/3 Cup of Hellmann’s Light Mayonnaise + 1/3 Cup of Fat Free Greek Plain Yogurt
2-3 Teaspoons of Himalayan Pink Salt
Coarse Black Pepper to Taste
DIRECTIONS:
- Steam cauliflower florets in microwave until crisp tender. Let cool completely. If the florets aren’t bite sized enough, use kitchen scissors and snip them smaller.
- When cauliflower is cooled, add remaining ingredients, reserving the green onions for topping the salad. Mix well and adjust seasonings to your taste (adding more salt, pepper, etc).
- When mixed well, sprinkle green onions on top. Cover with foil and chill until serving.
- This makes about 5 Cups and is 1 Freestyle Point per cup serving.
PRINTABLE
- 3 cups of Cauliflower Florets (Chopped Small)
- 4 Hard Boiled Eggs (Chopped Small)
- 1 Small Red Onion (Chopped Small)
- 4 Green Onions (Snipped Small)
- 3 Tablespoons of Sweet Relish
- ⅓ Cup of Hellmann's Light Mayonnaise + ⅓ Cup of Fat Free Greek Plain Yogurt
- 2-3 Teaspoons of Himalayan Pink Salt
- Coarse Black Pepper to Taste
- Steam cauliflower florets in microwave until crisp tender. Let cool completely. If the florets aren't bite sized enough, use kitchen scissors and snip them smaller.
- When cauliflower is cooled, add remaining ingredients, reserving the green onions for topping the salad. Mix well and adjust seasonings to your taste (adding more salt, pepper, etc).
- When mixed well, sprinkle green onions on top. Cover with foil and chill until serving.
- This makes about 5 Cups and is 1 Freestyle Point per cup serving.
Â
I hope you enjoyed Weight Watchers Freestyle Diet Plan Menu – Week 9/7/18 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!
Patti Secreto says
Dee Dee, I just had to tell you that I made your Mile High Mexican Lasagna recipe over the weekend! It was delicious! Hubby even LOVED it and he doesn’t need to eat the WW way! : )
[email protected] says
Oh Patti, that’s wonderful! I’m so happy it was enjoyed! It freezes very well too!