If you did not see last week’s Week 3 Roundup of Weight Watchers Freestyle recipes you can find it right here. Did you make any of the recipes yet from Week 1 or Week 2‘s roundup?
Some of my favorite recipes from the previous weeks are the Joseph’s Lavash “Tortilla Chips” with some Salsa Verde. And we love the 0 Point Chicken Marsala.
Let’s see what meals are on the Week 4 Roundup Printable Weight Watchers Freestyle recipes and make sure to add them to your menu.
Latin Shrimp Bisque
2 Small Red Onions, Chopped Small (Soup sized pieces)
2 Cloves of Garlic, Minced
1 Each Red & Green Pepper, Chopped Small (Soup sized pieces)
1 Jalapeno Pepper, Seeded and Minced
Vegetable Cooking Spray
2 Tablespoons of Flour
1 Cup of Water
1 Cup of Fat Free Half & Half
1.5 Cups of Chicken Broth
1/2 Teaspoon Each of Ground Coriander, Cumin, Chili Powder
1.5 Pounds of Uncooked Medium Shrimp, Peeled & Tails Removed
1/2 Cup of Greek Fat Free Plain Yogurt
Chopped Fresh Cilantro or 1 Teaspoon of Dried Cilantro
Salt/Pepper to Taste
4 Scallions, Chopped Small
DIRECTIONS:
- In a large sauce pan that has been sprayed with vegetable cooking spray, saute onion, garlic and peppers about 5 minutes, stirring frequently. If vegetables stick, you may add in a few tablespoons of water or additional chicken broth.
- In a separate bowl, combine flour and water. Mix well and pour into pan.
- Stir in fat free half & half and chicken broth along with seasonings. Stir to combine. Bring to boil, reduce heat, cover and simmer for 5 minutes.
- Cut shrimp into bite size pieces. Add to soup and simmer low until shrimp turn pink.
- Put yogurt in a small bowl and add in 1/2 cup of hot soup broth. Stir and add mixture back into soup pan. Heat through over low to medium heat.
- Top with cilantro and chopped scallions.
- Makes 5 nice sized servings at 1 Freestyle Point each. Enjoy!
PRINTABLE
- 2 Small Red Onions, Chopped Small (Soup sized pieces)
- 2 Cloves of Garlic, Minced
- 1 Each Red & Green Pepper, Chopped Small (Soup sized pieces)
- 1 Jalapeno Pepper, Seeded and Minced
- Vegetable Cooking Spray
- 2 Tablespoons of Flour
- 1 Cup of Water
- 1 Cup of Fat Free Half & Half
- 1.5 Cups of Chicken Broth
- ½ Teaspoon Each of Ground Coriander, Cumin, Chili Powder
- 1.5 Pounds of Uncooked Medium Shrimp, Peeled & Tails Removed
- ½ Cup of Greek Fat Free Plain Yogurt
- Chopped Fresh Cilantro or 1 Teaspoon of Dried Cilantro
- Salt/Pepper to Taste
- 4 Scallions, Chopped Small
- In a large sauce pan that has been sprayed with vegetable cooking spray, saute onion, garlic and peppers about 5 minutes, stirring frequently. If vegetables stick, you may add in a few tablespoons of water or additional chicken broth.
- In a separate bowl, combine flour and water. Mix well and pour into pan.
- Stir in fat free half & half and chicken broth along with seasonings. Stir to combine. Bring to boil, reduce heat, cover and simmer for 5 minutes.
- Cut shrimp into bite size pieces. Add to soup and simmer low until shrimp turn pink.
- Put yogurt in a small bowl and add in ½ cup of hot soup broth. Stir and add mixture back into soup pan. Heat through over low to medium heat.
- Top with cilantro and chopped scallions.
- Makes 5 nice sized servings at 1 Freestyle Point each. Enjoy!
Sunshine by the Sea Fish Steak
4 Halibut Fish Steaks (6 ounces each)
1 Clove of Minced Garlic
1/3 Cup of Chopped White Onion
1/3 Cup of Orange Juice
1 Tablespoon of Lemon Juice
1 Teaspoon each of Dried Parsley & Dried Basil
Salt/Pepper to Taste
Vegetable Cooking Spray
DIRECTIONS:
- In a saute pan that has been sprayed with vegetable cooking spray, saute onion and garlic until onion is translucent. If vegetables stick, add in some water to prevent sticking.
- In a baking dish that has been sprayed with vegetable cooking spray, add in halibut steaks. Top with the onion/garlic mixture.
- Combine juices together and pour over fish.
- Season with salt and pepper and cover dish with baking foil.
- Bake in a 400 degree oven for about 20 minutes or until fish can be flaked easily with a fork.
- Serves 4 at 0 Freestyle Points per serving. Enjoy!
PRINTABLE
- 4 Halibut Fish Steaks (6 ounces each)
- 1 Clove of Minced Garlic
- ⅓ Cup of Chopped White Onion
- ⅓ Cup of Orange Juice
- 1 Tablespoon of Lemon Juice
- 1 Teaspoon each of Dried Parsley & Dried Basil
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- In a saute pan that has been sprayed with vegetable cooking spray, saute onion and garlic until onion is translucent. If vegetables stick, add in some water to prevent sticking.
- In a baking dish that has been sprayed with vegetable cooking spray, add in halibut steaks. Top with the onion/garlic mixture.
- Combine juices together and pour over fish.
- Season with salt and pepper and cover dish with baking foil.
- Bake in a 400 degree oven for about 20 minutes or until fish can be flaked easily with a fork.
- Serves 4 at 0 Freestyle Points per serving. Enjoy!
Creamed Chicken Over Rice
2 Pounds of Cooked Boneless Skinless Chicken Breasts, Sliced into Strips
3/4 Cup Each Carrots, Onions and Celery, Diced Small
1 Cup of Chicken Broth
Vegetable Cooking Spray
Salt/Pepper to Taste
1 Teaspoon of Dried Parsley
2 Bags of Cooked Cauliflower Rice, Drained
3 Tablespoons of Flour
1/2 Cup of Fat Free Half & Half
1 Can of Sliced Mushrooms, Drained
DIRECTIONS:
- In a large deep saute pan that has been sprayed with vegetable cooking spray, saute vegetables. Add in a few tablespoons of additional chicken broth if vegetable stick. Cook for about 7 minutes until vegetables soften. Season with salt/pepper to taste.
- Add cooked chicken strips to pan and saute them as well. Add in 1/3 cup of chicken broth and parsley. Simmer over low heat stirring frequently. After a few minutes, add in another 1/3 cup of chicken broth.
- In the meantime, microwave 2 bags of Cauliflower Rice until done. Open bags and drain if there is any water. Set aside in separate bowl.
- In a cup, combine flour, half and half and remaining 1/3 cup of chicken broth. Mix thoroughly to combine. Pour into saute pan with chicken. Stir to combine.
- Continue heating over low heat for another 5 minutes. Add in drained mushrooms and cauliflower rice.
- Stir to combine and heat until warmed throughout.
- Serves 6 servings at 1 Freestyle Point each. Enjoy!
PRINTABLE
- 2 Pounds of Cooked Boneless Skinless Chicken Breasts, Sliced into Strips
- ¾ Cup Each Carrots, Onions and Celery, Diced Small
- 1 Cup of Chicken Broth
- Vegetable Cooking Spray
- Salt/Pepper to Taste
- 1 Teaspoon of Dried Parsley
- 2 Bags of Cooked Cauliflower Rice, Drained
- 3 Tablespoons of Flour
- ½ Cup of Fat Free Half & Half
- 1 Can of Sliced Mushrooms, Drained
- In a large deep saute pan that has been sprayed with vegetable cooking spray, saute vegetables. Add in a few tablespoons of additional chicken broth if vegetable stick. Cook for about 7 minutes until vegetables soften. Season with salt/pepper to taste.
- Add cooked chicken strips to pan and saute them as well. Add in ⅓ cup of chicken broth and parsley. Simmer over low heat stirring frequently. After a few minutes, add in another ⅓ cup of chicken broth.
- In the meantime, microwave 2 bags of Cauliflower Rice until done. Open bags and drain if there is any water. Set aside in separate bowl.
- In a cup, combine flour, half and half and remaining ⅓ cup of chicken broth. Mix thoroughly to combine. Pour into saute pan with chicken. Stir to combine.
- Continue heating over low heat for another 5 minutes. Add in drained mushrooms and cauliflower rice.
- Stir to combine and heat until warmed throughout.
- Serves 6 servings at 1 Freestyle Point each. Enjoy!
Garlicky Citrus Chicken
2 Pounds of Boneless, Skinless Chicken Breasts
1/2 Cup of Lime Juice
1/4 Cup of Cider Vinegar
3 Minced Garlic Cloves
1 Teaspoon Each of Ground Paprika, Ground Coriander & Parsley
Salt/Pepper to Taste
DIRECTIONS:
- In a glass bowl or reseable bag, combine lime juice, vinegar, garlic and spices. Stir to combine.
- Add in chicken and marinate overnight or at least 8 hours.
- Grill over medium high heat turning frequently. Season with salt/pepper.
- Chicken is done when the internal temperature is 170 degrees.
- Serves 4 at 0 SmartPoints per serving on the Blue and Purple Plans and 5 SmartPoints on the Green Plan per serving. Enjoy!
PRINTABLE
- 2 Pounds of Boneless, Skinless Chicken Breasts
- ½ Cup of Lime Juice
- ¼ Cup of Cider Vinegar
- 3 Minced Garlic Cloves
- 1 Teaspoon Each of Ground Paprika, Ground Coriander & Parsley
- Salt/Pepper to Taste
- In a glass bowl or reseable bag, combine lime juice, vinegar, garlic and spices. Stir to combine.
- Add in chicken and marinate overnight or at least 8 hours.
- Grill over medium high heat turning frequently. Season with salt/pepper.
- Chicken is done when the internal temperature is 170 degrees.
- Serves 4 at 0 SmartPoints per serving on the Blue and Purple Plans and 5 SmartPoints on the Green Plan per serving. Enjoy!
Let me know if you try any of these recipes from this roundup. FYI, if you eat a serving of all these recipes above, you will only use 2 Freestyle points. Not too shabby!
Bon appetit.
PIN FOR LATER
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Marlene says
I want to try thbisque but there are only 2 of us. If I was tohave 2 servings what would the freestyle points be
[email protected] says
Marlene, it’s between 1 and 2 points per serving if you halve the recipe (leaning more towards 2 Points). It seems better to make it as is and just reheat throughout the week – that keeps it at 1 Point per serving. Hope that helps. Enjoy!