Another week is upon us and let’s get this week off to a powerful start. Below is Week 44 – Weight Watchers Freestyle Weekly Menu for success on the scale.

Earlier this week, I gave 11 completely 0 Weight Watchers Point recipes that has chicken as the star of the show. Here is the link to that post in case you missed it. There are recipes on it for Chicken Marsala with Sauteed Mushrooms, Bacon Ranch Chicken, Spicy Chicken Corn Chowder, Stove Top Chicken Cacciatore and 8 more 0 point dinner recipes.

Also did you try out any of the new recipes on last week’s Freestyle weekly menu? You can go here to print the recipes out if you did not get a chance yet. What are you waiting for? You have to make the Slow Cooker Rotisserie Chicken. Why buy it at the grocery store when you can pop it into the slow cooker and make it yourself?

EVENING SNACKS FOR WEEK 43 – 11/5/18

Listed below are the evening snacks I ate on Week 43.  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:  Sugar Free Strawberry Jello (0 Points) 6 Tablespoons of Fat Free Cool Whip (2 Points)

Tuesday:    4 Plain Rice Cakes with 2 Tablespoons of Smuckers Sugar Free Raspberry Preserves (6 Points)

Wednesday:  Weight Watchers Popped Sea Salt Hummus Chips (2 Points)

Thursday:    Weight Watchers So-Good Salted Caramel Bars (3 Points) Friday:  Apple with 1.5 Tablespoons of Peanut Butter (5 Points)

Saturday:  2 Oreos (5 Points), Apple (0 Points)

Sunday: Nabisco 100 Calorie Lorna Doone Crisps (4 Points)

To this point,  I still have not broken into my Weight Watchers 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 44 of the Weight Watchers Freestyle Diet Plan.

Week 44 – Weight Watchers Low Point Freestyle Diet Plan

Monday

Breakfast:   2 Slices of Butter Bread Toast (3 Points) with I Can’t Believe It’s Not Butter Spray (0 Points), Pineapple Chunks (0 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch:   Creamy Mushroom Bisque (RECIPE BELOW) (2 Points), 35 Oyster Crackers (2 Points)

Snack:  2 Hard Boiled Eggs, (0 Points), 1/2 Cup Sugar Free & Fat Free Pudding (2 Points)

Dinner: 2 oz Pasta with Slow Cooker Italian Meat Gravy (6 Points)

Snack: [Open]

Creamy Mushroom Bisque

2 Tablespoons of Whipped Butter (I use Land O’Lakes)

2 Pounds of White Mushrooms (Cleaned & Sliced)

1/2 Teaspoon of Salt

1 Medium White Onion, Diced Small

1.5 Tablespoons of Flour

1/2 Teaspoon of Dried Thyme

2 Garlic Cloves, Minced

4 Cups of Fat Free Chicken Broth

1 Cup of Water

1 Cup of Fat Free Half & Half

Salt/Pepper to Taste

Vegetable Cooking Spray

DIRECTIONS:

1. Spray a saute pan with vegetable cooking spray and put over high heat until pan is hot. Add in butter.
2. When butter is melted, add mushrooms and salt, stirring until mushrooms start to sweat (give off juice). If mushrooms stick add a few drops of chicken broth.
3. Reduce heat to low and continue cooking, moving them frequently in the pan until juices evaporate (about 15 minutes).
4. Add onion and cook until onion is soft & translucent – about 5 minutes.
5. Add in flour and cook, stirring frequently, for 3 minutes.
6. Next, add in thyme, garlic, broth and water. Partially cover the pan with a lid, reduce heat to low and simmer for 1 hour.
7. Working in small batches, puree the soup in a blender or food processor until smooth. Return soup to pot and add in fat free half and half. Warm soup throughout. Add in salt/pepper to taste.
8. This makes about 6 – 1 cup servings and is 2 Freestyle Points per cup. Enjoy!

PRINTABLE

Tuesday

Breakfast: 3 Eggs Scrambled with 2 Slices of Borden Fat Free Cheese (1 Point), 3 Canadian Bacon Slices (1 Point), Onions, Mushrooms, Jalapeno Peppers (0 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch: Freestylin’ Cape Cod Chopped Salad (4 Points)

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

Dinner: Sugary Maple Salmon (0 Points), Kraft Macaroni & Cheese Cup (7 Points), Sugar Snap Peas (0 Points)

Snack: [Open]

Wednesday

Breakfast:   Breakfast Pumpkin Casserole (0 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch:  (2) Hebrew National 97% Fat Free Hot Dogs (1 Point), (2) Nature’s Own 100% Whole Wheat Hot Dog Buns (6 Points)

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

Dinner: Paula Deen’s Poor Man’s Filet Mignon (REMADE) (1 Point), 1 Cup Egg Noodles (6 Points), Sugar Snap Peas (0 Points)

Snack: [Open]

Thursday

Breakfast:  Yogurt Smoothie (1 Point)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch:   Tuna, Garbanzo Beans, Onion, Tomato, Cucumbers, Green & Red Pepper and 1/4 Cup of Athenos Fat Free Feta Cheese (0 Points), 4 Tablespoons of Olive Garden Light Dressing (3 Points)

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

Dinner:   Boneless Pork Chops with Sweet Spiced Apples (8 Points), Steamed Cauliflower Florets with 1 Tablespoon of Grated Parmesan Cheese (1 Point)

Snack: [Open]

Friday

Breakfast: Creamy Vanilla Cheesecake Fruit Salad (1 Point)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch:  Cheesy Broccoli Bisque (1 Point), Oyster Crackers (2 Points), NutriGrain Bar (5 Points)

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

Dinner: Dinner out

Snack: [Open]

Saturday

Breakfast: Baked Custard with Cinnamon & Allspice (RECIPE BELOW), (3 Points)

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

Lunch: Personal Pepperoni Pizza (5 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Dinner: Roasted Split Chicken Breast (Skin Removed) (0 Points), Baked Potato with Greek Fat Free Plain Yogurt and Tabasco Sauce (5 Points), Corn (0 Points)

Snack: [Open]

Baked Custard with Cinnamon & Allspice

2 Cups Each Fat Free Half & Half, 2 Large Eggs and 2 Egg Yolks

1/3 Cup of Splenda

Pinch Salt

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Ground Allspice

3 Tablespoons of Splenda

1 Teaspoon of Ground Cinnamon

6 Cups of Water (for Water Bath)

DIRECTIONS:

1. Preheat oven to 325 degrees. Boil 6 cups of water and turn off once it boils.
2. In a small saucepan (separate from boiled water), bring fat free half & half to simmering, reduce heat and keep stirring. DO NOT BOIL.
3. In a bowl, add all the eggs, 1/3 cup of Splenda and salt until combined. Pour the half & half over egg mixture in bowl while whisking. Add vanilla.
4. Divide mixture among 4 custard cups/ramekins (that can be used in the oven). Sprinkle top of custard with the ground allspice. Put cups/ramekins in a roasting pan. Pour the simmered water into roasting pan, just until the water reaches halfway up the side of the cups/ramekins.
5. Put pan in oven and bake until a knife inserted into the custard comes out clean. This can take up to an hour. Start checking about 40 minutes into baking time.
6. Remove cups/ramekins and let cool. Refrigerate until cold.
7. Combine remaining Splenda and Ground Cinnamon in a bowl and stir to combine. When ready to serve Custard, sprinkle Cinnamon Splenda mixture on top of custard and serve.
8. This makes 4 cups and is 3 Freestyle Points per serving. Enjoy!

PRINTABLE

Sunday

Breakfast: Same as yesterday (3 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch:   Tuna Salad (with Hellmann’s Light Mayonnaise) on Butter Bread (4 Points), PepperRidge Farm Pretzel Goldfish (4 Points)

Snack: 2 Hardboiled Eggs (0 Points), Pineapple Chunks (0 Points)

Dinner: Creamy Chicken Pasta Bake (RECIPE FOLLOWS) (3 Points), Massive Garden Salad with Hard Boiled Eggs and 3 Tablespoons of Ken’s Light Balsamic Dressing (4 Points)

Snack: [Open]

Creamy Chicken Pasta Bake

1.5 Cups of Ronzoni 150 Calorie Penne Pasta

3 Cups of Broccoli Florets

Vegetable Cooking Spray

1 Pound of Chicken Cutlets (Skinless), Cut into bite size pieces

1/2 Cup of Fat Free Chicken Broth

2 Ounces of Light Cream Cheese, Cubed

1 Cup of Kraft Fat Free Shredded Mozzarella Cheese

DIRECTIONS:

1. Heat oven to 375 degrees. Cook pasta as directed on package. Add broccoli in during the last 3 minutes of cooking time for the pasta.
2. Heat a large nonstick skillet on medium high heat. Spray with vegetable cooking spray. Add chicken when pan is hot. Cook until no longer pink inside. Stir in broth and simmer for 3 minutes. Then add in Light Cream Cheese. Cook and stir on low heat for 1 minute or until cream cheese is melted. Stir in 1/2 cup of fat free mozzarella.
3. Drain pasta and broccoli. Add to chicken mixture, mix together. Spoon into an 8″ square baking dish that has been sprayed with vegetable cooking spray. Cover with foil.
4. Bake for 15 minutes or until heat through. Sprinkle with remaining mozzarella cheese. Bake, uncovered about 3 minutes or until cheese melts. Let stand 5 minutes before serving.
5. This makes 4 servings.  On the Green Plan, it is 6 SmartPoints per serving. On the Blue and Purple Plans, it is 4 SmartPoints per serving. Enjoy!

PRINTABLE

I hope you enjoyed Week 44 – Weight Watchers Low Point Freestyle Weekly Menu – Week 11/12/18 and try the newest recipes!

HERE ARE MORE WEIGHT WATCHERS POST YOU MAY ENJOY:

Low Point Make Ahead Meals for the Freezer – Week 1

Low Point Make Ahead Meals for the Freezer – Week 2

Week 3 Low Point Make Ahead Meals for the Freezer

Week 4 Low Point Make Ahead Meals for the Freezer

*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!

WEIGHT WATCHERS FOODS FROM AMAZON:

Oregon Sugar Free Chai Tea

Premier Protein Vanilla Shakes

Ocean Spray Reduced Sugar Dried Cranberries

 BEST FOOD PREP TOOL FROM AMAZON:

Vidalia Chop Wizard

Sesame Seed Roasting Pan

Pyrex 6 Ounce Custard Cups

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