Â
Who can’t use more healthy recipes to work into their menus? It’s time for the Week 8 Roundup of all printable Weight Watchers Freestyle Recipes.
If you would like to see the previous week’s roundups of printable recipes, they are all below.
All Printable Weight Watchers Freestyle Recipes – Week 1
Week 2 Roundup of All Printable Weight Watchers Freestyle Recipes
Week 3 Roundup of All Printable Weight Watchers Freestyle Recipes
More Printable Weight Watchers Freestyle Recipes – Week 4
More Printable Weight Watchers Freestyle Recipes – Week 5
Week 6 Roundup of All Printable Weight Watchers Freestyle Recipes
Week 7 Roundup of All Printable Weight Watchers Freestyle Recipes
There are times I make this salad up for the week and I store it in a “Thatsa” Tupperware Bowl. Remember those? At times, I switch out the strawberries and replace them with chunks of seedless watermelon. I use Ken’s Light Balsamic Dressing on top (when I’m ready to eat it). Delicious!
Strawberry Fields Forever Salad
2 Bags of Romaine Lettuce, Spinach or Spring Mix
2 Quarts of Ripe Strawberries, Sliced
2.5 Cups of Athenos Fat Free Feta Cheese
Fresh Cracked Black Pepper to Taste
Up to 1/2 Cup of Balsamic Vinegar
DIRECTIONS:
- Dump everything into a huge bowl and add up to 1/2 Cup of Balsamic Vinegar before serving. Divide evenly into 4-6 bowls.
- If you are serving 4, it will be 2 SmartPoints. If you are serving 6, it is only 1 SmartPoint. Enjoy!
PRINTABLE:
- 2 Bags of Romaine Lettuce, Spinach or Spring Mix
- 2 Quarts of Ripe Strawberries, Sliced
- 2.5 Cups of Athenos Fat Free Feta Cheese
- Fresh Cracked Black Pepper to Taste
- Up to ½ Cup of Balsamic Vinegar
- Â
- Dump everything into a huge bowl and add up to ½ Cup of Balsamic Vinegar before serving. Divide evenly into 4-6 bowls.
- If you are serving 4, it will be 2 SmartPoints. If you are serving 6, it is only 1 SmartPoint. Enjoy!
The Simply Nature Organic Spring Mix is what I purchase at Aldi, here is what it looks like:
Spicy Chicken Pineapple Stir-Fry
2 Pounds of Chicken Tenderloins
1 Can of Pineapple Chunks in Water (20 oz)
1 Teaspoon of Dried Parsley +Â 1 Tablespoon of Ground Ginger
1/3 Cup of Soy Sauce
1.5 Teaspoons of Cornstarch
2 Teaspoons of Canola Oil
1 Each Red Bell Pepper & Green Pepper (Thinly Sliced)
1 Jalapeno, Minced (Seeds removed if desired)
Red Onion, Thinly Sliced
2 Garlic Cloves, Minced
Vegetable Cooking Spray
DIRECTIONS:
- Drain the canned pineapple juice into a bowl. Add parsley, ginger and soy sauce as well and blend.
- Remove 2/3 cup of the juice blend, cover and refrigerate it.
- In a plastic bag, combine the remaining juice blend and tenderloins. Seal and refrigerate for 30 minutes.
- After 30 minutes, drain the marinade from the tenderloins. Take out refrigerated pineapple juice blend and whisk in the cornstarch.
- Spray a wok stovetop pan with vegetable cooking spray and add oil over medium heat. Add tenderloins and stir fry until well browned. (About 15 minutes). Remove chicken to a platter and keep warm.
- In the wok add the garlic, onion, and peppers. Stir fry for about 8 minutes or until vegetables are tender.
- Add the juice mixture to wok. Bring to a boil. Cook and stir until mixture thickens – about 1 minute. Add chicken back into pan and pineapple chunks. Warm through.
- This makes 4 large servings at 1 Freestyle Point each. Enjoy!
PRINTABLE
- 2 Pounds of Chicken Tenderloins
- 1 Can of Pineapple Chunks in Water (20 oz)
- 1 Teaspoon of Dried Parsley + 1 Tablespoon of Ground Ginger
- ⅓ Cup of Soy Sauce
- 1.5 Teaspoons of Cornstarch
- 2 Teaspoons of Canola Oil
- 1 Each Red Bell Pepper & Green Pepper (Thinly Sliced)
- 1 Jalapeno, Minced (Seeds removed if desired)
- Red Onion, Thinly Sliced
- 2 Garlic Cloves, Minced
- Vegetable Cooking Spray
- Drain the canned pineapple juice into a bowl. Add parsley, ginger and soy sauce as well and blend.
- Remove ⅔ cup of the juice blend, cover and refrigerate it.
- In a plastic bag, combine the remaining juice blend and tenderloins. Seal and refrigerate for 30 minutes.
- After 30 minutes, drain the marinade from the tenderloins. Take out refrigerated pineapple juice blend and whisk in the cornstarch.
- Spray a wok stovetop pan with vegetable cooking spray and add oil over medium heat. Add tenderloins and stir fry until well browned. (About 15 minutes). Remove chicken to a platter and keep warm.
- In the wok add the garlic, onion, and peppers. Stir fry for about 8 minutes or until vegetables are tender.
- Add the juice mixture to wok. Bring to a boil. Cook and stir until mixture thickens - about 1 minute. Add chicken back into pan and pineapple chunks. Warm through.
- This makes 4 large servings at 1 Freestyle Point each. Enjoy!
Creamy Chicken Enchilada Soup
1.5 Pounds of Chicken Tenderloins, Cubed
3 Cans of Cannellini Beans, Rinsed & Drained
32 oz Carton of Chicken Broth
1 Cup of Fat Free Half & Half
1 Medium Onion, Chopped Small +Â 1 Garlic Clove, Minced
2 Cups of Frozen Sweet Corn, Thawed
1 Tablespoon of Ground Cumin
1 Can of Campbells Healthy Request Cream of Chicken Soup
Salt/Pepper to Taste
DIRECTIONS:
- Add all liquid ingredients into a stock pot. Whisk until soup is dissolved and everything is mixed thoroughly. Add remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer until chicken is no longer pink. About 30 minutes.
- This makes 6 nice sized bowls at 2 Freestyle Points each. Enjoy!
PRINTABLE
- 1.5 Pounds of Chicken Tenderloins, Cubed
- 3 Cans of Cannellini Beans, Rinsed & Drained
- 32 oz Carton of Chicken Broth
- 1 Cup of Fat Free Half & Half
- 1 Medium Onion, Chopped Small + 1 Garlic Clove, Minced
- 2 Cups of Frozen Sweet Corn, Thawed
- 1 Tablespoon of Ground Cumin
- 1 Can of Campbells Healthy Request Cream of Chicken Soup
- Salt/Pepper to Taste
- Add all liquid ingredients into a stock pot. Whisk until soup is dissolved and everything is mixed thoroughly. Add remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer until chicken is no longer pink. About 30 minutes.
- This makes 6 nice sized bowls at 2 Freestyle Points each. Enjoy