Since today is the start of Labor Day Weekend, I am replacing the weekly menu with a party menu to celebrate Labor Day Weekend.
Below are the original printable party menus for Memorial Day and July 4th. These recipes are super delicious and I promise you that none of your guests will know they are healthy.
Weight Watchers Freestyle 0 Point Party Menu for Labor Day Weekend
REFRESHING DRINKS
As I explained in this post, I do not “worry” about counting fruit juice used in a recipe or pureed fruits (for use in a smoothie, etc.). However, when I put these recipes into the recipe builder, it still came out to 0 Points per serving.
Sparkling Melon Lemonade
1 Cup of Granulated Swerve Sugar Substitute
1 Cup of Cold Water
4 Cups of Seedless Cubed Watermelon
1 Cup of Fresh Squeezed Lemon Juice
6 Cups of Club Soda
DIRECTIONS:
- In a saucepan, combine Swerve and cup of water together to make a “sugar” syrup. Mix well. Bring to a boil and mix well until Swerve is well dissolved. Let cool. Then chill for 3 hours in the refrigerator.
- In a food processor or blender, process watermelon until smooth.
- Add pureed watermelon juice and lemon juice in a large pitcher. Add cooled “sugar” syrup a bit at a time to your desired sweetness level. Chill until ready to serve
- Right before serving, add club soda to chilled juice mixture. Taste and add additional “sugar syrup” for sweetness, if needed.
- Serve over crushed ice. Makes about 8-10 servings at 0 SmartPoints on WW Blue (originally Freestyle).
- It is best to make this the day before you are going to serve it so it’s well chilled.
*Also, for a different flavor, instead of using lemon juice, use lime juice instead for a Sparkling Melon Limeade. Yum!
PRINTABLE
- 1 Cup of Granulated Swerve Sugar Substitute
- 1 Cup of Cold Water
- 4 Cups of Seedless Cubed Watermelon
- 1 Cup of Fresh Squeezed Lemon Juice
- 6 Cups of Club Soda
- In a saucepan, combine Swerve and cup of water together to make a “sugar” syrup. Mix well. Bring to a boil and mix well until Swerve is well dissolved. Let cool. Then chill for 3 hours in the refrigerator.
- In a food processor or blender, process watermelon until smooth.
- Add pureed watermelon juice and lemon juice in a large pitcher. Add cooled “sugar” syrup a bit at a time to your desired sweetness level. Chill until ready to serve
- Right before serving, add club soda to chilled juice mixture. Taste and add additional “sugar syrup” for sweetness, if needed.
- Serve over crushed ice. Makes about 8-10 servings at 0 SmartPoints on WW Blue (originally Freestyle).
- It is best to make this the day before you are going to serve it so it's well chilled.
Virgin Fruity Daiquiri
1 Can of Pineapple Chunks in Water
1 Bag of Frozen Strawberries (No Sugar Added)
2 Tablespoons of Granulated Splenda
2 Medium Limes, Juiced
DIRECTIONS:
- In a blender, combine fruits, Splenda and lime juice. Puree.
- Pour into daiquiri glasses and granish with additional strawberries if desired.
- This makes 2-4 servings at 0 Points each. (Serve in Daiquiri Glasses for the right serving size).
**Experiment with different fruit combinations. My friend recently made these with Pineapple and Frozen Mango Chunks. So delicious!
PRINTABLE
- 1 Can of Pineapple Chunks in Water
- 1 Bag of Frozen Strawberries (No Sugar Added)
- 2 Tablespoons of Granulated Splenda
- 2 Medium Limes, Juiced
- In a blender, combine fruits, Splenda and lime juice. Puree.
- Pour into daiquiri glasses and granish with additional strawberries if desired.
- This makes 2-4 servings at 0 Points each. (Serve in Daiquiri Glasses for the right serving size).
Minty Fauxjito
This is a tasty “spin” on the traditional rummy Mojito that will not leave you spinning.
Big Bunch of Fresh Mint Leaves (about 50 leaves)
2 ¼ Cups of Bottled Lime Juice
9 Ounces of Torani Sugar Free Sweetener Syrup
12 Ounces of Club Soda
DIRECTIONS:
- Fill 6 pint sized glasses with crushed ice. Then add about 8 mint leaves.
- Add about 3 ounces of lime juice to each glass. Then add about 1.5 ounces of Torani Syrup.
- Mash the leaves with the liquid in the glass with a wooden pestle/muddler. Try not to tear the leaves.
- Pour more crushed ice in the glass and then add about 2 ounces of Club Soda.
- Garnish with more mint leaves if you want.
- This makes about 6 pint size glasses at 0 Points each. Enjoy!
PRINTABLE
- Big Bunch of Fresh Mint Leaves (about 50 leaves)
- 2 ¼ Cups of Bottled Lime Juice
- 9 Ounces of Torani Sugar Free Sweetener Syrup
- 12 Ounces of Club Soda
- Crushed Ice
- Fill 6 pint sized glasses with crushed ice. Then add about 8 mint leaves.
- Add about 3 ounces of lime juice to each glass. Then add about 1.5 ounces of Torani Syrup.
- Mash the leaves with the liquid in the glass with a wooden pestle/muddler. Try not to tear the leaves.
- Pour more crushed ice in the glass and then add about 2 ounces of Club Soda.
- Garnish with more mint leaves if you want.
- This makes about 6 pint size glasses at 0 Points each. Enjoy!
APPETIZERS
Marinated Italian Shrimp
2 Lbs. Large Shrimp, peeled and deveined (0 Points)
3 garlic cloves, minced (0 Points)
2 tablespoons of balsamic vinegar (0 Points)
1/4 cup of tomato sauce (0 Points)
1 tsp. of red pepper flakes, more or less to taste
1 tsp. dried basil
1.5 tsp. onion powder
salt and cracked black pepper to taste
Skewers (These are the ones we use) Though if you do prefer to use bamboo skewers, you must soak them first before using.
Directions:
- Stir everything but the shrimp together thoroughly.
- Add shrimp.
- Marinate for 45 minutes to 1 hour (no longer).
- Thread shrimp head and tail onto skewers and grill over medium heat until shrimp are cooked. About 2-3 minutes per side. Discard marinade.
This amount feeds about 4 people. Double or triple according to how many people will be attending. You can grill before guests arrive and keep at room temperature. Refrigerate any leftovers – but there won’t be.
Printable
- 2 Lbs. Large Shrimp, peeled and deveined (0 Points)
- 3 garlic cloves, minced (0 Points)
- 2 tablespoons of balsamic vinegar (0 Points)
- ¼ cup of tomato sauce (0 Points)
- 1 tsp. of red pepper flakes, more or less to taste
- 1 tsp. dried basil
- 1.5 tsp. onion powder
- salt and cracked black pepper to taste
- Stir everything but the shrimp together thoroughly.
- Add shrimp.
- Marinate for 45 minutes to 1 hour (no longer).
- Thread shrimp head and tail onto skewers and grill over medium heat until shrimp are cooked. About 2-3 minutes per side. Discard marinade.
Spicy Shoepeg Corn Dip with Crudites
1 cup of fat free plain Greek yogurt (I prefer Fage) (0 Points)
5 tablespoons of fat free sour cream (1 Point)
1/4 cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points)*
1/4 cup of Kraft Fat Free Shredded Mozzarella Cheese (0 Points)*
1/2 cup of red bell pepper, diced small
1/2 cup of green bell pepper, diced small
1 jalapeno pepper, minced
1/4 cup of diced red onion
Can of shoepeg corn, drained well
1 tsp. of parsley
1 tsp. of garlic powder
Cracked black pepper & salt to taste
5 green onions, diced (reserve for top garnish)
Directions:
- Combine everything together and mix well.
- Serve with crudites: mushroom caps, pepper slices, celery sticks, carrot sticks, cucumber chips, carrot chips, miniature peppers, and radish chips.
- Garnish with diced green onions.
Since this dip will serve at least 6 people (if not more), it is still 0 points per serving despite the 1 measly point for the sour cream. So enjoy.
*Also, if you cannot find Kraft Fat Free Shredded Cheeses where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup). Though, it will no longer be 0 points per serving, it will still be extremely low.
Printable
- 1 cup of fat free plain Greek yogurt (I prefer Fage) (0 Points)
- 5 tablespoons of fat free sour cream (1 Point)
- ¼ cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points)*
- ¼ cup of Kraft Fat Free Shredded Mozzarella Cheese (0 Points)*
- ½ cup of red bell pepper, diced small
- ½ cup of green bell pepper, diced small
- 1 jalapeno pepper, minced
- ¼ cup of diced red onion
- Can of shoepeg corn, drained well
- 1 tsp. of parsley
- 1 tsp. of garlic powder
- Cracked black pepper & salt to taste
- 5 green onions, diced (reserve for top garnish)
- Combine everything together and mix well.
- Serve with crudites: mushroom caps, pepper slices, celery sticks, carrot sticks, cucumber chips, carrot chips, miniature peppers, and radish chips.
- Garnish with diced green onions.
Spicy Cheesy Cauliflower Dip
1 Head Cauliflower Florets
2 Ounces of Fat Free Cream Cheese
1 Cup of Greek Fat Free Plain Yogurt
1/8 Cup of Skim Milk
1/3 Cup of Frank’s Red Hot Sauce
1/4 Cup of Kraft Fat Free Cheddar Cheese
1/4 Cup of Kraft Fat Free Mozzarella Cheese
3 Scallions, Chopped
Salt/Pepper to Taste
Vegetable Cooking Spray (Pam)
DIRECTIONS:
- On a roasting sheet, spray the cauliflower florets liberally with vegetable cooking spray. Add salt and pepper to taste.
- Roast at 425 degrees until they are tender and brown (about 45 minutes)
- Meanwhile in a bowl combine cream cheese, yogurt, milk and hot sauce.
- Fold in the cauliflower florets and mash with a spoon.
- Spread into a pie plate and sprinkle with shredded fat free cheeses and scallions.
- Bake in a 375 degree oven until hot 15 to 20 minutes.
- This serves 4-6 people and is 0 Points. To keep it at 0 Points, serve with crudites.
My favorite crudites for dips are: broccoli florets, long celery stalks, carrot chips, mushroom caps, squash spears, cherry tomatoes, cucumber chips and spears.
**Also, if you cannot find Kraft Fat Free Shredded Cheeses where you live, I got you covered. You can substitute the fat free cheese with a reduced fat Cheddar Cheese (one that is about 3 Points for 1/4 cup). Though, it will no longer be 0 points per serving, it will still be extremely low.
PRINTABLE
- 1 Head Cauliflower Florets
- 2 Ounces of Fat Free Cream Cheese
- 1 Cup of Greek Fat Free Plain Yogurt
- ⅛ Cup of Skim Milk
- ⅓ Cup of Frank's Red Hot Sauce
- ¼ Cup of Kraft Fat Free Cheddar Cheese
- ¼ Cup of Kraft Fat Free Mozzarella Cheese
- 3 Scallions, Chopped
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- On a roasting sheet, spray the cauliflower florets with vegetable cooking spray. Add salt and pepper to taste.
- Roast at 425 degrees until they are tender and brown (about 45 minutes)
- Meanwhile in a bowl combine cream cheese, yogurt, milk and hot sauce.
- Fold in the cauliflower florets and mash with a spoon.
- Spread into a pie plate and sprinkle with shredded fat free cheeses and scallions.
- Bake in a 375 degree oven until hot 15 to 20 minutes.
- This serves 4-6 people and is 0 Points. To keep it at 0 Points, serve with crudites.
Skewered Thai Chicken Strips
2 Pounds of Skinless Chicken Tenders
4 Tablespoons of Lime Juice
4 Tablespoons of Fish Sauce
2 Tablespoons of Huy Fong Asian Chili Garlic Sauce
1 Tablespoon of Soy Sauce
1 Tablespoon of Truvia Natural Brown Sugar Blend
Lime wedges
DIRECTIONS:
- Combine chicken with lime juice, fish sauce, brown sugar blend, soy sauce and chili garlic sauce together in bowl.
- Refrigerate for 2 hours.
- Thread chicken on skewers and grill over medium high heat. Turn during cooking to brown evenly.
- Cook 8 to 10 minutes or until brown and cooked through.
- Serve with lime wedges for squeezing.
- On the WW Personal Points plan, if you chose chicken as a 0 Point Food, each serving is 0 PP. If you didn’t choose chicken as a 0 Point Food, each serving will be 3 PP
- This recipe serves about 8 people at 0 Points per serving on the Blue and Purple Plans. On the Green Plan, it’s 1 SmartPoint per serving.
PRINTABLE
- 2 Pounds of Skinless Chicken Tenders
- 4 Tablespoons of Lime Juice
- 4 Tablespoons of Fish Sauce
- 2 Tablespoons of Huy Fong Asian Chili Garlic Sauce
- 1 Tablespoon of Soy Sauce
- 1 Tablespoon of Truvia Natural Brown Sugar Blend
- Lime wedges
- 8" Bamboo Skewers
- Combine chicken with lime juice, fish sauce, brown sugar blend, soy sauce and chili garlic sauce together in bowl.
- Refrigerate for 2 hours.
- Thread chicken on skewers and grill over medium high heat. Turn during cooking to brown evenly.
- Cook 8 to 10 minutes or until brown and cooked through.
- Serve with lime wedges for squeezing.
- On the WW Personal Points plan, if you chose chicken as a 0 Point Food, each serving is 0 PP. If you didn't choose chicken as a 0 Point Food, each serving will be 3 PP
- This recipe serves about 8 people at 0 Points per serving on the Blue and Purple Plans. On the Green Plan, it's 1 SmartPoint per serving.
Buttermilk Chive Dip
3/4 Cup of Fat Free Buttermilk
1 ¼ Cups of Fat Free Plain Greek Yogurt
3 Teaspoons Spicy Brown Mustard
3 Tablespoons of Fresh Chives
2 Small Garlic Cloves, Minced
2 Teaspoons of Lemon Zest, Grated
1 Teaspoon of Kosher Salt
Ground Black Pepper to taste
DIRECTIONS:
- Whisk everything together and chill until serving.
PRINTABLE
- ¾ Cup of Fat Free Buttermilk
- 1 ¼ Cups of Fat Free Plain Greek Yogurt
- 3 Teaspoons Spicy Brown Mustard
- 3 Tablespoons of Fresh Chives
- 2 Small Garlic Cloves, Minced
- 2 Teaspoons of Lemon Zest, Grated
- 1 Teaspoon of Kosher Salt
- Ground Black Pepper to taste
- Whisk everything together and chill until serving.
- Serves about 4-6 people at 0 Freestyle Points per serving.
Low Point “Tortilla” Chips
Another extremely low point way to serve these dips is by using the Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread like this:
DIRECTIONS:
- Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in a 350 degree oven and bake for about 5 minutes. DO NOT OVERBAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags until you serve these mouth watering dips and salsas.
One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cut the tortilla chips from this bread, you will get a nice size serving of “chips”.
PRINTABLE
- Joseph's Flax Oat Bran Whole Wheat Lavash Bread
- Using a pizza cutter, cut Joseph’s Lavash bread into as many triangles as possible. (Make them resemble tortilla chips).
- Line a baking pan with parchment paper and layout cut Lavash bread triangles. You will have to do a few batches at a time or separately.
- Spray Lavash bread with vegetable cooking spray.
- Season with garlic powder, onion powder and salt liberally. You may add any other spices you like.
- Put in a 350 degree oven and bake for about 5 minutes. DO NOT OVERBAKE.
- Cool on cooling racks.
- When cooled store in large Ziploc bags until you serve these with mouth watering dips and salsas.
- One whole Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread is 2 Points. Depending on how large you cut the tortilla chips from this bread, you will get a nice size serving of “chips”.
Weight Watchers Freestyle Salads
Pollo Mexicano Salad with CHIPOLTE Ranch Dressing
3 boneless chicken breasts, grilled and sliced into strips
2 bags of salad mix, romaine, Italian or spring mix
1 large red onion, chopped
1 red, yellow and orange pepper, chopped small
2 cans of black beans, drained and rinsed
1 can of Mexican style corn, drained
Walden Farms Chipolte Ranch Dressing
DIRECTIONS:
- Mix everything but the salad dressing together thoroughly.
- Top with dressing. Mix well.
- Refrigerate until guests arrive. This entire recipe is 0 Freestyle Points.
PRINTABLE
- 3 boneless chicken breasts, grilled and sliced into strips
- 2 bags of salad mix, romaine, Italian or spring mix
- 1 large red onion, chopped
- 1 red, yellow and orange pepper, chopped small
- 2 cans of black beans, drained and rinsed
- 1 can of Mexican style corn, drained
- Walden Farms Chipolte Ranch Dressing
- Mix everything but the salad dressing together thoroughly.
- Top with dressing. Mix well.
- Refrigerate until guests arrive. This entire recipe is 0 Freestyle Points. Enjoy!
True Red White & Blue Salad
2 red onions, peeled, cut in half and sliced into strips
2 jicamas – read this on how to pick and cut a jicama into strips
4 cups of seedless diced watermelon
1 pint of blueberries, rinsed and dried
Up to 1/3 cup of Athenos Fat Free Feta Cheese (for each cup)
Cracked black pepper
fresh mint for garnish, optional
Sweet Lime Dressing (Double the recipe)
DIRECTIONS:
- Combine everything together except the fat free feta cheese, Sweet Lime Dressing and mint, if using.
- Using these clear plastic tumblers divide mixture among cups evenly.
- Mix Sweet Lime Dressing together and drizzle over salad mixture in cups.
- Sprinkle up to 1/4 cup of fat free feta onto the top of each cup.
- Garnish with mint if using.
Each cup is 0 Points. Enjoy!
PRINTABLE
- 2 red onions, peeled, cut in half and sliced into strips
- 2 jicamas - read this on how to pick and cut a jicama into strips
- 4 cups of seedless diced watermelon
- 1 pint of blueberries, rinsed and dried
- Up to ⅓ cup of Athenos Fat Free Feta Cheese (for each cup)
- Cracked black pepper
- fresh mint for garnish, optional
- Clear plastic tumblers
- Sweet Lime Dressing (on DeeDeeDoes.com) (Double the recipe)
- Combine everything together except the fat free feta cheese, Sweet Lime Dressing and mint, if using.
- Using these clear plastic tumblers divide mixture among cups evenly.
- Mix Sweet Lime Dressing together and drizzle over salad mixture in cups.
- Sprinkle up to ¼ cup of fat free feta onto the top of each cup.
- Garnish with mint if using.
Cauliflower Caesar Salad
2 Heads of Cauliflower Florets
Bottle of Walden Farms Caesar Salad Dressing
1/3 cup of Fat Free Plain Greek Yogurt
1 Tablespoon of Balsamic Vinegar
7 Tablespoons of Bragg’s Nutritional Yeast*
1 Teaspoon of Dijon Mustard
1 Teaspoon of Worcestershire Sauce
Juice of a Lemon
2 Garlic Cloves, Minced
1 Teaspoon of Dried Parsley
Fresh Cracked Black Pepper to Taste
Kraft Fat Free Shredded Mozzarella Cheese (1/4 cup per serving is 0 Points)
Vegetable Cooking Spray
*If you love the taste of Parmesan Cheese, but don’t want the points that go along with it, you must try Bragg’s Nutritional Yeast. It is just 2 Points per 7 Tablespoons whereas Parmesan Cheese is triple the points for the same amount. Not to mention all the health benefits Nutritional Yeast has going for it. You can read about it all right here.
DIRECTIONS:
- Place cauliflower florets on two baking sheets lined with parchment paper. Spray florets well with vegetable cooking spray. Add cracked black pepper to taste.
- Roast at 425 degrees until browned and tender – about 45 minutes. Let cool.
- In a bowl, combine yogurt, vinegar, lemon juice, garlic, parsley, Worcestershire Sauce, mustard and Nutritional Yeast. Mix well. Add cracked black pepper to taste.
- Start adding in as much of the Walden Farms Caesar Dressing to the yogurt mixture until you get the dressing flavor that you like. You can adjust the seasonings as you see fit. However, try not to add more Nutritional Yeast because the points will go up.
- Add cooled cauliflower to dressing mixture and toss to combine. Cool until serving time.
- When ready to serve, you may add 1/4 cup per serving of the Kraft Fat Free Mozzarella Cheese to keep this delicious dish at 0 Points per 6 servings.
PRINTABLE
- 2 Heads of Cauliflower Florets
- Walden Farms Caesar Salad Dressing
- ⅓ cup of Fat Free Plain Greek Yogurt
- 1 Tablespoon of Balsamic Vinegar
- 7 Tablespoons of Bragg's Nutritional Yeast*
- 1 Teaspoon of Dijon Mustard
- 1 Teaspoon Worcestershire Sauce
- Juice of a Lemon
- 2 Garlic Cloves, Minced
- 1 Teaspoon Dried Parsley
- Fresh Cracked Black Pepper to Taste
- Kraft Fat Free Shredded Mozzarella Cheese (1/4 cup per serving is 0 Points)
- Vegetable Cooking Spray
- Place cauliflower florets on two baking sheets lined with parchment paper. Spray florets well with vegetable cooking spray. Add cracked black pepper to taste.
- Roast at 425 degrees until browned and tender - about 45 minutes. Let cool.
- In a bowl, combine yogurt, vinegar, lemon juice, garlic, parsley, Worcestershire Sauce, mustard and Nutritional Yeast. Add cracked black pepper to taste.
- Start adding in as much of the Walden Farms Caesar Dressing to the yogurt mixture until you get the dressing flavor that you like. Adjust the seasonings as you see fit. Try not to add more Nutritional Yeast because the points will go up.
- Add cauliflower to dressing mixture and combine. Cool until serving time.
- When ready to serve, you add ¼ cup per serving of the Fat Free Mozzarella Cheese to keep this dish at 0 Points per 6 servings.
Deep South Watermelon Salad
1 Seedless Watermelon, Cubed
4 Large Cucumbers, Sliced & Quartered
2.5 Cups of Athenos Fat Free Feta Cheese*
Cracked Black Pepper, to Taste
Fresh Basil, Snipped, Optional
Sweet Lime Dressing
1/2 Cup of Lime Juice
2 Cloves of Minced Garlic
Kosher Salt and Black Pepper, to taste
1/4 Teaspoon of Dried Parsley
Up to 1/8 Cup of Granulated Swerve Sweetener
DIRECTIONS:
- Combine all salad ingredients into a bowl and mix well. Set aside.
- In a separate bowl, combine all dressing ingredients. Whisk together while slowly adding the Swerve until it’s just sweet enough. Add salt and pepper to taste.
- Pour over salad mixture and toss to combine. Refrigerate until ready to serve.
- This serves 6-8 people at 0 Freestyle Points per serving.
- Even though this delicious salad includes fat free Feta as an ingredient, the total amount for this large amount of cheese is only 2 SmartPoints. However, divided among 6 large servings, it is only 0 SmartPoints per serving. Enjoy!
PRINTABLE
- 1 Seedless Watermelon, Cubed
- 4 Large Cucumbers, Sliced & Quartered
- 2.5 Cups of Athenos Fat Free Feta Cheese*
- Cracked Black Pepper, to Taste
- Fresh Basil, Snipped, Optional
- SWEET LIME DRESSING
- ½ Cup of Lime Juice
- 2 Cloves of Minced Garlic
- Kosher Salt and Black Pepper, to taste
- ¼ Teaspoon of Dried Parsley
- Up to ⅛ Cup of Granulated Swerve Sweetener
- Combine all salad ingredients into a bowl and mix well. Set aside.
- In a separate bowl, combine all dressing ingredients. Whisk together while slowly adding the Swerve until it's just sweet enough. Add salt and pepper to taste.
- Pour over salad mixture and toss to combine. Refrigerate until ready to serve.
- This serves 6-8 people at 0 Freestyle Points per serving.
- *Even though this delicious salad includes fat free Feta as an ingredient, the total amount for this large amount of cheese is only 2 SmartPoints. However, divided among 6 large servings, it is only 0 SmartPoints per serving. Enjoy!
SOUP
Weight Watchers Freestyle Chilled Soup
Cheer Up Peachy Keen Soup
4-5 cups of peaches, peeled and cut into chunks (0 Points)
2 tablespoons of Splenda (0 Points)
2 cups of fat free plain Greek Yogurt (I prefer Fage) (0 Points)
1 teaspoon of lemon juice
1/8 teaspoon of vanilla extract
1/8 teaspoon of almond extract
Mint, garnish (optional)
7 tablespoons of toasted almonds (1.5 tsp of almonds per cup) (0 Points) We use this handy dandy tool for roasting nuts.
Cinnamon Splenda Mixture – Combine 1/3 cup of granulated Splenda with 1 tablespoon of Cinnamon together. (0 Points)
Pepperidge Farms Cinnamon Baked Graham Goldfish – 3 per cup (0 Points)
DIRECTIONS:
- Combine everything except the last four ingredients into a blender and blend thoroughly.
- Refrigerate until chilled – at least 3 hours.
- Pour into clear plastic cups.
- Top with 1.5 tsp of toasted almonds per cup, 3 Cinnamon Baked Goldfish and mint if using it.
- Serve cinnamon Splenda mixture on the side for extra sweetness.
This is a soup that children love and, of course, they can have lots of cinnamon or cupcake flavored goldfish to make it extra good! Also, this makes about 6 servings in the clear plastic tumblers.
PRINTABLE
- 4-5 cups of peaches, peeled and cut into chunks (0 Points)
- 2 tablespoons of Splenda (0 Points)
- 2 cups of fat free plain Greek Yogurt (I prefer Fage) (0 Points)
- 1 teaspoon of lemon juice
- ⅛ teaspoon of vanilla extract
- ⅛ teaspoon of almond extract
- Mint, garnish (optional)
- 7 tablespoons of toasted almonds (1.5 tsp of almonds per cup) (0 Points) We use this handy dandy tool for roasting nuts.
- Cinnamon Splenda Mixture - Combine ⅓ cup of granulated Splenda with 1 tablespoon of Cinnamon together. (0 Points)
- Pepperidge Farms Cinnamon Baked Graham Goldfish - 3 per cup (0 Points)
- Clear plastic tumblers
- Combine everything except the last four ingredients into a blender and blend thoroughly.
- Refrigerate until chilled - at least 3 hours.
- Pour into clear plastic cups.
- Top with 1.5 tsp of toasted almonds per cup, 3 Cinnamon Baked Goldfish and mint if using it.
- Serve cinnamon Splenda mixture on the side for extra sweetness.
Weight Watchers Freestyle Main Dishes
Roasted Scallops with Sweet Fiery Pineapple Cucumber Salsa
3 lbs of Sea Scallops (0 Points)
1 onion, chopped small
1.5 teaspoons of garlic, minced
1 teaspoon of salt
1.5 teaspoons of fresh cracked pepper
1 teaspoon of dried parsley
I Can’t Believe It’s Not Butter Spray
Vegetable Cooking Spray
Salsa Ingredients:
2 cans of pineapple tidbits, drained
1 large cucumber, seeded and diced small
6 plum tomatoes, chopped small
2 jalapeno peppers, seeded and minced
1 red onion, diced small
2-3 tablespoons of Splenda
5 tablespoons of lime juice
fresh ground pepper and salt to taste
DIRECTIONS:
- Preheat oven to 400 degrees.
- Pat scallops dry.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Arrange scallops in a single layer in dish.
- Spray all the scallops liberally with I Can’t Believe It’s Not Butter Spray.
- In a separate bowl, combine onion, garlic, salt, pepper and parsley and mix together well. Spread mixture all over the top of the scallops.
- Bake uncovered for about 12-15 minutes. Less if the scallops are on the small side.
- While scallops are cooking, in a separate bowl combine, pineapple, cucumber, onion, peppers and tomatoes. Season with ground pepper and salt to taste. In another bowl combine lime juice and Splenda together and mix well. Adjust to your taste preference with more lime juice or Splenda.
- Pour juice mixture into salsa ingredients and mix well.
- Refrigerate and serve with scallops.
PRINTABLE
- 3 lbs of Sea Scallops (0 Points)
- 1 onion, chopped small
- 1.5 teaspoons of garlic, minced
- 1 teaspoon of salt
- 1.5 teaspoons of fresh cracked pepper
- 1 teaspoon of dried parsley
- I Can't Believe It's Not Butter Spray
- Vegetable Cooking Spray
- Salsa Ingredients:
- 2 cans of pineapple tidbits, drained
- 1 large cucumber, seeded and diced small
- 6 plum tomatoes, chopped small
- 2 jalapeno peppers, seeded and minced
- 1 red onion, diced small
- 2-3 tablespoons of Splenda
- 5 tablespoons of lime juice
- fresh ground pepper and salt to taste
- Preheat oven to 400 degrees.
- Pat scallops dry.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Arrange scallops in a single layer in dish.
- Spray all the scallops liberally with I Can't Believe It's Not Butter Spray.
- In a separate bowl, combine onion, garlic, salt, pepper and parsley and mix together well. Spread mixture all over the top of the scallops.
- Bake uncovered for about 12-15 minutes. Less if the scallops are on the small side.
- While scallops are cooking, in a separate bowl combine, pineapple, cucumber, onion, peppers and tomatoes. Season with ground pepper and salt to taste. In another bowl combine lime juice and Splenda together and mix well. Adjust to your taste preference with more lime juice or Splenda.
- Pour juice mixture into salsa ingredients and mix well.
- Refrigerate and serve with scallops.
Also, you could easily skip the scallops and make the recipe using boneless grilled chicken breasts. You can also serve with the Sweet Fiery Pineapple Cucumber Salsa for 0 Points.
Overstuffed Zucchini Boats
- 4 Large Zucchini
- 1 lb head of Cauliflower, cut into small florets
- ½ cup of fat free plain Greek Yogurt
- 4 oz of Kraft Shredded Fat Free Cheddar Cheese
- 4 oz of Kraft Shredded Fat Free Mozzarella Cheese
- 1 cup of canned shoepeg corn kernels
- 1.5 cups of shredded cooked white meat chicken
- ½ tsp. of salt
- 1 teaspoon of ground pepper
- Vegetable Cooking Spray
- Preheat oven to 400 degrees.
- Slice zucchini down the middle lengthwise and scoop seeds out. This is easiest to do with a small spoon.
- On a parchment paper lined baking sheet, place zucchini cut side down and spray them lightly with vegetable cooking spray.You can salt and pepper them if you'd like. Bake for about 5 minutes and then remove. Turn zucchini cut side up and let cool.
- Steam cauliflower florets until tender in microwave or on stove top. Drain when tender (if a fork can break a floret in half, it's done).
- Mash cauliflower and add yogurt and cheeses and mix thoroughly.
- Add corn, chicken, salt and pepper. Mix well.
- Divide this mixture evenly into all zucchini halves.
- Bake 10 minutes until browned on top.
This entire recipe is 0 Points. You can easily double or triple this recipe as well. Feel free to substitute the chicken and use cooked ground turkey or chicken breast. You can even use shrimp instead of chicken too. Also, you can use white meat rotisserie chicken to save time by not having to cook the chicken yourself.
Grilled Filipino Chicken Breasts
2 Pounds of Boneless and Skinless Chicken Breasts
3/4 Cup of Apple Cider Vinegar
2 Tablespoons of Soy Sauce
1 Tablespoon of Fish Sauce
1/4 Cup of Granulated Splenda
1/2 Teaspoon of Red Pepper Flakes
3 Garlic Cloves, Minced
1 Lemon, Halved
DIRECTIONS:
- Combine vinegar, soy, fish sauce, Splenda, red pepper flakes and garlic in a bowl. Stir to combine the Splenda until it’s dissolved.
- Combine the chicken and place into a gallon bag with vinegar mixture to marinate.
- Squeeze in the juice of the lemon and lemon halves as well into the gallon bag. Seal and let sit for 20 minutes at room temperature. Massage the bag every few minutes to make sure everything is combining.
- Prepare a grill over medium high heat.
- Remove the chicken breasts from the bag and grill 4-6 minutes per side, while turning.
- This recipe serves about 4 at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it’s 5 SmartPoints per serving. Also, you can make a dipping sauce by doubling the ingredients in the first step of the directions. Add a bit of the sauce to each cooked breast.
PRINTABLE
- 2 Pounds of Boneless and Skinless Chicken Breasts
- ¾ Cup of Apple Cider Vinegar
- 2 Tablespoons of Soy Sauce
- 1 Tablespoon of Fish Sauce
- ¼ Cup of Granulated Splenda
- ½ Teaspoon of Red Pepper Flakes
- 3 Garlic Cloves, Minced
- 1 Lemon, Halved
- Combine vinegar, soy, fish sauce, Splenda, red pepper flakes and garlic in a bowl. Stir to combine the Splenda and until it's dissolved.
- Combine the chicken and place into a gallon bag with vinegar mixture to marinate.
- Squeeze in the juice of the lemon and lemon halves as well into the gallon bag. Seal and let sit for 20 minutes at room temperature. Massage the bag every few minutes to make sure everything is combining.
- Prepare a grill over medium high heat.
- Remove the chicken breasts from the bag and grill 4-6 minutes per side, while turning.
- This recipe serves about 4 at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it's 5 SmartPoints per serving. Also, you can make a dipping sauce by doubling the ingredients in the first step of the directions. Add a bit of the sauce to each cooked breast.
Shrimp in Enchilada Sauce Over Peppery Cauliflower Rice
2 Poblano Chili Peppers, Seeded and Chopped
5 Cloves of Garlic, Minced
16 oz of Tomato Puree (Canned)
2 Teaspoons of Dried Mexican Oregano
1 Teaspoon of Ground Cumin
Kosher Salt and Cracked Black Pepper to Taste
3 Pounds of Medium Shrimp, Peeled
Lime Wedges for Serving
4 Bags of Frozen Cauliflower Rice
Vegetable Cooking Spray
DIRECTIONS:
- In a bowl, pour boiling water over the dried chili peppers. Cover and set aside for 15 minutes.
- Microwave all the frozen cauliflower rice and set aside in a large bowl covered with foil.
- Spray a saute pan with vegetable cooking spray and saute garlic and poblano chili peppers until peppers soften about 5 minutes. Add into the cauliflower rice mixture and stir. Recover rice.
- Drain the anchos and remove the stems and seeds. Puree the anchos, 1/2 cup of water, tomato puree, oregano, cumin and some salt and pepper (to taste) in a blender.
- In a separate sauce pan, add the ancho puree and cook until it’s reduced, about 5 minutes. Stir in 2 cups of water and the shrimp. Return to a boil and cook just until shrimp are opaque, about 5 minutes. Season again with salt and pepper to taste.
- Fluff the rice and reheat if necessary. Top rice with shrimp and sauce.
- Serve with lime wedges.
- This serves about 6-8 people at 0 Freestyle Points per serving.
PRINTABLE
- 8 Dried Ancho Chili Peppers
- 2 Poblano Chili Peppers, Seeded and Chopped
- 5 Cloves of Garlic, Minced
- 16 oz of Tomato Puree (Canned)
- 2 Teaspoons of Dried Mexican Oregano
- 1 Teaspoon of Ground Cumin
- Kosher Salt and Cracked Black Pepper to Taste
- 3 Pounds of Medium Shrimp, Peeled
- Lime Wedges for Serving
- 4 Bags of Frozen Cauliflower Rice
- Vegetable Cooking Spray
- In a bowl, pour boiling water over the dried chili peppers. Cover and set aside for 15 minutes.
- Microwave all the frozen cauliflower rice and set aside in a large bowl covered with foil.
- Spray a saute pan with vegetable cooking spray and saute garlic and poblano chili peppers until peppers soften about 5 minutes. Add into the cauliflower rice mixture and stir. Recover rice.
- Drain the anchos and remove the stems and seeds. Puree the anchos, ½ cup of water, tomato puree, oregano, cumin and some salt and pepper (to taste) in a blender.
- In a separate sauce pan, add the ancho puree and cook until it's reduced, about 5 minutes. Stir in 2 cups of water and the shrimp. Return to a boil and cook just until shrimp are opaque, about 5 minutes. Season again with salt and pepper to taste.
- Fluff the rice and reheat if necessary. Top rice with shrimp and sauce.
- Serve with lime wedges.
- This serves about 6-8 people at 0 Freestyle Points per serving.
DESSERTS
Candied Grapes
Bunch of Red Seedless Grapes, Cleaned & Stemmed
(1) 3-Ounce Package of Sugar Free Grape Flavored Jello (Or any diet flavor you prefer)
DIRECTIONS:
- Sprinkle the sugar free Jello package on a rimmed baking sheet.
- Soak the grapes in a bowl of cold water. Remove grapes with a slotted spoon and transfer to the baking sheet.
- Roll grapes in the Jello.
- When done with coating all the grapes, let them dry for about 20 minutes.
- The serving size depends on how many grapes you get on the bunch, but regardless, this is 0 Freestyle Points and they are very addictive!
PRINTABLE
- Bunch of Red Seedless Grapes, Cleaned & Stemmed
- (1) 3-Ounce Package of Sugar Free Grape Flavored Jello (Or any diet flavor you prefer)
- Sprinkle the sugar free Jello package on a rimmed baking sheet.
- Soak the grapes in a bowl of cold water. Remove grapes with a slotted spoon and transfer to the baking sheet.
- Roll grapes in the Jello.
- When done with coating all the grapes, let them dry for about 20 minutes.
- The serving size depends on how many grapes you get on the bunch, but regardless, this is 0 Freestyle Points and they are very addictive!
Patriotic Fruit Skewers with Raspberry Dip
Quart or more Strawberries
Bunch of Pineapple Chunks
Bunch of Blueberries
1 Cup of Raspberries, Mashed
1 Cup of Greek Fat Free Plain Yogurt
4 Tablespoons of Granulated Splenda
DIRECTIONS:
- Thread strawberries, pineapple chunks and blueberries on metal skewers in that order. Put in refrigerator until ready to serve. Make sure to use metal skewers. They retain the coolness from being refrigerated and will keep the fruit firm and cooler longer. Also, wooden skewers make the fruit taste weird.
- Mix remaining ingredients together and serve along with the fruit skewers.
- As far as serving size is concerned, figure about 1 container of each fruit will serve about 4 people. Again, this depends on how big your skewers are and how many guests you are serving. Either way, the entire recipe is 0 Freestyle Points so enjoy!
PRINTABLE
- Quart or more of Strawberries
- Bunch of Pineapple Chunks
- Bunch of Blueberries
- 1 Cup of Raspberries, Mashed
- 1 Cup of Greek Fat Free Plain Yogurt
- 4 Tablespoons of Granulated Splenda
- Metal Skewers
- Thread strawberries, pineapple chunks and blueberries on metal skewers in that order. Put in refrigerator until ready to serve. Make sure to use metal skewers. They retain the coolness from being refrigerated and will keep the fruit firm and cooler longer. Also, wooden skewers make the fruit taste weird.
- Mix remaining ingredients together and serve along with the fruit skewers.
- As far as serving size is concerned, figure about 1 container of each fruit will serve about 4 people. Again, this depends on how big your skewers are and how many guests you are serving. Either way, the entire recipe is 0 Freestyle Points so enjoy!
I hope you enjoy this 0 Point Freestyle Party Menu and serve these dishes at your next cook out!
This post contains affiliate links. If you happen to purchase any item I use and recommend below from Amazon, I will receive a small percentage of the item purchased at no cost to you.
FOODS USED IN THIS MENU AVAILABLE AT AMAZON
Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread
Granulated Swerve Sugar Substitute
Torani Sugar Free Sweetener Syrup
Walden Farms Caesar Salad Dressing
Dried Ancho Chili Peppers
Mexican Oregano
ITEMS USEFUL FOR RECIPES AVAILABLE AT AMAZON
Plastic Reusable Daiquiri Glasses
Wooden Pestle/Muddler for Fauxjitos (Cocktails)
WOULD YOU LIKE TO SEE A 7 DAY O POINT MENU LOOKS LIKE? CLICK HERE.
WANT TO SEE THE BAREFOOT CONTESSA’S RECIPES REMADE THE WEIGHT WATCHERS FRIENDLY WAY? CLICK HERE.
ALSO, HERE IS A FULL DAY OF THE PIONEER WOMAN’S MENU REMADE THE WEIGHT WATCHERS FREESTYLE WAY.
PIN FOR LATER ⇓
Jeanette says
These sound good. Thanks for your effort and time to create and post them.
[email protected] says
Jeanette, you are very welcome!