Who doesn’t love Mexican and Spanish inspired food?
Below are fantastic Weight Watchers Freestyle Cinco De Mayo recipes galore! And I’m not going to stop there, I’m including delicious Spanish inspired Weight Watchers Freestyle recipes too.
Remember you never have to avoid social situations while on Weight Watchers Freestyle. Weight Watchers Freestyle is not a diet – but a plan for wellness. Wellness that works, right? So on May 5 this year, enjoy some of these Weight Watchers Freestyle Cinco de Mayo recipes.
*This post contains affiliate links.
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Weight Watchers Freestyle Cinco De Mayo Recipes Galore
0 Point Mexican Layer Dip
2 Pounds of Ground Turkey Breast
1 Medium Onion, Chopped
15 oz Can of Tomato Sauce
2 Teaspoons of Granulated Swerve Sugar Substitute*
1 Teaspoon Chili Powder
1/8 Teaspoon of Salt & Pepper
16 oz Can of Fat Free Refried Beans
2 Medium Tomatoes, Chopped & Seeded
1 Small Green Pepper, Chopped Finely
1 Cup Each of Fat Free Plain Greek Yogurt + Fat Free Sour Cream
2 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
2 Jalapeno Peppers, Chopped Fine, Optional
Vegetable Cooking Spray
DIRECTIONS:
- In a skillet that has been sprayed with vegetable cooking spray, cook ground turkey breast and onion over medium heat until meat is cooked through. Drain, if necessary. Stir in the tomato sauce, Swerve, chili powder and salt & pepper. Bring to a boil and reduce heat to simmer, uncovered for 15 minutes.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Spread refried beans into baking dish and top with meat mixture, tomatoes and green pepper. In a separate bowl, combine yogurt and fat free sour cream and blend well. Layer yogurt blend and cheese on top of meat mixture. Top with jalapenos, if using.
- This makes about 8 cups. Per 1/3 cup serving, it is 0 Freestyle Points. Enjoy! I serve this with the low point “tortilla” chip recipe below. And I also use leftover dip (warmed) over cauliflower rice. YUM and still 0 Points!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Medium Onion, Chopped
- 15 oz Can of Tomato Sauce
- 2 Teaspoons of Granulated Swerve Sugar Substitute*
- 1 Teaspoon Chili Powder
- ⅛ Teaspoon of Salt & Pepper
- 16 oz Can of Fat Free Refried Beans
- 2 Medium Tomatoes, Chopped & Seeded
- 1 Small Green Pepper, Chopped Finely
- 1 Cup Each of Fat Free Plain Greek Yogurt + Fat Free Sour Cream
- 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- 2 Jalapeno Peppers, Chopped Fine, Optional
- Vegetable Cooking Spray
- In a skillet that has been sprayed with vegetable cooking spray, cook ground turkey breast and onion over medium heat until meat is cooked through. Drain, if necessary. Stir in the tomato sauce, Swerve, chili powder and salt & pepper. Bring to a boil and reduce heat to simmer, uncovered for 15 minutes.
- Spray a 13 x 9 baking dish with vegetable cooking spray. Spread refried beans into baking dish and top with meat mixture, tomatoes and green pepper. In a separate bowl, combine yogurt and fat free sour cream and blend well. Layer yogurt blend and cheese on top of meat mixture. Top with jalapenos, if using.
- This makes about 8 cups. Per ⅓ cup serving, it is 0 Freestyle Points. Enjoy! I serve this with the low point "tortilla" chip recipe below. And I also use leftover dip (warmed) over cauliflower rice. YUM and still 0 Points!
Low Point “Tortilla” Chips
Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread*
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 arrange cut Lavash bread triangles.
- 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 dips and/or salsas.
- One Joseph’s Lavash Bread is 2 POINTS. Depending on how large you cut these into chips, you will get a hearty 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 arrange cut Lavash bread triangles.
- 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 dips and/or salsas.
- One Joseph's Lavash Bread is 2 POINTS. Depending on how large you cut these into chips, you will get a hearty serving of "chips".
Slow Cooker Chicken Posole
4 Cups of Fat Free Chicken Broth
4 Boneless Skinless Chicken Breasts
2 Jalapeno Peppers, Minced and Seeds Removed
1 Chopped White Onion
2 Cloves of Minced Garlic
Tablespoon Each of Ground Cumin and Oregano
2 Teaspoons Each Chili Powder & Salt
Fresh Cracked Black Pepper to Taste
Can of Hominy, Drained
Garnishes: Radishes, Sliced Thin; Sliced Green Cabbage (Buy a bag of coleslaw mix)
Avocado, Chopped, Optional
DIRECTIONS:
- Into a slow cooker, add all ingredients, except hominy, garnishes and avocado (if using).
- Cook on low for 6-8 hours.
- Remove chicken from slow cooker and shred with 2 forks. Return chicken to the slow cooker. Add hominy and cook for 30 minutes longer.
- Serve with garnishes and avocado (if using).
- This makes 4 large bowls at 2 Freestyle Points. (Points do not include avocado) Enjoy!
PRINTABLE
- 4 Cups of Fat Free Chicken Broth
- 4 Boneless Skinless Chicken Breasts
- 2 Jalapeno Peppers, Minced and Seeds Removed
- 1 Chopped White Onion
- 2 Cloves of Minced Garlic
- Tablespoon Each of Ground Cumin and Oregano
- 2 Teaspoons Each Chili Powder & Salt
- Fresh Cracked Black Pepper to Taste
- Can of Hominy, Drained
- Garnishes: Radishes, Sliced Thin; Sliced Green Cabbage (Buy a bag of coleslaw mix)
- Avocado, Chopped, Optional
- Into a slow cooker, add all ingredients, except hominy, garnishes and avocado (if using).
- Cook on low for 6-8 hours.
- Remove chicken from slow cooker and shred with 2 forks. Return chicken to the slow cooker. Add hominy and cook for 30 minutes longer.
- Serve with garnishes and avocado (if using).
- This makes 4 large bowls at 2 Freestyle Points. (Points do not include avocado) Enjoy!
Mexican Cucumber Salad with Tuna
1 Each Red Bell Pepper & Green Bell Pepper (Chopped)
2 English Cucumbers, Cut into 1/4″ Chunks**
1 Quart of Grape Tomatoes, Halved
2 Cups of Frozen Sweet Corn, Thawed
3 Tablespoons of Red Wine Vinegar
1 Teaspoon each of Cumin, Crushed Red Pepper
1 Minced Garlic Clove
Salt/Pepper to Taste
2 Cans of Solid White Tuna Packed in Water, Drained Well
1/4 Cup of Fresh Cilantro Leaves
DIRECTIONS:
- Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
- Pour red wine vinegar on top and mix again. Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
- This entire recipe is 0 Freestyle Points. Enjoy! It makes about 8 Cups.
**This handy dandy tool makes quick work of chopping vegetables, cheese, fruit, eggs, anything into perfectly sized pieces.
- 1 Each Red Bell Pepper & Green Bell Pepper (Chopped)
- 2 English Cucumbers, Cut into ¼″ Chunks
- 1 Quart of Grape Tomatoes, Halved
- 2 Cups of Frozen Sweet Corn, Thawed
- 3 Tablespoons of Red Wine Vinegar
- 1 Teaspoon each of Cumin, Crushed Red Pepper
- 1 Minced Garlic Clove
- Salt/Pepper to Taste
- 2 Cans of Solid White Tuna Packed in Water, Drained Well
- ¼ Cup of Fresh Cilantro Leaves
- Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
- Pour red wine vinegar on top and mix again.
- Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
- This entire recipe is 0 Freestyle Points. Enjoy! It makes about 8 Cups.
Enchilada Casserole
2 Pounds of Ground Turkey Breast
1 Onion, Chopped
1/2 Cup of Water
3 Tablespoons of Chili Powder
1.5 Teaspoons Each of Salt and Pepper
1/2 Teaspoon of Garlic Powder
2 Cups of 0 Point Salsa
6 Ole Extreme High Fiber Low Carb Tortillas*, Cut into Halves
1 Cup of Fat Free Greek Plain Yogurt
2 Cans of Corn, Drained
2 Cups Each of Kraft Fat Free Cheddar & Mozzarella Shredded Cheeses
Vegetable Cooking Spray
Chopped Cilantro, Optional
DIRECTIONS:
- Spray a large skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in ground turkey and onion and cook until turkey is no longer pink. Drain if necessary. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes.
- Place 1/2 cup of salsa in a 13 x 9 baking dish. Lay 1/2 of the tortilla halves on top of the salsa.
- Add meat mixture on top of the tortillas, then the yogurt and add the corn on top. Top with remaining tortillas, remaining salsa and cheeses.
- Cover and bake at 350 for 35 minutes. Uncover and bake for 10 minutes longer or until heated through. Add fresh cilantro on top, if using.
- This makes 6 servings at 3 SmartPoints on the BLue and Purple Plans and 7 SmartPoints on the Green Plan. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Onion, Chopped
- ½ Cup of Water
- 3 Tablespoons of Chili Powder
- 1.5 Teaspoons Each of Salt and Pepper
- ½ Teaspoon of Garlic Powder
- 2 Cups of 0 Point Salsa
- 6 Ole Extreme High Fiber Low Carb Tortillas, Cut into Halves
- 1 Cup of Fat Free Greek Plain Yogurt
- 2 Cans of Corn, Drained
- 2 Cups Each of Kraft Fat Free Cheddar & Mozzarella Shredded Cheeses
- Vegetable Cooking Spray
- Chopped Cilantro, Optional
- Spray a large skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in ground turkey and onion and cook until turkey is no longer pink. Drain if necessary. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes.
- Place ½ cup of salsa in a 13 x 9 baking dish. Lay ½ of the tortilla halves on top of the salsa.
- Add meat mixture on top of the tortillas, then the yogurt and add the corn on top. Top with remaining tortillas, remaining salsa and cheeses.
- Cover and bake at 350 for 35 minutes. Uncover and bake for 10 minutes longer or until heated through. Add chopped cilantro on top if using.
- This makes 6 servings at 3 SmartPoints on the BLue and Purple Plans and 7 SmartPoints on the Green Plan. Enjoy!
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 Vegetable 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, Optional
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 broth.
- In a separate bowl, combine flour and water. Mix well and pour into pan.
- Stir in fat free half & half and 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 (if using).
- 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 Vegetable 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 broth.
- In a separate bowl, combine flour and water. Mix well and pour into pan.
- Stir in fat free half & half and 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!
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.
Mexican Taco Salad Cups
2 Cans of Fat Free Refried Beans
6 Ole Xtreme Wellness Spinach Tortillas*
1 Teaspoon Each Chili Powder, Dried Cilantro
Salt/Pepper to Taste
Avocado Free Guacamole, Fat Free Plain Greek Yogurt, Tabasco Sauce, Shredded Lettuce, Salsa
1.5 Cups of Kraft Fat Free Cheddar Cheese
Vegetable Cooking Spray
DIRECTIONS:
- In a bowl, combine fat free refried beans, salt/pepper to taste, chili powder and cilantro and mix well. Heat in microwave until warmed through.
- Spray these Tortilla Oven Mold Pans* with vegetable cooking spray. Press a tortilla into each pan. Spray tortilla with more cooking spray and add additional spices to taste.
- Bake until golden at 400 degrees – about 8 minutes. Remove from oven and let cool in the pan.
- Remove tortilla cups and fill with bean mixture and 0 Point toppings listed above. Sprinkle 1/4 cup of Kraft Fat Free Cheddar Cheese into each tortilla for 0 Points.
- Each tortilla is 1 Freestyle Point. Enjoy!
PRINTABLE
- 2 Cans of Fat Free Refried Beans
- 6 Ole Xtreme Wellness Spinach Tortillas*
- 1 Teaspoon Each Chili Powder, Dried Cilantro
- Salt/Pepper to Taste
- Avocado Free Guacamole (recipe on my website), Fat Free Plain Greek Yogurt, Tabasco Sauce, Shredded Lettuce, Salsa
- 1.5 Cups of Kraft Fat Free Cheddar Cheese
- Vegetable Cooking Spray
- In a bowl, combine fat free refried beans, salt/pepper to taste, chili powder and cilantro and mix well. Heat in microwave until warmed through.
- Spray these Tortilla Oven Mold Pans with vegetable cooking spray. Press a tortilla into each pan. Spray tortilla with more cooking spray and add additional spices to taste.
- Bake until golden at 400 degrees – about 8 minutes. Remove from oven and let cool in the pan.Remove tortilla cups and fill with bean mixture and 0 Point toppings listed above. Sprinkle ¼ cup of Kraft Fat Free Cheddar Cheese into each tortilla for 0 Points.
- Each tortilla is 1 Freestyle Point. Enjoy!
Freestyle Creamy Chicken Enchiladas
Vegetable Cooking Spray
2 Cans of Red Enchilada Sauce (10 ounce cans)
1 Can of Diced Tomatoes, Drained
10.5 Ounces of 98% Fat Free Campbells Cream of Chicken Soup
4 Ounces Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
4 Cups of Cooked Shredded Chicken Breast
Can (4 oz) of Green Chilies, Drained
3.5 Cups of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese (Or mixture of both)
12 Ole Extreme Wellness High Fiber Low Carb Wraps*
1/3 Cup Chopped Fresh Cilantro
DIRECTIONS:
- Preheat oven to 350 degrees. Spray a 9 x 13 x 3 inch baking dish with cooking spray.
- Whisk enchilada sauce, tomatoes, chicken soup, fat free sour cream and yogurt together. Spread 1/2 cup of mixture onto bottom of baking dish. Set aside remaining sauce.
- In another bowl, combine chicken and chilies. Toss until combined and set aside.
- Keep 2 cups of fat free mozzarella for topping the dish and put the rest in another bowl for stuffing into enchilada wraps.
- To arrange: sprinkle some mozzarella, then add shredded chicken and chilies. Roll up the wrap tightly and place seam side down in the baking dish. Continue until all are in the dish. Push them together so they all fit in a single layer.
- Pour the remaining sauce on top of the wraps. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Bake until cheese is melted – about 15 minutes.
- Before serving, sprinkle fresh cilantro on top.
- This makes 6 servings at 6 Freestyle Points each (2 Wraps per serving.) Enjoy!
PRINTABLE
- Vegetable Cooking Spray
- 2 Cans of Red Enchilada Sauce (10 ounce cans)
- 1 Can of Diced Tomatoes, Drained
- 10.5 Ounces of 98% Fat Free Campbells Cream of Chicken Soup
- 4 Ounces Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
- 4 Cups of Cooked Shredded Chicken Breast
- Can (4 oz) of Green Chilies, Drained
- 3.5 Cups of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese (Or mixture of both)
- 12 Ole Extreme Wellness High Fiber Low Carb Wraps
- ⅓ Cup Chopped Fresh Cilantro
- Preheat oven to 350 degrees. Spray a 9 x 13 x 3 inch baking dish with cooking spray.
- Whisk enchilada sauce, tomatoes, chicken soup, fat free sour cream and yogurt together. Spread ½ cup of mixture onto bottom of baking dish. Set aside remaining sauce.
- In another bowl, combine chicken and chilies. Toss until combined and set aside.
- Keep 2 cups of fat free mozzarella for topping the dish and put the rest in another bowl for stuffing into enchilada wraps.
- To arrange: sprinkle some mozzarella, then add shredded chicken and chilies. Roll up the wrap tightly and place seam side down in the baking dish. Continue until all are in the dish. Push them together so they all fit in a single layer.
- Pour the remaining sauce on top of the wraps. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Bake until cheese is melted - about 15 minutes.
- Before serving, sprinkle fresh cilantro on top.
- This makes 6 servings at 6 Freestyle Points each (2 Wraps per serving.) Enjoy!
Slow Cooker Soft Chicken Tacos with Pineapple Salsa
2 Pounds of Boneless, Skinless Chicken Breasts
2 Cups of Frozen Corn Kernels
1 Jar (12 oz) of Trader Joe’s Pineapple Salsa*
1.5 Teaspoons of Ground Ancho Chili Powder*
Salt/Pepper to Taste
4 Ole Extreme Wellness High Fiber Low Carb Tortillas*
Vegetable Cooking Spray
DIRECTIONS:
- Mix the corn and half of the salsa together in a bowl. Spoon half of this mixture in a slow cooker that has been sprayed with vegetable cooking spray.
- Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
- Pour the remaining corn and salsa mixture on top of the chicken breasts.
- Cover and cook on low for 5 hours or on high for 2 1/2 hours.
- Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
- Add the remaining salsa into the slow cooker. Season again with more salt and pepper to taste.
- Serve the chicken in the Ole Extreme Wellness Tortillas and add some of the corn/salsa mixture from the slow cooker on top.
- This makes 4 servings at 3 Points each. Each serving is 1 Tortilla, Chicken and some of the sauce on top. Enjoy!
PRINTABLE
- 2 pounds of Boneless, Skinless Chicken Breasts
- 2 cups of frozen Corn Kernals
- 1 Jar (12 oz) of Trader Joe's Pineapple Salsa
- 1.5 Teaspoons of Ground Ancho Chili Powder
- Salt/Pepper to Taste
- 4 Ole Extreme Wellness High Fiber Low Carb Tortillas
- Vegetable Cooking Spray
- Mix the corn and half of the salsa together in a bowl. Spoon half of this mixture in a slow cooker that has been sprayed with vegetable cooking spray.
- Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
- Pour the remaining corn and salsa mixture on top of the chicken breasts.
- Cover and cook on low for 5 hours or on high for 2½ hours.
- Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
- Add the remaining salsa into the slow cooker. Season again with more salt and pepper to taste.
- Serve the chicken in the Ole Extreme Wellness Tortillas and add some of the corn/salsa mixture from the slow cooker on top.
- This makes 4 servings at 3 Points each. Each serving is 1 Tortilla, Chicken and some of the sauce on top. Enjoy!
Taco Salad in an Edible Bowl
2 Pounds Ground Turkey Breast
2 Teaspoons of Chili Powder
1 Teaspoon of Salt
2 Cans of Canned Diced Tomatoes + 8 Tablespoons of Tomato Liquid
1 Can of Black Beans, Drained & Rinsed
12 Cups of Chopped Lettuce
2 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
6 Ounces of Reduced Fat Monterey Jack Shredded Cheese*
Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap*
Vegetable Cooking Spray
DIRECTIONS:
- In a large saute pan that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat until browned and crumbled. Drain off any excess liquid. Stir in black beans, chili powder, salt and tomato liquid. Remove from the heat.
- Spray the Tortilla Pans with vegetable cooking spray and press the wraps inside the pan. Prick the wrap a few times with the tines of a fork. Place in a 400 degree preheated oven and bake for about 7 minutes. Start checking at 5 minutes. You want to remove them when they are lightly browned. Take out of oven and let cool for 5 minutes.
- In a large bowl combine the tomatoes, lettuce and cheeses. Add in meat mixture. Toss to coat. Serve immediately. You can add in Fat Free Plain Greek Yogurt, Salsa, Lime Juice, Tabasco/Hot Sauce, Green Onions, or other 0 Point add ins.
- On the WW Personal Points plan, each serving will earn you 1 BONUS Personal Point to be added to your Daily Points Total per 1 Cup of Non-Starchy Vegetables per serving)
4 Personal Points per serving if you chose BOTH Chicken and Beans as your Zero Point Foods
5 Personal Points per serving if you chose ONLY Chicken as one of your Zero Point Foods
6 Personal Points per serving if you chose ONLY Beans as one of your Zero Point Foods
7 Personal Points per serving if you DID NOT chose both Chicken and Beans as any of your Zero Point Foods.
- This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
- *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!
PRINTABLE
- 2 Pounds Ground Turkey Breast
- 2 Teaspoons of Chili Powder
- 1 Teaspoon of Salt
- 2 Cans of Canned Diced Tomatoes + 8 Tablespoons of Tomato Liquid
- 1 Can of Black Beans, Drained & Rinsed
- 12 Cups of Chopped Lettuce
- 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- 6 Ounces of Reduced Fat Monterey Jack Shredded Cheese*
- Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap
- Vegetable Cooking Spray
- Tortilla Pan Set
- In a large saute pan that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat until browned and crumbled. Drain off any excess liquid. Stir in black beans, chili powder, salt and tomato liquid. Remove from the heat.
- Spray the Tortilla Pans with vegetable cooking spray and press the wraps inside the pan. Prick the wrap a few times with the tines of a fork. Place in a 400 degree preheated oven and bake for about 7 minutes. Start checking at 5 minutes. You want to remove them when they are lightly browned. Take out of oven and let cool for 5 minutes.
- In a large bowl combine the tomatoes, lettuce and cheeses. Add in meat mixture. Toss to coat. Serve immediately. You can add in Fat Free Plain Greek Yogurt, Salsa, Lime Juice, Tabasco/Hot Sauce, Green Onions, or other 0 Point add ins.
- On the WW Personal Points plan, each serving will earn you 1 BONUS Personal Point to be added to your Daily Points Total per 1 Cup of Non-Starchy Vegetables per serving)
- Personal Points per serving if you chose BOTH Chicken and Beans as your Zero Point Foods
- Personal Points per serving if you chose ONLY Chicken as one of your Zero Point Foods
- Personal Points per serving if you chose ONLY Beans as one of your Zero Point Foods
- Personal Points per serving if you DID NOT chose both Chicken and Beans as any of your Zero Point Foods.
- This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
- *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!
Skinny Southwestern Egg Rolls
1 Pound Ground Turkey Breast
2 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
1 Can of Black Beans, Rinsed & Drained
1 Can of Sweet Corn, Drained
Cup of Fat Free Salsa
1 Package (1 ounce) of Taco Seasoning Mix
1 Tablespoon of Ground Cumin
30 Egg Roll Wrappers
Vegetable Cooking Spray
Dipping Sauce:
1 Cup Each of Fat Free Greek Plain Yogurt + Fat Free Sour Cream
3/4 Cup of Salsa Verde
1 Teaspoon of Dried Cilantro
1/4 Teaspoon of Cayenne Pepper
DIRECTIONS:
- Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
- In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here’s a super easy tutorial showing how to do this.
- Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
- Combine all dipping sauce ingredients and stir well.
- This makes 30 egg rolls at 1 Freestyle Point per egg roll; 2 Egg Rolls are 3 Freestyle Points. The entire bowl of dipping sauce is 0 Points for 4 Tablespoons.
PRINTABLE
- 1 Pound Ground Turkey Breast
- 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- 1 Can of Black Beans, Rinsed & Drained
- 1 Can of Sweet Corn, Drained
- Cup of Fat Free Salsa
- 1 Package (1 ounce) of Taco Seasoning Mix
- 1 Tablespoon of Ground Cumin
- 30 Egg Roll Wrappers
- Vegetable Cooking Spray
- Dipping Sauce:
- 1 Cup Each of Fat Free Greek Plain Yogurt + Fat Free Sour Cream
- ¾ Cup of Salsa Verde
- 1 Teaspoon of Dried Cilantro
- ¼ Teaspoon of Cayenne Pepper
- Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
- In a large bowl, combine turkey, cheese, beans, corn, salsa, taco seasoning and cumin until well combined. Spoon about 3 tablespoons of the meat mixture down the center of the each egg roll wrapper. Fold the top corner of each wrapper over the filling. Fold the left and right corners over the filling. Brush the remaining corner with a little bit of water. Now tightly roll the filled end toward remaining corner and press to seal. Here's a super easy tutorial showing how to do this.
- Arrange egg rolls seam side down on a parchment lined baking sheet. Spray the egg rolls with vegetable cooking spray and bake at 425 degrees for 10-15 or until golden brown.
- Combine all dipping sauce ingredients and stir well.
- This makes 30 egg rolls at 1 Freestyle Point per egg roll; 2 Egg Rolls are 3 Freestyle Points. The entire bowl of dipping sauce is 0 Points for 4 Tablespoons.
Taco Filled Peppers
1.5 Pounds of Ground Turkey Breast
2.5 Teaspoons of Old El Paso Taco Seasoning
1 cup of Canned Kidney Beans, rinsed and drained well
1 cup of 0 Point Salsa (I use Ortega Thick & Chunky)
4 Large Green Peppers
1 Large Tomato, chopped
1 Onion, diced small
Vegetable Cooking Spray
DIRECTIONS:
- Spray a large frying pan with vegetable cooking spray. Turn on heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends. You can add additional seasoning in that you like as well.
- Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
- Spoon meat and bean mixture into each pepper half evenly.
- Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
- Add some of the chopped tomato to top of each pepper half.
- To keep at 0 Points, you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1 1/2 tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like. Actually 2 halves to me is one serving. So to keep it at 0 Points per 2 pepper halves serving, divide cheese to 1/8 cup on each pepper and divide the 1.5 tablespoon serving of fat free sour cream among both peppers. Enjoy!
PRINTABLE
- 1.5 Pounds of Ground Turkey Breast
- 2.5 Teaspoons of Old El Paso Taco Seasoning
- 1 cup Canned Kidney Beans, rinsed and drained
- 1 cup of 0 Point Salsa
- 4 Large Green Peppers
- 1 Large Tomato, chopped
- 1 Onion, diced small
- Vegetable Cooking Spray
- Spray a large frying pan with vegetable cooking spray. Turn heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends.
- Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
- Spoon meat and bean mixture into each pepper half evenly.
- Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
- Add some of the chopped tomato to top of each pepper half.
- To keep at 0 Points, you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1½ tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like.
Ground Turkey Breast Fajita Rice Bowl
Warmed Leftover Sweet Pineapple Cauliflower Rice
2 Pounds of Ground Turkey Breast, Cooked
1 Each Red Onion, Green, Yellow & Red Bell Pepper, Sliced into Strips
3 Teaspoons of McCormick Fajita Seasoning*
2 Limes, Juiced
Bunch of Fresh Cilantro or 2 Teaspoons Dried Cilantro
Vegetable Cooking Spray
Fat Free Greek Plain Yogurt, Fresh 0 Point Salsa to Taste
DIRECTIONS:
- Reheat Sweet Pineapple Cauliflower Rice (previous recipe). Divide into 4 bowls.
- In a large saute pan that has been sprayed with Vegetable Cooking Spray, add pepper strips and onion and saute until crisp tender.
- Add turkey breast and saute along with pepper mixture – adding water if necessary to avoid sticking.
- Sprinkle Fajita Seasoning on top of turkey mixture and stir to combine.
- Squeeze lime juice over turkey mixture and if using dried Cilantro add it now. If using fresh Cilantro, add that on top of completed rice bowl.
- Arrange rice into 4 bowls and then add turkey mixture on top. Finish with dollops of Fat Free Greek Yogurt and 0 Point Fresh Salsa.
- Makes 4 large servings at 0 Freestyle Points each. Enjoy!
PRINTABLE
- Warmed Leftover Sweet Pineapple Cauliflower Rice (on Blog)
- 2 Pounds of Ground Turkey Breast, Cooked
- 1 Each Red Onion, Green, Yellow & Red Bell Pepper, Sliced into Strips
- 3 Teaspoons of McCormick Fajita Seasoning
- 2 Limes, Juiced
- Bunch of Fresh Cilantro or 2 Teaspoons Dried Cilantro
- Vegetable Cooking Spray
- Fat Free Greek Plain Yogurt, Fresh 0 Point Salsa to Taste
- Reheat Sweet Pineapple Cauliflower Rice (previous recipe). Divide into 4 bowls.
- In a large saute pan that has been sprayed with Vegetable Cooking Spray, add pepper strips and onion and saute until crisp tender.
- Add turkey breast and saute along with pepper mixture – adding water if necessary to avoid sticking.
- Sprinkle Fajita Seasoning on top of turkey mixture and stir to combine.
- Squeeze lime juice over turkey mixture and if using dried Cilantro add it now. If using fresh Cilantro, add that on top of completed rice bowl.
- Arrange rice into 4 bowls and then add turkey mixture on top. Finish with dollops of Fat Free Greek Yogurt and 0 Point Fresh Salsa.
- Makes 4 large servings at 0 Freestyle Points each. Enjoy!
Enchilada Dip – REMADE Pioneer Woman Recipe
1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
1 Onion Sliced in Half & Thinly Sliced
2.5 Cups of Enchilada Sauce
1 Jalapeno, Diced Small
28 Ounce Can of Pinto Beans, Rinsed & Drained
1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
4 oz of Light Cream Cheese
1/2 Cup of Greek Fat Free Plain Yogurt
2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
1/2 Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
Vegetable Cooking Spray
DIRECTIONS:
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips” . (Recipe below)
- This makes 18 servings at 2 Points each.
FREESTYLE TORTILLA CHIP RECIPE
PRINTABLE
- 1 Pound Each of Ground Turkey Breast & 93% Ground Turkey
- 1 Onion Sliced in Half & Thinly Sliced
- 2.5 Cups of Enchilada Sauce
- 1 Jalapeno, Diced Small
- 28 Ounce Can of Pinto Beans, Rinsed & Drained
- 1 Can Each of Diced Green Chilies & Diced Red Pimento (Undrained)
- 4 oz of Light Cream Cheese
- ½ Cup of Greek Fat Free Plain Yogurt
- 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
- ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
- Vegetable Cooking Spray
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips (recipe follows).
- This makes 18 servings at 2 Points each (Not including chips)
And if these aren’t enough, here are even more Mexican/Spanish inspired dishes:
Creamy Chicken Enchilada Soup
Mexicano Stuffed Peppers
Air Fryer Jalapeno Pepper Popper Recipe
0 Point Bodacious Black Bean & Corn Salad with Sweet Lime Dressing
Mile High Mexican Lasagna
Creamy South of the Border Eggs
0 Point Creamy Chicken Tortilla Soup
Mexican Cauliflower Rice
Green with Envy Chilly Gazpacho
Spicy Black Bean Chicken Enchiladas
Slow Cooker Tex Mex Chicken Bowls
Mexican Chicken Casserole
Taco Soup
Quick Fix Burrito Skillet
Sheet Pan Chicken Fajitas
0 Point Chiorzo Sausage
Tex Mex Chicken Corn Stew
Spanish Hamburger Skillet
Skinny Enchiladas – Remade Paula Deen Recipe
Slow Cooker Blanco Chicken Chili
Pollo Mexicano Salad
Grilled Shrimp Burrito Bowls
Mexican Chicken Salad
8 Layer Fiesta Dip
Mexican Egg Skillet
*THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS IF YOU PURCHASE SOMETHING USING THE LINKS BELOW, I WILL RECEIVE A VERY SMALL PERCENTAGE OF THE SALE FOR RECOMMENDING THE PRODUCT TO YOU. THIS IS ALL AT NO COST TO YOU. THANK YOU IF YOU DO PURCHASE SOMETHING THAT WAS USED IN MAKING THESE RECIPES.
Ole Extreme High Fiber Low Carb Tortillas
Ole Xtreme Wellness Spinach Tortillas
Trader Joe’s Pineapple Salsa
Ground Ancho Chili Powder
McCormick Fajita Seasoning
Swerve Granulated Sugar Substitute
Dried Ancho Chili Peppers
Mexican Oregano
Tortilla Oven Mold Pans
HAVE YOU SEEN THESE RECENT WEIGHT WATCHERS FREESTYLE POSTS?
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Want to see the rules I break to consistenly lose weight every week on WW Freestyle?
Click here for WW Freestyle Slow Cooker Chicken Recipes!
15 WW Freestyle Recipes for Chowders, Chilies, Bisques and Soups that are LOW in POINTS + BIG Serving Sizes
I hope you enjoy making these Weight Watchers Freestyle Mexican/Spanish inspired recipes!
Do you have any Weight Watchers Freestyle Cinco de Mayo recipes to share?