Welcome back to Week 43’s Low Point Weight Watchers Freestyle Weekly Menu – Week of November 5, 2018. On this week’s Weight Watchers Freestyle Weekly Menu, I have 4 BRAND NEW 0 Point Chicken recipes that I know you will enjoy.

Did you try the featured recipes on Week 42’s Menu? If not, they are below, just click on the link and it will take you to the menu and the printable recipe:

Jumbo Cheesy Breadsticks (3 Points)

Chicken in Deviled Gravy (4 Points)

Velvety Caramelized Onion & Carrot Bisque (3 Points)

Evening Snacks for Week 42– 10/29/18

Listed below are the evening snacks I ate on Week 42.  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:  Moondrop Grapes with 1 Cup of Fat Free Cottage Cheese (3 Points)

Tuesday:    Smartfood Cheddar Delight Popcorn (4 Points)

Wednesday:  Breyers Carb Smart Bar (3 Points)

Thursday:    Mixed Fruit Salad (0 Points)

Friday:   Smartfood Cheddar Delight Popcorn (4 Points)

Saturday:  Apple with 2 Tablespoons of Peanut Butter (6 Points)

Sunday: Nature Valley Granola Bar (7 Points)

To this point,  I still have not broken into my 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 43 of the Weight Watchers Freestyle Diet Plan.

Week 43 – Weight Watchers Low Point Freestyle Diet Plan

Monday

Breakfast:     1 cup Multi Grain Cheerios w/Banana in 1 cup of Skim Milk  (7 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch:    99% Fat Free Turkey (from the Deli) (0 Points) wrapped in 4 Slices of Borden Fat Free Sharp Cheese (2 Points), 2 Kosher Pickle Spears (0 Points, 2 Hard Boiled Eggs (0 Points)

Snack:  Baked Doritos (4 Points)

Dinner: Freestyle Peach Kissed Chicken Cutlets (0 Points), Fresh String Beans with 1 Tablespoon of Whipped Butter (2 Points), Cucumber Salad with Fat Free Feta and 2 Tablespoons of Light Balsamic Vinaigrette (2 Points)

Snack: [Open]

Tuesday

Breakfast: Same as yesterday (7 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch: Weight Watchers Freestyle Turktilla Rollups (2 Points), Baked Doritos (4 Points)

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

Dinner:  Scallops with Curried Cauliflower (4 Points)

Snack: [Open]

Wednesday

Breakfast:(3) Scrambled Eggs with (2) Slices of Borden Nonfat Sliced Cheese (1 Point), Onions & Mushrooms (0 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch: Massive Green Salad with Nonfat Feta Cheese and 3 Tablespoons of Ken’s Lite Balsamic Vinaigrette (4 Points), Grilled Jerk Chicken Breast (0 Points)

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

Dinner: Crabby Fish (2 Points), Sauteed Portobellos & Green Beans(0 Points)

Snack: [Open]

Thursday

Breakfast:  2 Mini Bagels with Egg, Chiorzo Sausage and 1/2 Slice of Fat Free Cheese (7 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch:   Lunch Out

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

Dinner:  Cajun Stuffed Chicken (RECIPE BELOW)(0 Points), Freestylin’ Brussels Sprouts with Hot Bacon Dressing (1 Point)

Snack: [Open]

Cajun Stuffed Chicken Breast

1 Medium Onion, Diced

1 Cup Each of Red, Green & Yellow Bell Peppers, Diced

Salt/Pepper to Taste

4 Boneless Skinless Chicken Breasts

1 Cup of Kraft Fat Free Cheddar Cheese (Shredded)

2 Tablespoons of Cajun Seasoning

Vegetable Cooking Spray

DIRECTIONS:

1. Spray a large ovenproof skillet (I use cast iron), liberally with vegetable cooking spray over medium heat. When skillet is hot, add onion and peppers. Cook for 5 minutes or until vegetables are soft and season with salt/pepper to taste. Remove from heat and let cool.
2. With a sharp paring knife, create a pocket in the chicken breast by slicing it on the side. Do not cut all the way through. Stuff each breast with the vegetable mixture. Top with 1/4 cup of cheddar cheese onto each breast and put back into skillet. Season chicken with the Cajun seasoning and salt/pepper.
3. Put in a preheated 350 degree oven and bake for 30 minutes.
4. This makes 4 servings at 0 Freestyle Points per serving. Enjoy!

PRINTABLE

Friday

Breakfast: Freestylin’ Waffle Breakfast Sandwich (4 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch: Large Garden Salad with Skinless Rotisserie Chicken Breast, 1/4 Cup Kraft Shredded Fat Free Cheddar Cheese (0 Points) and 3 Tablespoons of Ken’s Lite Balsamic Vinaigrette (4 Points), Slow Cooker Rotisserie Chicken (RECIPE FOLLOWS) (0 Points)

**Remember that in order for Rotisserie Chicken to be 0 Points, the skin must be removed and 0 Points only applies to chicken breast.

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

Dinner: Mile High Mexican Lasagna (2 Points)

Snack: [Open]

Slow Cooker Rotisserie Chicken

2 Tablespoons of Truvia Brown Sugar Blend

1 Tablespoon Each of Chili Powder + Smoked Paprika

1/2 Teaspoon of Dried Thyme

Whole Chicken (Insides removed)

Salt/Pepper to Taste

Vegetable Cooking Spray

Fresh Parsley, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray. Take 3 large pieces of aluminum foil and roll into 3 balls. Place balls at bottom of slow cooker (serves as a rack for chicken).
2. In a bowl mix together the brown sugar blend and spices.
3. Rinse chicken and pat dry with paper towels. Season with salt/pepper thoroughly to taste.
4. Rub brown sugar mixture all over chicken and put chicken in slow cooker with the breast side up. Add fresh parsley if using.
5. Cook on high for 2.5 to 3.5 hours. Check to ensure the juices between the leg and thigh run clear or a thermometer inserted in the thigh reads 165 degrees.
6. Remove from slow cooker. If you want to crisp up skin (if you are eating that part), put chicken into the broiler for about 5 minutes. Let rest for 10 minutes before slicing.
7. This is 0 Points for the Skinless Breast meat. Enjoy!

PRINTABLE

Saturday

Breakfast: 2 Hard Boiled Eggs, 1/2 Cup of Fat Free Cottage Cheese with Pineapple (2 Points)

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

Lunch: BLT (Turkey Bacon) on Butter Bread (7 Points), Crudites with Yogurt Cheese (0 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Dinner: Bacon Ranch Chicken & Broccoli Rice (0 Points) (RECIPE BELOW), Corn on Cob (0 Points)

Snack: [Open]

Bacon Ranch Chicken & Broccoli Rice

4 Boneless Skinless Chicken Breasts

Salt/Pepper to Taste

1 Cup of Walden Farms Bacon Ranch Dressing

Vegetable Cooking Spray

3 Garlic Cloves, Minced

1 Chopped Onion

2 Cups of Fat Free Chicken Broth

2 Bags of Riced Broccoli, Defrosted

1 Teaspoon of Dried Parsley

DIRECTIONS:

1. Season chicken breasts with salt and pepper. Place chicken in a bowl and cover with 0 Point Walden Farms Bacon Ranch Dressing. Let marinate for about 10 minutes. Remove chicken and pat dry with paper towels.
2. In a skillet that has been sprayed liberally with vegetable cooking spray and is very hot, sear chicken cutlets on both sides. Transfer to a plate.
3. Add in garlic and onion and cook for 2 minutes. Add in chicken broth. Put chicken back into pan and cook on medium low heat for about 10 minutes. Season with more salt/pepper to taste. Add in parsley and rice.
4. Cook for 20 minutes on medium low heat with a lid ajar.
5. This serves 4 at 0 Points per serving. Enjoy!

PRINTABLE

Sunday

Breakfast:  3/4 cup Cinnamon Toast Crunch Cereal in 1/2 cup of Skim Milk  (7 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch:   Egg Salad (with Hellmann’s Light Mayonnaise) on Butter Bread (4 Points), Baked Doritos (4 Points), Moondrop Grapes (0 Points)

Snack: 99% Fat Free Turkey Breast Rollups  (0 Points)

Dinner: Mexican Chicken Burrito Bowl (0 Points) (RECIPE FOLLOWS)  

Snack: [Open]

Mexican Chicken Burrito Bowl

2 Pounds of Skinless Chicken Breast Cutlets

1 Teaspoon Each of Dried Oregano, Cumin, Cilantro

Salt/Pepper to Taste

3 Minced Garlic Cloves

1 Chopped Red Onion

2 Chipotle Peppers in Adobo Sauce

DIRECTIONS:

1. In a food processor, combine peppers, garlic, onion and spices. Mix until combined. Place in a plastic bag with chicken cutlets (skinless). Also add in salt/pepper to taste. Make sure chicken is coated well. Let marinate in refrigerator for 2 hours.
2. Preheat grill and cook chicken until browned and cooked through on both sides. Slice chicken cutlets.
3. To build your burrito bowls: add in cooked cauliflower rice, corn, canned black beans (drained and rinsed), salsa, chopped tomatoes, chopped red/green pepper, salad greens (my favorite), Fat Free Plain Greek Yogurt, lime juice. Top with chicken slices.
4. This entire recipe serves 4-6 and is 0 Points. Enjoy!

 

PRINTABLE

I hope you enjoyed Week 43 – Low Point Weight Watchers Freestyle Weekly Menu – Week 11/05/18 and try the newest recipes!

HERE ARE MORE WEIGHT WATCHERS POST YOU MAY ENJOY:

Low Point Chicken Dinners in the Slow Cooker

How I Lose Weight Every Week on Weight Watchers

15 Low Point Chilis, Soups, Chowders & Bisques for Freestyle

*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

Truvia Brown Sugar Blend

Walden Farms Bacon Ranch Dressing

Chipotle Peppers in Adobo Sauce

 BEST FOOD PREP TOOL FROM AMAZON:

Vidalia Chop Wizard

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