Here’s to a new week of weight loss success! Below you will find the Weight Watchers Freestyle Menu Ideas + Brand New Recipes for the Week of 4/1/19.
Did you try any of last week’s fantastic LOW point Freestyle recipes? If not, here is what the new recipes were:
Cheddar Ham Casserole
Lemon Pepper Chicken
Zucchini Feta Frittata
Creamy Shrimp & Corn Casserole
PIN FOR LATER ⇓
Evening Snacks for the Week of 4/1/19
Listed below are the evening snacks I will be eating this week.
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. I like to keep a buffer zone for points.
Monday: Banana “Ice Cream” Cone with Sprinkles (2 Points)
Tuesday: Cantaloupe with Cottage Cheese (Nonfat) (4 Points)
Wednesday: Banana “Ice Cream” with Sprinkles (1 Point)
Thursday: Veggie Straws (4 Points)
Friday: Weight Watchers Fudge Brownie Mug Cake (3 Points)
Saturday: Smartfood Cheddar Delight PopCorn (4 Points)
Sunday: Veggie Straws (4 Points), Apple (0 Points)
WEIGHT WATCHERS FREESTYLE MENU IDEAS + BRAND NEW RECIPES
MONDAY
Breakfast: Nature Valley Granola Cups w/Creamy Almond Butter Filling (7 Points)
Snack: Premier Protein Vanilla Shake (2 Points)*
Lunch: Freestyle Turktilla Rollups (2 Points), Sugar Free Applesauce (mixed with Cinnamon & Splenda) (0 Points)
Snack: Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)
Dinner: Skinless Roasted Split Chicken Breast (0 Points), Sugar Snap Peas (0 Points), Baked Potato with 2 Tablespoons of Fat Free Plain Greek Yogurt (6 Points)
Snack: [Open]
TUESDAY
Breakfast: 2 Eggs on Light English Muffin with Butter Spray (3 Points), Watermelon (0 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Progresso Heart Healthy Italian Wedding Soup (3 Points), Tuna Salad – Made with 0 Point Hummus (instead of Mayonnaise) on Joseph’s Oat Bran & Whole Wheat Lavash Bread (2 Points) with Lettuce, Onion, Celery, Jalapeno and Tomato
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Firecracker Casserole (2 Points) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
WEDNESDAY
Breakfast: 3 Graham Crackers (3 Points), 2 teaspoons of peanut butter (2 Points), 2 Clementines (0 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Strawberry Lassi (4 Points) Caribbean Spicy Black Bean Soup (1 Point)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Weight Watchers Freestyle Slow Cooker Chicken, Broccoli and Rice Casserole (1 Point)
Snack: [Open]
THURSDAY
Breakfast: 3 Hard Boiled Eggs (0 Points) with Light Bread (3 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: 1/2 of a Subway Footlong Veggie Delite on 9 Grain Wheat (6 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: [DINNER OUT]
Snack: [Open]
FRIDAY
Breakfast: 1 Cup of Nonfat Cottage Cheese with Pineapple Chunks (3 Points), 2 Hard Boiled Eggs (0 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Grilled Cheese: 2 Slices of Fat Free Borden Cheese on 2 Slices of Butter Bread (4 Points), Veggie Straws (4 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Skinny Shrimp Scampi Casserole (4 Points) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
SATURDAY
Breakfast: Weight Watchers Fudge Brownie Mug Cake (3 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Lunch: Corn Lentil Chowder (0 Points), Mini Oyster Crackers (37) (2 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Dinner: [DINNER OUT] Taking this dish to get together: 0 Point Mexican Layer Dip (RECIPE AT BOTTOM OF POST) with Low Point “Tortilla Chips” (RECIPE AT BOTTOM OF POST)
Snack: [Open]
SUNDAY
Breakfast: 1 cup of Special K Red Berries (4 Points), 1/2 cup of Skim Milk (3 Points), 1 Banana (0 Points)
Snack: Premier Protein Vanilla Shake(2 Points)
Lunch: Same as yesterday (2 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Feta Basil Tilapia (0 Points), Cauliflower Taboulleh (2 Points) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
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".
Chilled cauliflower Tabbouleh
Vegetable Cooking Spray
4 Teaspoons of Extra Virgin Olive Oil, Divided
2 Packages (10 oz) of Frozen Riced Cauliflower, Thawed or 1 Head of Cauliflower Riced
1 1/2 Teaspoons of Salt
1 Lemon (1 Tablespoon of the zest, 1/4 cup of Juice)
1/2 Teaspoon or more to taste of Swerve Granulated Sugar Substitute*
1/2 Cup of Sliced Green Onion
1 Cup of Cherry or Grape Tomatoes, Halved
Fresh Cracked Black Pepper, to Taste (Optional)
DIRECTIONS:
- Spray a nonstick skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in 2 Teaspoons of Olive Oil. Add riced cauliflower and 1 teaspoon of salt to the skillet. Cook for about 5 minutes or until crisp/tender – about 5 minutes. Spread cauliflower out on a large baking sheet to cool.
- In a separate bowl combine remaining olive oil, lemon zest, lemon juice, remaining salt and Swerve. Combine well. Add in cauliflower and tomatoes. Add in green onion and combine well. Add in pepper to taste, if using. Cover, let stand at room temperature for 30 minutes, then refrigerate for 2 hours or until serving time. If making hours before dinner, remove from refrigerator about 30 minutes before serving and let come to room temperature.
- This makes 4 servings at 2 SmartPoints on Freestyle. Enjoy!
PRINTABLE
- Vegetable Cooking Spray
- 4 Teaspoons of Extra Virgin Olive Oil, Divided
- 2 Packages (10 oz) of Frozen Riced Cauliflower, Thawed or 1 Head of Cauliflower Riced
- 1½ Teaspoons of Salt
- 1 Lemon (1 Tablespoon of the zest, ¼ cup of Juice)
- ½ Teaspoon or more to taste of Swerve Granulated Sugar Substitute*
- ½ Cup of Sliced Green Onion
- 1 Cup of Cherry or Grape Tomatoes, Halved
- Fresh Cracked Black Pepper, to Taste (Optional)
- Spray a nonstick skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in 2 Teaspoons of Olive Oil. Add riced cauliflower and 1 teaspoon of salt to the skillet. Cook for about 5 minutes or until crisp/tender - about 5 minutes. Spread cauliflower out on a large baking sheet to cool.
- In a separate bowl combine remaining olive oil, lemon zest, lemon juice, remaining salt and Swerve. Combine well. Add in cauliflower and tomatoes. Add in green onion and combine well. Add in pepper to taste, if using. Cover, let stand at room temperature for 30 minutes, then refrigerate for 2 hours or until serving time. If making hours before dinner, remove from refrigerator about 30 minutes before serving and let come to room temperature.
- This makes 4 servings at 2 SmartPoints on Freestyle. Enjoy!
Firecracker Casserole
2 Pounds of Ground Turkey Breast
1 Medium Onion, Chopped
15 Ounce Can of Black Beans, Rinsed & Drained
2 Tablespoons of Chili Powder
3 Teaspoons of Ground Cumin
1/2 Teaspoon of Salt
1/2 Teaspoon of Cayenne Pepper
4 Ole Extreme Wellness High Fiber Low Carb Tortillas*
1 Can of Campbell’s 98% Fat Free Cream of Mushroom Soup
10 Ounce Can of Diced Tomatoes, Undrained
1 Cup of Fat Free Salsa
1 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
Vegetable Cooking Spray
DIRECTIONS:
- Spray a skillet with vegetable cooking spray and place over medium heat. Add in ground turkey breast and onion. Cook until meat is cooked through. Add in beans, chili powder, cumin, salt and pepper.
- Transfer to a large casserole dish that has been sprayed with vegetable cooking spray. Arrange tortillas over the top of ground turkey mixture. In a separate bowl, combine soup, diced tomatoes and salsa. Stir well and pour on top of tortillas. Sprinkle with cheese.
- Bake uncovered at 350 degrees for 30 minutes or until heated through.
- This makes 6 servings at 2 SmartPoints on the Blue and Purple Plans and 6 SmartPoints on the Green Plan. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Medium Onion, Chopped
- 15 Ounce Can of Black Beans, Rinsed & Drained
- 2 Tablespoons of Chili Powder
- 3 Teaspoons of Ground Cumin
- ½ Teaspoon of Salt
- ½ Teaspoon of Cayenne Pepper
- 4 Ole Extreme Wellness High Fiber Low Carb Tortillas
- 1 Can of Campbell's 98% Fat Free Cream of Mushroom Soup
- 10 Ounce Can of Diced Tomatoes, Undrained
- 1 Cup of Fat Free Salsa
- 1¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- Vegetable Cooking Spray
- Spray a skillet with vegetable cooking spray and place over medium heat. Add in ground turkey breast and onion. Cook until meat is cooked through. Add in beans, chili powder, cumin, salt and pepper.
- Transfer to a large casserole dish that has been sprayed with vegetable cooking spray. Arrange tortillas over the top of ground turkey mixture.
- In a separate bowl, combine soup, diced tomatoes and salsa. Stir well and pour on top of tortillas. Sprinkle with cheese.
- Bake uncovered at 350 degrees for 30 minutes or until heated through.
- This makes 6 servings at 2 SmartPoints on the Blue and Purple Plans and 6 SmartPoints on the Green Plan. Enjoy!
Skinny Shrimp Scampi Casserole
2 Pounds of Peeled and Deveined Large Shrimp
6 Cups of Zucchini Noodles (About 3 Large Zucchini)
5 Large Garlic Cloves, Minced
1/4 Cup of Extra Virgin Olive Oil
Teaspoon of Crushed Red Pepper, Optional
Butter Flavored Vegetable Cooking Spray
Salt/Pepper to Taste
DIRECTIONS:
- Preheat oven to 425 degrees.
- In a large bowl, toss the shrimp, zucchini noodles, oil and garlic together. Add crushed red pepper if using. Season with salt and pepper.
- Spray a large baking dish with vegetable cooking spray and add shrimp mixture.
- Bake for 15 minutes or until shrimp is pink.
- This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
PRINTABLE
- 2 Pounds of Peeled and Deveined Large Shrimp
- 6 Cups of Zucchini Noodles (About 3 Large Zucchini)
- 5 Large Garlic Cloves, Minced
- ¼ Cup of Extra Virgin Olive Oil
- Teaspoon of Crushed Red Pepper, Optional
- Butter Flavored Vegetable Cooking Spray
- Salt/Pepper to Taste
- Preheat oven to 425 degrees.
- In a large bowl, toss the shrimp, zucchini noodles, oil and garlic together. Add crushed red pepper if using. Season with salt and pepper.
- Spray a large baking dish with vegetable cooking spray and add shrimp mixture.
- Bake for 15 minutes or until shrimp is pink.
- This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
I hope you like this week’s Weight Watchers Freestyle Menu Ideas + Brand New Recipes for the week of April 1, 2019.