Did you try any of the new recipes on last week’s menu?
If you didn’t see the full menu, you can find it right here. Also, here is the first menu of the New Year too.
My husband is currently doing Keto and after having a successful first couple of weeks doing Keto, he was ready for a splurge. And of course, he asked for the Slow Cooker Lava Cake from last week’s menu. Needless to say, we both enjoyed it!
So continuing in the spirit of great delicious new recipes, this coming week’s menu will not disappoint.
Below is the week of Weight Watchers Freestyle Weekly Menu for Weight Loss – Week of 1/14/19 with more new healthy recipes.
I try to keep the weekly menus at 23 points or below. Now, that doesn’t mean to eat under 23 points, this is just a base menu. You dispense your points throughout the menu as you see fit. These menus are for everyone, that’s why I do them low, so if you want to switch something out for a higher point item, you are free to do just that.
EVENING SNACKS
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:Â Â Weight Watchers Smores Mini Bars (2 Points)
Tuesday:Â Â Pop Corners Chips (1 Ounce) (3 Points)
Wednesday:Â Â Weight Watchers Smores Mini Bars (3 Points)
Thursday:Â Â Pop Corners Chips (1 Ounce) (3 Points)
Friday:Â Â Jolly Time Healthy Pop (3 Points)
Saturday:   Weight Watchers Fudge Brownie Mug Cake (3 Points)
Sunday:Â Pop Corners Kettle Corn Chips (1 ounce) (4 Points)
Listed below will be my breakfasts, lunches, dinners and snacks for the Weight Watchers Freestyle Weekly Menu – Week of 1/14/19.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast:Â (3) Egg Omelette with (2) Slices of Borden Nonfat Sharp Cheese (1 Point)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Corn Lentil Chowder (0 Points), Mini Oyster Crackers (37) (2 Points), 2 Oranges (0 Points)
Snack:  Weight Watchers Mini Smores Bar (2 Points)
Dinner:Â Ground Turkey Breast Meatballs in Slow Cooker Italian Meat Gravy (0 Points) over 2 oz. Linguine (6 Points) mixed with Zucchini NoodlesÂ
Snack: [Open]
Tuesday
Breakfast:Â Bananarama Maple Pancakes with Blueberry Syrup (0 Points), Orange
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Creamy Sweet Onion Mushroom Pie (RECIPE FOLLOWS)Â (1/6 of Pie) (7 Points)
Snack:  Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Roasted Turkey Breast (0 Points), Green Beans in Red Pepper Sauce (0 Points), 1 Easy Cheesy Jumbo Breadstick (3 Points)
Snack: [Open]
Creamy Sweet Onion Mushroom Pie
3 Vidalia Onions, Sliced Thin
2 Cans of Sliced Mushrooms, Drained
I Can’t Believe It’s Not Butter Spray
Butter Cooking Spray
Frozen Pie Shell (I used Walmart Great Value Brand)
5 Large Eggs, Beaten
3/4 Cup of Fat Free Half & Half
1 Teaspoon each of: Salt, Pepper, Dried Parsley, Garlic Powder
1 Cup of Kraft Fat Free Shredded Cheese
DIRECTIONS:
- Spray a large skillet with butter cooking spray and I Can’t Believe It’s Not Butter Spray and place over medium high heat. When pan is hot, add in sliced onions. Reduce heat to low and continue cooking for about 20 minutes. I added water (a few tablespoons at a time) while cooking so the onions didn’t stick. Continue cooking until they are very tender and limp.
- Preheat oven to 425 degrees. Set pie shell on a baking sheet. Line the pie shell with heavy duty foil and bake for about 7 minutes. Remove foil and let cool for about 10 minutes. Leave oven on.
- Spread the onions into the baking shell.
- Whisk eggs, mushrooms and fat free half and half until well blended. Add in salt, pepper, dried parsley and garlic powder. Pour over onions. Sprinkle cheese on top
- Put pie on a baking sheet and bake for about 25 minutes. Check before removing from oven to see if it’s done by sticking a knife in the center. If it comes out clean, remove from oven. Let it sit covered loosely with foil for 5 minutes before slicing.
- This makes 8 servings at 5 Freestyle Points per serving, 6 servings at 7 Freestyle Points per serving or 4 servings at 10 Freestyle Points per serving. Enjoy!
PRINTABLE
- 3 Vidalia Onions, Sliced Thin
- 2 Cans of Sliced Mushrooms, Drained
- I Can't Believe It's Not Butter Spray
- Butter Cooking Spray
- Frozen Pie Shell
- 5 Large Eggs, Beaten
- ¾ Cup of Fat Free Half & Half
- 1 Teaspoon each of: Salt, Pepper, Dried Parsley, Garlic Powder
- 1 Cup of Kraft Fat Free Shredded Cheese
- Spray a large skillet with butter cooking spray and I Can't Believe It's Not Butter Spray and place over medium high heat. When pan is hot, add in sliced onions. Reduce heat to low and continue cooking for about 20 minutes. I added water (a few tablespoons at a time) while cooking so the onions didn't stick. Continue cooking until they are very tender and limp.
- Preheat oven to 425 degrees. Set pie shell on a baking sheet. Line the pie shell with heavy duty foil and bake for about 7 minutes. Remove foil and let cool for about 10 minutes. Leave oven on.
- Spread the onions into the baking shell.
- Whisk eggs, mushrooms and fat free half and half until well blended. Add in salt, pepper, dried parsley and garlic powder. Pour over onions. Sprinkle cheese on top
- Put pie on a baking sheet and bake for about 25 minutes. Check before removing from oven to see if it's done by sticking a knife in the center. If it comes out clean, remove from oven. Let it sit covered loosely with foil for 5 minutes before slicing.
- This makes 8 servings at 5 Freestyle Points per serving, 6 servings at 7 Freestyle Points per serving or 4 servings at 10 Freestyle Points per serving. Enjoy!
PIN FOR LATER ⇓
Wednesday
Breakfast: Farm Fresh Strawberry Sauce Over Plain Nonfat Greek Yogurt (0 Points), Weight Watchers Chocolate Protein Stix (2 Points) (You can find these Stix much cheaper at a WW Meeting – I got these as a stocking stuffer and while they are tasty, I wouldn’t pay $12 for them.) I’m linking them at the bottom should someone not find the $12 price tag as outrageous as I do 🙂
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:    Salsa Verde Chicken Stuffed Pita (1 Point), Pop Corners Chips (3 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Â Saucy Garlicky Beefy Vegetable Stir Fry (RECIPE FOLLOWS) (12 Points), 1 Cup of Cauliflower Rice (0 Points)
Snack:Â [Open]
Saucy Garlicky Beefy Vegetable Stir Fry
3/4 Cup of Beef Broth
1 Tablespoon Each Truvia Brown Sugar Blend and Cornstarch
2 Tablespoons of Soy Sauce
1 Minced Garlic Clove
1/2 Teaspoon of Ground Ginger and Black Pepper
1 Can of Mushrooms, Drain and Reserve “Juice”
1 Red and Orange Bell Pepper, Sliced and Seeded
2 Cups of Small Broccoli Florets
10 Ounces of Top Sirloin Beef Steak, Cut into Strips
Vegetable Cooking Spray
DIRECTIONS:
- Combine beef broth, Truvia, cornstarch, soy sauce, garlic, ginger and black pepper. Set aside.
- Place a skillet that has been sprayed well with vegetable cooking spray over medium heat. Add in steak strips and cook until browned. (I added in some of the mushroom liquid to prevent sticking). Remove strips when well browned and set aside.
- Add broccoli to the same pan. Pour in some more reserved mushroom liquid to prevent sticking. Cook until it is tender -about 5 minutes. Add in bell pepper strips and mushrooms.
- Stir beef broth mixture again and add into the pan. Bring to a boil and continue to cook and stir until the sauce becomes thickened – about 3-5 minutes. Add beef back into the pan and heat.
- This makes 2 servings at 12 Freestyle Points per serving. Enjoy!
PRINTABLE
- ¾ Cup of Beef Broth
- 1 Tablespoon Each Truvia Brown Sugar Blend and Cornstarch
- 2 Tablespoons of Soy Sauce
- 1 Minced Garlic Clove
- ½ Teaspoon of Ground Ginger and Black Pepper
- 1 Can of Mushrooms, Drain and Reserve "Juice"
- 1 Red and Orange Bell Pepper, Sliced and Seeded
- 2 Cups of Small Broccoli Florets
- 10 Ounces of Top Sirloin Beef Steak, Cut into Strips
- Vegetable Cooking Spray
- Combine beef broth, Truvia, cornstarch, soy sauce, garlic, ginger and black pepper. Set aside.
- Place a skillet that has been sprayed well with vegetable cooking spray over medium heat. Add in steak strips and cook until browned. (I added in some of the mushroom liquid to prevent sticking). Remove strips when well browned and set aside.
- Add broccoli to the same pan. Pour in some more reserved mushroom liquid to prevent sticking. Cook until it is tender -about 5 minutes. Add in bell pepper strips and mushrooms.
- Stir beef broth mixture again and add into the pan. Bring to a boil and continue to cook and stir until the sauce becomes thickened - about 3-5 minutes. Add beef back into the pan and heat.
- This makes 2 servings at 12 Freestyle Points per serving. Enjoy!
PIN FOR LATER ⇓
Thursday
Breakfast: Toasted Mini Bagel with I Can’t Believe It’s Not Butter Spray (3 Points), Omelette in a Mug (0 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Family Pleasing Turkey Chili (0 Points), Jolly Time Healthy Pop (3 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â
Dinner:Â Skinny Creamy Stroganoff (RECIPE FOLLOWS) (1 Point), Carba Nada Garlic Noodles (3 Points) (1.5 Cups)
Snack: [Open]Â
Skinny Creamy Stroganoff
1.5 Pounds of Ground Turkey Breast
Vegetable Cooking Spray
2 Cans of Sliced Mushrooms, Drained
1 Large Onion, Sliced
Frozen Bag of Sugar Snap Peas, Defrosted
2 Minced Garlic Cloves
1 Tablespoon of All Purpose Flour
12 Ounces of Fat Free Beef Broth
1/2 Cup Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
Salt/Pepper to Taste
DIRECTIONS:
- Place a large skillet that has been sprayed with vegetable cooking spray over medium heat. Add ground turkey breast and brown. If it starts to stick, add in a few extra tablespoons extra of beef broth or water. When turkey is no longer pink, drain off any liquid and set aside.
- Respray the pan with vegetable cooking spray and add in sliced onion, garlic, mushrooms and sugar snap peas. Stir while cooking and add in a few extra tablespoons of beef broth if vegetables are sticking or water. Continue cooking until onions are cooked through – about 5 minutes.
- In a separate bowl, combine flour and beef broth. Whisk to combine. Add into skillet. Bring to a boil and stir until thickened – about 2 minutes.
- Combine sour cream and yogurt, salt and pepper. Blend well. Set aside.
- Add turkey back into the pan. Mix together with the vegetables. Combine sour cream mixture and heat through for about 5 minutes over low heat.
- This makes 4 servings at 1 Freestyle Point per serving. (About 2 cups per serving)
PRINTABLE
- 1.5 Pounds of Ground Turkey Breast
- Vegetable Cooking Spray
- 2 Cans of Sliced Mushrooms, Drained
- 1 Large Onion, Sliced
- Frozen Bag of Sugar Snap Peas, Defrosted
- 2 Minced Garlic Cloves
- 1 Tablespoon of All Purpose Flour
- 12 Ounces of Fat Free Beef Broth
- ½ Cup Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
- Salt/Pepper to Taste
- Place a large skillet that has been sprayed with vegetable cooking spray over medium heat. Add ground turkey breast and brown. If it starts to stick, add in a few extra tablespoons extra of beef broth or water. When turkey is no longer pink, drain off any liquid and set aside.
- Respray the pan with vegetable cooking spray and add in sliced onion, garlic, mushrooms and sugar snap peas. Stir while cooking and add in a few extra tablespoons of beef broth if vegetables are sticking or water. Continue cooking until onions are cooked through - about 5 minutes.
- In a separate bowl, combine flour and beef broth. Whisk to combine. Add into skillet. Bring to a boil and stir until thickened - about 2 minutes.
- Combine sour cream and yogurt, salt and pepper. Blend well. Set aside.
- Add turkey back into the pan. Mix together with the vegetables. Combine sour cream mixture and heat through for about 5 minutes over low heat.
- This makes 4 servings at 1 Freestyle Point per serving. (About 2 cups per serving)
PIN FOR LATER ⇓
Friday
Breakfast:Â 1 cup Cream of Wheat made with 1/4 cup Skim Milk (4 Points), (2) Bananas
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch: Hillshire Farms Ultra Thin Roast Beef, Onion and Mustard on Nature’s Own Butterbread (4 Points), 1 Ounce of Pop Chips (3 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner: Cheesy Chicken Tomato Bake (1 Point)
Snack: [Open]
Saturday
Breakfast:Â Â 3 Soft Boiled Eggs (0 Points), 2 Slices of Butter Bread (3 Points), I Can’t Believe It’s Not Butter Spray
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â Southwestern Tuna & Bean Salad (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Â Broiled Sea Scallops (0 Points), Sweet and Spicy Corn Pudding (3 Points), Greek Green Beans (2 Points)
Snack: [Open]
Sunday
Breakfast:Â Breakfast Shakshuka (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Lunch out
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Oven Baked Brown Sugar Chicken (RECIPE FOLLOWS)Â 3 Points, Freestylin’ Southern Coleslaw (0 Points) , 18 Alexia Smart Fries (4 Points)
Snack: Creamy Vanilla Cheesecake Fruit Salad (1 Point)
Oven Baked Brown Sugar Chicken
4 Large Chicken Breast Cutlets (Skinless)
1/2 Cup Chopped Onion
3/4 Cup of Heinz No Sugar Ketchup
1/3 Cup Each of Water + White Vinegar
3 Tablespoons of Truvia Brown Sugar Blend
1 Tablespoon of Worcestershire Sauce
1 Teaspoon Each of Ground Mustard and Pepper
1/2 Teaspoon of Salt
Vegetable Cooking Spray
DIRECTIONS:
- Preheat oven to 375 degrees.
- Spray a saute pan with vegetable cooking spray and place over medium high heat. When pan is hot, add in chicken breast and brown over medium heat.
- Spray a 13 x 9 baking dish with vegetable cooking spray and place chicken breasts into it.
- Spray the same skillet again with vegetable cooking spray and add onion. Cook over medium heat until tender – about 5 minutes.
- Combine all remaining ingredients into a separate bowl and mix well. Stir into skillet. Bring to a boil, reduce heat and simmer for about 15 minutes (uncovered). Pour over the chicken in baking dish.
- Bake chicken about 30 minutes or until a thermometer reads 170 degrees.
- This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
PRINTABLE
- 4 Large Chicken Breast Cutlets (Skinless)
- ½ Cup Chopped Onion
- ¾ Cup of Heinz No Sugar Ketchup
- ⅓ Cup Each of Water + White Vinegar
- 3 Tablespoons of Truvia Brown Sugar Blend
- 1 Tablespoon of Worcestershire Sauce
- 1 Teaspoon Each of Ground Mustard and Pepper
- ½ Teaspoon of Salt
- Vegetable Cooking Spray
- Preheat oven to 375 degrees.
- Spray a saute pan with vegetable cooking spray and place over medium high heat. When pan is hot, add in chicken breast and brown over medium heat.
- Spray a 13 x 9 baking dish with vegetable cooking spray and place chicken breasts into it.
- Spray the same skillet again with vegetable cooking spray and add onion. Cook over medium heat until tender - about 5 minutes.
- Combine all remaining ingredients into a separate bowl and mix well. Stir into skillet. Bring to a boil, reduce heat and simmer for about 15 minutes (uncovered). Pour over the chicken in baking dish.
- Bake chicken about 30 minutes or until a thermometer reads 170 degrees.
- This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
PIN FOR LATER ⇓
I hope you like this week’s Weight Watchers Freestyle weight loss menu for the week of January 14, 2019.
Have you seen these past Weekly Meal Plans?
Weight Watchers Freestyle Meal Plan – Week 29
Weight Watchers Freestyle Meal Plan – Week 32
Week 9 Weight Watchers Freestyle Meal Plan
*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
 Weight Watchers Smores Mini Bars
Weight Watchers Fudge Brownie Mug Cake
Pop Corners Kettle Corn Chips
Weight Watchers Chocolate Protein Stix
Truvia Brown Sugar Blend
Carba Nada Garlic Noodles
Heinz No Sugar Ketchup
PIN FOR LATER ⇓
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Cathy Sundeen says
I can’t seem to subscribe to your awesome website….HELP?
[email protected] says
Hi Cathy! You can subscribe by going to the right side of the blog and you’ll see a box where you put in your email address. Then, go to your email address and click “confirm” to verify that you signed up. Hope that helps. Thanks for writing and welcome!
Cheryl says
Hi Deedee,
I’m so happy to have found your
Web sight. I’m looking forward to trying
Your meal plan. Thank you for all
That you do.
Sincerely,
Cheryl
[email protected] says
Cheryl, you are more than welcome! Good luck with the meal plan and let me know how your week goes too!