I know sometimes I need a switch from 0 point chicken breasts. So, my next favorite is 0 point ground turkey breast or chicken. Ground meat is so versatile and there is a bajillion ways to use it in recipes. Also, I love that you can make your own breakfast sausage patties and even Chiorzo Sausage with it-all at 0 Points.

Below are over 30 Weight Watchers Freestyle Recipes using 0 Point Ground Turkey or Chicken just in case you are like me and need a change from using chicken and you like to save your points.

PIN FOR LATER ⇓

Weight Watchers Freestyle Recipes Using Ground Turkey/Chicken

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:

1. 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.
2. 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.
3. Spoon meat and bean mixture into each pepper half evenly.
4. 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.
5. Add some of the chopped tomato to top of each pepper half.
6. 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!

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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:

1. Reheat Sweet Pineapple Cauliflower Rice (previous recipe). Divide into 4 bowls.
2. In a large saute pan that has been sprayed with Vegetable Cooking Spray, add pepper strips and onion and saute until crisp tender.
3. Add turkey breast and saute along with pepper mixture – adding water if necessary to avoid sticking.
4. Sprinkle Fajita Seasoning on top of turkey mixture and stir to combine.
5. 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.
6. 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.
7. Makes 4 large servings at 0 Freestyle Points each. Enjoy!

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Asian Lettuce Wraps

2 Pounds of Ground Turkey Breast

1 Large Onion, Minced

2 Garlic Cloves, Minced

1 Can of Water Chestnuts, Drained and Chopped Small

Bunch of Green Onions (Scallions) Chopped

2 Teaspoons of Minced Pickled Ginger

2 Tablespoons of Hot Sriracha Sauce

1.5 Tablespoons of Rice Wine Vinegar

2 Tablespoons of Soy Sauce

16 Lettuce Leaves (Rinsed and Dried) Bibb Lettuce or Iceberg is best

Vegetable Cooking Spray

DIRECTIONS:

1. In a skillet that has been sprayed with Vegetable Cooking Spray, cook ground turkey breast over medium heat until browned well. Remove turkey breast to bowl.
2. To the same pan, add onion, garlic, green onions, water chestnuts, ginger, Sriracha, vinegar and soy sauce. Stir to combine over medium heat.
3. Add ground turkey breast back to pan and reheat for about 2 minutes until warmed through.
4. Add meat mixture into lettuce cups/wraps.
5. This serves 4 people (each having 4 Lettuce Cups/Wraps) at 0 Freestyle Points Per Serving. Enjoy!

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Spicy Soaked Buffalo Meatballs

1/2 Pound Each of Ground Chicken Breast

1 Pound of Ground Turkey Breast

Up to 3/4 Cup of Whole Wheat Panko Bread Crumbs

1 Egg Yolk

1/2 Teaspoon of Salt

1 Teaspoon of Fresh Ground Pepper

1 Teaspoon of Dried Parsley

1/4 Cup Each of Onion + Celery (Diced Small)

1 Cup of Franks Red Hot Buffalo Sauce

0 Point Ranch Dressing

DIRECTIONS:

1. Combine ground meats, up to 3/4 cup of bread crumbs (you can use less, but you need to use some to form the meatballs), egg yolk, salt, pepper, parsley, onion, celery and 1/2 cup of Frank’s Hot Sauce in a bowl and mix thoroughly.
2. Shape into 30 meatballs and place them on a parchment lined baking sheet. Bake in a preheated 400 degree oven for about 25 minutes.
3. When done, brush remaining hot sauce onto meatballs. Serve with 0 Point Ranch Dressing and additional celery sticks for dipping.
4. This makes 30 meatballs. 5 Meatballs per person is 1 Freestyle Point; 6 Meatballs per person is 2 Freestyle Points, 10 Meatballs per person is 3 Freestyle Points and all 30 Meatballs is 8 Freestyle Points. Enjoy!

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Chicken Parmesan Meatball Skillet

Rachael Ray Old Bay Burgers

Quick Fix Burrito Skillet

Freestylin’ Juicy Meatloaf 

2 Pounds of Ground Turkey Breast

1/2 Each Diced Onion + Green Pepper

1 Large Egg, Beaten

2 Tablespoons Each of Worcestershire Sauce + Soy Sauce

Salt/Pepper to Taste

3 Tablespoons of Dijon Mustard

DIRECTIONS:

1. Combine everything into a bowl and mix well.
2. Shape into a loaf and place on a parchment line baking sheet. Bake in a preheated 375 degree oven for 50 minutes.
3. Remove from oven and spread Dijon Mustard across the top of the meatloaf. Place back in oven for 10 minutes or until a thermometer reads 155 degrees.
4. This makes 4 to 6 servings at 0 Freestyle Points for 4 servings and 0 Freestyle Points for 6 servings. Enjoy!

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Mushroom Laden Salisbury Steak

2 Pounds of Ground Turkey Breast

1 Egg Yolk

1 Small Chopped Red Onion

⅛ Cup of Worcestershire Sauce

1 Teaspoon of Garlic Powder

2 Teaspoons of Dried Parsley

1 Teaspoon of Ground Pepper (to taste)

Gravy:

1-2 Jars Heinz Fat Free Beef Gravy (12 oz or larger)

1½ Tablespoons of Reduced Sugar Ketchup

1 Pound of Mushrooms, Sliced

3 Green Onions, Sliced

Vegetable Cooking Spray

Nachos Italiano

3 Joseph’s Lavash Oat Bran & Whole Wheat Bread

1 Teaspoon Each of Garlic Powder, Onion Powder

1/2 Teaspoon of Salt

2 Chicken Cutlets, Cooked and Shredded

1 Jar of Banana Peppers, Drained

½ Jar of Sliced Mild or Hot Cherry Peppers, Drained

1.5 Cups of Kraft Fat Free Shredded Mozzarella Cheese

For the Turkey “Sausage”:

2 Pounds of Ground Turkey Breast

1 Teaspoon Each of Dried Basil, Dried Parsley, Fennel Seeds and Oregano

½ Teaspoon Each Red Pepper Flakes, Salt, Freshly Ground Pepper, Ground Sage

For the Sauce:

28 oz. can of Tomato Puree

2 Tablespoons of Splenda

1 Teaspoon of Salt

Teaspoon Each of Dried Parsley, Oregano & Crushed Red Pepper

Chopped Small Onion

2 Cloves of Garlic, Minced

Vegetable Cooking Spray

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 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

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

5. This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
6. *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!

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Pioneer Woman Whiskey Meatballs

Saucy Oriental Meatballs

Spanish Hamburger Skillet

Skinny Southwestern Egg Rolls

1 Pound Ground Turkey Breast

2 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:

1. Spray a skillet with vegetable cooking spray and cook turkey over medium heat until browned and crumbled. Drain off any liquid.
2. 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.
3. 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.
4. Combine all dipping sauce ingredients and stir well.
5. 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.

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Barbecue Bacon Cheese Biscuits

2 Cans of Pillsbury Crescent Roll Sheet Dough

1 Pound of Ground Turkey Breast

5 Slices of Center Cut Bacon, Snipped or Chopped

1/2 Each Can of Yellow Corn, Drained + G. Hughes Sugar Free Barbecue Sauce

1/2 Teaspoon Each of Onion & Garlic Powder

3 Cups Kraft Fat Free Shredded Cheddar Cheese

Vegetable Cooking Spray

DIRECTIONS:

1. Spray 48 mini muffin cups in 1 (48 cup pan) or 2 (24 cup pans) with vegetable cooking spray.
2. Preheat oven to 375 degrees.
3. On a lightly floured surface, roll out crescent roll dough sheets to 12 x 8 rectangles. Then cut each sheet into 2″ squares (24 each). Press the dough squares into the muffin cups.
4. Spray a large skillet with vegetable cooking spray and brown turkey breast and bacon over medium heat until meat is browned. Crumble up the meat into small pieces as you cook. Drain off any water/fat.
5. Stir in corn, barbecue sauce, onion and garlic powder and 1/2 cup of the cheese.
6. Spoon mixture into the cups and press down lightly. Sprinkle each cup with the remaining cheese.
7. Bake until lightly brown about 10-15 minutes. Let them cool in the mini muffin pan(s) for 5 minutes. Serve warm.
8. This makes 48 mini muffin cups. 1 Barbecue Bacon Cheese Biscuit is just 1 Freestyle Point; 2 Biscuits are 3 Points, 3 Biscuits are 4 Freestyle Points. Enjoy!

PRINTABLE

Slow Cooker Italian Meat Gravy

3 Cans of Tomato Puree (28 oz cans)

1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)

1 Teaspoon Each of the following:

Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt

Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**

2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced

1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)

Vegetable Cooking Spray

Garnish with Chopped Tomatoes & Fresh Herbs, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray.
2. Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
3. In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
4. Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
5. Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
6. On the WW Personal Points Program, if you chose Ground Turkey Breast as a 0  Point Food, each serving is 1 PP; if you did not choose Turkey Breast, each serving is 2 PP.
7. This entire mixture is 0 Blue SmartPoints and 0 Purple SmartPoints. If you follow the Green Plan, a 1 Cup Serving is 2 SmartPoints.  Enjoy!

PRINTABLE

Italian Turkey Bake

Paula Deen’s Poor Man’s Filet Mignon

0 Point Chiorzo Sausage & Homemade Breakfast Sausage

Slow Cooker Apricot Glazed Meatballs

2 Pounds of Ground Turkey Breast

1 Egg Yolk

1 Small Onion, Minced + 2 Garlic Cloves. Minced

1/2 Teaspoon Each: Dried Parsley, Dried Basil & Dried Thyme

1 Tablespoon of Worcestershire Sauce

1/3 Cup of Silver Spring Chipotle Mustard

2/3 Cup of Smuckers Sugar Free Splenda Apricot Preserves

2 Tablespoons of Heinz Reduced Sugar Ketchup

DIRECTIONS:

1. Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
2. Form the mixture into 30 meatballs.
3. Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
4. Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
5. Add remaining ingredients together in a bowl and blend together thoroughly.
6. Arrange half of the meatballs on the bottom of a slow cooker sprayed with vegetable cooking spray. Pour half of the chipotle mustard mixture on top. Repeat with remaining meatballs and top with the rest of the sauce.
7. Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
8. This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!

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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:

1. In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
2. 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.
3. Cook on low for 4 hours.
4. Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
5. Sprinkle in cheddar cheese and cover for 15 minutes.
6. Serve with Freestyle “Tortilla” Chips” . (Recipe below)
7. This makes 18 servings at 2 Points each.

FREESTYLE TORTILLA CHIP RECIPE

PRINTABLE

Here are more Weight Watchers Freestyle Ground Turkey/Chicken Recipes:

Pioneer Woman Freestylin’ Sloppy Joes

Overstuffed Zucchini Boats

Mexicano Stuffed Peppers

Mile High Mexican Lasagna

Barefoot Contessa’s Niman Burgers Remade for Weight Watchers Freestyle

Meatball Sub Drenched in Italian Meat Gravy

Skinny Cottage Pie – Remade Paula Deen Recipe

Creamy Stroganoff

Skinny Tater Tot Casserole – Remade Paula Deen Recipe

Skinny Enchiladas – Remade Paula Deen Recipe

*This post contains affiliate links.

HAVE YOU SEEN THESE POSTS?

HERE ARE 14 COMPLETELY 0 POINT FREESTYLE BREAKFASTS RECIPES THAT ARE FANTASTICALLY DELICIOUS.

HERE ARE 31 COMPLETELY 0 POINT FREESTYLE LUNCH RECIPES TO FEAST ON.

*This post contains affiliate links. If you happen to a product that was used in these recipes below from Amazon, I will receive a small percentage of the item purchased at no cost to you. Thank you!

Pickled Ginger

McCormick Fajita Seasoning

Hot Sriracha Sauce

Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap

Tortilla Pan Set

Whole Wheat Panko Bread Crumbs

Silver Spring Chipotle Mustard

Smuckers Sugar Free Splenda Apricot Preserves

Heinz Reduced Sugar Ketchup