Spring is almost here and summer is right around the corner. What better time to get into a weight loss state of mind and in shape for shorts, tanks and swimsuit season?
I hope you tried some of the new recipes from last week’s menu. Did anyone try the Chocolate Surprise Brownies? Yum.
Coming up on next week’s menu is even more NEW Freestyle recipes. You can find all the NEW recipes below along with the Weight Watchers Freestyle Weekly Meal Plan for Healthy Weight Loss for the Week of 3/11/19.
PIN FOR LATER ⇓
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: 2 Sugar Free Strawberry Jellos with 5 Tablespoons of Fat Free Cool Whip (1 Point)
Tuesday: 1 Sugar Free/Fat Free Vanilla Pudding (2 Points), 13 Lily’s Chocolate Chips (0 Points)
Wednesday: Weight Watchers Snack Size Peanut Butter Ice Cream Bar (4 Points)
Thursday: Creamy Vanilla Cheesecake Fruit Salad (1 Point)
Friday: Weight Watchers Snack Size Peanut Butter Ice Cream Bar (4 Points)
Saturday: Creamy Vanilla Cheesecake Fruit Salad (1 Point)
Sunday: Premier Protein Vanilla Shake (2 Points)
Listed below will be my breakfasts, lunches, dinners and snacks for the Weight Watchers Freestyle Weekly Menu – Week of 3/11/19.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast: 2 Slices of Toasted Butter Bread with I Can’t Believe It’s Not Butter Spray, (2) Soft Boiled Eggs (3 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Progresso Heart Healthy Southwest Bean & Vegetable Soup (3 Points) with 1 Grilled Chicken Breast in the soup (0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Ground Turkey Breast sauted in pan with onions and mushrooms over 1 cup of Orzo (5 Points), Candied Asparagus (2 Points)
Snack: [Open]
Tuesday
Breakfast: Honeydew, Watermelon, Cantaloupe with 1 cup of Nonfat Cottage Cheese (3 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Hillshire Farms Ultra Thin Roast Beef w/Lettuce, Tomato & Onion on Nature’s Own Butterbread (4 Points), Creamy Mock Potato Salad (1 Point)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Chicken Diablo (2 Points) (RECIPE AT BOTTOM OF POST), 2 Cheesy Jumbo Breadsticks (6 Points), Balsamic Roasted Carrots (0 Points)
Snack: [Open]
Wednesday
Breakfast:2 slices of Aunt Jemima Frozen French Toast (7 Points), 3 Tablespoons of Sugar Free Syrup (0 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Tacchino Zuppa di Toscana (0 Points), Tomato and Red Onion Salad with 1 Tablespoon of Olive Garden Light Dressing (1 Point)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Huge Garden Salad with 2 Cans of Tuna and Hard Boiled Eggs (3 Points for Dressing)
Snack: [Open]
Thursday
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: Taco Soup (3 Points) (RECIPE AT BOTTOM OF POST)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Sweet & Sour Baked Chicken Cutlets (3 Points) Sweet Pineapple Cauliflower Rice (0 Points)
Snack: [Open]
Friday
Breakfast: 2 Hardboiled Eggs (0 Points), Pineapple Chunks Drenched in Vanilla Custard Sauce (1 Point)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: Mixed Greens & Pear Salad (3 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Sweet Potato & Black Bean Tortillas (7 Points)
Snack: [Open]
Saturday
Breakfast: Cheesy Canadian Baked Eggs(0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Lunch: Chicken Tortilla Soup (0 Points) (RECIPE AT BOTTOM OF POST)
Snack: Premier Protein Vanilla Shake (2 Points)
Dinner: Stuffed Spaghetti Squash Boats (1 Point) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
Sunday
Breakfast: Bananarama Pancakes (0 Points)
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch: 1.5 Cups of Campbell’s Burgundy Beef Stew (7 Points), 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points)
Snack: Watermelon Chunks (0 Points)
Dinner: Old Bay Burger with Bacon & Egg (8 Points), Slow Cooker Beans w/Molasses & Bacon (2 Points)
Snack: [Open]
I hope you enjoy this week’s Weight Watchers Freestyle weight loss menu for the week of 3/11/19 and that you have a successful week of weight loss.
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.
LILY’S DARK CHOCOLATE CHIPS
SUGAR FREE CHAI TEA
PREMIER PROTEIN VANILLA SHAKE
BRAND NEW WEIGHT WATCHERS FREESTYLE RECIPE
Chicken Diablo
3 Teaspoons of Extra Virgin Olive Oil
Vegetable Cooking Spray
1 Medium Onion, Diced
2 Garlic Cloves, Minced
4 Boneless Skinless Chicken Breasts (6 Ounces Each)
Large Can of Sliced Mushrooms, Drained
10 Ounce Can of Diced Tomatoes, Undrained
8 Ounce Can of Tomato Sauce
2 Tablespoons of Tomato Paste
1/2 Teaspoon Each of Salt, Ground Pepper & Dried Parsley
DIRECTIONS:
- Spray a large skillet with cooking spray and place over medium high heat. When pan is hot, reduce heat to medium and add in olive oil and diced onion. Saute for 3 minutes and add in garlic. Add in chicken breast and sprinkle with salt, pepper and parsley. Cook for 5 minutes on each side and remove from pan.
- Add mushrooms to skillet, cook about 2 minutes. Add undrained tomatoes, sauce and paste. Return chicken to skillet, reduce heat and simmer, uncovered, for about 8-10 minutes or until chicken is 165 degrees in thickest part.
- This makes 4 servings. Per serving, it is 1 SmartPoint per serving on the Blue and Purple Plans. On the Green Plan, it is 4 SmartPoints per serving. Enjoy!
PRINTABLE
- 3 Teaspoons of Extra Virgin Olive Oil
- Vegetable Cooking Spray
- 1 Medium Onion, Diced
- 2 Garlic Cloves, Minced
- 4 Boneless Skinless Chicken Breasts (6 Ounces Each)
- Large Can of Sliced Mushrooms, Drained
- 10 Ounce Can of Diced Tomatoes, Undrained
- 8 Ounce Can of Tomato Sauce
- 2 Tablespoons of Tomato Paste
- ½ Teaspoon Each of Salt, Ground Pepper & Dried Parsley
- Spray a large skillet with cooking spray and place over medium high heat. When pan is hot, reduce heat to medium and add in olive oil and diced onion. Saute for 3 minutes and add in garlic. Add in chicken breast and sprinkle with salt, pepper and parsley. Cook for 5 minutes on each side and remove from pan.
- Add mushrooms to skillet, cook about 2 minutes. Add undrained tomatoes, sauce and paste. Return chicken to skillet, reduce heat and simmer, uncovered, for about 8-10 minutes or until chicken is 165 degrees in thickest part.
- This makes 4 servings. Per serving, it is 1 SmartPoint per serving on the Blue and Purple Plans. On the Green Plan, it is 4 SmartPoints per serving. Enjoy!
Taco Soup
2 Pounds of Ground Turkey Breast
1 Cup of Chopped Onion
Vegetable Cooking Spray
2 Cans of Green Enchilada Sauce
2 Cups of Fat Free Chicken Broth
1 15.25 Ounce Can Each of Black Beans (Rinsed & Drained) and Canned Corn, Drained
1 14.5 Ounce Can of Diced Tomatoes, Drained
Package of Taco Seasoning (1.25 Ounce)
DIRECTIONS:
- Spray a large stockpot with vegetable cooking spray and cook ground turkey breast and onion over medium high heat until turkey is browned and crumbled. Stir in enchilada sauce and all remaining ingredients and bring to a boil. Cover, reduce heat and simmer on low for about 30 minutes while stirring occasionally.
- Top with fat free Greek plain yogurt, jalapeno, onion, and up to 1/4 cup of Fat Free Kraft Shredded Cheddar to keep this at the same points per serving described below.
- This makes about 12 cups. I like a hearty bowl of soup. So at 2 cups per serving, it will serve 6 people at 3 Freestyle Points. For 12 servings at 1 cup per serving, it is 1 Freestyle Point. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Cup of Chopped Onion
- Vegetable Cooking Spray
- 2 Cans of Green Enchilada Sauce
- 2 Cups of Fat Free Chicken Broth
- 1 15.25 Ounce Can Each of Black Beans (Rinsed & Drained) and Canned Corn, Drained
- 1 14.5 Ounce Can of Diced Tomatoes, Drained
- Package of Taco Seasoning (1.25 Ounce)
- Spray a large stockpot with vegetable cooking spray and cook ground turkey breast and onion over medium high heat until turkey is browned and crumbled. Stir in enchilada sauce and all remaining ingredients and bring to a boil. Cover, reduce heat and simmer on low for about 30 minutes while stirring occasionally.
- Top with fat free Greek plain yogurt, jalapeno, onion, and up to ¼ cup of Fat Free Kraft Shredded Cheddar to keep this at the same points per serving described below.
- This makes about 12 cups. I like a hearty bowl of soup. So at 2 cups per serving, it will serve 6 people at 3 Freestyle Points. For 12 servings at 1 cup per serving, it is 1 Freestyle Point. Enjoy!
Stuffed Spaghetti Squash Boats
2 to 3 Pound Spaghetti Squash
Vegetable Cooking Spray
1 Pound of Ground Turkey Breast
1/2 Cup Each Chopped Onion + Green Pepper + Sliced Mushrooms
2 Minced Garlic Cloves
1/2 Teaspoon Each of Dried Basil + Dried Oregano + Dried Parsley + Salt + Pepper
14.5 Ounce Can of Diced Tomatoes, Drained
1 Cup of Kraft Fat Free Shredded Mozzarella Cheese
DIRECTIONS:
- Cut squash in half lengthwise and scoop out seeds. In a baking dish that has been sprayed with vegetable cooking spray, place squash halves cut side down. Fill the pan 1/2″ high with hot water. Place in a 375 degree oven for 40 minutes or until tender.
- Remove from oven and when cool to handle, scoop out the squash. Using a fork, scrape strands to separate. Set the shells and squash aside.
- Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add in ground turkey breast, onion and green pepper. Saute until meat is browned. Add in mushrooms, garlic, basil, oregano, parsley, salt and pepper. Cook and stir for 2 minutes. Add in tomatoes and cook and stir for another 2 minutes. Add squash and mix well.
- Cook uncovered until liquid evaporates – about 10 minutes. Fill the shells up with the meat mixture and place in a shallow baking dish.
- Bake in a 350 degree oven for 15 minutes. Sprinkle with cheese and return to oven to allow cheese to melt for about 5 minutes longer.
- This serves 2 at 1 SmartPoint on the Blue and Purple Plans and 5 SmartPoints on the Green Plan. Enjoy!
PRINTABLE
- 2 to 3 Pound Spaghetti Squash
- 1 Pound of Ground Turkey Breast
- Vegetable Cooking Spray
- ½ Cup Each Chopped Onion + Green Pepper + Sliced Mushrooms
- 2 Minced Garlic Cloves
- ½ Teaspoon Each of Dried Basil + Dried Oregano + Dried Parsley + Salt + Pepper
- 14.5 Ounce Can of Diced Tomatoes, Drained
- 1 Cup of Kraft Fat Free Shredded Mozzarella Cheese
- Cut squash in half lengthwise and scoop out seeds. In a baking dish that has been sprayed with vegetable cooking spray, place squash halves cut side down. Fill the pan ½" high with hot water. Place in a 375 degree oven for 40 minutes or until tender.
- Remove from oven and when cool to handle, scoop out the squash. Using a fork, scrape strands to separate. Set the shells and squash aside.
- Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add in ground turkey breast, onion and green pepper. Saute until meat is browned. Add in mushrooms, garlic, basil, oregano, parsley, salt and pepper. Cook and stir for 2 minutes. Add in tomatoes and cook and stir for another 2 minutes. Add squash and mix well.
- Cook uncovered until liquid evaporates - about 10 minutes. Fill the shells up with the meat mixture and place in a shallow baking dish.
- Bake in a 350 degree oven for 15 minutes. Sprinkle with cheese and return to oven to allow cheese to melt for about 5 minutes longer.
- This serves 2 at 1 SmartPoint on the Blue and Purple Plans and 5 SmartPoints on the Green Plan. Enjoy!
chicken Tortilla Soup
2 10 oz Cans of Rotel Diced Tomatoes w/Green Chilies, Undrained
32 ounces of Fat Free Chicken Broth
16 Ounce Can of No Fat Refried Beans
1 Cup of Frozen Sweet Corn
2 Cups of Shredded Cooked Chicken Breast
2 Xtreme Wellness High Fiber/Low Carb Tortillas – Cut into Strips and “Fried”, Optional
Fresh Cilantro, Optional
Vegetable Cooking Spray
DIRECTIONS:
- In a large saucepan, combine diced tomatoes, broth, beans and corn and bring to a boil. Reduce heat to low and simmer for 5 minutes while stirring occasionally. Add chicken and heat through.
- To make the “Fried” tortilla strips, slice tortillas into strips using a pizza cutter. Spray a pan with vegetable cooking spray and place over medium heat. Also spray the sliced tortilla strips with cooking spray. Cook over medium high heat for 5 minutes or until crispy.
- This makes 6 servings (about 1 1/3 Cup Serving) at 0 Blue SmartPoints, 4 Green SmartPoints, 0 Purple SmartPointsFreestyle, If using, evenly divide tortilla strips among 6 bowls and serve with fresh cilantro (if using). Enjoy!
PRINTABLE
- 2 Cans of Diced Tomatoes w/Green Chilies (10 Ounce Cans), Undrained
- 32 ounces of Fat Free Chicken Broth
- 16 Ounce Can of No Fat Refried Beans
- 1 Cup of Frozen Sweet Corn
- 2 Cups of Shredded Cooked Chicken Breast
- 2 Xtreme Wellness High Fiber/Low Carb Tortillas - Cut into Strips and "Fried", Optional
- Fresh Cilantro, Optional
- Vegetable Cooking Spray
- In a large saucepan, combine diced tomatoes, broth, beans and corn and bring to a boil. Reduce heat to low and simmer for 5 minutes while stirring occasionally. Add chicken and heat through.
- To make the "Fried" tortilla strips, slice tortillas into strips using a pizza cutter. Spray a pan with vegetable cooking spray and place over medium heat. Also spray the sliced tortilla strips with cooking spray. Cook over medium high heat for 5 minutes or until crispy.
- This makes 6 servings (about 1⅓ Cup Serving) at 0 Blue SmartPoints, 4 Green SmartPoints, 0 Purple SmartPoints. Evenly divide tortilla strips among 6 bowls and serve with fresh cilantro (if using). Enjoy!
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