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Can you believe we are on our last Weight Watchers Freestyle Weekly Meal Plan of this year?
This year has flown by. Did you meet your weight loss goals this year?
We will be flying back “home” on Christmas evening to see family and I plan to enjoy my week – spending time with family and excellent food. So come New Year’s Day, I will hit the reset button and get aboard the weight loss train for 2019. I hope you will join me.
If you get a chance to make anything this season, make the Pineapple Chunks Drenched in Vanilla Custard Sauce from last week’s menu. You’ll thank me later.
Below is Week 50’s Weight Watchers Freestyle weekly meal plan with new healthy recipes.
Remember too that this is an under 23 point menu. 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 FOR WEEK 49 – 12/14/18
Listed below are the evening snacks I ate on Week 49. 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: 3 Pretzel Rods (3 Points)
Tuesday:Â 8 Murray’s Sugar Free Shortbread Cookies (3 Points)
Wednesday:Â Â Roasted Almonds (1/4 cup) (6 Points)
Thursday:Â Â Â Â 1 Cup of No-Sugar Added Sunny Orange Sherbert (5 Points)
Friday:Â Â 4 Sugar Free Murray’s Fudge Dipped Graham Cookies (5 Points)
Saturday:Â Â Â 3 Wasa Light Crackerbread (2 Points), 1 Laughing Cow Cheese Wedge (1 Point)
Sunday:Â 8 Murray’s Sugar Free Shortbread Cookies (3 Points)
To this point, I still have not broken into my Weight Watchers 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 48 of the Weight Watchers Freestyle Diet Plan.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast: 2 Cups of Puffed Wheat (2 Points), 1/2 Cup of Skim Milk (2 Points), Banana
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Mexican Taco Salad Cups (1 Point)
Snack:Â Â 3 Wasa Light Crackerbread (2 Points), 1 Laughing Cow Cheese Wedge (1 Point)
Dinner:Â London Broil (6 Points), Candied Asparagus (2 Points)
Snack: [Open]
Tuesday
Breakfast:Â (2) Eggo Nutri-Grain Waffles with Sugar Free Syrup (5 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Egg Salad in Joseph’s Heart Friendly Pita (Used this hummus in place of mayonnaise), (1 Point), Lay’s Baked Chips (4 Points)
Snack:Â Â Canned Fruit Cocktail (0 Points)
Dinner:Â Â Christmas Dinner (Early)
Snack: [Open]
Wednesday
Breakfast:Â Â 2 Slices of Aunt Jemima French Toast (7 Points), 3 Tablespoons of Sugar Free Maple Syrup (0 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Red White & Black Chili (0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Â Â Mexican Chicken Salad (RECIPE FOLLOWS) (3 Points)
Snack:Â [Open]
Mexican Chicken Salad
10 Cups of Chicken Breast (Cooked, Skinless & Boneless), Cut into Bite Sized Pieces
10 Cups of Romaine Lettuce, Chopped (or your favorite lettuce)
1 Can Each of Canned Corn and Black Beans – Drained & Beans Rinsed
1 Each Green Pepper and Red Onion, Chopped
4 Roma Tomatoes, Diced into Bite Sized Pieces
2 Cups of Kraft Fat Free Shredded Cheddar Cheese
DRESSING:
1 Cup of Fat Free Plain Greek Yogurt
4 Teaspoons Each of Nature’s Hollow Honey Substitute + Apple Cider Vinegar
2 Teaspoons Each of Minced Garlic + Lime Juice
2 Tablespoons Each of Taco Seasoning + Extra Virgin Olive Oil
Salt/Pepper to Taste
1 Chopped Jalapeno Pepper, Optional
DIRECTIONS:
- Combine all the salad ingredients in a large bowl and toss to combine.
- In another bowl add all the dressing ingredients. Combine thoroughly.
- When ready to serve the salad, add dressing and toss to combine.
- This makes 6 servings at 3 Points per serving. Enjoy!
PRINTABLE
- 10 Cups of Chicken Breast (Cooked, Skinless & Boneless), Cut into Bite Sized Pieces
- 10 Cups of Romaine Lettuce, Chopped (or your favorite lettuce)
- 1 Can Each of Canned Corn and Black Beans - Drained & Beans Rinsed
- 1 Each Green Pepper and Red Onion, Chopped
- 4 Roma Tomatoes, Diced into Bite Sized Pieces
- 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
- DRESSING:
- 1 Cup of Fat Free Plain Greek Yogurt
- 4 Teaspoons Each of Nature's Hollow Honey Substitute + Apple Cider Vinegar
- 2 Teaspoons Each of Minced Garlic + Lime Juice
- 2 Tablespoons Each of Taco Seasoning + Extra Virgin Olive Oil
- Salt/Pepper to Taste
- 1 Chopped Jalapeno Pepper, Optional
- Combine all the salad ingredients in a large bowl and toss to combine.
- In another bowl add all the dressing ingredients. Combine thoroughly.
- When ready to serve the salad, add dressing and toss to combine.
- This makes 6 servings at 3 Points per serving. Enjoy!
Thursday
Breakfast:Â 2 slices of Aunt Jemima Frozen French Toast (7 Points), 3 Tablespoons of Sugar Free Syrup (0 Points)Â Â
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Â Lunch out
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Chicken Mushroom & Gnoochi Pie (RECIPE FOLLOWS) (6 Points)Â
Snack: [Open]
Chicken Mushroom & Gnoochi Pie
2 Pounds of Boneless Skinless Chicken Breasts, Cubed & Cooked
1 Tablespoon of Land O’ Lakes Whipped Butter
Butter Flavored Vegetable Cooking Spray
1 Medium Onion, Chopped
3 Garlic Cloves, Minced
1 Each Can of Mushrooms, Drained + 1 Teaspoon of Dried Thyme
1 Tablespoon of All Purpose Flour
1/3 Cup Each of White Cooking Wine + Fat Free Half & Half
1/2 Cup of Fat Free Chicken Broth
Teaspoon of Dried Parsley
10 ounces of Whole Wheat Gnoochi
1 Cup of Kraft Fat Free Mozzarella Cheese
DIRECTIONS:
- Preheat oven to 425 degrees. Spray a 6 cup ovenproof dish with vegetable cooking spray. Set aside.
- Spray a large frying pan with vegetable cooking spray and add butter over medium heat. When pan is hot, add onion, garlic, mushrooms and thyme. Cook until they are all tender.
- Add in flour and cook stirring until the mixture bubbles and thickens.
- Add in wine, chicken broth, half and half and cooked chicken.
- Bring to a boil, stirring until the mixture boils and thickens. Add in parsley.
- Pour mixture into ovenproof dish.
- Fill a large saucepan with water and boil. Cook gnoochi according to package directions. Drain well.
- Spoon gnoochi over chicken mixture. Sprinkle with mozzarella cheese. Bake uncovered about 25 minutes or until browned on top.
- This makes 4 servings at 6 SmartPoints per serving on the Blue and Purple Plans and 9 SmartPoints per serving on the Green Plan.  Enjoy!
PRINTABLE
- 2 Pounds of Boneless Skinless Chicken Breasts, Cubed & Cooked
- 1 Tablespoon of Land O' Lakes Whipped Butter
- Butter Flavored Vegetable Cooking Spray
- 1 Medium Onion, Chopped
- 3 Garlic Cloves, Minced
- 1 Each Can of Mushrooms, Drained + 1 Teaspoon of Dried Thyme
- 1 Tablespoon of All Purpose Flour
- ⅓ Cup Each of White Cooking Wine + Fat Free Half & Half
- ½ Cup of Fat Free Chicken Broth
- Teaspoon of Dried Parsley
- 10 Ounces of Whole Wheat Gnoochi
- 1 Cup of Kraft Fat Free Mozzarella Cheese
- Preheat oven to 425 degrees. Spray a 6 cup ovenproof dish with vegetable cooking spray. Set aside.
- Spray a large frying pan with vegetable cooking spray and add butter over medium heat. When pan is hot, add onion, garlic, mushrooms and thyme. Cook until they are all tender.
- Add in flour and cook stirring until the mixture bubbles and thickens.
- Add in wine, chicken broth, half and half and cooked chicken.
- Bring to a boil, stirring until the mixture boils and thickens. Add in parsley.
- Pour mixture into ovenproof dish.
- Fill a large saucepan with water and boil. Cook gnoochi according to package directions. Drain well.
- Spoon gnoochi over chicken mixture. Sprinkle with mozzarella cheese. Bake uncovered about 25 minutes or until browned on top.
- This makes 4 servings at 6 SmartPoints per serving on the Blue and Purple Plans and 9 SmartPoints per serving on the Green Plan.  Enjoy!
Friday
Breakfast: 3 Fried Eggs and 2 Slices of Butter Bread with I Can’t Believe It’s Not Butter Spray (3 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Portobello Mushroom, Onion, Jalapeno, 0 Point Tomato Sauce and 2 Slices of Nonfat Borden Cheese on Kaiser Roll (6 Points), Freestylin’ Southern Coleslaw (0 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner: Chicken Marsala (0 Points), Sauteed Portobello & Green Beans (0 Points)
Snack: [Open]
Saturday
Breakfast:Â Crustless Bacon & Cheese Quiche (RECIPE FOLLOWS) (3 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â Same as yesterday (6 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â [DINNER OUT]
Crustless Bacon & Cheese Quiche
5 Sliced Green Onions
1 Cup of Chopped Tomatoes
12 Slices of Center Cut Bacon
1 Can of Sliced Mushrooms, Drained
12 Eggs
1/3 Cup of Fat Free Sour Cream
1 Cup Each of Kraft Fat Free Shredded Mozzarella & Fat Free Cheddar Cheese
Vegetable Cooking Spray
DIRECTIONS:
- Preheat oven to 325 degrees.
- Cook bacon in a large skillet until crisp. Remove bacon to a paper lined plate and set aside.
- Drain all but 1 tablespoon of bacon grease in the frying pan. Add in onions and mushrooms and stir until onion is tender – about 3 minutes. Remove from heat.
- Chop bacon. Add it into the pan with the onions and mushrooms. Also add in tomatoes. Mix well.
- In a large bowl, beat eggs and sour cream with a whisk until well blended. Pour into a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Top with the bacon mixture and cheeses.
- Bake 30 minutes or until the center is set and not wobbly. Let it stand for about 5 minutes before cutting.
- This makes 6 servings at 3 Freestyle Points per serving. Enjoy!
PRINTABLE
- 5 Sliced Green Onions
- 1 Cup of Chopped Tomatoes
- 12 Slices of Center Cut Bacon
- 1 Can of Sliced Mushrooms, Drained
- 12 Eggs
- ⅓ Cup of Fat Free Sour Cream
- 1 Cup Each of Kraft Fat Free Shredded Mozzarella & Fat Free Cheddar Cheese
- Vegetable Cooking Spray
- Preheat oven to 325 degrees.
- Cook bacon in a large skillet until crisp. Remove bacon to a paper lined plate and set aside.
- Drain all but 1 tablespoon of bacon grease in the frying pan. Add in onions and mushrooms and stir until onion is tender - about 3 minutes. Remove from heat.
- Chop bacon. Add it into the pan with the onions and mushrooms. Also add in tomatoes. Mix well.
- In a large bowl, beat eggs and sour cream with a whisk until well blended. Pour into a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Top with the bacon mixture and cheeses.
- Bake 30 minutes or until the center is set and not wobbly. Let it stand for about 5 minutes before cutting.
- This makes 6 servings at 3 Freestyle Points per serving. Enjoy!
Sunday
Breakfast:Â 1 Cup of Nonfat Cottage Cheese with Strawberries (3 Points), 2 Hard Boiled Eggs (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Peanut Butter & Jelly (Used Sugar Free Fruit Spread) on Butter Bread (9 Points), 2 Bananas (0 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Overstuffed Zucchini Boats (0 Points), Cauliflower Caesar Salad (0 Points)
Snack: [Open]
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