Are you ready for a week of weight loss success?
If so, read on for this week’s Weight Watchers Freestyle weekly meal plan for weight loss success that has brand new Weight Watchers Freestyle low point delicious recipes to enjoy.
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: 3 Pretzel Rods (3 Points)
Tuesday: 8 Murray’s Sugar Free Shortbread Cookies (3 Points)
Wednesday:Â Â Roasted Almonds (1/4 cup) (6 Points)
Thursday:Â Â Â Â Â 1 Cup of No-Sugar Added Sunny Orange Sherbert (5 Points)
Friday:  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: 8 Murray’s Sugar Free Shortbread Cookies (3 Points)
Listed below will be my breakfasts, lunches, dinners and snacks for the Weight Watchers Freestyle Weekly Menu – Week of 3/25/19.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast:Â 2 Cups of Puffed Wheat (2 Points), 1/2 Cup of Skim Milk (2 Points) with Strawberries
Snack:Â Premier Protein Vanilla Shake (2 Points)*
Lunch: Mexican Taco Salad Cups (1 Point)
Snack:Â Â Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)
Dinner: Pork Tenderloin (5 Points), Candied Asparagus (2 Points), Confetti Corn (1 Point)
Snack: [Open]
Tuesday
Breakfast:Â Â (2) Eggo Nutri-Grain Waffles with Sugar Free Syrup (5 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Spicy Chicken Corn Chowder (0 Points)
Snack:  Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Cheddar Ham Casserole (7 Points) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
Wednesday
Breakfast: 3  Fried Eggs and 2 Slices of Butter Bread with I Can’t Believe It’s Not Butter Spray (3 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Â Cup of Spicy Chicken Corn Chowder (from yesterday) (0 Points), Â Grilled Chicken Breast Strips in Garden Salad with Olive Garden Light Dressing (3 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: 2 Ground Turkey Breast Patties with Onions & Mushrooms, 2 Ears of Corn on Cob, Unsweetened Applesauce (0 Points)
Snack:Â [Open]
Thursday
Breakfast:Â 1 cup of Cream of Wheat, 1/4 cup of Skim Milk with Banana (4 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:  2 Cans of Tuna in Water + 2 Hard Boiled Eggs mixed with Creamy Dreamy Hummus (0 Points), Cantaloupe
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â
Dinner: Slow Cooker Soft Chicken Tacos with Pineapple Salsa(3 Points)Â with Bodacious Black Bean & Corn Salad (0 Points)
 Snack: [Open]
Friday
Breakfast: Zucchini & Feta Frittata (2 Points) (RECIPE AT BOTTOM OF POST), Fruit Salad
Snack: Premier Protein Vanilla Shake (2 Points)
Lunch:Â Grilled Cheese: 2 Slices of Fat Free Borden Cheese on 2 Slices of Butter Bread (4 Points), Creamy Herbed Cucumber Chunks (0 Points), Cantaloupe Slices (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:Â Creamy Shrimp & Corn Casserole (3 Points) (RECIPE AT BOTTOM OF POST)
Snack: [Open]
Saturday
Breakfast:  Creamy Vanilla Cheesecake Fruit Salad (1 Point)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â Spicy Bean & Rice Bowl (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner: [DINNER OUT]
Snack:Â [Open]
Sunday
Breakfast: 1 cup of Bran Flakes w/Banana in 1/2 cup of Skim Milk (6 Points)
Snack:Â Â Premier Protein Vanilla Shake(2 Points)
Lunch: Hillshire Farms Oven Roasted Turkey Breast (4 oz) (1 Point) on Joseph’s Oat Bran & Whole Wheat Lavash Bread (2 Points) with Lettuce, Onion, and Tomato
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Dinner: Lemon Chicken (RECIPE AT BOTTOM OF POST)Â (3 Points), Cauliflower Caesar Salad (0 Points)
Snack:Â [Open]
Cheddar Ham Casserole
8 0z Banza Chickpea Pasta* – Rotini, Cooked & Drained
2 Cups of Lean Cooked Ham, Cubed
2 1/4 Kraft Fat Free Shredded Cheddar Cheese
1 Can of Campbell’s 98% Fat Free Cream of Chicken Soup
1 Cup of Fat Free Greek Plain Yogurt
1/2 Cup Each of Finely Chopped Green Pepper + Onion
Vegetable Cooking Spray
Fresh Snipped Parsley, Optional
DIRECTIONS:
- Spray a 13 x 9 baking dish with vegetable cooking spray. Layer 1/2 of the pasta, ham and cheese.
- In a large bowl, combine soup, Greek yogurt, peppers, and onion. Spread half over the top. Repeat the layers.
- Bake uncovered at 350 degrees until heated through – about 40 minutes. Garnish with fresh parsley, if using.
- This serves 6 at Freestyle 7 Points per serving. Enjoy!
PRINTABLE
- 8 0z Banza Chickpea Pasta - Rotini - Cooked & Drained
- 2 Cups of Lean Cooked Ham, Cubed
- 2¼ Kraft Fat Free Shredded Cheddar Cheese
- 1 Can of Campbell's 98% Fat Free Cream of Chicken Soup
- 1 Cup of Fat Free Greek Plain Yogurt
- ½ Cup Each of Finely Chopped Green Pepper + Onion
- Vegetable Cooking Spray
- Fresh Snipped Parsley, Optional
- Spray a 13 x 9 baking dish with vegetable cooking spray. Layer ½ of the pasta, ham and cheese.
- In a large bowl, combine soup, Greek yogurt, peppers, and onion. Spread half over the top. Repeat the layers.
- Bake uncovered at 350 degrees until heated through - about 40 minutes.Garnish with Fresh Parsley, if using.
- This serves 6 at Freestyle 7 Points per serving. Enjoy!
Lemon Pepper Chicken
1/3 Cup of All Purpose Flour
1 Tablespoon of Lemon Pepper
1 Teaspoon of Kosher Salt
2 Lemons, Divided
1 lb Boneless Skinless Chicken CutletsÂ
2 Teaspoons of Olive Oil
Vegetable Cooking Spray
1/2 Cup of Fat Free Chicken Broth
2 Tablespoons of Land O’Lakes Whipped Butter
2 Minced Garlic Cloves
DIRECTIONS:
- Preheat oven to 400 degrees. In a medium bowl, combine flour, lemon pepper, salt and the zest of 1 lemon. Whisk together. Toss chicken in the flour mixture until coated. Slice remaining lemon into rounds.
- Spray a large ovenproof skillet with cooking spray over medium high heat. When pan is hot, add oil. Add chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken.
- Add broth, butter, garlic and the lemon slices and bake until chicken is cooked through and sauce has reduced – about 25 minutes. Serve with fresh herbs, if desired.
- This makes 4 servings at 3 Freestyle Points each. Enjoy!
PRINTABLE
- ⅓ Cup of All Purpose Flour
- 1 Tablespoon of Lemon Pepper
- 1 Teaspoon of Kosher Salt
- 2 Lemons, Divided
- 1 lb Boneless Skinless Chicken Cutlets
- 2 Teaspoons of Olive Oil
- Vegetable Cooking Spray
- ½ Cup of Fat Free Chicken Broth
- 2 Tablespoons of Land O'Lakes Whipped Butter
- 2 Minced Garlic Cloves
- Preheat oven to 400 degrees. In a medium bowl, combine flour, lemon pepper, salt and the zest of 1 lemon. Whisk together. Toss chicken in the flour mixture until coated. Slice remaining lemon into rounds.
- Spray a large ovenproof skillet with cooking spray over medium high heat. When pan is hot, add oil. Add chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken.
- Add broth, butter, garlic and the lemon slices and bake until chicken is cooked through and sauce has reduced - about 25 minutes.
- Serve with fresh herbs, if desired.This makes 4 servings at 3 Freestyle Points each. Enjoy!
Zucchini Feta Frittata
2 Tablespoons of Land O’Lakes Whipped Butter
Vegetable Cooking Spray
1/2 Cup Each of Diced Red Onion + Red Bell Pepper
3 Medium Zucchini, Mixture of Sliced and Diced Pieces
8 Eggs
Salt & Pepper to Taste
2 Cups of Athenos Fat Free Feta Cheese Crumbles
DIRECTIONS:
- Preheat broiler. Spray a large ovenproof nonstick skillet with vegetable cooking spray and place over medium heat. When pan is hot, add butter.Â
- Saute onion, red bell pepper and zucchini. Add salt and pepper to taste. Saute for about 10 to 15 minutes or until zucchini is tender.
- In a medium bowl, whisk eggs and more salt/pepper to taste. Pour into skillet and reduce heat to low. Cook without stirring for about 10 minutes or until top begins to set.
- Broil for 4-5 minutes or until top is completely set. Remove from oven and let stand for 1 minute.
- Transfer frittata to a serving platter and let stand for 5 minutes. Slice into 6 slices and top with Feta cheese.
- Makes 6 large slices at 1 Freestyle Point or 4 huge servings for 2 Freestyle Points. Enjoy!
PRINTABLE
- 2 Tablespoons of Land O'Lakes Whipped Butter
- Vegetable Cooking Spray
- ½ Cup Each of Diced Red Onion + Red Bell Peppers
- 3 Medium Zucchini, Mixture of Sliced and Diced Pieces
- 8 Eggs
- Salt & Pepper to Taste
- 2 Cups of Athenos Fat Free Feta Cheese Crumbles
- Preheat broiler. Spray a large ovenproof nonstick skillet with vegetable cooking spray and place over medium heat. When pan is hot, add butter. Saute onion, red bell pepper and zucchini. Add salt and pepper to taste. Saute for about 10 to 15 minutes or until zucchini is tender.
- In a medium bowl, whisk eggs and more salt/pepper to taste. Pour into skillet and reduce heat to low. Cook without stirring for about 10 minutes or until top begins to set.
- Broil for 4-5 minutes or until top is completely set. Remove from oven and let stand for 1 minute.Transfer frittata to a serving platter and let stand for 5 minutes. Slice into 6 slices and top with Feta cheese.
- Makes 6 large slices at 1 Freestyle Point or 4 huge servings for 2 Freestyle Points. Enjoy!
Creamy Shimp and Corn Casserole
Vegetable Cooking Spray
1 Tablespoon of Land O’Lakes Whipped Butter
1/2 Cup Each Finely Choppd Onion + Red Bell Pepper
2 Cups of Frozen Corn Kernels, Thawed
2 Tablespoons of All Purpose Flour
1 Cup of Fat Free Half & Half
4 Large Eggs + 4 Large Egg Whites
1 Teaspoon of Worcestershire Sauce
1 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
Salt/Pepper to Taste
1 Pound of Large Shrimp, Peeled and Tails Removed
DIRECTIONS:
- Preheat oven to 325 degrees and spray a 2 quart baking dish with vegetable cooking spray.
- In a saucepan, melt butter and add onion and bell pepper. Add in 1 cup of the corn and cook, stirring, until onion is soft, about 5 minutes. Let cool.
- In a blender, add the remaining cup of corn, flour and 1 tablespoon of the fat free half & half. Puree until smooth.
- In a large bowl, whisk the eggs and egg whites. Sitr in the remaining half & half, the pureed corn mixture and cooled vegetables, Worcestershire Sauce, cheese, salt and pepper.
- Season the shrimp with salt and pepper too and place in the prepared baking dish. Pour corn mixture over the shrimp. Bake until a knife inserted comes out clean, about 1 hour. Serve immediately.
- This makes 4 to 6 servings. 6 Servings is 2 Freestyle Points each and 4 Servings is 3 Freestyle Points per serving. Enjoy!
PRINTABLE
- Vegetable Cooking Spray
- 1 Tablespoon of Land O'Lakes Whipped Butter
- ½ Cup Each Finely Choppd Onion + Red Bell Pepper
- 2 Cups of Frozen Corn Kernels, Thawed
- 2 Tablespoons of All Purpose Flour
- 1 Cup of Fat Free Half & Half
- 4 Large Eggs + 4 Large Egg Whites
- 1 Teaspoon of Worcestershire Sauce
- 1¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- Salt/Pepper to Taste
- 1 Pound of Large Shrimp, Peeled and Tails Removed
- Preheat oven to 325 degrees and spray a 2 quart baking dish with vegetable cooking spray.
- In a saucepan, melt butter and add onion and bell pepper. Add in 1 cup of the corn and cook, stirring, until onion is soft, about 5 minutes. Let cool.
- In a blender, add the remaining cup of corn, flour and 1 tablespoon of the fat free half & half. Puree until smooth.
- In a large bowl, whisk the eggs and egg whites. Sitr in the remaining half & half, the pureed corn mixture and cooled vegetables, Worcestershire Sauce, cheese, salt and pepper.
- Season the shrimp with salt and pepper too and place in the prepared baking dish. Pour corn mixture over the shrimp.
- Bake until a knife inserted comes out clean, about 1 hour. Serve immediately.
- This makes 4 to 6 servings. 6 Servings is 2 Freestyle Points each and 4 Servings is 3 Freestyle Points per serving. Enjoy!
I hope you enjoy this week’s Weight Watchers Freestyle weight loss menu for the week of 3/25/19 and that you have a successful week of weight loss.