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Are you ready for another week of indulgent recipes that will help you on your weight loss journey?

Below is the Weight Watchers Freestyle Weekly Meal Plan for Weight Loss – Week of 2/11/19 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.

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: Baked Doritos (4 Points)

Tuesday:  Creamy Vanilla Cheesecake Fruit Salad (1 Point)

Wednesday:  Weight Watchers Giant Fudge Bar (4 Points)

Thursday:   Baked Doritos (4 Points)

Friday:    Creamy Vanilla Cheesecake Fruit Salad (1 Point)

Saturday:   Jolly Time Healthy Pop (3 Points)

Sunday:     Creamy Vanilla Cheesecake Fruit Salad (1 Point)

Listed below will be my breakfasts, lunches, dinners and snacks for the Weight Watchers Freestyle Weekly Menu – Week of 2/11/19.

Weight Watchers Freestyle Weekly Menu and Healthy Recipes

Monday

Breakfast: Banana Nut Cheerios with 1/2 Cup of Skim Milk (7 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Lunch:   Huge Garden Salad with Grilled Shrimp and Athenos Nonfat Feta Cheese + 3 Tablespoons of  Olive Garden Light Dressing (2 Points)

Snack:   Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner:  Italian Stuffed Chicken Breasts (1 Point) (RECIPE AT BOTTOM OF POST) Baked Sweet Potato (4 Points) with Cinnamon, Splenda and I Can’t Believe It’s Not Butter Spray, Cauliflower Au Gratin (3 Points)

Snack: [Open]

Tuesday

Breakfast:  2 Cups of Puffed Wheat (2 Points), 1/2 Cup of Skim Milk (2 Points), Banana

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch: Turkey Breast on xTreme Wellness Spinach Ole Wrap with Mustard, Lettuce, Tomato, Red Onion (1 Point), Raw Vegetables with Creamy Dreamy Hummus (0 Points), Melon Fruit Salad (0 Points)

Snack:   Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner: 16 oz WonTon Soup (4 Points), Egg Roll (7 Points)

Snack: [Open]

Wednesday

Breakfast: Fruit with Honey Vanilla Yogurt  (1 Point) 2 Hardboiled Eggs (0 Points)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch:   2 slices of Borden Nonfat Sharp Cheese on Butter Bread – Grilled Cheese (4 Points),  Campbell’s Well Yes Chicken Noodle Soup (2 Points)

Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner: Chicken Parmesan Meatball Skillet (3 Points), Zucchini Noodles with Slow Cooker Italian Meat Gravy (0 Points)

Snack: [Open]

Thursday

Breakfast: (3) Egg Omelette with Onions, Jalapenos, Mushrooms and Tomato with (2) Slices of Borden Nonfat Sharp Cheese (1 Point)

Snack:   Premier Protein Vanilla Shake (2 Points)

Lunch: (2) cans of Solid White Tuna with Onion, Jalapeno and Celery (0 Points), (2) Tablespoons of Light Mayonnaise (3 Points) on Toasted Butter Bread (3 Points), Creamy Vanilla Cheesecake Fruit Salad (1 Point)

Snack:   Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)  

Dinner: Turkey Mushroom Tetrazzini (6 Points) (RECIPE AT BOTTOM OF POST) Balsamic Roasted Carrots (0 Points)

Snack: [Open]

Friday

Breakfast:  Paula Deen Remade Recipe ⇒ Freestylin’ Waffle Breakfast Sandwich (4 Points)

Snack: Strawberry Lassi (2 Points)

Lunch: (4) Pepperoni Pizza Pinwheels (8 Points) (RECIPE AT BOTTOM OF POST)

Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)           

Dinner: Slow Cooker Chicken Piccata (1 Point), Mixed Greens & Pear Salad (3 Points) 

Snack: [Open]

Saturday

Breakfast: Crustless Bacon & Cheese Quiche (3 Points), Orange (0 Points)

Snack:   Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points) 

Lunch:  Tropical Shrimp Rice Bowls (0 Points), Honeydew Chunks (0 Points)

Snack: Premier Protein Vanilla Shake (2 Points)

Dinner:  Slow Cooker Creamy Mushroom Pork Chops (7 Points), Strawberry Fields Forever Salad (2 Points)

Snack: [Open]

Sunday

Breakfast: Same as yesterday (3 Points), Banana & Honeydew Melon (0 Points)

Snack:  Premier Protein Vanilla Shake (2 Points)

Lunch:  4 Cheesy Spinach Stuffed Mushrooms (4 Points) (RECIPE AT BOTTOM OF POST)

Snack:  Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)

Dinner: [Dinner out]

Snack: [Open]

I hope you enjoy this week’s Weight Watchers Freestyle weight loss menu for the week of February 11, 2019 and that you have a successful week of weight loss.

*This post contains affiliate links. If you happen to purchase something from Amazon below, I will receive a small percentage of the item purchased at no cost to you. Thank you!

Ole Extreme Wellness Spinach Tortillas

Puffed Wheat Cereal

Olive Garden Light Salad Dressing

Sugar Free Chai Tea

Premier Protein Vanilla Shake

BRAND NEW WEIGHT WATCHERS FREESTYLE RECIPES

Italian Stuffed Chicken Breasts

4 Boneless Skinless Chicken Breasts (6 Ounces Each)

1 Zucchini, Sliced Thin

3 Roma Tomatoes, Sliced Thin

1 Red Onion, Sliced Thin

2 Yellow Bell Peppers, Sliced Thin

Salt/Pepper to Taste

1 Teaspoon Dried Basil

1 1/4 Cups of Kraft Fat Free Shredded Mozzarella Cheese

I Can’t Believe It’s Not Butter Spray

Vegetable Cooking Spray

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray a large baking dish with vegetable cooking spray.
2. Make slices into the tops of each chicken breast. DO NOT cut all the way through. Start adding and alternating vegetable slices into the slits.
3. Spray chicken with Vegetable Cooking Spray and I Can’t Believe It’s Not Butter Spray. Season with salt, pepper and basil.
4. Add shredded fat free mozzarella on top of chicken and bake for 35-45 minutes.
5. This makes 4 servings at 1 SmartPoint on the Blue & Purple Plans and 3 SmartPoints on the Green Plan. Enjoy!

PRINTABLE

Pepperoni Pizza Pinwheels

1 Recipe for 2 Ingredient Dough

Additional Flour for Countertop (Sprinkling)

2 Cups of Kraft Fat Free Shredded Mozzarella Cheese

46 Slices of Turkey Pepperoni

Up to 1.5 Cups of 0 Point Pizza Sauce

1 Teaspoon each Dried Parsley + Garlic Powder

Vegetable Cooking Spray

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. After you made the 2 ingredient dough, roll it out onto a floured countertop into a rough rectangle. Then take a normal size parchment lined cookie sheet and use this as a template for your dough. Place your rectangle of dough onto cookie sheet and using your fingertips spread out the dough to fit the sheet. Try to keep it as even as possible. Remove dough along with the parchment paper and put it back on the countertop.
3. Top with mozzarella, pepperoni, sauce and spices.
4. Beginning with the long end of dough, tightly roll up the dough. Remove parchment paper.
5. Using a sharp knife, slice dough into pinwheels. Place pinwheels, cut side up onto another parchment lined cookie  sheet. Spray pinwheels with vegetable cooking spray and bake for about 20 minutes or until dough is golden and cheese is melted.
6. Cut into 10 slices. Each slice is 2 SmartPoints each on the Blue and Purple Plans and 3 SmartPoints each on the Green Plan. Enjoy!

PRINTABLE

Turkey Mushroom Tetrazzini

8 ounces of Angel Hair Pasta

Butter Flavored Cooking Spray

1 Tablespoon of Land O’ Lakes Whipped Butter

2 Teaspoons of Chicken Bouillon Granules

1 Pound of Mushrooms, Sliced

2 Tablespoons of All Purpose Flour

2 3/4 Cups of Reserved Pasta Water, Divided

1/2 Teaspoon of Salt

1/8 Teaspoon of Ground Nutmeg

Cup of Fat Free Half & Half

2 1/4 Cups of Kraft Fat Free Mozzarella Cheese

6 Cups of Cooked Cubed Turkey Breast (or Chicken Breast)

DIRECTIONS:

1. Preheat oven to 375 degrees. Cook pasta according to directions, reserving 2 1/2 cups of the pasta water.
2. Transfer pasta to a baking dish that has been sprayed with vegetable cooking spray.
3. Dissolve bouillon in 2.5 cups of reserved pasta water.
4. Spray a large skillet with cooking spray over medium high heat. Add in butter. When melted, saute mushrooms until tender. Add flour. Gradually add in 1/4 Cup of reserved pasta water and seasonings. Bring to boil, cook for 2 minutes or until thickened. Reduce heat to low, stir in half and half and 1/3 cup of mozzarella. Add turkey or chicken, until heated. Pour over pasta, toss to combine. Sprinkle with remaining cheese.
5. Bake covered with foil until bubbly – about 30 minutes.
6. This makes 6 servings at 6 SmartPoints on the Blue and Purple Plan and 7 SmartPoints on the Green Plan per serving. Enjoy!

PRINTABLE

Cheesy Spinach Stuffed Mushrooms

24 White Stuffing Mushrooms (Stems removed)

Butter Flavored Cooking Spray

1/2 Onion, Minced

3 Garlic Cloves, Minced

6 Ounces of Reduced Fat Cream Cheese

Salt/Pepper to Taste

Pinch of Ground Nutmeg and Cayenne Pepper

2 1/4 Cups of Kraft Fat Free Mozzarella Shredded Cheese

10 Ounce Package of Frozen Chopped Spinach, Thawed and Squeezed

Fresh Parsley, Optional

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lay mushroom caps out stem side down on a parchment lined baking sheet. Spray mushrooms with butter flavored cooking spray. Bake for about 10 minutes until mushrooms are soft and start to sweat.
3. In a skillet sprayed with cooking spray over medium high heat, add onion and cook for about 5 minutes. Add garlic and cook for 1 minute, stirring. Add cream cheese, spices and 1 cup of shredded mozzarella cheese. Stir in chopped spinach. Heat through and remove from heat.
4. Flip mushrooms over and stuff with spinach mixture. Top with remaining cheese and fresh parsley.
5. Bake until filling is golden and cheese is melted – about 15 minutes.
6. The filling was just enough for 24 mushrooms. This serves 8 people/3 Stuffed Mushrooms per person at 2 SP on the Blue, Green & Purple Plans.  Enjoy!

Some mushrooms were stuffed with tomatoes since my son hates spinach (of course).

PRINTABLE

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