Can you believe we are almost 10 weeks into the year and below is the menu for the first week of March. I hope you like this week’s menu because it has a recipe for fantastic chocolatey brownies. I got this recipe from a neighbor who works at a health food store in the area. Believe me when I tell you that you have to make this recipe. It has black beans as an ingredient which results in silky brownies and I promise you won’t taste the beans at all. Do yourself a favor and make them. Â
In addition to the brownie recipe, there are more new recipes to enjoy this week. All are low points too. You can find them below along with the Weight Watchers Freestyle Weekly Meal Plan for Weight Loss for the Week of 3/4/19.
PIN FOR LATER ⇓
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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:Â Â Pineapple Vanilla Bar (1/2 Bar) (3 Points)Â
Tuesday:Â Creamy Vanilla Cheesecake Fruit Salad (1 Point)
Wednesday: Â 2 Voortman Sugar Free Oatmeal Cookies (5 Points)
Thursday: Pineapple Vanilla Bar (1/2 Bar) (3 Points)Â
Friday:Â Â Â Chocolate Chip Surprise Brownies (3 Points) (RECIPE AT BOTTOM OF POST)
Saturday:Â Chocolate Chip Surprise Brownies (3 Points) (RECIPE AT BOTTOM OF POST)
Sunday:Â 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 3/4/19.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast:Â 1 cup of Cream of Wheat, 1/4 cup of Skim Milk with Banana (4 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Chicken and Green Bean Casserole (1 Point), 2 Clementines (0 Points)
Snack:   Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â 2 Ounces of Angel Hair Pasta (6 Points) with Slow Cooker Italian Meat Gravy (0 Points)
Snack: [Open]
Tuesday
Breakfast:Â 3 Scrambled Eggs with 2 slices of Borden Fat Free Cheese (1 Point)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Same as yesterday (1 Point), 1 Banana (0 Points)
Snack:  Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Â Slow Cooker Pork Loin with Root Vegetables (8 Points)
Snack: [Open]
Wednesday
Breakfast: Spinach and Portobello Frittata (2 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Fruit with Honey Vanilla Yogurt (1 Point), Peanut Butter (2 Tablespoons) with Sugar Free Raspberry Spread on Butter Bread (9 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Sunshine By the Sea Fish Steak (0 Points), Zucchini Bows and Radish Button Salad (2 Points) (RECIPE AT BOTTOM OF POST)
Snack:Â [Open]
Thursday
Breakfast: Freestylin’ Waffle Breakfast Sandwich (4 Points), Banana (0 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Freestylin’ Chicken Corn Chowder (2 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â
Dinner: Taco Filled Peppers (0 Points) with Creamy Broccoli Bacon Salad (3 Points)
Snack: [Open]
Friday
Breakfast: Â 1 Cup of Fat Free Cottage Cheese with Pineapples (3 Points)
Snack: 2 Hard Boiled Eggs (0 Points), Premier Protein Vanilla Shake (2 Points)
Lunch:Â Southwestern Bean and Tuna Salad (0 Points), Honeydew & Cantaloupe Chunks (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: [Dinner out]
Snack: [Open]
Saturday
Breakfast: 1 cup Corn Flakes w/Banana in 1 cup of Skim Milk (6 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â Southwestern Egg Rolls (3 Points), Freestylin’ Chicken Corn Chowder (2 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Creole Shrimp Medley (3 Points) (RECIPE AT BOTTOM OF POST)
Snack:Â [Open]
Sunday
Breakfast:Â Â Omelette in Mug (0 Points) Recipe Adjustment: I used Kraft Fat Free Shredded Cheese instead of regular cheddar and replaced the ham with 1 slice of Canadian Bacon)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Taco Salad in an Edible Bowl (4 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Quick Stir Fried Honeyed Chicken (2 Points) (RECIPE AT BOTTOM OF POST), Cauliflower Rice (0 Points)
Snack:Â [Open]
I hope you enjoy this week’s Weight Watchers Freestyle weight loss menu for the week of 3/4/19 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
SWERVE BROWN SUGAR SUBSTITUTE
SUGAR FREE CHAI TEA
PREMIER PROTEIN VANILLA SHAKE
NATURE’S HOLLOW SUGAR FREE HONEY SUBSTITUTE
 OLE EXTREME WELLNESS SPINACH TORTILLAS
TORTILLA PAN SET
BRAND NEW WEIGHT WATCHERS FREESTYLE RECIPES
Chocolate Chip Surprise Brownies
15 oz Can of Black Beans, Rinsed Well & Drained
1/2 Cup of Lily’s Dark Chocolate Chips
3 Tablespoons of Canola Oil
3 Eggs
2/3 Cup of Swerve Brown Sugar Substitute
1/2 Cup of Baker’s Cocoa
1 Teaspoon Pure Vanilla Extract
1/2 Teaspoon Each of Baking Powder + Salt
DIRECTIONS:
- Combine beans, 1/4 cup of Lily’s Chips and oil into a food processor and cover. Process until blended. Add in eggs and all remaining ingredients. Process again until smooth.
- Line a 8″ square pan with parchment paper and pour batter into pan. Spread evenly. Sprinkle with remaining 1/4 cup of Lily’s Chips.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on rack and cut into 9 bars.
- This makes 9 servings (1 bar) at 3 Freestyle Points. Enjoy!
PRINTABLE
- 15 oz Can of Black Beans, Rinsed Well & Drained
- ½ Cup of Lily's Dark Chocolate Chips
- 3 Tablespoons of Canola Oil
- 3 Eggs
- ⅔ Cup of Swerve Brown Sugar Substitute
- ½ Cup of Baker's Cocoa
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Each of Baking Powder + Salt
- Combine beans, ¼ cup of Lily's Chips and oil into a food processor and cover. Process until blended. Add in eggs and all remaining ingredients. Process again until smooth.
- Line a 8" square pan with parchment paper and pour batter into pan. Spread evenly. Sprinkle with remaining ¼ cup of Lily's Chips.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on rack and cut into 9 bars.
- This makes 9 servings (1 bar) at 3 Freestyle Points. Enjoy!
Zucchini Bows + Radish Buttons Salad
4 Medium Zucchini, Shaved
8 Radishes, Sliced Thin
1 Cup of Frozen Peas
2 Tablespoons of Extra Virgin Olive Oil
1 Garlic Clove, Minced
2 Tablespoons of Fresh Lemon Juice
Teaspoon of Grated Lemon Rind
1/2 Teaspoon Each of Kosher Salt and Fresh Ground Pepper
1½ Cups of Athenos Fat Free Feta Cheese
Fresh Basil, Optional
DIRECTIONS:
- Using a mandolin or wide vegetable peeler, shave zucchini into wide strips. Slice the radishes thin. Cook frozen peas in boiling water for about 5 minutes. Drain.
- Into a bowl combine zucchini, sliced radishes and peas.
- In a separate bowl combine all remaining ingredients except cheese. Using a whisk, combine all ingredients. Taste to see if you want to add additional lemon juice, lemon rind, salt or pepper.
- Pour over vegetables in the bowl and toss well. Refrigerate or serve immediately. Top with fat free Feta before serving.Add basil if using.
- This makes 4 servings at 2 SmartPoints on Freestyle. Enjoy!
PRINTABLE
- 4 Medium Zucchini, Shaved
- 8 Radishes, Sliced Thin
- 1 Cup of Frozen Peas
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 Garlic Clove, Minced
- 2 Tablespoons of Fresh Lemon Juice
- Teaspoon of Grated Lemon Rind
- ½ Teaspoon Each of Kosher Salt and Fresh Ground Pepper
- 1½ Cups of Athenos Fat Free Feta Cheese
- Fresh Basil, Optional
- Using a mandolin or wide vegetable peeler, shave zucchini into wide strips. Slice the radishes thin. Cook frozen peas in boiling water for about 5 minutes. Drain.
- Into a bowl combine zucchini, sliced radishes and peas.
- In a separate bowl combine all remaining ingredients except cheese. Using a whisk, combine all ingredients. Taste to see if you want to add additional lemon juice, lemon rind, salt or pepper.
- Pour over vegetables in the bowl and toss well. Refrigerate or serve immediately. Top with fat free Feta before serving. Add basil if using.
- This makes 4 servings at 2 SmartPoints on Freestyle. Enjoy!
Creole Shrimp Medley
2 Bags of Frozen Cauliflower Rice, Cooked
2 Teaspoons of Extra Virgin Olive OilÂ
Vegetable Cooking Spray
2 Each Red Pepper & Onions, Cubed
1 Celery Rib, Sliced
2 Tablespoons of All Purpose Flour
1/2 Teaspoon of Salt
Teaspoon each Dried Oregano + Pepper
14 Ounce Can Diced Tomatoes, UndrainedÂ
8 oz of Canned Tomato Sauce
2 Pounds of Uncooked Shrimp (Large)
4 Links of Turkey or Chicken Dinner Sausages, Cooked & Sliced (I used Aidell’s)
2 Cooked Chicken Breasts, Shredded
Fresh Snipped Parsley, Optional
DIRECTIONS:
- Cook cauiflower rice according to directions. Keep warm and set aside.
- Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add olive oil. Saute peppers, celery and onions for about 7 minutes or until tender.
- Stir in flour, salt, oregano and pepper and blend. Stir in tomatoes and tomato sauce. Bring to a boil and cook until slightly thickened. Reduce heat and cover. Simmer for about 6 minutes until flavors mix together.
- Add in cooked sausage and cooked shredded chicken breast. Heat for 3 minutes. Add in shrimp and cook, covered for about 5 minutes or until shrimp is pink. Sprinkle with fresh snipped parsley. Stir and serve with cauliflower rice.Â
- This makes 4 large servings at 3 Freestyle Points each. Enjoy!
PRINTABLE
- 2 Bags of Frozen Cauliflower Rice, Cooked
- 2 Teaspoons of Extra Virgin Olive OilÂ
- Vegetable Cooking Spray
- 2 Each Red Pepper & Onions, Cubed
- 1 Celery Rib, Sliced
- 2 Tablespoons of All Purpose Flour
- ½ Teaspoon of Salt
- Teaspoon each Dried Oregano + Pepper
- 14 Ounce Can Diced Tomatoes, UndrainedÂ
- 8 oz of Canned Tomato Sauce
- 2 Pounds of Uncooked Shrimp (Large)
- 4 Links of Turkey or Chicken Dinner Sausages, Cooked & Sliced (I used Aidell's)
- 2 Cooked Chicken Breasts, Shredded
- Fresh Snipped Parsley, Optional
- Cook cauiflower rice according to directions. Keep warm and set aside.
- Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add olive oil. Saute peppers, celery and onions for about 7 minutes or until tender.
- Stir in flour, salt, oregano and pepper and blend. Stir in tomatoes and tomato sauce. Bring to a boil and cook until slightly thickened. Reduce heat and cover. Simmer for about 6 minutes until flavors mix together.
- Add in cooked sausage and cooked shredded chicken breast. Heat for 3 minutes. Add in shrimp and cook, covered for about 5 minutes or until shrimp is pink. Sprinkle with fresh snipped parsley. Stir and serve with cauliflower rice.
- This makes 4 large servings at 3 Freestyle Points each. Enjoy!
Quick Stir Fried Honeyed Chicken
2 Pounds of Boneless Chicken Breasts, Cut into Chunks
2 Bell Peppers, Sliced and Cubed
1 Bag of Frozen Broccoli Florets, Defrosted
2 Garlic Cloves, Minced
Salt/Pepper to Taste
3 Tablespoons Each of Nature’s Hollow Sugar Free Honey Substitute + Soy Sauce
2 Teaspoons of Cornstarch
1 Tablespoon of Ice Cold Water
3 Teaspoons of Sesame Oil, Divided
Vegetable Cooking Spray
DIRECTIONS:
- Spray a large nonstick skillet with vegetable cooking spray and place over medium heat. When pan is hot, heat 2 teaspoons of sesame oil until hot and add chicken chunks and garlic cloves. After 2 minutes, add in honey substitute, soy sauce, salt and pepper. Cook for about 5 minutes or until chicken is no longer pink. Remove from the pan and set aside.
- Add remaining teaspoon of oil to pan and then add broccoli and peppers and saute until softened, about 7 minutes. Return chicken to the pan and reduce heat to medium low.Â
- In a separate bowl, mix cornstarch and water until blended smooth. Pour into saute pan and bring to a boil. Cook and stir until thickened, about 1 minute.
- This makes 4 servings at 2 Freestyle Points per serving. Serve over cauliflower or broccoli rice for no additional points. Enjoy!
PRINTABLE
- 2 Pounds of Boneless Chicken Breasts, Cut into Chunks
- 2 Bell Peppers, Sliced and Cubed
- 1 Bag of Frozen Broccoli Florets, Defrosted
- 2 Garlic Cloves, Minced
- Salt/Pepper to Taste
- 3 Tablespoons Each of Nature's Hollow Sugar Free Honey Substitute + Soy Sauce
- 2 Teaspoons of Cornstarch
- 1 Tablespoon of Ice Cold Water
- 3 Teaspoons of Sesame Oil, Divided
- Vegetable Cooking Spray
- Spray a large nonstick skillet with vegetable cooking spray and place over medium heat. When pan is hot, heat 2 teaspoons of sesame oil until hot and add chicken chunks and garlic cloves. After 2 minutes, add in honey substitute, soy sauce, salt and pepper. Cook for about 5 minutes or until chicken is no longer pink. Remove from the pan and set aside
- Add remaining teaspoon of oil to pan and then add broccoli and peppers and saute until softened, about 7 minutes. Return chicken to the pan and reduce heat to medium low.
- In a separate bowl, mix cornstarch and water until blended smooth. Pour into saute pan and bring to a boil. Cook and stir until thickened, about 1 minute.
- This makes 4 servings at 2 Freestyle Points per serving. Serve over cauliflower or broccoli rice for no additional points. Enjoy!
HERE ARE MORE WW POSTS YOU MAY ENJOYÂ
FULL DAY OF MAGNOLIA TABLE RECIPES REMADE FOR WW FREESTYLE. CLICK HERE.
WANT TO SEE THE RULES I BREAK CONSISTENTLY ON WEIGHT WATCHERS BUT STILL LOSE WEIGHT, CLICKÂ HERE.
WANT TO SEE WHAT I COOKED FOR A 4-COURSE DINNER ALL AT ZERO (0) POINTS? CLICKÂ HERE.
CLICKÂ HEREÂ FOR SOME SLOW COOKER CHICKEN RECIPES.
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