Well it’s been a bit crisp here in Florida this past week and all I can think of is soup! I never thought I’d say that since moving to Florida. I plan on making it for the freezer this weekend. What are your favorite soups? These are my favorites, but I’m always on the lookout for more.
Did you try any of the new recipes from last week’s menu? If you missed them, they were:
Chicken & Green Bean Casserole
Spinach and Portobello Mushroom Frittata
Balsamic Roasted Carrots
Below is Week 49’s Weight Watchers Freestyle weekly menu and healthy recipes. Only a couple weeks left for this year and we start again on next year’s menus.
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 48 – 12/10/18
Listed below are the evening snacks I ate on Week 48. 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:Â Roasted Almonds (1/4 cup) (6 Points)
Tuesday: Nabisco 100 Calorie Pack of Lorna Doone Cookies  (4 Points)
Wednesday: Light & Fit Toasted Coconut Yogurt (2 Points)
Thursday:Â Â 1 Cup of Fiddle Faddle (9 Points)
Friday:Â Â Light and Fit Banana Cream Yogurt (2 Points)
Saturday:Â Â Â Roasted Almonds (1/4 cup) (6 Points)
Sunday:Â Halo Top Candy Bar Ice Cream (1 Cup) (7 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:  Atkins Cinnamon Bun Bar (6 Points)
Snack:Â 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: 3 Hard Boiled Eggs (0 Points), Watermelon (0 Points)Â
Dinner:Â Slow Cooker Balsamic Chicken (0 Points), 1 cup of Orzo (5 Points),
Snack: [Open]
Tuesday
Breakfast:Â 1 cup Cream of Wheat made with 1/4 cup Skim Milk (4 Points), (2) Bananas (0 Points)
Snack:Â Â 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:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Â 8 ounces of Pork Tenderloin (5 Points), Cauliflower & Broccoli Au Gratin (3 Points)
Snack: [Open]
Wednesday
Breakfast:   Eggs in Purgatory (0 Points) RECIPE ADJUSTMENT: I will omit the bacon and cheese and use dry parsley.
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Leftover Soup from Monday (0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:   Sweet & Sour Baked Chicken Cutlets (3 Points) (RECIPE FOLLOWS) Sweet Pineapple Cauliflower Rice (0 Points)
Snack:Â [Open]
Sweet & Sour Baked Chicken
4-6 Boneless Skinless Chicken Breast Cutlets
3 Minced Garlic Cloves
1/2 Cup of Cornstarch
3 Large Eggs, Beaten
Salt/Pepper to Taste
2 Tablespoons of Extra Virgin Olive Oil
1 Cup of Granulated Splenda
4 Tablespoons of Heinz No Sugar Added Ketchup
1/4 Cup Each Apple Cider Vinegar + White Vinegar
1 Tablespoon of Soy Sauce
Vegetable Cooking Spray
DIRECTIONS:
- Cut chicken breast cutlets into small bite sized pieces. Season with salt/pepper to taste.
- In a Ziploc bag, add cornstarch and additional pepper, if desired.
- In a bowl, add beaten eggs.
- Spray a large skillet with vegetable cooking spray over medium high heat. Add in 2 tablespoons of olive oil.
- Add in minced garlic and saute for about 2 minutes.
- Dredge the chicken in eggs and put in cornstarch bag and shake until chicken is coated.
- Add chicken to the saute pan and cook until just browned, about 5 minutes.
- In a 13×9 baking dish that has been sprayed with vegetable cooking spray, add in browned chicken.
- Whisk together the Splenda, ketchup, vinegars and soy until blended. Pour over chicken. Bake for 45-60 minutes. Turn the chicken once during cooking.
- This serves 6 people at 3 Freestyle Points per serving. Enjoy!
PRINTABLE
- 4-6 Boneless Skinless Chicken Breast Cutlets
- 3 Minced Garlic Cloves
- ½ Cup of Cornstarch
- 3 Large Eggs, Beaten
- Salt/Pepper to Taste
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 Cup of Granulated Splenda
- 4 Tablespoons of Heinz No Sugar Added Ketchup
- ¼ Cup Each Apple Cider Vinegar + White Vinegar
- 1 Tablespoon of Soy Sauce
- Vegetable Cooking Spray
- Cut chicken breast cutlets into small bite sized pieces. Season with salt/pepper to taste.
- In a Ziploc bag, add cornstarch and additional pepper, if desired.
- In a bowl, add beaten eggs.
- Spray a large skillet with vegetable cooking spray over medium high heat. Add in 2 tablespoons of olive oil.
- Add in minced garlic and saute for about 2 minutes.
- Dredge the chicken in eggs and put in cornstarch bag and shake until chicken is coated.
- Add chicken into the saute pan and cook until just browned, about 5 minutes.
- In a 13x9 baking dish that has been sprayed with vegetable cooking spray, add in browned chicken.
- Whisk together the Splenda, ketchup, vinegars and soy until blended. Pour over chicken. Bake for 45-60 minutes. Turn the chicken once during cooking.
- This serves 6 people at 3 Freestyle 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:   (2) Hebrew National 97% Fat Free Hot Dogs (1 Point), (2) Nature’s Own 100% Whole Wheat Hot Dog Buns (6 Points), Bodacious Black Bean Corn Salad (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:  Slow Cooker Orange is the New Black Chili (o Points), Corn on Cob (0 Points), Reduced Fat Tortilla Chips (4 Points)
Snack: [Open]
Friday
Breakfast:Â Â 2 Hardboiled Eggs (0 Points), Pineapple Chunks Drenched in Vanilla Custard Sauce (RECIPE FOLLOWS) (Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch: Leftover Chili from Thursday Night (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: Grilled Chicken Cutlets (0 Points) with Melon Salsa (0 Points), Baked Potato with Fat Free Greek Yogurt (5 Points), Green Beans in Red Pepper Sauce (0 Points)
Snack: [Open]
Pineapple Chunks Drenched in Vanilla Custard Sauce
3-20 Ounce Cans of Pineapple Chunks (Canned in Water or Juice)
2 Tablespoons Each of Lime Juice + Granulated Splenda
1 Cup of Fat Free Half & Half
1 Teaspoon of Vanilla Extract
2 Large Egg Yolks (Beaten)
2 Tablespoons of Splenda
DIRECTIONS:
- In a large bowl toss together the pineapple, lime juice and Splenda. Refrigerated until ready to serve in a covered container.
- In a large metal bowl, add the fat free half and half and vanilla and whisk together.
- Add about 1″ of water to a large saucepan and place over medium heat. Set the metal bowl on top (you are making a double boiler).
- Heat until milk starts to steam (do not let it boil). Turn off heat. Scoop out 1/4 cup of the half and half and put into a separate bowl and add egg yolks. Stir until well blended. Scoop out another 1/4 cup of half and half and add to egg yolks. Mix well.
- Pour egg/half and half mixture back into the remaining half and half on the stove.
- Stir in Splenda. Turn heat back on and cook until mixture thickens, about 10 minutes. Keep stirring too.
- Prepare a large bowl filled with ice.
- Remove metal bowl from stove and set the bowl into the ice bath. Keep stirring the custard until it starts to chill. Drizzle custard over 6 bowls of pineapple chunks.
- This makes 6 servings at 1 Freestyle Point each. Enjoy!
PRINTABLE
- 3-20 Ounce Cans of Pineapple Chunks (Canned in Water or Juice)
- 2 Tablespoons Each of Lime Juice + Granulated Splenda
- 1 Cup of Fat Free Half & Half
- 1 Teaspoon of Vanilla Extract
- 2 Large Egg Yolks (Beaten)
- 2 Tablespoons of Splenda
- In a large bowl toss together the pineapple, lime juice and Splenda. Refrigerated until ready to serve in a covered container.
- In a large metal bowl, add the fat free half and half and vanilla and whisk together.
- Add about 1" of water to a large saucepan and place over medium heat. Set the metal bowl on top (you are making a double boiler).
- Heat until milk starts to steam (do not let it boil). Turn off heat. Scoop out ¼ cup of the half and half and put into a separate bowl and add egg yolks. Stir until well blended. Scoop out another ¼ cup of half and half and add to egg yolks. Mix well.
- Pour egg/half and half mixture back into the remaining half and half on the stove.
- Stir in Splenda. Turn heat back on and cook until mixture thickens, about 10 minutes. Keep stirring too.
- Prepare a large bowl filled with ice.
- Remove metal bowl from stove and set the bowl into the ice bath. Keep stirring the custard until it starts to chill. Drizzle custard over 6 bowls of pineapple chunks.
- This makes 6 servings at 1 Freestyle Point each. Enjoy!
Saturday
Breakfast:Â Â 3 Soft Boiled Eggs (0 Points), Breakfast Turkey Sausage (0 Points), Leftover Pineapples in Custard Sauce (1 Point)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch:Â 1 1/2 Cups of Campbell’s Burgundy Beef Stew (7 Points), 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheee (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â [DINNER OUT]
Sunday
Breakfast:Â Â Cheesy Canadian Baked Eggs (0 Points)Â Leftover Turkey Breakfast Sausage (0 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Â Hillshire Farms Slow Roasted Turkey Breast (6 slices-0 Points) on Butter Bread (3 Points) Lettuce, Tomato, Mustard (0 Points), Cucumber Slaw (0 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Â Sweet Potato & Black Bean Tortillas (RECIPE FOLLOWS) (7 Points)
Snack: [Open]
Sweet Potato & Black Bean Tortillas
2 Pounds of Cubed & Peeled Sweet Potatoes
1 Each Large Green Pepper, Red Pepper, Yellow Pepper & Red Onion, Sliced
1 lb of White Mushrooms, Sliced
2 Tablespoons of Ortega Taco Seasoning Mix
Salt/Pepper to Taste
1 Can of Black Beans, Drained & Rinsed
Ole Extreme Wellness High Fiber Low Carb Tortillas
Kraft Fat Free Cheddar Cheese (Shredded), Optional
Jalapeno Peppers, Salsa, Fat Free Greek Plain Yogurt, or other 0 Point Toppings, Optional
Vegetable Cooking Spray
DIRECTIONS:
- Spray a large baking pan with vegetable cooking spray and add sweet potatoes, pepper strips, onion and mushrooms. Sprinkle salt pepper and taco seasoning on top and stir to combine.
- Spray vegetables on top with vegetable cooking spray and place in a 425 degree preheated oven for about 30 minutes. Stir a few times during baking.
- When potatoes are soft enough, remove from oven and put all the vegetables in a bowl. Add in drained beans and stir to combine. Reseason with salt/pepper if you want.
- Each tortilla is 1 Freestyle Point. The vegetable mixture makes 4 servings at 7 Freestyle Points each. You can add up to 1/4 cup of Kraft Fat Free Shredded Cheese for 0 Points as well as 0 Point Toppings. Enjoy!
PRINTABLE
- 2 Pounds of Cubed & Peeled Sweet Potatoes
- 1 Each Large Green Pepper, Red Pepper, Yellow Pepper & Red Onion, Sliced
- 1 lb of White Mushrooms, Sliced
- 2 Tablespoons of Ortega Taco Seasoning Mix
- Salt/Pepper to Taste
- 1 Can of Black Beans, Drained & Rinsed
- Ole Extreme Wellness High Fiber Low Carb Tortillas
- Kraft Fat Free Cheddar Cheese (Shredded), Optional
- Jalapeno Peppers, Salsa, Fat Free Greek Plain Yogurt, or other 0 Point Toppings, Optional
- Vegetable Cooking Spray
- Spray a large baking pan with vegetable cooking spray and add sweet potatoes, pepper strips, onion and mushrooms. Sprinkle salt pepper and taco seasoning on top and stir to combine.
- Spray vegetables on top with vegetable cooking spray and place in a 425 degree preheated oven for about 30 minutes. Stir a few times during baking.
- When potatoes are soft enough, remove from oven and put all the vegetables in a bowl. Add in drained beans and stir to combine. Reseason with salt/pepper if you want.
- Each tortilla is 1 Freestyle Point. The vegetable mixture makes 4 servings at 7 Freestyle Points each. You can add up to ¼ cup of Kraft Fat Free Shredded Cheese for 0 Points as well as 0 Point Toppings. Enjoy!
Have you seen these posts?
DO YOU LIKE HUMMUS WANT A O POINT RECIPE FOR CREAMY DREAMY HUMMUS? CLICKÂ HEREÂ AND GET SNACKING.
HAVE DINNER READY EVERY NIGHT BY USING YOUR SLOW COOKER. HERE ARE SOME CHICKEN RECIPES FOR THE SLOW COOKER AT VERY LOW POINTS.
HEREÂ IS A 7 DAY WEIGHT WATCHERS FREESTYLE MENU WHERE EVERYDAY IS O POINTS!
DO YOU SHOP AT THE DOLLAR TREE? HERE IS A LIST FEATURING ALL THE WEIGHT WATCHER FRIENDLY FOODS AVAILABLE THERE.
*This post contains affiliate links. If you happen to purchase something from Amazon, I will receive a small percentage of the item purchased at no cost to you. Thank you!
WEIGHT WATCHERS FOODS FROM AMAZON:
Oregon Sugar Free Chai Tea
Premier Protein Vanilla Shakes
Atkins Cinnamon Bun Bars
Olive Garden Light Italian Dressing
Heinz No Sugar Added Ketchup
Ole Extreme Wellness High Fiber Low Carb Tortillas
PIN FOR LATER ⇓
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