Did you see the Baked Custard with Cinnamon and Allspice from last week’s menu? It is so delicious and creamy and it tastes so indulgent. But, at just 3 points per generous serving, it will beome a favorite in your house. Actually I think I might make it for breakfast on Christmas morning.
Below you will find the Week 45 – Weight Watchers Freestyle Weekly Menu with more new recipes. I can’t believe we only have 6 menus to go before New Year’s will be here.
With New Year’s around the corner, we all know what happens in February – the Superbowl. Just because we are watching our weight and counting points, doesn’t mean we should sit on the sidelines when the Superbowl party foods are being served up. If you are hosting a Superbowl party this year, here are some Weight Watchers Freestyle appetizers remade from Pioneer Woman recipes.
EVENING SNACKS FOR WEEK 44 – 11/12/18
Listed below are the evening snacks I ate on Week 44. 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 Weight Watchers Giant Fudge Bar (4 Points)
Tuesday:Â Â Enlightened Brownies & Cookie Dough Ice Cream (1/2 cup) (4 Points)
Wednesday: Lance Crackers – Whole Grain Cheddar Cheese (6 Points)
Thursday:Â Â Â Nabisco 100 Calorie Lorna Doone Crisps (4 Points)
Friday:Â Weight Watchers Giant Fudge Bar (4 Points)
Saturday:Â Â Miniature Size Almond Joy (4 Points)
Sunday:Â Lance Crackers – Whole Grain Cheddar Cheese (6 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 45 of the Weight Watchers Freestyle Diet Plan.
Week 45 –Â Weight Watchers Low Point Freestyle Diet Plan
Monday
Breakfast:Â Â 2 “Fried” Eggs (0 Points), Light English Muffin (3 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch: McDonald’s Grilled Southwestern Chicken Salad (6 Points)
Snack:Â Strawberries with 1/2 Cup Fat Free Cottage Cheese (2 Points)
Dinner: Ground Turkey Breast in 1/4 Cup of Fat Free Turkey Gravy (0 Points), Grilled Asparagus sprayed with Butter Cooking Spray with Onion Powder, Minced Garlic and 2 Teaspoons of Reduced Fat Grated Parmesan Cheese (1 Point), 1 Cup of Egg Noodles with I Can’t Believe It’s Not Butter Spray (6 Points)
Snack: [Open]
Tuesday
Breakfast:Â 1 Cup of Banana Nut Cheerios with 1/2 Cup of Skim Milk (7 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Pimento Cheese with Crudites ( Points), Creamy Chicken Enchilada Soup (2 Points)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Cilantro Lime Cod in a Packet, (2 Points), Peas, Applesauce mixed with Cinnamon & Splenda (0 Points)
Snack: [Open]
Wednesday
Breakfast: 2 Cups of Cream of Wheat (7 Points), Cinnamon, Bananas
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch: Bodacious Black Bean & Corn Salad in Lime Dressing (0B, 7G, 0P), 1 Can of Solid White Tuna in Water (on top of salad) (0B, 2G, 0P), Fruit Salad (0 Points)
Snack: Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner: Chicken Parmesean Meatball Skillet (RECIPE FOLLOWS) (3 Points), Zucchini Noodles with Kraft Reduced Fat Parmesan Cheese (2 Teaspoons) (1 Point)
Snack:Â [Open]
Chicken Parmesan Meatball Skillet
1.5 Pounds of Ground Chicken Breast
Salt/Pepper to Taste
1 Small Onion, Minced
1 Egg Yolk
2 1/4 Teaspoons of Kraft Reduced Fat Grated Parmesan
Herbs/Spices of Your Choice
2 Cloves of Minced Garlic
1 Teaspoon of Dried Parsley
Pinch of Red Crushed Pepper Flakes
1 Can of Tomato Puree (28 oz)
1 1/2 Cups of Kraft Fat Free Shredded Mozzarella Cheese
Vegetable Cooking Spray
2 Teaspoons of Extra Virgin Olive Oil
2 Cloves of Minced Garlic (for pan)
DIRECTIONS:
- Combine first 6 ingredients in a large bowl. Mix and form into meatballs. (Doesn’t matter how big you make them since the first 6 ingredients is 0 Points).
- Spray an ovenproof skillet liberally with vegetable cooking spray and place over medium high heat. When pan is hot, add in olive oil. Add meatballs in and brown on each side (about 5 minutes). Transfer to a plate.
- Add in 2 cloves of minced garlic to the oven proof skillet and reduce heat to medium. After 1 minute, stir in tomato puree, parsley and crushed red pepper flakes. (Season tomato puree with your favorite seasonings. I even add in some granulated Splenda) Bring to a simmer and put meatballs back into the skillet.
- Top with fat free shredded mozzarella cheese and place in a 400 degree oven.
- Bake until cheese is melted and chicken is no longer pink – about 10 minutes.
- This serves 4 people at 3 Points per serving. Enjoy!
PRINTABLE
- 1.5 Pounds of Ground Chicken Breast
- Salt/Pepper to Taste
- 1 Small Onion, Minced
- 1 Egg Yolk
- 2¼ Teaspoons of Kraft Reduced Fat Grated Parmesan
- Herbs/Spices of Your Choice
- 2 Cloves of Minced Garlic
- 1 Teaspoon of Dried Parsley
- Pinch of Red Crushed Pepper Flakes
- 1 Can of Tomato Puree (28 oz)
- 1½ Cups of Kraft Fat Free Shredded Mozzarella Cheese
- Vegetable Cooking Spray
- 2 Teaspoons of Extra Virgin Olive Oil
- 2 Cloves of Minced Garlic (for pan)
- Combine first 6 ingredients in a large bowl. Mix and form into meatballs. (Doesn't matter how big you make them since the first 6 ingredients is 0 Points).
- Spray an ovenproof skillet liberally with vegetable cooking spray and place over medium high heat. When pan is hot, add in olive oil. Add meatballs in and brown on each side (about 5 minutes). Transfer to a plate.
- Add in 2 cloves of minced garlic to the oven proof skillet and reduce heat to medium. After 1 minute, stir in tomato puree, parsley and crushed red pepper flakes. (Season tomato puree with your favorite seasonings. I even add in some granulated Splenda) Bring to a simmer and put meatballs back into the skillet.
- Top with fat free shredded mozzarella cheese and place in a 400 degree oven.
- Bake until cheese is melted and chicken is no longer pink - about 10 minutes.
- This serves 4 people at 3 Points per serving. Enjoy!
Thursday
Breakfast:Â Fruit Salad (0 Points), 2 Hard Boiled Eggs (0 Points)
Snack:Â Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:  Green Salad (HUGE) with 3 Tablespoons of Olive Garden Light Dressing (2 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Â TURKEY DINNER (HAPPY THANKSGIVING!)
Snack: [Open]
Friday
Breakfast: Eggs in Purgatory (0 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Turkey Breast (0 Points) on 2 Slices of Butter Bread (3 Points), 1 Tablespoon of Hellmann’s Light Mayonnaise (1 Point), Lettuce/Tomato (0 Points, Vegetable Straws (4 Points)
Snack:Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner: Ham (6 Points), Roasted Brussel Sprouts with Grapes (RECIPE FOLLOWS) (1 Point)
Snack: [Open]
Roasted Brussels Sprouts with Grapes
2 Pounds of Brussels Sprouts, Trimmed and Halved
Vegetable Cooking Spray
1 Teaspoon Each of Salt/Pepper
2 Tablespoons of Whipped Butter (Land O’Lakes)
2 Cups of Red Seedless Grapes
1/2 Teaspoon of Dried Thyme
6 Green Onions, Cut into 1″ pieces
2 Tablespoons of Nature’s Hollow Sugar Free Honey Substitute
DIRECTIONS:
- Put Brussels Sprouts on baking sheet. Spray with vegetable oil cooking spray and add salt/pepper. Toss to combine. Place in a 450 degree preheated oven. Roast until tender and charred in spots – about 25 minutes. At the halfway point of the cooking time, toss sprouts.
- In a large skillet, melt whipped butter. Add in grapes and thyme. Toss to combine and cook until the grapes burst – about 3-5 minutes. Add in the green onions and honey substitute. Increase the heat and bring to a boil. Reduce heat to medium low and simmer until juices get thicker and the grapes are glazed – about 2 minutes. Season again with salt/pepper to taste.
- Put Brussels sprouts in a serving dish and spoon the grapes and “juices” over the top and serve.
- This makes 6 good sized servings at 1 Point per serving. Enjoy!
PRINTABLE
- 2 Pounds of Brussels Sprouts, Trimmed and Halved
- Vegetable Cooking Spray
- 1 Teaspoon Each of Salt/Pepper
- 2 Tablespoons of Whipped Butter (Land O'Lakes)
- 2 Cups of Red Seedless Grapes
- ½ Teaspoon of Dried Thyme
- 6 Green Onions, Cut into 1" pieces
- 2 Tablespoons of Nature's Hollow Sugar Free Honey Substitute
- Put Brussels Sprouts on baking sheet. Spray with vegetable oil cooking spray and add salt/pepper. Toss to combine. Place in a 450 degree preheated oven. Roast until tender and charred in spots - about 25 minutes. At the halfway point of the cooking time, toss sprouts.
- In a large skillet, melt whipped butter. Add in grapes and thyme. Toss to combine and cook until the grapes burst - about 3-5 minutes. Add in the green onions and honey substitute. Increase the heat and bring to a boil. Reduce heat to medium low and simmer until juices get thicker and the grapes are glazed - about 2 minutes. Season again with salt/pepper to taste.
- Put Brussels sprouts in a serving dish and spoon the grapes and "juices" over the top and serve.
- This makes 6 good sized servings at 1 Point per serving. Enjoy!
Saturday
Breakfast: 3 Egg Omelet (0 Points) with Onion, Peppers and Mushrooms (0 Points), 1/2 Cup of Canned Fruit Cocktail in Water (0 Points)
Snack:Â Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)Â
Lunch: Cucumber Egg Salad (1 Point), 2 Slices of Butter Bread (3 Points), Vegetable Straws (4 Points)
Snack:Â Premier Protein Vanilla Shake (2 Points)
Dinner:Â Dinner out
Snack: [Open]
Sunday
Breakfast:Â Â 2 Eggo Nutri-Grain Waffles with 1/4 Cup of Sugar Free Syrup (6 Points)
Snack:Â Â Premier Protein Vanilla Shake (2 Points)
Lunch:Â Â Roasted Cauliflower Bisque (RECIPE FOLLOWS) (5 POINTS)
Snack:Â Â Sugar Free Chai Tea made with 1 cup of Skim Milk (3 Points)
Dinner:Saucy Oriental Meatballs (1 Point), 1/2 Cup Orzo (3 Points), Leftover Brussels Sprouts (1 Point)
Snack: [Open]
Roasted Cauliflower Bisque
6 Cups of Cauliflower Florets
Vegetable Cooking Spray
2 Teaspoons of Garlic Powder
1/2 Teaspoon Each of Salt & Pepper
1/4 Teaspoon of Ground Nutmeg
2 Tablespoons of Whipped Butter (Land O’Lakes)
1 Onion, Chopped (Medium)
Garlic Cloves (2), Minced
2 Tablespoons of All Purpose Flour
2 Cups Each of Fat Free Chicken Broth +Â Fat Free Half & Half
6 Green Onions, Sliced
Cayenne Pepper, Optional (Sprinkling on top of soup)
DIRECTIONS:
- Preheat oven to 450 degrees. Put cauliflower florets on a baking sheet. Spray with vegetable cooking spray and season with garlic powder, salt, pepper and nutmeg. Toss well to coat all the florets. Roast for 35 minutes until florets are golden brown and tender. Stir 2x during roasting time.
- Melt butter in a large saucepan over medium heat. Add in onion and garlic. Keep stirring and cook for about 7 minutes until onion is translucent. Sprinkle in flour and stir to coat. Gradually add broth and fat free half & half and whisk until flour is well dissolved. Bring to a boil, stirring constantly, until mixture thickens, about 3 minutes. Reduce heat to low and stir in the cauiflower. Stir to combine.
- Using a blender, puree the cauiflower mixture in small batches until smooth. Return to pot and rewarm. Just before serving, add green onions on top of soup.
- This makes 4 generous servings at 5 SmartPoints per serving on the Blue, Green & Purple Plans. Enjoy.
PRINTABLE
- 6 Cups of Cauliflower Florets
- Vegetable Cooking Spray
- 2 Teaspoons of Garlic Powder
- ½ Teaspoon Each of Salt & Pepper
- ¼ Teaspoon of Ground Nutmeg
- 2 Tablespoons of Whipped Butter (Land O'Lakes)
- 1 Onion, Chopped (Medium)
- Garlic Cloves (2), Minced
- 2 Tablespoons of All Purpose Flour
- 2 Cups Each of Fat Free Chicken Broth + Fat Free Half & Half
- 6 Green Onions, Sliced
- Cayenne Pepper, Optional (Sprinkling on top of soup)
- Preheat oven to 450 degrees. Put cauliflower florets on a baking sheet. Spray with vegetable cooking spray and season with garlic powder, salt, pepper and nutmeg. Toss well to coat all the florets. Roast for 35 minutes until florets are golden brown and tender. Stir 2x during roasting time.
- Melt butter in a large saucepan over medium heat. Add in onion and garlic. Keep stirring and cook for about 7 minutes until onion is translucent. Sprinkle in flour and stir to coat. Gradually add broth and fat free half & half and whisk until flour is well dissolved. Bring to a boil, stirring constantly, until mixture thickens, about 3 minutes. Reduce heat to low and stir in the cauliflower. Stir to combine.
- Using a blender, puree the cauliflower mixture in small batches until smooth. Return to pot and rewarm. Just before serving, add green onions on top of soup.
- This makes 4 generous servings at 5 SmartPoints per serving on the Blue, Green & Purple Plans. Enjoy.
I hope you enjoyed Week 45 – Weight Watchers Low Point Freestyle Weekly Menu – Week 11/19/18 and try the newest recipes!
HERE ARE MORE WEIGHT WATCHERS POST YOU MAY ENJOY:
A-MAIZE-INGLY Delicious Corn Recipes on Freestyle
15 Low Points Soups, Chilies, Bisques & Chowders on Weight Watchers Freestyle
Best Recipes Ever Using 0 Point Greek Yogurt on Weight Watchers Freestyle
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