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Did you see the post from this week featuring 50+ Weight Watchers Freestyle Mother’s Day Brunch Recipes? If not, you are going to want to see all the delicious recipes ranging from Weight Watchers Freestyle drinks to desserts. I’m sure you will find a few favorites to try. Below is the Weight Watchers Weekly Meal Plan – Week of 5/13/19. As usual, I keep my weekly menus at 23 Points or less. I do it this way so there is lots of wiggle room for you to maybe switch out a recipe and replace it with your own or give you room for points if you are eating out.
Also, if you are going to want to see the Weight Watchers Freestyle Copycat Starbucks Drinks post too. Why keep going through the Starbucks drive thru when you can make the same drinks at home for way less points – not to mention less money! And believe me when I tell you they are super delicious as well.
*This post contains affiliate links.
PIN FOR LATER ⇓
Weight Watchers Freestyle Weight Loss Meal Plan – Week of 5/13/19
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 2 Betty Crocker Fruit Rollups (5 Points)
Tuesday: Â Watermelon Granita (0 Points)
Wednesday:Â Weight Watchers Fudge Bar (4 Points)
Thursday:Â Â (2) Snack Pack Sugar Free Vanilla Puddings with 1 Tablespoon of Sprinkles (5 Points)
Friday: Cheesecake Fruit Salad (1 Point)
Saturday:Â Pure Protein Birthday Cake Bar* (5 Points)Â
Sunday: Â Chocolate Chip Surprise Brownies (3 Points)
Listed below will be my breakfasts, lunches, dinners and snacks for the Weight Watchers Freestyle Weekly Menu – Week of 5/13/19.
Weight Watchers Freestyle Weekly Menu and Healthy Recipes
Monday
Breakfast: 1 cup Multi Grain Cheerios w/Banana in 1 cup of Skim Milk (7 Points)
Snack:Â Premier Protein Vanilla Shake* (2 Points)
Lunch:  2 Cups of Chicken Avgolemono Soup (2 Points)
Snack:Â Â Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)
Dinner:Â Grilled Chicken Breast (0 Points), Cauliflower Caesar Salad (0 Points)
Snack: [Above]
Tuesday
Breakfast: Â Spinach & Portobello Mushroom Frittata (2 Points)
Snack: Premier Protein Vanilla Shake* (2 Points)
Lunch:Â Egg Salad mixed with Nonfat Plain Greek Yogurt, Peppers, Onions, Jalapenos and Celery on 2 slices of Butter Bread (Toasted) (3 Points), Veggie 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: Instant Pot Turkey Stroganoff (RECIPE BELOW) (2 Points) over Zucchini Sliced Lengthwise
Snack: [Above]
Wednesday
Breakfast: (2) Eggo Nutri-Grain Waffles with Sugar Free Syrup (5 Points)
Snack: Premier Protein Vanilla Shake* (2 Points)
Lunch:Â Chinese Egg Drop Soup (1 Point), Cape Cod Chopped Salad (4 Points)
Snack:Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)
Dinner: Al Dente Carba Nada Roasted Garlic Egg Fettucine* (3 Points) with Ground Turkey Breast Meatballs in Slow Cooker Italian Meat Gravy (0 Points)
Snack: [Above]
Thursday
Breakfast:Â Baked Custard with Cinnamon & Allspice (3 Points)
Snack:Â Â Â Premier Protein Vanilla Shake* (2 Points)
Lunch: Thai Coconut Soup (3 Points)
Snack:Â Â Â Sugar Free Chai Tea*Â made with 1 cup of Skim Milk (3 Points)Â Â
Dinner: Bacon Wrapped Shrimp Skewers (3 Points), Balsamic Roasted Green Beans (1 Point)
Snack: [Above]
Friday
Breakfast:Â Sausage Quiche Squares (1 Point), Fruit Salad (Fresh) (0 Points)
Snack:Â Premier Protein Vanilla Shake* (2 Points)
Lunch: Pumpkin Crab Bisque (RECIPE BELOW) (2 Points)
Snack:Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)Â Â Â Â Â Â Â
Dinner: Slow Cooker Sticky Mongolian Beef (9 Points), Cauliflower Rice (0 Points)
Snack: [Above]
Saturday
Breakfast:Â Pioneer Woman Breakfast Pizza (4 Points)
Snack:Â Â Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)Â
Lunch: Same as yesterday (2 Points), Turtilla Rollups Â
Snack: Premier Protein Vanilla Shake* (2 Points)
Dinner: [Dinner Out]
Snack: [Above]
Sunday
Breakfast: Honeydew Almond Smoothie (2 Points), 3 Soft Boiled Eggs (0 Points), 2 Slices of Butter Bread with I Can’t Believe It’s Not Butter Spray (3 Points)
Snack:Â Premier Protein Vanilla Shake* (2 Points)
Lunch:Â Watermelon Gazpacho (RECIPE BELOW) (0 Points)
Snack:Â Sugar Free Chai Tea* made with 1 cup of Skim Milk (3 Points)
Dinner: Honey Butter Chicken & Corn Packets (4 Points), Strawberry Fields Forever Salad (2 Points)
Snack: [Above]
I hope you enjoyed the Weight Watchers Freestyle Weekly 23 Point or under meal plan for the week of 5/13/19 and try the newest recipes!
*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.
Oregon Sugar Free Chai Tea
Premier Protein Vanilla Shakes
Pure Protein Birthday Cake Bar
Al Dente Carba Nada Roasted Garlic Egg Fettucine
Have you seen these Weight Watchers Freestyle Posts?
DO YOU LIKE TAILGATING OR DO YOU ENTERTAIN OFTEN? HERE ARE LOTS OF COMPLETELY O POINT RECIPES TO SERVE UP AND STAY ON TRACK.
WANT A BRAND NEW 7 DAY O POINT MENU COMPLETE WITH PRINTABLE 0 POINT FREESTYLE RECIPES? CLICK HERE.
ARE YOU A FAN OF RACHAEL RAY’S RECIPES? HERE IS WHAT A COMPLETE MENU LOOKS LIKE USING ALL HER RECIPES THAT HAVE BEEN REMADE TO FIT FREESTYLE. Â
Instant Pot Turkey Stroganoff
2 Pounds of Ground Turkey Breast
1 Teaspoon Each of Salt, Pepper, Garlic Powder, Dried Parsley
1 Tablespoon of Land O’Lakes Whipped Butter
Pound of White Mushrooms, Sliced
1 Large Onion, Chopped
3 Minced Garlic Cloves
1 Cup of Fat Free Beef Broth
1/3 Cup of White Flour
1 Cup of Fat Free Sour Cream
1/2 Cup of Plain Greek Nonfat Yogurt
Vegetable Cooking Spray
DIRECTIONS:
- Spray base of Instant Pot with vegetable cooking spray and select saute setting. Adjust heat to high. Add ground turkey breast and all the spices. Cook and stir while crumbling the meat for about 8-10 minutes (or until cooked thoroughly). Remove meat and drain if necessary. Set aside.
- Add in butter, mushrooms and onions. Saute until onions are tender and mushrooms are browned – about 8 minutes. Add in garlic and return meat to pressure cooker.
- Lock the lid and close the vent. Hit the manual setting and adjust pressure to high. Time for 5 minutes. When done, quick release the pressure.
- Select saute setting and adjust for normal heat. In a separate bowl, combine beef broth and flour. Pour over the meat and combine. Cook until thickened.Â
- In a separate bowl, stir the sour cream and yogurt together. Stir into meat mixture and cook until warmed through.
- This makes 6 servings at 2 Freestyle Points or 4 servings at 3 Freestyle Points. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Teaspoon Each of Salt, Pepper, Garlic Powder, Dried Parsley
- 1 Tablespoon of Land O'Lakes Whipped Butter
- Pound of White Mushrooms, Sliced
- 1 Large Onion, Chopped
- 3 Minced Garlic Cloves
- 1 Cup of Fat Free Beef Broth
- ⅓ Cup of White Flour
- 1 Cup of Fat Free Sour Cream
- ½ Cup of Plain Greek Nonfat Yogurt
- Vegetable Cooking Spray
- DIRECTIONS:Spray base of Instant Pot with vegetable cooking spray and select saute setting. Adjust heat to high. Add ground turkey breast and all the spices. Cook and stir while crumbling the meat for about 8-10 minutes (or until cooked thoroughly). Remove meat and drain if necessary. Set aside.
- Add in butter, mushrooms and onions. Saute until onions are tender and mushrooms are browned - about 8 minutes. Add in garlic and return meat to pressure cooker.
- Lock the lid and close the vent. Hit the manual setting and adjust pressure to high. Time for 5 minutes. When done, quick release the pressure.
- Select saute setting and adjust for normal heat. In a separate bowl, combine beef broth and flour. Pour over the meat and combine. Cook until thickened.
- In a separate bowl, stir the sour cream and yogurt together. Stir into meat mixture and cook until warmed through.
- This makes 6 servings at 2 Freestyle Points or 4 servings at 3 Freestyle Points. Enjoy!
Pumpkin Crab Bisque
Butter Flavored Vegetable Cooking Spray
1 Tablespoon of Land O’Lakes Whipped Butter
1 Medium Onion, Chopped Fine
3 Garlic Cloves, Minced
4 Cups of Canned Pumpkin (Not Pie Filling)
Teaspoon Each of Salt & Pepper
1/2 Teaspoon Each of Cayenne Pepper + Paprika
6 Cups of Fat Free Chicken Broth
2 Cups of Fat Free Half & Half
2 Cans of Canned Crabmeat, Drained
Croutons, Optional
DIRECTIONS:
- Spray a large saucepan with vegetable cooking spray and place over medium heat. Add in butter. When melted, saute onion and garlic for about 6 minutes.
- Stir in canned pumpkin, salt, pepper, cayenne pepper, paprika and broth. Bring to a boil. Reduce heat and simmer for about 10 minutes.
- Stir in fat free half and half until incorporated. Add in canned crabmeat. Heat on low for about 5 minutes until flavors blend well. You can use an immersion blender if you want to which will make the soup creamy and smooth. If using, sprinkle croutons on top at serving time.
- This makes about 8 servings. Each 1 -1/2 cup serving is 2 Freestyle Points. Enjoy! (Croutons not included in figuring the points value)Â
PRINTABLE
- Butter Flavored Vegetable Cooking Spray
- 1 Tablespoon of Land O'Lakes Whipped Butter
- 1 Medium Onion, Chopped Fine
- 3 Garlic Cloves, Minced
- 4 Cups of Canned Pumpkin (Not Pie Filling)
- Teaspoon Each of Salt & Pepper
- ½ Teaspoon Each of Cayenne Pepper + Paprika
- 6 Cups of Fat Free Chicken Broth
- 2 Cups of Fat Free Half & Half
- 2 Cans of Canned Crabmeat, Drained
- Croutons, Optional
- Spray a large saucepan with vegetable cooking spray and place over medium heat. Add in butter. When melted, saute onion and garlic for about 6 minutes.
- Stir in canned pumpkin, salt, pepper, cayenne pepper, paprika and broth. Bring to a boil. Reduce heat and simmer for about 10 minutes.
- Stir in fat free half and half until incorporated. Add in canned crabmeat. Heat on low for about 5 minutes until flavors blend well. You can use an immersion blender if you want to which will make the soup creamy and smooth. If using, sprinkle croutons on top at serving time.
- This makes about 8 servings. Each 1 -1/2 cup serving is 2 Freestyle Points. Enjoy! (Croutons not included in figuring the points value)
Watermelon Gazpacho
8 Cups of Seedless Ripe Watermelon, Cubed, Divided
4 Tablespoons of Lime Juice
1 Tablespoon of Grated Lime Peel
1 Teaspoon Each of Salt + Ground Ginger
2 Cups of Tomato, Chopped into bite size pieces
1.5 Cups of Cucumber, Seeded, Peeled & Chopped into bite size pieces
1 Cup Each Green & Yellow Bell Pepper, Chopped into bite size pieces
1/3 Cup of Minced Fresh Cilantro
Tablespoon of Finely Chopped Jalapeno, Seeded
DIRECTIONS:
- Puree 6 cups of watermelon in a blender. Keep remaining watermelon aside.
- In a large bowl, combine puree, lime juice, lime peel, ginger and salt. Stir in remaining ingredients. Chill at least 4 hours before serving.
- This makes 8 good sized servings at 0 Points per serving. Enjoy!
PRINTABLE
- 8 Cups of Seedless Ripe Watermelon, Cubed, Divided
- 4 Tablespoons of Lime Juice
- 1 Tablespoon of Grated Lime Peel
- 1 Teaspoon Each of Salt + Ground Ginger
- 2 Cups of Tomato, Chopped into bite size pieces
- 1.5 Cups of Cucumber, Seeded, Peeled & Chopped into bite size pieces
- 1 Cup Each Green & Yellow Bell Pepper, Chopped into bite size pieces
- ⅓ Cup of Minced Fresh Cilantro
- Tablespoon of Finely Chopped Jalapeno, Seeded
- Puree 6 cups of watermelon in a blender. Keep remaining watermelon aside.
- In a large bowl, combine puree, lime juice, lime peel, ginger and salt. Stir in remaining ingredients. Chill at least 4 hours until serving.
- This makes 8 good sized servings at 0 Points per serving. Enjoy!
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