Weight Watchers 50th Anniversary Cookbook: 280 Delicious Recipes for Every Meal
352
Weight Watchers 50th Anniversary Cookbook: 280 Delicious Recipes for Every Meal
352eBook
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Overview
We're having a celebration of food for cooks who love to eat well—and eat smart! Weight Watchers 50th Anniversary Cookbook contains hundreds of their most popular and best-loved recipes
Weight Watchers cookbooks are trusted by anyone who is excited about cooking delicious, healthy food. And with the more than 280 recipes in Weight Watchers 50th Anniversary Cookbook, healthy cooks (and anyone who aspires to be one!) everywhere now have the opportunity to sample a collection of many treasured favorites. These delicious dishes have been updated, featuring fresh ingredients, how-to tips, Weight Watchers lore, and nutritional info and PointsPlus® values for the newest program, Weight Watchers 360°.
Inside you'll find…
• Classics like Easy Homemade Macaroni and Cheese and Garden Vegetable Soup
• Savory Italian fare such as Sausage Focaccia and Pizza Margherita
• Healthy takes on hearty dishes such as Buffalo Chicken Wings and Biscuit-Topped Chicken Pot Pie
• Bold-flavor favorites such as Asian Noodle Soup with Tofu and Shrimp; and Ham, Pepper and Onion Calzones
• Hearty salads that make a meal, like Caesar, Chef, and Cobb
• Retro faves such as Deviled Eggs and Fudgy Brownie Pudding Cake
Weight Watchers 50th Anniversary Cookbook is a great resource, whether you're in search of a quick-fix dinner for tonight or planning a week's worth of menus. Every single recipe works like a charm and tastes great!
Product Details
| ISBN-13: | 9781250036414 |
|---|---|
| Publisher: | St. Martin's Publishing Group |
| Publication date: | 04/30/2013 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 352 |
| Sales rank: | 1,022,168 |
| File size: | 16 MB |
| Note: | This product may take a few minutes to download. |
About the Author
WEIGHT WATCHERS INTERNATIONAL, INC. is the world's leading provider of weight management services. Weight Watchers holds almost 45,000 meetings weekly where members receive group support and learn about healthy eating patterns, behavior modification and physical activity. The leading Internet-based weight management provider in the world, the company also offers a range of products and publications for those interested in managing their weight.
Read an Excerpt
Weight Watchers 50th Anniversary Cookbook
280 Delicious Recipes for Every Meal
By St. Martin's Press
St. Martin's Press
Copyright © 2013 Weight Watchers International, Inc.All rights reserved.
ISBN: 978-1-250-03641-4
CHAPTER 1
breakfast all day
omelettes, frittatas, smoothies, and more
omelettes for two
Fat-free omelettes were a staple in the old days of Weight Watchers. The one caveat was that eggs could only be eaten at breakfast or lunch. Break those long-gone rules deliciously with these foolproof omelettes; they make a great impromptu supper.
SERVES 2
20 Min or Less
Vegetarian
2 large eggs
3 egg whites
1 tablespoon water
¼ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon olive oil
1 Beat together the eggs, egg whites, water, salt, and pepper in medium bowl until slightly frothy.
2 Heat ¼ teaspoon of the oil in a large nonstick skillet over medium heat. Add half of the egg mixture and cook, occasionally lifting the edges of the egg and tilting the pan to allow the uncooked mixture to flow underneath, 2 minutes. When almost set, loosen edges of the omelette with a spatula and fold into a half-moon shape. Reduce heat to low and cook 1 minute more, or until set. Repeat with the remaining egg mixture.
PER SERVING (1 omelette): 110 Cal, 6 g Total Fat, 2 g Sat Fat, 213 mg Chol, 436 mg Sod, 1 g Carb, 0 g Fib, 12 g Prot, 29 mg Calc.PointsPlus value: 3.
mushroom-swiss omelettes
Instead of mushrooms and cheese, you can fill the omelettes with any variety of cooked meats, vegetables, or poultry. If cholesterol is a concern, substitute 1 cup of fat-free egg substitute for the eggs and egg whites.
SERVES 2
20 Min or Less
Vegetarian
1½ cups sliced mushrooms
2 large eggs
3 egg whites
1 tablespoon water
¼ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon olive oil
4 tablespoons shredded reduced-fat Swiss cheese
1 Spray a large nonstick skillet with nonstick spray and place over medium heat. Add the mushrooms, spreading them in a single layer. Cover and cook until golden, 3 minutes, stirring halfway through cooking. Set aside the mushrooms and wipe out the skillet with paper towels.
2 Prepare the omelette as directed in Omelettes for Two, up to Step 2. Before folding the omelette, sprinkle on 2 tablespoons of the cheese and half of the mushrooms. Continue with Step 2 as directed, adding the remaining cheese and mushrooms.
PER SERVING (1 omelette): 157 Cal, 8 g Total Fat, 3 g Sat Fat, 217 mg Chol, 455 mg Sod, 4 g Carb, 1 g Fib, 17 g Prot, 198 mg Calc. PointsPlus value: 4.
good idea
For a hearty brunch, serve the omelettes with a fresh fruit salad made with cubed cantaloupe and honeydew tossed with fresh sliced mint.
red potato and fontina frittata
A frittata is a delicious cross between an omelette and a quiche with some unique advantages over both. Although you can cut a single frittata into wedges to feed a family, it cooks much more quickly than a quiche, and doesn't require a fat-laden crust. And unlike an omelette, it requires no turning or folding — just a stress-free trip under the broiler to firm and brown its top.
SERVES 4
Vegetarian
4 large eggs
4 large egg whites
½ cup low-fat (1%) milk
¼ cup shredded fontina cheese
2 teaspoons minced fresh thyme, or ½ teaspoon dried
3 small red potatoes, thinly sliced
½ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon unsalted butter
4 scallions, thinly sliced
1 Preheat the broiler.
2 Whisk the eggs, egg whites, and milk together in a large bowl until blended. Stir in the cheese and thyme. Set aside.
3 Spray a 10-inch ovenproof nonstick skillet with nonstick spray and set over medium heat. Add the potatoes, salt, and pepper and cook, stirring occasionally, until the potatoes begin to soften and brown, 6–8 minutes. Transfer to a plate.
4 Return the skillet to the heat. Melt the butter in the same skillet. Add the scallions and cook, stirring frequently, until softened, 3 minutes. Return the potatoes to the skillet. Add the egg mixture; reduce the heat to medium-low and cook, undisturbed, until the bottom of the frittata is firm, 8–10 minutes.
5 Place the skillet under the broiler and broil 5 inches from the heat until the frittata is set in the center, 5 minutes. Cut into 4 wedges and serve at once.
PER SERVING (¼ of frittata): 273 Cal, 11 g Total Fat, 5 g Sat Fat, 203 mg Chol, 491 mg Sod, 30 g Carb, 5 g Fib, 16 g Prot, 172 mg Calc. PointsPlus value: 7.
hash browns, egg, and cheese casserole
This homey, hearty casserole is a great addition to a brunch buffet. The turkey bacon gives it a rich, smoky flavor without adding a lot of fat. If you find yourself with any leftovers, you can refrigerate them for up to two days and reheat individual portions in the microwave.
SERVES 6
6 strips turkey bacon, sliced crosswise into ¼-inch strips
3 cups (12 ounces) frozen hash brown potatoes
4 scallions, sliced
3 large eggs
3 egg whites
¾ cup low-fat (1%) small-curd cottage cheese
2/3 cup shredded reduced-fat cheddar cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons all-purpose flour
¾ teaspoon poultry seasoning or ground sage
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground pepper
1 Place the oven rack in the center of the oven; preheat oven to 375°F. Spray a 1½-quart shallow baking dish with nonstick spray.
2 Spray a nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the potatoes and scallions; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly.
3 Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, ? cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining ? cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm.
PER SERVING (1/6 of casserole): 235 Cal, 8 g Total Fat, 4 g Sat Fat, 129 mg Chol, 665 mg Sod, 22 g Carb, 2 g Fib, 18 g Prot, 205 mg Calc. PointsPlus value: 6.
canadian bacon-cheddar frittata
This hearty frittata is a natural for breakfast or brunch, but it also makes a wonderful family dinner. Try dressing it up with fresh herbs (chopped chives or fresh oregano would be particularly good) and serving it with a salad of baby lettuces and halved grape tomatoes tossed with an oil and vinegar mix.
SERVES 4
1 medium onion, chopped
1 small red bell pepper, thinly sliced
3 large eggs
3 large egg whites
1 cup fat-free milk
1/8 teaspoon ground pepper
4 slices Canadian bacon, chopped
1 large tomato, chopped
1 cup shredded reduced-fat sharp cheddar cheese
1 Spray a 10-inch ovenproof nonstick skillet with nonstick spray and set over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, 5 minutes. Transfer to a small bowl.
2 Preheat the broiler.
3 Whisk the eggs, egg whites, milk, and pepper in a large bowl until blended. Stir in the onion mixture, bacon, tomato, and cheese.
4 Wipe out the skillet; spray with nonstick spray and set over medium heat. Add the egg mixture. Reduce the heat to medium-low and cook, undisturbed, until the bottom of the frittata is firm, 8–10 minutes.
5 Place the skillet under the broiler and broil 5 inches from the heat until the frittata is set in the center, 5 minutes. Cut into 4 wedges and serve at once.
PER SERVING (¼ of frittata): 233 Cal, 11 g Total Fat, 4 g Sat Fat, 165 mg Chol, 612 mg Sod, 10 g Carb, 1 g Fib, 23 g Prot, 308 mg Calc. PointsPlus value: 6.
good idea
Instead of the red bell pepper, you can use another vegetable that you might have on hand. Try chopped zucchini, broccoli florets, or fresh fennel.
swiss cheese strata
Stratas — a layered casserole of bread, flavorings, and egg custard — are a great way to use slightly stale bread. Another delicious way to use bread past its prime is our Tuscan Panzanella, an easy bread salad. Try serving this strata for a Sunday buffet or an easy weekend breakfast.
SERVES 6
Vegetarian
5 slices whole-wheat bread, quartered
¾ cup diced bottled roasted red peppers
½ cup shredded reduced-fat Swiss cheese
3 scallions, thinly sliced
2 cups low-fat (1%) milk
2 large eggs
3 egg whites
2 tablespoons freshly grated Parmesan cheese
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 Spray a 2-quart baking dish with nonstick spray. Arrange the bread pieces in the bottom of the baking dish, overlapping them slightly. Scatter the red peppers, Swiss cheese, and scallions on top.
2 Whisk together the milk, eggs, egg whites, Parmesan cheese, mustard, salt, and pepper in a medium bowl. Pour over the bread and let stand for at least 20 minutes, or cover and refrigerate for up to 12 hours.
3 Place the oven rack in the center of the oven; preheat the oven to 350°F. Bake the strata until golden and a knife inserted in the center comes out clean, 40–45 minutes. Let stand 10 minutes, then serve hot.
PER SERVING (1/6 of casserole): 166 Cal, 6 g Total Fat, 3 g Sat Fat, 79 mg Chol, 395 mg Sod, 17 g Carb, 2 g Fib, 13 g Prot, 276 mg Calc. PointsPlus value: 4.
good idea
Stratas make morning entertaining easy — you can assemble them the night before, giving the bread time to soak up the eggs. There's nothing for you to do before your guests arrive but pop the strata in the oven and mix the Bloody Marys.
broccoli-and-bacon egg cups
These savory bites look like muffins but taste like little omelettes. They're perfect to serve for a Sunday brunch, and if you have leftovers, they reheat beautifully in the microwave. You can make the vegetable mixture and the egg mixture (minus the buttermilk) up to a day in advance; store them in separate containers in the refrigerator. Whisk in the buttermilk right before cooking.
SERVES 4
6 slices turkey bacon, sliced crosswise into ¼-inch strips
2 cups frozen chopped broccoli
1 small red onion, chopped
1½ teaspoons bottled roasted or minced garlic
2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
1 cup low-fat buttermilk
3 large eggs
3 egg whites
¼ cup freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground pepper
1 Place the oven rack in the center of the oven; preheat the oven to 350°F. Heavily spray a 12-cup muffin pan with nonstick spray.
2 Spray a nonstick skillet with nonstick spray; place over medium heat. Add the bacon and sauté until crispy, 6 minutes. Transfer to a plate.
3 Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.
4 Whisk together the buttermilk, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup.
PER SERVING (3 egg cups): 206 Cal, 10 g Total Fat, 4 g Sat Fat, 185 mg Chol, 882 mg Sod, 12 g Carb, 2 g Fib, 18 g Prot, 216 mg Calc. PointsPlus value: 5.
good idea
For a breakfast on-the-go, bake the egg cups in paper muffin liners. Let them cool, then place in a resealable plastic bag and freeze for up to three months. Reheat in the microwave for a hearty homemade breakfast in a flash.
spinach, caramelized onion, and tomato quiche
Quiche, a staple of the Alsace-Lorraine region of France, was so popular in the United States in the early eighties that it spawned a 1982 satirical book called Real Men Don't Eat Quiche. Yet few men — or women, for that matter — can resist this savory tart, flavorful and with a fraction of the fat of the original. Enjoy it hot, cold, or at room temperature.
SERVES 6
Vegetarian
2 teaspoons extra-virgin olive oil
3 medium onions, chopped
2 garlic cloves, minced
1 teaspoon sugar
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package refrigerated pizza dough
¾ cup evaporated fat-free milk
2 large eggs, lightly beaten
¼ cup light sour cream
1 egg white, lightly beaten
½ teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
½ cup shredded reduced-fat Monterey Jack cheese
12 cherry tomatoes, halved
1 Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 10 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes.
2 Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray.
3 Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges.
4 Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper in a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with the spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature.
PER SERVING (1/6 of quiche): 279 Cal, 9 g Total Fat, 3 g Sat Fat, 80 mg Chol, 571 mg Sod, 38 g Carb, 3 g Fib, 14 g Prot, 250 mg Calc. PointsPlus value: 7.
good idea
The quiche makes a great party appetizer, too. Simply cut it into very thin wedges and arrange on a serving platter.
ham-and-mushroom crêpes
Any devoted watcher of Julia Child's cooking show in the seventies would have attempted making these thin French-style pancakes. The technique takes a little practice to master but is deliciously worth the effort.
SERVES 6
Crêpes
½ cup all-purpose flour
¼ teaspoon salt
¾ cup low-fat (1%) milk
2 large eggs
Filling
¾ cup low-fat (1%) milk
¾ cup reduced-sodium chicken broth
3 tablespoons all-purpose flour
5 tablespoons dry sherry
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
Freshly ground pepper
½ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
2 tablespoons chopped parsley
8 ounces sliced cremini mushrooms (about 2 cups)
3 cloves garlic, minced
¼ teaspoon salt
6 slices deli-sliced cooked lean ham (about 6 ounces)
1 To prepare crêpes, combine the flour and salt in a medium bowl. Whisk the milk and eggs in a separate bowl. Slowly whisk the milk mixture into flour mixture until smooth. Let stand 15 minutes.
2 Spray a small nonstick skillet or crêpe pan with nonstick spray and set over medium heat. Stir the batter, then pour a scant ¼ cup into the skillet, tilting in all directions to form a thin, even layer. Cook until top is set and bottom is golden, 1–1½ minutes. Flip and cook until the second side is lightly browned, 15–20 seconds. Transfer to a plate and repeat with remaining batter to make 6 crêpes. Cover loosely with plastic wrap and reserve.
3 To prepare the filling, whisk together the milk, broth, flour, 3 tablespoons of the sherry, the nutmeg, cayenne, and pepper in a medium saucepan until smooth. Cook over medium heat, whisking constantly, until thickened, 6–7 minutes. Remove from heat and stir in the cheese and 1 tablespoon of parsley; cover and keep warm.
4 Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the mushrooms, garlic, and salt; cook, stirring occasionally, until mushrooms soften, about 6 minutes. Stir in the remaining 2 tablespoons sherry and cook until the liquid evaporates, 1–2 minutes. Remove from the heat and stir in the remaining 1 tablespoon parsley. Let cool slightly.
5 Preheat the oven to 450°F. Spray a 7×11-inch baking dish with nonstick spray. Arrange the crêpes side-by-side on a work surface. Lay one slice of the ham across the center of each crêpe. Spread each with 1 tablespoon of the sauce, then top with one-sixth (about 2 tablespoons) of the mushrooms. Roll up the crêpes jelly-roll style and transfer to the baking dish. Spoon the remaining sauce over the crêpes to cover. Bake until the sauce is bubbly and lightly browned, about 15 minutes.
PER SERVING (1 filled crêpe): 203 Cal, 7 g Total Fat, 3 g Sat Fat, 87 mg Chol, 743 mg Sod, 19 g Carb, 1 g Fib, 16 g Prot, 216 mg Calc. PointsPlus value: 5.
(Continues...)
Excerpted from Weight Watchers 50th Anniversary Cookbook by St. Martin's Press. Copyright © 2013 Weight Watchers International, Inc.. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
about weight watchers,foreword,
about our recipes,
timeless tools for healthy cooking,
cooking foods to safe temperatures,
the leanest cuts,
dry and liquid measurement equivalents,
metric equivalents,
a brief history of weight watchers,
breakfast all day omelettes, frittatas, smoothies, and more,
midday meals soups, salads, sandwiches, and breads,
classic starters tasty light bites and dips,
family entrées hearty meats, poultry, and seafood,
meatless mainstays satisfying vegetarian entrées,
italian favorites blue-ribbon pizza and pasta dishes,
side stories celebrated veggies and sides,
best-in-show delicious desserts and sweet treats,
PointsPlus value index,
index,
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