ALL recipes vary in points depending on the brand of your ingredients. The points value I put on the recipes is a starting point. It ABOUT how many points are in that recipe. My serving sizes are a bit large too because I have that many points to use. But as my points go down i will split the recipes into more servings. Therefore it would be less points. 
*EDIT: Since WW started the new POINTSPLUS PROGRAM all points values have changed. For the reason I have not listed the points values..


Boil one box ( I use Brilla?) Penne pasta noodles in 4 cups chicken broth.
Cook 1 lb chicken with seasoning. Cut up chicken, drain noodles. Add together. Plus add 3 serving of fresh grated parmesan cheese. Stir.
I split this in 4 servings. ( So i get a 1/4) SOOO simple, but soooo yummy. Salt and pepper to taste


4 servings
8 tsp oil (so your serving will be 2 tsp and thats your oil for the day)
1 lb chicken
2-4 tsp minced garlic
3 cups water
1 cup dry white rice (or brown) I used white
2 chicken boullion cubes
1 lb frozen brocclii
heat oil and add chicken. cook 10 min on each side. ( I use the chicken breast tenders from foodsco in the purple bag) Add garlic. cook 2 min. Add water, rice, boullion cubes and bring to a boil. Add frozen brocclli. COVER. SIMMER 25-30 MIN


brown meat add 1/2 packet taco seasoning. (i get 1/4 of the meat mix)
put my 1/4 meat into 3 taco shells
add 1/4 cup 2% mozzerella among the three (these are mine)
use the rest of the meat and cheese for the rest of the tacos ( for the rest of the fam)
bake at 350 for 7-10 min
when its done put salsa and ff sour cream and lettuce. enjoy
serves 4
8 TSP OIL ( than each serving has 2 tsp oil...your daily requirement)
1 cup rice
1 tsp garlic salt
1/2 tsp cumin
1 whole onion
1 whole bell pepper
1/2 can tomato sauce
2 cups ff chicken broth
heat oil add rice. fry. add pepper, onions, and seasonings. cook 4 min
add tomato sauce, and broth. bring to a boil
cover simmer for 30 NOT stir till done. yummy!!!


Cut up desired amount of need to peel
Set oven to 425
Lay sliced potatoes on cookies sheet. Spray with cooking spray, season. Bake for 20 min
 points vary on amount you eat

Lasagna Toss

1 Lb 94% ff ground meat
2 green peppers
3 gloves garlic
1 jar speg sauce
1 2/3 cups water
12 oven ready lasagna noodles
1 cup of 2% mozzerella
Brown meat, add peppers, garlic, speg sauce, and water. Bring to a boil. Add noodles( break into pieces) Cover
Cook on medium-low for 10-15 min or until noodles are tender. Sprinkle w/ cheese. cover till melted
4-5 servings


1 cup ketchup
1 lb chicken
put chicken in crockpot. Mix coke and ketchup together and pour over chicken.
Cook in crock pot 6-8 hrs on low
Serves 4


serves 4-6
1 can ff cream of mushroom soup
1/4 cup water
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
8 oz ff sour cream
1 lb egg noodlles
 ground meat. Combine ingredients, except egg noodles, in skillet and simmer . Boil egg noodles, drain. Mix together

Pumpkin Mousse

This snack/dessert is one of the most exciting things I've found in awhile. Not only is it delicious, but it's also loaded with fiber!!!
Prep Time: approx. 0-5 minutes
Cook Time: approx 1 minute
Makes 1 servings
1/2 cup canned pure pumpkin (make sure it's PURE, not pumpkin pie filling)
1/4 cup fat free cream cheese
1-2 packets of splenda (or any sweetener you prefer)
dash of pumpking pie spice
1. In a bowl, combine pumpkin and cream cheese.
2. Nuke in microwave on HIGH for 1 minute without stirring.
3. Combine 1-2 (I like 2) packets of splenda and a dash of pumpkin pie spice and stir until well mixed.

Roasted Potatoes and Vegetables

I cook this dish weekly. It combines a wholesome complex carb with healthy vegetables, and tastes awesome!
Prep Time: 10-15 minutes (depending on how fast you chop)
Cook Time: approx. 35 minutes
Makes 4 servings
4 medium red potatoes (or any kind of potato you like), cut into cubes
1 onion ( I sometimes use 2 because I love onions!), chopped
2 bell peppers, any color (I prefer red and orange.), chopped
1 tomato, seeded and chopped
2 cloves garlic, minced (I sometimes use more.)
garlic salt to taste
1-2 tablespoons extra virgin olive oil
1. Preheat oven to 450 degrees F.
2. Foil a baking pan. Pour extra virgin olive oil on pan.
3. Place potatoes, onions, bell peppers and tomatoes on pan and mix into oil with hands.
4. Sprinkle minced garlic over the potato and vegetables.
5. Season with garlic salt to taste.
6. Bake in preheated oven for 15 minutes. Turn potato mixture. Bake an additional 15-20 minutes or until potatoes are tender and easily pierced with a fork.

Healthy Grilled Pizza Wraps

2 small high fiber tortilla shells (ones I use are about 80 cal each)
¼ cup 2% grated cheddar cheese
2 tbsp pizza sauce
8 slices of turkey pepperoni

1.  spray a pan with non stick spray and set it on the burner on low heat.  Put one tortilla shell down in the skillet and spread the pizza sauce on it.  Sprinkle ½ of the cheese over the pizza sauce and then put down the pepperoni pieces in a single layer.  Sprinkle the rest of the cheese over the pepperoni and then lay the other tortilla shell on top to form a sandwich.  Grill until the tortilla shell is golden brown and then flip it all over and grill the other side.  When done, take it out and slice it with a pizza cutter into 6 pieces.  Serving size is 3 pieces or ½ of the pizza wrap.

Wendy's ww Chili

2 pounds extra lean (96/4) ground beef
14.5 oz can tomato sauce
29 oz can kidney beans with liquid
29 ounce can pinto beans with liquid
1 cup onion or 1 medium onion diced
4.5 oz can diced green chilis
14.5 oz can petite diced tomatoes
½ cup or 2 stalks of diced celery
2 tsp ground cumin
3 TBSP chili powder
1 ½ tsp black pepper
2 tsp salt
3 cups water

Brown beef in skillet. Add all ingredients in a stock pot & simmer on low for 3 hours, or cook in a crock pot on low for 6 hours. Makes approximately 22 cups.
Serves 22

Tortilla pizza wrap

1 La Tortilla Factory 100 calorie tortilla (1pt)
1/4 cup pizza sauce                          (0 pts)
8 Turkey pepperonis                         (1 pt)
1 oz reduced fat mozzarella                (1 pt)

I made it on the stove like i would a  quesadilla.

Creamy Cauliflower Purée

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don't have buttermilk, low fat sour cream also works great.
Creamy Cauliflower Purée
Gina's Weight Watcher Recipes

4 • Serving Size: about 3/4 cup • Calories: 93 •

  • 1 medium head cauliflower, cut up into florets
  • 4 cloves crushed garlic
  • 1/3 cup 1% buttermilk
  • salt and pepper to taste
  • 1 tbsp light butter spread (I used Brummel and Brown)
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well.

French Toast

2 pieces sara lee bread
1/4 cup egg beaters

1/2 cup ff milk
Mix ingredients, dip bread, grill til done
 drizzle with fat free sugar free syrup

Lettuce tacos

For a lighter alternative to taco shells you can enjoy these lettuce taco wraps. Add your favorite toppings like low fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.
Turkey Taco Lettuce Wraps
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 taco wraps • Time: 30 minutes
  • 1.3 lbs 99% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 3/4 cup water
  • 1/2 8 oz can tomato sauce
  • 8 large lettuce leaves from Iceberg lettuce
Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)

Individual  Lasagnas

Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. My husband can easily eat three.
Spinach Lasagna Rolls
Gina's Weight Watcher Recipes

9 • Serving Size: 1 roll • Calories: 188 •

  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 32 oz tomato sauce
  • 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Putbake for 40 minutes, or until cheese melts. Makes 9 rolls.
foil over baking dish and
To serve, ladle a little sauce on the plate and top with lasagna roll.

Enchilada soup

Serves: 8
Serving size: 1 Cup

28 oz Can Diced or Stewed Tomato 
28 oz Can Enchilada Sauce Mild
10 Corn Tortillas
2 Cups Water
1 tsp Oregano
1 tsp Smoked Cumin (Ground)
Cilantro (Chopped)
8 tsp Fat Free Sour Cream
Salt to taste

  1. Cut corn tortillas into 1/2 inch strips.

  1. In a large pot, combine tomato, enchilada sauce, water, oregano, and smoked cumin.
  2. Simmer for about 30 minutes.
  3. Add corn tortilla strips. Simmer for another 1 minute.
  4. Garnish with cilantro and sour cream. Serve hot.

Freeze the soup in portion size for easy snack, lunch, or quick dinner.

This dish is very high in fiber and low in fat keeping you full longer for little.

Wendies Frosty!

  • 1 cup of fat-free milk – 100 calories – 2 points
  • 6 ice cubes – 0 calories – 0 points
  • 2 Tbsp of sugar-free fat-free pudding mix – approx. 15 calories – 0 points
  • some splenda
Total: 115 calories 
Put all of the ingredients into a blender and blend until smooth. The pudding gives the milk flavor and a little bit of creamy smoothness.
This recipe is a fast, 2 point dessert that REALLY fools me into thinking I’m eating a Wendy’s Frosty. I’ve also tried the white chocolate flavor, which has a malted milk and vanilla taste. There are so many pudding flavors to choose from, you could have a different milk shake every day of the week!

Weight Watcher pancakes!!!




  1. Mix all ingredients until smooth.
  2. Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency. (more water= more
  3. Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray.
  4. Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve!
  5. Dietary Info:.Per pancake: 67 calories; 2 gm fiber; trace fat (1pt).for three pancakes: 202 calories; 6 gm fiber, 1 gm fat 


Cook meat if using any( I use chicken or none). Add stir fry veggies to it. ( I use frozen) Add stir fry sauce (they sell it at the store) I use 4 tbsp. Make rice separately (as much as u want) Place rice on plate, spoon veggies over it. 

Chicken and brocclli Quesidillias

Chicken and broccoli Quesadillas
Cook some chicken and broccoli in a pan with seasonings. Set aside. Chop up chicken and broccoli into small pieces. Spray pan with non stick spray. Place tortilla in pan, add chicken, broccoli and a little cheese. Fold over and heat on both sides. Serve with FF sour cream and salsa.