Lighten up your meals without missing out on the luscious taste of your favorite foods. Sound impossible? Weight Watchers has a new cookbook that does just that: "Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen" (click for details).
Delicious, satisfying and fitting right in with the Weight Watchers plan, the recipes range from basics to gourmet dinner party pleasures. Every recipe includes PointsPlus values and nutritional information.
In addition to recipes, you'll get help with understanding how to cook healthy, guidelines on shopping and tips on adding flavor to your meal without excess calories. It's the perfect kitchen companion to your New Year's weight loss resolutions.
Recommended: Try the Maple-Raisin Bran Muffins and Oven Kale recipes below, and click here now to get "Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen."
- 1½ cups shredded bran cereal
- ½ cup raisins
- ½ cup boiling water
- ¼ cup canola oil
- 1 cup low-fat buttermilk
- ¼ cup pure maple syrup
- 1 large egg
- 11⁄3 cups whole wheat pastry flour
- 1¼ teaspoons baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup pecans, chopped
1 Stir together cereal, raisins, water, and oil in a large bowl until moistened; let cool slightly.
2 Add buttermilk, maple syrup, and egg; stir until mixed well. Whisk together flour, baking soda, cinnamon, and salt in small bowl. Add flour mixture and pecans to cereal mixture and stir just until flour mixture is moistened. Cover bowl with plastic wrap; let stand 15 minutes.
3 Meanwhile, preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
4 Fill muffin cups evenly with batter. Bake until toothpick inserted into centers comes out clean, 20–25 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and let cool completely on rack.
PER SERVING (1 muffin): 185 Cal, 9 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 18 mg Chol, 228 mg Sod, 26 g Carb, 5 g Fib, 5 g Prot, 73 mg Calc.
PointsPlus value: 5.
Oven-roasted Kale with caramelized onions
Serves 6 - Vegetarian
- 2 (¾-pound) bunches kale, tough stems
- 1⁄8 teaspoon black pepper removed and discarded,
- leaves 1 large onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 4 teaspoons olive oil
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 teaspoons balsamic vinegar
1 Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
2 Toss kale in large bowl with 2 teaspoons oil, ¼ teaspoon salt, and pepper. Transfer to baking sheet and roast, stirring once halfway through cooking time, until edges of kale begin to brown, about 10 minutes.
3 Meanwhile, heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Add onion, garlic, pepper flakes, and remaining ¼ teaspoon salt. Cook, stirring occasionally, until onions are golden, 10–15 minutes. Stir in vinegar and cook 1 minute. Add kale and cook, stirring, until hot, about 1 minute longer.
PER SERVING (1 cup): 73 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 223 mg Sod, 10 g Carb, 3 g Fib, 3 g Prot, 97 mg Calc.
PointsPlus value: 2