Zero Points Asian Cauliflower Rice

Serves Two

1 head cauliflower, riced

4 TBSP red onion, diced

1/2 cup red pepper, diced

2/3 cup sugar snap peas, sliced

2 garlic cloves, minced

1 TBSP ginger root, chopped

2 TBSP low-sodium soy sauce

2 tsp chili paste (Sambal Oelek), plus additional for garnish (optional)

1 TBSP fresh lime juice

2 TBSP cilantro

2 medium scallions

Olive oil cooking spray

Rice the cauliflower by either pulsing the cauliflower florets in a food processor or using the large side of a box grater. You can also buy pre-packaged riced cauliflower. I prefer to rice it myself as it is a little fresher. You should have about 3 cups depending on the size of your cauliflower.

Dice the onion and the red pepper. Slice the sugar snap peas in half. Mince the garlic cloves. Peel and chop the fresh ginger root. Spray a wok or a large pan with olive oil cooking spray. Heat pan to medium. Add to the pan the red onion, red pepper, peas, garlic and ginger root. Saute until the vegetables start to soften, about 3 minutes. Add all of the riced cauliflower to the pan as well as the soy sauce and chili paste. Continue to cook for about 8 minutes until the cauliflower is tender. Remove from heat and mix in lime juice.

Garnish with cilantro and scallions. Serve with a lime wedge and chili paste on the side. This is a very satisfying “rice bowl” for zero points! You will love it!

Zero Points Tilapia with Mango Salsa

Serves Two

2 tilapia filets

1/2 tsp olive oil

1 medium mango, chopped

1 TBSP red onion, diced

1 TBSP red pepper, diced

1 TSBP jalapeno, seeds removed and diced

2 TBSP cilantro leaves

Juice from one lime

Olive oil cooking spray

Salt and pepper

Two lemon wedges, garnish

Pat tilapia filets dry with a paper towel. Spray a medium non-stick pan with olive oil cooking spray and add the olive oil. Heat pan to medium. Season the tilapia with salt and pepper and add to the pan. Cook fish 5 minutes on the first side.

While tilapia is cooking chop the mango and place it in a small mixing bowl. Chop the red onion, red pepper and jalapeno. Add to the mango. Measure out about 2 TBSP of cilantro leaves and add to the bowl with the mango. Squeeze juice from one lime into the bowl and mix all ingredients well.

Flip tilapia filets and cook on second side for another 5 minutes or until the fish is cooked through. Transfer each filet to a plate and top with some of the mango salsa. Scoop another portion of the salsa on the side. Serve with a lemon wedge and squeeze over fish if desired. Enjoy your zero points meal!

Zero Points Spicy Shrimp Lettuce Wraps

Serves 4

1 pound medium shrimp, deveined and tails removed

1 head Bibb lettuce, leaves washed and removed

2 tsp cumin

2 tsp chili powder

1/2 tsp cayenne pepper

1/2 garlic powder

1 cup purple cabbage, diced

2 carrots, cut into matchsticks

2 TBSP cilantro leaves

1 TBSP scallions, sliced

Juice from one lime

Non-stick olive oil cooking spray

1 tsp olive oil

Salt and Pepper

ZeroPointsCabbage

For the cabbage slaw, small dice one cup of purple cabbage and add it to a mixing bowl. Next peel two carrots and dice them into matchsticks. Add the carrots to the cabbage. Measure out about 2 TBSP of cilantro leaves and add to the cabbage mix. Slice one scallion and add to the bowl. Squeeze the juice from one lime to the mixture. Season with salt and pepper to taste and mix well.

Remove the tails from the deveined shrimp. Wash the shrimp and dry them on a layer of paper towels. Pat the shrimp until they are dry. Place the shrimp in a mixing bowl and season with cumin, chili powder, cayenne and garlic powder. Spray a large pan with olive oil cooking spray. Heat one tsp of olive oil in a large pan. Add shrimp and saute until no longer opaque. About 2 minutes per side.

Wash and dry the Bibb lettuce and remove eight lettuce leaves. Plate two leaves on each plate and fill with the shrimp and the cabbage slaw. Serve with a side of Zero Points Mexican Broccoli Rice.

This is a super colorful, filing meal with tons of flavor and all for zero points! Enjoy!

Zero Points Zucchini Nests with Tomato Jam

Leave a comment April 23, 2018 Anna Roze

Zero Points Weight Watchers Zucchini Nests

Zero Points Zucchini Nests with Tomato Jam

Serves One

1 cup cherry tomatoes

Juice from half of a lemon

2 Stevia packets

1 TBSP jalapeno diced

1/2 tsp cumin

1 Zucchini spiralized

2 eggs

Salt & Pepper

Olive oil cooking spray

Place tomatoes, lemon juice, stevia, diced jalapeno, cumin and 1/4 cup water in small saucepan. Bring to a boil. Simmer for 45 minutes until the tomatoes have thickened into the consistency of jam. Let the jam cool and then pulse in a blender.

zucchinispirals

Spiralize one medium zucchini or enough to fill one ramekin. Mix the zucchini with one egg and press it into the ramekin and let it sit for a few minutes. Spray a non-stick pan with olive oil cooking spray and heat pan to medium heat. Invert the ramekin with the zucchini spirals and egg into the pan. Cover and heat for about 7 minutes until the egg is cooked through.

Plate the cooked zucchini nest with the tomato jam on top and garnish with scallions. This is a really colorful breakfast which could also be topped with an additional cooked egg if you would like. All for zero points! Cheers and Enjoy!

zeropointszucchiniwithegg

Zero Points Mexican Broccoli Rice

Leave a comment April 13, 2018 Anna Roze

Zero Points Mexican Broccoli Rice

Serves 4

One package fresh broccoli rice

1 tsp olive oil

1 white onion, diced

1 red pepper, diced

1 orange pepper, diced

2 garlic cloves minced

1 jalapeno, seeds removed and diced

10 cherry tomatoes chopped

1 cup canned low sodium black beans, drained

1 cup frozen corn, de-thawed

2 tsp cumin

1 tsp cayenne pepper

2-3 scallions, chopped

2 TBSP cilantro

Juice from one half lime

Olive oil cooking spray

zeropointsbroccoliriceprep

Spray non-stick pan with olive oil cooking spray. Heat one tsp of olive oil in pan. Saute onions, garlic, jalapeno with the red and orange peppers. Saute for about 5-7 minutes until vegetables have started to soften. Add broccoli rice and season with cumin and cayenne pepper. Cook for about 5 minutes. Add black beans, corn and tomatoes until they are just cooked through. About 2-3 minutes.

Plate rice and top with scallions, cilantro and squeeze of fresh lime. This is a very filling zero points “rice” bowl. You will hardly be able to tell it is broccoli rice and not the white stuff! Cheers and Enjoy!

Zero Points Pear Vinaigrette Salad

1 green pear, ripened

2 TBSP white wine vinegar

2 TBSP white balsamic vinegar

2 TBSP water

1 tsp grainy dijon mustard

1 tsp pepper

1/2 tsp salt

1/2 garlic clove, minced

1 packet stevia

1 cup baby spinach

1 cup green and red leaf lettuce

1 red pear, sliced

1 hard boiled egg, sliced in half

1 cup 99% fat free turkey chunks, low sodium

2 TSBP pomegranate seeds

2 TBSP fat free feta cheese

For the vinaigrette, peel and dice the ripe pear. It should come to about 1 cup. Mince the garlic. Place pear and garlic into the blender. Add the white wine vinegar, the white balsamic vinegar, cool water, the mustard and stevia to the blender. Blend all ingredients well. Season with salt and pepper. Since this dressing has no oil, it does have a fairly strong vinegar taste, however it is zero points for a pretty tasty salad dressing!

Plate the greens in a large salad bowl. Top with the sliced red pear, turkey, pomegranate seeds, hard boiled egg and feta cheese. Top with the pear vinaigrette. This entire filling salad with a zesty salad dressing is zero points for the entire meal. And look how beautiful it is. Enjoy!

Zero Points Chicken Vegetable Soup

Leave a comment March 28, 2018 Anna Roze

Weight Watchers Zero Points Chicken Vegetable Soup

Zero Points Chicken Vegetable Soup

Serves 4-6

1/2 cup yellow onion, chopped

2 garlic cloves, minced

2 cups carrots, sliced

6 cups no-fat low-sodium chicken broth

1 cup frozen corn, de-thawed

1 cup frozen peas, de-thawed

1/2 cup frozen green beans, de-thawed

8 ounces boneless chicken breasts

1/2 tsp dill

1/2 tsp pepper

1/8 tsp salt

Olive oil cooking spray

Chop onion and mince garlic cloves. Slice carrots. Spray a large stock pot with olive oil cooking spray and heat to medium Saute onions and garlic 3-4 minutes or until tender. Add carrots to the onions and garlic. Saute for about two more minutes. Add the chicken broth, corn, peas and green beans to the pot. Let the vegetables simmer for about 5 minutes.

While the vegetables are simmering, slice the chicken breasts into bite size pieces. Add the chicken to the pot with the vegetables and continue to simmer for 10 more minutes or until the chicken is cooked through. Season the soup with dill, pepper and salt and continue to simmer for 10-15 minutes more for all of the flavors to develop. Ladle into soup bowls and enjoy a nice bowl of soup for zero points!

Zero Points Carrot Fries and Spicy Yogurt

Leave a comment March 20, 2018 Anna Roze

Weight Watchers Zero Points Carrot Fries and Spicy Yogurt

Zero Points Carrot Fries and Spicy Yogurt

Serves Two

One pound of tri-colored carrots (orange, white and purple)

Olive-oil cooking spray

Salt and pepper

1/2 cup fat-free plain Greek yogurt

1/2 tsp chili paste

Preheat oven to 350 degrees. Place a sheet pan in the oven so that it is hot before placing the carrots on it so they do not stick. Peel the carrots and slice them into 3 inch by 1 inch sticks.

Put the carrots in a large mixing bowl and spray with olive oil cooking spray. Season with salt and pepper. Take the hot pan out of the oven and put carrots on the pan. Cook 25-30 minutes until crisp. While the carrots are cooking mix the yogurt with the chili paste. Serve carrot fries with the spicy yogurt sauce on the side. Enjoy your zero points snack!

Zero Points Chicken Piccata

Leave a comment March 13, 2018 Anna Roze

Zero Points Weight Watchers Chicken Piccata

Zero Points Chicken Piccata

Serves Two

Two boneless chicken breasts

1/8 cup sunflower flour

4 TBSP capers

1 medium lemon

2 TBSP parsely

1/2 cup fat free chicken broth

Olive oil cooking spray

Salt & pepper

Wrap each pice of chicken with plastic wrap and using a meat tenderizer pound the chicken until it becomes a thinner and larger piece. Season each piece of chicken with salt and pepper. Spray a large non-stick pan with the cooking spray and heat to medium high heat. Pour flour onto a plate and dredge each piece of chicken on both sides with the flour.

Cook the chicken breasts on both sides until browned and chicken is no longer pink in the center. Remove from pan and set aside. Add the chicken broth to the pan scraping up the browned bits. Squeeze juice from one lemon and add to the pan with the chicken broth. Add the capers to the pan. Simmer until the sauce thickens a bit. Pour sauce over each chicken breast and top each with parsley.

Enjoy this lemony goodness chicken dish for zero points!

Zero Points Mushroom Dill Soup

Serves Four

16 ounces baby bella mushrooms, sliced

8 ounces cremini mushrooms, sliced

1 cup diced yellow onion

1 large garlic clove, minced

4 cups fat free beef broth, low-sodium

1 tsp dried dill

1 tsp garlic powder

1 tsp Worcestershire sauce

One bay leaf

Olive oil cooking spray

1 tsp olive oil

Low fat spray butter

Spray a large stock pot with olive oil cooking spray. Add 1 tsp of olive oil to the stock pot. Heat to medium. Add the onion and garlic to the pot and saute until onion has softened about 5-7 minutes. Add the sliced mushrooms in batches and saute until all of the mushrooms have been added and have browned. I sprayed some low-fat zero calorie spray butter on the mushrooms as they were browning.

Once all of the mushrooms have cooked, add the beef broth, dill, garlic powder, Worcestershire sauce and bay leaf. Simmer soup for 15-20 minutes until all of the flavors have melded.

This is a beautiful, light and tasty soup. The dill adds a nice touch of flavor. Enjoy a bowl of this mushroom soup all for zero points!