Zero Points Spinach Salad with Chicken

Serves One

One cup baby spinach

One cup arugula

1/2 cup of shredded carrots

1/2 cup of shredded cabbage

10 cherry tomatoes

1 small seedless cucumber sliced

1/4 cup garbanzo beans

1/4 cup corn

1/8 ounce sweet piquant peppers

1 hard boiled egg

1/2 chicken breast grilled with salt and pepper

Fresh dill

1 TBSP fat free balsamic dressing (or zero points dressing of your choice)

Squeeze of lemon

Just pile the spinach and arugula onto a large plate or bowl. Top with all of the vegetables, chicken, egg and beans. Drizzle with your favorite zero points dressing and top with fresh dill or other fresh herbs of your choice. Top with a squeeze of fresh lemon to really make this salad come to life. Cheers and Enjoy!

Zero Points Huevos Rancheros

Leave a comment February 28, 2018 Anna Roze

Zero Points Weight Watchers Huevos Rancheros

Zero Points Huevos Rancheros

Serves Two

4 eggs

1/4 cup Shredded Fat-Free Mozzarella and Cheddar Cheese Blend

4 TBSP salsa, lower-sodium fat free

1 cup black beans, low-sodium, rinsed and drained

1/4 cup grape tomatoes, diced

2 scallios

Salt & pepper

Olive oil cooking spray

Spray a medium non-stick pan with olive oil cooking spray. Heat to medium and cook eggs until desired doneness. Season with salt and pepper and top with the cheese. Cover until cheese is melted.

Move the eggs to your serving plate. In same pan used for the eggs, add the beans and warm until cooked through. Add the chopped tomatoes in the pan and warm for about a minute. Plate the beans next to the eggs. Garnish eggs with chopped scallion and serve with a side of salsa.

Hard to believe that eggs and cheese with beans is zero points! This is a terrific breakfast or brunch to start your day. You will not even miss the tortillas! Cheers and Enjoy!

Zero Points Chicken Meatballs & Veggie Pasta

Leave a comment February 23, 2018 Anna Roze

Zero Points Chicken Meatball Veggie Pasta

Weight Watchers Chicken Meatballs Veggie Pasta

Zero Points Chicken Meatballs & Veggie Pasta

Serves 6

3 large carrots spiralized into veggie noodles

3 large zucchini spiralized into veggies noodles

1 pound ground chicken breast, 99% fat-free

1/4 cup onions, diced

2 garlic cloves, minced

1 egg

2 TBSP parsley

1 tsp grated parmesan cheese

1 tsp onion powder

1 tsp oregano

2 tsp Worcestershire sauce

1/8 cup whole wheat bread crumbs

1 15 ounce can tomato sauce, low sodium

Fresh basil for garnish

Using a vegetable spiralizer using the medium setting, spiralize the carrots and zucchini to make the veggies noodles.

zeropointspiralizedvegetables

Spray a medium saucepan with olive oil cooking spray. Add the onions and garlic. Saute for about 4 or 5 minutes until soft. You could add the raw onion and garlic to the ground chicken, however I prefer to cook them for a milder flavor. Remove the onions and garlic. Place the spiralized vegetables into the pan and cook for about 5 minutes or until desired doneness. Set aside.

In a large bowl mix the chicken, egg, cooked onions and garlic, parsley, parmesan cheese, onion powder, oregano, Worcestershire sauce and bread crumbs. Form into about 24 meatballs.

Spray a large non-stick pan with olive oil cooking spray and heat to medium-high heat. Cook the meatballs for 3-4 minutes on one side until browned and then turn and cook on the other side for about 3-4 minutes. Turn and brown on all sides until cooked through and no longer pink in the center. Pour the tomato sauce over the meatballs and warm until cooked through.

Divide the spiralized veggie noodles into bowls and top with the chicken meatballs and sauce. Top with basil. This is a gorgeous and filling dinner for zero points! It truly feels like you are eating a huge bowl of pasta! Cheers and Enjoy!

Zero Points Eggplant Bean Dip

Leave a comment February 14, 2018 Anna Roze

Zero Points Weight Watchers Eggplant Dip

Zero Points Eggplant Bean Dip

1 large eggplant, sliced in half

1 15 ounce can cannellini beans, drained

1 whole garlic head

Juice from one half lemon

2 TSBP parsley

Fresh chives

Salt & pepper

Olive oil cooking spray

zeropointseggplantdipprep Preheat oven to 400 degrees. Cut eggplant in half lengthwise. Place on a baking sheet and spray with olive oil cooking spray. Season with salt and pepper.

Next, peel most of the paper-like outer layers from the garlic and cut about 1/4 inch off the top of the garlic head leaving all of the cloves in tact. Spray the garlic well with olive oil cooking spray. Wrap the garlic with foil and place on baking sheet next to the eggplant.

Roast the eggplant and the garlic for about 30-35 minutes until the eggplant is golden brown (should look like the photo above). Allow eggplant and garlic cool.

In a food processor combine the cannellini beans, juice from half of a lemon, parsley, the cooled eggplant and as many of the roasted garlic cloves as you would like. I used three as I like the roasted garlic flavor. Squeeze the bottom of each garlic clove to push it out of its paper. Save the rest of the garlic cloves for another use.

Pulse the mixture until it is the desired consistency. Top with chopped scallions and serve with vegetable slices. It is great with cucumbers and carrots. This dip is so amazing and since eggplant and beans are zero points you can have as much as you want for absolutely no points! Cheers and Enjoy!

Zero Points Veggie Egg Frittata Muffins

Leave a comment February 5, 2018 Anna Roze

Zero Points Veggie Egg Weight Watchers Recipe

Zero Points Veggie Egg Frittata Muffins

Serves 6

4 mushrooms sliced

6-7 asparagus spears trimmed

10 cherry tomatoes sliced in quarters

1 shallot, minced

1/4 of a yellow or white onion chopped

1/4 of red pepper chopped

2 scallions chopped

1 egg plus 5 egg whites

6 TBSP of fat-free feta cheese

Handful of baby spinach

Olive oil cooking spray

Salt and pepper to taste

zero points recipe egg breakfast frittata

Spray a medium pan with olive oil cooking spray and heat to medium heat. Saute the mushrooms, tomatoes, onions, shallot, scallions, red peppers and asparagus for about 4 or 5 minutes. Add the spinach until wilted about 2 minutes.

Spray a 6 muffin tin with olive oil cooking spray. Evenly disperse the vegetable mixture amongst muffin cups. Sprinkle 1 TBSP of fat-free feta cheese over each individual egg cup.

Whisk together one egg and the 5 egg whites. Depending on the size of your muffin tins, you may only need 4 egg whites. Pour the egg mixture over the vegetables and feta filling the muffin cups.

Bake the egg muffins for about 15-20 minutes at 350 degrees until cooked through and browned on top. I sprinkled my egg muffins with a little cayenne pepper for some heat and served them with a side of berries. Cheers and Enjoy!

Zero Points Basil White Bean Dip

Leave a comment January 27, 2018 Anna Roze

zero points basil weight watchers white bean dip

Zero Points Weight Watchers Basil White Bean Dip

Zero Points Basil White Bean Dip

Serves Two

One can (15 ounces) cannellini beans, drained

10 basil leaves (about 1/4 cup packed)

1 garlic clove

Juice from one lemon

1/4 tsp pepper

1/2 tsp salt

Drain and rinse the cannellini beans. Place beans in a small chopper. Add the rest of the ingredients and blend until smooth. Add 2-3 TBSP of water to thin the dip to your desired consistency. Serve with sliced vegetables. Broccolini and red peppers are great with this zero points dip!

Zero Points Turkey Chili

Leave a comment January 16, 2018 Anna Roze

Zero Points Weight Watchers Turkey Chili

Zero Points Turkey Chili

1 pound ground turkey breast (99% fat free)

1 red pepper diced

1 orange pepper diced

3 garlic cloves minced

1 yellow onion chopped

28 ounces San Marzano tomatoes (or other low salt tomatoes)

15 ounces garbanzo beans

15 ounces black beans

1 cup frozen corn kernels de-thawed

2 TBSP chili powder

2 tsp cumin powder

1 tsp cayenne pepper

Salt and pepper to taste

One bay leaf

Cilantro, scallions and fat free Greek yogurt for garnish

zeropointsturkeychili2

Dice peppers, onion and jalapeno pepper. Mince garlic cloves. Spray large pot with nonstick cooking oil. Saute all of the peppers, onions and garlic for 5 minutes. Add ground turkey to the pot and cook until no longer pink and cooked through. Add corn, garbanzo beans, black beans and san marzanos tomatoes. Stir all ingredients well.

Add bay leaf, chili powder, cumin and cayenne pepper. Simmer the chili for 20 minutes to allow all of the flavors to develop. Salt and pepper to taste. Garnish with cilantro, scallions and zero fat Greek yogurt.

It is amazing that this incredibly filling chili is zero points! You can have an entire bowl of chili with the updated zero points foods on Weight Watchers and you do not have to log any points. Cheers and Enjoy!

Zero Points Butternut Squash Soup

Leave a comment January 9, 2018 Anna Roze

Zero Points Weight Watchers Butternut Squash Soup

Zero Points Butternut Squash Soup

Serves Four

1 medium to large butternut squash

1 cup carrots, diced

1 cup yellow onion, diced

1 celery stalk, diced

2 garlic cloves minced

4 cups fat-free chicken stock

1 bay leaf

Olive oil cooking spray

Salt & pepper

Green apple for garnish

Preheat oven to 375 degrees. Cut the squash in half and spray each half with olive oil cooking spray. Season with salt and pepper. Roast the squash for about 50 minutes until it starts to brown and soften.

Spray a large stock pot with olive oil cooking spray. Saute the carrots, onion, celery and garlic cloves for about 5-6 minutes or until the onion softens. Add 2 cups of the chicken broth and simmer for 10 minutes until the carrots and celery are soft.

When the squash is done roasting scoop out the flesh. It should be about 2 cups of squash. Add the squash and 1 more cup of the chicken broth to the stock pot with the vegetables. Add salt and pepper and simmer for about 5 minutes. Remove from heat and using an immersion blender puree the vegetables. If you do not have an immersion blender, you can just remove the soup and use a blender to puree and then return to the stock pot.

Add one more cup of chicken broth and the bay leaf. Simmer for 15 minutes until all of the flavors combine. Season with salt and pepper. Ladle into soup bowls and garnish with diced green apple if desired.

This soup tastes so thick and creamy it is hard to imagine that there is no cream in this soup! The roasted squash really gives it a deep flavor. For zero points you can have more than one bowl of this filling soup! Cheers and Enjoy!

Zero Points Mushroom Quiche

Leave a comment January 3, 2018 Anna Roze

Zero Points Mushroom Quiche Weight Watchers Recipe

Zero Points Mushroom Quiche

Serves 6

12 ounces fresh mushrooms (Cremini, button or mix of the two)

1/2 cup white onion, diced

1 shallot, chopped

6 eggs

2 TBSP fat free half and half

1 ounce low fat shredded mozzarella cheese

2 TBSP fat free Feta cheese crumbles

Fresh thyme – 5 sprigs

Non-stick olive oil cooking spray

zeropointsmushroomprepfritatta

Preheat oven to 350 degrees. Spray an 8 inch quiche pan with non-stick cooking spray. Chop onions and shallots. Slice Mushrooms. Spray non-stick pan with olive oil cooking spray. Saute onions and shallots for 3-4 minutes. Add sliced mushrooms to onions and saute another 5 minutes. Remove fresh thyme from about 5 sprigs of thyme and add to pan with mushroom and onion mixture.

In a mixing bowl whisk together 6 eggs. Add the fat free half and half, feta cheese and mozzarella cheese to the eggs. Season with salt and pepper. Spoon onion and mushroom mixture into the quiche pan. Pour the egg and cheese mixture into the quiche pan over the mushroom and onions. Bake uncovered about 35-40 minutes or until the eggs are set and the top is starting to brown.

Let cool and slice into 6 pieces. One serving of this delicious mushroom quiche is zero points on Weight Watchers for a super filling breakfast or brunch. Cheers and Enjoy!