What are the best weight watchers recipes?

All recipes are good for weight watchers. You just watch your points. For instance, if you eat a piece of fruit it counts as 1 or 2 carbs depending on the size of the fruit. Same goes for a baked potato. A small potato is 1 carb a medium is 2 etc. You want to limit this way:





breakfast: 2 - 3 oz protein (eggs, ham, peanut butter)


2-3 carbs (2 pieces of bread, 1 fruit)


snack: 1-2 carb (1 large banana)


lunch: 3-4 oz protein (hot dog, hamburger, etc)


3-4 carb (again bread, fruit, carb veggies like lima beans)


free veggies: like broccoli, etc


snack: 1 -2 carb (1 large apple)


supper: 3-4 oz protein


3-4 carb (again bread, fruit, starchy veggies)


free veggies


snack: 1 oz protein (peanut butter or cheese)


1 carb (4 crackers or 1 bread).What are the best weight watchers recipes?
weightwatchers.comWhat are the best weight watchers recipes?
Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips


POINTS庐 Value: 7


Servings: 4


Preparation Time: 22 min


Cooking Time: 30 min


Level of Difficulty: Easy





Ingredients





* 1 1/2 pound uncooked boneless, skinless chicken breast


* 4 cup water


* 2 Tbsp kosher salt


* 1/4 cup plain fat-free yogurt


* 1/4 cup reduced-calorie mayonnaise


* 1 Tbsp fresh lime juice


* 3 tsp curry powder


* 1 tsp ginger root, freshly grated


* 1/3 cup parsley, fresh, chopped


* 3 Tbsp walnut halves, chopped


* 1/4 cup golden seedless raisins


* 3 medium whole wheat tortilla(s)


* 2 sprays cooking spray


* 1/4 tsp kosher salt, or to taste





Instructions





* Put chicken, water and 2 tablespoons of salt in a medium saucepan; bring just to a boil and then reduce to a gentle simmer. Cook, covered, just until chicken is firm, about 15 minutes; remove pan from heat and set aside. When chicken is cool, pull it apart by hand into shredded, bite-size pieces (or shred chicken with 2 forks).





* Meanwhile, whisk yogurt, mayonnaise, lime juice, curry, ginger and parsley together in a medium bowl. Add shredded chicken, walnuts and raisins; gently mix to coat. Refrigerate chicken salad until ready to serve.





* Preheat oven to 350掳F. Lightly coat both sides of tortillas with cooking spray. Layer tortillas on top of each other and cut the stack into eighths to make chips. Spread chips out in a single layer on a nonstick baking sheet; season to taste with salt. Bake until golden brown and crisp, rotating baking sheet once, about 12 to 15 minutes. Serve chips with chilled chicken salad. Yields about 1 cup of chicken salad and 6 tortilla chips per serving.





You can swap turkey for the chicken if you prefer.