weight watchers

This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.

Butternut Squash Pizza Crust

Butternut Squash (- roasted, cubed, smashed. Can use canned.)

All Purpose Flour (-See post for alternatives)

tsp Baking Powder

Salt

Mozzarella Cheese (-grated or shredded)

Egg (-beaten)

Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.

In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.

Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).

Weight Watchers Pizza

Greek yogurt

self-rising flour, (plus more for kneading)

tomato sauce

mozzarella

turkey pepperoni

Parmesan cheese

basil

red pepper flakes ((or

Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper

In a large bowl, using a wooden spoon, stir together the yogurt and flour until combined. With your hands, knead the dough in the bowl until smooth, about 2 minutes, adding additional flour, 1 tablespoon at a time, if dough is sticky.

Place a large piece of parchment paper on a work surface and lightly sprinkle with flour; place the dough on the paper. With a knife, cut the dough into 4 equal pieces. Using a lightly floured rolling pin, roll each piece of dough into a 6 to 7-inch oval. Place the ovals of pizza dough onto the prepared baking sheet; bake until the dough is beginning to turn lightly golden, about 18 minutes.

PREPARE THE PIZZA DOUGH:

Remove the crusts from the oven and top each with 1/4 cup of the sauce, 3 tablespoons of mozzarella and 5 slices of pepperoni. Return the pizzas to the oven and bake until the crust is cooked through and the cheese is melted, about 5 minutes longer. Sprinkle each pizza with 1 tablespoon Parmesan, 1/2 tablespoon basil and a pinch of red pepper flakes. Cut and serve. One pizza per serving.

ADD THE TOPPINGS (these... or whatever toppings you want):

These pumpkin spice pancakes are packed with protein. They&#x27;re also a kid-favorite, and freeze well!

21 Day Fix Pumpkin Spice Protein Pancakes

eggs

pumpkin puree

tbsp honey

c Kodiak Cakes Power Cakes (or whole wheat pancake mix)

tsp baking powder

tsp pumpkin pie spice

salt

In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.

In a separate bowl, combine the Kodiak cakes mix, baking powder, pumpkin pie spice, and salt.

Add the dry ingredients to the egg mixture and gently fold the two together until blended.

Heat your pan over medium heat. Spray a nonstick pan lightly with a nonstick cooking spray. Spoon a scant 1/4 cup into the pan for each pancake. Spread lightly with the back of the spoon if necessary. Flip when lightly browned, about2-3 minutes.

Repeat the process with the remaining batter. Serve warm with butter and maple syrup if desired.

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

olive oil

red bell pepper (diced)

scallions (thinly sliced, white and green parts separated)

cilantro

garlic (minced)

red pepper flakes (or to taste)

14.5 oz can diced tomatoes

coconut milk

lime (squeezed)

In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.

Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.

Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.

Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.

Add lime juice.

To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

This Instant Pot Mediterranean Chicken and Rice Bowl is dinner in a bowl! It's the perfect dinner (with amazing leftovers) for the 21 Day Fix, Portion Fix, and Weight Watchers.

Instant Pot Mediterranean Chicken and Rice Bowl

lb frozen boneless, skinless chicken breast

c red bell peppers (chopped (about two peppers))

artichoke hearts (soaked in water, drained)

c brown rice

c low-sodium chicken broth

juice lemon

salt and pepper (to taste)

pine nuts (toasted (you'll have some left over))

basil (finely chopped)

Turn your Instant Pot to sauté. Let it heat up, and add your olive oil. Once the olive oil has heated, add your red bell peppers and artichoke hearts and sauté for 4-5 minutes. Just let them get a little brown, but you don't want them too soft as they're going to cook more when the pot comes to pressure.

Turn the Instant Pot off. Add your chicken breasts, lemon juice, and salt and pepper. Pour your rice evenly over the ingredients. Add your chicken broth.

Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Turn on manual for 20 minutes.

Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

Open the lid carefully. Using forks or a hand mixer, shred the chicken (take it out first if you're going to use a hand mixer!).

Once the chicken is shredded, mix all ingredients together. This will help any extra liquid soak into your chicken and rice.

Let it sit for a few minutes, then scoop into your bowl.

Top with chopped basil and one tablespoon of toasted pine nuts.

These Weight Watchers Peanut Butter Protein Balls are a healthy Weight Watchers snack idea! Weight Watchers Granola Bites are a filling peanut butter protein ball recipe that is super easy to customize with your favorite add-ins–chocolate chips, raisins, cranberries, flax seed, and more.&nbsp;

Weight Watchers Peanut Butter Protein Balls

oats (quick oats)

mini chocolate chips

coconut flakes (unsweetened)

peanut butter

honey

tsp vanilla extract

In a large bowl, mix together the oats, chocolate chips, and coconut.&nbsp;

Add the peanut butter, honey, and vanilla. Mix well until evenly combined. I prefer to use my stand mixer or a hand mixer for this–stirring by hand never seems to incorporate all of the ingredients well enough for me. 

Chill mixture in the refrigerator for an hour, then roll out balls about an inch in diameter. Keeping the mixture in the fridge before rolling helps them to roll easier.&nbsp;

Store in an airtight container–I prefer the refrigerator!&nbsp;

Sweet Chilli Chicken Meatballs - easy, delicious stick glazed meatballs in a simple sweet chilli sauce. Perfectly cooked in the oven or Actifry!!

Sweet Chilli Chicken Meatballs (Oven or Actifry)

chopped spring onions

(1lb) of extra lean chicken mince (ground chicken) turkey

(1/2 cup) of panko bread crumbs

spring onions, sliced

tbs of chopped fresh cilantro

ginger

salt and black pepper

tbs of light soy sauce

water

Add the ingredients for the meatballs to a...

Add the ingredients for the meatballs to a bowl, and mix until ingredients are just combined.

Form into 12 equal size meatballs (or you...

Form into 12 equal size meatballs (or you can make smaller ones if you prefer).

Remove the pan from the Actifry, spray the...

Remove the pan from the Actifry, spray the pan with cooking oil spray.

Carefully place meatballs into the Actifry pan, spaced...

Carefully place meatballs into the Actifry pan, spaced out (with paddle removed)

Spray over top with cooking oil spray

Cook for 8 minutes with paddle removed, you...

Cook for 8 minutes with paddle removed, you will need to carefully rotate half way through.

After 8 minutes, place back in paddle and...

After 8 minutes, place back in paddle and cook for a further 5 minutes.

Whisk together sauce ingredients, pour this over the...

Whisk together sauce ingredients, pour this over the meatballs and cook for another 3-5 minutes, just until meatballs are coated and sticky in appearance.

Serve sprinkled with chopped spring onions.

Preheat oven to 200c/400f

Place on a baking tray lined with parchment...

Place on a baking tray lined with parchment paper

Spray over the top with cooking oil spray.

Bake for 15 minutes, until they look lightly...

Bake for 15 minutes, until they look lightly browned and firm.

Whisk together sauce ingredients, add this to a...

Whisk together sauce ingredients, add this to a frying pan with the meatballs and heat over medium heat until coated and sticky and meatballs are cooked through.

Sprinkle with chopped spring onions.

Serve and enjoy

Crab Stick Salad

(8 ounces) of crab sticks

(120 milliliters) of Greek yoghurt

light mayonnaise (4 syns)

lemon juice

garlic powder

onion powder

onions

Chop the crab sticks into small piece with...

Chop the crab sticks into small piece with a sharp knife

Add to a bowl with all other ingredients...

Add to a bowl with all other ingredients and mix together well.

This is great served on top of some...

This is great served on top of some ryvita (using your Healthy Extra B choice) with some arugula or with a mixed salad or jacket potato.

If you are looking for low points recipes, these Weight Watchers burrito bowls are the answer! And these are easy to cook right in your instant pot.

Weight Watchers Instant Pot Burrito Bowls

chicken breasts (frozen)

brown rice

dry black beans (not soaked)

oz diced tomatoes (no sugar added)

tbsp garlic (Minced)

tbsp Cumin

Onion powder

Chili powder

chicken stock (low sodium)

Romaine lettuce

Cheddar cheese

Avocado

Salsa or pico de gallo

Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.

Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve. *If you notice that your beans are not done yet, no a natural pressure release.

Open the lid and remove the chicken to shred. I use my mixer to shred chicken–it's SO easy to do! Just make sure to stand right there and watch because the chicken goes from shredded to ground pretty quickly.

Add the chicken back into the Instant Pot, stir well.

Measure and place the romaine lettuce in your bowl. Top with 1/4 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado if you'd like!

This simple Orange Ground Turkey skillet is bursting with bold citrus flavor and comes together in about 20 minutes!

Orange Ground Turkey

apple cider vinegar

orange juice

orange

soy sauce

white granulated sugar

sesame oil

cornstarch

canola oil

turkey breast ((or ground chicken breast))

ginger root

garlic

red pepper flakes

scallions (sliced)

Combine the vinegar, orange juice, orange zest, soy sauce, sugar, and sesame oil in a bowl and whisk together to mix. Set aside. In a small dish, stir together the cornstarch and water until cornstarch is dissolved. Set aside.

Add the canola oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break it up and coat it in the oil. Cook the ground turkey for about 5 minutes, breaking up with a spoon to break into chunks and stirring occasionally, until the turkey is cooked through. Add the ginger, garlic, and crushed red pepper and stir together. Cook for another 30-60 seconds.

Stir the sauce from step one and add it to the pan. Stir to coat the meat and bring the sauce to a boil. Stir in the cornstarch slurry from step one for about 30 seconds until the sauce is thickened. Sprinkle with scallions before serving.

Easy Skinny Ice Cream Sandwiches are made with just 3-ingredients &amp; count as just 2 points. Simple frozen dessert &amp; curbs that sweet craving. So good!

Easy Skinny Ice Cream Sandwiches

graham crackers

tub low-fat yogurt (32 ounces)

tub low-fat whipped topping (16 oz - thawed)

Line a 9x13 pan with parchment paper (or you can use a 9x9 square)

Place 10 graham crackers (full rectangles) in the bottom of the pan

In a large bowl, combine whipped topping &amp; yogurt until smooth

Pour over graham crackers &amp; smooth out

Place remaining graham cracker rectangles on top

Freeze at least 6 hours

Thaw on counter approx 15 mins before cutting&nbsp;

This lighter version of Banana Bread truly tastes every bit as sweet, moist and swoon-worthy as the original!

Banana Bread

SPLENDA® Naturals Sugar & Stevia Sweetener Blend

banana

vanilla extract

baking soda

cinnamon

¾ cups white whole wheat flour

Preheat the oven to 325 degrees. Lightly mist a 9x5 inch loaf pan with cooking spray and set aside.

In a large mixing bowl, add the olive oil and SPLENDA® Naturals Sugar &amp; Stevia Sweetener Blend and whisk together to combine. Add the eggs and continue to whisk until the eggs are beaten. Add the mashed banana, Greek yogurt, vanilla extract, baking soda, cinnamon and salt and continue to whisk until combined.

Add the flour and stir in with a spoon until the ingredients are just combined. Transfer the batter into your prepared loaf pan and spread evenly. Bake in your preheated oven for 50-55 minutes until a toothpick inserted comes out clean. Allow the bread to cool for 10-15 minutes before slicing into 12 slices.

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