Yield: 24 cookies (3 points per cookie for blue, green and purple)

Cool Whip Cookies - Weight Watchers Freestyle

Pillsbury Sugar Free Yellow Cake Mix

fat free Cool Whip

powder sugar

Preheat oven to 350 degrees F.

In a large bowl combine cake mix, Cool Whip and egg. Mix together until well blended.

Put powder sugar in a bowl.

Spray a baking sheet with non-stick cooking spray. Use a cookie scoop to get a ball of dough, then drop it into the powder sugar. Roll the dough around the sugar, then place onto the baking sheet.

Repeat until you have 24 cookies.

Bake cookies 9-13 minutes.

This shake is a quick, easy, delicious start to your day. It&#039;s 1 WW SP of pure morning bliss.

Iced Coffee Protein Shake

Ice cubes

Iced coffee

Premier Protein Cafe Latte protein shake (or any flavor you like)

tbsp Almond milk (unsweetened, plain or vanilla)

tbsp Fat free Reddi Wip

Put ice cubes in glass, and pour coffee in first. Add almond milk and 1/2 protein shake and stir together.

Top with 2 tbsp fat free Reddi Wip. Enjoy immediately!

Yield: 1 Banana Split (1 point for blue and purple, 4 points for green)

Banana Split - Weight Watchers Freestyle

fat free plain Greek yogurt

sugar free, fat free chocolate instant pudding powder

banana

Fat free Reddi Wip

Raspberries or any other fruit

In a small bowl mix together the Greek yogurt and chocolate pudding powder. Optional: put in the freezer for 30 minutes.

Peel the banana and cut it in half lengthwise.

Assemble the banana split.

This Pumpkin Alfredo Whole Wheat Pasta is the perfect healthy option for the 21 Day Fix and Weight Watchers!

Pumpkin Alfredo Whole Wheat Pasta

oz whole wheat pasta

tbsp extra virgin olive oil

onion (diced)

garlic

salt and pepper (to taste)

sage

dry white wine

pumpkin puree

almond milk

Parmesan cheese

sage leaves (for garnish)

cheese

Cook pasta, reserving 2 cups of cooking water.

Heat olive oil in a large saucepan over medium heat. Add onion, salt, and pepper. Saute until onion starts to get translucent.

Add garlic and sage and cook for another 1-2 minutes.

Add white wine and simmer until reduced by about 3/4. This will probably take about 5 minutes.

Stir in pumpkin, almond milk, parmesan, and 1 1/2 cups of the reserved cooking water and heat through.

Carefully transfer to a blender and blend until smooth. Add more of the reserved cooking water if needed.

Mix 4 cups cooked pasta with the sauce until noodles are coated. Add additional parmesan and sage leaves to garnish, if desired. Enjoy!

This Pad Thai Egg Roll in a Bowl is low in carbs but high in flavor (and protein)! I love that it can be made in the Instant Pot or on the stovetop!

Pad Thai Egg Roll In A Bowl {Instant Pot | Stove Top}

chopped greens onions (the leftover green part from above)

cilantro (or skip it if you hate it!)

sriracha (or chile-garlic paste if you prefer)

peanuts (1/4 cup chopped or 28 whole)

lime wedges

eggs, beaten

lb chicken

Tbs low-sodium soy sauce

black pepper

14-16 oz of bagged coleslaw mix (whatever size bag your store has!)

Tbs lime juice

Tbs rice vinegar

tsp honey

cornstarch

In a small bowl, whisk together the lime...

In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.

Scramble eggs, set aside and cover with aluminum...

Scramble eggs, set aside and cover with aluminum foil to keep warm. You can either cook them on saute right in your Instant Pot (be sure to spray your pot!) and then clean our your pot before cooking the rest of the meal, or you can cook them in a separate pan on the stove (that's what I usually do).

Put your pot on saute mode and spray...

Put your pot on saute mode and spray the liner with olive oil cooking spray. Add the chicken to the pan, season with the black pepper, then add in the green onions (white parts only), 1 Tbs of the soy sauce and the garlic. Use a spatula to break up the meat as it starts to cook. Once it's broken up (it doesn't have to be full cooked) add the remaining 1 Tbs soy sauce, turn off the saute mode, close the lid and set to manual (or pressure cook) for 1 minute with a quick pressure release once cooking has finished.

Once the pressure has fully released, turn off...

Once the pressure has fully released, turn off the IP and remove the lid. Turn on the saute mode. Use a spatula to break up the meat, then add the 2 Tbs of the sauce that you set aside earlier (the portion without the cornstarch), the coleslaw mix and the eggs, sauteeing until the coleslaw mix is just heated through. Stir in the remaining sauce and cook until the coleslaw mix is just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Serve with the lime wedges (I love that...

Serve with the lime wedges (I love that extra squeeze of lime at the end!), greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!

In a small pan, scramble your eggs over...

In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.

Spray a large saute pan with olive oil...

Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground chicken. Season the ground chicken with some black pepper and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.

Once the chicken is fully cooked, add the...

Once the chicken is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Serve with lime wedges (I love that extra...

Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!

These homemade Weight Watchers Chocolate Chip Cookies are a guilt-free treat that soft, chewy and melt in your mouth delicious!

Weight Watchers Chocolate Chip Cookies

¾ cup all purpose flour

1tsp baking soda

brown sugar

Truvia sweetener with brown sugar

white sugar

Tbsp chocolate chips

Land O Lakes butter spread with canola oil

vanilla extract

Preheat oven to 350 degrees.

In a large bowl combine flour, baking soda,...

In a large bowl combine flour, baking soda, brown sugar, truvia, and white sugar together until well combined. Add chocolate chips then butter, vanilla and egg whites. Mix until dough is fully mixed.

Line a baking sheet with parchment paper.

Cookie dough will be slightly sticky. Measure out...

Cookie dough will be slightly sticky. Measure out about 1 ½ TBSP of dough and roll into a ball. Place each dough ball about 2 inches apart.

Bake at 350 degrees for about 10-12 minutes...

Bake at 350 degrees for about 10-12 minutes or until golden brown. Allow to cool slightly before enjoying. 

Low Carb Biscuits

almond flour

Quest Nutrition All-Purpose Baking Mix

tbsp baking powder

tsp salt

liquid egg

tbsp frozen salted butter

Yield: 1 Serving (3 points for blue and purple, 5 points for green)Click here to view your WW Personal Points and track it on your app.

Avocado Toast - Weight Watchers Freestyle

bread

Haas avocado

lime wedge

cilantro or fresh parsley, chopped

garlic powder

Salt and pepper

Add the 1/4 avocado to a bowl. Squeeze the lime juice into the bowl, then add cilantro (or parsley), pinch of garlic powder and a little salt and pepper.

Spray a small frying pan with no stick spray and cook the egg.

While the egg is cooking, but your bread in the toaster and toast it.&nbsp;

Spread the avocado mixture over the toast then add the egg on top.

Optional: serve with salsa, hot sauce or sriracha.

Yield: 6 Servings, 1 point per serving for purple, 4 points per serving for blue, 8 points per serving for green(Click here to view your WW Personal Points and track it on your app.)

Breakfast Bowls - Weight Watchers Freestyle

lbs. potatoes,

onion, chopped

red pepper, chopped

orange pepper, chopped

salt

pepper

extra virgin olive oil

eggs

Mexican cheese

containers

Add oil to a skillet and set heat to medium.

Once the oil is warm add the potatoes, onions and peppers. Also add the garlic powder, salt and pepper.  Cover and cook 10 minutes, stirring occasionally.

While the potatoes cook, add the eggs to a mixing bowl. Whisk the eggs until scrambled.

Add a little bit of non-stick cooking spray to a frying pan and cook the scrambled eggs.

Spread out the six containers and fill them with the potatoes, eggs and cheese. Make sure you divide the mixture evenly.

Store the breakfast bowls in the fridge. When you’re ready to eat one place it in the microwave 30-45 seconds.

This air fryer cauliflower is just 5 WW SP for a serving, with all of the texture and flavor of your favorite take out dish.

Air Fryer General Tso's Cauliflower

oz cauliflower florets (about 4 cups or 2 heads cut up)

panko bread crumbs

tsp brown sugar (unpacked)

hoisin sauce

ketchup

tsp ginger (minced)

soy sauce (low sodium)

rice vinegar

tsp sriracha

tsp corn starch (mixed with 2 tsp water)

sesame seeds (for topping)

scallions (for topping)

Cut cauliflower into small florets. Beat eggs in a separate bowl and coat cauliflower thoroughly. Toss in panko bread crumbs. Spray air fryer tray, spread cauliflower in an even layer so there&#39;s no overlap, and spray well with cooking spray.

Air fry cauliflower at 370 for 12 minutes. Cauliflower should be golden brown and crispy.

While cauliflower is frying, mix 2 tsp corn starch with 2 tsp water to create a slurry and set aside. Add all sauce ingredients to a small saucepan and stir to combine.

Cook sauce over medium heat for 2 minutes, then add corn starch slurry to thicken. Bring sauce to a boil and stir consistently until sauce is thick, roughly 3 more minutes.

Once sauce has thickened, add cauliflower to a mixing bowl and coat with sauce. Toss to coat. Top with sesame seeds and scallions and serve!

This Curry Chicken Salad with grapes and Greek yogurt is the bomb! And it's undercover healthy, too!

Healthy Curry Chicken Salad with Grapes and Greek Yogurt

chicken breasts

0% greek yogurt

curry powder

tbsp sriracha

limes (juiced)

tbsp honey

cilantro (finely chopped)

mint (finely chopped)

purple grapes (halved)

celery (diced)

onion

Bring a pot of super salty water to a boil and add the chicken breasts. Poach until each breast is cooked through then allow to cool. Shred the chicken and place it in a big mixing bowl.

In another bowl, combine greek yogurt with curry powder, sriracha, lime juice, honey, cilantro, mint and salt. Stir everything together and set aside.

Add grapes, celery and onion to the shredded chicken then pour on the curry mixture. Toss everything together then refrigerate for at least 20 minutes for the flavors to develop.

Serve on toast, with salad, on top of cucumbers or in a wrap for a healthy lunch!

Yield: 8 servingsClick here to view your WW Points and track it on your app.

Bubble Up Pizza Casserole

turkey sausage (I used breakfast patties

tomato sauce

Italian seasoning

oregano

basil

Jumbo

part-skim mozzarella cheese, shredded

turkey pepperoni

Add the turkey sausage to a medium size pan. Break it up and cook it all the way through.

Drain any liquid from the turkey, then add the tomato sauce and all of the seasonings. Heat this until it begins to simmer, then turn off the heat.

Cut each biscuit into 8 pieces, then add them to the tomato sauce. (You can also add veggies to this mixture.)

Spray an 8x10 baking dish with no-stick cooking spray, then add the sauce mixture.

Sprinkle the mozzarella cheese on top, then add the pepperoni.

Bake for 30 minutes. Enjoy!

Savor the fresh and vibrant flavors of the Far East with my Asian-inspired Chicken Wrap. Tender chicken is paired with a colorful medley of crisp vegetables, all delicately wrapped in a soft lavash. The star of this dish is my homemade peanut sauce, crafted with a perfect balance of creamy peanut butter, tangy soy sauce, and a hint of chili for a touch of heat. This wrap is a wholesome and satisfying choice that will transport your taste buds on a culinary journey.

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The most viewed ww recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cool Whip Cookies - Weight Watchers...

Iced Coffee Protein Shake

Banana Split - Weight Watchers Free...

Pumpkin Alfredo Whole Wheat Pasta

Pad Thai Egg Roll In A Bowl {Instan...

Weight Watchers Chocolate Chip Cook...

Low Carb Biscuits

Avocado Toast - Weight Watchers Fre...

Breakfast Bowls - Weight Watchers F...

Air Fryer General Tso's Cauliflower

Healthy Curry Chicken Salad with Gr...

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Oatmeal PB &amp; Chocolate Protein ...

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The most viewed ww recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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