Weight Watcher Recipes

4 Points Per Serving

This is a moist and delicious bread, perfect for an afternoon snack for the kids, just spread with some peanut butter for a nutritious bite. For you, just spray with a little buttery spray and sprinkle with a hint of cinnamon sugar - most tasty!

2 cups warm water (110 to 115 º F.)
3/4 cup honey
2 tablespoons active dry yeast
6 cups whole-wheat flour
2 tart apples, peeled, cored and chopped
1 cup chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups unbleached flour

In a large bowl, mix the water and sprinkle the yeast on top. Set aside to proof for 10 minutes. Stir in 2 cups of the whole-wheat flour. Beat well for 3 minutes with an electric mixer (or beat vigorously by hand). Stir in the apples, walnuts, cinnamon, salt and remaining honey. Stir in the unbleached flour. Turn out onto a floured counter and knead in enough of the remaining whole-wheat flour to form a workable dough. Knead for 10 minutes, or until smooth, elastic and only a bit sticky. Form into a ball. Lightly coat a large bowl with non-stick cooking spray. Add the dough and coat the top of it with non-stick spay. Cover the bowl and set aside in a warm place (80 to 85º F.), allowing the dough to rise for 1 hour, or until doubled in size. Lightly spay two 9″ X 5″ loaf pans with non-stick cooking spray. Punch down the dough and divide it in half. Shape the dough into 2 loaves and place in the prepared pans. Cover and let rise in a warm place for 45 minutes. Preheat the oven to 375º F. Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom. Remove the bread from the pans and let cool on a wire rack.

Makes 2 loaves; 24 slices

213 calories, 3.7 g. total fat 6.8 g. protein. 41 g. carb 4.4 g. fiber, 180 mg. sodium

4 Points Per Serving

This is a moist and delicious bread, perfect for an afternoon snack for the kids, just spread with some peanut butter for a nutritious bite. For you, just spray with a little buttery spray and sprinkle with a hint of cinnamon sugar - most tasty!

2 cups warm water (110 to 115 º F.)
3/4 cup honey
2 tablespoons active dry yeast
6 cups whole-wheat flour
2 tart apples, peeled, cored and chopped
1 cup chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups unbleached flour

In a large bowl, mix the water and sprinkle the yeast on top. Set aside to proof for 10 minutes. Stir in 2 cups of the whole-wheat flour. Beat well for 3 minutes with an electric mixer (or beat vigorously by hand). Stir in the apples, walnuts, cinnamon, salt and remaining honey. Stir in the unbleached flour. Turn out onto a floured counter and knead in enough of the remaining whole-wheat flour to form a workable dough. Knead for 10 minutes, or until smooth, elastic and only a bit sticky. Form into a ball. Lightly coat a large bowl with non-stick cooking spray. Add the dough and coat the top of it with non-stick spay. Cover the bowl and set aside in a warm place (80 to 85º F.), allowing the dough to rise for 1 hour, or until doubled in size. Lightly spay two 9″ X 5″ loaf pans with non-stick cooking spray. Punch down the dough and divide it in half. Shape the dough into 2 loaves and place in the prepared pans. Cover and let rise in a warm place for 45 minutes. Preheat the oven to 375º F. Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom. Remove the bread from the pans and let cool on a wire rack.

Makes 2 loaves; 24 slices

213 calories, 3.7 g. total fat 6.8 g. protein. 41 g. carb 4.4 g. fiber, 180 mg. sodium

8 ounces ground 90% lean beef or turkey
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

Preheat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray.

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.

Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

Serves 4 (2 each). Serving size (2 chimichangas)

Per serving: 276 Cal, 8g Fat, 2g Fiber Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal. Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable

6 WW points