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    Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes
    Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes
    Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes
    Ebook591 pages5 hours

    Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes

    By Weight Watchers

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    About this ebook

    Really hungry? In a rush? Weight Watchers Cook It Fast has 250 delicious, healthful, quick and easy recipes that will help you put food on the table in thirty minutes or less. Weight Watchers Cook It Fast has you covered for every meal of the day--and desserts too! You'll find ideas for

    * Breakfasts that will get you going
    * Lunches that can be enjoyed at home or brown-bagged
    * Robust dinners for the times you're really, really hungry
    * Slow cooker meals with no fuss
    * Snacks and desserts to satisfy your cravings in no time

    Weight Watchers Cook It Fast relies on fresh fruits and vegetables, lean meats and seafood, and whole grains to create tasty, satisfying dishes to fit your busy lifestyle.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateAug 5, 2014
    ISBN9781466854819
    Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes
    Author

    Weight Watchers

    WEIGHT WATCHERS INTERNATIONAL, INC. is the world's leading provider of weight management services. Weight Watchers holds almost 45,000 meetings weekly where members receive group support and learn about healthy eating patterns, behavior modification and physical activity. The leading Internet-based weight management provider in the world,  the company also offers a range of products and publications for those interested in managing their weight.

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      Book preview

      Weight Watchers Cook it Fast - Weight Watchers

      15

      Minute meals

      15 Minute Breakfasts

      Spinach-Feta Scramble

      Asparagus and Chive Omelette

      Provençal Omelette

      Veggie Breakfast Burrito

      Southwestern-Style Huevos Rancheros

      Bacon, Cheddar, and Egg-Topped English Muffins

      Waffles with Blueberries and Maple Cream

      Cinnamon French Toast

      Breakfast Berry Parfaits

      Morning Chai

      Peanut Butter Blast

      Soy-Blueberry Breakfast Shake

      15 Minute Lunches

      Ham and Swiss Panini

      Chicken and Roasted Pepper Sandwiches

      Grilled Chicken and Jack Cheese Sandwiches

      Turkey Wraps with Lemon-Yogurt Sauce

      Asian-Style Duck Roll-Ups

      Salmon Salad Sandwich

      Quick Turkey Tostadas

      Cilantro-Lime Shrimp Salad Pitas

      California Health Sandwiches

      Best BLTs

      Avocado, Spinach, and Feta Wrap

      Ham and Navy Bean Confetti Soup

      Winter Squash Soup with Lime Cream

      Southern Vegetable Gumbo

      Roast Beef Salad with Creamy Horseradish Dressing

      Mexicali Chicken Salad

      Greek-Style Chicken Salad

      Tropical Turkey Salad

      Fruity Chicken Salad

      Chicken Salad with Fennel, Arugula, and Blue Cheese

      Chinese Chicken Slaw

      Key West-Style Shrimp Salad

      15 Minute Dinners

      Maple and Chili-Broiled T-Bone Steaks

      Filets Mignons with Cauliflower Puree

      Herb-Crusted Filets Mignons

      Caesar-Style Steak Salad

      Grilled Citrus Pork with Cucumber-Orange Salad

      Lamb and Onion Kebabs with Mint

      Superfast Barbecued Chicken

      Easy Chicken Cutlets Parmesan

      Turkey Cutlets with Mushroom-Wine Sauce

      Grilled Chicken Salad with Raspberries and Goat Cheese

      African-Spiced Turkey and Squash Stew

      Grilled Ginger Chicken with Peach Salsa

      Grilled Salmon with Quick Tomato Tapenade

      Salmon au Poivre with Watercress

      Tuna Steaks with Avocado-Orange Relish

      Halibut with Salsa Verde

      Roast Halibut with Chunky Roasted Pepper Sauce

      Thai Shrimp and Melon Salad

      Sesame Scallops

      Sesame Noodles with Green Vegetables

      15 Minute Snacks and Sweets

      Cottage Cheese and Sun-Dried Tomato Dip

      Dried Cranberry-Popcorn Mix

      Chili-Spiced Popcorn

      Open-Faced Roast Beef Sandwich Bites

      Turkey and Roasted Pepper Lettuce Wraps

      Vanilla Yogurt Sundae

      Mixed Melon with Honeyed Ricotta

      Honeydew-Strawberry Soup

      Pineapple Crush Smoothies

      Strawberry Colada Cooler

      breakfasts

      Spinach-Feta Scramble

      SERVES 1

      1 large egg

      3 large egg whites

      1 cup lightly packed baby spinach

      2 tablespoons crumbled reduced-fat feta cheese

      ¼ teaspoon black pepper

      1 teaspoon canola or olive oil

      1.  Whisk together egg and egg whites in medium bowl. Stir in spinach, feta, and pepper.

      2.  Heat oil in medium nonstick skillet over medium heat. Pour in egg mixture and cook, stirring, until eggs are set and cheese is slightly melted, about 3 minutes.

      PER SERVING (1 plate): 197 Cal, 11 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 218 mg Chol, 432 mg Sod, 4 g Total Carb, 1 g Fib, 20 g Prot, 66 mg Calc.

      PointsPlus value: 5.

      Asparagus and Chive Omelette

      SERVES 1

      ½ cup fat-free egg substitute

      ⅛ teaspoon salt

      ⅛ teaspoon black pepper

      1 teaspoon canola oil

      2 tablespoons shredded low-fat Swiss cheese

      ¼ cup frozen chopped asparagus, thawed

      ¼ cup frozen peas, thawed

      ¼ cup chopped red bell pepper

      2 tablespoons chopped fresh chives or scallions

      1.  Whisk together egg substitute, salt, and black pepper in medium bowl.

      2.  Heat oil in medium nonstick skillet over medium heat. Add egg mixture and cook, stirring gently, until underside is set, about 1 minute.

      3.  Sprinkle Swiss, asparagus, peas, and bell pepper over half of omelette. Fold unfilled half of omelette over to enclose filling. Cook until cheese is melted, about 2 minutes.

      4.  Slide omelette onto plate and sprinkle with chives.

      PER SERVING (1 omelette): 181 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 615 mg Sod, 13 g Total Carb, 4 g Fib, 20 g Prot, 206 mg Calc.

      PointsPlus value: 4.

      Provençal Omelette

      SERVES 2

      2 large eggs

      2 large egg whites

      1 tablespoon fat-free half-and-half

      ¼ teaspoon salt

      ½ teaspoon herbes de Provence

      1 teaspoon olive oil

      ½ cup grape tomatoes, halved

      ¼ cup shredded fat-free Cheddar cheese

      Chopped fresh parsley

      2 slices reduced-calorie whole wheat bread, toasted

      1.  Whisk together eggs, egg whites, half-and-half, salt, and herbes de Provence in medium bowl.

      2.  Heat oil in medium nonstick skillet over medium heat. Add egg mixture and cook, stirring gently with heatproof rubber spatula, until underside is set, about 2 minutes.

      3.  Sprinkle tomatoes and Cheddar evenly over half of omelette. Fold unfilled half of omelette over filling and continue to cook until eggs are set, about 1 minute longer.

      4.  Slide omelette onto plate and cut in half; sprinkle with parsley. Serve with toast.

      PER SERVING (½ omelette and 1 slice toast): 213 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 215 mg Chol, 745 mg Sod, 18 g Total Carb, 4 g Fib, 17 g Prot, 188 mg Calc.

      PointsPlus value: 6.

      Cook’s Note

      To dress up the plates and make a delicious partner for the omelette, serve fresh berries in small clear dishes alongside.

      Provençal Omelette

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