Introduction to Delicious Weight Watchers Diet Recipes
Losing weight and maintaining a healthy lifestyle can be challenging for many people. However, following the right diet plan is essential in this journey, ensuring your progress is not derailed. Weight Watchers offers an array of delicious recipes that are not only nutritious but also satisfy your cravings while sticking to your weight loss goals.
1. Chicken and Avocado Tacos
Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 3 tablespoons olive oil, divided
– 8 corn or flour tortillas
– 1 lime, juiced
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cumin
– 2 ripe avocados, sliced
– 1 cup shredded iceberg lettuce
– 8 radishes, thinly sliced
– 1/2 cup salsa verde or pico de gallo
Directions:
1. Preheat the oven to 375°F (190°C).
2. Season chicken with salt and pepper and place on a large baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the chicken breasts and bake for about 18-20 minutes until cooked through.
3. While chicken is cooking, heat 1 tablespoon olive oil in a small skillet over medium heat. Add spices (chili powder, garlic powder, cumin) and fry for about 45 seconds to release aromas. Remove from the heat and allow to cool slightly.
4. Once the chicken has finished cooking, slice into strips and toss with the remaining olive oil and lime juice. Sprinkle the spice mixture over the chicken and mix well.
5. Assemble tacos by placing some shredded lettuce, radish slices, avocado slices, and salsa verde in the center of each tortilla. Top with the chicken mixture and serve.
2. Grilled Peach, Prosciutto, and Burrata Salad
Ingredients:
– 1 teaspoon honey
– 1 tablespoon balsamic vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
– 3 peaches, halved and pitted
– 6 slices prosciutto
– 8 cups mixed greens or arugula
– 2 balls of fresh burrata cheese
– 1/2 cup walnuts, toasted
Directions:
1. Combine honey and balsamic vinegar in a small bowl, whisking well. Slowly pour in the olive oil while continuously whisking until you achieve an emulsified dressing. Season with salt and pepper to taste. Set aside.
2. Preheat grill or grill pan over medium heat. Brush peaches with some of the honey-balsamic dressing on both sides. Grill for about 4 minutes per side or until charred and softened. Remove from grill and slice into wedges.
3. Wrap prosciutto around the base of each peach half, securing it with a toothpick if necessary.
4. Divide greens evenly onto serving plates. Toss with remaining dressing to coat. Place a slice of grilled peach and prosciutto on top of each salad. Cut burrata into chunks and place atop the salads. Sprinkle toasted walnuts over the salads and serve immediately.
3. Chicken Enchilada Pasta Skillet
Ingredients:
– 8 oz. uncooked whole wheat rotini pasta
– 1 teaspoon olive oil
– 1 pound boneless, skinless chicken breasts, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 (4 oz.) can chopped green chilies
– 1 (14.5 oz.) can diced tomatoes with green chilis
– 2 tablespoons taco seasoning
– 1/2 teaspoon salt
– 1/2 cup shredded reduced-fat cheddar cheese
Directions:
1. Cook pasta according to package instructions, reserving about 1/4 cup of the cooking water before draining.
2. Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5-7 minutes or until browned on all sides. Remove from the pan and set aside.
3. To the same skillet, add garlic, corn, green chilies, diced tomatoes with green chilis, taco seasoning, salt, reserved pasta cooking water, and cooked chicken. Stir well to combine.
4. Bring mixture to a simmer, stirring occasionally until reduced slightly and thickened. Add the cooked pasta and toss gently. Remove from heat and sprinkle shredded cheese on top of the dish. Cover and let stand for 2-3 minutes or until cheese has melted. Serve immediately.
4. Grilled Shrimp and Quinoa Salad
Ingredients:
– 1 cup uncooked quinoa, rinsed and drained
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 pound large shrimp, peeled with tails removed and deveined
– 3 cups mixed greens or arugula
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1 avocado, diced
Directions:
1. Preheat the grill to medium heat. Cook quinoa according to package instructions, seasoning with salt and pepper to taste. Set aside to cool.
2. In a large bowl, whisk together 1 tablespoon olive oil and a pinch of salt and pepper. Toss shrimp in the marinade until well coated. Thread shrimp onto skewers or place directly on the grill, and cook for about 3-4 minutes per side or until cooked through. Remove from heat and set aside.
3. Divide greens evenly between two plates, topping with quinoa, tomatoes, onion, and avocado slices. Place a few shrimp skewers on top of the salads. Drizzle with remaining olive oil and serve immediately.
5. Tropical Chicken and Couscous Bowl
Ingredients:
– 1/2 cup uncooked couscous
– 3 tablespoons low-sodium chicken broth
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 teaspoons curry powder
– Salt and pepper to taste
– 1 cup cooked black beans, drained and rinsed
– 2 cups cubed pineapple chunks
– 2 ripe mangoes, sliced
– 2 limes, quartered
– 1/2 cup chopped cashews
– Fresh cilantro or parsley for garnish (optional)
Directions:
1. Cook couscous according to package instructions using chicken broth instead of water. Set aside and allow to cool slightly.
2. In a large skillet over medium heat, heat olive oil and sauté garlic until fragrant. Add chicken pieces and cook for about 5 minutes, stirring occasionally. Sprinkle curry powder over the chicken and season with salt and pepper. Continue cooking until chicken is no longer pink in the center.
3. Add cooked couscous, black beans, pineapple chunks, mango slices, and lime quarters to a large serving bowl or divide evenly between individual bowls. Top with cooked chicken and garnish with chopped cashews. Serve with fresh cilantro or parsley, if desired.