Weight Watchers - Easy Recipes

03/11/2025

This stuff is the best! JUSTTT💲3.XX‼️‼️

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03/11/2025

Armadillo Tough Collapsible Medium 4 Tier Metal Storage Shelf with 300 lb. Capacity with Wheels
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08/20/2024

🌟 Crockpot Roast with Potatoes and Carrots 🌟
Ingredients:
3 lb (1.4 kg) beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, sliced
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
1️⃣ Season the beef chuck roast with salt and pepper on all sides.
2️⃣ In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
3️⃣ In the same skillet, add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.
4️⃣ Add the carrots and potatoes to the crockpot, arranging them around the roast.
5️⃣ In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables in the crockpot. Add the bay leaves.
6️⃣ Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and the vegetables are cooked through.
7️⃣ Remove the bay leaves before serving. Garnish with fresh chopped parsley.
8️⃣ Serve the crockpot roast hot with the potatoes and carrots.
Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8-10 hours 15 minutes or 4-5 hours 15 minutes
Kcal: 500 kcal per serving | Servings: 6 servings😋❤️

08/20/2024

Garlic Butter Pork Chops with Cheesy Potato Bake
Ingredients:
For the Pork Chops:
4 bone-in pork chops, about 1 inch thick
3 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
2 sprigs fresh thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
For the Cheesy Potato Bake:
4-5 medium potatoes, thinly sliced
1 medium onion, thinly sliced
2 cups shredded cheddar cheese
1 cup milk
1/2 cup sour cream
2 tbsp butter
1 tsp garlic powder
Salt and pepper to taste
Directions:
Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Potatoes: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until translucent. Stir in the garlic powder, salt, and pepper. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the cooked onions. Sprinkle 1 cup of shredded cheese over the top. Repeat with the remaining potatoes, onions, and cheese.
Make the Sauce: In a medium saucepan, combine the milk and sour cream. Cook over medium heat until warmed through. Pour this mixture evenly over the potatoes. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Cook the Pork Chops: While the potatoes are baking, season the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes per side. Remove the pork chops and set aside.
Prepare the Garlic Butter: In the same skillet, add 2 tbsp of butter and melt over medium heat. Add the minced garlic and thyme, cooking until fragrant. Return the pork chops to the skillet and spoon the garlic butter over them.
Combine and Bake: Remove the foil from the potatoes and place the browned pork chops on top. Pour the garlic butter sauce over the pork chops and potatoes. Return the dish to the oven and bake, uncovered, for an additional 30 minutes, or until the potatoes are tender and the pork chops are cooked through.
Serve: Let the dish rest for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.
Prep Time:
20 minutes
Cooking Time:
1 hour
Total Time:
1 hour 20 minutes
Kcal:
Approx. 500 kcal per serving
Servings:
Serves 4

08/14/2024

Weight Watchers Strawberry and cottage cheese muffins – 1 point. These muffins pack a nutritional punch, and with the addition of oats, they’ll keep you feeling fuller for longer. This is very nice.

Ingredients
Fresh dates
12 individual, pitted, roughly chopped
Baking powder
2 tsp
97% fat-free cottage cheese
1 cup(s), (250g)
Quick oats
2 cup(s), (180g)
Egg(s)
3 medium
Vanilla bean extract, alcohol free
2 tsp
Fresh strawberries
250 g, sliced
Instructions
Preheat oven to 180°C. Line a 12-hole ⅓ cup (80 ml) capacity muffin tray with paper cases.
Combine dates and 2 tablespoons boiling water in a large microwave–safe bowl. Cover and microwave on High (100%) for 1½ minutes. Stir in baking powder (mixture will foam).
Process cottage cheese in a food processor until smooth. Add oats, eggs, vanilla and date mixture and process until combined (to prevent a dense texture, do not overprocess). Add 200 g strawberries and pulse to combine.
Spoon mixture evenly into paper cases. Scatter over remaining strawberries and lightly press into the mixture. Bake for 30 minutes or until golden and a skewer inserted into the centre of muffins comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack. Serve warm or cooled.

08/14/2024

I made Chocolate Frosty’s!
My hubby is beyond addicted to this stuff! We finish one serving and he's asking when I can make it again haha. I need to teach him how to make it! I love this quick & easy recipe and it’s a treat for Keto lovers...Please verbally express something to keep getting my recipes.... Thank you...

INGREDIENTS
1 Cup of Unsweetened Almond Milk
2 Tablespoons of Sugar-Free Fat-Free Chocolate Pudding Mix or Vanilla, Butterscotch, Pistachio – pick your favorite flavor.
1 teaspoon of Unsweetened Cocoa Powder
1 teaspoon of Vanilla Extract
2 Packets of Stevia
About 10-12 Ice Cubes
Optional – 2 Tablespoons of Cool Whip Lite
INSTRUCTIONS
1: Take all of your Ingredients and add to your Nutribullet or Blender
2: Mix or Blend for One Minute
3: Pour and Serve Yum!

08/14/2024

Raspberries Mouthwatering Dessert
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tbsp unsalted butter, melted
F or the Cheesecake Mixture:
1 (8-ounce) block cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
1/4 cup raspberry puree
For the Raspberry Swirl:
1/2 cup raspberry puree
2 tbsp sugar
For the Topping:
Whipped cream
Fresh raspberries
Powdered sugar for dusting
Directions:
Crust: Combine graham cracker crumbs with sugar and butter. Press into the bottom of a 9×13 inch pan. Chill in the fridge.
Cheesecake Mixture: Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, then fold in flour.
Assembly: Pour cheesecake mixture over crust. Dollop raspberry puree on top. Use a toothpick to create swirls.
Bake: Preheat oven to 325°F (163°C). Bake for 35-40 minutes. Let cool, then refrigerate for at least 3 hours.
Topping: Pipe whipped cream on top, add a raspberry, and dust with powdered sugar before serving.

01/11/2024

08/15/2023

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