Roasted Veggies Weight Watchers 1 Point Recipes
25 BEST WEIGHT WATCHERS RECIPE COLLECTION
These Weight Watchers recipes make it easy to eat healthy foods! From pancakes to pizza to pasta, you'll never feel deprived with these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Weight Watchers recipe in 30 minutes or less!
Nutrition Facts :
WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!
Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.
Provided by xpnsve
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
- Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
- Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.
ROASTED VEGGIES WEIGHT WATCHERS - 1 POINT
I love Weight Watchers, but I hate recipes that call for cooking spray, sugar substitute, and fat free this or that. These things are not good for you! About this recipe: You can substitute any non-starchy roastable veggies in this recipe.
Provided by Seante C.
Categories Vegetable
Time 30m
Yield 12 1 cup servings, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450.
- Mix all of ingredients in a bowl. Dump everything in a roasting pan.
- Bake about 20 minutes until veggies are tender stirring about halfway through.
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ROASTED MIXED VEGETABLES | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
Cuisine AmericanTotal Time 45 minsServings 8
- Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
- Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.
ROASTED MIXED VEGETABLES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 8Total Time 45 minsCategory Dinner,Lunch,Appetizers
- Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.
- Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.
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From weightwatchers.com
Cuisine American,CanadianCategory DinnerServings 4Total Time 1 hr 30 mins
- Preheat oven to 425 degrees. Line a 9” x 11” brownie pan with 2 layers of aluminum foil (lay in both directions).
- Toss together potatoes, carrots, parsnips, onion, olive oil, 2 tsp kosher salt, and 2 tsp fresh rosemary in a bowl. Spread across pan.
- Rub chicken all over with lemon juice and remaining 1 tsp rosemary/ 2 tsp kosher salt. Prick holes with a fork all over lemon and stuff inside cavity of chicken. Place chicken in pan, breast side down over vegetables mixture and cook for 30 minutes. Remove from oven and use tongs or two spoons to flip chicken breast side up. Stir vegetables and return to oven for an additional 45 minutes or until a thermometer placed in chicken thigh registers at 180 degrees. Remove from oven and let rest for 10 minutes before carving.
- Serve chicken (either one breast, or one thigh/drumstick) with 1 cup of roasted vegetables and pan sauce drizzled over all.
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ROAST TURKEY BREAST WITH SAGE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 10Total Time 2 hrsCategory Dinner,Lunch
- Pat turkey dry. Combine butter, oil, garlic, 2 tablespoons sage, the lemon zest, salt, and pepper in small bowl. Loosen skin on breast and rub 2 tablespoons of mixture under skin. Rub remaining mixture over turkey. Place on rack in roasting pan. Roast until browned and instant-read thermometer inserted in thickest part of breast but not touching bone registers 165°F, about 11/4 hours. Transfer turkey to cutting board and let rest 15 minutes.
- Meanwhile, combine broth and orange juice in small saucepan. Bring to boil, reduce heat, and simmer until reduced to 2/3 cup, about 8 minutes. Spoon off fat from pan juices and add remaining liquid to saucepan. Combine water and cornstarch in small bowl; stir into orange juice mixture. Bring to boil; boil until thickened, about 1 minute. Stir in lemon juice and remaining 1 tablespoon sage. Slice breast into 20 slices. Remove skin before eating. Serve with sauce.
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From weightwatchers.com
Servings 6Total Time 1 hrCategory Dinner
- Preheat the oven to 400°F. Place the oil in a large shallow roasting pan or jelly-roll pan. Heat the pan in the oven until the oil is hot, about 2 minutes. Add the red potatoes, sweet potato, carrots, parsnips, beets, and onions.
- Combine the broth, tomato paste, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables; mix well. Bake, stirring a few times, until the vegetables are tender, about 45 minutes. Serve hot or warm. Yields about 3/4 cup per serving.
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