My Favorite Weight Watchers Recipes: Feel Full With Big Portions!

Updated on May 11, 2018
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

I haven’t been skinny since I was 4 years old and almost died of pneumonia. It was a struggle to stay within my weight standards my entire military career. Weight Watchers Quick Start Cookbook was my salvation. I always returned to this great resource when I needed to drop more than a couple pounds. Some of the recipes have become diet staples.

When I first started with my Weight Watchers cookbook, I had to lose about 15 to 20 pounds. After 'the new wore off' of the program, one of the toughest things for me? I missed feeling truly full and satisfied! It’s hard to be satisfied with 'enough' when you’re used to eating 'more than enough'. I just wanted to feel full.

If you’re a big eater too, don’t despair. You can eat healthy, lose weight, yet feel full. Check out these low calorie, low fat, and relatively low carb recipes. These recipes are my modifications of Weight Watchers Quick Start cookbook recipes.

I tweaked recipe ingredients according to how many bread and meat servings I was targeting, usually 4 bread servings and 5 proteins per day. WW recommended a minimum of 2 vegetable servings per day. I consider non-starchy vegetables unlimited- the more the better. This includes vegetables like cabbage, broccoli, salad greens, and zucchini. These non-starchy vegetables are the key to having a sizeable portion.

My terminology and servings are based on the old Weight Watchers exchange program. You could get a copy of the Quick Start book. You can see my original article for some insight into how flexible a diet can be and still be successful. I also included some very basic information on what constitutes a serving in my original article. Women’s daily exchanges are 3 fruit, 2 milk, 2 bread, 3 fat, 6 protein and at least 2 vegetables. (As I indicated before, I tweaked my program a bit per my food preferences.) Men get 4 fruit, 2 milk, 4 bread, 3 fat, 8 protein, and at least 2 vegetables.

So for you big eaters out there, enjoy these recipes that offer hardy portions.

Recipes included in this article:

  • Tomatoes, Beef, Cabbage, and Pasta
  • Stuffed Eggplant
  • Stir-Fry with Chicken

Tomatoes, Beef, Cabbage and Pasta

Click thumbnail to view full-size
Weight Watchers Beef, Cabbage, and Pasta from Quick Start CookbookSimmer tomato and ground beef mixture 40 minutes.  Add bag of cabbage and stir to combine.  Simmer tomato, meat and cabbage 30 to 40 minutes.  Add pasta and continue to heat 10 minutes.  Ready to eat
Weight Watchers Beef, Cabbage, and Pasta from Quick Start Cookbook
Weight Watchers Beef, Cabbage, and Pasta from Quick Start Cookbook | Source
Simmer tomato and ground beef mixture 40 minutes.
Simmer tomato and ground beef mixture 40 minutes. | Source
Add bag of cabbage and stir to combine.
Add bag of cabbage and stir to combine. | Source
Simmer tomato, meat and cabbage 30 to 40 minutes.
Simmer tomato, meat and cabbage 30 to 40 minutes. | Source
Add pasta and continue to heat 10 minutes.
Add pasta and continue to heat 10 minutes. | Source
Ready to eat
Ready to eat | Source

This is one of my favorite cabbage dishes, my modification of WW Skillet Ground Veal ‘n Cabbage from Quick Start. I adjusted the recipe for 2 protein, 1 bread, and 1 fat serving. I don’t track the vegetable servings, though I would guess this recipe to have 3 or more (the cabbage cooks down). I like a sprinkle of parmesan cheese. If you want more cheese, allow 1 protein and 1 fat per ounce of cheese.

Yield: 6 serving of 1 bread, 2 protein, ½ fat, 3-4 vegetables. Add 1 protein and 1 fat for 1 oz cheese, or ½ protein and ½ fat for ½ oz of cheese.

Ingredients

  • 1 T olive oil
  • 1 ½ c or 1 large chopped onion
  • 8 oz mushrooms, sliced (optional)
  • 3-6 cloves of garlic, minced
  • 14 oz lean ground beef (target is 12 oz after cooking, 2 oz per serving)
  • 1 T Lawry’s seasoned salt
  • 8 cups shredded cabbage (or one medium head, or one bag)
  • 1 large can diced or crushed tomatoes
  • 1 cup pureed carrots (Optional; I do this for most tomato-based dishes, to add extra nutrients and fiber.)
  • 1 can tomato sauce
  • Italian spices such as basil, oregano, and parsley
  • 3 cups cooked elbow macaroni (allow ½ c per serving)

Instructions

  1. Sauté onion, garlic and mushrooms in oil.
  2. Add browned and drained hamburger. If you use a super lean ground beef or veal, you can just brown with the onions, garlic and mushrooms, with no need to drain.
  3. Add tomatoes, tomato juice, and seasonings. Mix thoroughly with other ingredients.
  4. Simmer 40 minutes to soften the meat.
  5. Add cabbage and pureed carrots. Stir to combine. Simmer another 40 minutes, or until cabbage is done to your liking.
  6. Add macaroni. Stir to combine. Heat an additional 10 minutes.
  7. Serve with cheese if desired.

Weight Watchers Quick Start Plus (Plume)
Weight Watchers Quick Start Plus (Plume)

This is a great book. I bought this book my first year in the Air Force, and was able to learn their exchange system of calorie and portion control, without fees or meetings. I've used this book so much over the years, it's about to the point of needing an elastic band to hold it together.

 

Stuffed Eggplant

Click thumbnail to view full-size
Weight Watchers Stuffed Eggplant1.25 lb eggplantBlanch halves in boiling water 4 minutesCool in ice water bathScoop out pulp with small knife and spoonChop pulpAdd tomato sauce and spicesAdd cooked macaroniSpoon meat-macaroni mixture into eggplant halvesTop with mozzarella and bakeHot out of the ovenTop with Parmesan cheese for serving
Weight Watchers Stuffed Eggplant
Weight Watchers Stuffed Eggplant | Source
1.25 lb eggplant
1.25 lb eggplant | Source
Blanch halves in boiling water 4 minutes
Blanch halves in boiling water 4 minutes | Source
Cool in ice water bath
Cool in ice water bath | Source
Scoop out pulp with small knife and spoon
Scoop out pulp with small knife and spoon | Source
Chop pulp
Chop pulp | Source
Source
Add tomato sauce and spices
Add tomato sauce and spices | Source
Add cooked macaroni
Add cooked macaroni | Source
Spoon meat-macaroni mixture into eggplant halves
Spoon meat-macaroni mixture into eggplant halves | Source
Top with mozzarella and bake
Top with mozzarella and bake | Source
Hot out of the oven
Hot out of the oven | Source
Top with Parmesan cheese for serving
Top with Parmesan cheese for serving | Source

This is based on WW Baked Veal-Stuffed Eggplant, with minor modifications.

Yield: 4 serving of 1 bread, 4 protein, 1 fat, 4-5 vegetables each.

Ingredients:

  • 2 eggplants, about 1 ¼ lb each
  • 1 T plus 1 tsp olive oil
  • 1 medium onion chopped
  • 3-6 cloves minced garlic
  • 2 c sliced mushrooms
  • 14-16 oz ground beef (target is 12 oz after cooking, 3 oz per serving)
  • 1 15-oz can crushed tomatoes
  • 1 tsp basil
  • 1 tsp Lawry’s seasoned salt
  • 2 c cooked macaroni
  • 4 oz mozzarella cheese
  • 1 T plus 1 tsp parmesan

Instructions:

  1. Cut eggplant lengthwise. Blanch in boiling water about 4 minutes. Cool slightly and scoop out pulp. Set shells aside, cut side down. Chop eggplant pulp.
  2. Heat oil in large saucepan or Dutch oven and add onions and garlic. Sauté 1 minute on medium. Increase heat and add mushrooms and sauté about 3 minutes. Mixture should be mostly dry (Cooking mushrooms at low heat essentially simmers them in their own liquid.)
  3. Add in hamburger. If you use extra lean ground beef or veal, you won’t need to drain.
  4. Preheat oven to 375º.
  5. Stir in tomatoes, eggplant pulp, and seasonings into meat mixture. Simmer 10 minutes.
  6. Add macaroni. Stir to combine.
  7. Divide mixture evenly into the 4 eggplant shells. Top with 1 oz mozzarella each.
  8. Bake 30 minutes. Remove from oven. Top each with 1 tsp parmesan cheese.

How to Remove Eggplant Pulp

Stir-Fry with Chicken

Click thumbnail to view full-size
Lo Mein- Stir fried cabbage, onions and mushrooms with grilled chicken and noodlesStir-fry with chicken (no rice or pasta)Spices for stir-fry  Stir-fry with rice (no meat).  Stir-fry with chicken and shrimp over rice
Lo Mein- Stir fried cabbage, onions and mushrooms with grilled chicken and noodles
Lo Mein- Stir fried cabbage, onions and mushrooms with grilled chicken and noodles | Source
Stir-fry with chicken (no rice or pasta)
Stir-fry with chicken (no rice or pasta) | Source
Spices for stir-fry
Spices for stir-fry | Source
Stir-fry with rice (no meat).
Stir-fry with rice (no meat). | Source
Stir-fry with chicken and shrimp over rice
Stir-fry with chicken and shrimp over rice | Source

The Quick Start cookbook has a recipe for Chicken Lo Mein, and Beef Stir-Fry. Neither has cabbage, the primary ingredient of my stir-fry. There are obviously numerous ingredients that can go in stir-fry. We keep it pretty simple at our house: cabbage, mushrooms, and onions. We usually have it with grilled chicken strips, or sometimes with chicken and shrimp. You could also use beef or pork strips. Serve with rice, and you have fried rice. Serve with noodles and you have Lo Mein. I have also eaten it without pasta or rice, just the vegetables and meat. I’ve also eaten it with rice and no meat.

Yield: 4 to 6 servings of 2 bread, 3 protein, 1 fat, and 3-5 vegetables each.

Ingredients:

  • 1 bag of shredded cabbage
  • 1 large onion, cut in thin half slices
  • 8 oz mushrooms, sliced
  • Any of your favorite stir-fry vegetables will work: snow peas, sugar snap peas, shredded carrots, sliced celery, bamboo shoots, water chestnuts
  • 4 tsp oil suitable for stir-fry (high temperature oils like canola, peanut, or unrefined coconut oil)
  • Ginger, salt, black pepper, Chinese Five Spice, other favorite spices
  • Soy sauce
  • 3 oz of cooked chicken, shrimp, beef, or pork per serving
  • 1 cup of cooked rice or pasta per serving

Instructions:

I typically sauté each vegetable and set aside. Use 1 tsp of oil per pan full of vegetable. “Float” the oil in as much chicken or vegetable broth as needed. This works surprisingly well. Add spices to each batch of vegetables. I usually add one or two spices to each batch, such as pepper to the onions, salt and Chinese Five Spice to the cabbage, and ginger to the mushrooms. This seems simpler than adding a bunch of spices to each batch.

  1. Sauté cabbage with spices in hot skillet or wok until tender crisp, 2-3 minutes. Pour into large bowl.
  2. Sauté onions with spices for 2-3 minutes. They should not need much broth. Pour into bowl with cabbage.
  3. Sauté any other favorite vegetables. Pour into bowl.
  4. Sauté mushrooms with spices last, when the pan is hot. The pan needs to be hot and 'fast', otherwise the water will accumulate from the mushrooms and they will simmer.
  5. Mix vegetables in the large bowl to combine.
  6. Serve vegetables over rice or pasta in individual bowls.
  7. Top with baked chicken cut into strips, or other preferred meat, and soy sauce to taste.

Questions & Answers

    © 2010 rmcrayne

    Comments

    Submit a Comment

    • vwriter profile image

      vwriter 

      6 years ago from US

      Great hub. I've been looking for different ways to use cabbage and eggplant.

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      These recipes...each and every one of them...sound really good. Thanks for sharing them with us! Voted useful and will share with my followers + tweet. Thanks!

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      8 years ago from San Antonio Texas

      Thanks for reading and commenting jeanie and Anamika.

    • Anamika S profile image

      Anamika S Jain 

      8 years ago from Mumbai - Maharashtra, India

      Great Recipes! I do not eat beaf but i love the stuffed eggplant anytime. The recipe i use is slightly different and i would love to try out your recipe.

    • jeanie.stecher profile image

      jeanie.stecher 

      8 years ago from Seattle

      All I can say is WOW! They really look delicious and looks healthy too. Just quite good for a proper and balanced diet. Thanks for sharing some of the recipes.:)

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      8 years ago from San Antonio Texas

      Thanks for the visit Pamela, and best of luck to your son. Why don't you take a look at my Top Ten Home Remedies hub at the Castor Pack, or go to the Edgar Casey website.

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      8 years ago from San Antonio Texas

      Thanks Runner and Paradise!

    • Pamela99 profile image

      Pamela Oglesby 

      8 years ago from United States

      Those recipes look delicious. My son who is a computer programmer and sits all day has been on the weight watchers diet for about 2 months and he is doing well. It is really starting to show on him which is good because he had abnormal liver enzymes because of his weight.

      Very neat looking hub.

    • Paradise7 profile image

      Paradise7 

      8 years ago from Upstate New York

      Looks good!

    • RunnerJane33 profile image

      RunnerJane33 

      8 years ago

      That title sucked me in and all 3 recipes look fantastic, the fact they fill you up without a lot of calories looks like an after thought!

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