Weight Watchers Vegetarian Recipes

Disclaimer: The team of Weight Watchers keeps updating the program, according to the requirements/feedback of their members. The program has been updated many times, the latest one being the Weight Watchers 360° program, which was unveiled on the 3rd of December, 2012. The program teaches members how to manage their food environment, claiming that we tend to eat what we see. It also guides people on ways to control their temptation, and to avoid pleasure eating. Weight Watchers has not increased their rates for this new approach, and all the meetings, eTools, and apps are included in the total fee.

The content in this article explains the Weight Watchers program in detail. The details of the current program are exclusively available to the paid members of Weight Watchers.

The aim of the Weight Watchers diet is to help people in shedding off excess weight by inculcating right eating habits and exercise routine. Many people are attracted to this diet plan because no food is barred in this diet. Yet most people find it difficult to find the right recipes which they can use once they start with the Weight Watchers diet plan. This is especially true of people who have turned vegetarian along with switching over to Weight Watchers. In this write-up there are some interesting, yet simple Weight Watchers recipes for vegetarians, which one can make use of and not miss out on savoring tasty vegetarian meals.

This is one of the interesting Weight Watchers vegetarian soup recipes. I have been a big fan of this vegetable soup recipe since the time I first tried the recipe.

Ingredients

• 1 medium butternut squash
• 1 onion
• 2 carrots
• 2 cups vegetable broth
• 2 cups coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp freshly ground pepper

Method
♨ Peel and de-seed the butternut squash before you cut it into big pieces. Chop onion and carrots and keep them aside. Now in a pot, heat olive oil and add onions to it and fry them till they are translucent. Then add carrots to the onion and sauté approximately for a minute.

Once the carrots are tender, add chopped butternut squash pieces and cook for 2 to 3 minutes. Now add vegetable broth to the mixture, cover the pot and let the mixture simmer for about 15 to 18 minutes.

When butternut squash is cooked, remove from heat and using a potato masher, mash the ingredients. Add coconut milk to the mixture and season with salt and pepper and serve warm.

This recipe is a simple recipe which can also be made for lunch. If you are very hungry and there is some time for dinner to be ready, then one can choose to make this recipe, as it will take about 15 minutes to make inclusive of the preparation and the cooking time.

Ingredients

• 4 cups cauliflower florets
• ¼ to ½ tsp chili powder
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Cooking spray

Method
♨ While you get the florets ready, preheat the oven to 400º Fahrenheit. In a mixing bowl, place washed and cleaned florets. Sprinkle chili powder, cumin, salt and pepper on the cauliflower. Toss the florets, so that all the florets have a spice coating.

Spray cooking spray on a baking sheet and place the florets on the baking sheet. Let the florets bake for 8 to 10 minutes, till they are tender. After about 4 minutes, remove the baking tray and stir the florets, so that they are evenly cooked. Serve with a dip of your choice.

Are you bored of eating the same kind of pasta every other day? You may want to try chickpea sauce to go along with your pasta.

Ingredients

• 450 grams pasta, cooked al dente
• 1 onion sliced
• 1 pepper sliced without seeds
• 2 cups chopped tomatoes
• 425 grams canned chickpeas
• 1 tsp dried oregano
• 2 tbsp capers
• 1 large olive oil
• 2 tsp olive oil
• fresh oregano for garnishing
• Salt and pepper to taste

Method
♨ After the pasta is cooked al dente, drain it and keep it aside. In a skillet, heat oil and sauté onion and pepper in it, till they are soft. Add tomatoes to the onions and stir well. Now add chickpeas along with the liquid from the can and stir well again.

Add the other ingredients, excluding the pasta and let the sauce simmer for 10 to 12 minutes. Before you add cooked pasta to the sauce, remove bay leaf from the sauce. Mix well, season with salt and pepper and garnish with oregano before you serve it.

When you are running out of points, but yet are tempted to have a dessert, this is something which will suit the bill perfectly, as it makes only for 1 point.

Ingredients

• 4 medium peaches
• ½ tsp ground cinnamon
• Butter flavored cooking spray

Method
♨ Peel the peaches, halve them and remove the pit. Spray the grill with cooking spray and heat it to medium heat. While the grill heats, sprinkle cinnamon over the peaches. Keep it aside for about 5 minutes. Then spray them with butter flavored cooking spray. Set is aside for sometime.

Then place the cut side of the peaches on the grill and grill them till they are brown and a little soft. This will take about 5 to 6 minutes. While grilling the peaches, as far as possible do not turn or move the peaches. Once the first side is done, then the peaches over to the other side and grill again for 3 to 4 minutes. Serve them warm.

These were some interesting Weight Watchers vegetarian recipes, which can try and whip up an interesting meal for yourself. Make sure you talk to your Weight Watchers leader, so that you are aware that you are not going overboard with your points. Happy Cooking!