Weight Watchers

Leftover mashed potatoes become skillet cakes with reduced-fat cheddar, bacon, green onions, egg, and flour. Each small patty cooks in butter until crisp and golden, with optional non-fat sour cream for serving. Ingredients 2 cups leftover mashed potatoes 1 cup reduced-fat shredded cheddar cheese ½ cup cooked bacon, crumbled ¼ cup green onions, chopped 1 …

Ingredients: – rolled oats – ½ cup almond milk (or your preferred milk) – 1 tablespoon peanut butter – 1 ripe banana, mashed – chia seeds (optional) – 1 teaspoon honey or maple syrup (optional)

Ingredients: – 1.5 cups oatmeal – 1 cup Greek  yogurt – 4  eggs – 1 cup blueberries – 1 cup almond milk – Monk fruit sweetener, to taste Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the oatmeal, Greek yogurt, eggs, almond milk, and monk fruit sweetener. Mix well until fully combined. …

Cooked chicken breast, sliced or shreddedRipe avocado, slicedcorn tortillasShredded lettuceDiced tomatoesreduced-fat Shredded cheddar cheeseRanch dressing (or preferred dressing)Salt and pepper to taste Directions:1. Cook and prepare the chicken by slicing or shredding it.2. Slice the avocado and remove the pit.3. Dice the tomatoes and shred the lettuce if needed.4. Warm the tortillas in the microwave …

This single-jar dessert layers a cheesecake-flavored Greek yogurt mixture with light cherry pie filling and graham cracker crumbs. It comes together without baking and fits in a pint jar. Ingredients 1 cup plain fat-free Greek yogurt 2 tablespoons Cool Whip 1 tablespoon sugar-free cheesecake instant pudding mix ⅛ cup light cherry pie filling 2 tablespoons …

This crisp salad combines julienned jicama and carrots with cucumber, red onion, cilantro, and a lime-chili dressing. It needs no cooking and chills for at least 15 minutes before serving. Ingredients 2 cups jicama, peeled and julienned 1 cup cucumber, thinly sliced ½ cup carrots, julienned ¼ cup red onion, thinly sliced ¼ cup fresh …

This peanut butter bread combines almond and coconut flours with eggs, almond milk, vanilla, and a low-carb sweetener. It bakes in a 9×5-inch loaf pan and yields eight pieces. Ingredients 1 cup peanut butter, preferably unsweetened and natural 3 large eggs ¼ cup almond flour ¼ cup coconut flour ¼ cup unsweetened almond milk or …

This spinach and feta omelet uses two eggs, fresh spinach, crumbled feta, and a teaspoon of butter. The optional tablespoon of milk can be whisked into the eggs for a softer mixture. Ingredients 2 large eggs ½ cup fresh spinach leaves ¼ cup reduced-fat crumbled feta cheese 1 tablespoon milk, optional 1 teaspoon butter Salt …

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 2 medium russet potatoes, peeled and diced 4 large eggs 1/2 cup reduced-fat shredded cheddar cheese 1 tablespoon olive oil 1/4 teaspoon paprika Salt and black pepper to taste 4 small corn tortillas Optional toppings: chopped cilantro, salsa, avocado, hot sauce 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: Heat olive oil in a skillet over medium heat. Add diced potatoes, …

This cottage cheese and vegetable bake combines six eggs with cottage cheese, shredded cheese, spinach, bell pepper, and onion. It bakes in an 8×8-inch dish and makes six servings. Ingredients 6 large eggs 2 cups reduced-fat cottage cheese 1 cup reduced-fat shredded cheese, such as cheddar, mozzarella, or a mix 1 cup chopped spinach ½ …