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Weight Watchers Annual Recipes for Success 2008 Cookbook
“Without a doubt, one of the most memorable recipes tested was
Grilled Rosemary Flatbreads
(photo in More Views). These rustic breads simply sprinkled with fragrant rosemary and crunchy kosher salt received our Test Kitchen’s highest rating. Serve them alongside a main dish salad or as individual pizzas topped with grilled veggies and cheese.” —Andrea Kirkland, Editor,
Weight Watchers
Annual Recipes for Success 2008
Weight Watchers
Annual Recipes for Success 2008
is an extraordinary, brand-new collection of 300 delectable, kitchen-tested recipes from
Weight Watchers
Books. Treat your taste buds to a feast of better-for-you favorites – all designed to help you maintain a healthier lifestyle without sacrificing flavor. Enjoy page after page packed with all-new recipes like irresistible
Crab Cakes with Mixed Greens and Lemon Dressing
, yummy
Grilled Rosemary Flatbreads
, tangy
Pork Stir-Fry with Orange Sauce
, and cheesy
Mexican Lasagna
. Enjoy scrumptious desserts like
Red Velvet Cupcakes
, heavenly
Pumpkin Custards with Brittle Topping
, smooth
Chai Tea Latte Ice Cream
, rich
Dark Chocolate Lime Tarts
, and so many more! You’ll get:
300 all-new recipes developed by Weight Watchers Books – Weight Watchers is the nation’s most trusted weight-loss program!
POINTS
® values per serving and nutritional analysis for every recipe
Four weeks of incredible Seven-Day Menu Planners
Recipes marked as Core Plan®, which meet the Core Plan® guidelines!
Five Special-Occasion Menus, perfect for entertaining
Two convenient indexes, which list recipes by
POINTS
® values per serving and by main ingredient, type of recipe, and recipe title
Nine real-life success stories to motivate and inspire you
All the tools you need to create a plan and stick to it!
Item#
Product
Qty
Price
544379
Weight Watchers Annual Recipes for Success 2008 Cookbook
$27.95
Dimensions - 8-1/4" x 10-1/4"
192 Pages
Hardcover
300 Recipes
Fudgy Chocolate-Cherry Bites
POINTS
value: 1
prep: 10 minutes • cook: 16 minutes
other: 2 minutes per batch
These chewy, fudgy little cookies offer big chocolate flavor with a hint of sweet cherries and coffee.
11⁄4 cups sifted powdered sugar
1⁄3 cup unsweetened cocoa
1⁄2 teaspoon espresso powder
1⁄8 teaspoon salt
2 large egg whites
11⁄2 teaspoons vanilla extract
1⁄2 cup dried sweet cherries, coarsely chopped
1⁄2 cup chopped pecans or walnuts
Cooking spray
1. Preheat oven to 300°.
2. Combine first 6 ingredients in a large bowl. Beat with a mixer at low speed until combined. Beat at medium speed 2 minutes. Stir in cherries and nuts.
3. Spoon 1 level tablespoon batter into miniature muffin cups coated with cooking spray. Bake at 300° for 16 minutes or until puffed and crisp on top. Let stand 2 to 5 minutes before removing from pan. Cool on a wire rack. Yield: 21 cookies (serving size: 1 cookie).
Note: Store in an airtight container up to 2 days.
Per serving: CAL 62 (32% from fat); FAT 2.2g (sat 0.3g); PRO 1g; CARB 10.1g; FIB 1.1g; CHOL 0mg; IRON 0.3mg; SOD 20mg; CALC 8mg
Mexican Lasagna
POINTS
value: 6
prep: 18 minutes • cook: 40 minutes
other: 10 minutes
To prevent the foil from sticking to the lasagna, use nonstick foil or coat one side of regular foil with cooking spray.
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup part-skim ricotta cheese
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
6 (5-inch) corn tortillas
Cooking spray
2 cups refrigerated fresh salsa
1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeño peppers, shredded
1. Preheat oven to 425°.
2. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.
3. Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.
4. Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
Yield: 6 servings (serving size: 1⁄6 of casserole).
Per serving: CAL 303 (32% from fat); FAT 10.7g (sat 6.2g); PRO 22.8g; CARB 29.2g; FIB 7.6g; CHOL 37mg; IRON 2.5mg; SOD 765mg; CALC 449mg
Specs
Sample Recipe 1
Sample Recipe 2
All-New Complete Cooking Light Cookbook
$34.95
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$27.95
Williams-Sonoma Essentials of Healthful Cooking
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