5 Weight Watchers Core Recipes

Dieting can get boring, but with these 5 Weight Watchers core recipes you can shake up the diet doldrums. There are three Weight Watchers core chicken recipes, though the marinades will also work with fish, and two vegetable side dishes. These recipes use all Weight Watchers core foods, so you can save your points for dessert.

1. Garlic Dijon Chicken

• 2 cloves garlic -- minced
• 4 Tablespoons Dijon mustard
• 2 Tablespoons lime juice
• 1 1/2 pounds boneless skinless chicken breast

1. Pre-heat the oven to 350 degrees.
2. Place all of the ingredients into a large baking dish.
3. Coat the chicken evenly in the garlic, mustard, lime juice mixture.
4. Bake for twenty to 30 minutes, or until internal temperature is at least 165 degrees.
   
   

2. Salsa Chicken

• 14 ounce jar of  Weight Watchers Core approved salsa (fat-free)
• 1 1/2 pounds boneless skinless chicken breast

1. Preheat the oven to 350 degrees.
2. Place the chicken breast in a large baking dish.
3. Pour the salsa over the chicken, covering thoroughly.
4. Bake for twenty to 30 minutes, or until internal temperature is at least 165 degrees.

3. Pepper Lime Chicken

• 1/2 Teaspoon Lime Peel
• 2 Cloves Garlic -- minced
• 1/4 cup Lime Juice
• 1 Teaspoon Pepper
• 1 Tablespoon fat free chicken broth (Use a Weight Watchers Core approved brand.)
• 1 Teaspoon basil
• 1/4 Teaspoon salt
• 1 1/2 pounds boneless skinless chicken breast

1. Place all of the marinade ingredients into a large baking dish.
2. Coat the chicken evenly in the seasoned lime juice mixture.
3. For the best flavor, allow the chicken to marinate at least 2 hours in the refrigerator.
4. Pre-heat the oven to 350 degrees.
5. Bake for twenty to 30 minutes, or until internal temperature is at least 165 degrees.

4. Portobello Stuffed Zucchini Boats

• 3 medium zucchini
• nonstick cooking spray
• 2 portobello mushrooms, finely chopped
• 1 red pepper, finely chopped
• 1 Tablespoon vinegar
• 3 Tablespoon fat free chicken broth

1. Preheat the oven to 450 degrees.
2. Cut the zucchini in half lengthwise, scoop out the insides of the zucchini.
3. Chop the zucchini meat and set aside.
4. Spray the zucchini skins and bake on a baking sheet for ten minutes.
5. While the zucchini skins are baking, cook the  mushroom, pepper, zucchini meat and vinegar in skillet over high heat. Add the broth and cook until the liquid is absorbed.
6. Divide the mixture among the zucchini skins.
7. Bake until the tops are slightly browned.

5. Balsamic Cucumber and Tomato Salad

• 2 Tablespoons balsamic vinegar
• 2 Roma tomatoes
• 1 seedless cucumber
• fresh basil
• 1 Tablespoon fat free parmesan (Be sure to get a Weight Watchers Core approved brand.)

1. Dice the tomato and cucumber.
2. Toss the tomato and cucumber in the balsamic vinegar.
3. Refrigerate for up to 24 hours.
4. When ready to serve, garnish with chopped fresh basil and parmesan.