Babzy's Gluten Free Weight Watchers Recipes (2024)

Random Thoughts, RestaurantsMarch 28, 2013Leave a comment

I know McDonald’s doesn’t have the best reputation heath-wise, but I’ve always had a weakness for it. I grew up eating it and it’s my go-to comfort food when I’m sick, hung-over, or just craving something “bad”. Even after going gluten free, I still like to have it from time to time. Growing up, my favourite was the McChicken, but now that I can’t have that anymore I usually get the McDouble – no bun of course and a small fries. YUM!

Before going gluten free, my favourite McDonald’s breakfast was a sausage, egg and cheese McGriddle. Oh what I wouldn’t do to have some of that greasy goodness again! LOL But alas I can’t. So my usual breakfast standby has been scrambled eggs with sausage and a hash brown. However, I always find the eggs kind of gross, so I decided to try something new the other day. I got a breakfast burrito combo, without the tortillas. It was actually really good! And no it was not simply filling and I don’t know how many weight watchers points it was, sorry. It’s just been one of those weeks where I haven’t been able to stay on plan. (It happens sometimes right? I’ll get back OP after the weekend).

Side DishMarch 26, 2013Leave a comment

Servings: 6
WW Points+: 5 points per serving
Simply Filling: 0 points

Ingredients

• 1.5 cups long grain brown rice
• 2.5 cups hot chicken broth
• 2 tsp olive oil

Instructions

1. Preheat oven to 375 degrees.
2. Mix the rice, broth and olive oil in an 8” casserole dish.
3. Cover and bake for 1 hour.
4. Fluff rice with a fork and serve.

Appetizers, Main DishMarch 25, 2013Leave a comment

My mom and my sister had plans to spend a night making a big batch of wontons for the freezer last weekend. I decided to tag along but alter my batch to be gluten free and simply filling. So I took the basic ingredients and made Asian meatballs for the freezer instead.

These can be served in a stir fry, in a sauce or glaze over rice, or as an appetizer with dipping sauce.

Servings: 2 freezer meals, 4 servings each
WW Points+: 8 points per serving
Simply Filling: 0 points

Ingredients

• 2 lbs lean ground pork
• 1/2 bunch green onions, chopped
• 1/2 227ml can sliced water chestnuts, chopped
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 3 tbsp gluten free soy sauce
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp 5-spice powder

Instructions

1. Combine all ingredients in a large bowl.
2. Roll into meatballs about 1 inch in diameter and evenly space on a baking sheet (mine fit on 2 baking sheets).
3. Cook meatballs at 350 degrees for 20-25 minutes, until cooked through.
4. Let cool, then place cooked meatballs on a clean baking sheet and flash freeze.
5. Once frozen, move meatballs into freezer bags and put back in freezer for future use.

Main Dish, Side DishMarch 24, 2013Leave a comment

Poutine is one of my absolute favourite foods, I mean really–who can resist fries smothered with cheese and gravy? I’m thrilled to have come up with a “simply filling” almost zero point version of this dish! This version uses baby potatoes instead of fries because that’s the only type of potatoes I had on hand at the time, but you can certainly substitute home made oven fries instead.

Okay, I know I’m going to get flack for using processed cheese on a poutine, but Kraft Singles are the only kind of fat free cheese I’ve been able to find so far. Although I just found out that my mom bought some fat free block cheese at PriceSmart last week, but I’ve yet to go pick some up for myself to try. Processed cheese wouldn’t be my first choice for any recipe, but for all intents and purposes, fat-free Kraft Mozzarella Singles fit the bill nicely for this made over comfort food recipe!

My choice of gravy is French’s Brown Gravy Mix, which is gluten free and extra awesome because it’s the brand that the dollar stores sell… which means CHEAP! (they are 2/$1.25 @ Dollarama)

Servings: 2
WW Points+: 10 points per serving
Simply Filling: 0.5 points

Ingredients

• 1 lb baby potatoes, quartered
• 2 tsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• Pepper to taste
• 2 fat free mozzarella cheese slices
• 1 (21g) packet of brown gravy mix
• 1 tbsp finely chopped chives for garnish (optional)

Instructions

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
2. Toss potatoes with olive oil and seasoning and arrange in a single layer on baking sheet.
3. Roast in oven for about 30 minutes or until golden brown, stirring once during cooking time.
4. Prepare the gravy according to the package directions during the last few minutes of the potato cooking time so that it’s ready by the time the potatoes come out of the oven.
5. Top the roasted potatoes with the cheese and pour the prepared gravy over top.

Note: I usually assemble my poutine in an oven proof dish and put it under the broiler for a minute before serving to make sure the gravy is really hot and the cheese is completely melted.

I like my poutine topped with extra salt and pepper, vinegar and ketchup.

Main DishMarch 23, 2013Leave a comment

This lasagna is really awesome and doesn’t taste low fat at all. I think the fennel seeds really enhance the flavour by adding a bit of an Italian sausage taste. This made 8 large servings and I froze some for easy work lunches. This worked out to only 1 point per serving on the simply filling plan.

I cooked my noodles al dente but they still went a bit mushy in the end, so next time I’m only going to boil the noodles for half the recommended cooking time. Don’t get me wrong, it still tasted great, even after defrosting and re-heating for my lunch the following week.

Servings: 8
WW Points+: 8 points per serving
Simply Filling: 1 point per serving

Ingredients

• 9 brown rice lasagna noodles, cooked al dente
• 1 tsp fennel seeds
• 1 lb extra lean ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 796 ml crushed tomatoes
• 398 ml Italian stewed tomatoes
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• pepper to taste
• 2 or 3 big handfuls of fresh spinach, chopped (optional)
• 500g fat free cottage cheese
• 1 egg
• 1/2 cup parmesan cheese
• 1 cup light mozzarella cheese, shredded

Instructions

1. In a small skillet over medium-low heat, cook fennel seeks, stirring constantly until seeds are lightly browned, about 2 minutes. Pulverize using a mortar and pestle, then set aside.
2. Cook ground beef, onion and garlic over medium-high heat until beef is well browned about 10 minutes. Stir in crushed tomatoes, stewed tomatoes, fennel, oregano, basil, salt and pepper. Bring sauce to a boil, then reduce heat and simmer for about 15 minutes. Add chopped spinach, if using, then stir and simmer for an additional 5-10 minutes.
3. Meanwhile, combine egg, cottage cheese and parmesan cheese in a bowl. I added about 1/4 tsp of Johnny’s seasoning to this mixture as well, although I’m sure it’s not necessary. If you don’t have Johnny’s you could use garlic salt or seasoning salt, or leave it out.
4. Spread a little sauce on the bottom of a 9”x13” baking dish.
5. Layer as follows:
   • 3 noodles, half the cottage cheese mixture, 1/3 of the sauce.
   • 3 noodles, remaining cottage cheese mixture, 1/3 of the sauce.
   • 3 noodles, remaining sauce, mozzarella cheese.
6. Cover with foil and bake at 375 degrees for 40 minutes.
7. Remove foil and bake an additional 10 minutes to brown the cheese a little.
8. Let stand at least 10 minutes before serving.

Main DishMarch 22, 2013Leave a comment

Servings: 8
WW Points+: 6 points per serving
Simply Filling: 0 points

Ingredients

• 2 lbs lean beef roast
• 1 large onion, cut into wedges
• 1 lb baby carrots
• 4 stalks celery, cut into 1 inch pieces
• 1 ¾ lbs potatoes (whole baby potatoes or quartered large potatoes)
• 1 packet onion soup mix
• 2 cups beef broth
• 1 tbsp balsamic vinegar
• ½ tsp dried thyme
• ½ tsp garlic powder
• Pepper to taste

Instructions

1. Place veggies in the slow cooker and mix them up so they’re evenly distributed.
2. Place the roast on top of the vegetables.
3. Mix the remaining ingredients together and pour over top of everything.
4. Cover and cook on low for 8-10 hours.

For a thicker gravy:
Before serving, transfer meat and vegetables to a platter and cover with foil to keep warm. Combine 2 tbsp cornstarch with ¼ cup cold water. Pour the cooking juices from the slow cooker into a sauce pan and bring to a boil. Add the cornstarch mixture and whisk for about a minute or two until the gravy is bubbly and thick.