10 WEIGHT WATCHERS CASSEROLES RECIPES WITH SMARTPOINTS - EASY WW FREESTYLE
Are you looking for great Weight Watchers Casserole Recipes with SmartPoints? Get a collection of easy WW Freestyle meals for you to cook for your family.
Categories Recipes
Number Of Ingredients 5
Steps:
- Choose any weight watchers casseroles recipes from the post that you like.
- Click on the link below the photo to get the full recipes and instructions.
- Try the best weight watchers casseroles and share your photo under my pin on Pinterest!
CHICKEN LOVER'S PIZZA CASSEROLE(5 WW POINTS)
from thatsmyhome.com. Next time you make chicken and rice, make extra so the nex night you can make this casserole and all you will have to do is throw everything together. :)
Provided by punkyluv
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Spray an 8x8 inch baking dish with olive oil flavored cooking spray.
- In a large bowl, combine tomato sauce, Italian seasoning, and parmesan cheese. Add chicken, olives, and rice. Mix well to combine. Evenly spread mixture into prepared baking dish.
- Bake 20-25 minutes. Evenly sprinkle mozzarella cheese over top. Continue baking 8-10 minutes or until mozzarella cheese is melted. Place baking dish on a wire rack. Let set 5 minutes.
- Divide into 4 servings.
- HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.
- Serves 4.Each serving equals:.
- HE: 2 protein, 1 3/4 vegetable, 1 bread, 1/4 fat 241 calories;5 g fat;21 g protein;28 g carbs;873 mg sodium;2 g fiber Diabetic: 2 meat, 2 vegetable, 1 starch
- WW Points: 5 pt.
Nutrition Facts : Calories 233.8, Fat 4.1, SaturatedFat 1, Cholesterol 29.4, Sodium 659.8, Carbohydrate 35, Fiber 2.2, Sugar 4.6, Protein 14.1
WW 7 POINT CHICKEN NOODLE CASSEROLE
This Recipe is from Everyone Loves Chicken! I made a few changes but it is wonderful! Even my 2 year old will eat it. I took out the salt and pepper so you can season to taste, Serving size is 1 1/3 cup
Provided by Cntrygrl160
Categories Chicken Breast
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
- cook the noodles per package directions drain and set aside.
- meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
- Mix the peas and chicken in with sauce.
- pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
- Bake Until bubbling and golden brown abour 40 minute.
- Let stand for 5 min then serve.
Nutrition Facts : Calories 131, Fat 2.6, SaturatedFat 0.4, Cholesterol 2, Sodium 147, Carbohydrate 19.4, Fiber 2.9, Sugar 9.1, Protein 8.2
OLE' CHICKEN ENCHILADA LOVERS CASSEROLE ( WW )
This is a family favorite especially when looking for a low-fat reduced calorie Mexican dish that is easy. I found it on the Web. 5 Weight Watcher points
Provided by BeverlynBama
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine salsa, milk, chilies, soup, cheese and chicken in saucepan.
- Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips.
- Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.
PIZZA CHICKEN CASSEROLE
Make and share this Pizza Chicken Casserole recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the raw chicken chunks in a greased 9x13-inch baking dish.
- Sprinkle about 1/2 cup cheese on top.
- Spread pepperoni slices over the cheese.
- Spread with pizza sauce.
- Cover with foil and bake at 350ºF for about 35 minutes.
- While this is baking, cook spaghetti
- noodles for 4 people.
- Rinse, add 1/3 stick margarine and garlic salt.
- Remove chicken from oven, add remaining cheese and bake until cheese melts.
- Serve chicken over noodles.
Nutrition Facts : Calories 708.4, Fat 49.1, SaturatedFat 21.7, Cholesterol 202.1, Sodium 1678.7, Carbohydrate 11.3, Fiber 2.2, Sugar 2.5, Protein 52.8
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
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