WEIGHT WATCHERS YUMMY CHEESE SOUP (EASY TOO)
Make and share this Weight Watchers Yummy Cheese Soup (Easy Too) recipe from Food.com.
Provided by seesko
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add 2 cans chicken broth.
- Add 1 can Rotel tomatoes.
- Add 2 packages frozen broccoli.
- Cook together 8 minute and then stir in 8 oz. Velveeta light cheese.
WEIGHT WATCHERS QUICK GARDEN CHEESE SOUP
Make and share this Weight Watchers Quick Garden Cheese Soup recipe from Food.com.
Provided by Crystal B.
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- cook celery, onions in margarine until tender. Stir in flour. Gradually add broth then add the hash browns. Simmer 15 minutes.
- Add powdered milk or evaporated skim milk and cheese. Cook until cheese is melted. (Do Not Boil !).
Nutrition Facts : Calories 427.4, Fat 21.1, SaturatedFat 10.7, Cholesterol 46.8, Sodium 1629, Carbohydrate 39.3, Fiber 2.2, Sugar 13.2, Protein 20.4
WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 PTS PER CUP
I got this recipe from someone at my Weight Watchers meeting. I don't know where the original recipe came from. It's very low points and I can eat it every day without getting tired of it.
Provided by ChloeBowie
Categories Vegetable
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Mix chicken broth, frozen broccoli and tomatoes and chilies together.
- Simmer for 25 minutes or until veggies are tender.
- Cube Velveeta and put into soup pot.
- Simmer just until cheese is melted.
- This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 2.2, Cholesterol 11.8, Sodium 991.2, Carbohydrate 9.2, Fiber 2.7, Sugar 4, Protein 10.9
WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP
This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. As well, if you use homemade stock, you may no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!
Provided by Cucina Casalingo
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large sauce pan with non stick cooking spray.
- Saute garlic, onions and carrots for 5 minutes.
- Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
- Simmer for a about 5-10 minutes until all vegetables are tender.
- Add the zucchini and simmer for 5 minutes longer.
- Add frozen spinach and continue heating until the soup is steaming hot.
Nutrition Facts : Calories 50.4, Fat 1.1, SaturatedFat 0.2, Sodium 438.8, Carbohydrate 6.3, Fiber 2.3, Sugar 2.5, Protein 4.9
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BROCCOLI-CHEESE SOUP IN BREAD BOWLS | HEALTHY RECIPES
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Servings 6Total Time 40 minsCategory Dinner,Lunch
- Preheat oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with nonstick spray.
- In a medium bowl, stir together self-rising flour and ¼ tsp each salt and cayenne pepper. Add yogurt; stir with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 1 minute of kneading). Divide dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 4½- to 5-inch circle. Arrange dough over inverted pan, spacing apart so dough has room to rise. Press dough down around each muffin cup to form a bowl; if dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift bread bowls off pan and cool slightly on a wire rack.
- Meanwhile, in a medium saucepan, bring broth to a boil. Add broccoli to pan; cover and cook until crisp-tender, about 4 minutes. In a medium bowl or measuring cup, whisk together milk and all-purpose flour. Stir milk mixture, scallions, and remaining ½ tsp salt and ⅛ tsp cayenne pepper into broccoli mixture. Bring to a boil; cook until thickened, about 2 minutes. Remove pan from heat; gradually add cheese, stirring until cheese melts. Ladle about ½ scant cup of soup into each bread bowl. Serve immediately.
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- Add vegetables and sauté until tender. Add chicken broth (or reduced-sodium vegetable broth) and tomatoes, season to taste and simmer until heated through.
- Meanwhile, top open-face muffin with tomato slices and sprinkle with cheese; heat in oven or toaster oven until cheese starts to melt.
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20 BEST WEIGHT WATCHERS SOUP RECIPES - INSANELY GOOD
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- Weight Watchers Zero Point Cabbage Soup. No matter how many times you eat this soup, you won’t need to worry about tracking your calories because it’s zero points, plus, it’s a powerhouse of nutrients.
- Weight Watchers Taco Soup. Greasy Mexican food might not be ideal for your diet, but this taco soup is. Between the lean ground turkey and the seasoning, it gratifies your cravings.
- Weight Watchers Tortellini Soup. The best thing about Weight Watchers is you won’t have to give up pasta. However, there is a right way to go about it like this soup.
- Weight Watchers Garden Vegetable Soup. Talk about an overabundance of veggies! This garden-fresh soup is chock full of them. Including everything but the kitchen sink, you’ll toss in all sorts of veggies like cabbage, carrots, spinach, and more.
- Weight Watchers Zero Point Asian Soup. Slim down in no time with this enticing Asian soup. It’s full of satiating umami flavors and a subtle hint of spice.
- Weight Watchers Crockpot Potato Soup. Another favorite winter soup of mine is this six-ingredient potato soup. It takes canned cream of chicken soup and hash browns and turns them into a luscious creamy soup.
- Weight Watchers Stuffed Pepper Soup. What happens when you deconstruct stuffed peppers and combine them with broth? You’ll get this tantalizing recipe.
- Butternut Squash Bisque. I can’t lap up enough of this soup come fall! I love how creamy it is thanks to the Greek yogurt. I also love how well the sweetness of the butternut squash pairs with the pungent infusion of the sage.
- Chicken and Orzo Soup With Fennel. This Mediterranean-inspired soup is super fresh and cozy at the same time. The chicken breast and orzo will fill you right up.
- Chili Lime Black Bean Soup. If you want something that’s flavorsome and economical, this soup is a great choice. Black beans are the base, making it more affordable and healthy.
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