Friendly, flavorful, and fuss-free—that’s what you’ll find in these 21 delicious and affordable Weight Watchers recipes! Perfect for busy home cooks, these dishes make healthy eating simple and satisfying. From quick dinners to comforting classics, each recipe is designed to help you stay on track without sacrificing taste. Ready to make mealtime effortless? Dive in and discover your new go-to favorites!
Stuffed Bell Peppers with Turkey and Quinoa
Busy weeknights call for something hearty and healthy that comes together without fuss. These stuffed bell peppers are packed with lean protein and whole grains, making them a satisfying meal you can feel good about. Plus, they’re customizable to whatever you have on hand!
Ingredients
– 4 large bell peppers, any color (halved lengthwise and seeded)
– 1 lb ground turkey (or ground chicken for variation)
– 1 cup uncooked quinoa, rinsed (white or tri-color both work)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (15 oz) can diced tomatoes, undrained (fire-roasted add extra flavor)
– 1 cup shredded mozzarella cheese (or Monterey Jack for meltiness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cups low-sodium chicken broth (or water in a pinch)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the rinsed quinoa and chicken broth, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and quinoa is fluffy.
3. While quinoa cooks, heat olive oil in a large skillet over medium-high heat, then add diced onion and sauté for 3-4 minutes until softened.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
5. Crumble the ground turkey into the skillet and cook for 5-7 minutes, breaking it up with a spoon, until no pink remains.
6. Stir in the diced tomatoes with their juices, dried oregano, salt, and black pepper, and cook for 2 minutes to combine flavors.
7. Remove the skillet from heat and fold in the cooked quinoa and half of the shredded mozzarella cheese until evenly mixed.
8. Arrange the halved and seeded bell peppers in a 9×13 inch baking dish, cut sides up, and fill each pepper half with the turkey-quinoa mixture, packing it gently.
9. Sprinkle the remaining mozzarella cheese evenly over the tops of the stuffed peppers.
10. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly and the peppers are tender when pierced with a fork.
12. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld.
Great for meal prep or a cozy dinner, these peppers offer a tender bite with a savory, cheesy filling that’s both light and satisfying. Serve them alongside a simple green salad or with a dollop of Greek yogurt for extra creaminess—they reheat beautifully for leftovers too!
Zucchini Noodles with Marinara Sauce
Aren’t you tired of heavy pasta dishes that leave you feeling sluggish? This zucchini noodle marinara is light, fresh, and ready in minutes. You’ll love how simple it is to whip up a healthy meal that doesn’t skimp on flavor.
Ingredients
– 2 medium zucchinis, spiralized into noodles (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 cup marinara sauce (store-bought or homemade)
– 1/4 tsp red pepper flakes (optional, for heat)
– 1/4 cup fresh basil, chopped
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Spiralize the zucchinis into noodle shapes using a spiralizer or julienne peeler.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in the marinara sauce and bring to a simmer, cooking for 3 minutes while stirring occasionally.
5. Add the zucchini noodles to the skillet and toss to coat evenly with the sauce.
6. Cook for 2-3 minutes until the noodles are just tender but still have a slight crunch, stirring gently.
7. Sprinkle in red pepper flakes if using, and season with salt and black pepper.
8. Remove from heat and stir in the fresh basil just before serving.
But the best part is the texture—the zucchini noodles stay al dente while soaking up that rich tomato flavor. Serve it topped with a sprinkle of Parmesan or alongside grilled chicken for a complete meal that feels indulgent yet light.
Baked Lemon Herb Chicken Breasts
Just imagine coming home to the most incredible aroma filling your kitchen—that’s what this baked lemon herb chicken delivers. You’ll love how simple it is to make something that tastes this good, perfect for busy weeknights or when you want to impress without the stress.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pat dry for better browning)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 2 tbsp fresh lemon juice (about 1 lemon, zest it first for extra flavor)
– 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 1 tsp dried oregano (fresh thyme works too)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly cracked is best)
– 1/4 tsp paprika (optional, for a hint of color)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil or non-stick spray.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika until well combined.
3. Place 4 chicken breasts in the prepared baking dish and pour the marinade over them, coating evenly on both sides.
4. Let the chicken marinate at room temperature for 10 minutes to allow the flavors to penetrate (tip: don’t skip this for juicier results).
5. Bake in the preheated oven for 22-25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
6. Remove from the oven and let rest for 5 minutes before slicing to keep the juices locked in (tip: resting prevents dryness).
7. Garnish with additional lemon slices or fresh herbs if desired for a bright finish.
Every bite is tender and juicy with a zesty lemon kick that pairs wonderfully with the earthy herbs. Enjoy it sliced over a bed of quinoa or alongside roasted veggies for a complete, satisfying meal that feels gourmet without the fuss.
Vegetable Stir-Fry with Tofu
Whew, you’ve had a long day—but dinner doesn’t have to be a hassle. This veggie-packed stir-fry with tofu comes together fast and feels totally satisfying. It’s perfect for a busy weeknight when you want something healthy and delicious without a ton of effort.
Ingredients
– 14 oz firm tofu, pressed and cubed (or use extra-firm for crispier results)
– 2 tbsp vegetable oil (or any neutral oil like avocado or canola)
– 1 red bell pepper, sliced into thin strips (any color works!)
– 1 cup broccoli florets (fresh or frozen, no need to thaw if frozen)
– 1 carrot, julienned or thinly sliced (peel first for smoother texture)
– 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
– 3 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp rice vinegar (or substitute with lime juice)
– 1 tsp sesame oil (adds great nutty flavor)
– ¼ tsp red pepper flakes (optional, for a little heat)
Instructions
1. Press the tofu for 15 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the tofu cubes to the hot oil and cook for 5–7 minutes, flipping occasionally, until golden brown and crispy on all sides.
5. Remove the tofu from the skillet and set it aside on a plate.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat.
7. Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet and stir-fry for 4–5 minutes until the vegetables are tender-crisp.
8. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
9. Return the cooked tofu to the skillet with the vegetables.
10. Pour in the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using), and stir everything together to coat evenly.
11. Cook for another 2–3 minutes, stirring frequently, until the sauce thickens slightly and everything is heated through.
12. Remove from heat and serve immediately.
Oh, the textures here are fantastic—crispy tofu, tender-crisp veggies, and that savory sauce clinging to every bite. Try serving it over fluffy jasmine rice or tossing it with noodles for a heartier meal. It’s so versatile and always hits the spot!
Hearty Lentil and Vegetable Soup
Veggie-packed and perfect for chilly days, this lentil soup is your go-to comfort food. You’ll love how simple it is to throw together with pantry staples. It’s hearty, healthy, and ready in under an hour.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (yellow or white work best)
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cups fresh spinach, roughly chopped
– 1 tbsp lemon juice (fresh is best)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and carrots soften.
4. Tip: Don’t rush this step—sweating the veggies builds a flavor foundation.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Stir in 1 cup rinsed brown lentils, 6 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 30 minutes, stirring every 10 minutes, until lentils are tender but not mushy.
9. Tip: Check lentils at 25 minutes—they should be soft but hold their shape.
10. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
11. Remove the pot from heat and stir in 1 tbsp lemon juice.
12. Tip: The lemon juice brightens the flavors—don’t skip it!
13. Let the soup sit for 5 minutes off heat to allow flavors to meld.
But the best part? This soup thickens as it sits, making it even more satisfying the next day. Serve it with a crusty bread for dipping, or top with a dollop of Greek yogurt for a creamy twist. The lentils give it a earthy depth, while the veggies keep it fresh and light.
Spaghetti Squash with Garlic and Parmesan
Just when you think spaghetti squash can’t get any better, garlic and parmesan come along to prove you wrong. This combo turns a simple veggie into something seriously crave-worthy and perfect for weeknights when you want comfort without the carb coma.
Ingredients
– 1 medium spaghetti squash (about 3 lbs)
– 2 tbsp olive oil (or avocado oil)
– 4 cloves garlic, minced
– 1/4 cup grated parmesan cheese (freshly grated melts best)
– 1 tbsp chopped fresh parsley (optional for garnish)
– Salt and black pepper (start with 1/2 tsp salt, 1/4 tsp pepper)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Drizzle the cut sides with 1 tablespoon of olive oil and rub it evenly over the surface.
5. Season the squash halves generously with salt and pepper.
6. Place the squash cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 35-40 minutes until the flesh is easily pierced with a fork.
8. Remove from oven and let cool for 5 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
10. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
11. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
12. Pour the garlic and oil mixture over the squash strands and toss to combine.
13. Sprinkle the grated parmesan cheese over the squash and toss again until evenly distributed.
14. Taste and adjust seasoning with more salt or pepper if needed.
15. Garnish with fresh parsley if using and serve immediately.
You’ll love how the roasted squash strands soak up that garlicky oil while the parmesan adds a salty, nutty richness. Try topping it with a fried egg for breakfast or mixing in some sautéed spinach for extra greens—it’s versatile enough to become your new go-to side.
Cauliflower Fried Rice with Shrimp
Oh, you’re going to love this lightened-up twist on fried rice—it’s packed with flavor and comes together in no time. Using cauliflower rice keeps it low-carb but still satisfying, and the shrimp adds a delicious protein punch. Perfect for a quick weeknight dinner that feels fancy without the fuss.
Ingredients
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 4 cups cauliflower rice (fresh or frozen, no need to thaw)
– 2 tbsp avocado oil (or any neutral oil)
– 2 large eggs, lightly beaten
– 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– ½ cup frozen peas and carrots, thawed
– 2 green onions, sliced (reserve some for garnish)
– Salt and black pepper to taste (start with ¼ tsp each)
Instructions
1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
3. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque.
4. Tip: Don’t overcrowd the shrimp to ensure they sear properly instead of steaming.
5. Remove the shrimp from the skillet and set aside on a plate.
6. In the same skillet, add the remaining 1 tablespoon of avocado oil and heat for 30 seconds.
7. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Pour the beaten eggs into the skillet and scramble them for 1-2 minutes until fully cooked.
9. Tip: Push the eggs to one side of the skillet to make room for other ingredients.
10. Add the cauliflower rice and thawed peas and carrots to the skillet, stirring to combine.
11. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
12. Tip: If using frozen cauliflower rice, cook for an extra 2 minutes to evaporate excess moisture.
13. Return the cooked shrimp to the skillet and add the soy sauce and sesame oil.
14. Toss everything together and cook for 1-2 minutes until heated through.
15. Stir in most of the sliced green onions, reserving some for garnish.
16. Taste and adjust seasoning with salt and pepper if needed.
17. Serve immediately topped with the reserved green onions.
What a winner! The cauliflower rice stays slightly crisp, mimicking the texture of traditional fried rice, while the shrimp adds a sweet, savory bite. Try serving it in bowls with a squeeze of lime or topped with a fried egg for extra richness—it’s so versatile and always a crowd-pleaser.
Grilled Salmon with Asparagus
Oh, grilled salmon with asparagus—it’s one of those meals that feels fancy but is totally doable on a busy weeknight. You get that perfect combo of flaky fish and crisp-tender veggies, all with minimal cleanup. Let’s dive in and make it happen!
Ingredients
– 4 salmon fillets (about 6 oz each, skin-on or off based on preference)
– 1 lb asparagus (trim the tough ends, or use pre-trimmed for ease)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp salt (adjust to taste, but start here for balance)
– 1/2 tsp black pepper (freshly ground adds more flavor)
– 1 lemon (for zest and juice, or sub with bottled lemon juice in a pinch)
– 2 cloves garlic (minced, or use 1/2 tsp garlic powder for convenience)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
2. Pat the salmon fillets dry with paper towels to ensure a crispy sear.
3. Trim the asparagus by snapping off the woody ends, about 1-2 inches from the bottom.
4. In a small bowl, whisk together olive oil, salt, black pepper, minced garlic, and the zest and juice of half the lemon.
5. Brush the salmon fillets evenly with half of the oil mixture, coating both sides.
6. Toss the asparagus in the remaining oil mixture until well coated.
7. Place the salmon skin-side down (if using skin-on) on the grill and cook for 4-5 minutes until grill marks form.
8. Flip the salmon carefully and grill for another 3-4 minutes until it flakes easily with a fork.
9. Add the asparagus to the grill in a single layer and cook for 5-7 minutes, turning occasionally, until tender and slightly charred.
10. Remove everything from the grill and let the salmon rest for 2 minutes to redistribute juices.
Buttery and flaky salmon pairs beautifully with the crisp asparagus, making it a standout dish. Serve it over quinoa or with a side of rice for a complete meal, and don’t forget to squeeze the remaining lemon half over the top for a bright finish.
Chickpea and Spinach Curry
Whether you’re craving something cozy or need a quick weeknight dinner, this chickpea and spinach curry hits the spot. You’ll love how simple it comes together with pantry staples.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 2 tbsp curry powder (adjust for spice preference)
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 4 cups fresh spinach
– 1/2 cup coconut milk (full-fat for creaminess)
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle 2 tbsp curry powder into the pot and toast for 30 seconds to enhance flavor.
5. Pour in 1 can of drained chickpeas, 1 can of diced tomatoes, and 1 cup vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to thicken.
7. Add 4 cups fresh spinach in batches, stirring until wilted, about 3 minutes.
8. Stir in 1/2 cup coconut milk and heat through for 2 minutes without boiling.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Zesty and comforting, this curry has a creamy texture with tender chickpeas and vibrant spinach. Serve it over rice or with naan for a complete meal that’s sure to become a favorite.
Eggplant Parmesan with Marinara Sauce
Craving something cozy and satisfying? You’re in for a treat with this classic eggplant parmesan. It’s the perfect comfort food for any night of the week.
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds (salted to draw out moisture)
– 1 cup all-purpose flour (for dredging)
– 2 large eggs, beaten (helps coating stick)
– 2 cups Italian-style breadcrumbs (or panko for extra crunch)
– 1/2 cup olive oil (or any neutral oil)
– 2 cups marinara sauce (homemade or store-bought)
– 2 cups shredded mozzarella cheese (freshly grated melts better)
– 1/2 cup grated parmesan cheese (for topping)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
Instructions
1. Sprinkle eggplant slices with salt and let sit for 30 minutes to release excess moisture, then pat dry with paper towels.
2. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with black pepper.
4. Dredge each eggplant slice in flour, shaking off excess.
5. Dip floured slice into beaten eggs, coating both sides.
6. Press egg-coated slice into breadcrumb mixture, ensuring full coverage.
7. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
8. Fry breaded eggplant slices in batches for 3-4 minutes per side until golden brown, avoiding overcrowding the pan.
9. Transfer fried slices to a paper towel-lined plate to drain excess oil.
10. Spread 1/2 cup marinara sauce evenly on the bottom of the prepared baking dish.
11. Arrange a single layer of fried eggplant slices over the sauce.
12. Spoon another 1/2 cup marinara sauce over the eggplant layer.
13. Sprinkle 1 cup mozzarella and 1/4 cup parmesan cheese over the sauce.
14. Repeat layers with remaining eggplant, sauce, and cheeses.
15. Bake uncovered for 25-30 minutes until cheese is bubbly and lightly browned.
16. Let rest for 10 minutes before serving to allow layers to set.
Perfectly golden and bubbling straight from the oven, this dish delivers crispy eggplant layered with rich marinara and gooey cheese. Try serving it over pasta or with a simple green salad for a complete meal that everyone will love.
Turkey and Veggie Skillet
Oh, you’re going to love how easy this one-pan wonder comes together—perfect for those busy weeknights when you want something wholesome without the fuss. It’s packed with lean protein and colorful veggies, all simmered in a savory sauce that’ll have everyone asking for seconds. Plus, cleanup is a breeze since everything cooks in a single skillet!
Ingredients
– 1 lb ground turkey (or substitute with chicken for a twist)
– 1 tbsp olive oil (or any neutral oil like avocado oil)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced (use more if you love garlic)
– 1 bell pepper, chopped (any color works)
– 1 cup broccoli florets (fresh or frozen, no need to thaw)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 tsp dried oregano (or fresh if you have it)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup chicken broth (low-sodium recommended)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2. Add 1 lb ground turkey to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in 1 diced onion and cook for 3-4 minutes until softened.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
5. Mix in 1 chopped bell pepper and 1 cup broccoli florets, stirring to combine.
6. Pour in 1 can undrained diced tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Add 1/2 cup chicken broth, bring to a simmer, then reduce heat to medium-low.
8. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until veggies are tender. Tip: Check at 10 minutes to avoid overcooking.
9. Uncover and cook for an additional 2-3 minutes to thicken the sauce slightly. Tip: If it’s too watery, let it simmer uncovered a bit longer.
10. Remove from heat and let it sit for 2 minutes before serving.
Ready to dig in? This skillet dish boasts a hearty texture with tender turkey and crisp-tender veggies, all coated in a rich, tomato-based sauce that’s subtly herby. Serve it over quinoa or with a side of crusty bread to soak up every last bit—it’s a total crowd-pleaser that feels both comforting and light!
Chili Con Carne with Kidney Beans
Perfect for those cozy fall evenings, this chili con carne with kidney beans is a hearty, comforting dish that comes together easily. You’ll love how the flavors meld together into something truly special.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (any color you prefer)
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cups beef broth
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
3. Tip: Drain excess fat if desired for a leaner chili.
4. Add 1 diced onion and cook for 3-4 minutes until softened.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Stir in 1 diced bell pepper and cook for 2-3 minutes until slightly tender.
7. Add 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring for 1 minute to toast the spices.
8. Tip: Toasting spices enhances their flavor—don’t skip this step!
9. Pour in 1 can diced tomatoes with their juices and 2 cups beef broth, stirring to combine.
10. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
11. Stir in 1 can drained and rinsed kidney beans and simmer for another 10 minutes.
12. Tip: For thicker chili, simmer longer; for thinner, add more broth.
13. Taste and adjust seasoning if needed, then remove from heat.
Just spoon this chili into bowls—it’s thick, rich, and packed with savory beef and tender beans. Top with shredded cheese or a dollop of sour cream for extra creaminess, and enjoy with cornbread on the side.
Southwest Black Bean and Corn Salad
Bursting with fresh flavors and vibrant colors, this Southwest black bean and corn salad is perfect for summer gatherings or meal prep. You’ll love how quickly it comes together with minimal cooking required. It’s a crowd-pleaser that works as a side dish or a light main course.
Ingredients
– 2 (15 oz) cans black beans, rinsed and drained (or 3 cups cooked black beans)
– 2 cups frozen corn, thawed (fresh corn works too when in season)
– 1 red bell pepper, diced (about 1 cup)
– 1/2 red onion, finely diced (soak in cold water for 10 minutes if you prefer milder flavor)
– 1/4 cup fresh cilantro, chopped (omit if you’re not a cilantro fan)
– 3 tbsp lime juice (about 2 limes, fresh squeezed is best)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Rinse and drain 2 cans of black beans thoroughly in a colander to remove excess sodium.
2. Thaw 2 cups of frozen corn by placing it in a bowl of warm water for 5 minutes, then drain completely.
3. Dice 1 red bell pepper into 1/4-inch pieces for even distribution throughout the salad.
4. Finely dice 1/2 red onion to ensure no large pieces overwhelm other flavors.
5. Chop 1/4 cup fresh cilantro, including tender stems for maximum flavor.
6. In a large mixing bowl, combine the black beans, corn, diced bell pepper, and red onion.
7. In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
8. Pour the dressing over the bean and corn mixture, tossing gently to coat all ingredients evenly.
9. Fold in the chopped cilantro last to keep it fresh and vibrant.
10. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
Just look at that beautiful medley of colors and textures! The crisp bell peppers and onions contrast perfectly with the creamy beans and sweet corn. Serve it chilled with tortilla chips for scooping, or pile it onto tacos for an extra flavor boost.
Oven-Baked Sweet Potato Fries
Sometimes you just need a healthier alternative to regular fries that still hits the spot. Oven-baked sweet potato fries are crispy, slightly sweet, and totally satisfying—plus, they’re way easier to make than you might think.
Ingredients
– 2 large sweet potatoes, peeled and cut into ¼-inch sticks (uniform size for even cooking)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon paprika (adds a smoky flavor)
– ½ teaspoon garlic powder (optional, for extra zest)
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper (freshly ground works best)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, toss the sweet potato sticks with olive oil until evenly coated—this helps them crisp up nicely.
3. Sprinkle paprika, garlic powder, salt, and black pepper over the potatoes, then toss again to distribute the spices uniformly.
4. Spread the fries in a single layer on the prepared baking sheet, ensuring they aren’t crowded for maximum crispiness.
5. Bake for 20 minutes, then flip each fry carefully using tongs to promote even browning on both sides.
6. Continue baking for another 10–15 minutes until the edges are golden brown and crispy to the touch.
7. Remove from the oven and let them cool for 2–3 minutes on the sheet—they’ll firm up as they rest.
Really, these fries come out with a perfect mix of tender insides and crunchy edges. Their natural sweetness pairs great with a tangy dip like yogurt sauce or even just ketchup for a quick snack.
Conclusion
Embark on a journey to effortless cooking with these 21 delicious and affordable Weight Watchers recipes! We hope this roundup inspires you to try new dishes, stay on track, and enjoy every bite. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
