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Disclaimer: The team of Weight Watchers keeps updating the program, according to the requirements/feedback of their members. The program has been updated many times, the latest one being the Weight Watchers 360° program, which was unveiled on the 3rd of December, 2012. The program teaches members how to manage their food environment, claiming that we tend to eat what we see. It also guides people on ways to control their temptation, and to avoid pleasure eating. Weight Watchers has not increased their rates for this new approach, and all the meetings, eTools, and apps are included in the total fee.

The content in this article explains the Weight Watchers program in detail. The details of the current program are exclusively available to the paid members of Weight Watchers.


The program has become quite popular these days, helping people to manage their weight and health. Their belief is that a healthy body results from a healthy lifestyle; which means the overall health of the person. They have come up with a points system in which points are assigned to every food item. This helps you in making a better choice of foods and keeps the program running.

Orange Grilled Chicken
Points - 3.5 per serving

Ingredients
  • Chicken breasts, w/skin, boneless, 1 lb.
  • Fresh orange juice, ¼ cup
  • Vinegar, 1 tbsp.
  • Worcestershire sauce, 2 tsp.
  • Fresh thyme, minced, ¼ tsp.
  • Fresh rosemary, minced, ¼ tsp.
  • Black pepper
Directions

In a small bowl, combine rosemary, thyme, and black pepper to make a herb mixture. Now, take each chicken breast and slip your fingers in between the flesh and the skin to create a small gap, leaving the skin attached. Slide the herb mixture into this gap and pull the skin back over the breast. Mix the orange juice, vinegar, and Worcestershire sauce in a small bowl, and keep it aside. Grill the chicken breasts on a gas grill for 3 to 4 minutes on each side. Pour the orange juice mixture on top of the breasts, each time you turn them. Your orange grilled chicken is ready, but do not forget to remove the skin before eating!

Corned Beef and Cabbage
Points - 8 per serving

Ingredients
  • Corned beef brisket, 2 lb.
  • New potatoes, 1 lb.
  • Cabbage, wedged, 1 lb.
  • Whole black peppercorn, 1 tsp.
  • Carrots, quartered, 3
  • Parsnips, peeled and chunked, 2
  • Red onions, wedged, 2
  • Bay leaves, 2
Directions

Place the corned beef, along with the juices and spices from the packet in a crock pot. Add sufficient water to cover the meat. Put in pepper and bay leaves, and bring it to a boil. Once, it starts boiling, reduce the heat and allow it to simmer, covered, for about 2 hours. When the meat is tender, add carrots, parsnips, and onions to the meat. Let it simmer again for about 10 minutes. Now, add potatoes and cabbage, cover and cook for 20 more minutes. Discard the bay leaves. Thinly slice the meat against the grain. The meat and vegetables are ready to be served.

Caribbean Rice and Beans
Points - 5 per serving

Ingredients
  • Chicken stock, 2 cups
  • Canned black beans, drained and rinsed, 1¼ cups
  • Long grain white rice, 1 cup
  • Fresh cilantro, finely chopped, 2 tbsp.
  • White vinegar, 1 tbsp.
  • Olive oil, 1 tsp.
  • Bottled roasted red bell peppers, drained and cut in thin strips, 5 oz.
  • Green bell pepper, seeded and cut in thin strips, ¼
  • Garlic cloves, minced, 2
  • Hot pepper sauce, to taste
Directions

In a medium-sized saucepan, boil the chicken stock over high heat. Stir in rice and immediately reduce the heat. Cover the pan and simmer 20 to 25 minutes, or until the rice is tender. Remove the pan from heat and set it aside. In a nonstick skillet, heat oil over medium heat. Add peppers and garlic, and sauté for 2 minutes. Now, stir in the black beans, white vinegar, and hot pepper sauce. When it starts boiling, reduce the heat to low, cover, and simmer for 5 minutes. Stir in the cooked rice and cilantro, and it is ready to be served!

Broiled Fish Dijon
Points - 4 per serving

Ingredients
  • Zucchini, cut into halves, 1½ lb.
  • Lemon juice, ¼ cup
  • Dijon mustard, 2 tbsp.
  • Capers, drained, 2 tbsp.
  • Swordfish steaks, 1" thick, 6
  • Garlic cloves, minced, 2
  • Paprika, to taste
Directions

In a small bowl, stir together Dijon mustard and garlic. Rinse the fish steaks and pat them dry. Arrange the fish and zucchini, with the cut side up, in a single layer on an oiled rack in a large broiler pan. Drizzle fresh lemon juice on top and broil it 5 inches below heat for 5 minutes. Turn the fish over and spread the mustard mixture over it. Continue to broil until the zucchini turns lightly brown and the fish is opaque, but moist. Sprinkle with paprika and capers, and serve!

There are thousands of free recipes available on their website. You could also have a look at some Weight Watchers soup recipes. So, pick up a recipe from above and get ready for a healthy meal!