Are you looking for a guilt-free treat that satisfies your sweet tooth while staying on track with your Weight Watchers plan? Look no further than this mouthwatering Weight Watchers Banana Bread recipe! Packed with wholesome ingredients and bursting with flavor, this recipe will become a favorite in your household. Whether you enjoy it as a breakfast option or a delightful snack, this banana bread is sure to impress. This recipe is only 3 points per serving and one loaf yields 12 slices

My recipe is a variation of the Banana Bread recipe found on page 32 of the Weight Watchers Annual Recipes For Success 2002 edition. So, let’s dive into the recipe and start baking!

Ingredients

For the bread:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cups mashed ripe banana (about 2 medium)
• 3/4 cup sugar
• 2 tablespoons vegetable oil
• 1 large egg
• Cooking spray

For the topping:

• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/3 tablespoon chilled butter, cut into small pieces.

Procedure Steps

1. Preheat the oven to 350°F.
2. To make the batter, lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour with the baking soda, and salt in a bowl. Place banana and next 3 ingredients in another bowl and beat with a wire whip until smooth. Add the flour mixture to the wet mixture and still until just moist. Coat at 8″X4″ baking loaf pan with cooking spray and pour the batter into the pan.
3. To make the topping, combine the brown sugar, 2 tablespoons flour and cinnamon in a small bowl, cut in the butter with a pastry knife until the mixture resembles coarse meal. Sprinkle the topping evenly over the batter.
4. Bake in the preheated oven at 350°F for 50 to 55 minutes, or until a cake tester or toothpick comes out clean when poked in the center of the loaf. Cool in the pan on a wire rack for 10 minutes, then remove the loaf from the pan and allow it to cool completely.

This Weight Watchers Banana Bread is a delectable and nutritious treat that won’t derail your healthy eating goals. Each slice will satisfy your cravings without compromising on flavor or your Weight Watchers plan. Share this recipe with your friends and family and enjoy a guilt-free indulgence together. Happy baking!

Indulge your taste buds with this sensational and aromatic 40 Cloves of Garlic Chicken recipe. This classic French dish combines tender chicken with an abundance of roasted garlic cloves, resulting in a dish that is bursting with rich flavors. The slow-roasting process enhances the garlic’s natural sweetness while infusing the chicken with a heavenly aroma. This blog post will guide you through the steps of creating this delectable masterpiece in your own kitchen. Let everyone squeeze the creamy garlic cloves onto their delightfully roasted chicken. See the video below as I reveal the delectable chicken just out of the oven.

Found on page 143 in the WW 50th Anniversary cookbook, this recipe serves 8, and has a PointsPlus Value of 6, per serving. Or, you can find the recipe online at Chicken with 40 Cloves of Garlic.

My variation of the recipe uses much more fresh rosemary, thyme, and bay leaves than the original, and I also used boneless thighs along with the bone-in chicken breast.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 skin-on bone-in chicken breast halves
• 4 skin-on boneless chicken thighs
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken stock
• 2 tablespoons tomato paste
• 40 garlic cloves, unpeeled
• 3 long sprigs fresh rosemary
• 4 long sprigs fresh thyme
• 3 bay leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Procedure

1. Preheat oven to 325°F.
2. Heat a large cast iron skillet over medium heat, be sure you can put all the chicken in one layer in the skillet. Add the olive oil and allow it to warm up, then place the chicken pieces skin side down and brown for about 5-minutes. Turn over the chicken and brown the back side, about 5 more minutes. Transfer the chicken to a pan while performing the next step.
3. Turn the heat to low and then stir in the wine and scrape the bottom of the pan to loosen any stuck on bits. Add the stock and tomato paste. Stir well to dissolve the paste into the liquid. Add the garlic cloves, rosemary, thyme, bay leaves, salt and pepper, stirring well to incorporate. Transfer the chicken back into the skillet skin side up. Cover the skillet tightly with foil, and place the covered skillet into the preheated oven. Roast until chicken is tender and cooked through, and a meat thermometer inserted into the breast meat reads 165°F, or about 1 1/2 to 2 hours. Remove the skin and discard the bay leaves.

Now that you have the recipe for this aromatic and mouthwatering 40 Cloves of Garlic Chicken, you can impress your family and friends with this irresistible dish. The slow-roasted garlic and tender chicken will surely make this a memorable meal. So, roll up your sleeves, grab those cloves of garlic, and get ready to embark on a culinary journey filled with fantastic flavors. Enjoy!

5 Points – Total Time: 45 min – Prep: 13 min – Cook: 22 min – Serves: 12

There’s something undeniably magical about the aroma of freshly baked cinnamon rolls wafting through the air. These sweet, pillowy delights, swirled with cinnamon and slathered in a luscious glaze, are a favorite indulgence for many. While store-bought cinnamon rolls can be satisfying, there’s nothing quite like the experience of sinking your teeth into a warm, homemade cinnamon roll. In this blog post, we’ll share a tried-and-true recipe that will have you making mouthwatering cinnamon rolls from scratch in no time. Get ready to embark on a delicious baking adventure!

This WW recipe uses their two-ingredient dough as a starting point with self-rising flour and Greek yogurt, with the addition of an egg, vanilla extract, and powdered sugar, and at just 5 WW points per serving, it’s a perfect way to start your day.

Homemade cinnamon rolls are a delectable treat that can brighten up any morning or satisfy a craving for something sweet. With this simple and straightforward recipe, you’ll be able to create bakery-worthy cinnamon rolls right in your own kitchen.

Ingredients

• 2 cups white self-rising flour
• ⅝ cup powdered sugar, divided
• 1⅝ cup plain fat free Greek yogurt, divided
• 1 Tbsp + ½ tsp vanilla extract, divided
• 1 large egg
• ¼ cup packed brown sugar
• 1 Tbsp ground cinnamon
• 5 sprays cooking spray

Preparation

1. Preheat oven to 350°F. Combine flour and 2 Tbsp powdered sugar in a large bowl. Whisk together 1½ cups yogurt, 1 Tbsp vanilla, and egg in a medium bowl. Add yogurt mixture to flour mixture; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
2. Place a large piece of parchment paper on a work surface and sprinkle with a little flour. Place dough on parchment paper and roll into a 12 x 9–inch rectangle. Sprinkle evenly with brown sugar and cinnamon, all the way to the edges. Starting with a long edge, roll up dough tightly (use parchment paper to help roll up dough) to form a 12-inch-long roll. Cut roll into 12 (1-inch) slices. Arrange dough slices in an 11 x 7–inch baking dish coated with cooking spray. Bake until lightly browned, 22 to 25 minutes. Let stand for 10 minutes before topping with glaze.
3. Combine remaining ½ cup powdered sugar, remaining 2 Tbsp yogurt, and remaining ¼ tsp vanilla, stirring until smooth. Drizzle glaze over cinnamon rolls. Serve warm.
4. Serving size: 1 cinnamon roll

118 Calories, 23g total Carbs

Lagniappe: If you don’t have or don’t want to buy self-rising flour, it’s easy to make using all-purpose flour. For every 1-cup of all-purpose flour, start with a 1-cup measure and add in 1 1/2 teaspoons baking powder, and 1/4 teaspoon of salt, then bring the measure up to the 1-cup line with the all-purpose flour.

0 Points – Total Time: 20 min – Prep: 10 min – Cook: 10 min – Serves: 6

We served this side dish alongside our grilled salmon with cucumber-dill sauce, and it paired well, though this would be great along with grilled chicken or lamb too. This is a variation of a WW recipe for grilled baby eggplant.

Ingredients

• ¾ cups Plain fat free Greek yogurt
• 2 Tbsp Water
• ¾ tsp, divided Kosher salt
• ¼ tsp Ground cumin
• ¼ tsp, very finely minced garlic
• ¼ tsp, smoked Paprika
• 1¼ pounds, about 3 zucchini uncooked zucchini
• 2 sprays Cooking spray
• ¼ cup, fresh, thinly sliced Peppermint leaves

Instructions

1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
2. Preheat outdoor grill or stove-top grill pan to medium-high.
3. Slice zucchini lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
4. Grill zucchini until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over zucchini; sprinkle with mint and garnish with paprika. Yield about 2 slices of zucchini and 2 tablespoons of sauce per serving.