Five Weight Watchers Vegetarian Meals

By Kristen Mccaffrey on

To celebrate the launch of the new vegetarian meal plans I thought it would be fun this week to share some of my favorite Weight Watchers vegetarian recipes. Although I do eat meat now, I was a vegetarian for almost ten years and have a deep love for meatless meals. Not only can they be a healthy addition to anyone’s eating, they can also be packed with protein and nutrients.

  1. Vegetable Korma, 5 points plus, 198 calories. This classic Indian dish is loaded with vegetables, curry powder, coconut milk, and cashews making it both hearty and delicious. You can use almost any combination of veggies you have at home and could add chickpeas or beans to add more protein if you chose. It also freezes great and makes a great quick lunch or dinner for future meals.
  2. Papas Con Rajas, 4 points plus, 173 calories. Papas con Rajas is a traditional Mexican dish made with potatoes and poblano pepper strips and in this case, yummy goat cheese. It makes the perfect filling for vegetarian tacos and can be a fun, unexpected way to create a vegetarian Mexican meal that is something a little out of the ordinary. It also makes a phenomenal side dish if you want a twist of classic mashed potatoes.
  3. Eggplant Rollatini, 5 points plus, 230 calories. I absolutely love this light and healthy eggplant dish. Eggplant is stuffed with ricotta cheese, veggies, and spices then rolled up and cooked in a rich tomato sauce. It makes a terrific Italian inspired vegetarian meal that anyone will love. Additionally, it freezes great for the future.
  4. Double Bean Burgers, 4 points plus, 131 calories. This is one of my favorite vegetarian burgers made with two types of beans and lots of spices. Use a vegan Worcestershire sauce when making the burgers to make sure they are vegetarian and enjoy them as a burger, over salad greens, or wrapped in lettuce.
  5. Mushroom Soup, 3 points plus, 126 calories. I am absolutely in love with hearty and creamy mushroom soup. It contains an absurd amount of mushrooms and is made rich with evaporated milk instead of cream, which saves tons of calories. I usually make up a big double or triple batch and freeze individual portions for whenever I want a creamy, warm soup on a cold night.
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