Ask your WW leader or even ask in a meeting how other members deal withrecipes that have no information or limited information such as only calories. When I was a member, we had a meeting where the topic was "translating" recipes into points when there was no information or limited information (such as only calories listed).
I don't remember all the tips that were shared, but it's really not hard to translate recipes into points - even when there's no information.
Did you buy the Food Companion (there'll probably also be a Restaurant Companion)? They're optional, but they help A LOT when it comes to calculating the points in more foods.
I do remember our leader when I was a member (but this was before the last WW revision, so you may want to double check) that except for VERY fatty foods it was safe to estimate 1 point = approximately 50 calories (for fats about 35 calories).
On websites, I've seen similar calculations. To determine points divide calories in each serving by 50, then add 1 point if the food is fatty, or subtract 1 point of the food is low-fat AND high in fiber.
Because I don't know what WW is now recommending, I'd run it by your leader first (or experiment and see what works for you).