[jkbunch]

Does anyone eat the frozen meals WW sells at the grocery story? I have been eating them for lunch and I get really bloated afterwards. Does anyone else have the same problem? Just wondering if it is the meals or something else. Thanks.

JKB

[Multi116]

Most frozen meals are loaded with salt, so it's not really a surprise that could happen. I tend to avoid frozen meals for that reason, and for the same amount of points, have a more filling and tastier home made meal.

[Kelly_S]

Like was stated they are a high sodium product. I also find I can have more food the same number of points or less points if I make my own frozen meals:

When I make these recipes I usually freeze them in single servings in those new Ziplockware or Gladware plastic containers. I take a dry erase marker and list the points on the side so I know how many points are in the container. Most of these are served over rice so add your
rice points if you use it (I use either Uncle Ben's converted Rice [3 points per cup] or Mahatma Long Grain White Rice [4 points per cup]):

Beef with Broccoli - 2 Points

Recipe By : Kelly Shields
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package seasoned beef strips, Tyson
2 tablespoons soy sauce, low sodium
2 cloves garlic -- finely chopped
6 tablespoons beef broth -- reduced sodium
6 cups broccoli flowerets
1 cup carrots -- cut in 1/4" strips
1 large onion -- cut in eighths
1/2 teaspoon red pepper flakes

1. Cut steak into thin strips; combine with soy sauce, garlic and 2 tablespoons broth.

2. Cut flowerets into bite-size pieces.

3. Heat large nonstick skillet over medium heat. Add beef with soy sauce mixture; stirfry 3-5 minutes until beef is heated.

4. Remove with slotted spoon to a platter, leaving any remaining liquid in pan; if no liquid you may want to add some water or soy sauce or a combination of both.

5. Add broccoli, carrot and onion. Cover; cook 3 minutes, adding remaining broth as needed.

6. Return beef to pan; stir-fry 1-2 minutes.

7. Sprinkle with red pepper flakes.

Calories: 116.7
Fat grams: 3.4
Fiber grams: 3.2
W/W Points: 2
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Beef, Bean and Cheese Burritos - 5 Points

Recipe By : Kelly Shields
Serving Size : 7
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 sheets 12 x 18-inch foil
7 98% fat free flour tortillas, large
16 ounces 96% lean ground round
16 ounces fat free refried beans, Old El Paso
1/2 cup chopped onion
1/2 cup salsa
1/4 cup 2% cheddar cheese, Kraft

1. Preheat oven to 450 degrees F.

2. Center one tortilla on each sheet of foil.

3. Combine beef, beans, cheese, onions and salsa.

4. Evenly spoon 1/2 cup of filling onto tortilla. Wrap burrito style and place seam side down on foil.

5. Bring up sides of foil and double fold. Double fold ends to form packet, leaving room for heat circulation inside packet.

6. Bake 20 minutes on cookie sheet in oven.

Calories: 298.1
Fat grams: 4.3
Fiber grams: 6.6
W/W Points: 5

Serve with fat-free sour cream, 2% cheddar cheese and additional salsa if desired (remember the points). These are best if thawed prior to microwaving.

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Green Pepper Steak Modified

Recipe By : My Great Recipes and Kelly Shields
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Tyson Seasoned Beef Strips
1/4 cup soy sauce, low sodium
2 teaspoons garlic -- minced
1 teaspoon ginger
1/2 cup green onion -- sliced
1 1/2 cups red bell pepper -- sliced
1 1/2 cups green bell pepper -- sliced
1 cup celery -- sliced
1/2 cup water
2 tablespoons water
2 tablespoons cornstarch

1. In large skillet or wok sprayed with cooking spray heat beef.

2. Add vegetables and 1/2 cup water.

3. Cook until vegetables are desired tenderness.

4. Mix 2 tablespoons water and cornstarch. Add to pan and cook until thickened.

Calories: 130.0
Fat grams: 3.8
Fiber grams: 2.1
W/W Points: 2

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Stir-Fry Beef with Broccoli - 3 Points

Recipe By : Kelly Shields
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces flank steak
2 tablespoons soy sauce, low sodium
2 cloves garlic -- finely chopped
6 tablespoons beef broth -- reduced sodium
6 cups broccoli flowerets
1 cup carrots -- cut in 1/4" strips
1 large onion -- cut in eighths
1/2 teaspoon red pepper flakes

1. Cut steak into thin strips; combine with soy sauce, garlic and 2 tablespoons broth.

2. Cut flowerets into bite-size pieces.

3. heat lareg nonstick skillet over medium heat. Add beef with soy sauce mixture; stirfry 3-5 minutes until beef is almost done.

4. Remove with slotted spoon to a platter, leaving any remaining liquid in pan.

5. Add broccoli, carrot and onion. Cover; cook 3 minutes, adding remaining broth as needed.

6. Return beef to pan; stir-fry 1-2 minutes.

7. Sprinkle with oil and red pepper flakes.

Calories: 162.7
Fat grams: 7.2
Fiber grams: 3.2
W/W Points: 3

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Chicken Broccoli Stirfry - 2 Points

Recipe By : Kelly Shields
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
1/4 cup soy sauce, low sodium
2 tablespoons cornstarch
2 teaspoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
2 teaspoons vegetable oil
6 medium green onions
16 ounces boneless & skinless chicken breast -- cut in
strips
8 cups fresh broccoli
8 ounces fresh mushrooms -- sliced

1. In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.

2. In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink.

3. Add vegetables and remaining water to wok. Steam until vegetables are tender.

4. Add soy sauce mixture. Heat until liquid is slightly thickened.

Calories: 156.9
Fat grams: 2.7
Fiber grams: 6.0
W/W Points: 2

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Chicken Cacciatore - 2 1/2 Points

Recipe By : W/W Quick and Easy Menus
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless & skinless chicken breast -- cubed
1 cup mushrooms -- sliced
3/4 cup zucchini -- sliced
1/2 cup green bell pepper -- chopped
1/2 cup onion -- chopped
1 teaspoon olive oil
1 large garlic clove -- minced
16 ounces tomato sauce -- no salt added
1/4 cup dry red wine
1 tablespoon fresh oregano -- chopped
1/2 teaspoon salt
1 1/2 teaspoons fresh thyme -- chopped
1/4 teaspoon black pepper
oregano sprigs -- optional
thyme sprigs -- optional

1. Put chicken in 2-quart casserole; cover with wax paper. Microwave at HIGH 5 to 6 minutes, stirring after 4 minutes. Drain; set aside. Wipe dish dry.

2. Combine mushrooms and next 5 ingredients in dish; toss well. Microwave, uncovered, at HIGH 4 minutes, stirring after 2 minutes.

3. Add tomato sauce and next 5 ingredients; stir well. Microwave at HIGH 8 to 12 minutes or until slightly thick, stirring every 4 minutes.

4. Return chicken to dish; stir well. Microwave at HIGH 6 minutes or until chicken is thoroughly heated, stirring after 3 minutes.

5. Let stand 3 minutes. Garnish with oregano and thyme sprigs, if desired.

Calories: 195.7
Fat grams: 3.0
Fiber grams: 2.8
W/W Points: 3 1/2

Serving Ideas : Makes 4 1-cup servings.

NOTES : Original recipe called for 1 pound skinless chicken thighs boned and cubed. The recipe provided the following nutritional information: 252 Calories/10.7 Fat Grams/1.2 Fiber Grams; W/W Points: 6.

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Chicken Creole - 1 Point

Recipe By : Great American Recipes
Serving Size : 7

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pieces boneless & skinless chicken breast -- cut in
1/2" cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup onion -- finely chopped
1 cup celery -- sliced
1 cup green pepper -- finely chopped
2 cloves garlic -- minced
28 1/2 ounces tomatoes, canned -- crushed
8 ounces tomato sauce
1 cup water
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water
cooking spray

1. Toss chicken with 1/2 teaspoon salt and black pepper.

2. In a large non-stick skillet sprayed with cooking spray heat to medium-high. Add chicken and cook about 5 minutes or until opaque on all sides and slightly golden brown. Remove chicken and set aside.

3. Spray same skillet with cooking spray again. Add onion, celery, green pepper and garlic. Saute until tender.

4. Stir in tomatoes, water, paprika, 1/2 teaspoon salt, cayenne pepper and bay leaves.

5. Bring to a boil.

6. Reduce heat, cover and simmer for about 10-15 minutes.

7. Return chicken to skillet.

8. Blend together 1 tablespoon water and cornstarch. Stir into chicken mixture.

9. Uncover and simmer 10-15 minutes until chicken is done and sauce is thickened.

Calories: 92.5
Fat grams: 1.1
Fiber grams: 2.9
W/W Points: 1

Serving Ideas : Serve over rice. Makes 7 1-cup servings.

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Chicken Lo Mein - 3 Points

Recipe By : Unknown
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup green onions -- thinly sliced
1/2 teaspoon ground ginger
8 ounces boneless & skinless chicken breast -- cut in
thin strips
1 1/2 cups mushrooms -- thinly sliced
2 cups bean sprouts
2 teaspoons oyster sauce
1 can bamboo shoots, Geisha -- drained
1 can waterchestnuts, China Boy -- drained and sliced
1 can baby sweet corn, Sun Luck -- drained
2 tablespoons soy sauce, low sodium
5 ounces vermicelli, Creamette

1. In large non-stick skillet sprayed with cooking spray; add green onions and ginger root. Saute 1 minute.

2. Add chicken and saute for 2 minutes; add mushrooms, bean sprouts, bamboo shoots and waterchestnuts and cook until vegetables are tender, about 3-5 minutes.

3. Stir in oyster sauce and soy sauce.

4. Add vermicelli and stir to combine. Cook until heated through, about 1 minute.

Calories: 216.2
Fat grams: 1.3
Fiber grams: 5.8
W/W Points: 3

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Sante Fe Chicken

Recipe By : Great American Recipes
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces boneless & skinless chicken breast
2 tablespoons bacon bits
1 1/2 cups green bell pepper -- cut in strips
1 1/2 cups red bell pepper -- cut in strips
1 cup white onions -- cut in strips
1/2 cup red onion -- cut in strips
3/4 tablespoon chili powder
3/4 tablespoon garlic powder

1. In large non-stick skillet sprayed with cooking spray, cook onions and peppers until tender.

2. Add chicken and spices. Cook until chicken is no longer pink.

3. Add bacon bits stirring to combine.

Calories: 59.5
Fat grams: 0.9
Fiber grams: 1.1
W/W Points: 1

Serving Ideas : Makes 12 1/2-cup servings.

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Velvet Chicken and Vegetables

Recipe By : Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
1 tablespoon soy sauce, low sodium
1 egg white
8 ounces boned and skinned chicken breasts -- cut in
strips
2 cups water
2 packets chicken bouillon cube
1/2 cup red peppers -- thinly sliced
1/2 cup green peppers -- thinly sliced
2 cloves garlic
1/4 teaspoon ginger
1 cup broccoli flowerets
1/2 cup straw mushrooms -- canned

1. In medium bowl combine cornstarch, soy sauce, and egg white; mixing well. Add chicken and toss to coat evenly. Refrigerate, uncovered for 30 minutes so coating will adhere to chicken.

2. In a large skillet combine water and bouillon cubes; bring to a boil. Gradually add chicken, stirring gently to separate pieces. Return mixture to a boil. Remove from heat and drain chicken reserving 1 cup of broth. Set chicken and broth aside.

3. Spray skillet with cooking spray and saute peppers, garlic and ginger for about 5 minutes or until vegetables are crisp tender. Add broccoli, mushrooms, chicken and reserved liquid to skillet. Cook, stirring occasionally, until ingredient are heated through and mixture is slightly thickened.

Calories: 226.7
Fat Grams: 2.5
Fiber Grams: 3.5
W/W Points: 4

Serving Ideas : Serve over rice. Can top with unsalted cashews too.

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Country Onion Soup - 2, 4 or 6 points

Recipe By : Great American Recipes (Modified)
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large onions -- thinly sliced
4 tablespoons Brummel and Brown
dash salt
dash black pepper
dash Spoonable Equal® sweetener
2 tablespoons all-purpose flour
4 cups Campbell's Beef Consomme
1 teaspoon thyme
2 cloves garlic -- minced
1/2 cup white cooking wine
3 slices sliced French bread -- toasted
3/4 cup mozzarella cheese, part skim milk

1. Melt Brummel and Brown in a large pan.

2. Add onions. Saute over low heat for about 15 minutes, stirring. Cover pan. Cook for another 5 minutes.

3. Add Equal, salt and black pepper.

4. Increase heat to moderate temperature. Cook for 10 minutes, stirring until onions are golden brown but not burned.

5. Sprinkle with flour,stir wellto blend. Add consomme, thyme and garlic. Bring to a boil.

6. Lower heat. Simmer, covered for about 15 minutes until onions are soft.

7. Add wine.

8. Transfer to serving bowls. Place 1/2 a slice of French Bread in each bowl. Top with 2 tablespoons cheese.

9. Broil until cheese is melted.

Calories: 199.4
Fat grams: 6.4
Fiber grams: 1.9
W/W Points: 4

If you omit the bread and cheese:

Calories: 119.7
Fat grams: 3.7
Fiber grams: 1.4
W/W Points: 2

If you add 1 slice of French bread and 1/4 cup of part-skim mozzarella cheese to the soup and broil under broiler until cheese is melted the following nutritional information will apply:

Calories: 279.1
Fat grams: 9.4
Fiber grams: 2.4
W/W Points: 6

NOTES : Original recipe (4 servings) called for 4 to 5 large onions, butter or margarine, sugar, beef broth, 4 slices toasted French bread, 1/2 cup grated Swiss Cheese, 1/2 cup grated Parmesan Cheese. The following nutritional information for original recipe was provided by the cookbook as follows: 374 Calories/20.3 Fat Grams/Unknown Fiber Grams. Per Mastercook the following nutritional information is provided: 446.9 Calories/19.6 Fat Grams/4.4 Fiber Grams.

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Italian Tomato Soup

Recipe By : Great American Recipes
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped onions
1 1/2 cups chopped green bell pepper
1 clove minced garlic
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon red pepper flakes
1/4 cup Uncle Ben's Converted Rice, uncooked
2 cups Hunt's Diced Tomatoes
4 cups Swanson's Natural Goodness Fat-Free Reduce --
chicken flavor
cup water
36 slices Gallo Reduced Fat Pepperoni -- thinly sliced
5 tablespoons Precious Low Moisture Part Skim Mozzarella --
grated

1. In large non-stick saucepan sprayed with cooking spray saute onion and green pepper until softened. Stir in the garlic and cook for 1 minute.

2. Add oregano, basil, red pepper flakes, rice, tomatoes and broth.

3. Bring to a boil. Lower heat cover and simmer for 20 minutes or until rice is tender.

4. Stir in the pepperoni and sprinkle with the cheese. Cook for 1-2 more minutes.

Calories: 136.2
Fat grams: 1.8
Fiber grams: 2.4
W/W Points: 2

IF MADE WITH REGULAR PEPPERONI THE FOLLOWING APPLY:

Calories: 158.7
Fat grams: 6.6
Fiber grams: 2.0
W/W Points: 3

Serving Ideas : Makes 5 1 1/2-cup servings.

NOTES: If you freeze this don't put in the cheese until after you heat it in the Microwave.

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Pepper and Rice Soup

Recipe By : Great American Recipes
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups onion -- finely chopped
2 cups carrots -- chopped
6 cloves garlic -- minced
4 cups Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
1/2 cup long-grain rice
1/2 cup dry sherry
1 large red bell pepper -- cut in strips
1 large green bell pepper -- cut in strips
1 large yellow bell pepper -- cut in strips
salt and pepper -- to taste

1. In large non-stick saucepan sprayed with cooking spray saute onions, carrots and garlic until tender and lightly colored, about 10 minutes.

2. Add chicken broth and bring to a boil.

3. Reduce heat and simmer for 15 minutes.

4. Add rice, sherry and peppers. Simmer, partially covered, about 20 minutes or until rice is tender.

Calories: 142.4
Fat grams: 0.4
Fiber grams: 2.7
W/W Points: 2

FOR 6 1 1/2-CUP SERVINGS THE FOLLOWING APPLY:

Calories: 213.7
Fat grams: 0.6
Fiber grams: 4.1
W/W Points: 3

Serving Ideas : Makes 4 1-cup or 6 1 1/2-cup servings.

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Taco Soup - 2 Points

Recipe By : Passed down meeting to meeting! Unknown original source! Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound 93% fat-free ground beef
46 ounces V-8® vegetable juice, Spicy Hot
15 ounces Ranch Style Black Beans
15 1/2 ounces Green Giant Dark Red Kidney Beans
11 ounces Green Giant Niblet Corn
2 cups Hunt's Diced Tomatoes
1 package Taco Bell Taco Seasoning Mix

1. Brown beef and drain off fat.

2. Add remaining ingredient and simmer in a crockpot on low.

Calories: 155.2
Fat Grams: 1.5
Fiber Grams: 4.7
W/W Points: 2

Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips. Makes 12 1-cup servings.

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IF ALSO FOUND OUT IF YOU PUT ABOUT 2 TABLESPOONS OF WATER OR LESS ON TOP OF THE ENTREES PRIOR TO MICROWAVING THEY TEND TO BE BETTER.

[jkbunch]

Kelly S.
THANK YOU SO MUCH FOR ALL OF THOSE RECIPES! That is so great, I am going to get started on some for lunch. They are prefect. Now maybe I won't feel like a big marshmallow after lunch anymore. You don't know how much I appreciate those recipes. This is why I love this website so much because people like you really want people like me to achieve my goals. Thanks so much again, you made my day!

jkb

[Satine]

I eat them at least 3-4 times per week for lunch and I have no problem, I continue to lose weight...

[Tina637]

I eat them as well, in a pinch. They are real tasty! The hubby also has been taking them to work for lunch! He like them as well. Nice to pop them into microwave and have a meal in a few minutes. Beats being in a hurry and eating something you'll regret. Hope this helps..

[Kelly_S]

See I am the opposite I don't think they have much flavor at all. To me they are too small for the points...remember this is just my opinion. I find the ones I make myself I get more food the same or less points. And it is not hard to make a frozen meal out of your leftovers either. I do it a lot.

[Tina637]

Originally Posted by Kelly_S

See I am the opposite I don't think they have much flavor at all. To me they are too small for the points...remember this is just my opinion. I find the ones I make myself I get more food the same or less points. And it is not hard to make a frozen meal out of your leftovers either. I do it a lot.

True...nothing in MY opinion beats home made. However...I'll grab one outta the freezer before I eat a taco or a hotdog when time is scarce. Oh..and Great recipes, Kel...I printed them out to try them this week!

[QuilterInVA]

Frozen meals are horrible, a poor nutrition choice and expensive. They are not healthy to eat every day. Mainly for those too into convenience.

[Kelly_S]

Tina, I agree when it is a last choice or I don't have something that I've made for a frozen meal I will grab one so I am not starving at my next meal however I think a Salad with a bit of grilled chicken from a fast food place is even a better choice for around the same points (if you use a fat-free or reduced fat dressing) rather than the frozen meals.

[mauvaisroux]

I agree Kelly - I find the frozen meals too small and also too salty

Those recipes look great - thanks for sharing them

[Kelly_S]

mauvaisroux, you (and everyone else) are very welcome for them (I think I posted them individually in the recipe forum years ago but this is an e-mail I regularly send out).

[leanandfree]

Hi Kelly!

Thank you for sharing that great sounding food--and low in points! I look forward to making and freezing them and taking them to work for lunch.

Loved your idea about labeling them and putting the points on the container.

Sue

[Queenofdenial]

I really don't mind the WW meals at all. They certainly are a convenience to me and I'm happy for that! I don't buy the ones I don't find appealing. Thanks for the recipes, they look yummy.

[becRN]

I know this is an old post but thanks for the new recipes!! My old ones are getting a little stale! This will give my meals a boost!