Weight Watchers Baked Lumpia Rolls (Filipino appetizer) recipe
Makes 15 servings

Ingredients
1 lb ground lean pork
1 package wonton wrappers
1 (8 ounce) can bamboo shoots, drained and chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 medium carrot, chopped fine
8 cloves garlic
1 medium onion, chopped fine
1 large egg
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon black pepper

For the dipping sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar
2 teaspoons water
1 teaspoon soy sauce
2-3 teaspoons freshly grated ginger
1 teaspoon cornstarch, mixed with the water

Preparation
1. In a large bowl, combine the pork, bamboo shoots, water chestnuts, carrot, garlic, onion, soy sauce, ginger and pepper.
2. Stir the mixture until thoroughly combined (you can cover it and stick it in the refrigerator overnight).
3. Lay out about 10 wonton wrappers at a time and roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper.
4. Roll, brush the ends with beaten egg and finish the roll to seal.
5. Place seam side down on a cookie sheet and repeat until done.
6. Bake in a preheated 450 degree oven for about 20 minutes (until the wrappers turn golden brown), turning once.
7. Serve hot with dipping sauce.
8. To make the dipping sauce: in a 3 quart saucepan mix together the vinegar, brown sugar and soy sauce.
9. Stir over high heat until the sugar dissolves.
14. Mix the cornstarch/water and add to the sugar mixture, stirring until the mixture boils.
15. Remove from the heat and stir in the ginger.

WW POINTS per serving: 5
Nutritional information per serving: 221 calories, 7.3g fat, 1.7g fiber

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Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber
Source Weight Watchers Recipes

This green onion pancake recipe is easy to prepare and so flavorful!

Weight Watchers Green Onion Pancakes recipe
Makes 4 servings

Ingredients

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onions (, white and green parts)
2 tablespoons peanut oil or vegetable oil
soy sauce, to taste

Preparation
1. Beat the egg and sesame oil together.
2. Brush one side of one egg roll wrapper with the egg mixture.
3. Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
4. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
5. Repeat for other 3 pancakes.
6. Heat 1 tbsp oil on medium high heat.
7. Fry each side of each pancake for about 2 minutes til golden brown.
8. Add more heat as necessary.
9. Cut each into 6 pieces.
10. Can serve with soy sauce.
Weight Watchers Points per serving: 7
Nutritional information per serving: 309 calories, 12.7g fat, 2.2g fiber
Source Weight Watchers Recipes

Yakitori is a traditional Japanese skewered chicken dish. It is usually made from several bite-sized pieces of chicken meat, skewered on a bamboo skewer and barbecued.

Here’s a yakitori recipe that’s only 1 point for each kebab!

Weight Watchers Chicken Yakitori Kebabs recipe
Makes 30 kebabs

Ingredients

500 g skinless chicken breasts, cut into 2 cm cubes
4 large spring onions, cut across into 30 pieces
1 large green capsicum, seeded and cut into 30 small cubes

For the marinade
3 tablespoons Japanese soy sauce
1 garlic clove, crushed
2 teaspoons clear honey
1 tablespoon fresh ginger, finely chopped
1 tablespoon sesame oil
3 tablespoons sake or dry sherry
Preparation
1. Place the soy sauce, sake or sherry, garlic, honey, sesame oil and ginger in a shallow dish and stir together to mix.
2. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight.
3. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 minutes (to prevent them from burning on the barbecue).
4. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of spring onion and one of capsicum, threaded widthways.
5. Grill the kebabs for about 10-15 minutes (or until cooked through), turning from time to time and brushing with the marinade.

Weight Watchers Points for one kebab: 1
Nutritional information for one kebab: 29 calories, 0.7g fat, 0.2g fiber
Source Weight Watchers Recipes