Weight Watchers Freestyle Homemade Soup Recipes (2024)

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:4

Ingredients

• 1 Each Red & Green Pepper, Seeded and Chopped Small
• Red Onion, Chopped Small
• 1 Jalapeno Pepper, Seeded and Minced
• 2 Cloves of Garlic, Minced
• 1 Can (15 oz) of White Kidney Beans, Drained
• 3 Cups of Shredded Cooked Chicken Cutlets
• 4 Cups of Chicken Broth
• 1.5 Cups of Frozen Corn, Thawed
• 3 Tablespoons of Fresh Lime Juice
• 1 Teaspoon of Dried Cilantro
• Bunch Scallions, Green Part Chopped
• 1 Cup of Kraft Fat Free Shredded Cheddar Cheese, Divided
• Vegetable Cooking Spray
• Salt/Pepper to Taste

Instructions

1. In a large saucepan that has been sprayed with Vegetable Cooking Spray, saute peppers, garlic and onion until onion is translucent - about 5-7 minutes.
2. Add salt and pepper to taste to the vegetables.
3. Add chicken broth and drained chili beans to pot.
4. Bring to a simmer and cook about 5 minutes or until broth starts to thicken from the beans.
5. Add the cooked chicken, corn, cilantro and lime juice to bean mixture.
6. Cook for about 10 more minutes over medium heat, but not boiling.
7. Season with additional salt/pepper to taste.
8. Divide among 4 bowls and top with ¼ cup of Fat Free Shredded Cheese in each bowl and some of the scallions as well.
9. This serves 4 hearty sized bowls at 0 SmartPoints per serving on the Blue and Purple Plans.
10. On the Green Plan, it's 6 SmartPoints per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Chinese

Serves:6

Ingredients

• 6 Cups of Fat Free Chicken Broth
• 2 Teaspoons Each of Soy Sauce + Sesame Oil
• 2 Tablespoons of Cornstarch + ¼ Cup of Water
• 6 Large Eggs, Beaten
• 4 Green Onions, Sliced
• Salt & Pepper, Optional (to taste)

Instructions

1. Combine chicken broth, soy sauce and sesame oil in a large pot. Bring to a boil.
2. In a separate bowl, combine cornstarch and water together. Whisk. Pour into boiling soup.
3. While stirring, slowly pour in the beaten eggs. Season with salt and pepper if using. Add in green onions.
4. This makes 6 cups of soup. For 6 - 1 cup servings, it is 1 Freestyle Point. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Mexican

Serves:6-12

Ingredients

• 2 Pounds of Ground Turkey Breast
• 1 Cup of Chopped Onion
• Vegetable Cooking Spray
• 2 Cans of Green Enchilada Sauce
• 2 Cups of Fat Free Chicken Broth
• 1 15.25 Ounce Can Each of Black Beans (Rinsed & Drained) and Canned Corn, Drained
• 1 14.5 Ounce Can of Diced Tomatoes, Drained
• Package of Taco Seasoning (1.25 Ounce)

Instructions

1. Spray a large stockpot with vegetable cooking spray and cook ground turkey breast and onion over medium high heat until turkey is browned and crumbled. Stir in enchilada sauce and all remaining ingredients and bring to a boil. Cover, reduce heat and simmer on low for about 30 minutes while stirring occasionally.
2. Top with fat free Greek plain yogurt, jalapeno, onion, and up to ¼ cup of Fat Free Kraft Shredded Cheddar to keep this at the same points per serving described below.
3. This makes about 12 cups. I like a hearty bowl of soup. So at 2 cups per serving, it will serve 6 people at 3 Freestyle Points. For 12 servings at 1 cup per serving, it is 1 Freestyle Point. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:6

Ingredients

• 4 cups of Frozen Sweet Corn, defrosted
• 2 slices of cooked Turkey Bacon (minced)
• 1 bag of Grilled Chicken Strips (diced small)
• 3 whole chipotle peppers in Adobo sauce, diced
• 1 red onion, diced small
• 1 red pepper, diced small
• 4 cups of chicken broth
• 1.5 cups of Fat Free Half & Half
• 3 Tablespoons of cornmeal
• ¼ cup of water
• Salt & Pepper to taste
• Vegetable Cooking Spray
• Diced Jalapeno, Optional

Instructions

1. Spray a large stockpot with vegetable cooking spray over medium high heat. Add onion and red pepper. Cook until soft. If they start to stick, add a small amount of chicken broth.
2. Add diced chipotle peppers, bacon and corn.
3. Remember to add some chicken broth if they are sticking. When everything is mixed and warmed, add remaining chicken broth.
4. Add fat free half and half.
5. Let soup simmer for about 30 minutes over low heat.
6. In a bowl stir cornmeal and ¼ cup of water together. Add into stockpot along with cooked grilled chicken strips. Simmer for about 10 minutes.
7. Add salt and pepper to taste. Garnish with diced jalapeno optional but delicious.

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Latin

Serves:5

Ingredients

• 2 Small Red Onions, Chopped Small (Soup sized pieces)
• 2 Cloves of Garlic, Minced
• 1 Each Red & Green Pepper, Chopped Small (Soup sized pieces)
• 1 Jalapeno Pepper, Seeded and Minced
• Vegetable Cooking Spray
• 2 Tablespoons of Flour
• 1 Cup of Water
• 1 Cup of Fat Free Half & Half
• 1.5 Cups of Vegetable Broth
• ½ Teaspoon Each of Ground Coriander, Cumin, Chili Powder
• 1.5 Pounds of Uncooked Medium Shrimp, Peeled & Tails Removed
• ½ Cup of Greek Fat Free Plain Yogurt
• Chopped Fresh Cilantro or 1 Teaspoon of Dried Cilantro
• Salt/Pepper to Taste
• 4 Scallions, Chopped Small

Instructions

1. In a large sauce pan that has been sprayed with vegetable cooking spray, saute onion, garlic and peppers about 5 minutes, stirring frequently. If vegetables stick, you may add in a few tablespoons of water or additional broth.
2. In a separate bowl, combine flour and water. Mix well and pour into pan.
3. Stir in fat free half & half and broth along with seasonings. Stir to combine. Bring to boil, reduce heat, cover and simmer for 5 minutes.
4. Cut shrimp into bite size pieces. Add to soup and simmer low until shrimp turn pink.
5. Put yogurt in a small bowl and add in ½ cup of hot soup broth. Stir and add mixture back into soup pan. Heat through over low to medium heat.
6. Top with cilantro and chopped scallions.
7. Makes 5 nice sized servings at 1 Freestyle Point each. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Greek

Serves:4

Ingredients

• 32 oz Chicken Broth
• 1 Ounce of Dry Pastina
• 3 Tablespoons of Fresh Lemon Juice
• Salt/Pepper to Taste
• ¼ Teaspoon of Dried Oregano
• 1 Cup of Shredded Cooked Chicken Breast
• Fresh Parsley (Garnish)
• Fat Free Greek Plain Yogurt (Topping)

Instructions

1. Put chicken broth in a large saucepan and bring to a boil. Add pastina. Cook until softenend to taste - about 5-7 minutes. Add salt/pepper to taste and oregano.
2. In a separate bowl, add eggs and lemon juice and whisk until smooth.
3. Take out ½ cup of hot broth and add that into egg bowl and stir together to blend. Dump this mixture into saucepan and continue to simmer until broth begins to thicken - about 2 minutes. Add in chicken and stir it into the broth until heated through. Garnish with fresh parsley and fat free Greek plain yogurt.
4. This makes about 1 Quart of soup at 4 Freestyle Points for all of it. Per cup it is 1 Freestyle Point. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Mexican

Serves:6

Ingredients

• 1.5 Pounds of Chicken Tenderloins, Cubed
• 3 Cans of Cannellini Beans, Rinsed & Drained
• 32 oz Carton of Chicken Broth
• 1 Cup of Fat Free Half & Half
• 1 Medium Onion, Chopped Small + 1 Garlic Clove, Minced
• 2 Cups of Frozen Sweet Corn, Thawed
• 1 Tablespoon of Ground Cumin
• 1 Can of Campbells Healthy Request Cream of Chicken Soup
• Salt/Pepper to Taste

Instructions

1. Add all liquid ingredients into a stock pot. Whisk until soup is dissolved and everything is mixed thoroughly. Add remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer until chicken is no longer pink. About 30 minutes.
2. This makes 6 nice sized bowls at 2 SmartPoints each on the Blue and Purple Plans and 8 SmartPoints on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Lunch, Dinner

Cuisine:American

Serves:4

Ingredients

• 3 lb Cauliflower Cut into Florets
• Vegetable Cooking Spray
• I Can’t Believe It’s Not Butter Spray
• 1 Tablespoon of Land O Lakes Whipped Butter
• 1 Large White Onion, Diced Small
• 2 Garlic Cloves, Minced
• Teaspoon Each of Dried Thyme, Dried Tarragon, Salt & Fresh Ground Pepper
• 6 Cups of Fat Free Chicken Broth
• 1 Cup of Fat Free Half & Half
• 4 Ounces of Reduced Fat Cream Cheese (Cut in pieces)
• 4 Ounces of Fat Free Sour Cream
• 5 Green Onions, Snipped

Instructions

1. Preheat oven to 425 degrees.
2. Spread the cauliflower onto a parchment paper lined baking sheet and spray with Vegetable Cooking Spray and Butter Spray. Roast for about 30 minutes. Set aside.
3. In a large soup pot, melt butter and add onion, garlic and spices. Saute until onion is tender and translucent – about 6 minutes.
4. Stir in broth and all the cauliflower, except about ¼ of it and bring to a low boil. Reduce heat and simmer until cauliflower softens – about 10 minutes.
5. Add half and half, cream cheese and sour cream. Bring to a simmer over medium heat.
6. Let soup cool for about 10 minutes and working in batches, process soup in a blender until smooth.
7. Return to soup pot to warm. When ready to serve, add reserved cauliflower florets and snipped green onion on top of soup.
8. This makes 4 servings at 4 Freestyle Points per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Mexican

Serves:8

Ingredients

• 2 Cans of Diced Tomatoes w/Green Chilies (10 Ounce Cans), Undrained
• 32 ounces of Fat Free Chicken Broth
• 16 Ounce Can of No Fat Refried Beans
• 1 Cup of Frozen Sweet Corn
• 2 Cups of Shredded Cooked Chicken Breast
• 2 Xtreme Wellness High Fiber/Low Carb Tortillas - Cut into Strips and Fried.
• Fresh Cilantro, Optional
• Vegetable Cooking Spray

Instructions

1. In a large saucepan, combine diced tomatoes, broth, beans and corn and bring to a boil. Reduce heat to low and simmer for 5 minutes while stirring occasionally. Add chicken and heat through.
2. To make the "Fried" tortilla strips, slice tortillas into strips using a pizza cutter. Spray a pan with vegetable cooking spray and place over medium heat. Also spray the sliced tortilla strips with cooking spray. Cook over medium high heat for 5 minutes or until crispy.
3. This makes 8 servings (about 1 Cup Serving) at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it's 4 SmartPoints per serving. Evenly divide tortilla strips among 6 bowls and serve with fresh cilantro (if using). Enjoy!

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Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:American

Serves:4

Ingredients

• Butter Flavored Cooking Spray
• 1 Tablespoon of Land O’Lakes Whipped Butter
• 4 Large Carrots, Peeled and Cut into Strips
• 1 12 oz Bag of Frozen Cut Green Beans
• Salt/Pepper to Taste
• 3 Garlic Cloves, Minced
• 1 Tablespoon of White Flour
• 1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Chunks
• 1 Teaspoon of Dried Thyme
• 1 Pound of Baby Potatoes, Quartered
• 4 Cups of Fat Free Chicken Broth
• ½ Cup of Fat Free Half & Half

Instructions

1. Spray a large pot with butter flavored cooking spray and place over medium high heat. When pan is hot, add in whipped butter. When butter is melted, reduce heat to medium and add in carrots and green beans. Season with salt/pepper. Cook stirring often until vegetables are tender. You may add in a ¼ cup of water if vegetables are sticking. When vegetables are tender, add in garlic and cook for about 1 more minute.
2. Add flour and stir until vegetables are coated, then add in chicken chunks, thyme, potatoes and broth. Season again with salt/pepper to taste. Bring mixture to a simmer and cook until chicken chunks are no longer pink and potatoes are tender when you stick a fork into them – about 20 minutes.
3. Add in ½ cup of fat free half and half. Stir and heat through.
4. This makes 4 hearty servings. Per bowl, it is 4 Freestyle Points. You can add up to ¼ cup of Kraft Fat Free Shredded Cheese for no additonal points per bowl. Enjoy!

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Author:DeeDeeDoes

Recipe type:Bisque

Cuisine:American

Serves:6

Ingredients

• Butter Flavored Cooking Spray
• 1 Tablespoon of Whipped Butter (Land O'Lakes)
• 2 Garlic Cloves, Minced
• 1 Large Onion, Diced Small
• 3 16oz Bags of Frozen Cubed Butternut Squash, Defrosted
• 32 oz Fat Free Chicken Broth
• 1 Teaspoon Each of Salt, Fresh Cracked Pepper, Ground Nutmeg
• 1 Cup of Fat Free Half & Half
• Trader's Joe's Everything But the Bagel Seasoning, to Taste

Instructions

1. Spray a large soup pot with butter flavor vegetable cooking spray over medium heat. When pot is hot, add in whipped butter. Saute garlic, onion and cubed squash until onion is clear and tender. About 10-15 minutes.
2. Add in chicken broth, salt, pepper and nutmeg. Increase heat to medium high and bring to a rolling boil. Reduce heat and simmer until squash is very tender. About 10 minutes. If the bisque is too thick, add in extra fat free chicken broth.
3. Using an immersion blender, blend soup until it is very smooth. Add in fat free half and half. Reheat if necessary. Sprinkle Trader Joe's Everything But The Bagel Seasoning on top of bisque in each serving bowl.
4. This makes at least 6 servings. Serving size is about 2 Cups of bisque at 1 Freestyle Point. The entire pot of soup is 7 Freestyle Points. Enjoy! I cannot say enough how delicious this bisque is. It is very filling and this freezes beautifully too.

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Author:DeeDeeDoes

Recipe type:Soup

Serves:8-12

Ingredients

• 8 Cups of Peeled and Cubed (Small) Baking Potatoes (About 3 Pounds)
• 1 Large Onion, Chopped Small
• 6 Cups of Fat Free Chicken Broth
• ½ Teaspoon Each of Salt and Garlic Powder,
• 1 Teaspoon of Fresh Cracked Black Pepper and Dried Cilantro
• ⅓ Cup All Purpose Flour
• 2 Cups of Fat Free Half & Half
• 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
• 6 Cooked Center Cut Bacon Strips, Crumbled
• 4 Green Onions, Snipped

Instructions

1. Place potatoes, onion, broth and all seasonings into Instant Pot. Lock the lid and close vent. Put it on the manual setting and set pressure to high. Set timer for 15 minutes. When cooking is completed, quick release the pressure.
2. Next, select the saute setting on the Instant Pot and adjust heat to low. Mix together the flour and ½ cup of the fat free half and half until smooth. Stir into soup mixture.
3. Stir in 1 and ¾ cups of cheese, cooked bacon and remaining half and half. Cook until it gets thick - about 10 more minutes. Serve with remaining cheese and green onions on top of the soup.
4. This makes a lot of soup. 12 servings (about 1 cup) is 5 Freestyle Points, 8 Servings (about 1.5 cups) is 7 Freestyle Points. Enjoy!

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Author:DeeDeeDoes

Recipe type:Stew

Cuisine:Mexican

Serves:4

Ingredients

• 4 Cups of Fat Free Chicken Broth
• 4 Boneless Skinless Chicken Breasts
• 2 Jalapeno Peppers, Minced and Seeds Removed
• 1 Chopped White Onion
• 2 Cloves of Minced Garlic
• Tablespoon Each of Ground Cumin and Oregano
• 2 Teaspoons Each Chili Powder & Salt
• Fresh Cracked Black Pepper to Taste
• Can of Hominy, Drained
• Garnishes: Radishes, Sliced Thin; Sliced Green Cabbage (Buy a bag of coleslaw mix)
• Avocado, Chopped, Optional

Instructions

1. Into a slow cooker, add all ingredients, except hominy, garnishes and avocado (if using).
2. Cook on low for 6-8 hours.
3. Remove chicken from slow cooker and shred with 2 forks. Return chicken to the slow cooker. Add hominy and cook for 30 minutes longer.
4. Serve with garnishes and avocado (if using).
5. This makes 4 large bowls at 2 Freestyle Points. (Points do not include avocado) Enjoy!

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Author:DeeDeeDoes

Recipe type:Chili

Serves:6

Ingredients

• 2 Pounds of Boneless Chicken Cutlets, Cut into bite size pieces
• 1 Large Onion
• Jalapeno Pepper, Minced & Seeded
• 4 Garlic Cloves, Minced
• 2 Cans of Cannellini Beans, Rinsed and Drained
• 3 Cups of Chicken Broth + Extra for Sauteing (if needed)
• 1 Teaspoon Each Chili Powder + Cumin
• ½ Teaspoon of Oregano + ½ Teaspoon of Dried Cilantro
• Vegetable Cooking Spray
• Fresh Cilantro, Optional

Instructions

1. Spray a saute pan liberally with vegetable cooking spray. Add chicken, onion, garlic and pepper to pan and cook until chicken is browned. If contents start to stick. add some extra chicken broth to prevent sticking. When browned on both sides, put into slow cooker that has also been sprayed with vegetable spray.
2. Mash 1 cup of the drained beans in bowl and add ½ cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.
3. Cook on low for about 3 to 3½ hours.
4. In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve. This makes about 6 large bowls at 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it's 5 SP per serving.
5. To keep at 0 SP on the Blue and Purple Plans and 5 SP on Green, you can garnish with fresh cilantro, if using and you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1½ tablespoons of fat free sour cream (per bowl) and all the 0 Point Salsa you would like. Enjoy!

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Author:DeeDeeDoes

Recipe type:Chili

Cuisine:American

Serves:2 qt

Ingredients

• 1 Each Orange Pepper & Onion, Diced Small
• 1 Small Diced Jalapeno (Seeded if desired)
• 2 Minced Garlic Cloves
• 3 Cups of Chicken Broth
• 2 Cans of Black Beans, Drained & Rinsed
• 1 Can Each of Solid Pack Pumpkin (NOT PIE FILLING) & Diced Tomatoes, Undrained
• 2 Teaspoons Each Chili Powder, Dried Parsley & Cumin
• 1.5 Teaspoons of Dried Cilantro & Dried Coriander
• Pinch of Cayenne Pepper
• Salt to Taste
• Vegetable Cooking Spray

Instructions

1. In a saute skillet that has been sprayed well with vegetable cooking spray, saute orange pepper, jalapeno pepper, garlic and onion until softened – about 10 minutes. If vegetables begin to stick, add a few tablespoons extra of chicken broth.
2. Transfer all remaining ingredients to a slow cooker along with skillet ingredients. Cook on LOW for 4-5 Hours. Garnish with Fat Free Greek Yogurt, Dried Chives, Green Onions, Hot Sauce.
3. This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Thai

Serves:4

Ingredients

• Vegetable Cooking Spray
• ½ Teaspoon of Ground Ginger
• 1 Large Can of Sliced Mushrooms (Drained, but reserve ¼ Cup)
• 2 Shallots or Red Onion, Peeled & Sliced
• 6 Cups of Fat Free Chicken Broth
• 14 oz of Light Coconut Milk
• 1 Tablespoon of Fish Sauce
• 1 Pound of Chunked Boneless Chicken Breasts
• Juice of 1 Lime
• Red Thai Chilies, Fresh Basil or Fresh Cilantro, Optional

Instructions

1. Spray a large pot with vegetable cooking spray and place over medium high heat. When pan is hot, add in about ¼ cup of the mushroom liquid and the mushrooms and sliced shallots. Add in ginger. Cook for a few minutes, stirring often.
2. Add in broth, coconut milk and fish sauce. Bring to a boil. Add in chicken chunks, reduce heat and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in the lime juice.
3. Garnish with red Thai chilies, Fresh Basil or Fresh Cilantro, optional
4. This makes 4 servings at 3 Freestyle Points per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Serves:4

Ingredients

• ½ Cup Each Carrot (Sliced), Celery (Diced), Onion (Diced)
• 2 Cloves of Minced Garlic
• 4 Cups of Fat Free Chicken Broth
• 2 Cups of Chopped Cooked Chicken Breast
• 1 Package of ThinSlim Foods Impastable Low Carb Fettucine
• ½ Teaspoon Each: Seasoned Salt, Dry Mustard, Chili Powder, Black Pepper
• ¼ Teaspoon of Curry Powder
• 1 Cup of Fat Free Half & Half
• 1 Tablespoon of All Purpose Flour
• Cup of Fresh Broccoli Florets (Chopped Small)
• Butter Flavored Vegetable Cooking Spray

Instructions

1. Spray a sauce pan with butter flavored vegetable cooking spray and place over medium to high heat. When pan is hot, add carrot, celery, onion and garlic. Cook for about 5 minutes until vegetables are tender.
2. Add in broth, chicken, low carb fettucine, and all the seasonings including curry powder.
3. Bring to a boil, reduce heat and simmer, covered until the noodles are tender (about 10 minutes)
4. In a small bowl, combine fat free half and half and flour. Mix well and gradually stir into the broth mixture.
5. Stir in small broccoli florets. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring frequently.
6. Makes 4 good sized bowls at 3 SmartPoints on the Blue and Purple Plans and 5 SmartPoints per serving on the Green Plan. Enjoy!

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Author:DeeDeeDoes

Recipe type:Chilled Soup

Cuisine:American

Serves:6

Ingredients

• 4-5 cups of peaches, peeled and cut into chunks (0 Points)
• 2 tablespoons of Splenda (0 Points)
• 2 cups of fat free plain Greek Yogurt (I prefer fa*ge) (0 Points)
• 1 teaspoon of lemon juice
• ⅛ teaspoon of vanilla extract
• ⅛ teaspoon of almond extract
• Mint, garnish (optional)
• 7 tablespoons of toasted almonds (1.5 tsp of almonds per cup) (0 Points)
• Cinnamon Splenda Mixture - Combine ⅓ cup of granulated Splenda with 1 tablespoon of Cinnamon together. (0 Points)
• Pepperidge Farms Cinnamon Baked Graham Goldfish - 3 per cup (0 Points)
• Clear plastic tumblers

Instructions

1. Combine everything except the last four ingredients into a blender and blend thoroughly.
2. Refrigerate until chilled - at least 3 hours.
3. Pour into clear plastic cups.
4. Top with 1.5 tsp of toasted almonds per cup, 3 Cinnamon Baked Goldfish and mint if using it.
5. Serve cinnamon Splenda mixture on the side for extra sweetness.
6. This is a soup that children love and, of course, they can have lots of cinnamon or cupcake flavored goldfish to make it extra good! Also, this makes about 6 servings in the clear plastic tumblers.

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Author:DeeDeeDoes

Recipe type:Stew

Cuisine:Mexican

Serves:4

Ingredients

• 4 Cups of Sweet Corn (can use frozen)
• 1 Jalapeno Pepper, Seeded and Diced Small
• 1 Onion, Diced
• Teaspoon of Chili Powder
• 4 Cups of Fat Free Chicken Broth + 2 Cups of Water
• 10 oz Can of Diced Tomatoes with Green Chilies
• 1 Can of Black Beans (Drained & Rinsed) (15 oz Can)
• 4 Cups of Cooked Shredded Chicken or Turkey
• Salt/Pepper to Taste
• Vegetable Cooking Spray

Instructions

1. Spray a saute pan generously with vegetable cooking spray over medium high heat. When pan is hot, add in the jalapeno and onion. Saute for about 5 minutes, then add in the corn. Saute for about 7 minutes over medium heat. Season with salt/pepper to taste and the chili powder.
2. In a large sauce pan, add chicken broth, water, diced tomatoes and rinsed black beans. Season with salt/pepper to taste. Add in chicken or turkey and vegetables from the saute pan.
3. Reduce heat to low and simmer covered (with lid ajar) for 10 minutes until flavors combine and stew is heated through.
4. This makes 4 nice sized bowls of stew and is 0 SmartPoints per serving on the Blue and Purple Plans. It's 7 SP per serving on the Green Plan.

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Author:DeeDeeDoes

Recipe type:Dinner

Serves:6

Ingredients

• 2 lbs Cooked, Cubed Skinless Boneless Chicken Breast
• 2 Cans of Drained & Rinsed Black Beans
• 1 Each Onion and Red Pepper, Chopped
• 3 Minced Garlic Cloves
• 2 Cups of Chicken Broth
• 2 Cans of Rotel Diced Tomatoes w/Green Chilies (10 oz cans)
• Teaspoon Each of Ground Cumin, Ground Coriander, Dried Cilantro
• Tablespoon of Chili Powder
• Vegetable Cooking Spray

Instructions

1. In a saute pan that has been sprayed with vegetable cooking spray, cook onion, garlic and red pepper together for about 5 minutes or until onion is translucent. If vegetables start to stick to pan, add some extra chicken broth.
2. In a large saucepan, add remaining ingredients and stir over low heat until combined. Add in sauteed vegetables and continue to simmer over low heat - stirring often - for about 20 minutes.
3. This makes 6 hearty servings and is 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it's 4 SmartPoints per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Bisque

Serves:4-6

Ingredients

• ½ cup of Chopped Onion
• 3 Minced Garlic Cloves
• 2 Cans of White Kidney or Cannellini Beans, rinsed and drained
• 2 Cups of Chicken Broth
• 1 Teaspoon of Dried Parsley
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Thyme
• 3 stalks of Scallions, cleaned and snipped
• Olive Oil Spray

Instructions

1. Spray a sauce pan with Olive Oil Spray and saute onion and garlic until translucent.
2. Add remaining ingredients to pan and bring to a boil.
3. Reduce heat and simmer uncovered for about 15 minutes. Cool slightly.
4. Add the soup mixture to a blender and process on high until blended. Do this ½ batch at a time.
5. Pour into soup bowls and garnish with sliced scallions.

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Author:DeeDeeDoes

Recipe type:Soup

Serves:6-7 cups

Ingredients

• 1 cup of Red Onion, chopped fine
• 1 tablespoon sweet curry powder
• ½ teaspoon of turmeric
• 32 oz carton of chicken broth
• 2 cups of water
• 1 tablespoon of ground ginger
• 3 cups of frozen corn
• 1.5 cups of dry green or yellow lentils, rinsed
• Vegetable Cooking Spray

Instructions

1. Spray a pan with vegetable cooking spray and saute red onion until translucent.
2. Add curry powder, turmeric and continue to saute.
3. Add broth, water, ginger and stir in lentils.
4. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until lentils are tender.
5. Season to taste with salt and pepper.
6. Add 3 cups of frozen corn.
7. Continue cooking for 10 minutes, stirring throughout.
8. Using a food processor or immersion blender, blend soup until smooth.
9. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Italian

Serves:8 Servings

Ingredients

• 3 Garlic Cloves, minced
• 1 Red Onion, minced
• 1 Cup Celery & Carrots, chopped small
• 32oz Container of Chicken Broth
• 1 15oz Can of Pumpkin (Solid Packed - not pie filling)
• 1 15oz Can of White Beans (Cannellini) (rinsed and drained)
• 3 Cups of Cooked White Turkey Breast (cubed)
• Pinch of Dried Basil
• Pinch of Dried Parsley
• Salt & Pepper to taste
• Nonstick Cooking Spray

Instructions

1. Spray a large saucepan pan with nonstick cooking spray and place on medium heat.
2. Saute garlic, onion, celery, carrots and/or parsnips until tender.
3. Add all remaining ingredients and simmer on low heat for 1 hour.
4. *This can also be made in a slow cooker. First saute all vegetables in a saute pan. Then add all the ingredients together in a slow cooker for about 1 hour on a medium heat setting.

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:4

Ingredients

• 3 Cups of Cubed Honeydew Melon, Seeded
• 2 Seedless Cucumbers, Peeled and Cubed
• 1 Cup of Seedless Green Grapes, Halved
• Bunch of Scallions, Chopped
• 1 Garlic Clove, Minced
• ½ Cup of Fat Free Plain Greek Yogurt
• ¼ Cup of White Balsamic Vinegar
• 1 Tablespoon of Lime Juice
• 1 Teaspoon of Kosher Salt & White Pepper
• Jalapeno Pepper, Minced and Seeded, Optional

Instructions

1. Blend everything together in a blender until very smooth.
2. Chill for at least 2 hours before serving for flavors to blend.
3. Garnish with tomato, cucumber or scallions, optional.
4. This makes about 4 servings at 0 Freestyle Points.
5. *Personally I do not count pureed fruit as any points. I just don't abuse using them pureed as opposed to eating them whole. If you'd like to read my reason for not counting them, please refer back to DeeDeeDoes and search for the post, "The Rules I break every week on Weight Watchers Freestyle and still lose weight consistently."

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:6

Ingredients

• 2 Tablespoons of Whipped Butter (I use Land O'Lakes)
• 2 Pounds of White Mushrooms (Cleaned & Sliced)
• ½ Teaspoon of Salt
• 1 Medium White Onion, Diced Small
• 1.5 Tablespoons of Flour
• ½ Teaspoon of Dried Thyme
• 2 Garlic Cloves, Minced
• 4 Cups of Fat Free Chicken Broth
• 1 Cup of Water
• 1 Cup of Fat Free Half & Half
• Salt/Pepper to Taste
• Vegetable Cooking Spray

Instructions

1. Spray a saute pan with vegetable cooking spray and put over high heat until pan is hot. Add in butter.
2. When butter is melted, add mushrooms and salt, stirring until mushrooms start to sweat (give off juice). If mushrooms stick add a few drops of chicken broth.
3. Reduce heat to low and continue cooking, moving them frequently in the pan until juices evaporate (about 15 minutes).
4. Add onion and cook until onion is soft & translucent - about 5 minutes.
5. Next, add in flour and cook, stirring frequently, for 3 minutes.
6. Add in thyme, garlic, broth and water. Partially cover the pan with a lid, reduce heat to low and simmer for 1 hour.
7. Working in small batches, puree the soup in a blender or food processor until smooth. Return soup to pot and add in fat free half and half. Warm soup throughout. Add in salt/pepper to taste.
8. This makes about 6 - 1 cup servings and is 2 Freestyle Points per cup. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:4

Ingredients

• 1 Vidalia Onion (Sliced)
• 1 Pound of Carrots (Cut into ½ inch pieces)
• Garlic Clove, Minced
• 2 Tablespoons of Whipped Butter (I use Land O'Lakes)
• 2 Tablespoons of All Purpose Flour
• 3 Cups of Chicken Broth
• ¼ Teaspoon of Ground Nutmeg
• Salt/Pepper to Taste
• ½ Cup of Fat Free Half & Half
• Vegetable Cooking Spray

Instructions

1. In a skillet sprayed with vegetable cooking spray, saute onion. Saute until golden brown over low heat for about 30 minutes. Remove from pan and set aside.
2. Respray the same skillet with vegetable cooking spray and heat the pan over medium heat until hot. Add carrots and cook for about 15 minutes until browned and crisp tender. Stir in garlic the last two minutes or so of cooking the carrots.
3. In a large saucepan, heat the butter over medium low heat. Add flour and nutmeg and cook while stirring for 1 minute. Stir in the broth and half and half. Increase the heat and cook, stirring for 5 minutes or until it starts to thicken. Remove from heat.
4. Add the onions and carrots in along with salt/pepper to taste.
5. Using an immersion blender or regular blender, blend until the soup mixture is smooth.
6. Return to medium heat and cook until everything is heated through.
7. This will serve about 4 hungry people at 3 Freestyle Points per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Serves:4

Ingredients

• Vegetable Cooking Spray
• 1 lb Cubed Cooked Chicken Breast
• 1 Large Onion, Chopped Small
• 2 Cloves of Minced Garlic
• 1 Can of Sliced Mushrooms, Drained
• 2 Each Large Carrots, Sliced Small + Celery Stalks, Sliced Small
• Salt/Pepper to Taste
• 2.5 Cups of Fat Free Chicken Broth
• ¾ Cup of Fat Free Half & Half

Instructions

1. Spray a large pot with vegetable cooking spray over medium heat, add garlic, onion, mushrooms, carrot and celery. Season with salt/pepper to taste. Cook while stirring until golden, about 8 to 10 minutes.
2. Add in broth and fat free half and half.
3. Add in chicken and continue cooking until thickened about 15 minutes.
4. This makes 4 servings at 1 Freestyle Point per serving. Enjoy!

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:Caribbean

Serves:8

Ingredients

• 3 Slices of Center Cut Bacon
• 1 Onion, Diced Small
• 2 Red Bell Peppers, Diced Small
• 1.5 Tablespoons of Minced Garlic
• 2 Jalapeno Peppers, Diced Small
• 1 Teaspoon each Ground Cumin & Ground Coriander
• 12 Ounces Beef Broth
• 4 (15 ounce) Cans of Black Beans, Undrained
• 2 Tablespoons of Lime Juice
• 1 Tablespoon of Shaohsing Cooking Wine, Optional
• Vegetable Cooking Spray

Instructions

1. Spray a pan with vegetable cooking spray. Heat on high. Add center cut bacon slices and cook until crisp. Remove bacon to a paper towel lined plate to absorb the bacon grease when done.
2. Remove all bacon grease from pan except for 1 tablespoon. Add in the vegetables, cumin and coriander. Cook on medium heat until vegetables are soft. (To keep all the vegetables the same size, I use this tool).
3. Empty 3 cans of the black beans into a blender. Puree until smooth.
4. Add pureed bean mixture to vegetables in the pot. Stir in the bacon, beef broth, lime juice and Shaohsing Cooking Wine, if using. Heat through for about 3-5 minutes.
5. Add in remaining can of black beans and stir to combine. Cook for about 3 minutes on medium heat.
6. Serve with 0 Point Yogurt Cheese (recipe here), jalapeno, diced onion or up to ¼ cup of Kraft Fat Free Cheddar Cheese. Using these toppings will NOT increase the points per serving.

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Author:DeeDeeDoes

Recipe type:Soup

Cuisine:American

Serves:8

Ingredients

• 2 lbs of Broccoli Florets
• 1 White Onion, Diced Small
• 2 Celery Stalks, Diced Small
• 2 Tablespoons of Minced Garlic
• 8 Cups of Chicken Broth
• 1 Cup of Fat Free Half & Half
• Salt/Pepper to Taste
• 1 Cup of Kraft Fat Free Cheddar Cheese

Instructions

1. Combine all vegetables and chicken broth in a large stock pot. Bring to a boil. Cook, uncovered until the broccoli is fork tender. Turn off heat.
2. About 2-3 cups at a time, puree vegetables and broth in a blender. Empty pureed mixtures into a large bowl. If you like your bisque thick, add a small amount of broth to the vegetables into the blender until vegetables are gone. If you have broth left in the stock pot, save for another use or add your vegetable mixture to the broth.
3. Add salt and pepper to taste to pureed vegetables.Stir in 1 cup of Fat Free Half and Half and return to stove to heat through.
4. After 5 minutes, turn off heat and add in 1 cup of Kraft Fat Free Cheddar Cheese. Stir to combine.
5. This makes 8 - 1 cup servings at 1 Freestyle Point per serving. Enjoy!