These are a few of my favorite Weight Watcher breakfast recipes.
The only one that is make ahead is the chia pudding, but the rest can be ready in just a short time.
Best part is that the waffles and pancakes make multiple servings, so cook once and enjoy all week!
Ingredients
- 1 cup unsweetened almond milk (or milk of choice)
- 2 1/2 tablespoons chia seeds
Instructions
- Mix the milk and chia seeds together.
- Place in a glass jar with a lid and refrigerate for 30 minutes.
- After 30 minutes, stir with a fork to separate the chia seeds – they tend to drop to the bottom of the jar if you don’t mix after 30 minutes.
- Chill at least 12 hours. I like to make this right before bed and then it’s ready for breakfast in the morning.
Ingredients
- 3 corn tortillas
- 1 can kidney beans, drained
- 1/4 cup water
- 1 tablespoon taco seasoning
- 1 teaspoon sazon seasoning
- 1 tablespoon spicy taco sauce (I used Ortega)
- pinch of salt
- 6 tablespoons egg beaters (or 2 eggs), scrambled
- 1/2 cup shredded lettuce
- 2 tablespoons squeezable guacamole (I used Yucatan)
- more taco sauce or non-fat greek yogurt for garnish
Instructions
Place the drained kidney beans in a small stock pot. Add the water, taco seasoning, sazon seasoning and taco sauce and simmer for 5 minutes.
With a potato masher, mash the beans and cook 5 additional minutes. You will use 1/2 cup of this mixture in the tacos.
Microwave the corn tortillas for 30 seconds. Spray one side with avocado oil spray and flip.
Divide bean and egg mixture between the 3 tortillas. Cook over medium low heat for 5 minutes a side.
Add the lettuce, guacomole and more taco sauce as desired.
Nutrition Information:
Yield: 3
Serving Size: 1
Amount Per Serving:
Calories: 270Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 116mgSodium: 885mgCarbohydrates: 36gFiber: 8gSugar: 7gProtein: 18g
Ingredients
- 2.25 cups self-rising flour (or all purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Splenda with Stevia
- 1 cup unsweetened almond milk
- 2 eggs
Instructions
- Mix the flour, baking powder, salt and Splenda together. Add the milk and eggs and mix until combined. Let the batter sit for 15 minutes to let the baking powder do its magic.
- Using a 1/4 cup measure, spray your mini Dash with avocado oil spray, add batter and cook 2-3 minutes per waffle. Let cool. Lay out on a cookie sheet and freeze for 30 minutes. Store in a ziplock bag. That way they won’t stick together and you can grab as many as you want. Simply go from freezer to toaster like you would a store bought frozen waffle.
Notes
Be sure not to overfill your waffle maker. I know 1/4 cup doesn’t seem like enough, but it is!
Click this link to track to your WW plan. These are 2 WW points per waffle.
To make these chicken and waffles: air fry your favorite chicken tender according to package instructions. Top your waffle with the fried chicken – best sweet and savory combo!
Nutrition Information:
Yield: 15
Serving Size: 1
Amount Per Serving:
Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 369mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
Ingredients
- 1/2 cup self-rising flour (you can use regular flour)
- 1/2 cup oats (I used quick)
- 1/2 cup cottage cheese
- 2 large eggs
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 cup gluten free flour (I used Bob’s Redmill 1 to 1 gluten free flour)
- 1 tablespoon Truvia
- pinch of salt
- 1 teaspoon poppy seeds
- 1/4 cup unsweetened almond milk
Instructions
- Mix the above together. I put my quick oats in my coffee grinder to make a powder, but you can skip that step if you want.
- Let the batter sit for 30 minutes to let the baking powder do it’s magic.
- Using a 1/3 measure, cook each pancake 2-3 minutes a side.
- Makes 4 large pancakes.
- Eating 2 is filling!
Ingredients
- 1/2 cup lemon juice (I used bottled but you can use fresh)
- 2 large eggs
- 1/4 cup Truvia
Instructions
- Whisk everything together for a good minute to make sure the eggs are mixed well.
- Microwave for 30 second intervals, four times, stirring after each 30 second interval.
- That’s it!
Notes
On #teampurple one serving is one point, on #teamblue and #teamgreen it’s 3 points.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 82Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 86mgCarbohydrates: 32gFiber: 0gSugar: 1gProtein: 7g
Ingredients
- 1 cup frozen berries (or any frozen fruit)
- 1/2 cup water
- 2 teaspoon cornstarch
- 1 tablespoon Splenda (or 1/2 teaspoon real sugar)
Instructions
- Heat a non-stick skillet over medium heat. Add the frozen fruit – let cook a couple minutes until the fruit starts to thaw.
- Mix the water, cornstarch, Splenda or sugar together. Pour over fruit, stir until combined – it’s okay if it looks like a chalky mess, it will
come together – promise. - Cook an additional 3-5 minutes, until the berries are defrosted and the sauce thickens. Let cool. Perfect for parfaits, over ice cream or it’s
even delicious over pan seared pork!
Let us know if you try any of these recipes! We would love it if you tag us on Instagram too! I am @mybizzykitchen there too.
Tracking my Points has been key to my success this year.
In years past, if I didn’t agree with the point value of a food, I just wouldn’t track it. Similarly, I also didn’t honestly track (or weigh) my servings of wine. Because of that, I was gaining and losing the same five pounds. Here is a link that is helpful on tracking.
Do I calorie count and track points?
Not anymore. The two differences were messing with my brain. Take for instance my International Delight coffee creamer. It’s 2 WW points, but only 20 calories. I found that I kept saying that with a lot of foods I was eating. Like a granola bar that would cost me 7 points and ONLY be 150 calories. With that mindset I would think “I have more calories to spend!” When in reality I was technically out of WW points.
Weight Watchers rewards you with eating lean protein, non-starchy vegetables and foods low in saturated fat. It dings you with foods that are high in sugar and high in saturated fat.
What foods are low in saturated fat?
Choose fish, chicken, turkey and lean meats. Use dried beans, peas, lentils and tofu. Limit egg yolks to three to four per week. If you eat red meat, limit to no more than three servings per week and choose loin or round cuts.
Weight Watcher Tofu Recipes
Here are just a few of my tofu recipes:
