Weight Watchers Great Cooking Every Day: 250 Delicious Recipes Plus Techniques and Tips from The Culinary Institute of America by Weight Watchers

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Notes about this book

  • sck on July 28, 2010

    I like it. It's a diet book so food can only be so good, but we've really enjoyed a number of things from this book. I'm so glad a book has been made for foodies who want to cook healthier.

Notes about Recipes in this book

  • Wild and brown rice pilaf with cranberries

  • Chickpea and vegetable tagine

    • aeader on February 13, 2014

      This was a very good vegetarian meal, served with couscous. I didn't have the parsnips so I substituted extra butternut squash. My vegetable pieces were pretty large (~2") and initially I was concerned that they wouldn't cook through and that there wouldn't be enough liquid, but it worked out fine. If I had used smaller pieces I would have had to decrease the cooking time to keep them from getting mushy. The carrots cooked more slowly than the other vegetables so I would cut them a little smaller. I used a large cast-iron dutch oven and stirred about every 10 minutes to make sure it cooked evenly. Flavors were even better the next day. I would add more chickpeas next time, as I felt like they were too sparse among the vegetables. The most time-consuming part of the recipe was chopping and peeling all the vegetables.

  • Tofu Provençal

    • aeader on February 13, 2014

      I was looking for a new way to prepare tofu (I always use it in Asian style dishes) and I was surprised at just how delicious this was. I didn't have the zucchini so I used extra onions and red pepper. This was very quick and easy to prepare. I served it with rice and had the leftovers with quinoa for lunch.

  • Curried rice salad

    • aeader on May 04, 2013

      I expected this to be a little blah but it actually was quite tasty. I didn't have the pumpkin seeds or the scallions but would definitely add them next time. I used a brown rice and added a bit more than the recipe called for (2.5 cups) but the amount of dressing still worked with the extra rice.

  • Sesame chicken salad with ginger dressing

    • aeader on April 17, 2020

      I've made this as written and have also used pre-cooked (poached) shredded chicken tossed in the dressing. Both were very good. It's nice to use greens that are a little hardy since they will wilt under the hot dressing. DH liked it and asked to repeat for dinner.

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  • ISBN 10 0764544799
  • ISBN 13 9780764544798
  • Linked ISBNs
  • Published Mar 31 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

The complete how-to cookbook for losing weight without losing great taste. Weight Watchers has teamed up with The Culinary Institute of America - the country's premier cooking school - to create this irresistible collection of recipes for fresh, creative dishes that are packed with flavor, not calories. Accompanied by more than 60 tantalizing color photographs, the 250 accessible recipes offer delicious options for every part of the menu, from a satisfying Penne with Creamy Garlic-Parmesan Sauce entrée to a simple-but-spectacular Berry Napoleon dessert. Every recipe includes nutritional information and POINTS values from the Weight Watchers Winning Points Weight Loss Plan, making it easy to maintain a healthy diet. Throughout, the chefs of The Culinary Institute of America share expert tips on shopping and meal preparation, including clever techniques like dry-searing meats, working pizza dough, and more.

Weight Watchers is America's most trusted weight-loss program. More than 25 million people have lost weight with Weight Watchers, and over one million people a week attend Weight Watchers meetings throughout the world.



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