Introducing the new WW Freestyle program, which gives you more flexibility with food than ever before!
The WW Freestyle program introduces several new additions to the zero Points family of foods, including: lentils, legumes, tofu, skinless turkey and chicken breasts, plain nonfat yogourt, shellfish, and of course, fruits and vegetables (which now includes corn and peas!). These foods have been selected for their ability to provide satiety while not being at risk of overconsumption. Many of these foods act as a blank canvas, the sheer variety of recipes and ways to include them in your diet are overwhelming! The following tips will leave you inspired and excited to get cooking, both for yourself and your friends and family.
Get friendly with tofu
Tofu comes in many forms, from the Japanese-style silken tofu to marinade-friendly extra-firm tofu. Use silken tofu in place of sour cream, cream cheese, and even butter; cheesecakes, mashed potatoes or other root vegetables, creamy pasta sauces, puddings, and mousses will all benefit from the addition of silken tofu. Firm and extra-firm tofu can be marinated and baked, stir-fried or even steamed; add it to salads, sandwiches, vegetable dishes, and even homemade pizzas!
Chicken and turkey breast: The ultimate make-ahead protein
Think of skinless chicken and turkey breast as a blank canvas, there are so many different flavour combinations that can be used for these tasty sources of protein! Poach or roast a couple of chicken breasts or a single turkey breast on a Sunday and add them to salads, sandwiches, pasta, and grain dishes throughout the week. Chicken and turkey breast can be cooked in a slow cooker with your favourite seasonings and then shredded for tacos and casseroles. Portion leftovers into resealable plastic bags and freeze for future meals; simply defrost in the fridge and reheat for an easy meal that comes together in minutes.
Lentil and legumes, oh my!
Cooked lentils and legumes are a true chameleon in the kitchen and contain plenty of soluble and insoluble fibre, making them a great choice for increasing the satiety factor of your favourite recipes without compromising your daily SmartPoints budget. Use firmer lentils and legumes in place of ground meat (either partially or completely) when making chili, meatloaf, meatballs or Shepherd’s pie. Add a handful of uncooked red or yellow lentils in place of high-fat dairy next time you’re making a creamy soup. Once the lentils have cooked purée the soup as directed, you’ll be pleasantly surprised by the silky-smooth texture and rich taste of the end result.
Eggs are nature’s ultimate convenience food; they’re nutrient-rich and can be added to almost any meal in one form or another. Hard boil a batch of eggs at the beginning of each week for those times when your meal or snack needs a protein pick-me-up. Hard-boiled eggs can be quartered and added to salads or thinly sliced and tucked into sandwiches. Poached or soft-boiled eggs can be used to top sautéed greens, roasted vegetables or grain dishes.
Make shellfish a part of your weeknight menu
Shellfish is often reserved for special meals and company, but it actually makes a great convenience food. Shrimp, lobster, and crab can be kept in the freezer and thawed in minutes (or even added to the recipe while still frozen). Add them to pasta dishes, risottos, skillet suppers, and casseroles. Mussels and clams can be quickly cooked in white wine or stock before combining with pasta for a simple one-pot meal that will feel luxurious in the middle of the week.
Plain nonfat yogourt: Anything but ordinary
The tangy flavour of plain nonfat yogourt makes it a perfect substitute for high fat dairy products in all kinds of recipes. Plain nonfat yogourt makes a good stand-in for sour cream or crème fraiche, particularly when used for dips and glazes. Although plain nonfat yogourt can sometimes have a runny texture, this can be solved by draining the yogurt for a couple of hours or overnight in the fridge through cheesecloth. Be careful not to combine any nonfat yogurt with acidic ingredients such as citrus juice or vinegar or to add excessive heat as this will cause the yogourt to separate and curdle.