MyWW Healthy Fats Recipes that I Used to Lose 30 Pounds

If you haven’t already read about my amazing, yet simple, Weight Watchers hack that helped me lose 30 pounds in 2 months, you can read the entire article here.

WWs new program called myWW has, for the first time in their history, allowed customers to choose their own plan. On this new plan, customers have the choice between 3 different options. One such option is the Purple plan which increased the zero points food list to over 300 items. The list includes things like whole grain pasta, potatoes, and rice.

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• MyWW Purple Plan 16 minimum SP, 50 maximum SP
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• MyWW Blue Plan 23 minimum SP, 71 Maximum SP

Healthy Fats

While allowing for this freedom of choice is commendable, I still believe they missed the mark when it comes to allowing healthy fats on to the zero point list.

One of the worst side effects of WW's plans not promoting healthy fats is the feeling of actually being penalized for eating them. For example, you could eat your weight in carrots (and probably turn slightly orange) without using a single point. But one little tablespoon of extra virgin olive oil to stir fry your carrots costs you 4.

Avoiding unhealthy trans-fats is advisable (deep fried foods, frozen foods, such as pizzas and pies, baked goods, margarine). However, consuming the proper amount of the right kinds of fat can fuel your body and your brain. Many studies have shown that people who eat more fat don’t gain more weight (in the form of fat on their bodies). Nor do they have higher rates of other health problems like cancer or heart disease. (1,2)

Incorporating healthy fats into your diet can help you feel full for longer stretches of time, protect your immune system, and contribute to the health of hormone functioning.

What do I mean by healthy fats? I’m talking about:

• Avocados
• Coconut oil
• Real butter
• Organic Grass fed beef
• Eggs Fatty
• Fish (like salmon)

Technically, only eggs and fish are on the list of 300 “free” foods. However, I added at least one of these sources of healthy fats to my meals and really boosted my weight loss.

Want to know some of my favorite recipes? Keep reading!

Top 10 Healthy Fat myWW Recipes

1. Amazing Avocado and Egg Salad

This is so good, you might start using it as guacamole! (No chips, though) This serves 2.

Per Serving: MYHack Points: 0 Pts, myWW Green: 8 Pts, myWW Blue: 4 Pts, myWW Purple: 4 Pts, Calories: 220

INGREDIENTS:

• 3 Hard boiled eggs peeled and chopped roughly
• 1 Medium avocado, peeled and pit removed
• 2 Tablespoons of Greek yogurt (plain non-fat)
• 1 Teaspoon of fresh lime or lemon juice
• 1 Tablespoon of minced cilantro
• Salt and pepper to taste

INSTRUCTIONS:

• In a medium bowl, mash the avocado with the back of a spoon until chunky smooth.
• Add all other ingredients and mix until creamy, but still a bit chunky.
• You can serve with toasted pita chips (adds carbs and calories) or put on a bed of lettuce leaves or sliced cabbage.

2. Delish Turkey Roll Up Sandwiches

OK, so there is no bread to these sandwiches, but that doesn’t mean that they aren’t super tasty! These have everything you want in a sandwich except the high-carb bread! This recipe makes one wrap and you will definitely want to make several!

Per Serving: MYHack Points: 1 Pt, myWW Green: 6 Pts, myWW Blue: 5 Pts, myWW Purple: 5 Pts, Calories: 200

INGREDIENTS:

• 5-8 Large iceberg lettuce leaves (you can use other types of lettuce, but I have found that iceberg holds everything together well)
• 1 Tablespoon mustard
• 4 Slices of lean, organic turkey
• 1/4 of a Haas Avocado
• 1 Slice of cheese cut in half lengthwise
• 2 Thin slices of tomato
• 1 Thin slice of red onion
• 1 Piece of parchment paper (about 14 inches by 14 inches)

INSTRUCTIONS:

• Set the parchment paper on a flat surface
• Put the lettuce leaves in the middle of the paper
• Add the mustard to the leaves
• Layer turkey, cheese, avocado, tomato, and onion
• Starting with the end closest to you, roll the lettuce leaves around the ingredients as tightly as you can, using the parchment paper as a guide
• Roll the parchment paper around the lettuce as tightly as possible and tuck in the ends
• Using a serrated knife, cut the sandwich in the middle

3. Shrimp and Avocado Salad

This is more of a salsa than a salad, but I made it into a salad by serving it on a bed of mixed greens. This recipe makes three servings, so you can share with someone you love!

Per Serving: MYHack Points: 0 Pt, myWW Green: 6 Pts, myWW Blue: 4 Pts, myWW Purple: 4 Pts, Calories: 180

INGREDIENTS:

• 1/2 Pound (8 ounces) of raw shrimp (peeled and deveined)
• 1 Tablespoon of olive oil
• 1 Lime, juiced
• 1 Avocado, diced
• 1 Tomato, diced
• 1 Cucumber, diced
• 1/4 of a small red onion, diced
• 1/4 Cup of cilantro leaves, chopped
• Salt and pepper to taste

INSTRUCTIONS:

• Pour the olive oil into a medium sized skillet and place under medium high flame
• Once oil is hot, add the shrimp (in a single layer) and cook on one side for 2-3 minutes. Flip shrimp and repeat for another 2-3 minutes
• Transfer shrimp to a cutting board and chop into pieces when cool enough to handle. Place shrimp pieces in a large bowl
• Squeeze the juice from one lime over the shrimp and stir
• Add the tomato, cucumber, and avocado to the shrimp and mix
• Add the onion and cilantro and stir
• Serve over a bed of lettuce or mixed greens

4. Avocado Tuna Boats

These taste so good, even my kids love them. I think they are kinda fun to eat because they come in little avocado “boats”. These are a great snack or even make an easy “to go” breakfast. Each half of the avocado is considered one serving, so this recipe serves two. One serving has 6 net grams of carbs, 2 grams of sugar, 15 grams of fat and two grams of saturated fat.

Per Serving: MYHack Points: 0 Pt, myWW Green: 6 Pts, myWW Blue: 4 Pts, myWW Purple: 4 Pts, Calories: 160

INGREDIENTS:

• 1 Haas avocado
• 1 lemon, juiced
• 1 Tablespoon of chopped onion (any color)
• 5 Ounces of tuna, drained
• Salt and pepper to taste

INSTRUCTIONS:

• Cut the avocado in half and remove the pit
• Scoop out the avocado meat, leaving about ¼ inch of avocado around the shell
• Mix the onion, avocado, lemon juice and tuna, along with any salt and pepper you want to add
• Fill the avocado “boats” with the mixture and serve

5. Philly Cheesesteak Stuffed Peppers

The Philadelphia cheesesteak sandwich gets a makeover in this recipe! Doesn’t the name alone make your mouth water? I like to make these the night before and simply reheat them for dinner the next day.

Per Bell Pepper: MYHack Points: 1 Pt, myWW Green: 5 Pts, myWW Blue: 5 Pts, myWW Purple: 5 Pts, Calories: 190

INGREDIENTS:

• 1 Pound of lean ground beef
• 5 Bell peppers, your choice of colors (I like red and yellow as the flavor is much sweeter and milder)
• 2 Tablespoon of real butter
• 1 Small onion, diced
• 1 Cup of diced button mushrooms
• 1 Tablespoon of Worcestershire sauce (or steak sauce)
• 1/2 Cup of crushed tomatoes
• 2 oz of shredded cheese of your choice (I like mozzarella, but provolone is good too)
• Salt and pepper to taste
• Chopped parsley as a garnish (optional)

INSTRUCTIONS:

• Preheat the oven to 350 degrees
• Cut off the tops of the bell peppers. Remove the stem and chop up the bits of pepper on the top for the filling. Remove the seeds and ribs from the inside.
• Put the peppers in a microwave safe dish with a bit of water on the bottom
• Microwave the peppers for about 4 minutes or until they are soft. Drain the water.
• In a large skillet, heat 1 tablespoon of butter and cook the ground beef until it just begins to turn brown. Pour beef into a bowl
• Using the same skillet, put the remaining tablespoon of butter along with the mushrooms and onions. Cook for a minute, then stir and add the diced bell pepper tops. Cook another minute and stir again.
• Place the beef back in the skillet and add the Worcestershire sauce and crushed tomato, along with any salt and pepper you want to add
• Stir a few times, then add in the shredded cheese
• Cook for another minute or two or until the cheese has started to melt
• Fill each bell pepper with the cheese and beef mixture
• Garnish with parsley if desired and serve

6. Butter Garlic Shrimp “Casserole”

I love seafood, can you tell? This recipe is great because you can make it into different meals by adding just a few things. Put this on a bed of lettuce or mixed greens and you have a buttery shrimp salad. Or you could mix it into some pico de gallo and eat it right out of the bowl.

I even poured it over some leftover cauliflower rice and it was SO GOOD! Keep in mind that if you use bread as a side, it will change the macro’s. This recipe serves 6 so share the love.

Per Serving: MYHack Points: 0 Pt, myWW Green: 5 Pts, myWW Blue: 5 Pts, myWW Purple: 5 Pts, Calories: 210

INGREDIENTS:

• 1 Pound (16 ounces) of raw shrimp, peeled and deveined
• 5 Tablespoons of real butter (softened)
• 4 Large cloves of garlic, crushed
• Salt and pepper to taste
• Parsley as a garnish (optional)
• Lemon wedges for serving (optional but highly recommended!)

INSTRUCTIONS:

• Preheat the oven to 425 degrees
• In a medium sized casserole dish, smear the butter evenly on the bottom
• Sprinkle the garlic over the butter
• Add the shrimp in a single layer (as much as possible)
• Sprinkle the shrimp with salt and pepper
• Bake for 6-7 minutes, then turn the shrimp over and bake an additional 7-10 minutes or until shrimp is done
• Garnish with parsley, if desired, and serve as you like. I like to squeeze the lemon wedges over the shrimp just before serving.

7. OMG Steak Sauce

While this isn’t a recipe for food per se, it IS a fabulous healthy fat recipe that you can use with almost anything. I love to dip pieces of steak in it, but I’ve also used it for vegetables and even poured a bit over salad greens on occasion. Oh My Gosh steak sauce is a recipe your friends are going to beg you for.

Per Serving: MYHack Points: 0 Pt, myWW Green: 5 Pts, myWW Blue: 5 Pts, myWW Purple: 5 Pts, Calories: 106

INGREDIENTS:

• 8 Tablespoons of real butter, melted
• 1 Small shallot, very finely chopped
• 5 Chives, minced
• 3 Large cloves of garlic, minced
• 2-3 Tablespoons of prepared horseradish (use less if you don’t want this too hot)
• 2 Tablespoons of Dijon mustard
• 3 Teaspoons of fresh thyme, minced (2 tablespoons of dried if you don’t have fresh)
• 1 Pinch of Cayenne pepper (optional)
• Salt and pepper to taste

INSTRUCTIONS:

• After melting the butter, whisk together all ingredients until well combined
• Allow the sauce to sit for 10 or 15 minutes, then whisk again
• Serve with steak, chicken, or vegetables
• Leftovers can be saved in the refrigerator and reheated in the microwave

8. Garlicky Steak Bites

The only thing I love more than seafood is steak. I love this recipe because it’s not only tasty, but super versatile. I put leftover steak bits in my salad or mix them into some zoodles, I also like using the OMG steak sauce I have listed above. I use sirloin most of the time, but you can also use rib eye or tenderloin.

Be sure that your pan is really hot so that you get a nice crispy layer outside. You don’t want the butter to burn, however, so spray your pan liberally with some cooking spray or coat the bottom with some olive oil.

This recipe serves 4.

Per Serving: MYHack Points: 0 Pt, myWW Green: 5 Pts, myWW Blue: 5 Pts, myWW Purple: 5 Pts, Calories: 270

INGREDIENTS:

• 1.25 Pounds of sirloin steak cut into bite sized cubes
• 1 Tablespoon of olive oil
• 2 Tablespoons of real butter
• 1 Tablespoon of minced parsley (dried parsley is OK too)
• 2 Teaspoons of minced garlic
• Salt and pepper to taste

INSTRUCTIONS:

• In a large skillet (cast iron is great if you have it) heat the olive oil over a high flame
• Season the steak cubes with salt and pepper
• Put the steak in the pan in a single layer. Depending on the size of your skillet, you might have to make two batches
• Cook for 3 or 4 minutes, stirring occasionally until nice and brown
• Repeat if you have more meat to cook
• Add the butter and garlic to your pan
• Cook for another 1 or 2 minutes, making sure all the meat is coated
• Sprinkle with minced parsley and serve

9. One Pan Steak and Garlic Zoodles

I’m crazy about zoodles, aren’t you? If you haven’t tried them, you really must! Buy a spiralizer and use zucchini to make “noodles”. If you don’t have a spiralizer or you aren’t a fan of zucchini, you can use spaghetti squash.

You can save yourself some time by making the marinade the night before and letting the steak soak in it overnight. This takes less than 30 minutes to make and it’s one of my go to favorites.

Also, if you’ve never used zoodles before, the zucchini renders a lot of water when you cook it, so after using your spiralizer, sprinkle it with salt and allow it to sit on some paper towels to help absorb as much water as possible. Rinse it in a colander to remove the salt and let it drain. I usually blot it again with paper towels a second time.

Serves 4.

Per Serving: MYHack Points: 0 Pt, myWW Green: 6 Pts, myWW Blue: 6 Pts, myWW Purple: 6 Pts, Calories: 340

INGREDIENTS:

For the Steak Marinade:

• 1/3 Cup of low sodium soy sauce
• 2 Tablespoons of olive oil
• 1/4 Cup of lemon juice
• 1 Tablespoon of Sriracha sauce (or any hot chili sauce you like)

For the Steak and Zoodles

• 1.5 pounds of flank steak, sliced against the grain into strips
• 4 Medium sized zucchini
• 1 Tablespoon of olive oil
• 4 Large cloves of garlic, minced
• 2 Tablespoons of real butter
• 1 lemon, juiced and a bit of zest
• 1/4 Cup of low sodium chicken or vegetable broth
• 1/4 Cup of fresh parsley, chopped
• 1/4 Teaspoon of crushed red pepper flakes (optional)
• Salt and pepper to taste

INSTRUCTIONS:

• If you didn’t marinate the steak beforehand, combine all ingredients for the marinade in a zip loc bag or other type of airtight container and allow to sit for 30 minutes or longer
• Wash the zucchini and trim the ends. Using your spiralizer, make the zucchini zoodles and set aside
• Heat the olive oil in a large skillet and begin cooking the steak strips. Sprinkle the steak with salt and pepper.Cook for about 1 minute without turning. Save any leftover marinade for later
• Add the garlic, then turn the steak and cook for another minute or two. Remove the steak from the pan but leave all the juices
• Now add the butter, remaining marinade sauce, chicken or vegetable broth, red pepper flakes, lemon juice and zest
• Bring to a low boil, then reduce the heat and allow to simmer and reduce for 3 or 4 minutes
• Add the steak back to the pan and allow the meat to heat again for another minute or so. Serve hot.

10. Buttery Lemon Chicken

Steak is great, but no one wants to eat it every day! This is a tangy little recipe works on its own or you can pour it over zoodles or spaghetti squash “noodles”.

Serves 4.

Per Serving: MYHack Points: 1 Pt, myWW Green: 13 Pts, myWW Blue: 9 Pts, myWW Purple: 9 Pts, Calories: 280

INGREDIENTS:

• 4 Boneless skinless chicken breasts cut into halves lengthwise
• 1 Cup of low sodium chicken broth or vegetable broth
• 1/2 Cup of heavy cream
• 1/8 Cup of Parmesan cheese
• 2 Cups of baby spinach leaves
• 1/2 Teaspoon of paprika
• 1/2 Teaspoon of dried thyme
• 3 Tablespoons of butter, divided
• 4 Medium cloves of garlic
• 1 Lemon, juiced
• Salt and pepper to taste

INSTRUCTIONS:

• Preheat oven to 400 degrees
• Season the chicken with the paprika, salt and pepper, then set aside
• In a large oven proof skillet (such as cast iron), melt 2 tablespoons of butter over medium heat
• Add the chicken and sear both sides until brown, about 3 minutes per side. Set aside on a plate
• In the same skillet, melt the remaining tablespoon of butter and add the garlic, stirring for about 1 minute
• Add the chicken or vegetable broth, the lemon juice and thyme
• Bring to a boil, then reduce heat and let the sauce thicken and reduce
• Cook for about 7 minutes or until the sauce is very thick
• Add the cream and Parmesan cheese
• Turn down the flame and cook for another minute or two
• Add the spinach and simmer just into the spinach has wilted and the sauce is thick again
• Once the sauce is the desired thickness, add the chicken to the skillet and coat in the sauce
• Place skillet in the oven and cook another 20 minutes or until the chicken is done in the middle
• Remove from the oven and allow the meal to rest for about 5 minutes
• Serve as is or over zoodles or even cauliflower rice.