Just joined weight watchers and I am a vegetarian. Looking for advice on what foods are best...?

I don't do much cooking, so I am not looking for recipes. Quick n easy foods to prepare/microwave for dinner and easy lunches. Any advice would be great, thanks!





P.S. Don't forget to include the point values! Thanks!Just joined weight watchers and I am a vegetarian. Looking for advice on what foods are best...?
Visit www.weightwatchers.com. The official website. They have a message board there just for vegetarians. They share recipes, ideas, and just plain fun. You don't have to pay to use the message boards (there are some areas you have to be a paying website subscriber to use), but you should create a user name and password so you can join in and participate.Just joined weight watchers and I am a vegetarian. Looking for advice on what foods are best...?
yoghurt
Avoid cheese as much as poss except for cottage cheese.


Do you eat fish - non battered fish ok.


Eggs - hard boiled, poached or scrambled.


Baked Beans on Toast,


Jacket potato with low fat yoghurt or low fat spread.


Chick pea curry or any vegetable curry.


lentil and vegetable stew


Vegetable chilli con carne


Bean Rissoles (mash cooked beans,season, shape into patties coat with egg and flour and grill.)


Filafel with salad in pitta breads.


Mashed potato using skimmed milk and low fat yoghurt to cream.


Pasta with vegetables, tomatoes and herbs - a little pamesan grated for flavour won't hurt.


Chinese mushroom curry
those cuisine stuff
the best food to eat is steamed veggetables


you can steam all your fav veggs, and eat it with some white rice, you can buy a rice cooker and cook white rice, it's cheap like $20 for a basic one, and $100 for a kickazz one,





with rice maker, now you can make brown rice, wild rice, sticky rice, or make vegg sushi





i don't know point values, but i'm sure you can eat as much rice and vegetables and fruit as you want, dont' listen to people who tell you rice has carbs, it's not true, it's low in carbs and all of it its good carbs





for snack try some nuts and seeds, or make your own trail mix
Easy Chile Rellanos:





Ingredients:


2 large anaheim or poblano peppers (about .4 lbs total)


1/2 cup reduced-fat mexican cheese


1 Tb liquid egg whites


1 Tb cornmeal (optional)


1/4 cup enchilada sauce (1/4 of a 10-oz can)





Directions:





Note: Double or triple this recipe to make enough for your whole family!





Rinse the peppers. Preheat your oven to broil. Place the peppers on foil or in a flame-proof baking dish (not glass!) and place on the top shelf of your oven. Watch and listen closely. You will hear popping sounds and see the skins char and bubble up. When the majority of the skins are bubbled up, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands! The more you broil them, the easier they are to peel, so don't be afraid to let them bubble too much! When both sides are fairly evenly charred, remove them from the oven. Wrap each pepper in a moist paper towel or place in a sealed plastic bag to steam.





Reduce oven to 400 degrees.





After a few minutes, check them. Once the skin comes off easily, peel each pepper as best as you can. Cut a slit almost the full length of each chile. Make a small ';T'; across the top, by the stem. Run under cold water and remove seeds and fibers. Stuff 1/8 cup cheese into each pepper.





Whisk egg whites in a small bowl. Dip peppers into the egg, then into the cornmeal, spooning over the top as well. Place peppers in baking dish sprayed with cooking spray and bake at 400 degrees for 25-30 minutes or til peppers are tender.





Heat enchilada sauce in microwave or small saucepan. Drizzle over the top of the peppers. Serve hot!





Serve with Mexican rice and refried beans if desired. (Adds more points)





Yields: 1 serving (6 points per serving)





Nutritional Info: (per serving): 271 calories, 13 g. fat, 2 g. fiber (6 points)





or





Portabella Pizzas:


Ingredients:





1 large (3-oz) portabella (portobello) mushroom cap


1/4 cup pasta sauce *


1/4 cup part-skim mozzarella cheese


Garlic (fresh or powder), to taste


Dried basil, to taste


fat-free cooking spray (olive oil flavor is best)





* Points were calculated using Ragu Sundried Tomato and Sweet Basil sauce





Directions:





Preheat oven to 350 degrees.





Wipe the cap clean of any dirt. Trim mushroom stem even with cap. (Or sometimes you can just pluck the stem right out!)





Place mushroom cap on foil and bake for 5-10 minutes before you proceed with the toppings. Remove from oven. If you find juice on the top of the mushroom cap after you take it out of the oven, just pat it dry with a paper towel.





(If you are using fresh garlic, you can either dice it very small or roast it til soft.)





Spray both sides of the mushroom cap with cooking oil. Place on a baking dish, gill side up. Cover generously with the garlic and sauce, and then top with the cheese and dried basil. Place in the oven and bake for 6-8 minutes, or until the cheese is well melted. Broil for the last minute or two if you want your cheese browned on top. Serve immediately. (Most people prefer to eat this pizza with a knife and fork)





Yields: 1 pizza (3 points per serving)





or





Stuffed Winter Squash with Pears %26amp; Cheese:


Ingredients:





4 medium acorn squash


2 medium pears, peeled, cored and chopped (2 cups)


4 green onions (just the white bottoms), sliced (1/2 cup)


1-2 cloves garlic, minced


1 Tb cooking oil


1 (15-oz) container fat-free ricotta cheese


1/2 cup shredded 2% or reduced-fat cheddar cheese (2 ounces)


1/4 cup raisins


1/4 cup pine nuts


1 tsp finely shredded lemon peel -or- 1/2 tsp pure lemon extract


1/4 tsp ground nutmeg


1/4 tsp salt


1/8 tsp pepper





Directions:





Halve squash lengthwise; remove seeds. Place squash, cut side down, in a rectangular baking dish. Bake, uncovered, in a 350潞F oven about 30 minutes or until tender.





Meanwhile, in a large skillet, cook pears, green onions, and garlic in hot oil until tender but not brown. Remove from heat. Stir in ricotta cheese, cheddar cheese, raisins, pine nuts, lemon peel, and nutmeg.





When squash is ready, turn it over (cut side up) in baking dish. Season with salt and pepper. Spoon cheese mixture into the baked squash, mounding as necessary. Continue baking for 20-25 minutes more or until heated through.





Makes 8 (1/2-squash) servings. (I serve them in the peels but do not eat them.)





Nutritional Information:





Per Serving: 245 calories, 7 g. fat, 4.8 g. fiber





or





Eggplant Parmesan:


Ingredients:


1 large eggplant (1陆 lbs) peeled and sliced 陆'; thick


1 egg white, lightly beaten with 2 Tb water


(or just use 3 Tb Liquid Egg Whites - no water needed)


陆 cup seasoned italian bread crumbs


戮 cup shredded reduced-fat or fat-free mozzarella cheese


3 Tb parmesan cheese





The Sauce:


6 oz tomato paste (garlic-flavored is yummy!)


6 oz water (use the paste can to measure)


4 oz mushrooms


7陆 oz (陆 can) diced tomatoes


Minced garlic to taste (I use 1 large clove)


Cayenne pepper to taste (I use about 陆 tsp)


Basil to taste (I use about 1 Tb)





-or-





You can use a jar of pre-made sauce if you want, but I cannot determine how that will affect the points. It still tastes great, though!





Directions:





Peel and slice eggplant. Gently sprinkle with salt. Wrap in paper towel and and let sit for about 10 minutes. Pat dry with paper towels.





Preheat over to 375潞. Spray 1 large baking sheet w/ fat-free cooking spray.





Dip eggplant slices into eggwhite, then breadcrumbs. Arrange on prepared baking sheet. Bake 30 minutes. Turn slices over. Bake until browned on both sides 10 minutes longer. Remove from oven. Leave oven on.





To prepare sauce: Heat all ingredients in saucepan on low heat while eggplant is baking.





Spread 录 cup sauce over body of 8x8 baking dish. Arrange 陆 eggplant in a single layer over sauce. Top with 陆 of remaining sauce. Then 陆 of the cheeses. Repeat layers. Bake covered until heated through and cheese is melted, 30 minutes.








Nutritional Information:





Per Serving: 256 calories, 7.5 g. fat, 2.9 g. fiber








or





Stuffed Green Peppers:


Preparation Time: 10 minutes


Baking Time: 1 hour





Ingredients:





1 large green bell pepper


2/3 c. Morningstar veggie crumbles


1/8 c. onion (I quadrupled the recipe and only used 1/4 c. of grated onion for all 4 peppers)


1/4 c. rice (I used 1/4 c. cooked rice per pepper)


1/2 c. tomato sauce


1/4 c. fat free mozzarella cheese (I used regular part-skim cheese for 1 extra pt. per pepper)


1/4 tsp. garlic (I used minced garlic from a jar)


Directions:





Preheat oven to 350潞. Cut top off pepper and remove seeds and membranes. Place pepper shell in casserole dish. In a small pot, mix together veggie crumbles, garlic, onion, cooked rice, and 1/4 c. tomato sauce. Cook until hot. Stuff cooked mixture into pepper and pour remaining 1/4 c. tomato sauce over pepper. Cover and bake for 45 minutes. Uncover. Top with cheese and bake another 10-15 minutes or until pepper is tender.





Yields: 1 peppers (4 points)





Special Notes: This recipe can be doubled, tripled, etc. depending on the number of people you are cooking for. 1 pepper = 1 serving.








Nutritional Info: (Per serving) Approx. 220 calories, 2.5 g. fat, 4 g. fiber





ENJOy!
Boca burgers are great to have on hand (frozen veggie burgers). They are higher in protein than most veggie burgers. You'll find that having a good amount of protein in each meal will prevent you from getting hungry too quickly.





Depending on the flavor of boca burger, they are 1-2 points.I like the boca breakfast sausage too. Again, very low in points.