25+ Delicious Dutch Oven Weight Watchers Recipes You’ll Love

If you’re following the Weight Watchers plan and looking for delicious, healthy meals that are easy to make, you’re in the right place!

The Dutch oven is an incredibly versatile cooking tool that helps you create flavorful, low-point dishes with minimal effort.

Whether you’re craving comforting stews, hearty casseroles, or simple one-pot meals, a Dutch oven can help you prepare meals that support your healthy lifestyle while satisfying your taste buds.

In this article, we’ve compiled over 25 amazing Dutch oven recipes that are perfect for those following the Weight Watchers program.

These recipes feature lean proteins, plenty of vegetables, and wholesome ingredients that are light on points but heavy on flavor.

So, grab your Dutch oven and let’s get cooking with these delicious, Weight Watchers-approved dishes that will make meal planning a breeze!

25+ Delicious Dutch Oven Weight Watchers Recipes You’ll Love

With these 25+ Dutch oven recipes, you don’t have to sacrifice flavor or satisfaction while following your Weight Watchers journey.

The Dutch oven allows for slow cooking, infusing your meals with rich flavors while helping you create healthy, balanced dishes.

From comforting soups and stews to lean proteins and vegetable-packed meals, there’s something for everyone.

By preparing these meals, you’ll not only stick to your health goals but also enjoy a wide variety of tasty, easy-to-make recipes that keep you excited about eating well.

Dutch Oven Chicken and Veggie Stew

This hearty chicken and veggie stew is a perfect comfort food that’s light on calories but big on flavor. Packed with lean chicken, vegetables, and a variety of herbs, this dish is not only low in points but also nourishing and satisfying. The Dutch oven ensures that the ingredients are cooked evenly, blending the flavors into a rich and hearty stew.

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 4 cups low-sodium chicken broth
• 1 onion, diced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 potato, diced
• 2 cloves garlic, minced
• 1 cup green beans, chopped
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large Dutch oven, heat a bit of olive oil over medium heat. Add the diced chicken breast and cook until browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the carrots, celery, potato, and green beans. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Add the thyme, rosemary, salt, and pepper. Stir well, cover the Dutch oven, and let the stew cook for about 30-40 minutes, or until the vegetables are tender.
6. Return the chicken to the Dutch oven, cooking for another 10 minutes until the chicken is fully cooked.
7. Garnish with fresh parsley and serve hot.

This Chicken and Veggie Stew is a warm, comforting meal that aligns with a Weight Watchers plan without compromising on taste. The use of lean chicken, fresh vegetables, and low-sodium broth ensures that you stay within your points while enjoying a filling, flavorful dish. It’s perfect for meal prepping or for cozy family dinners, and it can be paired with a side of whole-grain bread or a light salad for a complete meal.

Dutch Oven Vegetable and Bean Chili

This vegetable and bean chili is a savory and satisfying dish full of protein, fiber, and essential nutrients. It’s perfect for vegetarians or anyone looking to enjoy a hearty meal without meat. With kidney beans, black beans, and a blend of vegetables and spices, this chili is a filling option that is low in Weight Watchers points and can be enjoyed any day of the week.

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (no added sugar)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Add the bell pepper, zucchini, and corn to the Dutch oven. Cook for another 5 minutes, stirring occasionally.
3. Stir in the beans, diced tomatoes, and vegetable broth. Add the chili powder, cumin, paprika, salt, and pepper, and mix well.
4. Bring the chili to a simmer, then cover and cook for 30-40 minutes, stirring occasionally, to allow the flavors to meld.
5. Taste and adjust seasoning as necessary.
6. Serve hot, optionally topping with a dollop of Greek yogurt or fresh cilantro.

This Vegetable and Bean Chili is an excellent choice for those looking for a filling, vegetarian meal that is both nutritious and low in points. The combination of beans and vegetables provides a good source of fiber and protein, while the spices bring depth to the dish. Whether enjoyed on its own or paired with a light side, this chili is perfect for any day of the week, and it’s easy to make in large batches for meal prepping.

Dutch Oven Turkey Meatball Soup

This turkey meatball soup is a fresh, light, and flavorful option that’s ideal for a cozy dinner. Using lean turkey to make small, tender meatballs and combining them with fresh vegetables and broth, this soup is a high-protein, low-calorie option that fits into any Weight Watchers plan. The Dutch oven makes it easy to cook everything to perfection, creating a comforting bowl of soup.

Ingredients:

• 1 lb lean ground turkey
• 1/4 cup breadcrumbs (whole-wheat)
• 1 egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups low-sodium chicken broth
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 zucchini, chopped
• 1 onion, diced
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. In a mixing bowl, combine the ground turkey, breadcrumbs, egg, oregano, garlic powder, salt, and pepper. Form the mixture into small meatballs (about 1 inch in diameter).
2. Heat the olive oil in a Dutch oven over medium heat. Brown the meatballs in batches, about 3-4 minutes per batch. Remove and set aside.
3. In the same Dutch oven, sauté the onion, carrots, celery, and zucchini for 5-7 minutes, until the vegetables begin to soften.
4. Add the chicken broth to the pot and bring to a simmer.
5. Return the meatballs to the Dutch oven and cook for 20-25 minutes, or until the meatballs are cooked through.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh basil.

This Turkey Meatball Soup is an easy, flavorful option that’s perfect for meal prep or a quick weeknight dinner. The lean turkey meatballs add protein to the dish, while the vegetables provide a variety of nutrients. The broth ties everything together into a comforting and low-calorie meal that won’t break your Weight Watchers plan. It’s a great option for those looking for something light but satisfying and can be paired with a small salad for an extra dose of veggies.

Dutch Oven Beef and Vegetable Stir-Fry

This Beef and Vegetable Stir-Fry is a quick and healthy dish that combines lean beef with a variety of fresh vegetables. It’s loaded with protein and fiber, making it both filling and low in points. The Dutch oven ensures that everything cooks evenly and absorbs the flavorful seasoning, creating a satisfying stir-fry that pairs perfectly with brown rice or quinoa.

Ingredients:

• 1 lb lean sirloin beef, thinly sliced
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp olive oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp oyster sauce (optional, for added flavor)
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional for garnish)

Instructions:

1. In a small bowl, combine the soy sauce, oyster sauce (if using), salt, and pepper. Toss the sliced beef in the sauce mixture and set aside.
2. Heat the olive oil in a Dutch oven over medium heat. Add the garlic and ginger and sauté for about 1-2 minutes until fragrant.
3. Add the beef and cook for 4-5 minutes, stirring occasionally, until browned. Remove the beef from the Dutch oven and set it aside.
4. In the same Dutch oven, add the onion, bell peppers, zucchini, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
5. Return the beef to the Dutch oven and stir everything together. Cook for an additional 2-3 minutes until heated through.
6. Garnish with sesame seeds and serve hot with your choice of a healthy side.

This Beef and Vegetable Stir-Fry is a balanced, light meal that’s full of flavor and nutrients. The lean beef provides a healthy dose of protein while the veggies offer fiber and vitamins. The soy and oyster sauce mixture adds a savory kick without being high in points, and the stir-fry method ensures that everything cooks quickly while keeping the ingredients crisp. Serve with a side of brown rice or quinoa for a complete meal.

Dutch Oven Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a low-carb, high-flavor alternative to traditional pasta. The Dutch oven ensures the spaghetti squash is roasted to perfection, while the homemade tomato basil sauce is fresh and aromatic. It’s a great Weight Watchers-friendly recipe that’s filling, satisfying, and perfect for those looking to reduce carbs without sacrificing taste.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) diced tomatoes (no added sugar)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh basil, chopped (for garnish)
• Freshly grated Parmesan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, salt, and pepper, and place the squash halves cut-side down in a Dutch oven.
3. Roast the squash in the oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat a little olive oil in a pan over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
5. Stir in the canned tomatoes, basil, and oregano, and bring to a simmer. Let the sauce cook for 15-20 minutes, allowing the flavors to meld together.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Top the spaghetti squash with the tomato basil sauce and garnish with fresh basil and Parmesan cheese (if desired).

This Spaghetti Squash with Tomato Basil Sauce is an excellent option for those looking to reduce their carb intake while still enjoying a delicious, filling meal. The roasted spaghetti squash mimics the texture of pasta and pairs beautifully with the fresh, tangy tomato sauce. It’s a refreshing alternative to traditional pasta dishes and a great addition to your Weight Watchers meal plan. Enjoy it as a main dish or as a side with grilled chicken or shrimp.

Dutch Oven Baked Chicken and Sweet Potatoes

This Baked Chicken and Sweet Potatoes recipe is a simple, nutritious meal that’s packed with protein and vitamins. The Dutch oven allows the chicken to stay tender while the sweet potatoes become perfectly soft and flavorful. This dish is low in points and provides a satisfying combination of lean protein, complex carbohydrates, and healthy fats.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp thyme
• Salt and pepper to taste
• 1/2 cup low-sodium chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a Dutch oven over medium heat. Season the chicken breasts with paprika, garlic powder, thyme, salt, and pepper.
3. Brown the chicken breasts on both sides in the Dutch oven for about 2-3 minutes per side. Remove the chicken and set aside.
4. Add the diced sweet potatoes to the Dutch oven, stirring to coat them in the leftover oil and seasoning.
5. Pour the chicken broth over the sweet potatoes, then place the chicken breasts on top.
6. Cover the Dutch oven and bake in the oven for 35-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
7. Garnish with fresh parsley and serve hot.

This Baked Chicken and Sweet Potatoes dish is a simple, one-pot meal that’s both healthy and satisfying. The chicken stays moist while cooking in the broth, and the sweet potatoes become tender and flavorful. This recipe is perfect for busy weeknights or meal prep and fits seamlessly into any Weight Watchers plan. You can also swap the sweet potatoes for other root vegetables, such as parsnips or carrots, for variety.

Dutch Oven Lemon Herb Chicken and Asparagus

This Lemon Herb Chicken and Asparagus recipe is light, flavorful, and a perfect match for your Weight Watchers plan. The Dutch oven method helps retain moisture in the chicken, making it juicy, while the fresh lemon and herbs create a refreshing, aromatic taste. The asparagus adds a nutrient-packed, low-calorie side that complements the chicken beautifully.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large Dutch oven over medium heat. Season the chicken breasts with salt, pepper, thyme, and rosemary.
3. Brown the chicken breasts on both sides for 3-4 minutes, then remove from the Dutch oven and set aside.
4. Add the garlic to the Dutch oven and sauté for about 1 minute, until fragrant.
5. Place the chicken back into the Dutch oven, then add the asparagus and lemon slices around the chicken.
6. Cover and bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
7. Garnish with fresh parsley and serve.

This Lemon Herb Chicken and Asparagus is a simple, flavorful dish that’s packed with lean protein and healthy vegetables. The use of lemon and fresh herbs adds a bright, aromatic quality, making this a refreshing meal that doesn’t feel heavy. It’s a great choice for anyone looking to maintain a healthy lifestyle while enjoying a delicious, satisfying dinner.

Dutch Oven Vegetarian Lentil and Spinach Soup

This Vegetarian Lentil and Spinach Soup is a filling, nutritious, and hearty meal that’s low in calories but high in fiber and protein. The Dutch oven ensures that the lentils are tender and the flavors meld together beautifully. This soup is a perfect option for a light lunch or dinner, and it’s ideal for meal prep.

Ingredients:

• 1 cup dried lentils, rinsed
• 6 cups vegetable broth (low-sodium)
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes (no added sugar)
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 4 cups fresh spinach
• 1 tbsp olive oil
• Fresh lemon juice (optional, for serving)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.
2. Stir in the cumin, turmeric, paprika, and black pepper, cooking for 1 minute until fragrant.
3. Add the lentils, vegetable broth, and diced tomatoes to the Dutch oven. Bring to a boil, then reduce the heat to low and cover. Let the soup simmer for 25-30 minutes, or until the lentils are tender.
4. Once the lentils are cooked, stir in the fresh spinach and cook for an additional 5 minutes, allowing the spinach to wilt.
5. Taste and adjust seasoning if necessary, and serve with a squeeze of fresh lemon juice for added brightness.

This Vegetarian Lentil and Spinach Soup is a warm, filling meal that’s full of flavor and nutrients. The lentils provide protein and fiber, while the spinach adds a boost of vitamins and minerals. It’s a great low-point meal for anyone on a Weight Watchers plan and can easily be made in advance for quick meals throughout the week. With its rich flavors and hearty texture, this soup is sure to become a staple in your healthy meal rotation.

Dutch Oven Baked Cod with Roasted Vegetables

This Baked Cod with Roasted Vegetables is a light and healthy dinner option that’s packed with protein and vegetables. The Dutch oven creates the perfect environment for cooking delicate fish while keeping the vegetables tender and flavorful. The dish is fresh, satisfying, and easy to prepare, making it ideal for a Weight Watchers meal.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, sliced
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the olive oil into the bottom of a Dutch oven and spread it evenly. Season the cod fillets with salt, pepper, garlic powder, and oregano.
3. Place the cod fillets in the Dutch oven, then arrange the lemon slices around the fish.
4. Scatter the sliced bell pepper, zucchini, cherry tomatoes, and red onion around the fish.
5. Cover the Dutch oven and bake for 20-25 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
6. Garnish with fresh parsley and serve immediately.

This Baked Cod with Roasted Vegetables is a light yet satisfying dish that’s perfect for a Weight Watchers-friendly meal. The cod is flaky and tender, while the roasted vegetables add a burst of flavor and texture. The combination of protein and vegetables makes this dish filling without being heavy. It’s an excellent option for those looking to enjoy a nutritious and quick meal that aligns with their health goals.

Dutch Oven Chicken Fajita Bowl

This Chicken Fajita Bowl is a flavorful, easy-to-make dish that’s packed with lean protein, vegetables, and fresh toppings. The Dutch oven method allows the chicken to stay juicy while the bell peppers and onions become perfectly caramelized, creating a savory base for the fajita flavors. It’s customizable, so you can adjust the toppings to fit your taste while keeping it low in Weight Watchers points.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked brown rice or quinoa (optional for serving)
• Fresh cilantro for garnish
• Lime wedges for serving
• Salsa or Greek yogurt for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
3. Heat the olive oil in a large Dutch oven over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, until browned.
4. Remove the chicken and set it aside. In the same Dutch oven, add the bell peppers and onions, sautéing for 5-7 minutes until softened.
5. Return the chicken to the Dutch oven, placing it on top of the vegetables. Cover and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Slice the chicken and serve over a bed of brown rice or quinoa, garnished with fresh cilantro, lime wedges, and a dollop of salsa or Greek yogurt.

This Chicken Fajita Bowl is a healthy, flavorful dish that brings the delicious tastes of fajitas into a Weight Watchers-friendly format. The lean chicken provides protein, while the bell peppers and onions add fiber and essential nutrients. By serving it over brown rice or quinoa, you can add complex carbs for a satisfying meal. It’s perfect for meal prepping or serving for a quick dinner with your favorite toppings.

Dutch Oven Shrimp and Vegetable Paella

This Shrimp and Vegetable Paella is a vibrant, one-pot meal that’s full of flavor and nutrients. The Dutch oven allows the ingredients to cook evenly, blending the spices and bringing out the natural sweetness of the shrimp. With colorful bell peppers, tomatoes, peas, and saffron, this dish is a lighter take on a traditional Spanish paella that’s low in points and high in taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/2 cup frozen peas
• 1 1/2 cups low-sodium chicken broth
• 1 cup brown rice
• 1/2 tsp saffron threads (optional)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking for about 3 minutes until softened.
2. Add the bell peppers and cook for an additional 3-4 minutes until they begin to soften.
3. Stir in the diced tomatoes, frozen peas, chicken broth, brown rice, saffron (if using), smoked paprika, salt, and pepper. Bring to a simmer.
4. Cover the Dutch oven and let the rice cook for 30-35 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Add the shrimp on top of the rice, cover, and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
6. Serve hot, garnished with fresh parsley and lemon wedges.

This Shrimp and Vegetable Paella is a perfect example of how to enjoy a flavorful, hearty meal without loading up on points. The shrimp are packed with protein, while the rice and vegetables provide fiber and essential vitamins. The saffron and smoked paprika give the dish a distinct, aromatic flavor, making it feel indulgent without being heavy. It’s a great dish for family dinners or meal prepping for the week ahead.

Dutch Oven Turkey Chili with Sweet Potatoes

This Turkey Chili with Sweet Potatoes is a comforting, filling dish that’s packed with lean protein and nutrient-rich vegetables. The sweetness of the potatoes balances out the spices, creating a rich, savory chili that’s low in calories but high in flavor. The Dutch oven ensures the chili simmers to perfection, blending the flavors while the sweet potatoes become tender.

Ingredients:

• 1 lb lean ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (no added sugar)
• 2 cups low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the ground turkey, cooking and breaking it apart until browned, about 5-7 minutes.
2. Add the onion and garlic, cooking for another 3 minutes until softened.
3. Stir in the sweet potatoes, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a simmer, cover, and let it cook for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with fresh cilantro.

This Turkey Chili with Sweet Potatoes is a comforting and healthy twist on a classic chili. The lean turkey provides protein, while the sweet potatoes add a touch of sweetness and richness to the dish. The beans and broth give it a satisfying texture, making it a perfect meal for colder days or meal prepping for the week. This dish is filling, flavorful, and low in points, making it a great choice for anyone on a Weight Watchers plan.

Dutch Oven Balsamic Chicken with Roasted Vegetables

This Balsamic Chicken with Roasted Vegetables is a simple, flavorful meal that combines juicy chicken with a medley of hearty vegetables, all roasted together in the Dutch oven. The balsamic vinegar adds a tangy, sweet glaze that complements the vegetables and chicken perfectly, creating a balanced dish that’s low in points and packed with nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, oregano, salt, and pepper.
3. Place the chicken breasts in the Dutch oven and pour the balsamic mixture over them, making sure they are evenly coated.
4. Arrange the sliced vegetables (bell peppers, zucchini, onion, and cherry tomatoes) around the chicken.
5. Cover and bake in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Garnish with fresh basil and serve hot.

This Balsamic Chicken with Roasted Vegetables is an easy, flavorful dinner option that’s perfect for anyone on a Weight Watchers plan. The tangy balsamic vinegar provides a rich glaze for the chicken, while the roasted vegetables add color and nutrients. This dish is simple enough for a weeknight dinner and elegant enough to serve for guests, making it a versatile recipe to have on hand.

Dutch Oven White Bean and Kale Soup

This White Bean and Kale Soup is a hearty, comforting soup that’s full of fiber and protein. The Dutch oven helps meld the flavors together, making the soup incredibly rich and satisfying. The combination of creamy white beans and nutrient-packed kale makes this a filling, low-point dish that’s perfect for meal prep or a cozy dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups low-sodium vegetable broth
• 2 cups kale, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp lemon juice (optional, for brightness)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring the soup to a simmer.
3. Cover and cook for 20-25 minutes, allowing the flavors to meld.
4. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is tender.
5. Taste and adjust seasoning as needed. Add a squeeze of lemon juice for extra brightness, if desired.
6. Serve hot, and enjoy!

This White Bean and Kale Soup is a perfect, healthy option for anyone seeking a filling, low-calorie meal. The creamy beans provide a satisfying texture, while the kale adds a nutrient-rich element. It’s a simple yet flavorful soup that can easily be made in advance and reheated throughout the week, making it a great choice for meal prepping or serving on chilly evenings.

Dutch Oven Beef and Sweet Potato Stew

This Beef and Sweet Potato Stew is a hearty, comforting meal that’s perfect for cooler weather. The Dutch oven ensures the beef is tender, while the sweet potatoes become soft and flavorful, balancing out the savory spices. This stew is packed with protein and fiber, making it filling and satisfying while still being low in points.

Ingredients:

• 1 lb lean beef stew meat, cut into chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 4 cups low-sodium beef broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Add the onion and garlic to the Dutch oven and sauté for 3-4 minutes until softened.
3. Stir in the sweet potatoes, carrots, celery, diced tomatoes, beef broth, thyme, paprika, cumin, salt, and pepper.
4. Return the beef to the Dutch oven and bring the mixture to a simmer.
5. Cover and cook for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Garnish with fresh parsley and serve hot.

This Beef and Sweet Potato Stew is the perfect dish for a comforting and nutritious meal. The tender beef combined with the sweet potatoes and vegetables creates a balanced, hearty stew that’s filling and flavorful. It’s a great option for meal prep, as it can be made in advance and stored for several days. Plus, the sweet potatoes add a subtle sweetness that pairs beautifully with the savory spices and broth, making it an ideal low-point meal for anyone following Weight Watchers.

Note: More recipes are coming soon