Retro recipes for Weight Watcher's 50th anniversary - | WBTV Charlotte

Retro recipes for Weight Watcher's 50th anniversary


In early May, Weight Watchers celebrates 50 years of helping people lose weight.

It was back in 1963 when a housewife from Queens, NY came up with the idea that would be the blueprint for Weight Watcher's meetings all around the world.

Ty Gardner, who lost 100 pounds on the program, visited WBTV News Saturday Morning to share her story.

Weight Watchers also shared some retro recipes to celebrate it's 50 years of service.

Shake-in-the Bag Chicken

Serves 4 PPV per serving:  6 (1 breast half)

2/3 cup cornflake crumbs

1 tablespoon all-purpose flour

2 teaspoons paprika

1 teaspoon dark brown sugar

¾ teaspoon garlic powder

¾ tsp onion powder

¾ teaspoon salt

½ teaspoon ground cumin

4 bone in chicken breast halves, skinned (about 2 pounds)

  1. Preheat oven to 400.  Spray a baking sheet with nonstick spray.
  2. Combine the cornflake crumbs, flour, paprika, sugar, garlic powder, onion powder, salt and cumin in large zip close plastic bag.  Shake the bag to evenly coat the chicken to the baking sheet.  Repeat with the remaining chicken pieces; discard any remaining coating mixture.
  3. Bake until a thermometer inserted into the thickest part of the each breast registers 165 degrees, 35-40 minutes.

From WW:  In 1966, Weight Watchers members were satisfied to make coleslaw with shredded cabbage tossed with a dressing that included mustard, nonfat dry-milk powder, and a little artificial sweetener.  We may never know just how satisfied they were with that versions but today's version is tangy and authentic-tasting and a delicious twenty first century version.


Serves 4 PPV: 2 (1 ½ cups)

1 tablespoon and 1 teaspoon reduced fat mayonnaise

¼ cup + 2 tablespoons white wine or cider vinegar

3 tablespoons plain fat-free yogurt

1 tablespoon vegetable oil

1 teaspoon prepared mustard

½ teaspoon sugar

½ teaspoon celery seeds

¼ teaspoon salt

Freshly ground pepper

1 small (1-pound) green cabbage, shredded 4 cups

2 carrots, peeled and grated

1 small onion, minced (optional)

Whisk together mayo, vinegar, and yogurt. Oil, mustard, sugar, celery seeds, salt and pepper in a large non-reactive bowl.  Add the cabbage, carrots and onion, if using, to the bowl; toss to coat evenly.  Serve at once, or cover and refrigerate up to 3 hours (add the onion just before serving).

From WW:  In the 1960's California Dip…a high fat, high sodium combo of sour cream and onion soup usually accompanied a bowl of equally high fat, high sodium potato chips-and took the nation by storm.  The good news is that are from scratch version served with healthful veggies gives you tons of great onion flavor without sacrificing taste or your weight loss efforts.

Creamy Onion Dip

Serves 8


2 teaspoons olive oil

1 large sweet onion chopped

¼ cup water

1 beef bouillon cube

1 cup low fat plain Greek yogurt

½ cup light mayo

2teaspoons fresh lemon juice

4 cups assorted veggies (such as carrots, celery, and bell peppers) cut up

Heat a large non –stick skillet over medium heat.  Swirl in the oil, and then add the onion.  Cover and cook stirring occasionally until softened about 5 minutes.  Reduce the heat to medium-low, uncover and cook, stirring frequently until onion is very soft and golden brown, 20 to 25 minutes.  Spoon the onion onto a plate.  Add the water to a skillet and crumble the bouillon cube, stirring until the cube dissolves.  Let the onion and broth stand until cool about 20 minutes.

Stir together the onion, broth, yogurt, mayo, lemon juice, and salt in medium bowl.  Cover and refrigerate until chilled, at least 2 hours or up to 3 days.

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