If you weren’t around for the early days of Weight Watchers, you missed out on some of its early recipes that pretended bean sprouts were pasta, and cottage cheese on toast was a “cheese Danish.” (We happen to have the very first Weight Watchers cookbook in our collection.)
Thankfully, times have changed for the global weight-loss program over the past 50 years, and Weight Watchers is celebrating its half century with the “Weight Watchers 50th Anniverary Cookbook” Griffin, $29.99), which was released today.
The 355-page hardcover book features more than 280 recipes for every meal and occasion, updating old favorites, from Buffalo Wings and Oven-Fried Fish and Chips to Baked Alaska and Red Velvet cake.
Aside from the bean sprout and cottage cheese creations of yore, the book also explains how many foods were once labeled “legal” and “illegal.” Some of the old bad guys – avocado, bacon, rice, and even corn – are now a regular part of the plan and celebrated in the cookbook with dishes such as:
- Avocado: Cobb Salad With Green Goddess Dressing (5 PointsPlus
- Bacon: Bacon and Broccoli Egg Cups (5 PointsPlus)
- Rice: Baked Rice Pudding With Currents (5 PointsPlus)
- Corn: Creamy Polenta With Mushroom Ragu (6 PointsPlus)
Oh, how times have changed from Asparagus Aspic.
Even if you’re not following the Weight Watchers plan, the book offers up healthier versions of favorites like Chicken Pot Pie, Spaghetti Carbonara, and Chocolate Fondue with serving suggestions and full nutritional information as well as PointsPlus listings.
Most recipes are quick and easy one-page listings, and many of the dishes are illustrated with full-page color photos. And in addition to a regular index, you can choose dishes by the PointsPlus level.
And yes, even that pioneering “cheese Danish” recipe has been updated in the new book, with low-fat ricotta and cinnamon-raisin bread.