Happy St. Patrick’s Day! Shepherd's Pie is a traditional Irish recipe of ground meat topped with mashed potatoes and baked in the oven. It was originally made with ground lamb (its name harkens back to the days when shepherds tended their flocks of sheep in Ireland) but is now more often made with ground beef. Health concerns have led many of us to reduce our consumption of red meat and opt for ground turkey instead. Weight Watchers offers this recipe using ground turkey and

This slow cooker stew was originally published by Weight Watchers in 2014. It's time for an update. If you love this savory stew, and...

I got this delicious recipe for chicken and sweet potato soup from a fellow Weight Watcher, Janice. It’s easy to make, super healthy and...

The first time I made chicken tenders I breaded them and baked them in a 425 degree F. oven. They were good. But they weren't as crispy...

This hearty casserole comes from an out-of-print Weight Watchers cookbook, Simply the Best, 250 Prize-Winning Family Recipes. I bought...

Add your favorite toppings, such as sour cream or nonfat plain yogurt and avocado. This recipe for tamale pie was first published in...

This classic marinara recipe in the NYT cooking section is adapted from famous TV chef and cookbook author Lidia Bastianich. She is also...

Keep the smallest baby potatoes whole and cut the larger ones in half. As much as I love chicken noodle soup, I’m not always in the mood...

Eating healthfully doesn't have to be tasteless or predictable (aka the ubiquitous boneless, skinless chicken breast...zzz! ). You can...

The first time I made this blueberry-sauced salmon, I thought about how it would be an ideal holiday dish, especially if I subsituted...

Last year Weight Watchers expanded its Zero-Point food list to include dark meat poultry and lean red meat, which includes beef, pork,...

This colorful chickpea and orzo stew, from Melissa Clark of the NYT Cooking section, is a simple, delicious way to get a variety of vegetables in one meal. Melissa uses carrots for color and fennel bulb for depth. If you've not cooked with fennel, I suggest you try it. It has a very mild taste that’s a cross between celery and anise. I think you'll be pleasantly surprised, but you can opt for celery instead. Cherry tomatoes add a burst of bright color. Don’t feel constrained