39+ zero point weight watchers foods to try asap (2024)

Imagine a fat loss plan that had over 200 foods of which you could eat as much as you like. Sounds good, right? Enter stage right the Zero Point Weight Watchers Foods.

3.5 million people worldwide have tried Weight Watchers (WW) and the brand new Weight Watchers Flex was released at the beginning of 2018. So there must be a good reason why.

Well, WW works. Between 2004 and 2014, eating Zero Point Weight Watchers Foods combined with ‘Pointed’ foods, UK WW members alone lost over eight million stone. That’s a lot.

Why is it so successful? Because it doesn’t omit anything—that’s right, no foods are off limits. Some foods are more nutritionally dense than others, and that’s how the WW ranking system works. The whole aim of WW is to ensure that you can enjoy food with freedom.

This is no faddy diet and there is no deprivation—the WW Flex plan combines Zero Point Weight Watchers Foods and ‘Pointed’ foods to offer tasty, nutritious meals. No-one likes limp lettuce leaves or bland food.

So, what are the zero point Weight Watchers foods?

Simply, the Zero Point WW Foods are foods that don’t count towards your daily budget. They used to be just fruit and veg, but thanks to revised nutritional information in the new Weight Watchers Flex, there are now over 200 Zero Point Weight Watchers Foods.

Think lean protein, veggies and fruit, alongside tofu and quorn, for the vegetarians and vegans.

• Boneless skinless chicken breast
• Boneless skinless turkey breast
• Ground lean chicken
• Ground lean turkey
• Thin sliced deli chicken breast
• Thin sliced deli turkey breast
• All fish and shellfish (But not smoked or dried fish)
• Canned fish packed in water or brine
• Tofu and smoked tofu
• Quorn fillets, ground Quorn and Quorn pieces
• Eggs
• Non-fat plain regular and Greek yoghurt
• Plain soy yoghurt
• Fresh, frozen, and canned beans and lentils that are packed without oil or sugar (Lentils, chickpeas, black beans, pinto beans, kidney beans, split peas, soy beans, and more)
• Most non-starchy vegetables (Courgette, broccoli, cucumber, carrots, peppers, tomatoes, etc)
• Most fruit (Berries, bananas, mangoes, pineapples, grapes, kiwis, etc.)

How can I make zero point Weight Watchers meals?

To save you trawling the internet, Zoe Griffiths, Registered Dietitian and Head of Programme and Public Health at Weight Watchers, has given you a preview of zero point meal recipes from WW Flex.

Ready to get started? Keep scrolling for delicious five recipes—all zero points. Yep.

1. Chickpea and tomato soup

Serves 4 | Prep time 10 minutes | Cook time 10 minutes | SmartPoints 0 per serving
Ingredients:

• 400g tin of chickpeas
• 400g tin of chopped tomatoes
• 100g cherry tomatoes
• 300ml vegetable stock
• 1 garlic clove, chopped
• 1tsp ground coriander
• ½ tsp chilli powder
• ½ tsp ground cinnamon
• 0% fat natural yogurt

Method:
1. Drain and rinse the chickpeas and put in a pan with the chopped tomatoes, cherry tomatoes, vegetable stock made, garlic, coriander, cinnamon and chilli powder.

2. Squeeze in the juice of 1 lime, then blitz with a stick blender until smooth.

3. Gently heat through, season to taste and serve, or chill in the fridge and serve cold with 1 teaspoon 0% fat natural yogurt swirled through each serving.

2. Salmon, pea and feta frittata

Serves 4 | Prep time 5 minutes | Cook time 25 minutes | SmartPoints 0 per serving

Ingredients:

• 2 skinless salmon fillets
• 1 onion, diced
• 8 large eggs
• 2tsp Dijon mustard
• 2 tbsp flat-leaf parsley, chopped
• 1 lemon
• 200g frozen peas
• 4tsp capers
• Calorie controlled cooking spray

Method:
1. Put 2 skinless salmon fillets in a microwave-safe dish, splash with a little water and cover. Microwave on high for 21⁄2 minutes.

2. Mist a non-stick ovenproof frying pan with calorie controlled cooking spray and put over a medium heat. Cook the onion for 6-8 minutes until soft.

3. In a bowl, beat the eggs, season and stir in the zest of 1 lemon, Dijon mustard and 2 tablespoons of chopped fresh flat-leaf parsley.

4. Stir the frozen peas into the onions; flake the salmon into chunks and add to the pan. Pour over the eggs, stir gently, then cook over a low heat for 8-10 minutes until almost set.

5. Preheat the grill to high. Transfer the frittata to the grill for 3-5 minutes until the top is set. Mix another 1 tablespoon chopped parsley with the capers, scatter over the frittata, then serve with lemon wedges.

3. Turkey-stuffed roasted squash

Serves 4 | Prep time 15 minutes | Cook time 55 minutes | SmartPoints 0 per serving

Ingredients:

• 2 x 900g butternut squash, halved and deseeded
• Calorie controlled cooking spray
• 300g 2% fat turkey breast mince
• 6 spring onions, sliced
• 1 garlic clove, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon chipotle paste
• 400g tin chopped tomatoes 4
• 00g tin black beans, drained and rinsed
• Small handful fresh coriander, chopped, plus extra coriander leaves, to serve

Method:
1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash halves on a large baking tray, cut side up. Roast for 45 minutes, until tender.

2. Meanwhile, mist a large non-stick frying pan with cooking spray and put over a medium-high heat. Add the turkey mince and cook for 5 minutes, stirring to break up any lumps. Add the spring onions and garlic and cook for 3 minutes. Stir in the cumin, chipotle paste, tomatoes and beans and bring to a gentle simmer. Cook for 2-3 minutes, then add the coriander and season to taste.

3. Spoon the turkey mixture into the butternut squash halves and roast for a further 10 minutes. Serve garnished with the extra coriander.

4. Chestnut mushroom, spinach and chickpea curry

Serves 4 | Prep time 10 minutes | Cook time 25 minutes | SmartPoints 0 per serving

Ingredients:

• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 inch slice root ginger, peeled and grated
• 1 individual chilli, Green or Red, use red, deseeded and finely chopped
• 1tsp cumin seeds
• 1tsp fennel seeds
• 2tsp garam masala
• 1tsp tumeric, ground
• 1tsp smoked paprika
• 1 ½ tsp tomato puree
• 250g chestnut mushrooms, cleaned and sliced
• 1 can large, drained chickpeas, cooked, drained and rinsed
• 2 cans tinned tomatoes
• 260g baby spinach
• 2 sprigs coriander, to serve
• Calorie controlled cooking spray

Method:
1. Mist a large pan with cooking spray. Add the onion and cook for 3-4 minutes until beginning to soften, then add the garlic, ginger and chilli. Cook for another minute, add the spices and tomato purée, then cook for 2 minutes until fragrant.

2. Add the mushrooms to the pan and sauté for 3-4 minutes until they begin to colour. Stir in the chickpeas and tomatoes, and bring to a boil. Simmer gently for 12-15 minutes, until the sauce has thickened slightly. Stir through the spinach to wilt.

3. Serve the curry with the naan breads, and garnished with a few sprigs of coriander.

5. Trout fillets in Chinese leaf parcels

Serves 4 | Prep time 10 minutes | Cook time 15 minutes | SmartPoints 0 per serving

• Calorie controlled cooking spray
• 4 medium spring onions, finely chopped
• 1 clove garlic, crushed
• 1 individual chilli, green or ted, deseeded and finely chopped
• 1 medium lime, finely grated zest and juice
• 1 tbsp coriander, fresh, chopped
• 1tsp root ginger
• 8 leaves, small lettuce, from Chinese lettuce
• 600g trout, raw (4 x 150g fillets), skinned
• 1 pinch salt
• ¼ tsp black pepper
• 1 individual lettuce (green salad) to serve

Method:
1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Spray a baking dish with low fat cooking spray.

2. Heat a non-stick frying pan and spray with low fat cooking spray. Add the spring onions, garlic and chilli and stir fry for 2-3 minutes. Remove from the heat and add the lime zest, coriander and ginger. Season with salt and peppe.

3. Discard the thick middle stem from the Chinese leaves, then put the leaves in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them well.

4. Lay the trout fillets on a work surface, skinned side uppermost. Spread the spring onion mixture evenly over them. Fold them up by tucking the thin end to the centre, then lay the thick end on top. Sprinkle each one with lime juice.

5. Wrap each trout fillet in two Chinese leaves. Place them in the baking dish and add 3 tbsp water. Cover and bake for 12-15 minutes. To check that the fish is cooked, the flesh should be opaque and will flake easily when tested with a fork. Serve, garnished with green salad.