Pre-Meeting Movie (at Centers): Chef Isabella Recipes

Chef Isabella - ChoppingRemember to arrive early if  you attend meetings in Weight Watchers Centers in Michigan and Ontario to catch the pre-meeting movie that begins 15 minutes before each scheduled meeting.  These are the recipes Chef Isabella will be demonstrated (or has demonstrated) on one segment of the movie.

Brussels sprouts and potato frittata 

Serves: 8/2 PPV

2 cups Brussels sprouts, diced
1 small sweet onion, diced
1 large sweet potato, peeled and cubed small
16 oz. egg substitute
¼ cup low-fat milk
1/3 cup grated parmesan cheese
Fresh basil, if available; otherwise fresh parsley or sage
Salt and pepper to taste

Preheat the oven to 350 degrees. In a non-stick pan coated with non-stick spray, cook onion for a couple minutes. Add potato and cover. Cook a few more minutes, then add Brussels sprouts. Season with salt, pepper, fresh herbs and let the pan cool slightly. In a bowl, pour egg and milk. Add vegetables, cheese and stir to combine them. Transfer egg mixture into an 8 x 8 baking dish. Cover with foil and bake until set, about 30 minutes. Uncover, cut and serve, or broil it uncovered for couple minutes to get some color on top.


Smoked Lentil Soup
Serves: 6/4 PPV


8 oz. ground turkey breast (99% fat-free)
1 cup dry lentils
1 carrot, peeled and diced
1 stalk of celery, washed and diced
2 small sweet onions, peeled and diced
1 garlic clove, minced
1 medium leek, washed and sliced thin
1 tsp. rosemary, minced
1 Tbsp. sage, minced
2 oz. lean, smoked ham (Hormel), diced
1 Tbsp. tomato paste
5 cups of water

Heat a soup pot, pan spray it and add both meats to it. Cook on medium high until everything is browned. Season lightly with salt and pepper. Add vegetables and herbs. Cook a few more minutes. Add lentils, tomato paste and water. Bring to a boil; then reduce heat to simmer. Cover and cook for 30 minutes. Adjust seasoning. If you think the soup is too runny, keep it uncovered and let water evaporate until it has your desired consistency.


Chicken salad
Serves: 4/4 PPV


12 oz. boneless, skinless chicken breasts
2 medium apples, cored and diced small (Gala, Fuji or Honey Crisp are ideal)
1 medium leek, washed and diced small
½ cup fresh cranberries (frozen will work)
1 cup jicama, peeled and diced small
Pinch of fresh rosemary, sage and garlic

For the dressing:

4 Tbsp. apple cider (or apple juice)
1 Tbsp. orange zest
2 Tbsp. fresh orange juice
2 Tbsp. sour cream
Salt and pepper to taste

Mix all ingredients in a mason jar, shake well to combine and keep refrigerated until ready to use.

Chop herbs and the garlic then add seasonings to the chicken. Cook the chicken using your preferred method (grilling offers a more robust flavor.) Let the chicken cool, and then dice it.

In a non-stick pan, coated with pan spray, cook leeks and apples for few minutes, being careful not to overcook them. Add cranberries to it and cook until they start to break down. Let cool completely.

In a large bowl, combine chicken, fruit, jicama and dressing. Toss gently and adjust seasoning if necessary.


Add turkey to this salad for an even better taste. Can be served with taco chips or wrapped in lettuce leaves.


Scrambled eggs with beans salad
Serves: 4/5 PPV


8 egg whites
3 slices of Canadian bacon, diced (3 slices low-fat turkey bacon or tofu)
½ cup low-fat Swiss cheese, diced (any cheese)
2 cups romaine lettuce (any salad greens)
pinch of pepper flakes
1 tbs. fresh thyme, chopped
2 cups canned cannellini beans, drained and rinsed (any canned beans or lentils)
1 tbs. fresh parsley, minced
1 tbs. lemon juice (vinegar or orange juice)
1 tbs. Dijon mustard (A1 steak sauce or BBQ sauce)
½ cup red onion, sliced thin
Salt and pepper to taste

In a bowl, lightly whisk egg whites with cheese, bacon and thyme. In a separate, smaller bowl, combine beans, onion, lemon juice, mustard, parsley, salt and pepper. Set aside. Heat and coat a skillet with non-stick pan spray. Add romaine to the pan, a bit of water, salt and pepper until the lettuce is wilted. Sprinkle some red pepper flakes into it and turn to low. Pour in the egg mixture and using a wooden spoon or rubber spatula, stir the eggs until they have the desired doneness. Divide scrambled eggs onto 4 plates, garnish with the bean salad and enjoy!