Many of my Weight Watchers (WW) friends have inquired about the sugar content in my recipes, because that number is needed to calculate Weight Watchers points. This book and the ones I published before it don’t include the grams of total sugar in the nutrition data because when those books were published the nutrition analysis programs were not able to differentiate between the sugars inherent in foods like whole fruit and dairy, and added sugars put into food to make them taste sweet. Without that differentiation the number is not very meaningful from a health point of view, and can be misleading. It’s really those added sugars you want to minimize. You don’t need to worry about the sugars in whole foods, in the context of an overall balanced diet. And if you have diabetes, the total carb content is more meaningful to pay attention to than the total sugars.

When the nutrition analysis programs began offering values for both total sugars and added sugars, I began to include both numbers in the nutrition data in my books. But since You Have it Made predated that availability and I want to provide everyone with the tools they need,  here are the grams of  total sugar for each recipe in the book:

Breakfast and Brunch

Mango-Chai Breakfast Rice Pudding – 26g
Herbed Ham and Cheese Bread Pudding – 8g
Family Favorite Granola – 5g
Blueberry-Chia Overnight Oats in Jars – 31g
Pumpkin Spice Overnight Oats in Jars – 33g
Apple-Cinnamon Baked Oatmeal – 34g
Sweet Ricotta and Berry Flatbread Breakfast Pizzas – 14g
English Muffin Breakfast Pizzas – 4g
Broccoli Cheddar “Quiche in a Bag” with Melt-in-Your-Mouth No Roll Olive Oil Pie Crust – 3g
Pumpkin Waffles – 38g
Dutch Baby Pancake with Fall Fruit Compote – 30g
DIY Whole-Grain Buttermilk Pancake Mix (prepared pancakes with maple syrup for serving) – 20g
Mini Frittatas with Leeks and Asparagus – 3g
Harvest Breakfast Cookies – 20g
PB and J Breakfast Bake – 21g
Savory French Toast Sandwiches with Tomato Jam and Honey – 9g
Cheese Blintzes with Strawberry Rhubarb Compote – 17g
Peach-Cherry Breakfast Cobbler – 27g
Eggs in a Skillet with Spiced Tomato Sauce, Chard, & Goat Cheese (Shakshuka) – 8g
Honey-Nut Energy Bars – 12g

Salads

Four Bean Salad – 9g
Grilled Corn and Poblano Salad – 6g
Asian Slaw – 5g
Spring Pea Salad – 5g
Cauliflower Tabbouleh – 4g
Spinach Salad with Roasted Squash, Pumpkin Seeds, and Pomegranate – 13g
“Pickled” Cucumber Salad – 13g
Roasted Beet, Fennel, and Citrus Salad – 12g
Potato and Chickpea Salad with Mango Lime Dressing – 10g
Southwestern Layered Salad – 8g
Tuscan Lentil and Macaroni Salad – 3g
Herbed Salmon Salad – 1g
Red Cabbage and Kale Salad with Sunflower Seeds and Chickpeas – 9g
Cranberry Chicken Salad – 6g
Chilled Oven-Poached Chicken – 0g
Buffalo Chicken Salad – 3g
Marinated Chicken and Antipasto Salad – 3g
Layered Farro Salad with Kale, Feta, and Grapes – 9g
Corn and Edamame “Succotash” Salad with Ginger-Lime Dressing – 9g
Shrimp and Snow Pea Salad – 11g
Grilled Steak and Broccoli Salad with Lemon-Tahini Dressing – 2g

Soups

Chicken and Wild Rice Soup – 3g
Chilled Beet and Yogurt Soup – 13g
Green-and-White Vegetable Soup with Basil Pesto – 4g
Russian Beef and Vegetable Soup (Borscht) – 13g
Creamy Zucchini Soup – 4g
Butternut Squash and Apple Soup – 14g
Coconut Curried Lentil Soup – 4g
Go-To Gazpacho – 7g
Cuban Black Bean Soup – 5g
Tuscan Seven Vegetable Soup – 6g
Chilled Honeydew and Toasted Almond Milk Soup – 28g
Creamy Tomato Soup – 12g

Meat

Beef and Bean Burrito – 2g
Cheeseburger-Stuffed Twice-Baked Potatoes – 8g
East Meets West Brisket – 9g
Hungarian Beef Stew – 5g
Lettuce Wraps with Beef and Tofu in Ginger-Scallion Peanut Sauce – 6g
Sunday Sauce Beef Stew – 10g
Tapas-Style Meatballs – 5g
Tuscan Beef Pot Pie with Olive Oil Crumble Crust – 7g
Beef Picadillo – 9g
Lamb and Bulgur Stuffed Zucchini – 11g
Savory Lamb and Chickpea Stew – 7g
Jerk Pork Loin with Mango Cucumber Salsa – 6g
Pork Tenderloin with Creamy Pumpkin Seed-Tomatillo Sauce – 3g
Pork Tenderloin with Mustard-Apricot Sauce – 14g
Pulled Pork Tacos with Pineapple and Pickled Onions – 7g
Smoky Smothered Pork Chops – 2g
Stout-Marinated Pork Chops – 13g
Hoppin’ John Stew – 3g

Poultry

Almond-Crusted Chicken Tenders with Apricot-Mustard Dipping Sauce – 4g
Fragrant Chicken and Eggplant Stew – 13g
Chicken Broccoli Brown Rice Casserole – 3g
Grilled Chicken with Cherry Bourbon BBQ Sauce – 9g
Chicken Curry with Green Beans – 7g
Chicken Enchilada Pie – 6g
Chicken with Olives, Oranges, and Fennel in Foil Packets – 7g
Chicken Phyllo Pies with Green Herb Sauce – 6g
Mexican Chicken and Hominy Stew (Posole) – 6g
Chicken Puttanesca Pasta Bake – 6g
Chicken Scarpariello with Cauliflower and Artichokes – 2g
Chicken and Shrimp Brown Rice Jambalaya – 6g
Chipotle Chicken Chili with Orange Essence – 9g
Chicken Braised in Red Wine (Coq au Vin) – 8g
Green “Tandoori” Grilled Chicken – 0g
Grilled Chicken and Vegetable Parmesan with Simple Marinara Sauce – 5g
Grandma’s Roast Chicken with Pan Juices – 1g
Mini Turkey Meatloaves – 3g
Polenta Casserole with Broccoli Rabe, White Beans, and Sausage – 3g
Turkey Sausage–Stuffed Pizza Pockets – 4g
Sicilian Braised Chicken – 9g
Southwest Chicken Stew – 16g
Hero Food-Stuffed Peppers – 19g
Turkey Tetrazzini Casserole – 7g
Turkey Burgers Stuffed with Spinach and Feta with Herbed Yogurt and Cucumber Dip (Tzatziki) – 3g

Seafood

Cajun Shrimp in Foil Packets – 1g
Cod and Potato Cakes with Smoky Roasted Red Pepper Sauce – 1g
Easy Bouillabaisse – 7g
Halibut with Carrot Ginger Sauce – 8g
Herbed Salmon and Orzo Casserole with Feta – 3g
Asian Shrimp Cakes with Avocado-Wasabi Sauce – 2g
Crab and Artichoke–Dip Casserole – 8g
Roasted Salmon and Fennel with Lemon and Thyme – 8g
Salmon and Goat Cheese Quesadilla – 4g
Sole Florentine with Crispy Bread Crumbs – 10g
Shrimp with Thai Coconut Curry Sauce – 5g

Vegetarian

African Peanut Stew – 12g
Black Bean Veggie Burger – 4g
Broccoli and Sun-Dried Tomato Flatbread Pizzas – 4g
Cumin-Spiced Lentils with Sautéed Onions – 6g
Forbidden Rice Bowl – 8g
Garden Penne Bake – 7g
Greek Mixed Greens Pie with Phyllo Crust – 3g
Grilled Eggplant Roll-Ups with Feta and Mint in Smoky Red Pepper Sauce – 34g
Individual Mac and Cheese Cups – 2g
Moroccan Vegetable Stew (Tagine) – 24g
Portobello Pizza Pockets – 9g
Roasted Marinated Tofu and Broccolini – 5g
Spinach and Pesto Lasagna Roll-Ups – 5g
Fettuccini with Vegetable Bolognese – 13g
White Bean Burrito Verde – 4g

Sides

Cauliflower “Rice” Pilaf – 4g
Ginger Soy Roasted Mushrooms – 10g
Mediterranean Braised Green and White Beans – 8g
Ratatouille – 6g
Roasted Autumn Vegetables – 7g
Wild Rice and Barley Pilaf -7g
Spaghetti Squash Gratin – 8g
Mushroom-Herb Stuffing with Pecans – 7g
Sweet and Sour Red Cabbage with Caraway – 14g
Wild Mushroom Shepherd’s Pie – 10g
Savory Tomato Tart – 2g
Sweet Potato Vegetable Bake – 6g
Indian Rice and Vegetable Pilaf (Biryani) – 3g
Roasted Brussels Sprouts with Apricots and Sunflower Seeds – 11g
Chili-Spiced Sweet Potato Wedges with Maple Pecans – 15g
Herb-Marinated Grilled Vegetables – 6g

 

 

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