Weight Watchers has come a long way in the last decade when it comes to recipe development. I even have a WW cookbook that was co-authored by the folks at the Culinary Institute of America. Many of my favorite recipes in that book are for virtually calorie-free veggie soups. Like this <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=54671">beet-fennel-ginger soup</a>. Mmm.<br /><br />Another of my favorite WW recipes is for <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=87591">turkey shepherd's pie</a>.  I made this tonight and it's good for lots of leftovers. Another version of this recipe calls for a bag of frozen peas and carrots, which makes it even easier. I'm all for eating fresh food, but frozen veggies are nearly as good, and sometimes <span style="font-style: italic;">even I</span> don't feel like chopping veggies all evening.