Mouth Watering Weight Watchers Green Plan Packable Lunch Recipes (2024)

If you chose the Green Plan on Weight Watchers, here are 10 mouth watering Weight Watchers Green Plan packable lunch recipes to enjoy.

Even though I’m on the Blue Plan (originally Freestyle), I recalculated the SmartPoints on my favorite lunch recipes for all you Green Plan folks.

You’ll find copycat recipes, salads, soups, rice bowls and more to have for lunch that are huge in flavor, big in serving size and low on points.

I also included at the bottom of this post the best containers to use for toting packable Weight Watchers lunches too.

*This post contains affiliate links.

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MOUTH WATERING Weight Watchers Green Plan Packable Lunch Recipes

Quick Instant Pot Chicken Noodle Soup

1 Large White Onion, Chopped Small

2 Celery Stalks, Chopped Small

4 Carrots, Peeled and Sliced in Rounds or Diagonally

Salt & White Pepper to Taste

6 Cups of Fat Free Chicken Broth

2 Cups of Cooked Skinless & Boneless Chicken Breast, Shredded or Diced

2 Cups of Cooked Egg Noodles (Keep separate)

Butter Flavored Cooking Spray

Fresh Parsley, Snipped, Optional

DIRECTIONS:

1. Spray the base of the Instant Pot with butter flavored vegetable spray, set on saute mode and turn on to heat. Add in 3 tablespoons of water along with the onion and cook for about 2 minutes. Now add in the celery and carrots and continue cooking for 5 minutes.
2. Add in the cooked chicken and the broth. Season to taste with salt and pepper.
3. Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
4. Release pressure, uncover the Instant Pot and stir together well. Add in more salt and/or pepper to taste.
5. If serving immediately, put 1/2 cup of cooked egg noodles into 4 bowls, add soup and enjoy. Top with fresh snipped parsley, if using. If freezing, divide the cooked egg noodles among 4 containers, add soup, cool and freeze.
6. This makes 4 servings at 3 SmartPoints per serving. Enjoy!

RELATED POST: How I Lost 6 Pounds in 1 Week on Weight Watchers Blue Plan

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Pollo Mexicano Salad with Ranch Dressing

1.5 Pounds of Boneless Skinless Chicken Breasts, Grilled and Sliced into Strips

2 bags of Salad Mix (Romaine, Italian or Spring Mix)

1 Large Red Onion, Chopped

1 Red, Yellow and Orange Pepper, Chopped Small

1.5 Cups of Canned Black Beans, Drained and Rinsed

1 Cup of Mexican Style Corn, Drained

1/4 Cup of Green Onions, Sliced

2 Limes, Quartered

Walden Farms Ranch Dressing

DIRECTIONS:

1. Mix everything but the limes and dressing ingredients together thoroughly.
2. Top with dressing. Garnish with limes on top of salad.
3. You can use as much as you need of the Walden Farms Ranch Dressing since it’s 0 SmartPoints.
4. Refrigerate until serving. This makes 6 servings at 5 SmartPoints per serving or 4 Servings at 7 SmartPoints per serving.

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RELATED POST: How I Lost over 15 pounds in 4 weeks on Weight Watchers Blue Plan

Mexican Cucumber Salad with Tuna

1 Each Red Bell Pepper & Green Bell Pepper (Chopped)

2 English Cucumbers, Cut into Chunks

1 Quart of Grape Tomatoes, Halved

2 Cups of Frozen Sweet Corn, Thawed

3 Tablespoons of Red Wine Vinegar

1 Teaspoon each of Cumin, Crushed Red Pepper

1 Minced Garlic Clove

Salt/Pepper to Taste

2 Cans of Solid White Tuna Packed in Water, Drained Well

1/4 Cup of Fresh Cilantro Leaves

DIRECTIONS:

1. Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
2. Pour red wine vinegar on top and mix again. Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
3. This makes about 8 Cups. Per 1 Cup Serving, it is 2 SmartPoints on the Green Plan.

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Spicy Chicken Corn Chowder

2 Cups of Shredded Cooked Chicken Breasts (Skinless)

32 Ounces of Chicken Broth

1.5 Cups of Frozen Corn, Thawed

1 Red Onion, Cubed Small

1 Each Red and Green Pepper, Cubed Small

3/4 Cup of Picante Sauce

2 Teaspoons of Ground Cumin

1 Teaspoon of Cayenne Pepper

1 Teaspoon of Dried Cilantro

2 Tablespoons Each of Cornstarch &Water

1 1/4 Cups of Kraft Fat Free Cheddar Cheese

Salt/Pepper to Taste

Vegetable Cooking Spray

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DIRECTIONS:

1. In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3-5 minutes).
2. Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
3. In a separate cup, combine cornstarch and water. Stir until smooth.
4. Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
5. Stir in shredded cheese adding salt/pepper to taste.
6. This makes 6 servings at 4 SmartPoints or 4 Servings at 5 SmartPoints. Enjoy!

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Weight Watchers Version of Panera Bread’s Broccoli Cheddar Soup

1 Tablespoon of Whipped Land O’Lakes Light Butter

Small Onion, Chopped Small

3 Stalks of Celery, Thinly Diced

1 Cup of Shredded Carrots

1/4 Cup of Whipped Land O’Lakes Light Butter, Melted

1/4 Cup of White Flour

1 Cup Each of 1% Milk + Skim Milk

2 Cups of Fat Free Chicken Broth

3 Cups of Fresh Broccoli, Chopped Small

2 Cups of Kraft Fat Free Shredded Cheddar Cheese

Salt + Pepper to Taste

1/4 Teaspoon of Nutmeg

RELATED POST: Weight watchers blue plan dessert recipes galore

DIRECTIONS:

1. Melt the tablespoon of whipped butter in a skillet over medium heat. Add in onion and celery. Saute for 10 minutes and set aside.
2. Whisk the remaining butter and flour together in a saucepan over medium heat. Cook while stirring for 3 minutes. Whisk in the skim and 1% milk along with the chicken broth. Reduce and simmer on low for 15 minutes, while stirring.
3. Add in broccoli florets, onion and celery mixture and the carrots. Continue cooking over low heat for 20 minutes. Add in salt, pepper and nutmeg.
4. Remove 1 cup of the soup and puree in a blender. Return it to the saucepan. Stir in the cheese until it is completely melted.
5. This makes 4 Servings at 6 SmartPoints. Enjoy! You can garnish with up to 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese to keep the points the same.

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Healthy Chinese Ginger Chicken with Broccoli

2 Large Eggs, Beaten

2 Teaspoons Each of Cornstarch + Extra Virgin Olive Oil

1/4 Teaspoon Each of Salt & Pepper

1.5 Pounds of Boneless Skinless Chicken Breasts, Cut into Strips

1/2 Cup of Soy Sauce

2 Tablespoons Each of Rice Wine Vinegar + Swerve Granulated Sugar Substitute*

3 1/2 Cups of Fat Free Chicken Broth, Divided

1 Bunch of Fresh Broccoli, Cut into Florets

8 oz of White Mushrooms, Sliced

2 Tablespoons of Fresh Grated Ginger OR 1 Teaspoon of Ground Ginger

1 Teaspoon of Minced Garlic

1/4 Cup of Cornstarch

1 Teaspoon of Asian Sesame Oil*

Vegetable Cooking Spray

Cooked Cauliflower or Broccoli Rice, Optional

RELATED POST: weight watchers chinese takeout recipes

DIRECTIONS:

1. In a gallon size plastic bag, combine the chicken strips, eggs, cornstarch, oil, salt and pepper. Close and store in the refrigerator for 3 hours or overnight. Drain chicken and discard the marinade before beginning to cook the chicken.
2. Stir Fry Sauce: In a large bowl, combine the soy sauce, rice wine vinegar, Swerve and 1/2 cup of chicken broth. Stir and set aside.
3. In a wok or deep skillet, add the remaining chicken broth and bring to a boil – then reduce to a simmer. Add in the chicken and cook until it’s no longer raw, but still not cooked through. Remove chicken pieces and keep warm.
4. Add broccoli to the simmering broth and cook until crisp tender. Drain broccoli and place in a large bowl and cover to keep warm. Discard the broth and place the pan back onto the stove and spray with vegetable cooking spray. Add in the mushrooms, ginger and garlic and saute for about 2 minutes. Pour in the stir fry sauce and simmer for 3 minutes.
5. Add chicken back into skillet/wok and cook all the way through – about 5 to 7 minutes. Mix 1/4 cup of cornstarch with 1/2 cup of water and add into the skillet/wok. Stir in the sesame oil. When the sauce is thickened, pour contents of pan over the reserved broccoli. Serve with cooked cauiflower or broccoli rice.
6. This makes 4 servings at 7 SmartPoints per serving. Enjoy!

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Weight Watchers Skinny Version of Chili’s Caribbean Chicken Salad

1 Pound Boneless Skinless Chicken Breasts

1/3 Cup Each of Ken’s Lite Asian Dressing* + Teriyaki Sauce (Combined)

1 Cup of Trader Joe’s or Store Bought Pico de Gallo

2 Bags of Salad Mix OR 2 Cups Each of Chopped Iceberg + Romaine Lettuce

1/2 Cup Each of Water or Juice Packed Mandarin Oranges + Pineapple Slices or Chunks, Drained

1/3 Cup Ocean Spray Reduced Sugar Dried Cranberries*

1 Cup of Chopped Red Bell Peppers, Optional

4 Scallions, Diced

Vegetable Cooking Spray

Honey Lime Dressing

1/4 Cup Each of Dijon Mustard + Nature’s Hollow Sugar Free Honey Substitute*

1.5 Tablespoons of Swerve Sugar Substitute*

1 Teaspoon of Pure Sesame Oil*

1.5 Tablespoons Each of Lime Juice + Apple Cider Vinegar

DIRECTIONS:

1. Combine the chicken, Lite Asian Dressing and Teriyaki Sauce together in a plastic bag or bowl. Marinate for 2 hours.
2. Combine the ingredients for the Honey Lime Dressing together and whisk to combine. Cover and refrigerate until serving.
3. To cook the chicken you can either grill, broil or cook on a stovetop in a grill pan. If you cook on the stove, spray a grill pan liberally with vegetable cooking spray and heat over high heat. Either way you cook the chicken, cook about 6 minutes on each side until cooked through and no longer pink. Set aside, cover and keep warm.
4. Divide the lettuce and red pepper (if using) among 4 bowls. Next, divide the Pico de Gallo, pineapple, oranges and dried cranberries among 4 bowls on top of the lettuce.
5. Slice the chicken and divide the slices evenly among the 4 bowls and sprinkle scallions on top evenly among the 4 bowls. Dispense the dressing among the 4 bowls evenly.
6. This makes 4 massive servings at 8 SmartPoints. Enjoy!

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Weight Watchers Loaded Chicken Lettuce Cups

1.5 Pounds of Cooked Boneless Skinless Chicken Breast, Cubed

1 Can of Water Chestnuts, Drained & Diced

3/4 Teaspoon of Ground Ginger

2 Tablespoons Each of Rice Wine Vinegar + Soy Sauce

1/2 Teaspoon Each of Onion & Garlic Powder

Pinch of Red Pepper Flakes

1 Cup of Shredded Carrots

1/2 Cup of Sliced Green Onions

12 Bibb, Boston Lettuce or Romaine Lettuce Leaves

2 Teaspoons of Sesame Seeds

Vegetable Cooking Spray

DIRECTIONS:

1. Spray a large saute pan generously with vegetable cooking spray and place over medium high heat. When pan is hot add in cooked chicken chunks. Stir for about 3 minutes to brown. Add in water chestnuts and ginger. Reduce heat to low and continue to Step 2.
2. In a separate bowl, combine rice wine vinegar and soy sauce. Add in onion powder, garlic powder, red pepper flakes and combine well.
3. Pour into pan and stir to combine.
4. Add in carrots, green onions and sesame seeds. Cook while stirring for 5 minutes or until mixture is warmed through.
5. Spoon mixture onto lettuce leaves.
6. This makes 4 servings (3 Lettuce Cups per serving) at 4 SmartPoints. Enjoy!

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Roasted Shrimp with Riced Broccoli

2 Large Tomatoes, chopped

1 Large Onion, chopped

1/2 Teaspoon of Dried Parsley

1.5 Teaspoons of Paprika

1/2 Teaspoon of Salt

1/2 Teaspoon of Pepper

2 Pounds of Large Shrimp, Peeled, Tails Removed and Deveined

Vegetable Cooking Spray

Bag of Frozen Riced Broccoli

DIRECTIONS:

1. Spray a 3 quart casserole with vegetable cooking spray. Put first 6 ingredients in dish and place in a 400 degree preheated oven for 10 minutes.
2. After 10 minutes, add in the shrimp. Bake about 12 minutes longer until shrimp are “pink”. Add additional salt and pepper to taste.
3. Serve over cooked riced broccoli. Makes about 4 servings at 1 SmartPoint per serving. Enjoy!

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Slow Cooker Soft Chicken Tacos with Pineapple Salsa

1 Pound of Boneless, Skinless Chicken Breasts

1.5 Cups of Frozen Corn Kernals, Thawed

12 oz of Trader Joe’s Pineapple Salsa

1.5 Teaspoons ofGround Ancho Chili Powder

Salt/Pepper to Taste

8 Ole Extreme Wellness High Fiber Low Carb Tortillas

Vegetable Cooking Spray

DIRECTIONS:

1. Mix the corn and salsa together in a bowl. Spoon 1/2 of this mixture into a slow cooker that has been sprayed with vegetable cooking spray.
2. Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
3. Pour the remaining corn and salsa mixture on top of the chicken breasts.
4. Cover and cook on low for 5 hours or on high for 2 1/2 hours.
5. Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
6. Return to the slow cooker and reseason with more salt and pepper to taste.
7. Divide the mixture among 8 Ole Extreme Wellness Tortillas.
8. This makes 4 servings at 9 Points each. Each serving is 2 loaded Tortillas. Enjoy!

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I hope you find a Mouth Watering Weight Watchers Green Plan Packable Lunch Recipe or two that you like on this list and if you make it, please let me know how you like the recipe.

*THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS IF YOU PURCHASE SOMETHING USING THE LINKS BELOW, I WILL RECEIVE A VERY SMALL PERCENTAGE OF THE SALE FOR RECOMMENDING THE PRODUCT TO YOU. THIS IS ALL AT NO COST TO YOU. THANK YOU IF YOU DO PURCHASE SOMETHING THAT WAS USED IN MAKING THESE RECIPES.

Bentgo Salad Container

27 oz. Microwavable Soup Mug (Portable)

3 Compartment Meal Prep Containers (From freezer to microwave)

Glass Meal Prep Containers

Walden Farms Ranch Dressing

Nature’s Hollow Sugar Free Honey Substitute

Swerve Sugar Substitute

Ocean Spray Reduced Sugar Dried Cranberries

Trader Joe’s Pineapple Salsa

Ole Extreme Wellness High Fiber Low Carb Tortillas

Ground Ancho Chili Powder