Keeping an eye on your figure this Christmas? Enjoy a guilt-free festive feast with this Weight Watchers christmas dinner plan. From the turkey to the trimmings, get all the recipes, along with their SmartPoints, below!

Roast turkey


SERVES 6 with leftovers

2 SmartPoints per 90g serving

How to:

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Strip the leaves from 2 sprigs of thymes and roughly chop. Mix with 1tsp of oil and season well.
  3. Trim any excess fat from a 4kg turkey. Starting at the neck end, use your fingers to carefully lift the skin from the turkey neck, being careful not to tear the skin. Spread the oil mixture under the skin and over the breasts. Smooth the skin back over and tie the legs together with kitchen string.
  4. Put a quartered onion, a halved lemon and a few more sprig of thyme in the turkey cavity. Weigh the turkey and calculate the cooking time –a 4kg turkey will take 3 hours 20 minutes.  Put the turkey in a large roasting tin and pour 250ml hot water around it. Cover with foil and place in the oven, remove the foil for the final 45 minutes.
  5. To check the turkey’s ready, pierce the thickest part of the leg with a skewer; if the juices run clear, it’s ready. If not, return to the oven for further cooking.  Once cooked remove from the oven, cover with a clean tea towel and leave to rest in a warm place for around 20 minutes while you make the trimmings.


Christmas lunch trimmings

Roast potatoes



5 SmartPoints per serving

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Peel and chop 1kg floury potatoes into large chunks and place in a roasting tin, drizzle over 1tbsp oil. Season with sea salt and toss to coat.
  3. Make up 1 chicken stock cube with 250ml water, pour the stock into the roasting tin, roast for 1 hour 15 minutes or until the potatoes are crisp and golden. Turn the potatoes after an hour or so to ensure they cook evenly.




2 SmartPoints per serving

  1. Put 15g dried mushrooms in 100ml boiling water. Leave to soak for 10 minutes.
  2. Meanwhile, mist a large frying pan with cooking spray and fry 1/2 finely chopped red onion for 4-5 minutes over a medium heat until soft.
  3. Add 2 finely sliced garlic cloves and cook for another 2 minutes, then add 500g finely chopped fresh mushrooms. Cook for 10 minutes until they are golden and any water has evaporated.
  4. Drain the dried mushrooms, chop, add to the pan for 2-3 minutes.
  5. Remove from the heat and transfer to a large bowl to cool.  Add the breadcrumbs made from 100g ciabatta, 1tbsp chopped sage and an egg to the mushroom mixture.  Mix well and shape into 12 equal balls, cover with cling film and chill until needed.
  6. When ready to cook, bake for 30 minutes in an oven heated to 200°C, fan 180°C, gas mark 6.


Parsnip and celeriac bake



6 SmartPoints per serving

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large rectangular baking dish with calorie controlled cooking spray.
  2. Peel and thinly slice 500g celeriac and 350g parsnips, 1 red onion and 2 garlic cloves.
  3. Cover the bottom of the dish with a layer of celeriac, scatter over 1/3 of the onion and garlic and some rosemary leaves, season.  Repeat this twice more and all the veg has been used.  Top with a layer of celeriac.
  4. In a jug whisk together 200ml chicken stock made from 1 stock cube and 90g low fat cream cheese.  Pour over the veg and sprinkle with 20g finely grated parmesan.
  5. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for a further 30 minutes, until golden.

Butternut squash with pancetta and chilli



3 SmartPoints per serving

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Peel, deseed and cut 700g butternut squash into wedges.  Put in a large roasting tin, sprinkle over 1Ž2 tsp dried chilli flakes and season with salt and freshly ground black pepper.  Add 2 unpeeled garlic cloves, drizzle over 2 tsp oil and coat the squash, roast for 30 minutes, or until tender.
  3. About 10 minutes before the end of the cooking time, scatter over 100g pancetta and roast until the pancetta is crisp and golden.
  4. Remove from the oven and carefully squeeze the garlic cloves from their skins. Crush the garlic, stir it through the squash and serve.


Brussel Sprouts



2 SmartPoints per serving

  1. Mist a large frying pan with cooking calorie controlled cooking spray, add 500g trimmed Brussels sprouts and stir-fry for 2 minutes.
  2. Make up 300ml chicken stock using 1 stock cube and add 250ml of it to the sprouts, leave to simmer for 5-6 minutes or until all the stock has been absorbed. Check the sprouts are cooked, if not add a little more stock.
  3. Stir in 50g dried cranberries and 2tsp balsamic glaze. Warm through for 1-2 minutes to coat everything in the glaze, and then serve.