Full Day's Menu Magnolia Table Farmhouse Recipes Remade Weight Watchers Freestyle (2024)

Since you all seem to love the post I did on remaking Magnolia Table Farmhouse recipes into Weight Watchers Freestyle recipes, I did one more. Below you will find a full day’s menu of Magnolia Table Farmhouse Recipes remade for Weight Watchers Freestyle. I know you are going to love the recipes. And there’s a dessert with hot fudge sauce too!

If you like Rachael Ray, Paula Deen, Barefoot Contessa or the Pioneer Woman’s recipes, you will enjoy the posts below that feature these chefs most popular recipes remade for Weight Watchers Freestyle too:

BAREFOOT CONTESSA’S RECIPES REMADE TO FIT WW FREESTYLE

PIONEER WOMAN’S RECIPES REMADE TO FIT WW FREESTYLE

PIONEER WOMAN’S DAILY MENU UNDER 9 POINTS

ALL PIONEER WOMAN’S BREAKFASTS RECIPES REMADE TO FIT WW FREESTYLE

4 PIONEER WOMAN’S RECIPES REMADE TO FIT WW FREESTYLE

MORE PIONEER WOMAN’S RECIPES LIGHTENED UP TO FIT WW FREESTYLE

PAULA DEEN’S RECIPES REMADE TO FIT WW FREESTYLE

FANTASTIC PAULA DEEN CASSEROLE RECIPES REMADE TO FIT WW FREESTYLE

PAULA DEEN’S COMFORT FOOD RECIPES REMADE FOR WWW FREESTYLE

RACHAEL RAY’S RECIPES REMADE TO FIT WW FREESTYLE

Who doesn’t love waking up to a hearty breakfast every now and then? Or even having a delicious dish to serve for breakfast guests?

Magnolia Table’s recipe for Sausage and Hash Brown Casserole fits the bill. This casserole serves 12 people and is a whopping 11 Points per serving. And 12 servings in a 13 x 9 dish isn’t a very big serving individually.

So, I remade this recipe to serve 6 to 8 people which is a way bigger serving. If you choose to divide this among 6 people, it’s only 5 Freestyle Points and for 8 people, it will be 4 Freestyle Points. Either way you slice it, it’s fantastic! This is a perfect breakfast-for-dinner dish too.

1 Recipe for 0 Point Homemade Breakfast Sausage

1 Small Onion, Diced Small

32 ounce Bag of Frozen Hash Brown Potatoes

1 Tablespoon of Land O’Lakes Whipped Butter

8 Large Eggs

1 Cup Skim Milk

1/2 Cup Fat Free Half & Half

Teaspoon Each of Garlic Powder + Paprika + Salt + Pepper

2 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese

Vegetable Cooking Spray

DIRECTIONS:

1. Make 1 recipe of the 0 Point Breakfast Turkey Sausage but instead of making patties, crumble sausage in a pan that has been sprayed with vegetable cooking spray and has 1 Tablespoon of Land O Lakes Whipped Butter (melted).
2. Preheat oven to 375 degrees and spray a 13 x 9 Pan with Vegetable Cooking Spray.
3. In the same pan, saute onion for 5 minutes. Stir in the potatoes and cook until tender for about 10 minutes while stirring them. Stir in the sausage. Remove from heat.
4. In a large bowl, whisk the eggs, half & half, milk and spices. Whisk in the cheddar. Stir in the sausage + hash brown mixture.
5. Pour into baking dish. Bake until brown on top and center is set – about 45 minutes. Cover baking dish with foil if it gets too brown during baking but before the center is set.
6. Remove from oven and serve. This makes 6 to 8 large servings. Enjoy!
7. If serving 6, it is only 5 Freestyle Points per serving. If you are serving 8, it is 4 Freestyle Points per serving.

PRINTABLE

For lunch, we are going to remake the Magnolia Table’s Roasted Cauliflower Soup. For just 4 servings, the original recipe would be a whopping 45 Freestyle Points per serving! This is due to the recipe calling for a lot of butter, oil, heavy cream, cream cheese, wine and then garnishing with nuts.

The flavor of this soup bisque is creamy healthy deliciousness. And for a bowl of this remade soup, it is now only 4 Freestyle Points. Wow!

10 Cups of Cauliflower Florets (About a 3 lb Cauliflower)

Vegetable Cooking Spray

I Can’t Believe It’s Not Butter Spray

1 Tablespoon of Land O Lakes Whipped Butter

1 Large White Onion, Diced Small

2 Garlic Cloves, Minced

Teaspoon Each of Dried Thyme, Dried Tarragon, Salt & Fresh Ground Pepper

6 Cups of Fat Free Chicken Broth

1 Cup of Fat Free Half & Half

4 Ounces of Reduced Fat Cream Cheese (Cut in pieces)

4 Ounces of Fat Free Sour Cream

5 Green Onions, Snipped

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Spread the cauliflower onto a parchment paper lined baking sheet and spray with Vegetable Cooking Spray and Butter Spray. Roast for about 30 minutes. Set aside.
3. In a large soup pot, melt butter and add onion, garlic and spices. Saute until onion is tender and translucent – about 6 minutes.
4. Stir in broth and all the cauliflower, except about 1/4 of it and bring to a low boil. Reduce heat and simmer until cauliflower softens – about 10 minutes.
5. Add half and half, cream cheese and sour cream. Bring to a simmer over medium heat.
6. Let soup cool for about 10 minutes and working in batches, process soup in a blender until smooth.
7. Return to soup pot to warm. When ready to serve, add reserved cauliflower florets and snipped green onion on top of soup.
8. This makes 4 servings at 4 Freestyle Points per serving. Enjoy!

PRINTABLE

Joanna Gaines’ recipes for Chicken & Dumplings does not call for many ingredients at all. However, the ingredients that are in the recipe have simple smaller Freestyle point substitutions. And the result? Delicious chicken and fluffy biscuits in creamy gravy. And best of all – Freestyle points leftover for dessert.

3-32 Cartons of Fat Free Chicken Broth

1/8 Cup of All Purpose Flour in a Ziploc Bag

1 Can of Pillsbury Reduced Fat Flaky Layers Refrigerated Biscuits

1 Cup of Fat Free Half & Half

4 Cups of Cooked, Shredded Chicken Breast

Salt/Pepper to Taste

Fresh Parsley, Snipped, Optional

DIRECTIONS:

1. In a large stock pot, bring broth to boil over medium heat. Reduce to a low simmer.
2. Remove the biscuits from the cans and using kitchen shears, snip each biscuit into 8 pieces. Working a couple biscuits at a time, drop the snipped biscuit pieces in the floured bag and shake to coat with flour. Then, drop biscuit pieces into broth. Finish remaining biscuits the same way. If you need to add a tablespoon of flour to coat remaining biscuits you can.
3. Add in half and half and shredded chicken. Add in salt and pepper to taste. Cover and simmer gently for about 20 minutes. Ladle into soup bowls and serve hot. Garnish with fresh herbs of your choice if you want to. I used fresh parsley because that’s what I had to use up.
4. This makes 8 servings at 6 Freestyle Points each. Enjoy!

PRINTABLE

Yup, I just went there. Not only is this dessert the equivalent of a “Swiss Roll”, but you get to pour Hot Fudge Sauce over it! The bad news is originally 1 slice of the Chocolate Roll with 2 Tablespoons of Hot Fudge Sauce would be 23 Freestyle Points for 1 slice. Yowza!

Now the good news. The new remade “Farmhouse Swiss Roll with Hot Fudge Sauce” is now down to 8 Freestyle Points for 1 Slice including the 2 Tablespoons of Hot Fudge Sauce. YAY!

4 Large Eggs, Separated

1 Cup of Swerve Granular Sweetener

2 Tablespoons of Cold Water

1 Tablespoon of Vanilla Extract

1/3 Cup Each of All Purpose Flour + Unsweetened Cocoa Powder

Teaspoon of Baking Powder

1/4 Teaspoon of Salt

1/4 Cup of Swerve Powdered Sugar Replacement

8 ounces of Fat Free Cool Whip, Thawed

Hot Fudge Sauce (Recipe Follows) (Optional)

DIRECTIONS:

1. Preheat oven to 325. Line the bottom and sides of a jelly roll pan with parchment paper.
2. In the bowl of an electric mixer, beat egg whites until stiff. While beating add in 1/2 of Swerve Granular Sugar. Continue beating until whites hold a stiff peak when the beaters are lifted out of the bowl.
3. In a separate bowl, beat yolks with remaining 1/2 cup of sugar, water and vanilla. Fold whites in and gently stir together.
4. Add the flour, cocoa powder, baking powder and salt on top of egg mixture and gently mix. Scrape the batter into pan and spread to the edges.
5. Bake until cake is puffy and the center is firm when patted with a finger. This takes about 20 minutes. Cool in pan for 2 minutes.
6. Dust a clean kitchen towel with all the powdered sugar. Unmold the cake onto the towel with the parchment paper still attached. (This video shows how to do this).
7. Unroll the cake and using a serrated knife cut off any uneven ends of the cake. Spread with 8 ounces of Fat Free Cool Whip and roll cake up again. Cover and refrigerate for 4 hours or up to 1 day.
8. Before serving, sprinkle some more Swerve Powdered Sugar and cut into 8 slices. Each slice is 3B, 4G, 3P SmartPoints. Enjoy!

PRINTABLE

3/4 Cup of Swerve Granular Sweetener

1/2 Cup of Fat Free Evaporated Milk

2 Tablespoons Each Light Corn Syrup and Land O Lakes Whipped Butter

Pinch of Salt

1/2 Cup of Semisweet Chocolate Chips

DIRECTIONS:

1. In a saucepan add everything but the chocolate chips. Over medium heat, keep stirring until sweetener is dissolved. Add chocolate chips and stir until melted. Remove from heat and use immediately. Sauce can be stored in refrigerator for up to 1 week and just reheated as you need it.
2. This makes 8 servings (2 Tablespoons Each) at 5 Freestyle Points per serving. Enjoy!

PRINTABLE

**THIS POST CONTAINS AFFILIATE LINKS. IF YOU HAPPEN TO PURCHASE SOMETHING FROM AMAZON BELOW, I WILL RECEIVE A SMALL PERCENTAGE OF THE ITEM PURCHASED AT NO COST TO YOU. THANK YOU!

Magnolia Table Cookbook

Swerve Granular Sweetener (You will need 2 to make the above recipe)

Swerve Powdered Sugar Replacement

Jelly Roll Pan

I hope this inspires you to get into the kitchen and start making these recipes. I hope this also really shows just how adaptable the WW Freestyle diet is for getting healthy and to enjoying all foods.