Magnolia Table Farmhouse Cookbook Recipes Remade Weight Watchers Freestyle (2024)

This past Christmas, my husband gifted me Joanna Gaines’ Magnolia Table Cookbook.

After I opened it, my husband said, “since you are doing Weight Watchers right now – you won’t be able to make any of those recipes until you reach goal.”

Huh?

Has he not learned anything over the past year while watching me still eat Pioneer Woman, Rachael Ray, Barefoot Contessa and Paula Deen’s recipes? This is a lifestyle. I will make it work. I refuse to sit on the sidelines or tell myself I cannot eat something. Recipes are made for tweaking. And most times the serving sizes are much bigger.

So, that’s what we are going to do now.

Below you will find some of Joanna Gaines’ Magnolia Table Farmhouse Cookbook Recipes remade for Weight Watchers Freestyle.Enjoy!

**This post contains affiliate links.

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Magnolia Table Recipes Remade for Weight Watchers Freestyle

Magnolia Table Bobo’s Classic Gravy

Originally, this recipe called for pork sausage patties and whole milk. At about 6 cups at 10 servings each, this would be 12 Freestyle Points per serving. Now that’s without a biscuit to serve it over. Let’s makeover Bobo’s Classic Gravy.

Freestyle Farmhouse Sausage Gravy

12 – 0 Point Homemade Breakfast Sausage Patties (Recipe here)

Butter Flavored Cooking Spray

1 Tablespoon of Land O’ Lakes Whipped Butter

1/3 Cup of All Purpose Flour

3 Cups of 1% Milk, as needed

Salt/Fresh Cracked Pepper to Taste

Fluffy Biscuit Recipe to Follow (Make ahead of time)

DIRECTIONS:

  1. Make 1 recipe (6 patties) of the 0 Point Breakfast Sausage Patties as directed in the broiler. Recipe is highlighted above. Set aside and keep warm.
  2. Make another recipe of the 0 Point Homemade Breakfast Sausage. This time don’t form it into patties. Just place meat mixture in a hot saute pan that has been sprayed with butter flavored cooking spray and has 1 tablespoon of melted whipped butter. Brown while crumbling into small pieces until it is cooked through. Remove meat from pan with a slotted spoon, reserving any juices.
  3. Whisk in 1/3 cup of flour into the butter in the skillet. Start whisking in 2 cups of milk until it is smooth. Bring to a simmer over medium heat and cook for about 5 minutes or until it is slightly thickened.
  4. If the gravy is too thick, you can add up to 1 more cup of milk.
  5. Stir the crumbled sausage into the milk gravy and heat through. Season with salt/pepper to taste.
  6. Arrange 1 sausage patty over 1 biscuit (Recipe follows). Top with 1/2 to 3/4 cup of sausage gravy. This makes 6 mouth watering servings for 5 Points each. The gravy is 3 Freestyle Points and each biscuit is 2 Freestyle Points. If you have left over gravy, store it in the refrigerator for up to 4 days and just reheat. It’s great over toast too and just by itself.

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Freestyle Farmhouse Sausage Gravy

Author:DeeDeeDoes

Recipe type:Breakfast

Cuisine:American

Prep time:

Cook time:

Total time:

Serves:6

Ingredients

  • 12 - 0 Point Homemade Breakfast Sausage Patties (Recipe here)
  • Butter Flavored Cooking Spray
  • 1 Tablespoon of Land O' Lakes Whipped Butter
  • ⅓ Cup of All Purpose Flour
  • 3 Cups of 1% Milk, as needed
  • Salt/Fresh Cracked Pepper to Taste
  • Fluffy Biscuit Recipe to Follow (Make ahead of time)

Instructions

  1. Make 1 recipe (6 patties) of the Breakfast Sausage Patties as directed in recipe above.Set aside and keep warm.
  2. Make another recipe of the Homemade Breakfast Sausage. Don't form it into patties.Place meat mixture in a hot saute pan that has been sprayed with butter flavored cooking spray and has 1 tablespoon of melted whipped butter. Brown while crumbling into small pieces until it is cooked through. Remove meat from pan with a slotted spoon, reserving any juices.
  3. Whisk in ⅓ cup of flour into the butter in the skillet. Start whisking in 2 cups of milk until it is smooth. Bring to a simmer over medium heat and cook for about 5 minutes or until it is slightly thickened.
  4. If the gravy is too thick, you can add up to 1 more cup of milk.
  5. Stir the crumbled sausage into the milk gravy and heat through. Season with salt/pepper to taste.
  6. Arrange 1 sausage patty over 1 biscuit (Recipe follows). Top with ½ to ¾ cup of sausage gravy. This makes 6 mouth watering servings for 5 Points each. The gravy is 3 Freestyle Points and each biscuit is 2 Freestyle Points. If you have left over gravy, store it in the refrigerator for up to 4 days and just reheat. It's great over toast too and just by itself.

Freestyle Fluffy Farmhouse Biscuits

1 Cup of Self Rising Flour

1 Cup of fa*ge Fat Free Plain Greek Yogurt

Pinch of Salt

1 Teaspoon of Baking Powder

DIRECTIONS:

  1. Preheat oven to 450 degrees. Place everything in a large bowl.
  2. Using a rubber spatula, combine ingredients until everyting is loosely combined.
  3. Sprinkle a little bit of flour over a clean dry countertop and dump contents of bowl out on top of flour. Also, sprinkle a pinch of flour on top of the yogurt mixture. Start kneading it until the dough comes together. Folding the dough in half and knead a few times.
  4. Pat dough down until it’s about 1″ thick. Using a 2″ wide glass, jar or biscuit cutter, cut out 6 biscuits.
  5. Place biscuits on a parchment lined baking sheet. Bake for 10-15 minutes until light brown on top.
  6. Each biscuit is 2 Freestyle Points each. Enjoy!

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Fluffy Farmhouse Biscuits

Author:DeeDeeDoes

Recipe type:Bread

Prep time:

Cook time:

Total time:

Serves:6

Ingredients

  • 1 Cup of Self Rising Flour
  • 1 Cup of fa*ge Fat Free Plain Greek Yogurt
  • Pinch of Salt
  • 1 Teaspoon of Baking Powder

Instructions

  1. Preheat oven to 450 degrees. Place everything in a large bowl.
  2. Using a rubber spatula, combine ingredients until everyting is loosely combined.
  3. Sprinkle a little bit of flour over a clean dry countertop and dump contents of bowl out on top of flour. Also, sprinkle a pinch of flour on top of the yogurt mixture. Start kneading it until the dough comes together. Folding the dough in half and knead a few times.
  4. Pat dough down until it's about 1" thick. Using a 2" wide glass, jar or biscuit cutter, cut out 6 biscuits.
  5. Place biscuits on a parchment lined baking sheet. Bake for 10-15 minutes until light brown on top.
  6. Each biscuit is 2 Freestyle Points each. Enjoy!

Magnolia Table Autumn Butternut Squash Soup

This soup from Magnolia Table originally called for lots of butter, heavy cream and a lot of pumpkin seeds. At 19 Points for a bowl of soup – that doesn’t have any meat or cheese – is way too many points to waste on a vegetable based soup. This has to be remade for way less points and a much bigger serving size.

Freestyle Creamy Butternut Squash Bisque

Butter Flavored Cooking Spray

1 Tablespoon of Whipped Butter (Land O’Lakes)

2 Garlic Cloves, Minced

1 Large Onion, Diced Small

3 16oz Bags of Frozen Cubed Butternut Squash, Defrosted

32 oz Fat Free Chicken Broth

1 Teaspoon Each of Salt, Fresh Cracked Pepper, Ground Nutmeg

1 Cup of Fat Free Half & Half

Trader’s Joe’s Everything But the Bagel Seasoning, to Taste

DIRECTIONS:

  1. Spray a large soup pot with butter flavor vegetable cooking spray over medium heat. When pot is hot, add in whipped butter. Saute garlic, onion and cubed squash until onion is clear and tender. About 10-15 minutes.
  2. Add in chicken broth, salt, pepper and nutmeg. Increase heat to medium high and bring to a rolling boil. Reduce heat and simmer until squash is very tender. About 10 minutes. If the bisque is too thick, add in extra fat free chicken broth.
  3. Using an immersion blender, blend soup until it is very smooth. Add in fat free half and half. Reheat if necessary. Sprinkle Trader Joe’s Everything But The Bagel Seasoning on top of bisque in each serving bowl.
  4. This makes at least 6 servings. Serving size is about 2 Cups of bisque at 1 Freestyle Point. The entire pot of soup is 7 Freestyle Points. Enjoy! I cannot say enough how delicious this bisque is. It is very filling and this freezes beautifully too.

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Freestyle Creamy Butternut Squash Bisque

Author:DeeDeeDoes

Recipe type:Bisque

Cuisine:American

Prep time:

Cook time:

Total time:

Serves:6

Ingredients

  • Butter Flavored Cooking Spray
  • 1 Tablespoon of Whipped Butter (Land O'Lakes)
  • 2 Garlic Cloves, Minced
  • 1 Large Onion, Diced Small
  • 3 16oz Bags of Frozen Cubed Butternut Squash, Defrosted
  • 32 oz Fat Free Chicken Broth
  • 1 Teaspoon Each of Salt, Fresh Cracked Pepper, Ground Nutmeg
  • 1 Cup of Fat Free Half & Half
  • Trader's Joe's Everything But the Bagel Seasoning, to Taste

Instructions

  1. Spray a large soup pot with butter flavor vegetable cooking spray over medium heat. When pot is hot, add in whipped butter. Saute garlic, onion and cubed squash until onion is clear and tender. About 10-15 minutes.
  2. Add in chicken broth, salt, pepper and nutmeg. Increase heat to medium high and bring to a rolling boil. Reduce heat and simmer until squash is very tender. About 10 minutes. If the bisque is too thick, add in extra fat free chicken broth.
  3. Using an immersion blender, blend soup until it is very smooth. Add in fat free half and half. Reheat if necessary. Sprinkle Trader Joe's Everything But The Bagel Seasoning on top of bisque in each serving bowl.
  4. This makes at least 6 servings. Serving size is about 2 Cups of bisque at 1 Freestyle Point. The entire pot of soup is 7 Freestyle Points. Enjoy! I cannot say enough how delicious this bisque is. It is very filling and this freezes beautifully too.

Magnolia Table Sour Cream Chicken Enchiladas

Magnolia Table’s recipe for Sour Cream Chicken Enchiladas has lots of indulgent ingredients that we all love: full fat sour cream, full fat mozzarella cheese and huge burrito sized flour tortillas. And the recipe calls for 10 huge burrito sized tortillas, yet the recipes serves 6. So that’s basically 1 burrito and a piece of another. This recipe would originally be 23 WHOPPING Freestyle Points per serving.

Let’s get this to 2 Enchiladas per person for way less points.

Freestyle Creamy Chicken Enchiladas

Vegetable Cooking Spray

2 Cans of Red Enchilada Sauce (10 ounce cans)

1 Can of Diced Tomatoes, Drained

10.5 Ounces of 98% Fat Free Campbells Cream of Chicken Soup

4 Ounces Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt

4 Cups of Cooked Shredded Chicken Breast

Can (4 oz) of Green Chilies, Drained

3.5 Cups of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese (Or mixture of both)

12 Ole Extreme Wellness High Fiber Low Carb Wraps

1/3 Cup Chopped Fresh Cilantro

DIRECTIONS:

  1. Preheat oven to 350 degrees. Spray a 9 x 13 x 3 inch baking dish with cooking spray.
  2. Whisk enchilada sauce, tomatoes, chicken soup, fat free sour cream and yogurt together. Spread 1/2 cup of mixture onto bottom of baking dish. Set aside remaining sauce.
  3. In another bowl, combine chicken and chilies. Toss until combined and set aside.
  4. Keep 2 cups of fat free mozzarella for topping the dish and put the rest in another bowl for stuffing into enchilada wraps.
  5. To arrange: sprinkle some mozzarella, then add shredded chicken and chilies. Roll up the wrap tightly and place seam side down in the baking dish. Continue until all are in the dish. Push them together so they all fit in a single layer.
  6. Pour the remaining sauce on top of the wraps. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Bake until cheese is melted – about 15 minutes.
  7. Before serving, sprinkle fresh cilantro on top.
  8. This makes 6 servings at 6 Freestyle Points each (2 Wraps per serving.) Enjoy!

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Freestyle Creamy Chicken Enchiladas

Author:DeeDeeDoes

Recipe type:Dinner

Cuisine:Mexican

Prep time:

Cook time:

Total time:

Serves:6

Ingredients

  • Vegetable Cooking Spray
  • 2 Cans of Red Enchilada Sauce (10 ounce cans)
  • 1 Can of Diced Tomatoes, Drained
  • 10.5 Ounces of 98% Fat Free Campbells Cream of Chicken Soup
  • 4 Ounces Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
  • 4 Cups of Cooked Shredded Chicken Breast
  • Can (4 oz) of Green Chilies, Drained
  • 3.5 Cups of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese (Or mixture of both)
  • 12 Ole Extreme Wellness High Fiber Low Carb Wraps
  • ⅓ Cup Chopped Fresh Cilantro

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 13 x 3 inch baking dish with cooking spray.
  2. Whisk enchilada sauce, tomatoes, chicken soup, fat free sour cream and yogurt together. Spread ½ cup of mixture onto bottom of baking dish. Set aside remaining sauce.
  3. In another bowl, combine chicken and chilies. Toss until combined and set aside.
  4. Keep 2 cups of fat free mozzarella for topping the dish and put the rest in another bowl for stuffing into enchilada wraps.
  5. To arrange: sprinkle some mozzarella, then add shredded chicken and chilies. Roll up the wrap tightly and place seam side down in the baking dish. Continue until all are in the dish. Push them together so they all fit in a single layer.
  6. Pour the remaining sauce on top of the wraps. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Bake until cheese is melted - about 15 minutes.
  7. Before serving, sprinkle fresh cilantro on top.
  8. This makes 6 servings at 6 Freestyle Points each (2 Wraps per serving.) Enjoy!

Magnolia Table Lemon Angel Food Cake with Fresh Blueberry Compote

I have always loved Angel Food Cake. And it’s lowfat, use a smaller than normal amount of flour and the slices are big. Per slice using the Magnolia Table recipe along with the Fresh Blueberry Compote, for 12 servings it is 15 Freestyle Points/serving. And that’s not including any whipped cream. Plus I never had an Angel Food Cake that fed 12 people.

Freestyle Angel Food Cake with Strawberry Sauce

1 Cup of Cake Flour

2 Cups of Splenda

1.5 Cups of Egg Whites (10-12 Eggs)

1/8 Teaspoon of Salt

1.5 Teaspoons of Cream of Tartar

1 Teaspoon of Vanilla Extract

Strawberries, Optional

Swerve Confectioner’s Sugar, for dusting, Optional

DIRECTIONS:

  1. Position a rack in the middle of a 350 degree preheated oven.
  2. Sift the flour and 1/2 cup of Splenda into a bowl. Sift again.
  3. In the bowl of a stand mixer with a whisk attachment, beat egg whites, salt and cream of tartar on low speed until combined and opague. Increase speed to high and slowly add the remaining Splenda. Beat to stiff, glossy peaks.
  4. Add vanilla extract and beat on medium speed to combine for about 1 minute.
  5. Add the flour 1/4 cup at a time, sprinkling it over the egg whites and folding it in gently with a rubber spatula.
  6. Scrape the batter into an angel food cake pan. Smooth the top and bake until cake is a deep golden brown and it pulls away from the sides of the pan. Also, it will spring back when you lightly press it. This takes about 30-40 minutes.
  7. Invert the cake in the pan until it cools to room temperature. Run a thin knife blade around the cake to loosen the sides. Run the blade around the bottom of the cake to loosen and then flip it onto a plate.
  8. Serve with this fresh strawberries (optional), dusting of Swerve Confectioner’s Sugar (optional, but pretty), 0 Point Strawberry Sauce or Hot Fudge Sauce (recipe below).
  9. This cake now makes 6 huge servings at 3 Freestyle Points per serving. Enjoy!

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Freestyle Angel Food Cake with Strawberry Sauce

Author:DeeDeeDoes

Recipe type:Dessert

Cuisine:American

Prep time:

Cook time:

Total time:

Serves:6

Ingredients

  • 1 Cup of Cake Flour
  • 2 Cups of Splenda
  • 1.5 Cups of Egg Whites (10-12 Eggs)
  • ⅛ Teaspoon of Salt
  • 1.5 Teaspoons of Cream of Tartar
  • 1 Teaspoon of Vanilla Extract
  • Strawberries, Optional
  • Swerve Confectioner's Sugar, for dusting, Optional

Instructions

  1. Position a rack in the middle of a 350 degree preheated oven.
  2. Sift flour and ½ cup of Splenda into a bowl.
  3. In the bowl of a stand mixer with a whisk attachment, beat egg whites, salt and cream of tartar on low speed until combined and opague. Increase speed to high and slowly add the remaining Splenda. Beat to stiff, glossy peaks.
  4. Add vanilla extract and beat on medium speed to combine for 1 minute.
  5. Add flour ¼ cup at a time, sprinkling it over egg whites and folding it in gently with a rubber spatula.
  6. Scrape batter into an angel food cake pan. Smooth the top and bake until cake is a deep golden brown and it pulls away from the sides of the pan. Also, it will spring back when you lightly press it. This takes about 30-40 minutes.
  7. Invert cake in the pan until it cools to room temperature. Run a thin knife blade around the cake to loosen the sides and then flip it onto a plate.
  8. Serve with this fresh strawberries (optional), dusting of Swerve Confectioner's Sugar (optional, but pretty), 0 Point Strawberry Sauce or Hot Fudge Sauce (recipe below).
  9. This cake now makes 6 huge servings at 3 Freestyle Points per serving. Enjoy!

**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

Trader’s Joe’s Everything But the Bagel Seasoning

Ole Extreme Wellness High Fiber Low Carb Wraps

Chicago Metallic 2 Piece Angel Food Cake Pan

Swerve Confectioner’s Sugar

So, there you have what a full day of eating out of the Magnolia Table Farmhouse Cookbook looks like. To sum it up, originally all of these recipes would have been an immense 69 points for the day. And don’t forget the serving sizes would be way smaller and the recipes less healthy.

Now you can have 3 meals, plus dessert for a mere 15 points.That is such a great portion of delicious food for a small amount of daily points allowing you to enjoy down home comfort foods and still have points left over. I love Freestyle!

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Magnolia Table Farmhouse Cookbook Recipes Remade Weight Watchers Freestyle (2024)
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