Does anyone know what the point value of cooked rhubarb is?
thanks
i was wondering if any one knows and snacks that are 0-1points i am haveing some trouble with finding good snacks that isnt 4points if anyone could help thankyou
* Exported from MasterCook *
Slow Cooker Lentils in Lemon Juice - Lebanese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup dried lentils
4 cups water
4 garlic cloves -- crushed
1/3 cup extra-virgin olive oil
juice of 2 lemons
salt -- to taste
1/2 cup chopped fresh parsley -- for garnish
Rinse lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley. Serve hot or cold.
Serves 4
AuthorNote: Here is another of those very simple, very refreshing and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere i the Middle East. Serve warm or cold with pita, feta and olives.
Cuisine:
"Lebanese"
Source:
"The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, 2010"
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 329 Calories; 19g Fat (49.4% calories from fat); 14g Protein; 29g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 2 Grain(Starch)
NOTES : Time: LOW for 2 hours
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Slow Cooker Armenian Apricot Soup
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup dried lentils
6 cups water
1 onion -- chopped
2 carrots -- diced
1 teaspoon ground cumin
1 cup dried apricots
salt and freshly-ground black pepper -- to taste
1/2 cup Greek-style yogurt -- or sour cream, for garnish (I used fat-free)
1 tablespoon chopped fresh mint -- for garnish
Wash the lentils thoroughly, being sure to remove any small stone or dirt, and place them, along with the water, in the slow cooker insert. Add the onion, carrots, cumin and apricots.
Cover and cook on LOW for 3 to 4 hours, or until the vegetables are tender. Add salt and pepper to taste.
If you wish, you can puree some or all of the soup, or leave it just as it is. In any case, garnish it with a dollop of the yogurt and a sprinkling of the mint.
Serves 4 to 6.
AuthorNote: All right, Armenia can't really be considered "Middle Eat", but it is part of the botanically very important Trans-Caucasus region that begins in Iran. Botanically important because nearly all of our favorite stone fruits (cherries, peaches, apricots, etc.) had their beginnings in this region. This unusual soup combines the apricots of the region with lentils and vegetables. There are many variations and many ingredient possibilities, including bell peppers, tomatoes, mint, allspice, cinnamon and paprika. In some versions, the lentils and vegetables are left whole; in others they are pureed. Vary the soup to suit your taste.
Cuisine:
"MidEastern"
Source:
"The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, 2010"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 1g Fat (2.5% calories from fat); 14g Protein; 46g Carbohydrate; 15g Dietary Fiber; 3mg Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Grain(Starch)
NOTES : Time: LOW for 3 to 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
