(Weight-Watchers-Recipes) Slow Cooker Sauerkraut Soup - 2 pts - 12g Carbohydrate; 4g Dietary Fiber

 

Old pts, NOT PtsPlus
* Exported from MasterCook *

Slow Cooker Sauerkraut Soup - 2 pts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces button mushroom -- sliced
1 small onion -- peeled and diced
2 tablespoons olive oil
4 cups broth -- 'chikn' or vegetable
14 1/2 ounces sauerkraut -- (1 can)
14 1/2 ounces crushed Italian tomatoes -- (1 can)
1/2 teaspoon caraway seeds
1 celery stalk -- chopped
1 carrot -- peeled and chopped

Use a 4-quart slow cooker. In a skillet on the stove, brown the mushrooms and onion in the olive oil. When lightly browned, put them into your slow cooker. Add the broth and the entire cans of sauerkraut and crushed tomatoes. Stir in the caraway, celery, and carrot. Cover and cook on LOW for 6 to 8 hours. Serve with crusty bread.

Makes 6 servings

AuthorNote: I do like sauerkraut! I'm annoyed at myself for avoiding it for so long - I don't know why I was so hesitant to give it a try. A great big thank-you to Rosalind for sending me this recipe. Taking the time to brown the mushrooms and onion in the olive oil is an important step as it provides a bit of fat from the olive oil and lots of flavor.

Description:
"2 pts, NOT PtsPlus"
Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 5g Fat (43.3% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 615mg Sodium. Exchanges: 2 Vegetable; 1 Fat.

NOTES : Cooker: 4-qt
Time: LOW for 6-8 hrs

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Spaghetti with Kale - 4 pts ;28g Carbohydrate; 3g Dietary Fiber

 

4 PtsPlus
* Exported from MasterCook *

Spaghetti with Kale - 3 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 onion -- sliced and separated into rings
1 shallot -- sliced
1 clove garlic -- crushed
3 cups shredded curly kale
1 cup stock
2 cups cooked spaghetti
To serve: -- Freshly grated Parmesan cheese

Heat a large skillet over medium-high heat. Then add oil, onion, shallot, and garlic.
Reduce heat to medium and saute until onion is just wilted, about 5 minutes (be careful not to burn garlic).
Add kale and continue to saute until it is moist and has brightened a bit in color, about 1 minute.
Then add stock and cover loosely with crumbled foil. Reduce heat to simmer and simmer until most of the stock has evaporated and kale is soft but still a lively green, about 7 to 10 minutes. Stir in pasta and continue to simmer until heated through, about 1 minute. Serve hot, sprinkled with Parmesan.

Makes 4 servings.

ChupaNote: When you stir in the pasta, add a handful of minced red/orange/yellow bell peppers (or hot peppers). I thought it needed way more garlic.

Description:
"3 pts, not Pts Plus"
Cuisine:
"Italian"
Source:
"Nancy's Kitchen dot com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 3g Fat (17.3% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 2670 0 0 0

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(Weight-Watchers-Recipes) Balsamic Beet Tapenade - 1 pt 3g Carbohydrate; trace Dietary Fiber

 

1 PtPlus                    
* Exported from MasterCook *

                          Balsamic Beet Tapenade

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  beets -- (15 ounces each) drained
  1             medium  shallot -- peeled, chopped
  1              sprig  fresh rosemary -- minced
  2        tablespoons  honey
                        Zest of 1 orange
  1         tablespoon  balsamic vinegar
  1           teaspoon  salt
     1/2      teaspoon  ground black pepper
                        To serve: -- Bread, toasted for serving
                           

In a food processor, combine all ingredients. 
Process until mostly smooth, scraping down the  sides of the bowl as necessary.
Serve with  toasted slices of baguette or other crusty bread.

Makes: 2 cups
Preparation time: 10 minutes
Total time: 10 minutes

Analysis per 2 tablespoons. 23 calories (0%  from fat), 0 grams fat (0 grams sat. fat), 6  grams carbohydrates, 0 grams protein, 192  mg sodium, 0 mg cholesterol, 1 gram fiber.

Cuisine:
  "French"
Source:
  "Detroit Free Press,  Nov. 28, 2010"
S(Formatted by Chupa Babi):
  "June 2011"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; trace Fat (1.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 141mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 1012 0 0 0 0 0

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(Weight-Watchers-Recipes) WW Polenta with Baby Spinach - 4 pts - 31g Carbohydrate; 3g Dietary Fiber

 

Old pts not PtsPlus
* Exported from MasterCook *

WW Polenta with Baby Spinach - 4 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups fat-free broth
1 cup uncooked cornmeal -- in the form of instant polenta
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2 cups spinach -- baby leaves, stems removed, chopped
1/2 cup grated Parmesan cheese -- Parmigiano Reggiano recommended
1/4 cup fat-free evaporated milk

Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.

Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.

Notes: Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.

Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.

Serves 4
Prep time: 8 mins
Cooking time: 12 mins

Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.

Description:
"4 pts"
Cuisine:
"Italian"
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 4g Fat (14.5% calories from fat); 18g Protein; 31g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 945mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 435 0 0 0 0 0 0

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