วันเสาร์ที่ 27 สิงหาคม พ.ศ. 2554

(Weight-Watchers-Recipes) WW Herbed Vegetable Chips - 2 pts ; 23g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

WW Herbed Vegetable Chips - 2 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 spray olive oil cooking spray -- (s)
1 medium zucchini -- sliced crosswise into 1/8-inch-thick slices
1 medium yellow summer squash -- sliced crosswise into 1/8-inch-thick slices
2 small sweet potatoes -- peeled and sliced crosswise into 1/8-inch-thick slices
2 large carrots -- peeled and sliced diagonally into 1/8-inch-thick slices
1 teaspoon kosher salt -- or more to taste
1 teaspoon fresh oregano -- or more to taste

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.

Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.

Notes: If possible, use a mandolin to evenly slice the vegetables.

To keep chips crisp, store completely cooled chips in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.

Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

Chips are quintessential party food. You can buy a bag of ho-hum light chips at the store. Or you can bake your own from a variety of delicious, colorful vegetables.

Source:
"Milwaukee Journal Sentinel"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 107 Calories; 1g Fat (8.8% calories from fat); 3g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 494mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 5179 0 0 0 0

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วันศุกร์ที่ 26 สิงหาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Baked Spinach Kofta - Indian Vegan;3 pts; 14g Carbohydrate; 3g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Baked Spinach Kofta - Indian Vegan

Recipe By :"Tropical Asian Cooking"
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium red potatoes -- about 12 ounces
6 ounces fresh spinach
2 ounces firm tofu
2 teaspoons nutritional yeast flakes
2 teaspoons lemon juice
1 teaspoon salt -- (reduce for low-sodium diets)
1 teaspoon cumin seeds
1/2 onion -- minced
2 cloves garlic -- minced
1 teaspoon minced fresh ginger
1/2 teaspoon garam masala
3 tablespoons chickpea flour -- (besan)

Peel the potatoes, dice them into 1/2-inch pieces, place them in a saucepan, and cover them with water. Boil until the potatoes are tender and then drain them well and mash. Set aside.

Bring a large pot of water to a boil. Add the spinach and blanch for one minute, or just until wilted. Drain well in a colander. Put the spinach along with the tofu, nutritional yeast, lemon juice and salt into a food processor and process until crumbly. Set aside.

Spray a large skillet with canola oil and bring it to medium-high heat. Add the cumin seeds and toast for one minute. Add the onions, garlic, and ginger and sauté until the onions are soft, about 3 minutes. Add the garam masala, stir, and immediately add the potatoes and the spinach mixture. Cook, stirring, for 3 more minutes. Remove from the heat and spoon into a large bowl.

Add the chickpea flour and stir well. Allow to cool until easy to handle. Shape into about 20 balls, approximately 1-inch in diameter. (Don't worry about getting them perfect; they will naturally flatten out some during baking.) Place on an oiled cookie sheet or a silicone baking mat:

Preheat oven to 450F. Bake for 10 minutes and then turn the kofta. Bake for 10 more minutes and turn again. Bake for 10 more minutes or until all sides are lightly browned.

Serve with Cucumber-Soy Yogurt sauce (below), garnished with tomatoes, red onion, and hot chile peppers. This makes a delicious stuffing for whole wheat pita bread or chapatis.

Preparation time: 30 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 4

Makes 4 servings. Per serving: 116 Calories (kcal); 1g Total Fat; (9% calories from fat); 6g Protein; 22g Carbohydrate; 0mg Cholesterol; 568mg Sodium; 3g Fiber.

AuthorNote: The kofta, crispy on the outside and tender on the inside, were mildly seasoned, and even E., who didn't want to try them at first, wound up cleaning her plate. And though they are seasoned with curry, I served them with pita bread and hummus [and the raita below], so consider them a cross-cultural kind of dish.

Cucumber-Soy Yogurt Sauce
1 small or 1/2 large cucumber
1 cup plain soy yogurt
1/4 cup diced red onion
1-2 tablespoons minced mint leaves
1-3 tablespoons lime juice (use more if you are using store-bought soy yogurt because it tends to be sweetened)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
salt and freshly ground pepper, to taste
Instructions
Peel and finely dice the cucumber. Place the pieces in a colander and allow the liquid to drain while you mix the other ingredients in a bowl.
Before adding the cucumber, blot it lightly with a paper towel to remove excess moisture. Add it to the yogurt mixture and stir to combine. Refrigerate for at least 1/2 hour to allow the flavors to blend.
Preparation time: 10 minute(s)
Cooking time: 0
Number of servings (yield): 4

Source:
"Susan V. @ Fatfreevegan dot com"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 1g Fat (13.3% calories from fat); 4g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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

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วันอาทิตย์ที่ 21 สิงหาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Spanish Olive Oil Garlic Sauce without Eggs - Ali-Oli Sauce - 1 pt; 11g Carbohydrate; 1g Dietary Fiber

 

PTsPlus NOT old pts
* Exported from MasterCook *

Spanish Olive Oil Garlic Sauce without Eggs - Ali-Oli Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound boiling potatoes -- (approx 2 potatoes)
4 garlic cloves -- to taste
coarse sea salt
juice of 1 lemon
white pepper
extra-virgin olive oil

Freshly boil the potatoes in water.
Crush the garlic with sea salt in a heavy earthenware mortar until smooth.
Drain the warm potatoes, reserving some of the cooking liquid. Press out all the moisture, add to the garlic, and pound until smooth and elastic.
Add the lemon juice and white pepper.
Gradually drizzle in the olive oil in a slow, steady stream, about 3 tablespoons.
Loosen with some of the reserved potato cooking liquid to develop a nice consistency.
Set in a cool place to mellow.

Serves 4

AuthorNote: The Spanish Table (mail-order sources) sells beautiful Valencian yellow and green glazed mortars for making and serving the traditional ali-oli sauce.

Dense stale bread, soaked in water and squeezed dry, can substitute for the potatoes.

Making a garlic-olive oil sauce without eggs is not easy. You'll need a wooden pestle, an earthenware mortar, and, most important, a juice clove of garlic. Winter is definitely not the season for making ali-oli, since winter garlic tends to be dry.

Ali-oli takes practice. What you want is a mound resembling a beautiful lemon pudding. But not matter what you do, sooner or later your ali-oli with "bread". Some cooks choose to bind their sauce with egg yolk. If you don't want to take that route, I suggest another solution: potatoes. Heresy - of course... but it works.

Cuisine:
"Spanish/Iberian"
Source:
"Mediterranean Grains and Greens by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 49 Calories; trace Fat (1.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable.

Nutr. Assoc. : 0 0 0 797 0 0

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วันอาทิตย์ที่ 14 สิงหาคม พ.ศ. 2554

(Weight-Watchers-Recipes) CL Chicken Biryani - 11.5 pts

 


* Exported from MasterCook *

CL Chicken Biryani - 11.5 pts

Recipe By :Jackie Mills, MS, RD,
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
1 pound skinless boneless chicken breast -- cut into 1-inch pieces
1 cup chopped onion -- (about 1 medium onion)
1 jalapeño pepper -- seeded and minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons garam masala
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves -- minced
2 cups chopped plum tomato -- (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
1 can fat-free less-sodium chicken broth -- (14-ounce)
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups rice mixture, 1 tablespoon almonds, and 1 lime wedge)

Description:
"11.5 pts plus"
Cuisine:
"Indian"
Source:
"Cooking Light, JANUARY 2009"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 444 Calories; 10g Fat (20.0% calories from fat); 34g Protein; 56g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 384mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2155 0 0 0 0 0

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(Weight-Watchers-Recipes) RC Low Fat Mushroom Biryani - 4.5 pts ; 31g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

RC Low Fat Mushroom Biryani - 4.5 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound wild fresh mushrooms -- sliced (8 ounces)
2 garlic cloves -- crushed
1 teaspoon ground turmeric
1 red pepper -- deseeded and diced
2 tablespoons dry white wine
1 1/3 cups cooked rice
2 tablespoons frozen sweetcorn
1 small red chilli -- sliced
freshly ground black pepper
1 tablespoon chopped fresh mint -- to garnish

1.Preheat a non-stick frying pan and dry-fry the mushrooms and garlic until soft.
2.Add the turmeric and red pepper to the pan and cook for 1-2 minutes before adding the white wine. Stir in the rice, sweetcorn and chilli and cook until the sweetcorn is hot.
3.Transfer to serving plates and garnish with a little chopped mint. Serve with a large salad tossed in oil-free dressing.
Tips: Use precooked rice for a speedier meal.

Serves 4

Description:
"4.5 pts plus"
Cuisine:
"Indian"
Source:
"rosemaryconley dot tv"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; trace Fat (2.0% calories from fat); 11g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 3450 0 0 0

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(Weight-Watchers-Recipes) La Dolce Vegan Biryani - 10.5 pts

 


* Exported from MasterCook *

La Dolce Vegan Biryani - 10.5 pts

Recipe By :Inspired from Vegetable Biryani in La Dolce Vegan by Sarah Kramer.
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable stock -- or water
1 medium onion
2 cloves garlic -- minced or pressed
1 piece fresh ginger -- 1-inch
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon dried coriander
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1 bay leaf
1/2 teaspoon salt -- (optional)
1 teaspoon saffron -- (optional)
4 carrots
6 stalks celery
2 stalks broccoli
4 medium zucchini
4 cups cooked brown rice
1 tablespoon fresh peppermint leaves

Chop the onion, carrots, and celery and put them in a pan with the water, ginger, and spices over medium high heat. When it boils, reduce the heat to medium. Chop the broccoli and zucchini and add. Add more water if necessary. Cook until the veggies are tender. Add the brown rice and heat if necessary. Add the mint.

makes 4 servings
preparation about 35 minutes
cooking about 20 minutes, not including rice
freezes well

Description:
"10.5 pts plus"
Cuisine:
"Indian"
Source:
"Adapted from Wikipedia article on Biryani."
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 413 Calories; 4g Fat (7.7% calories from fat); 18g Protein; 85g Carbohydrate; 19g Dietary Fiber; trace Cholesterol; 640mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fat.

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

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วันศุกร์ที่ 12 สิงหาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Vidalia Onion Thyme Relish - 1 pt; Southern USA

 

PtsPlus NOT old pts
* Exported from MasterCook *

Vidalia Onion Thyme Relish

Recipe By :Chef Eman Loubier of Dante's Kitchen
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Vidalia onions -- about 1 ½ pounds
1/2 cup light corn syrup
1/2 cup apple cider vinegar
5 sprigs fresh thyme -- tied into a bunch with kitchen twine

Small-dice the onion and combine with corn syrup and vinegar in a 3-quart saucepan. Cook on moderate heat until the onions are soft, sweet and light brownish-tan, about 45 minutes. Remove the thyme bundle; lots of thyme leaves will have fallen off into the relish, which is good.

Divide relish into hot sterilized jars, leaving ½ inch head space. Cover with lids and bands (do not over-tighten bands). Process in boiling water bath for 20 minutes.

Makes 1 quart (4 cups)

Chef Eman Loubier of Dante's Kitchen says his 10-year-old likes neither onions nor cheese, but she loves this relish on a ham-and-brie sandwich. Unlike other pickles, it does not need to mellow and can be used immediately.

Source:
"Times-Picayune"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 43 Calories; trace Fat (1.0% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

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(Weight-Watchers-Recipes) Victor Lim’s Plum Sauce - 1 pt; 7g Carbohydrate; trace Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Victor Lim's Plum Sauce

Recipe By :Victor Lim's [restaurant], Detroit
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons plum preserves
4 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon hot powdered dry mustard

Mix all plum sauce ingredients ingredients together and serve over hot egg rolls.

Makes 1/2 cup (8 one-tablespoon servings)

Victor Lim's was one of Detroit's favorite Downtown Chinese restaurants. Many of you that remember Lim's will be very happy to have the plum sauce recipe from Lim's. Happy egg rolling!

Cuisine:
"Asian"
Source:
"Bob & Rob Allison, March, 2009 Menu Minder, Issue #305."
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 28 Calories; trace Fat (4.9% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 518

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(Weight-Watchers-Recipes) Sweet 'n' Sour Beet Salsa - 1 pt, 5g Carbohydrate; 1g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Sweet 'n' Sour Beet Salsa

Recipe By :Aunt Nellie's Beets
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
31 ounces Aunt Nellie's Ruby Red Sweet and Sour Harvard Beets -- (2 jars) rinsed, drained and chopped, or pickled beets
11 1/2 ounces mandarin oranges -- (1 can) peeled and diced, or 2 medium oranges
4 tablespoons chopped scallions
4 tablespoons minced cilantro
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
1/2 teaspoon salt

In a medium bowl, combine all ingredients; blend gently.

Cover and refrigerate for about 30 minutes for flavors to develop.

Serves 32

Nutrition facts per tablespoon: 9 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 29 mg sodium, 0 g fiber

Source:
"Chicago Sun Times"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; trace Fat (1.5% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit.

Nutr. Assoc. : 4459 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Beet and Sumac Salad - 2 pts; 10g Carbohydrate; 2g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Beet and Sumac Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large unpeeled beets
Red wine vinegar
2 teaspoons ground sumac
2 handfuls arugula leaves
1 large red onion -- thinly sliced
1 cup whole milk yogurt
1 tablespoon lemon juice -- to 2 T.
2 tsp. tahini
2 cloves garlic -- crushed
Salt and pepper
To serve: -- flat bread, such as lavash, and marinated olives

1. Cook beets in a large pan of gently boiling water until tender, 30–40 minutes. (Add a drop or two of red wine vinegar to help set the beets' color.) Drain the beets and let cool. Peel the beets, then cut them into quarters and thinly slice.

2. Put the sliced beets, sumac, arugula, and red onion into a serving bowl.

3. Mix yogurt, lemon juice, tahini, garlic, and salt and pepper to taste in a bowl. Pour dressing over the salad and toss gently. Serve with a flat bread, such as lavash, and marinated olives, if you like.

SERVES 6

"[This] Middle Eastern winter salad with a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon," writes Jake Tilson, "[is] a great addition to a mezze supper." Sumac, a purple-hued spice that's ground from the dried berries of the sumac tree, has a sour, almost astringent bite. It's used widely all over the eastern Mediterranean as a flavoring and souring agent, in such preparations as hummus and the ubiquitous sliced onions that accompany grilled meat dishes.

Source:
"Saveur Magazine"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 3g Fat (33.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 902231 0 0 0 0 1671 0 0 0 0 0

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(Weight-Watchers-Recipes) Ballymaloe Piperonata - 3 pts; 8g Carbohydrate; 2g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Ballymaloe Piperonata

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- sliced
2 red peppers
2 green peppers
6 large tomatoes -- (dark red and very ripe)
2 tablespoons olive oil
Salt -- freshly ground pepper and sugar
1 garlic clove -- crushed
2 fresh basil leaves -- or to taste

Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.

Serves 8-10

Piperonata - the Italian Pepper and Tomato stew can also be used in a myriad of ways. It too is delicious with [cFavorite], and when paired with poached eggs it becomes the classic piperade.
The sweetness of the peppers is particularly delicious with [cFavorite]. Piperonata, unlike the tomato fondue and mushroom a la crème can be eaten cold and is delicious with goat cheese or mozzarella. Drizzle with a little tapenade or pesto.

Cuisine:
"Italian"
Source:
"Ballymaloe Cooking School, Ireland"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

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

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(Weight-Watchers-Recipes) Apple and Beet Slaw With Horseradish Dressing - 2 pts; 10g Carbohydrate; 2g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Apple and Beet Slaw With Horseradish Dressing

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/4 cup fat free mayonnaise
1/4 cup plain nonfat yogurt
3 tbsp horseradish sauce
3 tbsp red wine vinegar
1 pinch chopped parsley -- for garnish
16 oz fresh shredded cabbage
1 cup canned sliced beets -- drained well and diced
2 medium apples -- cored and chopped



1 In a small bowl, combine dressing ingredients. Stir until well blended; set aside.
2 Place the shredded cabbage in a large salad bowl. Set aside 2 tablespoons of the diced beets. Top cabbage with remaining beets and the apples.
3 Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve immediately.

Serves 10

Shredded cabbage, beets, and Granny Smith apples covered with a delicious dressing.

Source:
"DiabeticLife"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 77 Calories; 4g Fat (41.0% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 926713 0 0 0

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As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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