วันพุธที่ 18 มกราคม พ.ศ. 2555

(Weight-Watchers-Recipes) Turnip Gratin - 6 pts plus; 22 grams carbohydrates; 4 grams dietary fiber

 

Using less cheese, and adding a handful of minced greens would cut down on the fat and up the fiber. A little bland; added a lot of red pepper flakes.                     
* Exported from MasterCook *

                              Turnip Gratin

Recipe By     :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        To grease: -- butter or olive oil for the baking dish
  1                     garlic clove -- cut in half
  2             pounds  turnips -- preferably small ones, peeled and sliced in thin rounds
                        Salt and freshly ground pepper
  4             ounces  Gruyère cheese -- grated (about 1 cup tightly packed)
  2 1/2           cups  low-fat milk -- (1 percent or 2 percent)
  1           teaspoon  fresh thyme leaves -- roughly chopped

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or
gratin dish. Rub the sides and bottom with the cut clove of garlic.

2. Place the sliced turnips in a bowl and season generously with salt and
pepper. Add half the cheese and the thyme and toss together, then transfer
to the gratin dish and pour on the milk. It should just cover the turnips.

3. Place in the oven and bake 30 minutes. Push the turnips down into the
milk with the back of a large spoon. Sprinkle the remaining cheese over
the top and return to the oven. Bake another 40 to 50 minutes, until all
of the milk is absorbed, the turnips are soft and the dish is nicely
browned on top and around the edges.

Yield: 4 servings.

Advance preparation: You can assemble this several hours before baking,
but don't add the milk until you're ready to bake. You can bake it several
hours ahead and reheat in a medium oven.

Nutritional information per serving: 258 calories (42% fat); 7 grams
saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 43
milligrams cholesterol; 22 grams carbohydrates; 4 grams dietary fiber; 319
milligrams sodium (does not include salt to taste); 16 grams protein

A turnip gratin can be a rich, creamy affair, but this lighter version
made with low-fat milk is equally delicious and comforting. When you use
low-fat milk for a gratin, you will find quite a bit of liquid in the pan
when you pull the dish from the oven. Let it sit for 20 to 30 minutes and
the turnips will reabsorb the moisture. If any liquid remains in the dish,
it's delicious spooned over the gratin.

Jan 3, 2012

Source:
  "Recipes for Health, New York Times, Jan 3, 2012"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 244 Calories; 12g Fat (44.5%
calories from fat); 15g Protein; 19g Carbohydrate; 3g Dietary Fiber; 43mg
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 2
Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

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

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(Weight-Watchers-Recipes) Sweet and Pungent Apple and Cabbage Slaw - 3 pts plus; 17 grams carbohydrates; 3 grams dietary fiber

 

                     
* Exported from MasterCook *

                 Sweet and Pungent Apple and Cabbage Slaw

Recipe By     :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  fresh lemon juice
  2          teaspoons  apple cider vinegar
  1         tablespoon  mild honey
                        Salt to taste
  2          teaspoons  Dijon mustard
  3         tablespoon  grapeseed oil -- or canola oil
     1/4           cup  plain low-fat yogurt
  1              large  carrot -- (about 4 ounces)
  2               ribs  celery
  6                     radishes
     1/4        medium  red cabbage -- (about 1/2 pound)
  2                     apples -- preferably tart ones like Granny Smith or Pink Lady, quartered and cored
  1              ounce  feta cheese -- to 2 ounces, crumbled (optional)

1. Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.

2. Shred the carrot, celery, radishes, cabbage and apples. I use a food
processor for this, but you can also use a box grater, and for the cabbage
you can use a chef's knife. Toss immediately with the dressing. Serve
topped with crumbled feta if desired.

Yield: 6 to 8 servings.

Advance preparation: This will keep for 4 or 5 days in the refrigerator.

Nutritional information per serving: 132 calories (48% fat); 1 gram
saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 1
milligram cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 70
milligrams sodium (does not include salt to taste); 2 grams protein

I have a weakness for any kind of coleslaw, which I'm happy to eat for
lunch every day. This one is especially nice with a little feta sprinkled
on top.

Source:
  "Recipes for Health, New York Times, Jan 10, 2012"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 7g Fat (54.6%
calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 84mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 731 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Creamed Corn with Truffle Oil - 9 pts plus

 

                     
* Exported from MasterCook *

                Slow Cooker Creamed Corn with Truffle Oil

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : LowFat (Less than 30%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  frozen corn kernels -- (1 package)
     1/2           cup  plain or unsweetened nondairy milk -- nutrition calculated for soy milk (not lite)
     1/2      teaspoon  salt
                        pepper -- to taste
  1         tablespoon  cornstarch -- dissolved in 1 Tablespoon warm water
  1         tablespoon  truffle oil

Oil the crock of your slow cooker. Combine the corn, milk, salt, and
pepper in the slow cooker. Cook on HIGH for 1 to 1 1/2 hours, stirring
every 30 minutes, or until the corn is heated through.

Add the cornstarch mixture and truffle oil and stir to combine. It should
thicken up quickly. If not, cook for another 10 to 15 minutes.

Yield: 2 large servings
Prep time: 5 minutes
Cooking time: 1 to 1 1/2 hours

AuthorNote: Truffle oil is expensive, but a small bottle will last a long
time. You can make this recipe without truffle oil and it will still taste
really good. But the truffle oil takes it to a whole other ethereal level,
and smells as wonderful as it tastes. You can always drop hints that you'd
like some around your birthday like I do!

VARIATIONS:
If you make this without truffle oil, add 1 Tablespoon olive oil or
nondairy butter.

If you defrost the corn ahead of time or use fresh, the cooking time will
be shorter.

Source:
  "Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 298 Calories; 10g Fat (26.9%
calories from fat); 9g Protein; 52g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 547mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.

NOTES : Cooker: 4 quarts
        Cooking Time: High for 1 1/2 to 2 hours

Nutr. Assoc. : 0 5062 0 0 0 0

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(Weight-Watchers-Recipes) Mediterranean Red Lentil Kofta with Spinach - 6 pts plus; 23 grams carbohydrates; 7 grams dietary fiber

 

                     
* Exported from MasterCook *

                      Red Lentil Kofta with Spinach

Recipe By     :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size  : 30    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  red lentils -- rinsed
     1/2                onion
  2                     garlic cloves -- minced
  3               cups  water
                        Salt to taste
  1              bunch  spinach -- (12 ounce) stemmed, cleaned and roughly chopped, or 1 6-ounce bag baby spinach, stems removed, roughly chopped
     2/3           cup  bulgur -- fine or medium (No. 1 or No. 2)
  2        tablespoons  extra virgin olive oil
  1           teaspoon  cumin seeds -- toasted and ground
     1/2      teaspoon  allspice -- ground
                        Aleppo pepper -- to taste (optional)

1. Combine the red lentils, onion, garlic and water in a large saucepan
and bring to a boil. Skim off any foam, reduce the heat, add salt to taste
and simmer 30 minutes, or until the lentils are soft. Remove the onion
half. Add the spinach and simmer for another minute, until it is wilted.
Taste and adjust salt.

2. Stir the bulgur into the pot, turn off the heat and cover. Let sit for
30 minutes, until the bulgur is tender and has absorbed all the liquid.

3. Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and
add the ground cumin and allspice. Stir for about 15 seconds, until
fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool,
in the refrigerator if you're leaving for more than an hour.

4. Moisten your hands with water and knead the mixture in the bowl for 3
to 5 minutes, or stir with a rubber spatula. Each time it begins to stick
to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2
teaspoon Aleppo pepper. Taste and adjust salt.

5. Moisten your hands and shape the mixture into walnut-size balls (about
1 inch). You'll have to moisten your hands again whenever the mixture
begins to stick to them. Place on a platter, garnish with scallions,
radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for
several hours. Serve cold or at room temperature.

Yield: 4 to 6 servings, about 30 kofta total

Advance preparation: You can make these a day ahead and keep them in the
refrigerator.

Nutritional information per serving (4 servings.   cals per kofta): 238
calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams
monounsaturated fat; 0 milligrams cholesterol; 35 grams carbohydrates; 11
grams dietary fiber; 52 milligrams sodium (does not include salt to
taste); 11 grams protein

Nutritional information per serving (6 servings): 159 calories; 1 gram
saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0
milligrams cholesterol; 23 grams carbohydrates; 7 grams dietary fiber; 34
milligrams sodium (does not include salt to taste); 7 grams protein

These bite-size bulgur and lentil balls can be part of a mezze spread — an
assortment of appetizers — or they can be served as a side dish.

Dec 27, 2011

ChupaNote: to make this fast, oil a glass baking dish. Spread mixture flat
with a spatula or moist fingers. Score into diamonds. Garnish.

Cuisine:
  "Mediterranean"
Source:
  "Recipes for Health, New York Times, Dec 27, 2011"
S(Formatted by Chupa Babi):
  "Jan 2012"
Yield:
  "30 kofta"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 1g Fat (26.4% calories
from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

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

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(Weight-Watchers-Recipes) Red Cabbage and Apple Soup - 5 pts plus; 23g Carbohydrate; 5g Dietary Fiber

 

                     
* Exported from MasterCook *

                        Red Cabbage and Apple Soup

Recipe By     :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 25%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  canola oil -- or unsalted butter
  1             medium  onion -- chopped
  2          teaspoons  ground cinnamon -- or 1 3-inch cinnamon stick
     1/2      teaspoon  ground allspice
     1/4      teaspoon  ground cloves
     1/2      teaspoon  freshly grated nutmeg
  2             pounds  red cabbage -- cored and shredded (1 medium head)
                        Salt to taste
  7               cups  water
  1         tablespoon  clover honey -- or other mild honey
  4                     tart apples -- like Granny Smith or Pink Lady
  1         tablespoon  fresh lemon juice (to taste) -- (1 to 3)
                        Freshly ground pepper
  1                cup  thick Greek-style plain low-fat yogurt

1. Heat the oil or butter over medium heat in a heavy soup pot and add the
onion. Cook, stirring often, until it begins to soften, about 3 minutes.
Add the spices and stir together for another few minutes, until the onion
is tender. Stir in the cabbage and a generous pinch of salt and cook,
stirring, until the cabbage is limp, about 5 minutes. Add the water, honey
and salt to taste and bring to a boil. Reduce the heat, cover and simmer
over low heat for 30 minutes.

2. Meanwhile, prepare the apples. Core one of them and slice it very thin.
Place slices in a bowl of water acidulated with 1 tablespoon of the lemon
juice and set aside. Core and either dice or slice the remaining apples.
Add them to the soup, cover and continue to simmer for another 20 to 30
minutes, until the apples are tender and the soup is sweet and fragrant.
Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve,
topping each bowl with a generous spoonful of yogurt and a few slices of
apple.

Yield: 6 to 8 servings.

Advance preparation: This will keep for 3 or 4 days in the refrigerator.
You may want to add more water.

Nutritional information per serving: 189 calories (24% fat) ; 1 gram
saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 3
milligrams cholesterol; 33 grams carbohydrates; 8 grams dietary fiber; 51
milligrams sodium (does not include salt to taste); 6 grams protein

This is a sweet and spicy winter soup, inspired by a classic red cabbage
and apple braise. The yogurt is important here; it enriches the soup at
the end. You could also use fat-free sour cream.

Source:
  "Recipes for Health, New York Times, Jan 10, 2012"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 144 Calories; 4g Fat (25.6%
calories from fat); 6g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable;
1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 731 0 797 0 0

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(Weight-Watchers-Recipes) Mashed Turnips with Turnip Greens - Irish - 4 pts plus; 23g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *

                Mashed Turnips with Turnip Greens - Irish

Recipe By     :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 25%)
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            bunches  turnips -- with greens attached (1 3/4 to 2 pounds including greens)
  1              pound  potatoes -- russet or Yukon gold potatoes, peeled and quartered
                        Salt to taste
  1         tablespoon  extra virgin olive oil -- to 2 tablespoons
  1                     leek -- white and light green parts only, finely chopped
     2/3           cup  low-fat milk -- or as needed
                        Freshly ground pepper

1. Cut away the greens from the turnips. Peel the turnips and quarter if
they're large; cut in half if they're small. Stem the greens and wash in 2
changes of water. Discard the stems.

2. Combine the turnips and potatoes in a steamer set above 2 inches of
boiling water. Steam until tender, 20 to 25 minutes. Remove from the
steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to
10 minutes so that the vegetables continue to steam and dry out.

3. Fill the bottom of the steamer with water and bring to a boil. Add salt
to taste and add the greens. Blanch for 2 to 4 minutes, until tender.
Transfer to a bowl of cold water using a slotted spoon or skimmer, then
drain and squeeze
out excess water. Chop fine. Drain the water from the saucepan, rinse and
dry.

4. Heat 1 tablespoon of the olive oil over medium heat in the saucepan and
add the leek and a pinch of salt. Cook, stirring, until leeks are tender
and translucent but not colored. Add the milk to the saucepan, bring to a
simmer and remove from the heat.

5. Using a potato masher, a fork or a standing mixer fitted with the
paddle, mash the potatoes and turnips while still hot. Add the turnip
greens and combine well. Beat in the hot milk and the additional
tablespoon of olive oil if desired, and season to taste with salt and
pepper. Serve hot, right away, or transfer to a buttered or oiled baking
dish and heat through in a low oven when ready to serve.

Yield: Serves 4 to 6 as a side dish.

Advance preparation: You can make this several hours ahead and reheat as
directed, or in a double boiler.

Nutritional information per serving: 208 calories (17% fat); 1 gram
saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 3
milligrams cholesterol; 38 grams carbohydrates; 7 grams dietary fiber; 156
milligrams sodium (does not include salt to taste); 6 grams protein

This is inspired by colcannon, an Irish mix of mashed potatoes and kale or
cabbage. This lightened version is a mixture of two-thirds turnips and
one-third potatoes, with the turnip greens stirred in at the end.

Cuisine:
  "Irish"
Source:
  "Recipes for Health, New York Times, Jan 3, 2012"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 136 Calories; 4g Fat (22.6%
calories from fat); 4g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 58mg Sodium.  Exchanges: 1 Grain(Starch); 1 Vegetable; 0
Non-Fat Milk; 1/2 Fat.

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

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(Weight-Watchers-Recipes) Applesauce Bread - 5 pts plus; 27g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Applesauce Bread

Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat pastry flour -- 170 grams
1/2 cup unbleached all-purpose flour -- 70 grams
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1/2 cup raw brown sugar -- (turbinado) or packed light brown sugar, 90 grams
1/4 cup canola oil -- or grapeseed oil
1/4 cup plain low-fat yogurt -- or buttermilk
1 cup organic applesauce -- with no sugar added
1 teaspoon vanilla extract
1/2 cup walnuts -- 50 grams, coarsely chopped, or 1/2 cup raisins, plumped for 5 minutes in warm water and drained

1. Preheat the oven to 350 degrees with a rack in the middle. Lightly oil
a loaf pan and line with parchment. Oil the parchment.

2. Sift together the flours, baking soda, spices and salt.

3. In a large bowl, beat together the eggs and sugar until the mixture is
thick. Beat in the oil, yogurt or buttermilk, applesauce and vanilla.
Whisk in the flour mixture without overbeating, and fold in the walnuts or
raisins.

4. Scrape into the loaf pan and bake 45 to 50 minutes, until the bread is
firm and a toothpick inserted in the middle comes out clean. Let cool in
the pan for 15 minutes, then turn out onto a rack to cool completely.

Yield: One 9-by-5-inch loaf (12 slices).

Advance preparation: This will benefit from being wrapped tightly in
plastic and sitting overnight. It will keep for 3 or 4 days. Do not
refrigerate.

Nutritional information per serving: 197 calories (36% fat); 1 gram
saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat;
31 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber;
220 milligrams sodium; 4 grams protein

Serve this easy, moist and spicy quick bread with tea, pack it in a
lunchbox or eat it for dessert. Use homemade or commercial applesauce with
no sugar added.

Jan 10, 2012

Source:
"Recipes for Health, New York Times, Jan 10, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 9g Fat (38.3%
calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 36mg
Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 5384 0 0

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วันเสาร์ที่ 14 มกราคม พ.ศ. 2555

(Weight-Watchers-Recipes) Slow Cooker Fruity Rutabagas - 2 pts plus; 20g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Slow Cooker Fruity Rutabagas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium rutabagas -- peeled and chopped
1 large onion -- thinly sliced
3 large apples -- peeled, cored and chopped
2 pears -- peeled, cored and chopped
1 cup water
juice of 1/4 lemon
salt and freshly ground black pepper -- to taste

The night before: combine the cut-up vegetables and fruit in an airtight container, add the water and lemon juice, and store in the fridge.

In the morning: oil the crock of your slow cooker. Combine all of the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Taste and adjust the seasonings.

Yields: 8 servings
Prep time: 10 mins
Cooking time: 6 to 8 hours

AuthorNote: Rutabagas aren't the sexiest vegetable around, but maybe you can at least show people how tasty they can be. Rutabagas are sometimes a little bitter, but the sweetness of the pears and apples melt down into a sauce that elevates this side dish to a delectable standout.

Can't find rutabagas? This recipe works with turnips, potatoes, carrots, and parsnips too!

Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; trace Fat (4.9% calories from fat); 1g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fruit.

NOTES : Cooker: 4 quart
Time: LOW for 6 to 8 hours

Nutr. Assoc. : 0 0 0 0 0 797 0

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

Gwyn Grega
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MARKETPLACE

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(Weight-Watchers-Recipes) Slow Cooker Asian Greens - .5 pts plus; 1g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *

                         Slow Cooker Asian Greens

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 5%)           Vegan
                WW

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  greens -- mix-and-match collards, kale, turnip greens, beet greens and Swiss chard
  1                     garlic clove -- minced
  1           teaspoon  grated fresh ginger
  1         tablespoon  soy sauce
  1           teaspoon  rice wine vinegar
  1         tablespoon  sesame oil -- or chili sesame oil

The night before: wash and cut the greens. Combine with the garlic and
ginger and store in an airtight container in the fridge.

In the morning: oil the crock of your slow cooker. Add the greens, garlic,
ginger, soy sauce, and vinegar. Cook on Low for 6 to 8 hours. Drizzle each
serving with sesame oil, or use chili for more of a kick.

Yield: 6 servings
Prep time: 10 mins
Cooking time: 6 to 8 hours

AuthorNote: greens are the perfect veggie to eat in the winter. Some
people can't deal with the bitterness, and the Asian flavors really help
mask it. Getting my other half to eat them was a true feat, one that could
have only been done with soy sauce and sesame oil. Mix and match different
kinds if greens, such as collards, kale, turnip greens, beet greens. and
Swiss chard, to find your perfect blend.

Many kinds of greens, such as collards, actually get sweeter after they go
through a frost.

Cuisine:
  "Asian"
Source:
  "Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
  "Jan 2012"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; 2g Fat (78.4% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 174mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

NOTES : Cooker: 4 quarts
        Timer: LOW for 6 to 8 hours

Nutr. Assoc. : 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

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(Weight-Watchers-Recipes) Sichuan Dipping Sauce - 1 pts plus; 4g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *

                          Sichuan Dipping Sauce

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              piece  fresh ginger -- 1-1/2 inch long, peeled & minced
  2              large  garlic cloves -- minced
  3        tablespoons  soy sauce -- (Kikkoman is a personal choice)
  1 1/2    tablespoons  Shanxi vinegar -- or balsamic vinegar
  2          teaspoons  rice wine -- or dry sherry
  2        tablespoons  sugar
  2        tablespoons  canola oil
     1/2      teaspoon  hot red pepper flakes -- or to taste
  2        tablespoons  Vietnamese chile sauce -- (ingredients are chile, garlic, sugar, salt, and vinegar)

Blend all the ingredients in a small bowl and serve at room temperature.

Makes 3/4 cup (12 one-tablespoon servings); doubles easily
Prep time: 10 mins
Keeps refrigerated 1 week

AuthorNote: Non-Chinese dishes take to this sauce, too - chicken salad, barbecue, sausages, roast chicken, and most especially the baked potato. Mash some into a baked Idaho and see what you think.

Cuisine:
  "Chinese"
Source:
  "Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
  "Jan 2012"
Yield:
  "3/4 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; 2g Fat (56.2% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 2140 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

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