(Weight-Watchers-Recipes) Spice-It-Up Seasoning Mix - 4g Carbohydrate; 1g Dietary Fiber; 1 pt plus

 

                      
* Exported from MasterCook *

                        Spice-It-Up Seasoning Mix

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  paprika
  1         tablespoon  garlic powder
  1         tablespoon  onion powder
  1         tablespoon  black pepper
  1         tablespoon  salt
  1         tablespoon  cayenne pepper
  1         tablespoon  crushed parsley flakes
  1           teaspoon  coriander
  1           teaspoon  granulated Splenda sweetener -- Stevia or sugar
     1/2      teaspoon  leaf thyme
     1/2      teaspoon  leaf tarragon
     1/2      teaspoon  dried lemon peel

Combine all ingredients and mix well. Place in a sealed shaker jar. Use as
a general seasoning.

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

ChupaNote: all herbs are dried.

Source:
  "Recipes from Joan's Kitchen"
S(Formatted by Chupa Babi):
  "Dec 2013"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 16 Calories; trace Fat (13.4%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 802mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 3135 0 1440 3159 3158 800

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(Weight-Watchers-Recipes) Slow Cooker Onion-Jalapeno Corn Bread - 23g Carbohydrate; 1g Dietary Fiber; 5 pts plus

 

Or substitute red bell pepper (or a Hungarian sweet red peper) for the jalapeno. I didn't really notice the heat. It was a really handy recipe over the Holidays.
                      
* Exported from MasterCook *

                  Slow Cooker Onion-Jalapeno Corn Bread

Recipe By     :
Serving Size  : 11    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
  1                cup  yellow cornmeal
     3/4           cup  all-purpose flour
     1/4           cup  sugar
  1         tablespoon  baking powder
     3/4      teaspoon  salt
  2                     eggs -- lightly beaten
  1                cup  milk
     1/4           cup  vegetable oil
     1/4           cup  finely chopped onion
     1/4           cup  thinly sliced green onions -- (2)
  1                     fresh jalapeno chile peppers -- (to 2) seeded and finely chopped

Lightly coat the inside of a 4-quart slow cooker with cooking spray. In a
medium bowl stir together cornmeal, flour, sugar, baking powder, and salt.

In a medium bowl combine eggs, milk, oil, finely chopped onion, green
onions, and jalapeno peppers. Add egg mixture all at once to cornmeal
mixture. Stir just until combined (mixture should 
still be slightly lumpy). Spoon batter into the prepared cooker.

Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a
toothpick inserted near the center comes out clean. Carefully remove lid
so condensation from lid does not drip onto bread; cook on high-heat
setting for 5 to to minutes more to evaporate excess moisture. Turn off
cooker. Cover opening of cooker completely with paper towels; place lid on
top. Cool for to to 15 minutes. Run a knife around edges of slow cooker
insert; remove bread from cooker. Cool completely on a wire rack.

Number of Servings: 10 to 12 
Prep: 20 minutes 
Slow Cook: 2 to 21/2 hours (high) + 5 minutes (high) 
Cool: 10 minutes 

Nutrition facts per serving: 183 cal. (34% fat), 7 g total fat (1 g sat.
fat), 44 mg chol., 309 mg sodium, 25 g carb., i g dietary fiber, 7 g
sugar, 4 g protein. 533

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.8%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 42mg
Cholesterol; 303mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Cooker: 3 1/2 to 4 qt
        Time: High for 2 to 2 1/2 hrs + 5 mins high; Cool 10 mins

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20103

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(Weight-Watchers-Recipes) Slow Cooker Herbed Wild Rice - 32g Carbohydrate; 3g Dietary Fiber; 4 pts plus

 

Next time I'll add some chopped green bell pepper, or jalapeno for some kick.
                      
* Exported from MasterCook *

                       Slow Cooker Herbed Wild Rice

Recipe By     :
Serving Size  : 13    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 15%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh button mushrooms -- quartered
  1 1/2           cups  chopped onions -- (3 medium)
  1                cup  sliced carrots -- (2 medium)
  1                cup  wild rice -- rinsed and drained
  1                cup  regular brown rice
  1         tablespoon  butter
  4             cloves  garlic -- minced
  1           teaspoon  dried basil -- crushed
     1/2      teaspoon  dried thyme -- crushed
     1/2      teaspoon  dried rosemary -- crushed
     1/4      teaspoon  ground black pepper
  29            ounces  vegetable broth -- or chik'n broth, (2 cans 14.5 oz)
  14 1/2        ounces  diced tomatoes -- undrained, (1 can)

In a 3 1/2- or 4-quart slow cooker combine mushrooms, onions, and carrots.
Stir in wild rice, brown rice, butter, garlic, basil, thyme, rosemary, and
pepper. Pour broth and tomatoes over mixture in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3 1/2 hours. Stir before serving.

Number of Servings: 12 to 14
Prep: 25 minutes 
Slow Cook: 6 to 7 hours (low) or 3 to 31/2 hours (high) 

Nutrition facts per serving: 143 cal. (13 % fat), 2 g total fat (1 g sat.
fat), 3 mg chol., 333 mg sodium, 28 g carb., 2 g dietary fiber, 4 g
protein.

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 169 Calories; 3g Fat (13.5%
calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 3mg
Cholesterol; 436mg Sodium.  Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2
Fat.

NOTES : Cooker: 3 1/2 to 4 qts
        Time: Low for 6 to 7 hrs, High for 3 1/2 - 4 hrs

Nutr. Assoc. : 900231 0 0 0 2367 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Herbed Dressing Casserole - 26g Carbohydrate; 2g Dietary Fiber; 6 pts plus

 

Note: also added 1 teaspoon Aleppo red pepper (or substitute 1/2 t. smoked paprika & 1/2 t. ground red pepper)
                      
* Exported from MasterCook *

                  Slow Cooker Herbed Dressing Casserole

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  sliced fresh mushrooms -- (4 1/2 cups)
  1                cup  sliced celery -- (2 stalks)
  1                cup  chopped onion -- (1 large)
  6        tablespoons  butter -- or margarine
     1/3           cup  snipped fresh basil -- or 1 tablespoon dried basil, crushed
     1/2      teaspoon  ground black pepper
  12              cups  dry bread cubes -- *
  1                can  broth -- (14.5 ounce) (1 can)
     3/4           cup  chopped pecans -- toasted

In a 12-inch skillet cook mushrooms,  celery, and onion in hot butter over
medium heat for 5 minutes. Remove from heat; stir in basil and pepper. In
a very large bowl combine mushroom mixture and bread cubes. Drizzle broth
over bread mixture, and toss gently until bread is moistened. Transfer to
a 3 1/2 or 4-quart slow cooker.

Cover and cook on low-heat setting for 3 1/2 to 4 hours.

Just before serving, gently stir in pecans.

Number of Servings: 12
Prep: 30 minutes 
Slow Cook: 3 1/2 to 4 hours (low) 

*Tip: To make dry bread for stuffing, preheat oven to 3ooF. Cut fresh
bread into 1/2-inch cubes. (You'll need 18 to 21 slices of bread to make
12 cups of dry cubes.) Spread cubes in a large shallow roasting pan. Bake
for 10 to i5 minutes or until bread cubes are dry, stirring twice; cool.
(Bread will continue to dry and crisp as it cools.)

Nutrition facts per serving: 234 cal., 13 g total fat (5 g sat. fat), 17
mg chol., 399 mg sodium, 24 g carb., 2 g dietary fiber, 3 g sugar, 6 g
protein.

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 233 Calories; 13g Fat (47.5%
calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 16mg
Cholesterol; 328mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 2 1/2 Fat.

NOTES : Cooker: 3 1/2 to 4 qt
        Time: Low for 3 1/2 to 4 hrs

Nutr. Assoc. : 0 0 0 0 20028 0 2337 0 0

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(Weight-Watchers-Recipes) Roasted Garlic Soup - 9g Carbohydrate; 1g Dietary Fiber; 5 pts plus

 

* Exported from MasterCook *

                           Roasted Garlic Soup

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              whole  bulb garlic -- peeled
  1                     leek -- 2-inch large dice
     1/2           cup  diced onion -- large 2-inch dice
     1/3           cup  diced scallions
  7               cups  broth -- divided
                        Salt and pepper to taste
  1                cup  heavy cream
  1                cup  croutons

Place garlic bulb, leek, onion, and scallions in a small roasting pan. Add
2 cups broth and place in a preheated 350° oven. Roast mixture 1
hour, stirring occasionally until garlic is mushy. Remove from oven; add 1
cup broth, and puree the mixture. Strain mixture through a china cap (or
fine strainer) and place in a saucepan. Add rest of broth and
heavy cream to saucepan. Bring to a boil and simmer on medium-low heat 45
minutes. Adjust seasoning.Place in 8 bowls and garnish with croutons. 

Serves 8.

Source:
  "The Simply Great Cookbook II"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 171 Calories; 13g Fat (65.6%
calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 709mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 3506 0 0 902684 0 0 0 0

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(Weight-Watchers-Recipes) Light Lemon Squares - 14g Carbohydrate; trace Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

                           Light Lemon Squares

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
     1/2           cup  flour
  2        tablespoons  powdered sugar
  2        tablespoons  butter
  1         tablespoon  cold water
                        FILLING:
  2                     eggs
     3/4           cup  granulated sugar
     1/2      teaspoon  baking powder
  2 1/2    tablespoons  fresh lemon juice
  1               Dash  salt
     1/2    tablespoon  powdered sugar

Make the crust: Mix flour and sugar in a bowl. Blend in butter and cold
water with pastry blender or fingertips. Coat an 8x8-inch square pan with
nonstick cooking spray; pat Crust evenly in bottom of pan. Bake at 350°
for 10-15 minutes until lightly browned.

Make the filling: Beat together eggs, sugar, baking powder, lemon juice,
and salt. Pour over baked Crust and return to oven for 20-25 minutes at
same temperature. Cool. Cut into squares. Sprinkle with powdered sugar.

Yields 16 servings.

Source:
  "The Fruit of Her Hands"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 78 Calories; 2g Fat (23.9% calories
from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 30mg
Cholesterol; 56mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Golden Peach Gazpacho - 25g Carbohydrate; 4g Dietary Fiber; 3 pts plus

 

 Exported from MasterCook *

                          Golden Peach Gazpacho

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sweet yellow peppers
  1                     sweet red pepper
  4                     peaches -- peeled, pitted
  1              clove  garlic -- minced
     1/2           cup  peach nectar -- *
     1/2           cup  vegetable stock
  2        tablespoons  chopped fresh chives
  1         tablespoon  white wine vinegar
     1/4      teaspoon  sea salt
     1/4      teaspoon  pepper
  1               Dash  hot pepper sauce

Place peppers on greased grill or rimmed baking sheet. Grill over
medium-hot coals, or broil, turning often, until charred (it is quite a
bit faster in an oven). Let cool slightly; peel and seed, catching any
juices in a bowl. In a processor or blender, puree half the peppers and
half the peaches; add to bowl with pepper juice.
Cut remaining peppers and peaches into small dice; add to bowl along with
garlic, peach nectar, stock, half the chives, vinegar, salt, pepper, and
pepper sauce. Cover and chill thoroughly, about an hour. Serve, garnished
with remaining chives. 

Serves 4.

Note: *If you don't have peach nectar, puree a peach, press through a
sieve, and add a bit of water, enough to give a nectar-like consistency.

AuthorNote: Sweet, tangy, and a bit of a bite. (And you thought gazpacho
was only red.)

Source:
  "Simply Souper!"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.9% calories
from fat); 2g Protein; 25g Carbohydrate; 4g Dietary Fiber; trace
Cholesterol; 329mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 1
Fruit; 0 Fat; 0 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Slow Cooker Sweet Potato and Barley Chili - 5 pts plus

 

                     
* Exported from MasterCook *
                Slow Cooker Sweet Potato and Barley Chili
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 10%)
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28            ounces  crushed tomatoes -- (28 ounce) 1 can
  15            ounces  red beans -- (15 ounce) 1 can,  rinsed and drained
  14 1/2        ounces  chik'n broth -- (14.5 ounce) 1 can
  1             medium  sweet potato -- peeled and cut into 1-inch pieces
     3/4           cup  chopped red sweet pepper -- (1 medium)
     1/2           cup  chopped onion -- (1 medium)
     1/2           cup  regular barley
     1/2           cup  water
  1         tablespoon  chili powder -- depending on heat of your powder
  1         tablespoon  lime juice
  3             cloves  garlic -- minced
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  ground black pepper
                        To serve: -- Snipped fresh cilantro (optional), Lime wedges (optional)
In a 3 1/2 or 4-quart slow cooker combine tomatoes, beans, broth, sweet
potato, sweet pepper, onion, barley, the water, chili powder, lime juice,
garlic, cumin, salt, oregano, and black pepper.
Cover and cook on low-heat setting for 6 to 7 hours, or on high-heat
setting for 3 to 3 1/2 hours.
If desired, top each serving with cilantro and serve with lime wedges.
Number of Servings: 6
Prep: 20 minutes
Slow Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
Nutrition facts per serving: 198 cal. (5% fat cals), 1 g total fat (o g
sat. fat), 1 mg chol., 930 mg sodium, 41 g carb., 11 g dietary fiber, 9 g
protein.
ChupaNote: I'm not a big fan of oregano in chili, unless it is Mexican
orgegano. I replaced the oregano with dried ground coriander. Next time,
I'll toss in some chopped fresh jalapeno, to add some heat and some green.
Description:
  "5 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 1g Fat (5.4% calories
from fat); 8g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 743mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 0 Fat.
NOTES : Cooker: 3 1/2 to 4 qt
        Time: LOW fr 6 to 7 hrs, or HIGH fr 3 to 3 1/2 hrs
Nutr. Assoc. : 0 26001 0 0 920164 0 2151 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Creamy Grits with Roasted Poblanos - 23g Carbohydrate; trace Dietary Fiber; 6 pts plus

 

                     
* Exported from MasterCook *
              Slow Cooker Creamy Grits with Roasted Poblanos
Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     fresh poblano chile peppers
  2               cans  reduced-sodium broth -- (14.5-ounce) chik'n or veg, or lquid of choice
  2 1/2           cups  water
  1 1/2           cups  regular hominy grits
     1/4      teaspoon  salt
     1/8      teaspoon  ground black pepper
  2               cups  shredded aged cheddar cheese -- (8 ounces)
                        Milk -- (optional)
Preheat oven to 425F. Line a baking sheet with foil. Cut poblano peppers
in half lengthwise; remove stems, seeds, and membranes. Place pepper
halves, cut sides down, on the prepared baking sheet. Roast for 20 to 25
minutes or until peppers are charred and very tender. Bring foil up around
peppers and fold edges together to enclose. Let stand about 15 minutes or
until cool enough to handle. Using a sharp knife, loosen edges of skins;
gently pull off and discard skins. Cut peppers into 2 x 1/4-inch strips.
In a 3 1/2- or 4-quart slow cooker combine pepper strips, broth, the
water, grits, salt, and black pepper.
Cover and cook on low-heat setting for 3 to 3 1/2 hours, or on high-heat
setting for 1 1/2 to 1 3/4 hours, or until a small amount of liquid is
visible on top of grits mixture.
Before serving, gradually add 1 1/2 cups of the cheese to grits mixture,
stirring until cheese is melted. If grits mixture becomes too thick, stir
in enough milk to reach desired consistency. Top each serving with some of
the remaining 1/2 cup cheese.
Number of Servings: 8 to 10
Prep: 25 minutes
Roast: 20 minutes at 425°F
Stand: 15 minutes
Slow Cook: 3 to 3 1/2 hours (low) or 1 1/2 to 1 3/4 hours (high)
Nutrition facts per serving: 254 cal. (35% fat), l0 g total fat (6 g sat.
fat), 31 mg chol., 497 mg sodium, 29 g carb., 2 g dietary fiber, 1 g
sugar, 12 g protein.
ChupaNote: I switched out the broth for V8 Spicy, and replaced the
shredded cheddar for PepperJack. I also topped with sliced Misson olives,
diced avocado, and a bit of minced red onion. It was terrific. Next time
I'll add some chile powder. The black pepper just wasn't enough, I was
glad I'd used the spicy V8.

Description:
  "7 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 9g Fat (38.0%
calories from fat); 9g Protein; 23g Carbohydrate; trace Dietary Fiber;
26mg Cholesterol; 219mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1 Fat.
NOTES : Cooker: 3 1/2 yo 4 qt.
        Time: 3 to 3 1/2 hrs @ LOW, or 1 1/2 to 1 3/4 hrs @ HIGH
Nutr. Assoc. : 904532 0 0 730 0 0 4922 0

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(Weight-Watchers-Recipes) Gatherer's Soup - Morel and Barley with Wild Leek - 15g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                     
* Exported from MasterCook *
            Gatherer's Soup - Morel and Barley with Wild Leek
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  wild leeks -- well-washed and rinsed, chopped (1-1 1/2 cups, about 1 bunch)
     1/4           cup  butter
  1              pound  morel mushrooms -- sliced
     1/2           cup  pearl barley
  6               cups  "beef"- flavored stock
                        To season: -- Salt, pepper, and Worcestershire (vegetarian) to taste
Saute leeks in butter until limp and translucent.
Lower heat and add Mushrooms, stirring occasionally until lightly browned
and liquid has cooked away.
Add barley, stirring to coat with mushroom mixture. Add about 2 cups stock
and bring to a boil. Cover and cook until barley is tender, about 45
minutes.
Add remaining stock. Season with salt and pepper as needed. Add
Worcestershire as needed.
Serves 8.
AuthorNote: Wild leeks fill the woods around the same time as morels and
are much less elusive. What I like about this soup is that even if the
morel harvest has been meager, the abundant leeks make you feel successful
in your gathering. A wide variety of mushrooms may be substituted, in part
or whole, for the morels.
ChupaNote: this is a great slow cooker recipe. Just put everything in the
slow cooker. If you don't have time, don't bother sauteing the leeks. Just
put everything in the slow cooker and let it cook. Eight hours on low, or
3 1/2 to 4 hours on high. If you  don't have wild leeks, use domestic. If
you don't have morel mushrooms, use a mix of mushrooms. I like to add some
ground Aleppo red pepper and sour cream to serve.
Description:
  "3 pts plus"
Source:
  "The Rustic Gourmet"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (44.3%
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 1657mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
Fat.

Nutr. Assoc. : 902671 0 904175 0 129 1656

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Happy Anniversary from EzineArticles!

Hi Chutiyada, 4 years ago, you signed up for an EzineArticles membership. In so doing, you began a journey of article writing and marketing that hopefully brought you more highly-targeted traffic to your website, built your credibility as an Expert Author, and increased your overall exposure. With your free membership, you've had access to a lot of talented people and powerful tools to help you make the most of your article writing efforts. But did you know that there's a way you can get even more traffic, shorter turnaround times, and more confidence, control, convenience, freedom, and intelligence than you've been getting with your current free membership? It's called EzineArticles Premium Membership and it's designed to make you a better author. Take a look at these great benefits: Expedited Article Review for Faster Publication Priority Member Support for a Quick Response Call-to-Action Power with 12 Resource Boxes 30 Reader-Targeted Keywords to Amplify Searchability Scheduled Article Release for Enhanced Exposure Success-Driven Article Performance Reports Sign up today and we'll send you 10 FREE Premium Article Templates! These templates are on a variety of topics specifically geared to the needs of our Premium members. To sign up, just go to https://EzineArticles.com/premium/ and enter the promotional code NEW10PREM when you check out to get the 10 FREE Premium Article Templates. They'll be emailed to you right away and are sure to help get you on the fast track to success. Warm Regards, The EzineArticles Team http://EzineArticles.com/ © Copyright 1999-2013 EzineArticles.com. All Rights Reserved.

(Weight-Watchers-Recipes) Turkish Cacik - Everything Green with Thick Garlicky Yogurt; 4g Carbohydrate; 1g Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

       Turkish Cacik - Everything Green with Thick Garlicky Yogurt

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  scallions -- roughly chopped
  1                cup  steamed broccoli florets
  1                cup  steamed swiss chard -- spinach or kale
  2        tablespoons  chopped fresh dill
     1/2           cup  roughly chopped curly parsley
  2        tablespoons  finely chopped mint
  2        tablespoons  extra virgin olive oil
  3               cups  thick greek-style yogurt
  2             cloves  finely chopped garlic
                        Juice of half a lemon
                        Salt and pepper to taste

Using the metal blade of a food processor, pulse scallions, broccoli,
swiss chard, dill, parsley, and mint until finely chopped. 
Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined.
Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the
yogurt with the greens and reseason.

Serves 12

Nutritional Analysis:  Calories: 90, Fat: 6g, Saturated Fat: 5g, Sodium:
90mg, Carbohydrate: 10g, Fiber: 1g, Protein: 5g

Cuisine:
  "Turkish"
Source:
  "Oldways: Health Through Heritage website"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (31.8% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
59mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 1538 26670 0 20067 0 0 0 0 797 0

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