วันเสาร์ที่ 20 เมษายน พ.ศ. 2556

(Weight-Watchers-Recipes) CORRECTION: Calabrese Mustard Greens - 6 pts plus; 18g Carbohydrate; 7g Dietary Fiber

 

                      
* Exported from MasterCook *

                         Calabrese Mustard Greens

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  mustard greens -- or chicory, stems discarded
     1/2           cup  extra virgin olive oil -- plus 1 tablespoon
  5              large  garlic cloves -- thinly sliced
  1 1/2      teaspoons  crushed red pepper
                        Salt and freshly ground black pepper
     1/4           cup  red wine vinegar -- plus 1 tablespoon

Bring a large pot of salted water to a boil. Add half of the greens and
cook, stirring a few times, until just tender, about 3 minutes. Using a
slotted spoon, transfer the greens to a colander and rinse with cold
water. Repeat with the remaining greens. Drain very well. Coarsely chop
the greens.

In a large, deep skillet, heat the olive oil. Add the garlic and crushed
red pepper and cook over moderate heat until the garlic is golden brown,
about 1 minute. Add the greens and stir well. Cover and cook, stirring
occasionally, until the greens are heated through, about 8 minutes. Season
with salt and pepper. Transfer the greens to a large bowl and let cool to
room temperature.
Stir in the vinegar and serve.

Serves 8

MAKE AHEAD The cooked greens can be refrigerated overnight. Serve lightly
chilled.

Cuisine:
  "Italian"
Source:
  "Food & Wine, Oct 2010"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 212 Calories; 14g Fat (54.1%
calories from fat); 9g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

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(Weight-Watchers-Recipes) Correction: Asian Savory Greens Stir-Fry - 3 pts plus; 16g carbs, 3g fiber

 

                      
* Exported from MasterCook *

                       Asian Savory Greens Stir-Fry

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              clove  garlic -- minced
  1              small  onion -- halved and sliced thin
  1                can  water chestnuts -- (7 ounce) drained and thinly sliced
  3                     shiitake mushrooms -- sliced (if using dried, soak, discard the stems and slice)
  1              pound  kale -- washed and cut into large pieces
  1           teaspoon  mirin -- (or seasoned brown rice vinegar)
  1           teaspoon  tamari -- (or high quality soy sauce)
                        Freshly ground black pepper -- to taste

Heat oil in a large skillet over medium high heat. Add garlic and onions
and sauté until onions are translucent. Be careful not to brown garlic or
it will give a bitter taste. 

Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale
and sauté for 1 minute. Add mirin, tamari and pepper and sauté until kale
is tender.

Serves 4

Per Serving (5 oz-wt.): 115 calories (40 from fat), 4g total fat, 0.5g
saturated fat, 4g protein, 16g total carbohydrate (3g dietary fiber, 4g
sugar), 0mg cholesterol, 130mg sodium

Ingredient Options: Combine several types of greens. Add 1 tablespoon of
brown rice syrup along with the tamari. Use chard and add a cup of
drained, chopped tomatoes after adding the greens. Top greens with
chopped, roasted walnuts.

AuthorNote: Kale is a chefs' favorite for simple leafy green sautés. The
dark bluish-green, finely curled leaves are a visual treat while the mild,
slightly peppery flavor blends with garlic, water chestnuts and mushrooms
for a delightful dish. Also try chard, beet greens, mustard greens,
spinach or a mixture of several varieties.

Cuisine:
  "Asian"
Source:
  "Whole Foods Market"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 109 Calories; 4g Fat (31.3%
calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 3 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 1396 0

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

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(Weight-Watchers-Recipes) Fried Rice with Mustard Greens - 5 PTS PLUS

 

                      
* Exported from MasterCook *

                      Fried Rice with Mustard Greens

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cooked rice -- separated with a fork
  2          teaspoons  olive oil
     1/2      teaspoon  cumin seeds
  4                     garlic cloves
  1             medium  onion -- sliced
  1                     carrot -- cut into matchsticks
     1/4           cup  sliced spring onion greens
     1/4      teaspoon  turmeric powder
     1/2      teaspoon  red chilli powder
     1/4      teaspoon  garam masala powder
     1/2      teaspoon  salt
     1/4           cup  sliced mustard greens

Heat the oil in a wok. Splutter the cumin seeds and cloves, in hot oil.

Add the onion slices, carrot sticks and spring onion greens. Saute on low
flame for 3 minutes, till onions and carrots are soft and greens have
wilted.

Mix in the spice powders, salt and stir till the spices uniformly coat the
vegetables.

Add the rice to the wok with the mustard greens. Stir well for a minute
till rice is heated through and ingredients are well mixed. 

Serve hot with yogurt and a sweet mango pickle.

AuthorNoteThis is a great way to use up left over rice. You can use any
kind of greens such as kale, collard greens, radish greens to add a bit of
bitterness to the rice instead of mustard greens.

ChupaNote: I used equal amounts sliced mustard greens and rice; 1 1/2
cups. The greens reduce substantially when wilted.

Cuisine:
  "Asian"
Source:
  "Saffron Trail"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 185 Calories; 4g Fat (17.3%
calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 375mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2614 0 0 4205

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Calabrese Mustard Greens - 6 pts plus18g Carbohydrate; 7g Dietary Fiber

 

                      
* Exported from MasterCook *

                         Calabrese Mustard Greens

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  mustard greens -- or chicory, stems discarded
     1/2           cup  extra virgin olive oil -- plus 1 tablespoon
  5              large  garlic cloves -- thinly sliced
  1 1/2      teaspoons  crushed red pepper
                        Salt and freshly ground black pepper
     1/4           cup  red wine vinegar -- plus 1 tablespoon

Bring a large pot of salted water to a boil. Add half of the greens and
cook, stirring a few times, until just tender, about 3 minutes. Using a
slotted spoon, transfer the greens to a colander and rinse with cold
water. Repeat with the remaining greens. Drain very well. Coarsely chop
the greens.

In a large, deep skillet, heat the olive oil. Add the garlic and crushed
red pepper and cook over moderate heat until the garlic is golden brown,
about 1 minute. Add the greens and stir well. Cover and cook, stirring
occasionally, until the greens are heated through, about 8 minutes. Season
with salt and pepper. Transfer the greens to a large bowl and let cool to
room temperature.
Stir in the vinegar and serve.

Serves 8

MAKE AHEAD The cooked greens can be refrigerated overnight. Serve lightly
chilled.

Cuisine:
  "Italian"
Source:
  "Food & Wine, Oct 2010"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 212 Calories; 14g Fat (54.1%
calories from fat); 9g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Asian Savory Stir-Fry - 3 pts plus; 16g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

                       Asian Savory Greens Stir-Fry

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              clove  garlic -- minced
  1              small  onion -- halved and sliced thin
  1                can  water chestnuts -- (7 ounce) drained and thinly sliced
  3                     shiitake mushrooms -- sliced (if using dried, soak, discard the stems and slice)
  1              pound  kale -- washed and cut into large pieces
  1           teaspoon  mirin -- (or seasoned brown rice vinegar)
  1           teaspoon  tamari -- (or high quality soy sauce)
                        Freshly ground black pepper -- to taste

Heat oil in a large skillet over medium high heat. Add garlic and onions
and sauté until onions are translucent. Be careful not to brown garlic or
it will give a bitter taste. 

Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale
and sauté for 1 minute. Add mirin, tamari and pepper and sauté until kale
is tender.

Serves 4

Per Serving (5 oz-wt.): 115 calories (40 from fat), 4g total fat, 0.5g
saturated fat, 4g protein, 16g total carbohydrate (3g dietary fiber, 4g
sugar), 0mg cholesterol, 130mg sodium

Ingredient Options: Combine several types of greens. Add 1 tablespoon of
brown rice syrup along with the tamari. Use chard and add a cup of
drained, chopped tomatoes after adding the greens. Top greens with
chopped, roasted walnuts.

AuthorNote: Kale is a chefs' favorite for simple leafy green sautés. The
dark bluish-green, finely curled leaves are a visual treat while the mild,
slightly peppery flavor blends with garlic, water chestnuts and mushrooms
for a delightful dish. Also try chard, beet greens, mustard greens,
spinach or a mixture of several varieties.

Cuisine:
  "Asian"
Source:
  "Whole Foods Market"
S(Formatted by Chupa Babi):
  "April 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 109 Calories; 4g Fat (31.3%
calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 3 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 1396 0

[Non-text portions of this message have been removed]

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

วันศุกร์ที่ 19 เมษายน พ.ศ. 2556

(Weight-Watchers-Recipes) WW Zero Points Onion Soup Dip - 0 pts; 7g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *
 
                  WW Zero Points Onion Soup Dip - 0 pts
 
Recipe By     :
Serving Size  :
8     Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     'beef'-flavor broth cube
-- crumbled
  1         Tablespoon  onion powder
     1/8      teaspoon  sugar
     1/8      teaspoon  celery salt
     1/4           cup  dried minced onions
  1                cup  chopped Vidalia onions
     1/4           cup  buttermilk
     1/2           cup  non-fat sour cream
 
Combine all ingredients in a food processor or blender;
process to desired
consistency.
 
Serves 8, Yields about 3 tablespoons per serving.
 
Source:
  "Weight
Watchers International"
S(Formatted by Chupa Babi):
  "April
2013"
                                    - - - - - -
- - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 39 Calories; trace
Fat (3.5%
calories from fat); 3g Protein; 7g Carbohydrate; 1g
Dietary Fiber; trace
Cholesterol; 267mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2
Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 116 0 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

__,_._,___
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(Weight-Watchers-Recipes) WW Zero Points Green Goddess Dressing and Dip - 0 pts ; 2g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *
 
          WW Zero
Points Green Goddess Dressing and Dip - 0 pts
 
Recipe By     :
Serving Size  :
12    Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh basil -- or cilantro leaves
  2               cups  fresh parsley leaves
  1                cup  chopped scallions
     1/2      teaspoon  freshly ground black pepper
     1/4      teaspoon  salt -- (or more to taste)
     1/4           cup  reduced-calorie mayonnaise
  2               Tbsp  fresh lime juice -- (or more to taste)
 
Combine all ingredients in a food processor or
blender;  process until
smooth.
 
Makes 12 servings, Yields about 1 2/3 tablespoons (5
teaspoons) per
serving.
 
Source:
  "Weight
Watchers International"
S(Formatted by Chupa Babi):
  "April
2013"
                                    - - - - - -
- - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 22 Calories; 1g
Fat (54.7% calories
from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol;
75mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 3394 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

__,_._,___
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(Weight-Watchers-Recipes) WW Zero Points Black Bean and Poblano Dip - 0 pts; 8g Carbohydrate; 3g Dietary Fiber;

 

                      
* Exported from MasterCook *
 
            WW Zero
Points Black Bean and Poblano Dip - 0 pts
 
Recipe By     :
Serving Size  :
12    Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh poblano chili -- seeded, deveined and
chopped
  14 1/2            oz  canned black beans -- rinsed and drained
  1                cup  fresh cilantro leaves
  1                tsp  salt
  1                cup  chopped scallions
  1                cup  chopped tomatoes
  2               Tbsp  fresh lime juice
 
Combine all ingredients in a food processor or blender;
process to desired
consistency.
 
Serves 12; Yields about 1/4 cup per serving.
 
Serve this straight up with corn chips or alongside
grilled pork chops or
chicken. If you like a lot of heat, add chipotle chili
powder or a fresh
jalapeño — or both.
 
Source:
  "Weight
Watchers International"
S(Formatted by Chupa Babi):
  "April
2013"
                                    - - - - - -
- - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 46 Calories; trace
Fat (7.1%
calories from fat); 3g Protein; 8g Carbohydrate; 3g
Dietary Fiber; 0mg
Cholesterol; 288mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2
Vegetable; 0 Fruit.
 
 
Nutr. Assoc. : 904532 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE
.

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