(Weight-Watchers-Recipes) Sweet Lorraine's Fig and Black Olive Tapenade - 12g Carbohydrate; 2g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

              Sweet Lorraine's Fig and Black Olive Tapenade

Recipe By     :Sweet Lorraine, Southfield, MI
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried figs
  1           teaspoon  fresh garlic -- chopped
     1/2           cup  black olives -- pitted
  1         Tablespoon  capers
  3                     anchovy fillets
  2        Tablespoons  lemon juice
     1/4           cup  extra virgin Spanish olive oil
     1/4           cup  fresh parsley -- finely   chopped

Combine all ingredients in a food processor until combined.   Serve with
assorted cracker or toast points.

Makes 1 1/2 cups (12 two-tablespoon servings)

Source:
  "Bob & Rob Allison's Ask Your Neighbor, WNZK 690 AM., June 2005"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 92 Calories; 5g Fat (49.4% calories
from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 95mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 3261 0

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(Weight-Watchers-Recipes) Smoked Trout Spread with Capers - 1g Carbohydrate; trace Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

                     Smoked Trout Spread with Capers

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- at room temperature
  4             ounces  smoked skinless trout fillet -- (1 fillet), flaked
  1 1/2    tablespoons  capers -- coarsely chopped
  1         tablespoon  minced flat-leaf parsley
  1         tablespoon  minced shallot
  1           teaspoon  finely grated lemon zest
                        Freshly ground pepper
                        To serve: -- Bagels and sliced tomatoes

In a medium bowl, using a spatula, mix the cream cheese with the trout
until blended but still slightly chunky.

Fold in the capers, parsley, shallot and lemon zest and season with
pepper. Scrape the spread into a small bowl and serve with bagels and
sliced tomatoes.

SERVINGS: 1 1/2 cups (6 one-quarter cup servings)
TOTAL TIME: 10 MIN

AuthorNote: Serve this supereasy spread with bagels and sliced tomatoes.

Make Ahead: The spread can be refrigerated overnight.

Source:
  "Melissa Rubel"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 156 Calories; 13g Fat (76.8%
calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 56mg
Cholesterol; 276mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Savory Artichoke Squares - 17g Carbohydrate; 3g Dietary Fiber; 5 pts plus

 

                      
* Exported from MasterCook *

                         Savory Artichoke Squares

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen artichoke hearts -- (1 package) well drained (not the marinated kind) or 1 (15-ounce) can artichoke hearts
     1/4           cup  olive oil -- plus 2 tablespoons
  1              large  yellow onion -- coarsely chopped
  1                cup  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
  3        tablespoons  finely chopped fresh parsley -- divided
     1/2      teaspoon  dried thyme
     1/2           cup  unsweetened soymilk
                        Salt and freshly ground black pepper
  2        tablespoons  vegan Parmesan
     1/2           cup  coarsely chopped walnuts

1. Preheat the oven to 425°F.Lightly oil an 8-inch square baking pan and
set aside. If using frozen artichoke hearts, in a medium saucepan of
boiling salted water, cook the artichoke hearts until tender, about 10
minutes. Drain and set aside to cool. 

2. In a medium skillet, heat 2 tablespoons of the oil over medium heat.
Add the onion, cover, and cook until soft, about 7 minutes. Set aside to
cool.

3. In a medium bowl, combine the flour, baking powder, and salt. Add the
remaining 1/4 cup oil and stir until the mixture resembles coarse crumbs.
Add the parsley, thyme, and soymilk and stir to combine. Stir in about
half the onions and spread the mixture evenly into the bottom of the
prepared pan.

4. Chop the cooked artichoke hearts and combine with the remaining cooked
onions. Add salt and pepper, to taste. Spread the artichoke and onion
mixture on top of the dough and sprinkle with the Parmesan and walnuts.
Bake until hot and cooked through, about 20 minutes. Cut into squares.
Serve immediately sprinkled with the remaining 1 tablespoon parsley.

Makes 9 squares

AuthorNote: Imbued with the flavors of artichoke and walnuts, these tasty
squares can be made ahead and reheated in a moderate oven. If cooking for
a crowd, this recipe is easily doubled.

Source:
  "1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 177 Calories; 11g Fat (52.6%
calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 226mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 900042 0 0 0 0 0 0 0 5062 0 3562 0

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(Weight-Watchers-Recipes) Moroccan Grilled Vegetable Skewers with Charmoula Sauce - 28g Carbohydrate; 8g Dietary Fiber; 8 pts plus

 

 8pts plus                      
* Exported from MasterCook *

         Moroccan Grilled Vegetable Skewers with Charmoula Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  coarsely chopped fresh parsley
     3/4           cup  coarsely chopped fresh cilantro
  3                     garlic cloves -- crushed
     1/2      teaspoon  ground coriander
     1/2      teaspoon  ground cumin
     1/2      teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  ground cayenne
  3        tablespoons  fresh lemon juice
     1/3           cup  olive oil
  4              large  shallots -- halved lengthwise
  1             medium  red bell pepper -- cut lengthwise into 1 1/2-inch squares
  1              small  eggplant -- cut into 1-inch chunks
  1             medium  zucchini -- cut into 1-inch chunks
  12                    white mushrooms -- lightly rinsed and patted dry
  12                    ripe cherry tomatoes

1. In a blender or food processor, combine the parsley, cilantro, and
garlic and process until finely minced. Add the coriander, cumin, paprika,
salt, cayenne, lemon juice, and oil. Process until smooth. Transfer to a
small bowl.

2. Preheat the grill. Thread the bell pepper, eggplant, zucchini,
mushrooms, and tomatoes onto skewers and arrange them in a shallow baking
dish. Pour about half of the charmoula sauce over the skewered vegetables
and marinate at room temperature for 20 minutes.

3. Place the skewered vegetables on the hot grill directly over the heat
source. Grill until the vegetables are browned and tender, turning once
halfway through the grilling, about 10 minutes total. Transfer to a
platter and spoon the remaining sauce over all. Serve immediately.

Serves 4

Variation: Broiled Vegetable Skewers: Arrange the skewered vegetables on a
broiler pan and place under the broiler, about 4 inches from the heat.
Broil until cooked on the inside and browned on the outside, about 8
minutes total, turning once halfway through 

Cuisine:
  "Moroccan"
Source:
  "1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 286 Calories; 19g Fat (55.4%
calories from fat); 7g Protein; 28g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 5
Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 20067 0 0 0 0 0 0 0 0 0 0 0 0 0 0 902557

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(Weight-Watchers-Recipes) Slow Cooker Southwestern Polenta with Corn Chiles - 15g Carbohydrate; 1g Dietary Fiber; 4 pts plus

 

4 pts plus; I also added a sprinkle of sun-dried tomatoes (the dry ones, not oil packed).
                       
* Exported from MasterCook *

            Slow Cooker Southwestern Polenta with Corn Chiles

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
  29            ounces  broth -- (2-14.5 oz cans)
  6             ounces  shredded Monterey Jack cheese -- (1 1/2 cups)
  1                cup  coarse-ground yellow cornmeal
  1                cup  frozen whole-kernel corn
  1                cup  evaporated milk
  4              ounce  diced green chile peppers -- (1 can) undrained
  2             cloves  garlic -- minced
  1           teaspoon  dried oregano -- crushed
     1/2      teaspoon  salt
                        To garnish: -- tomatoes, (optional)

Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner.
Coat liner with cooking spray. In a large bowl combine broth, cheese,
cornmeal, corn, evaporated milk, chile peppers, garlic, oregano, and salt.
Transfer cornmeal mixture to the prepared cooker.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking.
Turn off cooker. Let stand, covered, for 30 minutes, stirring
occasionally. If desired, garnish with chopped tomatoes.

Number of Servings: 12
Prep. 20 minutes 
Slow Cook: 7 to 9 hours (low) or 3 1/2 to 4 1/2 hours (high) 
Stand: 30 minutes 

Nutrition facts per serving: 137 cal., 7 g total fat (4 g sat. fat), 19 mg
chol., 49i mg sodium, 14 g carb., 1 g dietary fiber, 3 g sugar, 6 g
protein.

Cuisine:
  "TexMex"
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): 140 Calories; 6g Fat (39.7%
calories from fat); 6g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 201mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 0 0 0 435 0 0 901657 0 0 0 0

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