วันศุกร์ที่ 8 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Chinese Vegetable Dumplings - 1 pts ; 8g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Chinese Vegetable Dumplings - 1 pts

Recipe By :Everyday Chinese Cooking
Serving Size : 40 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound circle-shaped wonton wrappers
1 ounce dried black mushrooms
2 ounces canned Sichuan preserved cabbage -- (available at Asian markets)
4 ounces fresh peas
4 ounces chopped green onion -- white part only
4 ounces chopped carrot
1 teaspoon sesame oil
1 Pinch sugar
1 small egg white
2 tablespoons vegetable oil -- divided
Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic



Cover wonton wrappers with a damp towel. Set aside.

Soak the black mushrooms in hot water for 20 minutes, or until soft. Rinse with cold water a few times, squeezing out the excess water. Cut off and discard stems. Coarsely chop the mushroom caps. Place in a medium bowl. Rinse Sichuan cabbage in cold water and pat dry with paper towels. Coarsely chop into small diced pieces. Add to mushrooms along with peas, green onion, carrot, sesame oil and sugar and mix together for the filling.

Beat the egg white with 1 tablespoon water for sealing the dumplings.

Place 2 teaspoons filling in center of each wonton circle. Brush with the egg mixture along the edge and fold over to form a half circle.

Heat a large, nonstick skillet over high heat. Add 1 tablespoon vegetable oil and reduce the heat to medium.

Add 20 dumplings and fry for 1 minute. Add 1/2 cup water, cover and cook 1 minute. Remove cover and continue to cook until water is fully absorbed, about 2 minutes. Repeat the process until all the dumplings are cooked.

To make sauce: Blend soy sauce, vinegar and garlic in small bowl to serve with hot dumplings.

Makes about 40 dumplings.

Per dumpling: 48 calories; 1 g fat (0.1 g saturated fat; 19 percent calories from fat); 8 g carbohydrates; 1 mg cholesterol; 123 mg sodium; 2 g protein; 1 g fiber.

These can be prepared ahead of time and will take 1 minute (or until hot) to reheat 20 dumplings in the microwave, or you can reheat them in a frying pan in 2 tablespoons of water over medium heat for 3 to 5 minutes, covered.

Description:
"1 pts each; old pts NOT PtsPlus"
Cuisine:
"Asian"
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"40 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 48 Calories; 1g Fat (18.7% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 905617 903130 1335 0 0 0 0 0 0 0 0 0 0 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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(Weight-Watchers-Recipes) Beet Chutney With Walnuts - 1 pts

 

Old pts, NOT PtsPlus
* Exported from MasterCook *

Beet Chutney With Walnuts - 1 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium beet -- roasted, peeled, and, diced
1/2 cup red onion -- finely, diced
1 pinch cayenne pepper
1/4 tsp lemon -- zest
1 1/2 tsp lemon -- juice
1 tbsp walnuts -- chopped
salt
freshly cracked black pepper


1.Preheat oven to 400 degrees F
2.To roast the beets, place them in a pan with a little water, cover with tinfoil and bake for 45 to 60 minutes until tender.
3.Cool, then peel and dice beets. Place in a bowl.
4.In a skillet, sauté onions in olive oil for 1 to 2 minutes.
5.Add to beets along with the rest of the ingredients. Mix and adjust seasoning.

Serves 4

Description:
"1 pts; Old pts, NOT PtsPlus"
Source:
"Foodnetwork; Christine Cushing Live: In Season"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 1g Fat (19.2% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 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
.

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วันพุธที่ 29 มิถุนายน พ.ศ. 2554

(Weight-Watchers-Recipes) Slow Cooker Sauerkraut Soup - 2 pts - 12g Carbohydrate; 4g Dietary Fiber

 

Old pts, NOT PtsPlus
* Exported from MasterCook *

Slow Cooker Sauerkraut Soup - 2 pts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces button mushroom -- sliced
1 small onion -- peeled and diced
2 tablespoons olive oil
4 cups broth -- 'chikn' or vegetable
14 1/2 ounces sauerkraut -- (1 can)
14 1/2 ounces crushed Italian tomatoes -- (1 can)
1/2 teaspoon caraway seeds
1 celery stalk -- chopped
1 carrot -- peeled and chopped

Use a 4-quart slow cooker. In a skillet on the stove, brown the mushrooms and onion in the olive oil. When lightly browned, put them into your slow cooker. Add the broth and the entire cans of sauerkraut and crushed tomatoes. Stir in the caraway, celery, and carrot. Cover and cook on LOW for 6 to 8 hours. Serve with crusty bread.

Makes 6 servings

AuthorNote: I do like sauerkraut! I'm annoyed at myself for avoiding it for so long - I don't know why I was so hesitant to give it a try. A great big thank-you to Rosalind for sending me this recipe. Taking the time to brown the mushrooms and onion in the olive oil is an important step as it provides a bit of fat from the olive oil and lots of flavor.

Description:
"2 pts, NOT PtsPlus"
Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 5g Fat (43.3% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 615mg Sodium. Exchanges: 2 Vegetable; 1 Fat.

NOTES : Cooker: 4-qt
Time: LOW for 6-8 hrs

Nutr. Assoc. : 0 0 0 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
.

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วันพฤหัสบดีที่ 23 มิถุนายน พ.ศ. 2554

(Weight-Watchers-Recipes) Spaghetti with Kale - 4 pts ;28g Carbohydrate; 3g Dietary Fiber

 

4 PtsPlus
* Exported from MasterCook *

Spaghetti with Kale - 3 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 onion -- sliced and separated into rings
1 shallot -- sliced
1 clove garlic -- crushed
3 cups shredded curly kale
1 cup stock
2 cups cooked spaghetti
To serve: -- Freshly grated Parmesan cheese

Heat a large skillet over medium-high heat. Then add oil, onion, shallot, and garlic.
Reduce heat to medium and saute until onion is just wilted, about 5 minutes (be careful not to burn garlic).
Add kale and continue to saute until it is moist and has brightened a bit in color, about 1 minute.
Then add stock and cover loosely with crumbled foil. Reduce heat to simmer and simmer until most of the stock has evaporated and kale is soft but still a lively green, about 7 to 10 minutes. Stir in pasta and continue to simmer until heated through, about 1 minute. Serve hot, sprinkled with Parmesan.

Makes 4 servings.

ChupaNote: When you stir in the pasta, add a handful of minced red/orange/yellow bell peppers (or hot peppers). I thought it needed way more garlic.

Description:
"3 pts, not Pts Plus"
Cuisine:
"Italian"
Source:
"Nancy's Kitchen dot com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 3g Fat (17.3% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 2670 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Balsamic Beet Tapenade - 1 pt 3g Carbohydrate; trace Dietary Fiber

 

1 PtPlus                    
* Exported from MasterCook *

                          Balsamic Beet Tapenade

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  beets -- (15 ounces each) drained
  1             medium  shallot -- peeled, chopped
  1              sprig  fresh rosemary -- minced
  2        tablespoons  honey
                        Zest of 1 orange
  1         tablespoon  balsamic vinegar
  1           teaspoon  salt
     1/2      teaspoon  ground black pepper
                        To serve: -- Bread, toasted for serving
                           

In a food processor, combine all ingredients. 
Process until mostly smooth, scraping down the  sides of the bowl as necessary.
Serve with  toasted slices of baguette or other crusty bread.

Makes: 2 cups
Preparation time: 10 minutes
Total time: 10 minutes

Analysis per 2 tablespoons. 23 calories (0%  from fat), 0 grams fat (0 grams sat. fat), 6  grams carbohydrates, 0 grams protein, 192  mg sodium, 0 mg cholesterol, 1 gram fiber.

Cuisine:
  "French"
Source:
  "Detroit Free Press,  Nov. 28, 2010"
S(Formatted by Chupa Babi):
  "June 2011"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; trace Fat (1.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 141mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 1012 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
.

__,_._,___
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วันอังคารที่ 21 มิถุนายน พ.ศ. 2554

(Weight-Watchers-Recipes) WW Polenta with Baby Spinach - 4 pts - 31g Carbohydrate; 3g Dietary Fiber

 

Old pts not PtsPlus
* Exported from MasterCook *

WW Polenta with Baby Spinach - 4 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups fat-free broth
1 cup uncooked cornmeal -- in the form of instant polenta
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2 cups spinach -- baby leaves, stems removed, chopped
1/2 cup grated Parmesan cheese -- Parmigiano Reggiano recommended
1/4 cup fat-free evaporated milk

Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.

Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.

Notes: Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.

Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.

Serves 4
Prep time: 8 mins
Cooking time: 12 mins

Celebrate spring with fresh baby greens. We paired them with creamy polenta and freshly grated parmesan cheese for a sure-fire winner.

Description:
"4 pts"
Cuisine:
"Italian"
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 4g Fat (14.5% calories from fat); 18g Protein; 31g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 945mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 435 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
.

__,_._,___
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วันจันทร์ที่ 30 พฤษภาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Shrimp Lo Mein - 5 pts old pts - 24g Carbohydrate; 7g Dietary Fiber

 


* Exported from MasterCook *

Shrimp Lo Mein - 5 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 10%) LowFat (Less than 15%)
LowFat (Less than 20%) Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tofu noodles -- (shirataki), drained, rinsed thoroughly under cold water, and blotted dry
1 pound peeled frozen raw medium shrimp -- [31 to 40-count], thawed according to package directions and rinsed well
3 tablespoons light teriyaki sauce
18 ounces frozen Szechuan vegetable blend
1 cup frozen shelled edamame
1/2 cup vegetable broth, ready-to-serve -- low-sodium if desired
1 tablespoon cornstarch

Place the noodles on a dinner plate. Microwave for 40 seconds on HIGH. Remove the plate from the microwave, fluff the noodles with a fork, and microwave for another 40 seconds on HIGH. Set aside.

Place the shrimp in a small bowl and toss with 2 tablespoons of the teriyaki sauce. Set aside.

Place the vegetables and shelled edamame in a large nonstick skillet with the vegetable broth. Cover and cook, stirring occasionally, over medium-high heat for 8 to 10 minutes, or until cooked through.

Stir the shrimp into the vegetable mixture. Cover and cook for 5 to 7 minutes, or until the shrimp are pink and cooked through.

Combine the remaining tablespoon of teriyaki sauce and the cornstarch, and add to the shrimp mixture, cooking and stirring until thickened. Gently add the tofu noodles to the skillet and cook, stirring, until warmed through.

Description:
"5 pts; old pts not PointsPlus"
Cuisine:
"Asian"
Source:
"The Metabolism Miracle Cookbook by Diane Kress, 2011"
S(Formatted by Chupa Babi):
"May 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 281 Calories; 4g Fat (14.9% calories from fat); 33g Protein; 24g Carbohydrate; 7g Dietary Fiber; 173mg Cholesterol; 962mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 1372 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
.

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