วันอังคารที่ 12 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Slow Cooker Vanilla Custard - 4 pts;20g Carbohydrate; trace Dietary Fiber

 

4 PtsPlus
* Exported from MasterCook *

Slow Cooker Vanilla Custard - 3 pts

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/2 cup sugar -- (I like baker's sugar because the granules are fine)
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
3 cups nonfat milk
1 teaspoon ground nutmeg

Use a 6 quart slow cooker with an inserted 1 1/2-quart casserole dish (Pyrex, Corningware, etc). Add water around the dish until halfway up the side. You are using the slow cooker as a bain-marie, or water bath.

In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt. In a glass measuring cup, heat the milk for 2 minutes on high in the microwave. Slowly whisk the heated milk into the egg and sugar mixture. Go slowly, or you'll scramble the eggs! Pour everything into the inserted casserole dish. Sprinkle nutmeg over the top.

Cover and cook on high for 2 to 4 hours. The custard should be set but still a little jiggly. Touch lightly with you finger to test. When set, unplug the slow cooker and let it sit with the lid off until the casserole dish has cooled enough to remove safely.

Chill in the refrigerator for 2 to 3 hours before serving.

Serves 6 to 8

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

Per Serving (excluding unknown items): 141 Calories; 3g Fat (20.5% calories from fat); 7g Protein; 20g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Cooker: 6 quart
Time: HIGH fr 2 to 4 hrs
Chill fr 2 to 3 hrs

Nutr. Assoc. : 0 0 0 0 0 0

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

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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Almond-Cornmeal Pancakes - 5 pts; 24g Carbohydrate; 2g Dietary Fiber

 

5 PTsPlus per serving (2 pancakes)
* Exported from MasterCook *

Almond-Cornmeal Pancakes

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1 tablespoon canola oil
1/2 teaspoon vanilla extract
3/4 cup sliced almonds -- toasted, divided
To serve: -- Accompaniments: Maple syrup, whipped cream, fresh fruit

Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the buttermilk, egg, oil, and vanilla extract in a medium bowl and whisk until smooth. Add the buttermilk mixture to the cornmeal mixture and stir until smooth; stir in 1/2 cup of the almonds. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Spoon batter in scant 1/4 cup measures into skillet. Cook pancakes until bubbles begin to appear on edges, 2 to 3 minutes. Turn and cook until bottoms are browned, 2 to 3 additional minutes. Serve pancakes with desired accompaniments.

Servings: 6 servings (12 pancakes)

Note: To make savory Almond-Cornmeal Pancakes perfect for serving with barbecued [Favorite], chili, or soup, substitute 1 cup grated Parmesan cheese for the sugar and omit the vanilla.

Source:
"Almond Board of California"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"12 pancakes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 172 Calories; 7g Fat (34.5% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 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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(Weight-Watchers-Recipes) Afghan Stuffed Vegetable Turnovers - 1 pts; Samoosi Yirakot ;8g Carbohydrate; 1g Dietary Fiber

 

1 pts; PtsPlus NOT old pts
* Exported from MasterCook *

Afghan Stuffed Vegetable Turnovers - Samoosi Yirakot

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 cup Fine matzoh meal
1 Egg -- beaten
1/4 teaspoon Salt
1/2 cup Cold water -- approx.
Filling:
1 tablespoon vegetable oil
1 medium Onion -- chopped
1 Garlic clove -- chopped
1 Potato -- peeled - cut into small pieces
1/2 cup Cauliflower -- (chopped)
1 Carrot -- chopped (1/2 C.)
1/2 cup Green peas -- fresh or frozen
1/2 cup Thin-sliced green beans
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
To fry: -- 1 cup vegetable oil for deep-frying

Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside.

Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.

Take the potato and 1/2 C. each of any other 3 vegetables (cauliflower, carrot, green peas, or green beans) and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.

Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm.

Makes about 20 turnovers.

ChupaNote: save your self some time and use wontons wrappers. If you prefer to bake them, preheat the oven to 425F. Spa

Cuisine:
"Central Asia"
Source:
"Ethnic Foods Company, 204 Central Ave, Osseo, MN 55369 - 952-593-3000"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"20 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 49 Calories; 1g Fat (19.9% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 3568 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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วันอาทิตย์ที่ 10 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Slow Cooker General Tso's Chicken - 4 pts; 16g Carbohydrate; 2g Dietary Fiber

 

4 PtsPlus, NOT old pts                     
* Exported from MasterCook *

                    Slow Cooker General Tso's Chicken

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless skinless chicken thighs -- cut into 1" cubes
  4                     garlic clove -- minced
  3        tablespoons  brown sugar
  1           teaspoon  dried ground ginger
  2        tablespoons  soy sauce
     1/2      teaspoon  crushed red pepper flakes
  16            ounces  frozen stir-fry vegetable mix -- (1 package) thawed, and rinsed in cold water

Use a 4 quart slow cooker.

Put the chicken into the bottom of your slow cooker and add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken with two spoons to coat it evenly.

Cover and cook on low for 5 to 6 hours, then add the frozen stir-fry vegetables and cook on HIGH for 1 hour, or until the vegetables are heated through.

Serve over brown or white basmati rice.

Serves 4

AuthorNote: General Tso's chicken served in restaurants is usually breaded and deep-fried, which is not healthy and laden with gluten. This take-out fake-out version is much better for your heart, and your wallet.

Cuisine:
  "Asian"
Source:
  "More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
  "July 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 3g Fat (15.4% calories from fat); 15g Protein; 16g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 1000mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : Cooker: 4 quart
Time: LOW fr 5 - 6 hrs, plus 1 hr

Nutr. Assoc. : 0 0 0 3617 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) Slow Cooker Ethiopian Chicken Stew - 2 pts - 8g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Slow Cooker Ethiopian Chicken Stew - 2 pts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 1/2 ounces canned diced tomatoes -- undrained (1 can)
1 1/2 pounds boneless skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions -- diced, or 3 tablespoons dried minced onion flakes
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper -- more to taste
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 cups water
To serve: -- 8 hard-boiled eggs

Use a 6-quart slow cooker.

Empty the contents of the canned tomatoes into your slow cooker. Put in the chicken thighs and lemon juice. Add a pat of butter, diced onion, and all the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, high for 4 to 5 hours, or until the onions are soft and translucent.

Ladle into bowls with a peeled but intact hard-boiled egg.

Serves 8

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

Per Serving (excluding unknown items): 119 Calories; 5g Fat (37.4% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Cooker: 6 qt
Time: LOW fr 6 to 8 hrs, or HIGH fr 4 to 5 hrs

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

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

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

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วันศุกร์ที่ 8 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) WW Vegetable Dumplings with Soy Dipping Sauce - 3 pts; 6g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

WW Vegetable Dumplings with Soy Dipping Sauce - 3 pts

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 spray cooking spray
2 tsp olive oil
1 1/2 cup green cabbage -- shredded, or cole slaw mix (shredded green cabbage and carrots)
1/2 cup carrot -- shredded
2 medium garlic clove -- minced
2 medium scallion -- minced, divided
2 tsp low-sodium soy sauce
24 wonton wrapper -- half of a 12 oz package
1/4 cup low-sodium soy sauce
1 tsp sesame oil

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and 1 minced scallion; sauté until cabbage wilts, about 2 minutes. Remove from heat and stir in 2 teaspoons of soy sauce.

Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Meanwhile, in a small bowl, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons. Yields 4 wontons and 1 tablespoon of dipping sauce per serving.

Servings: 6 (makes 24 wontons)
Preparation Time: 20 min
Cooking Time: 18 min

Kick off Wonton Week with our baked version of vegetable dumplings – they're packed with cabbage and carrots. Your guests will never know they're light!

Description:
"3 pts, old pts NOT PtsPlus"
Cuisine:
"Asian"
Source:
"Weight Watchers International"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"24 wontons"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 1g Fat (20.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 4920 0 0 0 0 905617 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) CL Black Eyed Peas Hummus - 2 pts ; 25g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

CL Black Eyed Peas Hummus - 2 pts

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves -- peeled
1/2 cup fresh lemon juice -- (about 2 lemons)
1/3 cup tahini -- (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 cans black-eyed peas -- (15.8-ounce) drained
14 pitas -- (6-inch) quartered
Fresh chives -- (optional)

Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.

Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)

CALORIES 121 (15% from fat); FAT 2g (sat 0.3g,mono 0.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 45mg; CARBOHYDRATE 21.2g; SODIUM 263mg; PROTEIN 4.7g; FIBER 1.3g

Make-ahead tip: Hummus can be made up to two days in advance; just cover and chill.

Description:
"2 pts: old pts NOT PtsPlus"
Cuisine:
"MidEastern"
Source:
"Cooking Light, NOVEMBER 1999"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 2g Fat (13.0% calories from fat); 6g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 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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