วันศุกร์ที่ 22 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Slow Cooker Chicken with Apricots and Dates - 4 pts; 21g Carbohydrate; 3g Dietary Fiber

 

PtsPlus NOT old pts.
Added 1 teaspoon ground Aleppo red pepper (or use 1/2 sweet paprika rubbed together with 1/2 caynne pepper). Delicious.
* Exported from MasterCook *

Slow Cooker Chicken with Apricots and Dates

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken meat -- boneless, skinless chicken thighs are best
1 large yellow onion -- finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped dried pitted dates
3/4 cup chicken broth
1/4 cup orange juice
To serve: -- cooked quinoa or brown rice

Put the chicken in the bottom of a 4 to 6-quart slow cooker.

My chicken was frozen solid. If you are using fresh chicken, shave off about 90 minutes or so of cooking time.

Add the diced onion and spices. Sprinkle on the apricots and dates. Pour the juice and broth evenly over the top.

Cover and cook on low for 6 to 7 hours, or on high for 3 to 5 hours. The chicken should be quite tender and shred easily with a fork. If your chicken isn't tender enough, stir well and cook for a bit longer on low.

Serve over quinoa or brown rice wiht a ladelful of the juices - the broth is indeed delicious.

Serves 6

Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 162 Calories; 3g Fat (15.9% calories from fat); 14g Protein; 21g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat.

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

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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
.

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(Weight-Watchers-Recipes) Slow Cooker Chicken Korma - 5 pts; 19g Carbohydrate; 4g Dietary Fiber

 

PtsPlus, NOT old pts
* Exported from MasterCook *

Slow Cooker Chicken Korma

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken thighs -- or breasts
1 large potato -- peeled and cut in 1/2" chunks
1 large onion -- coarsely chopped
14 1/2 ounces canned stewed tomatoes and juice -- (1 can)
1 garlic clove -- minced
1 teaspoon curry powder
1/2 teaspoon dried ginger
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/3 cup sour cream -- or plain yogurt (to add later)
To serve: -- cooked white or brown basmati rice for serving

Use a 4-quart slow cooker.

Put the chicken in the bottom of your slow cooker. Add the potato and onion. Pour in the stewed tomatoes, and add the garlic and spices.

Cover and cook on low for 6 to 8 hours, or on high for 4 hours.

Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over white or brown basmati rice.

Serves 4

Cuisine:
"Indian"
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): 194 Calories; 7g Fat (31.2% calories from fat); 16g Protein; 19g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 567mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : Cooker: 4-qt
Time: Low for 6 to 8 hrs, or High for 4 hours

Nutr. Assoc. : 0 0 0 213 0 0 3617 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 21 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Asian Brown Sauce - 0 pts; 2g Carbohydrate; trace Dietary Fiber

 

PtsPlus, NOT old pts
* Exported from MasterCook *

Asian Brown Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tablespoon oyster sauce -- plus 1 teaspoon
1 1/2 teaspoons hoisin sauce
1/2 teaspoon sherry
1/2 teaspoon soy sauce
1/4 teaspoon sugar
1/4 cup beef broth -- or meat drippings
1 tablespoon water
1/2 tablespoon cornstarch

Combine all the ingredients, adding the cornstarch last. Bring to a boil.

Cook on medium-low heat, stirring constantly to thicken mixture. The sauce should be neither too thin nor too runny, but thick enough to usse as a dip, if desired.

Makes 1/3 cup (5 one-tablespoon servings)

Cuisine:
"Asian"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 12 Calories; trace Fat (4.6% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 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) Asian Spicy Eggplant Stir-Fry - 3 pts; 9g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Asian Spicy Eggplant Stir-Fry - 3 pts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 eggplant
1 1/2 tablespoons oil -- for stir-frying
1 tablespoon red rice vinegar
1/4 teaspoon brown sugar
1 tablespoon soy sauce
1/2 tablespoon chopped garlic
1/4 teaspoon chili paste
1/8 teaspoon sesame oil

Wash the eggplant, cut off the ends, and slice diagonally into 1-inch pieces.

Add oil to a preheated wok or skillet. When the oil is hot, add the eggplant slices, stir-frying in batches if necessary. Stir-fry for about 2-3 minutes.

Add the red rice vinegar, brown sugar, soy sauce, garlic, and chili paste, and mix through. Drizzle the sesame oil over and give a final stir.

Serves 2

AuthorNote: This dish can be made with truncheon-shaped Chinese eggplant or the thicker eggplant commonly available in local supermarkets.

Description:
"3 pts; old pts NOT PtsPlus"
Cuisine:
"Asian"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 133 Calories; 11g Fat (68.6% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 522mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 4733 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
MARKETPLACE

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วันพุธที่ 20 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Slow Cooker Carrot Pudding - 3 pts; 8g Carbohydrate; 2g Dietary Fiber

 

PtsPlus, NOT old pts
* Exported from MasterCook *

Slow Cooker Carrot Pudding

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups grated carrots
1 small onion -- grated
1 cup heavy cream
1 egg -- beaten
2 teaspoons kosher salt
1 teaspoon ground nutmeg
1 tablespoon sugar

Use a 4-qt slow cooker.

Put the grated carrots and onion in your slow cooker.

In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar.

Pour the mixture into your slow cooker, and stir to mix with the grated carrots and onions.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.

When the carrots are tender, blend with a handheld stick blender or in a tractional blender to create a pudding-like consistency. Serve alongside [Favorites] and potatoes.

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): 121 Calories; 9g Fat (68.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 409mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Cooker: 4 qt
Time: LOW fr 4 to 5 hrs, or HIGH fr 2 to 3 hrs

Nutr. Assoc. : 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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วันอาทิตย์ที่ 17 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Frozen Brussel Sprout Pickles - 1 pts, 8g Carbohydrate; 3g Dietary Fiber

 

PtsPlus, NOT old pts
* Exported from MasterCook *

Frozen Brussel Sprout Pickles

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces frozen Brussels sprouts -- (2 packages)
3/4 cup rice vinegar -- (or cider vinegar in a pinch)
1 teaspoon salt
1 teaspoon sugar -- to 1 tablespoon
1/2 teaspoon dry mustard -- or turmeric
1 teaspoon Turkish oregano
1/2 teaspoon Aleppo red pepper flakes

Cook Brussels sprouts according to package directions; drain.

Put Brussels sprouts into a quart jar.

In a sauce pan combine remaining ingredients; bring to a boil over high flame.

Pour over Brussels sprouts. Cover jar and marinate in refrigerator at least 24 hours. Drain and serve with cocktail picks.

Yields 1 quart.

Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; trace Fat (6.8% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 1016 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 13 กรกฎาคม พ.ศ. 2554

(Weight-Watchers-Recipes) CHARD ENCHILADAS - 4 pts ;18g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

CHARD ENCHILADAS - 4 pts

Recipe By :Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. canola oil
2 cloves garlic -- peeled & chopped
1 onion -- peeled & chopped
4 cups chard -- stems removed & coarsely chopped
1 tbsp. butter
1 tbsp. flour
1/2 cup milk
1/2 cup grated cheddar cheese -- [I used a grated Mexican mix; pepper jack etc)
6 corn tortilla
1/2 cup hot salsa

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down.

Make a bechamel sauce: melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Serves 6

Description:
"4 pts; old pts, NOT PtsPlus"
Cuisine:
"TexMex"
Source:
"Marquita Farms"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 187 Calories; 11g Fat (51.4% calories from fat); 6g Protein; 18g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1325

__._,_.___
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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