(Weight-Watchers-Recipes) Beet Slaw - Raw Slaw: 3pts ; 16g Carbohydrate; 3g Dietary Fiber

 

PtsPlus NOT old pts
* Exported from MasterCook *

Beet Slaw - Raw Slaw

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fresh raw beet
1 fresh raw zucchini
1 fresh raw yellow squash
2 fresh raw carrots
1 raw onion
Dressing:
1/2 cup apple raw cider vinegar
1 TBS blackstrap molasses
1/4 tsp cayenne pepper
2 cloves garlic -- (to-3) finely chopped
sea salt to taste

Clean the veggies thoroughly, but don't peel them.
I like to take the veggies and run them over a grater on the larger holes to create long thin strips of veggies. You can chop them if you prefer.

Mix the vinegar, molasses, cayenne, garlic and sea salt together in a separate bowl. Mix the veggies in a large bowl then add the vinegar mixture.

Serves 4 to 6

Source:
"LesRomack dot com"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; trace Fat (3.7% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2231 26408 5654 260 4288 0 2059 0 0 0 0

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 11

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Aji Salsa - Columbian ; 0 pts; 1g Carbohydrate; trace Dietary Fiber

 

Old pts NOT PtsPlus
* Exported from MasterCook *

Aji Salsa - Columbian

Recipe By :Adapted from a recipe from Colombian Embassy chef Gladys Rodriguez.

Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches cilantro -- (about 1 1/2 cups) finely chopped
6 scallions -- white parts only, finely chopped
1/2 teaspoon hot pepper sauce -- such as Tabasco, or to taste
6 plum tomatoes -- peeled, seeded and finely diced 1 cup water
Salt

In a medium bowl, combine the cilantro, scallions, hot pepper sauce or chili peppers, tomatoes, water and salt to taste. The mixture should taste like a salsa but with a more liquid consistency. If not using right away, cover and refrigerate.

Makes about 2 cups (32 one-tablespoon servings)

3 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 21mg sodium, 1g carbohydrates, 0g dietary fiber, n/a sugar, 0g protein.

Colombian households have their own favorite version of aji salsa, some using lime juice and vinegar. This is the one served at the Colombian Embassy. Of the garnishes, aji salsa and capers give the soup a burst of flavor. In lieu of hot pepper sauce, you can use 4 red chili peppers, finely chopped.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Tested by Leigh Lambert for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4 Calories; trace Fat (9.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 9

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Agave Tomato Jam - 0 pts; 6g Carbohydrate; 1g Dietary Fiber

 

Old pts NOT PtsPlus
* Exported from MasterCook *

Agave Tomato Jam

Recipe By :Top Tomato 2009 finalist Joan Summers of Arlington.

Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds tomatoes -- peeled (see NOTES)
2/3 cup agave nectar
3 tablespoons lemon juice -- approx., or juice of 1 lemon
1 tablespoon minced ginger root -- grated or minced (1 tablespoon), about 1 to 1 1/2-inch piece
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes -- (may substitute 1 small jalapeño pepper, stemmed, seeded and minced)

If you're packing this jam for long-term storage, have ready a clean, sterilized pint jar (see NOTES) with a new lid and band.

If desired, discard the seeds of the peeled tomatoes, then coarsely chop the tomatoes and place in a medium, heavy-bottomed saucepan over medium or medium-high heat.

Add the agave nectar, lemon juice, ginger root, allspice, cinnamon, cloves, salt and crushed red pepper flakes, stirring to mix well. Once the mixture starts bubbling, reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour, until it reaches the consistency of jam.

Transfer to the sterile jar, leaving 1/4- to 1/2-inch of head space, and seal. Process the jar in a hot-water bath to seal (according to the jar manufacturer's directions), or refrigerate immediately for up to 1 week. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the food. Seal tightly and let cool to room temperature; the mixture will thicken slightly as it cools.

NOTES: To peel the tomatoes, bring a medium pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. The skin should slip off.

To sterilize the empty jar, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse the pint jar in the pot. Place the ring and lid in a separate small saucepan and cover them with very hot water. Leave the jar and lid immersed while you cook the jam.

Makes about 1 pint (32 one-tablespoon servings)

25 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 74mg sodium, 6g carbohydrates, 0g dietary fiber, 6g sugar, 1g protein.

This spicy-sweet condiment is particularly good atop a slice of homemade sourdough bread with a small wedge of goat cheese.

MAKE AHEAD: Can the jam for long-term storage; or let it cool completely, then cover and refrigerate for up to 1 week.

Source:
"Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; trace Fat (2.3% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat.

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

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 9

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Alannas Beet Pesto - 2 pts; 16g Carbohydrate; 4g Dietary Fiber

 

* Exported from MasterCook *

Alannas Beet Pesto - 2 pts

Recipe By :Adapted from Wolf Pine Farm's newsletter, 2006 Week 11
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked beets -- (there are several ways to cook beets)
2 cloves garlic
1/2 cup cilantro -- (or basil)
1 tablespoon balsamic vinegar
1/3 cup sunflower seeds -- (toasted) or walnuts (toasted)
Salt -- to taste

Olive oil? Natalie's recipe calls for 1/4 cup, I used none at all

Mix all the ingredients in the food processor til it reaches desired consistency, just a few pulses really.

NUTRITION ESTIMATE
Per Tablespoon, no oil added: 20 Cal (38% from Fat, 15% from Protein, 47% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 3 g Carb; 1 g Fiber; NetCarb2; 1 g Sugar; 5 mg Calcium; 0 mg Iron; 15 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

To celebrate Wolf Pine Farm's first CSA deliveries, I tried a beet recipe shared by Natalie, the farm manager. Natalie and I are fellow beet lovers -- and her beet pesto is my new favorite! It couldn't be easier: just toss roasted beets into the food processor with traditional pesto ingredients.

I served the beet pesto on crostini with goat cheese, where the earthy beets could shine against the tangy cheese. But I would also stir it into rice or mashed potatoes, use it as a pizza topping, and of course, stir it into hot pasta, maybe with some quick-cooked beet greens.

NUTRITION NOTES Traditional pesto includes a pile of olive oil. Natalie's recipe also called for 1/4 cup. But with pesto, I've learned that it pays to add the olive oil last, just enough to taste. And here, the beets were so moist, the garlic so pungent, the vinegar so tart -- that no oil was needed. So yes, this is a no-oil added pesto!

Description:
"2 pts; Old pts, NOT PtsPls"
Source:
"Alanna Kellog at Veggie Venture, Kitchen Parade"
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 6g Fat (39.6% calories from fat); 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 7

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Thai Plum Sauce - 1 pts; 8g Carbohydrate; trace Dietary Fiber

 

PtsPlus
* Exported from MasterCook *

Thai Plum Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces canned prune plums -- drained, reserving juice
2 tablespoons brown sugar
4 tablespoons rice vinegar
1 ginger root slice
1 garlic clove
1/2 cup canned juice from the drained plums
1/2 cup water

Remove the plum pits. In a medium saucepan, bring all the ingredients to a boil. Simmer, covered, for about 2 hours, or until the plums are soft.

Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth. Cool and chill in the refrigerator. Use within a few days.

Yields 2/3 cup (10 one-tablespoon servings)

AuthorNote: For the best results, prepare the plum sauce several hours ahead of time to give the flavors a chance to blend.

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:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; trace Fat (0.1% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.

NOTES : Total cost: $4.98

Nutr. Assoc. : 927028 0 0 0 0 1199 0

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 9

Visit Your Group

*************************************************************
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.

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Mexican Turnip and Mustard Leaf Rolls - 2 pts; 1g Carbohydrate; 1g Dietary Fiber

 

PtsPlus
* Exported from MasterCook *

Mexican Turnip and Mustard Leaf Rolls - 2 pts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 bunch turnip leaves
1/2 bunch mustard leaves
2 tablespoons butter
1/8 cup fresh epazote leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Remove the stems from the turnip and mustard leaves and wash the leaves thoroughly. Pat dry with a paper towel.

Remove the stems from the epazote leaves and mince the leaves.

Layer 1 turnip leaf then 1 mustard leaf. Add 1/2 teaspoon of butter in the center of the mustard leaf. Sprinkle with [minced] epazote leaves, salt, and black pepper. Roll up the leaves. Repeat with remaining leaves.

Place the leaf rolls in a frying pan with a small amount of water. Cover and turn the heat on low. Cook for 10 mintues on low heat.

Serves 3

AuthorNote: Any combination of leaves works well. If your local store has a small supply of exotic leaves, try spinach and beet leaves.

Description:
"2 pts; old pts NOT PtsPlus"
Cuisine:
"Mexican"
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): 74 Calories; 8g Fat (90.8% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

NOTES : Total cost: $1.08

Nutr. Assoc. : 0 4205 0 26544 0 0

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 9

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___

(Weight-Watchers-Recipes) Slow Cooker Ginger Almond Chicken - 6 pts ; 21g Carbohydrate; 3g Dietary Fiber

 

PtsPlus, NOT old pts
* Exported from MasterCook *

Slow Cooker Ginger Almond Chicken - 6 pts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless skinless chicken thighs
1 onion -- peeled and sliced in rings
1 teaspoon dried ginger
1/2 cup teriyaki marinade
3 green onions -- sliced
16 ounces frozen stir-fry vegetable mix -- to add later
To serve: -- cooked white basmati rice and 1/4 cup sliced almonds

Use a 4-qt slow cooker.

Put the chicken in the bottom of the slow cooker. Add the onion rings, ginger, teriyaki sauce, and green onions. Toss the chicken and onions to coat evenly with the sauce and ginger.

Cover and cook on low for 6 hours, or on high for 3 to 4 hours.

Add the stir-fry vegetables and cook on high for 30 to 40 minutes, or until fully hot.

Serve over white basmati rice with 1 Tablespoon sliced almonds as a garnish per plate.

Serves 4

Description:
"5 pts; old pts NOT PtsPlus"
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): 253 Calories; 5g Fat (19.0% calories from fat); 28g Protein; 21g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 1720mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : Cooker: 4-qt
Time: Low fr 6 hrs, or High for 3 to 4 hrs

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

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 9

Visit Your Group

*************************************************************
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.

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___