(Weight-Watchers-Recipes) Victor Lim’s Plum Sauce - 1 pt; 7g Carbohydrate; trace Dietary Fiber

 

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Victor Lim's Plum Sauce

Recipe By :Victor Lim's [restaurant], Detroit
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons plum preserves
4 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon hot powdered dry mustard

Mix all plum sauce ingredients ingredients together and serve over hot egg rolls.

Makes 1/2 cup (8 one-tablespoon servings)

Victor Lim's was one of Detroit's favorite Downtown Chinese restaurants. Many of you that remember Lim's will be very happy to have the plum sauce recipe from Lim's. Happy egg rolling!

Cuisine:
"Asian"
Source:
"Bob & Rob Allison, March, 2009 Menu Minder, Issue #305."
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 28 Calories; trace Fat (4.9% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 518

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(Weight-Watchers-Recipes) Sweet 'n' Sour Beet Salsa - 1 pt, 5g Carbohydrate; 1g Dietary Fiber

 

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Sweet 'n' Sour Beet Salsa

Recipe By :Aunt Nellie's Beets
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
31 ounces Aunt Nellie's Ruby Red Sweet and Sour Harvard Beets -- (2 jars) rinsed, drained and chopped, or pickled beets
11 1/2 ounces mandarin oranges -- (1 can) peeled and diced, or 2 medium oranges
4 tablespoons chopped scallions
4 tablespoons minced cilantro
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
1/2 teaspoon salt

In a medium bowl, combine all ingredients; blend gently.

Cover and refrigerate for about 30 minutes for flavors to develop.

Serves 32

Nutrition facts per tablespoon: 9 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 29 mg sodium, 0 g fiber

Source:
"Chicago Sun Times"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; trace Fat (1.5% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit.

Nutr. Assoc. : 4459 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Beet and Sumac Salad - 2 pts; 10g Carbohydrate; 2g Dietary Fiber

 

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* Exported from MasterCook *

Beet and Sumac Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large unpeeled beets
Red wine vinegar
2 teaspoons ground sumac
2 handfuls arugula leaves
1 large red onion -- thinly sliced
1 cup whole milk yogurt
1 tablespoon lemon juice -- to 2 T.
2 tsp. tahini
2 cloves garlic -- crushed
Salt and pepper
To serve: -- flat bread, such as lavash, and marinated olives

1. Cook beets in a large pan of gently boiling water until tender, 30–40 minutes. (Add a drop or two of red wine vinegar to help set the beets' color.) Drain the beets and let cool. Peel the beets, then cut them into quarters and thinly slice.

2. Put the sliced beets, sumac, arugula, and red onion into a serving bowl.

3. Mix yogurt, lemon juice, tahini, garlic, and salt and pepper to taste in a bowl. Pour dressing over the salad and toss gently. Serve with a flat bread, such as lavash, and marinated olives, if you like.

SERVES 6

"[This] Middle Eastern winter salad with a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon," writes Jake Tilson, "[is] a great addition to a mezze supper." Sumac, a purple-hued spice that's ground from the dried berries of the sumac tree, has a sour, almost astringent bite. It's used widely all over the eastern Mediterranean as a flavoring and souring agent, in such preparations as hummus and the ubiquitous sliced onions that accompany grilled meat dishes.

Source:
"Saveur Magazine"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 3g Fat (33.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 902231 0 0 0 0 1671 0 0 0 0 0

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A good Credit Score is 720, find yours & what impacts it at freecreditscore.com.

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(Weight-Watchers-Recipes) Ballymaloe Piperonata - 3 pts; 8g Carbohydrate; 2g Dietary Fiber

 

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Ballymaloe Piperonata

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- sliced
2 red peppers
2 green peppers
6 large tomatoes -- (dark red and very ripe)
2 tablespoons olive oil
Salt -- freshly ground pepper and sugar
1 garlic clove -- crushed
2 fresh basil leaves -- or to taste

Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.

Serves 8-10

Piperonata - the Italian Pepper and Tomato stew can also be used in a myriad of ways. It too is delicious with [cFavorite], and when paired with poached eggs it becomes the classic piperade.
The sweetness of the peppers is particularly delicious with [cFavorite]. Piperonata, unlike the tomato fondue and mushroom a la crème can be eaten cold and is delicious with goat cheese or mozzarella. Drizzle with a little tapenade or pesto.

Cuisine:
"Italian"
Source:
"Ballymaloe Cooking School, Ireland"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

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

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(Weight-Watchers-Recipes) Apple and Beet Slaw With Horseradish Dressing - 2 pts; 10g Carbohydrate; 2g Dietary Fiber

 

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* Exported from MasterCook *

Apple and Beet Slaw With Horseradish Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sour cream
1/4 cup fat free mayonnaise
1/4 cup plain nonfat yogurt
3 tbsp horseradish sauce
3 tbsp red wine vinegar
1 pinch chopped parsley -- for garnish
16 oz fresh shredded cabbage
1 cup canned sliced beets -- drained well and diced
2 medium apples -- cored and chopped



1 In a small bowl, combine dressing ingredients. Stir until well blended; set aside.
2 Place the shredded cabbage in a large salad bowl. Set aside 2 tablespoons of the diced beets. Top cabbage with remaining beets and the apples.
3 Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve immediately.

Serves 10

Shredded cabbage, beets, and Granny Smith apples covered with a delicious dressing.

Source:
"DiabeticLife"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 4g Fat (41.0% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 926713 0 0 0

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(Weight-Watchers-Recipes) Eastern European Sweet and Sour Red Cabbage - 4 pts plus; 20g Carbohydrate; 3g Dietary Fiber

 

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Sweet and Sour Red Cabbage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- (1/2 stick)
2 pound red cabbage -- thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Serves 6-8.

ChupaNote: to make this dish vegan, substitute vegetable oil for butter or use an organic margarine. I also added 1 teaspoon red pepper flakes to the butter, infusing it shortly before adding the cabbage. Don't burn the pepper flakes; it tastes bitter.

Cuisine:
"Eastern European"
Source:
"Simply Recipes dot com"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 7g Fat (41.4% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 82mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

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

 

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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

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