(Weight-Watchers-Recipes) Light Lemon Squares - 14g Carbohydrate; trace Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

                           Light Lemon Squares

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
     1/2           cup  flour
  2        tablespoons  powdered sugar
  2        tablespoons  butter
  1         tablespoon  cold water
                        FILLING:
  2                     eggs
     3/4           cup  granulated sugar
     1/2      teaspoon  baking powder
  2 1/2    tablespoons  fresh lemon juice
  1               Dash  salt
     1/2    tablespoon  powdered sugar

Make the crust: Mix flour and sugar in a bowl. Blend in butter and cold
water with pastry blender or fingertips. Coat an 8x8-inch square pan with
nonstick cooking spray; pat Crust evenly in bottom of pan. Bake at 350°
for 10-15 minutes until lightly browned.

Make the filling: Beat together eggs, sugar, baking powder, lemon juice,
and salt. Pour over baked Crust and return to oven for 20-25 minutes at
same temperature. Cool. Cut into squares. Sprinkle with powdered sugar.

Yields 16 servings.

Source:
  "The Fruit of Her Hands"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 78 Calories; 2g Fat (23.9% calories
from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 30mg
Cholesterol; 56mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Golden Peach Gazpacho - 25g Carbohydrate; 4g Dietary Fiber; 3 pts plus

 

 Exported from MasterCook *

                          Golden Peach Gazpacho

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sweet yellow peppers
  1                     sweet red pepper
  4                     peaches -- peeled, pitted
  1              clove  garlic -- minced
     1/2           cup  peach nectar -- *
     1/2           cup  vegetable stock
  2        tablespoons  chopped fresh chives
  1         tablespoon  white wine vinegar
     1/4      teaspoon  sea salt
     1/4      teaspoon  pepper
  1               Dash  hot pepper sauce

Place peppers on greased grill or rimmed baking sheet. Grill over
medium-hot coals, or broil, turning often, until charred (it is quite a
bit faster in an oven). Let cool slightly; peel and seed, catching any
juices in a bowl. In a processor or blender, puree half the peppers and
half the peaches; add to bowl with pepper juice.
Cut remaining peppers and peaches into small dice; add to bowl along with
garlic, peach nectar, stock, half the chives, vinegar, salt, pepper, and
pepper sauce. Cover and chill thoroughly, about an hour. Serve, garnished
with remaining chives. 

Serves 4.

Note: *If you don't have peach nectar, puree a peach, press through a
sieve, and add a bit of water, enough to give a nectar-like consistency.

AuthorNote: Sweet, tangy, and a bit of a bite. (And you thought gazpacho
was only red.)

Source:
  "Simply Souper!"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.9% calories
from fat); 2g Protein; 25g Carbohydrate; 4g Dietary Fiber; trace
Cholesterol; 329mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 1
Fruit; 0 Fat; 0 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Slow Cooker Sweet Potato and Barley Chili - 5 pts plus

 

                     
* Exported from MasterCook *
                Slow Cooker Sweet Potato and Barley Chili
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 10%)
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28            ounces  crushed tomatoes -- (28 ounce) 1 can
  15            ounces  red beans -- (15 ounce) 1 can,  rinsed and drained
  14 1/2        ounces  chik'n broth -- (14.5 ounce) 1 can
  1             medium  sweet potato -- peeled and cut into 1-inch pieces
     3/4           cup  chopped red sweet pepper -- (1 medium)
     1/2           cup  chopped onion -- (1 medium)
     1/2           cup  regular barley
     1/2           cup  water
  1         tablespoon  chili powder -- depending on heat of your powder
  1         tablespoon  lime juice
  3             cloves  garlic -- minced
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  ground black pepper
                        To serve: -- Snipped fresh cilantro (optional), Lime wedges (optional)
In a 3 1/2 or 4-quart slow cooker combine tomatoes, beans, broth, sweet
potato, sweet pepper, onion, barley, the water, chili powder, lime juice,
garlic, cumin, salt, oregano, and black pepper.
Cover and cook on low-heat setting for 6 to 7 hours, or on high-heat
setting for 3 to 3 1/2 hours.
If desired, top each serving with cilantro and serve with lime wedges.
Number of Servings: 6
Prep: 20 minutes
Slow Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
Nutrition facts per serving: 198 cal. (5% fat cals), 1 g total fat (o g
sat. fat), 1 mg chol., 930 mg sodium, 41 g carb., 11 g dietary fiber, 9 g
protein.
ChupaNote: I'm not a big fan of oregano in chili, unless it is Mexican
orgegano. I replaced the oregano with dried ground coriander. Next time,
I'll toss in some chopped fresh jalapeno, to add some heat and some green.
Description:
  "5 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 1g Fat (5.4% calories
from fat); 8g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 743mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 0 Fat.
NOTES : Cooker: 3 1/2 to 4 qt
        Time: LOW fr 6 to 7 hrs, or HIGH fr 3 to 3 1/2 hrs
Nutr. Assoc. : 0 26001 0 0 920164 0 2151 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Creamy Grits with Roasted Poblanos - 23g Carbohydrate; trace Dietary Fiber; 6 pts plus

 

                     
* Exported from MasterCook *
              Slow Cooker Creamy Grits with Roasted Poblanos
Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     fresh poblano chile peppers
  2               cans  reduced-sodium broth -- (14.5-ounce) chik'n or veg, or lquid of choice
  2 1/2           cups  water
  1 1/2           cups  regular hominy grits
     1/4      teaspoon  salt
     1/8      teaspoon  ground black pepper
  2               cups  shredded aged cheddar cheese -- (8 ounces)
                        Milk -- (optional)
Preheat oven to 425F. Line a baking sheet with foil. Cut poblano peppers
in half lengthwise; remove stems, seeds, and membranes. Place pepper
halves, cut sides down, on the prepared baking sheet. Roast for 20 to 25
minutes or until peppers are charred and very tender. Bring foil up around
peppers and fold edges together to enclose. Let stand about 15 minutes or
until cool enough to handle. Using a sharp knife, loosen edges of skins;
gently pull off and discard skins. Cut peppers into 2 x 1/4-inch strips.
In a 3 1/2- or 4-quart slow cooker combine pepper strips, broth, the
water, grits, salt, and black pepper.
Cover and cook on low-heat setting for 3 to 3 1/2 hours, or on high-heat
setting for 1 1/2 to 1 3/4 hours, or until a small amount of liquid is
visible on top of grits mixture.
Before serving, gradually add 1 1/2 cups of the cheese to grits mixture,
stirring until cheese is melted. If grits mixture becomes too thick, stir
in enough milk to reach desired consistency. Top each serving with some of
the remaining 1/2 cup cheese.
Number of Servings: 8 to 10
Prep: 25 minutes
Roast: 20 minutes at 425°F
Stand: 15 minutes
Slow Cook: 3 to 3 1/2 hours (low) or 1 1/2 to 1 3/4 hours (high)
Nutrition facts per serving: 254 cal. (35% fat), l0 g total fat (6 g sat.
fat), 31 mg chol., 497 mg sodium, 29 g carb., 2 g dietary fiber, 1 g
sugar, 12 g protein.
ChupaNote: I switched out the broth for V8 Spicy, and replaced the
shredded cheddar for PepperJack. I also topped with sliced Misson olives,
diced avocado, and a bit of minced red onion. It was terrific. Next time
I'll add some chile powder. The black pepper just wasn't enough, I was
glad I'd used the spicy V8.

Description:
  "7 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 9g Fat (38.0%
calories from fat); 9g Protein; 23g Carbohydrate; trace Dietary Fiber;
26mg Cholesterol; 219mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1 Fat.
NOTES : Cooker: 3 1/2 yo 4 qt.
        Time: 3 to 3 1/2 hrs @ LOW, or 1 1/2 to 1 3/4 hrs @ HIGH
Nutr. Assoc. : 904532 0 0 730 0 0 4922 0

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(Weight-Watchers-Recipes) Gatherer's Soup - Morel and Barley with Wild Leek - 15g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                     
* Exported from MasterCook *
            Gatherer's Soup - Morel and Barley with Wild Leek
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  wild leeks -- well-washed and rinsed, chopped (1-1 1/2 cups, about 1 bunch)
     1/4           cup  butter
  1              pound  morel mushrooms -- sliced
     1/2           cup  pearl barley
  6               cups  "beef"- flavored stock
                        To season: -- Salt, pepper, and Worcestershire (vegetarian) to taste
Saute leeks in butter until limp and translucent.
Lower heat and add Mushrooms, stirring occasionally until lightly browned
and liquid has cooked away.
Add barley, stirring to coat with mushroom mixture. Add about 2 cups stock
and bring to a boil. Cover and cook until barley is tender, about 45
minutes.
Add remaining stock. Season with salt and pepper as needed. Add
Worcestershire as needed.
Serves 8.
AuthorNote: Wild leeks fill the woods around the same time as morels and
are much less elusive. What I like about this soup is that even if the
morel harvest has been meager, the abundant leeks make you feel successful
in your gathering. A wide variety of mushrooms may be substituted, in part
or whole, for the morels.
ChupaNote: this is a great slow cooker recipe. Just put everything in the
slow cooker. If you don't have time, don't bother sauteing the leeks. Just
put everything in the slow cooker and let it cook. Eight hours on low, or
3 1/2 to 4 hours on high. If you  don't have wild leeks, use domestic. If
you don't have morel mushrooms, use a mix of mushrooms. I like to add some
ground Aleppo red pepper and sour cream to serve.
Description:
  "3 pts plus"
Source:
  "The Rustic Gourmet"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (44.3%
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 1657mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
Fat.

Nutr. Assoc. : 902671 0 904175 0 129 1656

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Happy Anniversary from EzineArticles!

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(Weight-Watchers-Recipes) Turkish Cacik - Everything Green with Thick Garlicky Yogurt; 4g Carbohydrate; 1g Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

       Turkish Cacik - Everything Green with Thick Garlicky Yogurt

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  scallions -- roughly chopped
  1                cup  steamed broccoli florets
  1                cup  steamed swiss chard -- spinach or kale
  2        tablespoons  chopped fresh dill
     1/2           cup  roughly chopped curly parsley
  2        tablespoons  finely chopped mint
  2        tablespoons  extra virgin olive oil
  3               cups  thick greek-style yogurt
  2             cloves  finely chopped garlic
                        Juice of half a lemon
                        Salt and pepper to taste

Using the metal blade of a food processor, pulse scallions, broccoli,
swiss chard, dill, parsley, and mint until finely chopped. 
Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined.
Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the
yogurt with the greens and reseason.

Serves 12

Nutritional Analysis:  Calories: 90, Fat: 6g, Saturated Fat: 5g, Sodium:
90mg, Carbohydrate: 10g, Fiber: 1g, Protein: 5g

Cuisine:
  "Turkish"
Source:
  "Oldways: Health Through Heritage website"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (31.8% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
59mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 1538 26670 0 20067 0 0 0 0 797 0

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