(Weight-Watchers-Recipes) Balsamic Bean Dip with Fresh Veggies - 4 pts plus; 16g Carbohydrate; 4g Dietary Fiber

 

* Exported from MasterCook *

Balsamic Bean Dip with Fresh Veggies

Recipe By :Amy Finley
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounce canned cannellini -- (white kidney beans), 1 can, drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar -- plus extra for drizzling
Oil -- from jar of sun-dried tomatoes
To serve: -- Assorted crudités and or pita bread cut into wedges

Puree beans, olive oil, and 1 tablespoon vinegar in processor until
smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato
oil and a few drops of vinegar. Serve with crudités and pita wedges.

Makes 4 servings

Source:
"Bon Appetit, Feb 2008"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 7g Fat (44.9%
calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 1/2 Fat.

Nutr. Assoc. : 1417 0 0 0 0

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(Weight-Watchers-Recipes) Arugula Pina Colada Smoothie - 6 pts plus

 

* Exported from MasterCook *

Arugula Pina Colada Smoothie

Recipe By :Martha Rose Shulman
Serving Size : 1 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 30%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup freshly squeezed orange juice
1/2 cup light coconut milk
1 1/4 cups chopped pineapple -- (about 180 grams)
1 cup arugula -- rinsed (30 grams)
1 piece ginger -- quarter-size, peeled
2 ice cubes -- or 3 cubes

Place all of the ingredients in a blender and blend for 1 full minute.
Pour into a glass, garnish with an orange slice and enjoy.

Yield: 1 generous serving.

Advance preparation: This is best enjoyed right away.

Nutritional information per serving: 215 calories (29% fat); 7 grams fat;
5 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated
fat; 0 milligrams cholesterol; 40 grams carbohydrates; 3 grams dietary
fiber; 46 milligrams sodium; 2 grams protein

Pineapple and coconut milk are traditional partners in piña colada, so why
not combine them in something that's really good for you in this lunchtime
smoothie?

March 1, 2012

Source:
"Recipes for Heatlh, New York Times, March 1, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 214 Calories; 7g Fat (27.8%
calories from fat); 4g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2
1/2 Fruit; 1 Fat.

Nutr. Assoc. : 1006 0 4490 0 0 0

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(Weight-Watchers-Recipes) Pear and Arugula Smoothie With Ginger and Walnuts - 5 pts plus; 33g Carbohydrate; 3g Dietary Fiber

 

* Exported from MasterCook *

Pear and Arugula Smoothie With Ginger and Walnuts

Recipe By :Martha Rose Shulman
Serving Size : 1 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup freshly squeezed orange juice
1 cup arugula -- tightly packed (about 30 grams)
1 tablespoon walnuts -- (7 grams)
1/2 ripe pear -- cored and peeled (100 grams)
1 piece fresh ginger -- quarter-size, peeled
2 tablespoons plain low-fat yogurt -- to 4 (to taste)
3 ice cubes

Place all of the ingredients in a blender and blend for 1 full minute.

Yield: 1 generous serving.

Advance preparation: This is best enjoyed right away.

Nutritional information per serving: 184 calories (29% fat); 6 grams fat;
1 gram saturated fat; 4 grams polyunsaturated fat; 1 gram monounsaturated
fat; 2 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary
fiber; 30 milligrams sodium; 5 grams protein

Arugula may seem like a strange ingredient for a smoothie, but this
combination is a real winner, a great lunchtime smoothie.

Feb 27, 2012

Source:
"Recipes for Heatlh, New York Times, Feb 27, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 6g Fat (25.1%
calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary F
* Exported from MasterCook *

Pear and Arugula Smoothie With Ginger and Walnuts

Recipe By :Martha Rose Shulman
Serving Size : 1 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup freshly squeezed orange juice
1 cup arugula -- tightly packed (about 30 grams)
1 tablespoon walnuts -- (7 grams)
1/2 ripe pear -- cored and peeled (100 grams)
1 piece fresh ginger -- quarter-size, peeled
2 tablespoons plain low-fat yogurt -- to 4 (to taste)
3 ice cubes

Place all of the ingredients in a blender and blend for 1 full minute.

Yield: 1 generous serving.

Advance preparation: This is best enjoyed right away.

Nutritional information per serving: 184 calories (29% fat); 6 grams fat;
1 gram saturated fat; 4 grams polyunsaturated fat; 1 gram monounsaturated
fat; 2 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary
fiber; 30 milligrams sodium; 5 grams protein

Arugula may seem like a strange ingredient for a smoothie, but this
combination is a real winner, a great lunchtime smoothie.

Feb 27, 2012

Source:
"Recipes for Heatlh, New York Times, Feb 27, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 6g Fat (25.1%
calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 2 Fruit; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 1006 0 0 4410 0 0 0

iber; 2mg
Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 2 Fruit; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 1006 0 0 4410 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Spinach and Egg Bouillabaisse - French; 9 pts plus

 

This needed garlic; lots and lots of garlic!
* Exported from MasterCook *

Slow Cooker Spinach and Egg Bouillabaisse - French

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 russet potato -- (baking), peeled and chopped
1 large onion -- chopped
3 cups broth -- store-bought, homemade, or water
3 cups water
salt and freshly ground black pepper
10 ounces frozen chopped spinach -- (1 package), thawed
6 large eggs
1 baguette -- cut into 1/2-inch slices, toasted
To serve: -- freshly grated Parmesan, aioli, or rouille

In a large slow cooker, combine the potatoes, onion, broth, and water.
Season with salt and pepper to taste. Cover and cook on high for 6 hours,
or until the potatoes are very tender. Stir in the spinach and cook for 15
minutes, or until the spinach is hot.

When ready to serve, break 1 egg into a small cup. Remove the cover of the
slow cooker and, holding the cup close to the surface, pour in the egg.
Repeat with the remaining 5 eggs, placing them about an inch apart on the
soup. Cover and cook for 5 minutes, or until the eggs are done to taste.

Place a slice or two of toast in each soup bowl. Carefully spoon an egg
and some of the soup over the toast. Sprinkle with the cheese or pass the
aioli or rouille. Serve hot.

Serve 6

AuthorNote: When I first visited Provence, I was surprised to learn that
bouillabaisse, which I always thought of as a fish soup, can also be made
with vegetables and [2Favorite]. Then I discovered this sensational
meatless version. Each portion is served with a poached egg on top. When
your spoon touches the softly cooked egg, the yolk oozes into the soup.

Poaching eggs on the soup may seem tricky, but it is really quite easy.
Just be sure to break the eggs, one at a time, into a cup first, and then
carefully slip each egg onto the surface of the soup. If an egg breaks
before you serve it, don't be concerned. The soup will still taste great.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 359 Calories; 7g Fat (18.8%
calories from fat); 16g Protein; 57g Carbohydrate; 5g Dietary Fiber; 212mg
Cholesterol; 574mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 1 Fat.

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

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(Weight-Watchers-Recipes) Slow Cooker Braised Red Cabbage with Apples and Chestnuts - 3 pts plus; 18g Carbohydrate; 1g Dietary Fiber

 

I used Trader Joe's cooked/prepared chestnuts and added 1/2 teaspoon ground Aleppo red pepper. I'll add another apple next, and leave out the bay leaf. Didn't like it with the chestnuts.
* Exported from MasterCook *

Slow Cooker Braised Red Cabbage with Apples and Chestnuts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head red cabbage -- (about 1 1/2 pounds)
1 large apple -- peeled and chopped
1/2 cup apple cider
2 tablespoons canola oil -- or vegetable oil
2 tablespoons sugar
1 bay leaf
salt and freshly ground black pepper
2 cups peeled cooked chestnuts -- (I buy the prepared cooked package at Trader Joes)

Cut the cabbage into quarters and remove the hard core. Cut the wedges
crosswise into thin shreds.

In a large slow cooker, combine the cabbage with the remaining ingredients
except for the chestnuts, seasoning with salt and pepper to taste. Cover
and cook on low for 5 to 6 hours, stirring
occasionally, until the cabbage and apple are very tender.

Stir in the chestnuts, cover, and cook for 30 minutes more. Remove the bay
leaf and serve hot.

Serves 8

AuthorNote: Tangy, ruby-red cabbage studded with chestnuts goes with
[grilled or roasted favorites]. Add some buttered egg noodles for a
perfect winter meal.

Jarred or canned precooked chestnuts are good for this recipe. Just be
sure they are unsweetened.

ChupaNote: Dried peeled chestnuts may be found at Italian ethnic markets.
Rehydrate in boiling water before using.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 4g Fat (31.9%
calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 2560

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(Weight-Watchers-Recipes) Rich Garlic Soup With Spinach and Pasta Shells - 6 pts plus; 22g Carbohydrate; 3g Dietary Fiber

 

* Exported from MasterCook *

Rich Garlic Soup With Spinach and Pasta Shells

Recipe By :Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads garlic
2 quarts water
1 tablespoon olive oil
1 bouquet garni -- made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt -- to taste
1/2 cup small macaroni shells
6 slices country bread -- (1/2-inch thick) toasted and rubbed with a cut clove of garlic
2 ounces Gruyere cheese -- grated (1/2 cup, tightly packed)
4 egg yolks
6 ounce baby spinach -- (1 bag)

1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice
and water. Separate the head of garlic into cloves and drop them into the
boiling water. Blanch for 30 seconds, then transfer to the ice water.
Allow to cool for a few minutes, then drain and remove the skins from the
garlic cloves. They'll be loose and easy to remove. Crush the cloves
lightly by leaning on them with the side of a chef's knife.

2. Place the garlic cloves in a large saucepan with 2 quarts of water, the
olive oil, bouquet garni, and salt to taste, and bring to a gentle boil.
Reduce the heat, cover and simmer 1 hour. Strain and return the broth to
the saucepan. Taste and adjust salt, and bring back to a simmer.

3. Add the macaroni shells to the broth and simmer until cooked al dente.

4. Distribute the garlic croutons among 6 soup bowls and top each one with
a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure
that it is not boiling, whisk in a ladleful of the hot garlic broth.

5. Add the spinach to the simmering broth and stir for 30 seconds to a
minute, until all of the spinach is wilted. Turn off the heat and stir in
the tempered egg yolks. Stir for a minute, taste and adjust seasonings.
Ladle the soup over the cheese-topped croutons, and serve.

Yield: Serves 6

Advance preparation: You can make the garlic broth a day ahead and
refrigerate.

Approximate Nutritional Information per Serving: 209 calories (43% fat);
total fat: 9.5g; saturated fat: 3.2g; cholesterol: 150mg; sodium: 210mg;
total carbohydrates: 23.0g; dietary fiber: 1.9g; sugars: 2.4g; protein:
9.4g; Vitamin A 58% of the recommended daily allowance (RDA) based on a
2000 calorie diet; vitamin C 14% RDA; calcium 17% ; iron 14% RDA
(Nutritional information provided by calorie-count.com)

This is a heartier version of garlic soup, a meal in a bowl with a
generous egg yolk enrichment and lots of iron-rich spinach.

Dec 3, 2008

Source:
"Recipes for Health, New York Times, Dec 3, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 10g Fat (41.0%
calories from fat); 9g Protein; ; 152mg
Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 27170 0 848 594 0 0 0

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(Weight-Watchers-Recipes) Peanut Butter Pumpkin Brownies - 6 pts plus; 33g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Peanut Butter Pumpkin Brownies

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces puréed pumpkin -- (1 can)
2 teaspoons lemon zest
1 box brownie mix -- (small), it should read 8x8 pan in the instructions
3 tablespoons peanut butter -- softened in microwave

Preheat the oven to 350 degrees. Grease an 8x8 baking pan.

In a large bowl, stir together the pumpkin puree and lemon zest

Mix in the brownie mix – just the box mix, no eggs or oil – and combine
well. It will be a rather thick batter.
Spread the batter evenly into the baking pan.
Put the peanut butter in the microwave for about 30 seconds to soften it.
Top the batter in the pan with dollops of peanut butter. You can draw a
knife through the dough and peanut butter to create a design. Bake for 25-
30 minutes. Let cool before cutting.

Makes 9 brownies

Source:
"Katie @Dr Oz show"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 8g Fat (34.0%
calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

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