วันอาทิตย์ที่ 2 ธันวาคม พ.ศ. 2555

(Weight-Watchers-Recipes) CTCA Roasted Red Pepper Tofu Spread - 3 pts plus; 4g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                   CTCA Roasted Red Pepper Tofu Spread
 
Recipe By     :Chef Judith Hallisey
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     medium-sized red pepper
  1                cup  soft tofu
     1/2           tsp  chopped garlic
     1/2           tsp  chopped parsley
  2                tsp  fat free cream cheese
                        Salt and pepper -- to taste
 
Roast red pepper in oven until skin is slightly brown. Place in bowl and
cover for 10 minutes. Remove skin and de-seed under running water.
 
Place all ingredients in a blender; blend until smooth. Place into a
serving container and chill for one hour.
 
Serve with baked whole-wheat tortilla chips, or with an assortment of
fresh vegetables. The spread can also be used as a salad dressing.
 
Serves 2
 
Source:
  "Cancer Treatment Centers of America (CTCA)"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 107 Calories; 6g Fat (46.9%
calories from fat); 11g Protein; 4g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 35mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 4752 5293 0 0 0 0

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(Weight-Watchers-Recipes) CTCA Potato Leek Soup - 3 pts plus; 22g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                          CTCA Potato Leek Soup
 
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  peeled diced potatoes -- (cut 1/2 inch cubes)
  1           teaspoon  chik'n base -- (powdered vegetarian chicken broth)
  3 3/4            cup  water
  1         tablespoon  butter
     3/4           cup  flour
  1                cup  fresh leeks -- chopped
  1                cup  fresh carrots -- diced
     1/2           cup  fresh celery -- diced
     1/4      teaspoon  granulated garlic
  1 1/2    tablespoons  heavy cream
     1/2      teaspoon  parsley
                        Salt and pepper -- to taste
 
Mix butter and flour to make roux.
 
In a stockpot, combine potatoes, leeks, carrots, and celery in water. Add
herbs and spices. Add chicken stock. Add roux mix, whisking to make sure
lumps do not form. Add Cream. Simmer on low heat until vegetables are
tender.
 
Serves 10
 
Kenny Wagoner, CEC, CCA, is executive chef at Cancer Treatment Centers of
America (CTCA) in Tulsa.
 
Source:
  "Cancer Treatment Centers of America (CTCA)"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 118 Calories; 2g Fat (16.4%
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 141mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 1/2 Fat.
 
 
Nutr. Assoc. : 900421 0 0 0 0 902671 0 2656 0 0 0 0

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(Weight-Watchers-Recipes) CTCA Mushroom Pate Spread - 1 pt plus; 6g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                        CTCA Mushroom Pate Spread
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sliced mushrooms
     1/2           cup  chopped Onion
  1           teaspoon  garlic
  1         Tablespoon  olive oil
     1/2      teaspoon  thyme
     1/2      teaspoon  oregano
     1/4           cup  seasoned bread crumbs
  2          teaspoons  fat-free sour cream
                        Salt and pepper -- to taste
                             
 
Lightly sauté mushrooms, chopped onion and garlic in olive oil. Remove
from stove and allow to cool. Place in food processor with remaining
ingredients. Process until blended. Serve chilled.
 
 
Serves 6
 
Serving Size: 2 oz) Calories 67, Total Fat 2.7g, Dietary Fiber 1.05g,
Protein 2g
 
Chef Judy Hallisey is part of the multidisciplinary team at CTCA at
Midwestern Regional Medical Center in Zion, Illinois
 
Source:
  "Cancer Treatment Centers of America"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 52 Calories; 3g Fat (42.2% calories
from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 135mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) CTCA Carrot & Herb Spread with Sesame Seeds - 1 pt plus; 4g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
               CTCA Carrot & Herb Spread with Sesame Seeds
 
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    :
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  ready-to-eat baby-cut carrots
  1             medium  onion -- chopped
  1           teaspoon  chopped fresh or dried dill
  1           teaspoon  chopped garlic
     3/4      teaspoon  salt
     1/4      teaspoon  freshly ground pepper
  8                 oz  fat-free cream cheese
                        Black sesame seeds for garnish
  2                     zucchini -- sliced
 
Heat oven to 350ºF. Spray a 15x10x1-inch pan with cooking spray. Place
carrots and onion in pan. Sprinkle with dill, garlic, salt and pepper;
stir to coat. Roast uncovered 35 - 45 minutes, until tender, stirring
occasionally. Place in food processor; blend. Chill. Garnish with sesame
seeds; serve with zucchini slices.
 
Serves 10
 
Nutritional Information: (Serving Size: 4 Tbsp) Calories 100, Fat 1g,
Dietary Fiber 2g, Sugar 3g, Protein 3g
 
Chef Judy Hallisey, Cancer Treatment Centers of America at Midwestern
Regional Medical Center, Zion, Illinois, shares this simple,
healthy-yet-gourmet spread you'll want to serve to guests, whether you're
gathering to celebrate Father's Day next Sunday, graduation, the Fourth of
July, or at no-special-reason get-togethers. Chef Judy says, "Carrots
supply Vitamin B1 (thiamine), which helps us release energy from the foods
we eat."
 
Source:
  "Cancer Treatment Centers of America"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 32 Calories; trace Fat (10.4%
calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 285mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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วันพุธที่ 14 พฤศจิกายน พ.ศ. 2555

(Weight-Watchers-Recipes) WW Pasta and Veggie Bake - 5 pts

 

                     
* Exported from MasterCook *
                     WW Pasta and Veggie Bake - 5 pts
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  peeled and seeded butternut squash cubes -- (each about 1/2-inch square)
  1             medium  garlic head -- broken into individual cloves (without peeling)
  8          teaspoons  olive oil
  3               cups  halved Brussels sprouts
  8                 oz  dry whole wheat ziti -- or small shells, cooked and drained
     3/4           cup  finely grated Parmigiano-Reggiano
     1/3           cup  dry white wine -- or dry vermouth
  1         Tablespoon  stemmed thyme leaves
     1/2      teaspoon  salt
  1                cup  fresh bread crumbs
     1/2      teaspoon  red pepper flakes
 
 
Position the rack in the center of the oven and preheat the oven to 425°F.
Toss the butternut squash cubes, garlic cloves and 3 teaspoons of the oil
in a 9- x 13-inch baking dish. Bake 25 minutes.
Add the Brussels sprouts; toss well. Continue baking until the squash is
tender and the Brussels sprouts are a little browned,               about
20 minutes.
Remove the pan from the oven; maintain the oven's temperature.  Use two
forks to squeeze the soft garlic pulp out of the peels and  into the dish;
discard the peels).
Add the pasta, cheese, wine, thyme and salt; toss well.
Heat the remaining 5 teaspoons oil in a large nonstick skillet. Add the
bread crumbs and red pepper flakes. Cook, tossing often,  until browned
and fragrant, about 3 minutes.
Sprinkle the bread crumb mixture over the casserole. Place the  casserole
back in the oven to heat through, about 5 minutes. Cut  into 8 equal
pieces before serving.
 
Makes 8 servings; Serving size: 1 piece
 
You won't even miss the meat in this comfort food. Want to make the dish
easier? Look for precut butternut squash in the supermarket's produce
area, often in plastic containers in the refrigerated section. You'll
still need to cut those chunks into smaller cubes, but the peeling and
seeding will have already been done for you.
 
Fresh bread crumbs are softer and moister than the more familiar dried
version. Look for them in the bakery section of your market - or leave a
quarter of a day-old loaf of crusty white bread out on the counter
overnight before cutting it into chunks and pulsing these into bread
crumbs in a large food processor fitted with the chopping blade.
 
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 8g Fat (27.4%
calories from fat); 10g Protein; 35g Carbohydrate; 5g Dietary Fiber; 6mg
Cholesterol; 317mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 1 Fat.

Nutr. Assoc. : 2406 0 0 900215 26189 3562 0 0 0 0 0

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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) WW Mixed Vegetable Casserole - 4 pts; 17g Carbohydrate; 4g Dietary Fiber

 

                     
* Exported from MasterCook *
                   WW Mixed Vegetable Casserole - 4 pts
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 25%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  reduced-sodium fat-free broth
  1                cup  fat-free milk
     1/4           cup  all-purpose flour
  1                tsp  dry mustard
  1                cup  shredded reduced-fat Cheddar
     1/2           cup  finely grated Parmigiano-Reggiano -- divided
  1              pound  frozen small broccoli florets -- thawed
  1              pound  frozen small cauliflower florets -- thawed
  1             medium  red bell pepper -- diced
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground black pepper
  1                cup  panko bread crumbs
     1/2      teaspoon  onion powder
     1/2      teaspoon  garlic powder
                        Cooking spray
 
 
Position the rack in the center of the oven and preheat to 400°F.
Pour the broth and milk into a large pot set over medium heat. Whisk in
the flour and dry mustard; continue to whisk until thick and bubbling,
about 4 minutes.
Use a wooden spoon to stir in all the cheddar and 6 tablespoons
Parmigiano-Reggiano until melted; then stir in the broccoli, cauliflower,
bell pepper, salt and pepper. Pour into a 9- x 13-inch baking dish.
Mix the bread crumbs, onion powder, garlic powder and the  remaining 2
tablespoons Parmigiano-Reggiano in a medium bowl;  sprinkle over the
casserole and coat the top with cooking  spray.
Bake until bubbling and lightly browned, about 20 minutes. Let  stand 5
minutes at room temperature before cutting into 8 equal pieces.
 
Serving size: 1 piece
Here's a hearty main course that'll knock the autumn chill right out of
the ball park. It's a vegetable-stocked cheese sauce, topped with some
bread crumbs for crunch. If the broccoli or cauliflower florets are bigger
than a ping pong ball, cut them in half for even cooking. It's a big
casserole, but you'll have leftovers for lunch or even a fast dinner again
the next day. While the dish doesn't freeze very well, it will keep in the
fridge, covered, for 3 or 4 days.
 
Description:
  "4 pts"
Source:
  "Weight Watchers International"
S(Internet Address):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139 Calories; 3g Fat (20.2%
calories from fat); 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 7mg
Cholesterol; 490mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 26495 3562 3440 3446 0 0 0 27260 0 0 0

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

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Group Owner/Moderator
.

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วันอังคารที่ 30 ตุลาคม พ.ศ. 2555

(Weight-Watchers-Recipes) WW Greek-Inspired Three-Herb Pesto - 1 pt; 7g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
                WW Greek-Inspired Three-Herb Pesto - 1 pt
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10       Tablespoons  parsley -- leaves, packed (1/2 cup plus 2 Tbsp)
     1/2          cups  dill -- fronds, coarsely chopped, packed
  3        Tablespoons  sliced almonds
     1/4           cup  roasted red peppers -- water-packed
  2        Tablespoons  fresh lemon juice
  1         Tablespoon  fresh oregano -- leaves
  1         Tablespoon  lemon zest -- freshly grated
  1             medium  garlic clove -- quartered
     1/4      teaspoon  table salt
     1/4      teaspoon  black pepper -- freshly ground
 
 
 
 
Place all the ingredients in a food processor fitted with the chopping
blade or in a mini chopper. Process until a coarse puree, stopping the
machine occasionally to scrape down the inside of the canister.
 
Makes 4 servings;  1/4 cup per serving.
 
Be sure to remove the woody stems from the dill fronds, using only the
delicate, feathery tips and leaves. And remember to remove the zest from
the lemon before cutting and juicing it.
This pesto is best with grilled [cFavorites]...
Full of fresh herbs, nuts and citrus. It's a course pesto, almost
reminiscent of tapenade
 
Cuisine:
  "Greek"
Source:
  "Weight Watchers"
S(Formatted by Chupa Babi):
  "Oct 2012"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 65 Calories; 4g Fat (46.7% calories
from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
165mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 1/2 Fat.

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

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Group Owner/Moderator
.

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