วันศุกร์ที่ 3 มกราคม พ.ศ. 2557

(Weight-Watchers-Recipes) Moroccan Grilled Vegetable Skewers with Charmoula Sauce - 28g Carbohydrate; 8g Dietary Fiber; 8 pts plus

 

 8pts plus                      
* Exported from MasterCook *

         Moroccan Grilled Vegetable Skewers with Charmoula Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  coarsely chopped fresh parsley
     3/4           cup  coarsely chopped fresh cilantro
  3                     garlic cloves -- crushed
     1/2      teaspoon  ground coriander
     1/2      teaspoon  ground cumin
     1/2      teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  ground cayenne
  3        tablespoons  fresh lemon juice
     1/3           cup  olive oil
  4              large  shallots -- halved lengthwise
  1             medium  red bell pepper -- cut lengthwise into 1 1/2-inch squares
  1              small  eggplant -- cut into 1-inch chunks
  1             medium  zucchini -- cut into 1-inch chunks
  12                    white mushrooms -- lightly rinsed and patted dry
  12                    ripe cherry tomatoes

1. In a blender or food processor, combine the parsley, cilantro, and
garlic and process until finely minced. Add the coriander, cumin, paprika,
salt, cayenne, lemon juice, and oil. Process until smooth. Transfer to a
small bowl.

2. Preheat the grill. Thread the bell pepper, eggplant, zucchini,
mushrooms, and tomatoes onto skewers and arrange them in a shallow baking
dish. Pour about half of the charmoula sauce over the skewered vegetables
and marinate at room temperature for 20 minutes.

3. Place the skewered vegetables on the hot grill directly over the heat
source. Grill until the vegetables are browned and tender, turning once
halfway through the grilling, about 10 minutes total. Transfer to a
platter and spoon the remaining sauce over all. Serve immediately.

Serves 4

Variation: Broiled Vegetable Skewers: Arrange the skewered vegetables on a
broiler pan and place under the broiler, about 4 inches from the heat.
Broil until cooked on the inside and browned on the outside, about 8
minutes total, turning once halfway through 

Cuisine:
  "Moroccan"
Source:
  "1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 286 Calories; 19g Fat (55.4%
calories from fat); 7g Protein; 28g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 5
Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 20067 0 0 0 0 0 0 0 0 0 0 0 0 0 0 902557

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.

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วันพุธที่ 1 มกราคม พ.ศ. 2557

(Weight-Watchers-Recipes) Slow Cooker Southwestern Polenta with Corn Chiles - 15g Carbohydrate; 1g Dietary Fiber; 4 pts plus

 

4 pts plus; I also added a sprinkle of sun-dried tomatoes (the dry ones, not oil packed).
                       
* Exported from MasterCook *

            Slow Cooker Southwestern Polenta with Corn Chiles

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
  29            ounces  broth -- (2-14.5 oz cans)
  6             ounces  shredded Monterey Jack cheese -- (1 1/2 cups)
  1                cup  coarse-ground yellow cornmeal
  1                cup  frozen whole-kernel corn
  1                cup  evaporated milk
  4              ounce  diced green chile peppers -- (1 can) undrained
  2             cloves  garlic -- minced
  1           teaspoon  dried oregano -- crushed
     1/2      teaspoon  salt
                        To garnish: -- tomatoes, (optional)

Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner.
Coat liner with cooking spray. In a large bowl combine broth, cheese,
cornmeal, corn, evaporated milk, chile peppers, garlic, oregano, and salt.
Transfer cornmeal mixture to the prepared cooker.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat
setting for 3 1/2 to 4 1/2 hours, stirring once halfway through cooking.
Turn off cooker. Let stand, covered, for 30 minutes, stirring
occasionally. If desired, garnish with chopped tomatoes.

Number of Servings: 12
Prep. 20 minutes 
Slow Cook: 7 to 9 hours (low) or 3 1/2 to 4 1/2 hours (high) 
Stand: 30 minutes 

Nutrition facts per serving: 137 cal., 7 g total fat (4 g sat. fat), 19 mg
chol., 49i mg sodium, 14 g carb., 1 g dietary fiber, 3 g sugar, 6 g
protein.

Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 140 Calories; 6g Fat (39.7%
calories from fat); 6g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 201mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 0 0 0 435 0 0 901657 0 0 0 0

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

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วันจันทร์ที่ 30 ธันวาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Spice-It-Up Seasoning Mix - 4g Carbohydrate; 1g Dietary Fiber; 1 pt plus

 

                      
* Exported from MasterCook *

                        Spice-It-Up Seasoning Mix

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  paprika
  1         tablespoon  garlic powder
  1         tablespoon  onion powder
  1         tablespoon  black pepper
  1         tablespoon  salt
  1         tablespoon  cayenne pepper
  1         tablespoon  crushed parsley flakes
  1           teaspoon  coriander
  1           teaspoon  granulated Splenda sweetener -- Stevia or sugar
     1/2      teaspoon  leaf thyme
     1/2      teaspoon  leaf tarragon
     1/2      teaspoon  dried lemon peel

Combine all ingredients and mix well. Place in a sealed shaker jar. Use as
a general seasoning.

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

ChupaNote: all herbs are dried.

Source:
  "Recipes from Joan's Kitchen"
S(Formatted by Chupa Babi):
  "Dec 2013"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 16 Calories; trace Fat (13.4%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 802mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 3135 0 1440 3159 3158 800

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Recent Activity:
*************************************************************
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Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Slow Cooker Onion-Jalapeno Corn Bread - 23g Carbohydrate; 1g Dietary Fiber; 5 pts plus

 

Or substitute red bell pepper (or a Hungarian sweet red peper) for the jalapeno. I didn't really notice the heat. It was a really handy recipe over the Holidays.
                      
* Exported from MasterCook *

                  Slow Cooker Onion-Jalapeno Corn Bread

Recipe By     :
Serving Size  : 11    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
  1                cup  yellow cornmeal
     3/4           cup  all-purpose flour
     1/4           cup  sugar
  1         tablespoon  baking powder
     3/4      teaspoon  salt
  2                     eggs -- lightly beaten
  1                cup  milk
     1/4           cup  vegetable oil
     1/4           cup  finely chopped onion
     1/4           cup  thinly sliced green onions -- (2)
  1                     fresh jalapeno chile peppers -- (to 2) seeded and finely chopped

Lightly coat the inside of a 4-quart slow cooker with cooking spray. In a
medium bowl stir together cornmeal, flour, sugar, baking powder, and salt.

In a medium bowl combine eggs, milk, oil, finely chopped onion, green
onions, and jalapeno peppers. Add egg mixture all at once to cornmeal
mixture. Stir just until combined (mixture should 
still be slightly lumpy). Spoon batter into the prepared cooker.

Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a
toothpick inserted near the center comes out clean. Carefully remove lid
so condensation from lid does not drip onto bread; cook on high-heat
setting for 5 to to minutes more to evaporate excess moisture. Turn off
cooker. Cover opening of cooker completely with paper towels; place lid on
top. Cool for to to 15 minutes. Run a knife around edges of slow cooker
insert; remove bread from cooker. Cool completely on a wire rack.

Number of Servings: 10 to 12 
Prep: 20 minutes 
Slow Cook: 2 to 21/2 hours (high) + 5 minutes (high) 
Cool: 10 minutes 

Nutrition facts per serving: 183 cal. (34% fat), 7 g total fat (1 g sat.
fat), 44 mg chol., 309 mg sodium, 25 g carb., i g dietary fiber, 7 g
sugar, 4 g protein. 533

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.8%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 42mg
Cholesterol; 303mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Cooker: 3 1/2 to 4 qt
        Time: High for 2 to 2 1/2 hrs + 5 mins high; Cool 10 mins

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20103

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

Gwyn Grega
Group Owner/Moderator
.

__,_._,___
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(Weight-Watchers-Recipes) Slow Cooker Herbed Wild Rice - 32g Carbohydrate; 3g Dietary Fiber; 4 pts plus

 

Next time I'll add some chopped green bell pepper, or jalapeno for some kick.
                      
* Exported from MasterCook *

                       Slow Cooker Herbed Wild Rice

Recipe By     :
Serving Size  : 13    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 15%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh button mushrooms -- quartered
  1 1/2           cups  chopped onions -- (3 medium)
  1                cup  sliced carrots -- (2 medium)
  1                cup  wild rice -- rinsed and drained
  1                cup  regular brown rice
  1         tablespoon  butter
  4             cloves  garlic -- minced
  1           teaspoon  dried basil -- crushed
     1/2      teaspoon  dried thyme -- crushed
     1/2      teaspoon  dried rosemary -- crushed
     1/4      teaspoon  ground black pepper
  29            ounces  vegetable broth -- or chik'n broth, (2 cans 14.5 oz)
  14 1/2        ounces  diced tomatoes -- undrained, (1 can)

In a 3 1/2- or 4-quart slow cooker combine mushrooms, onions, and carrots.
Stir in wild rice, brown rice, butter, garlic, basil, thyme, rosemary, and
pepper. Pour broth and tomatoes over mixture in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3 1/2 hours. Stir before serving.

Number of Servings: 12 to 14
Prep: 25 minutes 
Slow Cook: 6 to 7 hours (low) or 3 to 31/2 hours (high) 

Nutrition facts per serving: 143 cal. (13 % fat), 2 g total fat (1 g sat.
fat), 3 mg chol., 333 mg sodium, 28 g carb., 2 g dietary fiber, 4 g
protein.

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 169 Calories; 3g Fat (13.5%
calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 3mg
Cholesterol; 436mg Sodium.  Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2
Fat.

NOTES : Cooker: 3 1/2 to 4 qts
        Time: Low for 6 to 7 hrs, High for 3 1/2 - 4 hrs

Nutr. Assoc. : 900231 0 0 0 2367 0 0 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Slow Cooker Herbed Dressing Casserole - 26g Carbohydrate; 2g Dietary Fiber; 6 pts plus

 

Note: also added 1 teaspoon Aleppo red pepper (or substitute 1/2 t. smoked paprika & 1/2 t. ground red pepper)
                      
* Exported from MasterCook *

                  Slow Cooker Herbed Dressing Casserole

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  sliced fresh mushrooms -- (4 1/2 cups)
  1                cup  sliced celery -- (2 stalks)
  1                cup  chopped onion -- (1 large)
  6        tablespoons  butter -- or margarine
     1/3           cup  snipped fresh basil -- or 1 tablespoon dried basil, crushed
     1/2      teaspoon  ground black pepper
  12              cups  dry bread cubes -- *
  1                can  broth -- (14.5 ounce) (1 can)
     3/4           cup  chopped pecans -- toasted

In a 12-inch skillet cook mushrooms,  celery, and onion in hot butter over
medium heat for 5 minutes. Remove from heat; stir in basil and pepper. In
a very large bowl combine mushroom mixture and bread cubes. Drizzle broth
over bread mixture, and toss gently until bread is moistened. Transfer to
a 3 1/2 or 4-quart slow cooker.

Cover and cook on low-heat setting for 3 1/2 to 4 hours.

Just before serving, gently stir in pecans.

Number of Servings: 12
Prep: 30 minutes 
Slow Cook: 3 1/2 to 4 hours (low) 

*Tip: To make dry bread for stuffing, preheat oven to 3ooF. Cut fresh
bread into 1/2-inch cubes. (You'll need 18 to 21 slices of bread to make
12 cups of dry cubes.) Spread cubes in a large shallow roasting pan. Bake
for 10 to i5 minutes or until bread cubes are dry, stirring twice; cool.
(Bread will continue to dry and crisp as it cools.)

Nutrition facts per serving: 234 cal., 13 g total fat (5 g sat. fat), 17
mg chol., 399 mg sodium, 24 g carb., 2 g dietary fiber, 3 g sugar, 6 g
protein.

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 233 Calories; 13g Fat (47.5%
calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 16mg
Cholesterol; 328mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 2 1/2 Fat.

NOTES : Cooker: 3 1/2 to 4 qt
        Time: Low for 3 1/2 to 4 hrs

Nutr. Assoc. : 0 0 0 0 20028 0 2337 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Roasted Garlic Soup - 9g Carbohydrate; 1g Dietary Fiber; 5 pts plus

 

* Exported from MasterCook *

                           Roasted Garlic Soup

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              whole  bulb garlic -- peeled
  1                     leek -- 2-inch large dice
     1/2           cup  diced onion -- large 2-inch dice
     1/3           cup  diced scallions
  7               cups  broth -- divided
                        Salt and pepper to taste
  1                cup  heavy cream
  1                cup  croutons

Place garlic bulb, leek, onion, and scallions in a small roasting pan. Add
2 cups broth and place in a preheated 350° oven. Roast mixture 1
hour, stirring occasionally until garlic is mushy. Remove from oven; add 1
cup broth, and puree the mixture. Strain mixture through a china cap (or
fine strainer) and place in a saucepan. Add rest of broth and
heavy cream to saucepan. Bring to a boil and simmer on medium-low heat 45
minutes. Adjust seasoning.Place in 8 bowls and garnish with croutons. 

Serves 8.

Source:
  "The Simply Great Cookbook II"
S(Formatted by Chupa Babi):
  "Dec 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 171 Calories; 13g Fat (65.6%
calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 709mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 3506 0 0 902684 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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