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Post by Christina on Jun 15, 2006 20:59:28 GMT -5
CAULIFLOWER SOUP 0 POINTS PER SERVING Makes about 6 servings
INGREDIENTS
6 CUPS WATER 4 CUPS OF CHOPPED CAULIFLOWER 2 CUPS SLICED CARROTS 1/2 CUP CHOPPED ONIONS 2 TBS CHOPPED PARSLEY 4 CHICKEN BOULLION CUBES SALT TO TASTE WHITE PEPPER TO TASTE
INSTRUCTIONS
IN 5 QUART OR 5 L SAUCEPAN ADD ALL INGREDIENTS BUT SALT AND PEPPER! cOVER AND SIMMER ABOUT 20 MINUTES
STRAIN OFF AND SAVE JUICE WHILE PLACING VEGES IN A PROCESSOR AND PUREE THEM
ADD VEGES AND LIQUID BACK IN THE POT SALT AND PEPPER THAN REHEAT
47 CALORIES A SERVING 1G FAT 11%CALS FROM FAT 2 G PROTIEN 9 G CARBS 3G FIBER
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Post by Christina on Jun 15, 2006 20:59:58 GMT -5
Classic Chicken Salad makes 4 servings- serving size 1 cup- POINTS VALUE 4
1/4 cup plain fat-free yogurt 3 tablesthingys reduced-cal. mayo 1 tablesthingy cider vinegar 2 teasthingys Dijon mustard 1/8 teasthingy salt 1/4 teasthingy ground pepper 2 1/2 cups cubed cooked chicken breast 2 celery stalks, chopped 2 tablesthingys grated onion
In small bowl combine the yogurt, mayo, vinegar , mustard, salt and pepper.
In med bowl combine the chicken, celery, onion. Add the yogurt mixture; toss to coat. Refrigerate, covered, at least 1 hour before serving
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Post by Christina on Jun 15, 2006 21:00:38 GMT -5
SMORE SUNDAES (from WWM)
Prep. 10 min Cook 20 sec. Serves 4
1/4 cup prepared chocolate sauce 2 whole- reduced-fat honey graham crackers 2 cups ( 8 small scoops) Chocolate Sorbet 1 cup mini marshmellows
Microwave chocolate sauce in 1 cup glass measuring cup on high until Hot (about 20 sec).
Sprinkle bottom of 4 sundae dishes with half of the graham crackers. Top each one with 1 scoop sorbet. Sprinkle with 1/2 cup marshmellows and then the remaining graham crackers. Top with remaining sorbet, drizzle with syrup and sprinkle with remaining marshmellows.
SS: 1 sundae 264 cal. 2 g fat 3 fiber
POINTS VALUE= 5
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Post by Christina on Jun 15, 2006 21:01:15 GMT -5
GERMAN POTATO SALAD ( WWM)
Prep: 5 min. + about 10 min. standing time Cook 20 min Serves: 8
2 1/2 lbs. med red potatoes 6 strips bacon, diced 1/2 vadalia or Spanish onion, chopped 1/4 cup white wine vinegar 2 tsp. sugar 3/4 tsp. salt 1/2 tsp. coarsely ground black pepper
In a saucepan bring to boil the potatoes and enough water to cover. Reduce heat; simmer until tender 15-20; drain. Let stand until cool enough to handle (about 10 min. )
Meanwhile to make dressing, cook the bacon in a medium skillet over med. high heat until crisp. (about 6 min). Drain on paper towel;set aside. Pour off and discard all but about 2 tbsp. of drippings from pan. Add onions to the drippings in the pan and cook stirring frequently until softened, about 5 min. Add vinegar, sugar, salt, pepper; bring to simmer. Set aside and keep warm.
Cut potatoes into 1/2 inch thick slices. Transfer to a large bowl; drizzle with the dressing and toss gently to coat. Sprinkle with the bacon and serve warm.
SS- 1 cup 177 cal 6 g fat 4 g fiber Points Value= 3
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Post by Tammy Lynn on Jun 15, 2006 23:58:32 GMT -5
Low Fat WW Crockpot Nostalgic Chicken and Dumplings Makes 6 servings 6 bone-in chicken breast halves (10 oz. each), skin removed 2 whole cloves 12 frozen pearl or small whole onions, thawed 1 bay leaf 1 garlic clove, minced 1/2 tsp. each salt, dried thyme and dried marjoram 1/4 tsp. pepper 1/2 cup reduced-sodium chicken broth 1/2 cup white wine or additional chicken broth 3 tbsp. cornstarch 1/4 cup cold water 1/2 tsp. browning sauce, optional 1 cup reduced-fat biscuit/baking mix 6 tbsp. fat-free milk 1 tbsp. minced fresh parsley Place the chicken in a crockpot. Insert cloves into an onion; add to slow cooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram and pepper. Pour broth and wine or additional broth over chicken mixture. Cover and cook on low for 4 1/2 to 5 hrs. or until chicken juices run clear and a meat thermometer reads 170*. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water and browning sauce, if desired until smooth. Stir into crockpot. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 min. or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve dumplings and gravy over chicken. Per serving: 295 cal ,5 g fat , 1 g sat fat , 89 mg chol , 561 mg sod , 24 g carb , 2g fib , 36 g prot Exchanges: 4 lean meat, 1 starch, 1 veg Points: 6
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Post by dream2bthin on Jun 16, 2006 9:34:55 GMT -5
The cauliflower soup sounds yummy!! I'm going to try and make it on Sunday!
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