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cybergranny

From WW.com, 2004's favorite recipes

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Please note that I exported these recipes into MC but I still have to change the way some of the ingredients are listed in order to get a correct nutritional reading. In the meantime, they are posted as Weight Watchers says the points values are. I will come back and add the nutritional info later if it is not correct according to MC.

 

 

 

* Exported from MasterCook *blackenedtilapia_lg.jpg

Blackened Tilapia with Radish and Cucumber Salsa

 

Recipe By :

Serving Size : 4 Preparation Time :0:25

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 serving cooking spray (5 one-second sprays per

serving)

1 1/2 pound raw farm-raised tilapia

3 Tbsp Chef Paul Prudhomme's Magic Seasoning

Blends Blackened Redfish Magic -- or other brand, or to taste

5 medium radishes -- red

1 medium cucumber(s) -- chopped

1/2 medium sweet red pepper(s) -- chopped

3 medium scallion(s) -- sliced

1 Tbsp cilantro -- chopped

2 Tbsp fresh lime juice

1 tsp olive oil

1/8 tsp table salt

1/8 tsp black pepper

 

Coat large nonstick sauté pan with cooking spray. Coat tilapia with

blackening spice and cook (as many fillets as will fit without

over-crowding) over medium-high heat until fish flakes with a fork, about

2 to 3 minutes per side. Remove from pan and repeat with remaining

fillets.

 

Slice radishes in half once each and then thinly slice each half into 1/2

moons. Combine cucumber, radishes, red pepper, scallions, cilantro, lime

juice and olive oil in a medium bowl. Season to taste with salt and pepper

and serve on top of fish. Yields about five ounces of fish and a scant 1/2

cup of salsa per serving.

 

Description:

"This spicy dish works well in summer or winter. The cooling flavors

of the salsa help balance the heat from the fish."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99611"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 3

============================================================

 

 

 

* Exported from MasterCook *n_cauliflowerpopcorn_lg.jpg

Cauliflower Poppers

 

Recipe By :

Serving Size : 8 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small head cauliflower

1/2 tsp ground cumin

1/2 tsp chili powder -- or more to taste

1/2 tsp table salt

1/2 tsp black pepper

1 serving cooking spray (5 one-second sprays per

serving)

 

Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces.

(There should be about 4 cups.) Place cauliflower in a medium bowl; add

cumin, chili powder, salt and pepper and toss well to coat.

 

Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake

until cauliflower is tender, but not mushy, stirring halfway through,

about 10 minutes. Yields about 1/2 cup per serving.

 

Description:

"The spicy taste of these tempting morsels can be addictive. Not to

worry, though. They are light enough to be eaten with abandon."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99541"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 0

==========================================================

 

* Exported from MasterCook *grilledpineapple_lg.jpg

 

Grilled Pineapple with Basil and Ginger Cream Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:08

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium pineapple

1 cup plain fat-free yogurt

5 leaves basil -- chopped

1/2 tsp ginger root -- finely grated

3 tsp McNeil Nutritionals SPLENDA ® No Calorie

Sweetener -- or to taste

 

Soak 4 bamboo skewers in water, or use metal skewers. Preheat broiler,

grill or stovetop (for grill pan).

 

Cut pineapple into quarters, core it and then cut each quarter into

1/2-inch slices to yield about 16 slices total.

 

Place 4 slices of pineapple on each skewer. Grill pineapple on each side

until grill marks form and it starts to get crisp in spots, about 4 to 5

minutes per side.

 

Mix together yogurt, basil, ginger and Splenda in a small bowl. Drizzle

mixture over pineapple or serve on the side as a dip. Yields about 4

pieces of pineapple and 1/4 cup of sauce per serving.

 

Description:

"So easy, so delicious, this recipe is bound to become a favorite.

It's the perfect sweet ending to any grilled meal."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=100621"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 2

==========================================================

 

 

* Exported from MasterCook *roastedautvegsoup_lg.jpg

 

Roasted Autumn Vegetable Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:25

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion(s) -- cut into large chunks

4 large carrot(s) -- peeled and cut into 1 1/2-inch pieces

6 medium parsnip(s) -- peeled and cut into 1 1/2-inch pieces

4 cup winter squash -- cubed

2 serving cooking spray (5 one-second sprays per

serving)

3 cup fat-free chicken broth

1/2 cup fat-free evaporated milk

1/8 tsp table salt -- or to taste

1/8 tsp black pepper -- or to taste

 

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots,

parsnips and squash; coat with cooking spray. Roast for 15 minutes.

 

Place vegetables in a large pot; add broth and milk. Season to taste. Cook

over medium-high heat for 10 minutes to allow flavors to combine. Transfer

mixture to a blender or food processor, or use an immersion blender in

pot, and blend until smooth, about 4 to 5 minutes. (Note: Add more water

or broth to achieve desired thickness.) Yields about 1 1/2 cups per

serving.

 

Description:

"This warm, comforting soup will stick to your ribs on cold fall days.

Roasting the vegetables helps bring out their natural sweetness."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99641"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 2

=========================================================

 

 

 

* Exported from MasterCook *wholewheatchilimac_lg.jpg

 

Whole-Wheat Chili-Mac

 

Recipe By :

Serving Size : 4 Preparation Time :0:18

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 oz uncooked lean ground beef (with 7% fat)

1 medium onion(s) -- chopped

14 1/2 oz canned stewed tomatoes -- Mexican-style, undrained

1 1/4 cup canned tomato sauce

2 Tbsp canned green chili peppers -- diced, drained

2 tsp chili powder

1 tsp ground cumin

1 cup dry whole-wheat elbow macaroni

15 oz canned kidney beans -- drained and rinsed

1/2 cup Kraft Non-Fat Grated Cheese Topping -- or other brand

 

In a large skillet, cook beef and onion until meat is browned, about 10

minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce,

chili peppers, chili powder and cumin; bring to a boil.

 

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat,

cover and simmer until macaroni is tender, about 15 minutes.

 

To serve, spoon into bowls and sprinkle with grated topping. Yields about

1 3/4 cups of chili and 2 tablespoons of topping per serving.

 

Description:

"This one-pot hearty meal can easily be altered to meet your family's

tastes. Try subbing ground turkey breast for the beef and whole-wheat

spirals or wagon wheels for the macaroni."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=100491"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 8

=========================================================

 

 

* Exported from MasterCook *best2004_yankeepotroast_lg.jpg

 

Yankee Pot Roast Dinner

 

Recipe By :

Serving Size : 8 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 serving cooking spray (5 one-second sprays per

serving)

2 1/2 pound lean beef round -- well trimmed (use boneless bottom round rump roast)

1/2 tsp black pepper

1/4 tsp table salt

2 large onion(s) -- sliced

1 3/4 cup water

1 packet onion soup mix

1 1/2 Tbsp balsamic vinegar -- or red wine vinegar

1 tsp dried thyme

8 large potato(es) -- red, scrubbed and quartered (about 1 3/4 lbs)

1 pound baby carrots

1 Tbsp parsley -- fresh, chopped (for garnish)

 

Preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight-fitting

lid) with cooking spray. Heat over medium-high heat.

 

Sprinkle roast with pepper and salt. Place in pot and scatter onions

around roast. Cook, turning roast and stirring onions occasionally, until

roast and onions are browned, about 8 minutes. Pour water into pot; stir

in soup mix, vinegar and thyme and bring to a boil.

 

Cover and cook 1 1/2 hours. Place potatoes and carrots around roast; cover

and bake until roast and vegetables are tender, about 2 hours more. Remove

one potato from pot and puree in a blender. Stir into gravy to thicken.

 

Transfer roast to a cutting board and slice against grain into 16 slices.

Serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of

vegetables and 1/4 cup of gravy per serving.

 

Description:

"Just like Mom used to make! Make this dish on the weekend (when you

have more time to let it simmer to succulent tenderness) and reheat it

on a busy weeknight for a richly satisfying meal."

S(Internet Address):

"http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99751"

Start to Finish Time:

"3:40"

- - - - - - - - - - - - - - - - - - -

 

NOTES : POINTS® Value | 9


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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Thanks, Barbara!! the Cauliflower poppers look great!!


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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They are really yummy! Sometimes I omit the cumin and chili powder, replace it with cayenne pepper and add granulated garlic or onion. A change of pace, but still a nice spicy treat!

 

Glad to see you. I was wondering where you were. Everyone at the 100 is oohing and aahing over your dijon chicken recipe! I have been making it for awhile. Can't go much over a week without making it!


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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Hi! I've been around, but mostly wrangling the offspring. He's REALLY cranky these days!

 

I had to look up what recipe you were talking about :lol:!! I'm glad it's a big hit, it's a great recipe. I only wish I had invented it. :D


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Thanks for the recipes Barbara! I also copied the Cauliflower Poppers. I have a recipe for them that is fairly good, but these sound really tasty.

:bcbsalute MT


:salut MT

 

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