cybergranny 0 Posted October 13, 2005 * Exported from MasterCook *  Bow Tie Pasta with Broccoli Pesto  Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta  Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound broccoli florets 3 cloves garlic -- minced 1/3 cup grated parmesan cheese 2 tablespoons Butter Buds® -- liquid 1 tablespoon olive oil 1 1/2 teaspoons dark sesame oil 1/2 teaspoon salt 12 ounces pasta -- bow ties 2 tablespoons rice wine vinegar 1/2 cup tomato -- chopped  In a 5 quart pan, bring 8 cups of water to a boil ov hih heat. Stir in broccoli and cook until just tender to bite. Immediately drain broccoli, immerse in ice water until cool, and drain again.  In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, Butter Buds, sesame oil, salt, and 3 tablespoons water. Whirl until smooth. Scrape down sides of container, add half the remaining broccoli, and whirl until smooth again. Add remaining broccoli; whirl until smooth. Set aside.  In the 5 quart saucepan that has been cleaned, bring about 3 quarts of water to a boil over high heat; stir in pasta and cook until just tender to bite, 8 to 10 minutes.  Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately.  - - - - - - - - - - - - - - - - - - -  Per Serving (excluding unknown items): 445 Calories; 9g Fat (17.7% calories from fat); 17g Protein; 75g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 535mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.  NOTES : 9 points per serving.   * Exported from MasterCook *  Hoisin-Honey Lamb with Couscous  Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :  Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth, ff, reduced sodium 1 cup carrots -- shredded 1 cup couscous -- uncooked 1 pound lamb -- boned 6 tablespoons hoisin sauce 2 tablespoons honey 2 1/2 tablespoons ginger -- minced 1/2 teaspoon vegetable oil 3/4 cup green onions -- cut into 1/2" lengths 1/4 cup cilantro leaves, whole  In a 2 quart pan, bring broth to a boil over high heat. Stir in carrots and couscous. Cover tightly, remove from heat, and let stand until almost all liquid has been absorbed (5 minutes).  Meanwhile, cut lamb across the grain into bite size strips about 1/4 inch thick. Place in a large bowl and stir in hoisin sauce, honey, and ginger.  Heat a wok or wide nonstick frying pan over high heat. Add oil, then onions. Cook, stirring, just until onions are tinged with brown. Transfer to a bowl.  Pour lamb mixture into pan; cook, stirring, until lamb is no longer pink; scrape off a little sauce to check. Return onions to pan and stir to heat through.  Spoon couscous mixture into a serving bowl and top with lamb mixture, sprinkle with cilantro.  - - - - - - - - - - - - - - - - - - -  Per Serving (excluding unknown items): 518 Calories; 21g Fat (36.4% calories from fat); 22g Protein; 60g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 459mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat; 1 1/2 Other Carbohydrates.  NOTES : 10 points per serving.   * Exported from MasterCook *  Pork with Orange-Cranberry Sauce  Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :  Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds boneless pork top loin chop -- 4 chops 3/4 cup chicken broth, ff, reduced sodium 1/4 cup dried cranberries 2 tablespoons frozen orange juice concentrate -- thawed 1 tablespoon dijon mustard 1 teaspoon cornstarch 2 teaspoons butter 2 teaspoons olive oil  Place each chop between two pieces of plastic wrap. With a heavy, flat sided mallet, pound meat firmly but gently all over to a thickness of 1/4 inch.  In a small bowl, stir together broth, cranberries, orange juice concentrate, mustard, and cornstarch. Set aside.  Melt butter and oil in a wide nonstick frying pan over medium high heat. When butter sizzles, add as many pork pieces to pas as will fit without crowding. Cook, turning once, until pork is wel lbrowned on both sides and no longer pink in the center. Transfer to a platter and keep warm.  Add broth mixture to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened. Pour over pork.  - - - - - - - - - - - - - - - - - - -  Per Serving (excluding unknown items): 221 Calories; 11g Fat (44.0% calories from fat); 26g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.  NOTES : 5 points per serving.   * Exported from MasterCook *  Salmon Saute with Citrus Sauce  Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood  Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups oranges -- 4 medium 1 cup grapefruit -- 1 large 1/2 cup lime -- 1 large 1/3 cup green onions -- 3 large 1 tablespoon butter 3/4 pound salmon fillets -- 1/2" thick, skinned and cut into 1 x 2" strips 1/4 cup fish stock -- or chicken broth 1/3 cup orange marmalade 1 tablespoon mint -- fresh, chopped  Shred enough peel from oranges, grapefruit, and lime to make 1/2 teaspoon each. Combine peels in a small bowl; cover and set aside.  Cut off and discard remaining peel and all the white membrane from grapefruit, lime, and two of the oranges. Holding fruit over a bowl to catch the juice, section the fruit, set segments aside. Pour juice from bowl int a glass measure. Squeeze juice from remaining oranges; add enough of this to glass to make 1/2 cup. Set aside.  Trim and discard ends of onions. Cut into two inch lengths, then cut each piece lengthwise into slivers; set aside.  Melt butter in a wide nonstick pan over medium high heat. Add fish. Fry gently, flipping with spatula as needed until opaque but still moist in the thickest part. With a slotted spoon, transfer fish to a large bowl; keep warm.  Add citrus juices and broth to pan. Bring to a boil; then boil, stirring often, until reduced to 1/3 cup. Reduce heat to low, add marmalade, and stil until melted. Add onions and citrus segments; stirgently just until heated through. Remove from heat and stir in chopped mint.  Spoon fruit sauce over fish; mix gently. Divide mixture among 4 plates; garnish with citrus peels and mint sprigs. Season to taste with salt and pepper.  - - - - - - - - - - - - - - - - - - -  Per Serving (excluding unknown items): 267 Calories; 6g Fat (20.7% calories from fat); 19g Protein; 36g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 118mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.  NOTES : 5 points per serving. 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. Share this post Link to post Share on other sites
jasmynjes 10 Posted October 19, 2005 These look great. Can you tell me what is a serving in each of these recipes. Â Â Thanks. SW: 228.80, 9/15/ 05 WW: 173.00, 9/15/06 WW: 170.00, 9/15/07 01/07/06: 25lbs Gone!!!!, WW 25lb. Magnet 01/21/06: Reached ONEDERLAND!!!! 08/05/06: Reached LIFETIME !!! :goal:: Total Loss FOREVER: (-58.80):strong: Maintaining: 170.00 GW: 180.00 Share this post Link to post Share on other sites
cybergranny 0 Posted October 19, 2005 You know, I have never actually measured in cups how much any recipe is. I just divide it into four portions and let it go at that. There are three of us and the extra serving goes into a Glad container either for DH's or my lunch the next day. I can say that most recipes are between 1 1/2 and 1 3/4 cups of whatever the recipe contains.I do remember that the salmon recipe had what seemed to be very large portions. 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. Share this post Link to post Share on other sites