Ellise
02-01-2003, 12:15 PM
Smoky Gazpacho
Recipe By :Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Grill Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red onion -- quartered
1 large green bell pepper -- seeded and quartered
8 large plum tomatoes -- halved
3 garlic cloves -- chopped
2 tablespoons fresh lime juice
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
hot red pepper sauce -- (optional)
1/2 medium cucumber -- peeled and chopped
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Grill the onion and bell pepper 5 inches from the heat, until
slightly charred on all sides, 8—10 minutes. Grill the tomatoes,
turning once, 2—3 minutes.
3. Combine the onion, bell pepper, tomatoes, garlic, lime juice,
vinegar, salt, and black pepper in a blender or food processor;
pur‚e. Season to taste with pepper sauce (if using) and transfer the gazpacho to a nonreactive bowl. Cover and refrigerate until the soup is chilled, at least 2 hours, or overnight.
4. When ready to serve, sprinkle the cucumber into the soup.
Per serving (1 cup): 62 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 291 mg Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 32 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from
fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 281mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Gazpacho from the grill? Yes, and it's wonderful! When you're grilling, plan ahead to use this recipe. Place the onion, bell
pepper, and tomatoes alongside whatever you're grilling and voila, you've got the base for a sensational, zesty summer soup that can be made in minutes the following day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Spiced Peaches With Grilled Angel Food Cake
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Desserts/Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter -- melted
2 teaspoons firmly packed dark brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon rum -- (or 1/4 teaspoon rum extract)
1 pinch ground allspice
6 medium peaches
6 slices angel food cake -- (2-ounce)
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Combine the melted butter, brown sugar, vanilla extract,
cinnamon, rum, or rum extract, and allspice in a glass cup measure.
3. Cut the peaches in half, removing the pits. Put the peaches on a double thickness of foil, top with the spice mixture, pouring some into the center of each peach half. Fold the foil into a packet making a tight seal. Grill the peaches 5 inches from the heat, until soft, 15—20 minutes. Grill the angel food cake, turning once, just until grill marked, about 30 seconds on each side.
4. Arrange 2 peach halves on each slice of cake, and serve drizzled with any juices.
Per Serving: 217 Calories, 2 g Total Fat, 1 g Saturated Fat, 5 mg
Cholesterol, 290 mg Sodium, 46 9 Total Carbohydrate, 2 g Dietary
Fiber, 4 9 Protein, 56 mg Calcium.
POINTS per serving: 4.
Source:
"Weight Watchers Magazine, June 2000"
- - - - - - - - - - - - - - - - -
- -
Per serving: 1597 Calories (kcal); 4g Total Fat; (2% calories from
fat); 37g Protein; 361g Carbohydrate; 5mg Cholesterol; 3053mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat; 23 Other Carbohydrates
NOTES : Organize the peaches ahead of time. Then, when grilling
dinner, add them to the grill once there is room. The angel food cake
can be grilled at the last minute. Nectarines are a perfect alternate
to peaches.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tomatoes Grilled With Basil and Garlic
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Grill Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves -- minced
1 tablespoon shredded fresh basil leaves
(or 1 teaspoon dried basil, oregano, or
thyme)
1 pinch salt
1 tablespoon olive oil
4 medium tomatoes, or 8 large plum tomatoes -- halved
lengthwise
lengthwise
4 metal skewers -- (if using plum tomatoes)
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Combine the garlic, basil, salt, and oil in a small bowl.
3. Spoon the herb mixture onto the cut sides of the tomatoes and let
stand at room temperature 1 hour. If using plum tomatoes, thread
them on skewers.
4. Grill the tomatoes 5 inches from the heat, at edge of grill,
turning once, until hot, about 10 minutes for large tomatoes, and 5
minutes for plum tomatoes. Serve the tomatoes hot, or at room
temperature.
Per Serving: 57 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg
Cholesterol, 43 mg Sodium, 6 g Total Carbohydrate, 1 g Dietary Fiber,
1 g Protein, 14 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers, June 2000"
- - - - - - - - - - - - - - - - -
- -
Per serving: 33 Calories (kcal); 3g Total Fat; (89% calories from
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 34mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Try heirloom varieties of tomatoes available from farmers' markets throughout the warm-weather months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tortilla Egg Roll-ups
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast & Brunch Ethnic/Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 green bell pepper -- seeded and chopped
3 scallions -- thinly sliced
1 plum tomato -- chopped
4 large eggs
4 egg whites
1/2 teaspoon salt
1/2 teaspoon hot red pepper sauce
4 (6-inch) fat—free flour tortillas
1/2 cup shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped fresh cilantro
1. Spray a large nonstick skillet with nonstick spray and set over
medium-high heat. Add the bell pepper and saute until tender—crisp, about 3 minutes. Add the scallions and tomato; saute until softened, about 1 minute. Transfer the vegetables to a plate.
2. Beat the eggs, egg whites, salt, and pepper sauce together in a medium bowl. Spray the skillet with more nonstick spray and set over medium-high heat. Add the egg mixture and cook, stirring as needed, until the eggs are scrambled but not dry. Remove from the heat and gently toss with the sauteed vegetables.
3. Heat the tortillas according to the package directions. Fill the
tortillas by spooning one-fourth of the egg—vegetable mixture along the bottom edge of each tortilla; sprinkle each with some cheese and cilantro. Roll up the tortillas tightly, then cut them in half and serve.
Per serving: 201 Calories, 8 g Total Fat, 3 g Saturated Fat, 222 mg Cholesterol, 706 mg Sodium, 16 g Carbohydrate, 7 g Dietary Fiber, 17 g Protein, 181 mg Calcium.
POINTS per serving: 3.
Source:
"Weight Watchers, June 2000"
Per serving: 93 Calories (kcal); 4g Total Fat; (44% calories from
fat); 9g Protein; 3g Carbohydrate; 187mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : This is a way to have the fiavor of huevos rancheros—the Southwestern breakfast favorite—without all the calories.
Recipe By :Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Grill Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red onion -- quartered
1 large green bell pepper -- seeded and quartered
8 large plum tomatoes -- halved
3 garlic cloves -- chopped
2 tablespoons fresh lime juice
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
hot red pepper sauce -- (optional)
1/2 medium cucumber -- peeled and chopped
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Grill the onion and bell pepper 5 inches from the heat, until
slightly charred on all sides, 8—10 minutes. Grill the tomatoes,
turning once, 2—3 minutes.
3. Combine the onion, bell pepper, tomatoes, garlic, lime juice,
vinegar, salt, and black pepper in a blender or food processor;
pur‚e. Season to taste with pepper sauce (if using) and transfer the gazpacho to a nonreactive bowl. Cover and refrigerate until the soup is chilled, at least 2 hours, or overnight.
4. When ready to serve, sprinkle the cucumber into the soup.
Per serving (1 cup): 62 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 291 mg Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 32 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from
fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 281mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Gazpacho from the grill? Yes, and it's wonderful! When you're grilling, plan ahead to use this recipe. Place the onion, bell
pepper, and tomatoes alongside whatever you're grilling and voila, you've got the base for a sensational, zesty summer soup that can be made in minutes the following day.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Spiced Peaches With Grilled Angel Food Cake
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Desserts/Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter -- melted
2 teaspoons firmly packed dark brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon rum -- (or 1/4 teaspoon rum extract)
1 pinch ground allspice
6 medium peaches
6 slices angel food cake -- (2-ounce)
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Combine the melted butter, brown sugar, vanilla extract,
cinnamon, rum, or rum extract, and allspice in a glass cup measure.
3. Cut the peaches in half, removing the pits. Put the peaches on a double thickness of foil, top with the spice mixture, pouring some into the center of each peach half. Fold the foil into a packet making a tight seal. Grill the peaches 5 inches from the heat, until soft, 15—20 minutes. Grill the angel food cake, turning once, just until grill marked, about 30 seconds on each side.
4. Arrange 2 peach halves on each slice of cake, and serve drizzled with any juices.
Per Serving: 217 Calories, 2 g Total Fat, 1 g Saturated Fat, 5 mg
Cholesterol, 290 mg Sodium, 46 9 Total Carbohydrate, 2 g Dietary
Fiber, 4 9 Protein, 56 mg Calcium.
POINTS per serving: 4.
Source:
"Weight Watchers Magazine, June 2000"
- - - - - - - - - - - - - - - - -
- -
Per serving: 1597 Calories (kcal); 4g Total Fat; (2% calories from
fat); 37g Protein; 361g Carbohydrate; 5mg Cholesterol; 3053mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat; 23 Other Carbohydrates
NOTES : Organize the peaches ahead of time. Then, when grilling
dinner, add them to the grill once there is room. The angel food cake
can be grilled at the last minute. Nectarines are a perfect alternate
to peaches.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tomatoes Grilled With Basil and Garlic
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Grill Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves -- minced
1 tablespoon shredded fresh basil leaves
(or 1 teaspoon dried basil, oregano, or
thyme)
1 pinch salt
1 tablespoon olive oil
4 medium tomatoes, or 8 large plum tomatoes -- halved
lengthwise
lengthwise
4 metal skewers -- (if using plum tomatoes)
1. Spray the grill rack with nonstick spray; prepare the grill.
2. Combine the garlic, basil, salt, and oil in a small bowl.
3. Spoon the herb mixture onto the cut sides of the tomatoes and let
stand at room temperature 1 hour. If using plum tomatoes, thread
them on skewers.
4. Grill the tomatoes 5 inches from the heat, at edge of grill,
turning once, until hot, about 10 minutes for large tomatoes, and 5
minutes for plum tomatoes. Serve the tomatoes hot, or at room
temperature.
Per Serving: 57 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg
Cholesterol, 43 mg Sodium, 6 g Total Carbohydrate, 1 g Dietary Fiber,
1 g Protein, 14 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers, June 2000"
- - - - - - - - - - - - - - - - -
- -
Per serving: 33 Calories (kcal); 3g Total Fat; (89% calories from
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 34mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Try heirloom varieties of tomatoes available from farmers' markets throughout the warm-weather months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tortilla Egg Roll-ups
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast & Brunch Ethnic/Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 green bell pepper -- seeded and chopped
3 scallions -- thinly sliced
1 plum tomato -- chopped
4 large eggs
4 egg whites
1/2 teaspoon salt
1/2 teaspoon hot red pepper sauce
4 (6-inch) fat—free flour tortillas
1/2 cup shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped fresh cilantro
1. Spray a large nonstick skillet with nonstick spray and set over
medium-high heat. Add the bell pepper and saute until tender—crisp, about 3 minutes. Add the scallions and tomato; saute until softened, about 1 minute. Transfer the vegetables to a plate.
2. Beat the eggs, egg whites, salt, and pepper sauce together in a medium bowl. Spray the skillet with more nonstick spray and set over medium-high heat. Add the egg mixture and cook, stirring as needed, until the eggs are scrambled but not dry. Remove from the heat and gently toss with the sauteed vegetables.
3. Heat the tortillas according to the package directions. Fill the
tortillas by spooning one-fourth of the egg—vegetable mixture along the bottom edge of each tortilla; sprinkle each with some cheese and cilantro. Roll up the tortillas tightly, then cut them in half and serve.
Per serving: 201 Calories, 8 g Total Fat, 3 g Saturated Fat, 222 mg Cholesterol, 706 mg Sodium, 16 g Carbohydrate, 7 g Dietary Fiber, 17 g Protein, 181 mg Calcium.
POINTS per serving: 3.
Source:
"Weight Watchers, June 2000"
Per serving: 93 Calories (kcal); 4g Total Fat; (44% calories from
fat); 9g Protein; 3g Carbohydrate; 187mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : This is a way to have the fiavor of huevos rancheros—the Southwestern breakfast favorite—without all the calories.