Ellise
02-01-2003, 12:23 PM
* Exported from MasterCook *
Mosaic Fruit Sorbet
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint mango sorbet -- softened slightly
2 cups strawberries -- hulled and left whole
1 ripe mango (about 1 cup) -- peeled and cut
into 1/4" cubes
2 kiwifruit (about 1 cup) -- peeled and cut
into 1/2" cubes
2 tablespoons flaked coconut -- chopped
2 tablespoons honey
1 pint raspberry sorbet -- softened slightly
1.Line a 9x5-inch loaf pan with plastic wrap so the plastic wrap
hangs over the sides of the pan. (Sprinkle the sides and bottom of a loaf pan with a few drops of water, then line it with plastic; this will miake it easier to turn the sorbet on to a serving plate).
Spread the softened mango sorbet into the bottom of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours.
2.Cut the bottom off each strawberry so it stand upright. Arrange
the strawberries on top of the mango sorbet, spacing the berries
about 1 1/2-inches apart. Combine the mango, kiwifruit, coconut, and honey in a bowl. Spoon the fruit mixture on top of the
strawberries. Spread the raspberry sorbet over the fruit, spreading the sorbet to the edges of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours or overnight.
3.To serve, invert the pan onto a serving plate. Remoe the plastic
wrap and cut the sorbet into slices.
Per serving: 178 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 8 mg Sodium, 44 g Total Carbohydrate, 3 g Dietary Fiber,
1 g Protein, 14 mg Calcium.
POINTS per serving: 3.
Copyright:
"© 2000 Weight Watchers International"
- - - - - - - - - - - - - - - - -
- -
Per serving: 27 Calories (kcal); trace Total Fat; (3% calories from
fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : This easy dessert takes only a few minutes to assemble. But plan ahead: the sorbet needs to freeze thoroughly. To soften sorbet, place it in the refrigerator for 20 to 30 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Peruvian Style Chicken Breasts
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic/Spanish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dry white wine
2 cloves garlic -- peeled
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 canned chipotle pepper in adobo sauce
2 teaspoons honey
2 teaspoons fresh thyme leaves
2 teaspoons paprika
6 bone-in chicken breasts -- skinned (8-ounce)
1/4 teaspoon salt
1. Preheat the oven to 375øF; lightly spray a jelly—roll pan with
nonstick spray and set aside. Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle pepper, honey, thyme leaves, and paprika in a blender; pulse on high speed until the mixture is
smooth, about 2 minutes. Pour the marinade into a zip—close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for 45 minutes.
2. Remove the chicken from the bag, discard the marinade, and
arrange the chicken in the pan. Sprinkle chicken with the salt then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.
Per serving: 193 Calories, S g Total Fat, 1 g Saturated Fat, 92 mg
Cholesterol, 312 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary
Fiber, 34 g Protein, 18 mg Calcium.
POINTS per serving: 4.
Copyright:
"© 2000 Weight Watchers International"
- - - - - - - - - - - - - - - - -
- -
Per serving: 42 Calories (kcal); 2g Total Fat; (55% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 433mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : A bed of warm greens and a serving of saffron rice with black beans or peas makes the perfect foil to this dish. :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Piña Colada Pops or Granita
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans crushed pineapple in its own juice (20
ounce)
1 cup unsweetened light coconut milk
1/4 cup light corn syrup
1 tablespoon coconut extract
3 tablespoons rum -- (optional)
toasted coconut -- (optional)
1.Combine the pineapple with juice, the coconut milk, corn syrup, and coconut extract in a food processor, pulse until smooth. Add the rum (if using) and pulse to combine.
2.Pour the mixture into 8 pop molds and freeze until solid, at least 4 hours, or overnight. Or, to make granita, pour the mixture into a 9x13-inch metal baking pan, or a shallow plastic container and cover with plastic wrap or a lid. Freeze until the granita is partially frozen, about 4 hours.
3.Transfer the mixture to a food processor and pulse until almost
smooth. Do not overprocess. Return the granita to the pan, cover, and freeze until firm, about 4 hours longer. Let the granita stand at room temperature for 10 minutes to soften before serving. For the pops, remove them from the molds and sprinkle with the coconut (if using).
Per serving 144 Calories, 3 g Total Fat, 2 g Saturated Fat, 0 mg
Cholesterol, 16 mg Sodium, 31 g Total Carbohydrate, 1 g Dietary
Fiber, 1 g Protein, 30 mg Calcium.
POINTS per serving 3
Unsweetened light coconut milk has the consistency of light cream with a mild coconut flavor; it can be found in Asian food sections in supermarkets. Be careful not to confuse it with regular coconut milk or cream of coconut, the latter of which is thick, sweet, and very high in fat and calories.
Copyright:
"© 2000 Weight Watchers International"
Per serving: 41 Calories (kcal); 0g Total Fat; (0% calories from
fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : These tropical wonders couldn't be easier to make Kids will love them sprinkled with toasted coconut. For the adult version, lace them with rum - just add 3 tablespoons of rum to the mixture before you freeze it (and remember to factor in the extra POINTS). This treat also can be made granita-style as well, for a fancy dessert topped with toasted coconut and diced pineapple.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Radish-Orange Salad
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small oranges
1/4 cup fresh lime juice
1 tablespoon peanut oil
1/2 teaspoon ground coriander
freshly ground black pepper -- to taste
1 1/2 cups thinly sliced radishes
6 medium celery stalks -- thinly sliced
1. Cut off the peel and white pith from each orange. Cut the
oranges into 1—inch thick slices, stack the slices, and cut them into quarters.
2. Combine the lime juice, oil, coriander, and pepper in a small
bowl.
3. Combine the orange pieces, the radishes, and celery in a bowl.
Drizzle the dressing over oranges and vegetables, and toss gently to coat.
Per serving: 61 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 33 mg Sodium, 10 g Total Carbohydrate, 3 g Dietary
Fiber, 1 g Protein, 46 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 60 Calories (kcal); 2g Total Fat; (32% calories from
fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : This salad is cool, refreshing, and a bit sweet—a perfect
side dish with spicy barbecue or grilled fish.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Root Beer Float
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup frozen vanilla low—fat dairy dessert
1 can diet root beer -- chilled (12—ounce)
Place half the dairy dessert in a chilled 16-ounce mug. Pour the
root beer over the frozen dessert. Scoop the remaining dessert on top. Serve immediately.
For the cooler, if you are serving more than two, remember to double or triple the ingredients—but don't try to make more than one batch at a time, or the blender may overflow.
Per serving: 82 calories, 0 g Total Fat, 1 g Saturated Fat, 5 mg
Cholesterol, 175 mg Sodium, 21 g Total Carbohydrate, 0 g Dietary
Fiber, 3 g Protein, 0 mg Calcium.
POINTS per serving: 2.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : If you haven't had a root beer float because of the calories, here's a chance to do it for 2 POINTS. For a chocolate float, substitute the same amounts of chocolate low-fat dairy dessert and diet chocolate soda.
Nutr. Assoc. : 0 0
* Exported from MasterCook *
Shrimp With Cilantro Mojo on Tortilla Crisps
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic/Spanish Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6-inch corn tortillas -- each cut into 6
triangles
1 teaspoon salt
1/3 cup orange juice
1/4 cup fresh lime juice
1/4 cup fat-free chicken broth
3 cloves garlic -- minced
4 teaspoons olive oil
1 teaspoon sugar
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1 pound large shrimp (about 24) -- peeled and deveined
1.Preheat the oven to 350øF. Arrange tortilla triangles on a jelly—
roll pan in a single layer. Lightly coat the tortillas with nonstick
spray and sprinkle with 1/4 teaspoon of the salt. Bake until
tortillas are crisp and lightly browned around the edges, about 6—7 minutes; set aside.
2.Combine the orange juice, lime juice, chicken broth, garlic, 3
teaspoons of the olive oil, the sugar, 1/2 teaspoon of the remaining salt, and the oregano in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from the heat, stir in the cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remaining mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate 15 minutes.
3.Drain the shrimp, season with the remaining 3/4 teaspoon salt, and discard the marinade. Heat the remaining 1 teaspoon oil in a
nonstick skillet, then add the shrimp and cook until opaque in the
center, about 2—3 minutes per side; remove from the heat. Arrange each shrimp on a tortilla crisp and drizzle with the reserved mojo sauce.
Per serving: 119 Calories, 3 g Total Fat, 0 g Saturated Fat, 120 mg Cholesterol, 562 mg Sodium, 9 g Total Carbohydrate, 1 g Dietary Fiber, 14 g Protein, 57 mg Calcium.
POINTS per serving: 2.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 42 Calories (kcal); 3g Total Fat; (60% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 377mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Mojo, a citrus-based sauce invented in Cuba, can be used both as a marinade and as an accompaniment for cooked meats, fish, or poultry.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mosaic Fruit Sorbet
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint mango sorbet -- softened slightly
2 cups strawberries -- hulled and left whole
1 ripe mango (about 1 cup) -- peeled and cut
into 1/4" cubes
2 kiwifruit (about 1 cup) -- peeled and cut
into 1/2" cubes
2 tablespoons flaked coconut -- chopped
2 tablespoons honey
1 pint raspberry sorbet -- softened slightly
1.Line a 9x5-inch loaf pan with plastic wrap so the plastic wrap
hangs over the sides of the pan. (Sprinkle the sides and bottom of a loaf pan with a few drops of water, then line it with plastic; this will miake it easier to turn the sorbet on to a serving plate).
Spread the softened mango sorbet into the bottom of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours.
2.Cut the bottom off each strawberry so it stand upright. Arrange
the strawberries on top of the mango sorbet, spacing the berries
about 1 1/2-inches apart. Combine the mango, kiwifruit, coconut, and honey in a bowl. Spoon the fruit mixture on top of the
strawberries. Spread the raspberry sorbet over the fruit, spreading the sorbet to the edges of the pan and cover with plastic wrap. Freeze until firm, 2-3 hours or overnight.
3.To serve, invert the pan onto a serving plate. Remoe the plastic
wrap and cut the sorbet into slices.
Per serving: 178 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 8 mg Sodium, 44 g Total Carbohydrate, 3 g Dietary Fiber,
1 g Protein, 14 mg Calcium.
POINTS per serving: 3.
Copyright:
"© 2000 Weight Watchers International"
- - - - - - - - - - - - - - - - -
- -
Per serving: 27 Calories (kcal); trace Total Fat; (3% calories from
fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : This easy dessert takes only a few minutes to assemble. But plan ahead: the sorbet needs to freeze thoroughly. To soften sorbet, place it in the refrigerator for 20 to 30 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Peruvian Style Chicken Breasts
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic/Spanish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dry white wine
2 cloves garlic -- peeled
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 canned chipotle pepper in adobo sauce
2 teaspoons honey
2 teaspoons fresh thyme leaves
2 teaspoons paprika
6 bone-in chicken breasts -- skinned (8-ounce)
1/4 teaspoon salt
1. Preheat the oven to 375øF; lightly spray a jelly—roll pan with
nonstick spray and set aside. Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle pepper, honey, thyme leaves, and paprika in a blender; pulse on high speed until the mixture is
smooth, about 2 minutes. Pour the marinade into a zip—close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for 45 minutes.
2. Remove the chicken from the bag, discard the marinade, and
arrange the chicken in the pan. Sprinkle chicken with the salt then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.
Per serving: 193 Calories, S g Total Fat, 1 g Saturated Fat, 92 mg
Cholesterol, 312 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary
Fiber, 34 g Protein, 18 mg Calcium.
POINTS per serving: 4.
Copyright:
"© 2000 Weight Watchers International"
- - - - - - - - - - - - - - - - -
- -
Per serving: 42 Calories (kcal); 2g Total Fat; (55% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 433mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : A bed of warm greens and a serving of saffron rice with black beans or peas makes the perfect foil to this dish. :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Piña Colada Pops or Granita
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans crushed pineapple in its own juice (20
ounce)
1 cup unsweetened light coconut milk
1/4 cup light corn syrup
1 tablespoon coconut extract
3 tablespoons rum -- (optional)
toasted coconut -- (optional)
1.Combine the pineapple with juice, the coconut milk, corn syrup, and coconut extract in a food processor, pulse until smooth. Add the rum (if using) and pulse to combine.
2.Pour the mixture into 8 pop molds and freeze until solid, at least 4 hours, or overnight. Or, to make granita, pour the mixture into a 9x13-inch metal baking pan, or a shallow plastic container and cover with plastic wrap or a lid. Freeze until the granita is partially frozen, about 4 hours.
3.Transfer the mixture to a food processor and pulse until almost
smooth. Do not overprocess. Return the granita to the pan, cover, and freeze until firm, about 4 hours longer. Let the granita stand at room temperature for 10 minutes to soften before serving. For the pops, remove them from the molds and sprinkle with the coconut (if using).
Per serving 144 Calories, 3 g Total Fat, 2 g Saturated Fat, 0 mg
Cholesterol, 16 mg Sodium, 31 g Total Carbohydrate, 1 g Dietary
Fiber, 1 g Protein, 30 mg Calcium.
POINTS per serving 3
Unsweetened light coconut milk has the consistency of light cream with a mild coconut flavor; it can be found in Asian food sections in supermarkets. Be careful not to confuse it with regular coconut milk or cream of coconut, the latter of which is thick, sweet, and very high in fat and calories.
Copyright:
"© 2000 Weight Watchers International"
Per serving: 41 Calories (kcal); 0g Total Fat; (0% calories from
fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : These tropical wonders couldn't be easier to make Kids will love them sprinkled with toasted coconut. For the adult version, lace them with rum - just add 3 tablespoons of rum to the mixture before you freeze it (and remember to factor in the extra POINTS). This treat also can be made granita-style as well, for a fancy dessert topped with toasted coconut and diced pineapple.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Radish-Orange Salad
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small oranges
1/4 cup fresh lime juice
1 tablespoon peanut oil
1/2 teaspoon ground coriander
freshly ground black pepper -- to taste
1 1/2 cups thinly sliced radishes
6 medium celery stalks -- thinly sliced
1. Cut off the peel and white pith from each orange. Cut the
oranges into 1—inch thick slices, stack the slices, and cut them into quarters.
2. Combine the lime juice, oil, coriander, and pepper in a small
bowl.
3. Combine the orange pieces, the radishes, and celery in a bowl.
Drizzle the dressing over oranges and vegetables, and toss gently to coat.
Per serving: 61 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 33 mg Sodium, 10 g Total Carbohydrate, 3 g Dietary
Fiber, 1 g Protein, 46 mg Calcium.
POINTS per serving: 1.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 60 Calories (kcal); 2g Total Fat; (32% calories from
fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : This salad is cool, refreshing, and a bit sweet—a perfect
side dish with spicy barbecue or grilled fish.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Root Beer Float
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup frozen vanilla low—fat dairy dessert
1 can diet root beer -- chilled (12—ounce)
Place half the dairy dessert in a chilled 16-ounce mug. Pour the
root beer over the frozen dessert. Scoop the remaining dessert on top. Serve immediately.
For the cooler, if you are serving more than two, remember to double or triple the ingredients—but don't try to make more than one batch at a time, or the blender may overflow.
Per serving: 82 calories, 0 g Total Fat, 1 g Saturated Fat, 5 mg
Cholesterol, 175 mg Sodium, 21 g Total Carbohydrate, 0 g Dietary
Fiber, 3 g Protein, 0 mg Calcium.
POINTS per serving: 2.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : If you haven't had a root beer float because of the calories, here's a chance to do it for 2 POINTS. For a chocolate float, substitute the same amounts of chocolate low-fat dairy dessert and diet chocolate soda.
Nutr. Assoc. : 0 0
* Exported from MasterCook *
Shrimp With Cilantro Mojo on Tortilla Crisps
Recipe By :Weight Watchers Magazine, June 2000
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic/Spanish Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6-inch corn tortillas -- each cut into 6
triangles
1 teaspoon salt
1/3 cup orange juice
1/4 cup fresh lime juice
1/4 cup fat-free chicken broth
3 cloves garlic -- minced
4 teaspoons olive oil
1 teaspoon sugar
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1 pound large shrimp (about 24) -- peeled and deveined
1.Preheat the oven to 350øF. Arrange tortilla triangles on a jelly—
roll pan in a single layer. Lightly coat the tortillas with nonstick
spray and sprinkle with 1/4 teaspoon of the salt. Bake until
tortillas are crisp and lightly browned around the edges, about 6—7 minutes; set aside.
2.Combine the orange juice, lime juice, chicken broth, garlic, 3
teaspoons of the olive oil, the sugar, 1/2 teaspoon of the remaining salt, and the oregano in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from the heat, stir in the cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remaining mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate 15 minutes.
3.Drain the shrimp, season with the remaining 3/4 teaspoon salt, and discard the marinade. Heat the remaining 1 teaspoon oil in a
nonstick skillet, then add the shrimp and cook until opaque in the
center, about 2—3 minutes per side; remove from the heat. Arrange each shrimp on a tortilla crisp and drizzle with the reserved mojo sauce.
Per serving: 119 Calories, 3 g Total Fat, 0 g Saturated Fat, 120 mg Cholesterol, 562 mg Sodium, 9 g Total Carbohydrate, 1 g Dietary Fiber, 14 g Protein, 57 mg Calcium.
POINTS per serving: 2.
Source:
"Weight Watchers Magazine, June 2000"
Per serving: 42 Calories (kcal); 3g Total Fat; (60% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 377mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Mojo, a citrus-based sauce invented in Cuba, can be used both as a marinade and as an accompaniment for cooked meats, fish, or poultry.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0