Ellise
02-01-2003, 01:11 PM
* Exported from MasterCook *
Beef and Vegetable Kabobs
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes/Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces filet mignon -- trimmed of fat
1/4 cup large chunks red bell pepper
1/4 cup onion
1/4 cup mushrooms
1/4 cup cherry tomatoes
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon soy sauce
dash Italian seasoning
1 cup couscous
1 teaspoon margarine
Cut steak into 1-inch pieces. Combine steak, red bell pepper, onion, mushrooms, and cherry tomatoes, balsamic vinegar, olive oil, soy sauce, and Italian seasoning. Refrigerate 1 hour and turn once. Thread on skewers and grill or broil 6 minutes or until steak is done. Serve with couscous and margarine.
POINTS: 10
Per Serving (excluding unknown items): 755 Calories; 10g Fat (11.6% calories from fat); 23g Protein; 141g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 9 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Carrot Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
2 large eggs
4 medium carrots -- peeled and grated (2 cups)
1 cup drained canned crushed pineapple or
pineapple tidbits (no sugar added)
1/2 cup raisins
2 egg whites
1/4 cup confectioners' sugar
Preheat the oven to 350°F. Line a 9—inch cake pan with parchment or wax paper; lightly spray with non— stick spray, and dust with flour.
Sift together the all—purpose flour, whole—wheat flour, baking soda, baking powder, and cinnamon in a bowl.
Beat the sugar, oil, and whole eggs until smooth in a bowl. Add in
the flour mixture and stir until just combined. Stir in the carrots,
pineapple, and raisins.
With an electric mixer on medium speed, beat the egg whites in a
large bowl until they form medium peaks, 3—5 minutes. Using a whisk, gently stir 1/3 of the whites into the batter to lighten it. With a rubber spatula, gently fold in the remaining whites. Pour the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes; remove the cake from the pan and finish cooling on the rack. Dust with confectioners' sugar.
Per serving (1 slice): 198 Cal, 8 g Fat, 1 g Sat Fat, 27 mg Chol, 124 mg Sod, 31 g Carb, 2 g Fib, 3 g Prot, 20 mg Calc.
POINTS per serving: 4.
Per Serving (excluding unknown items): 131 Calories; 8g Fat (50.7% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : For a pretty presentation, cover the baked cake with a paper doily and then dust it with confectioners' sugar. After dusting, carefully lift away the doily, leaving the sugared design intact.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chef's Salad
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced romaine lettuce leaves
2 ounces julienne-cut turkey breast
2 tomato slices
1 hard-boiled egg -- chopped
1/2 cup fat-free croutons
1/4 cup shredded carrot
1/4 cup sliced cucumber
2 tablespoons reduced caloried French dressing
Top sliced romaine lettuce leaves with turkey breast, tomato slices, chopped egg, croutons, carrot and cucumber. Serve with dressing.
POINTS: 7
Per Serving (excluding unknown items): 310 Calories; 11g Fat (30.8% calories from fat); 28g Protein; 28g Carbohydrate; 10g Dietary Fiber; 245mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 904780 5335 0 0 489 0 0 0
* Exported from MasterCook *
Classic Latkes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 teaspoons vegetable oil
1 1/4 pounds Yukon Gold potatoes -- peeled and grated
1 large egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
Freshly ground pepper
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom, and then pour off and discard the liquid that rises to the top.
Beat in the egg, flour, salt, and pepper, and then stir in the
potatoes and onion. Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3-inch pancake; place on a
prepared baking sheet; repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 12—15 minutes. Brush the tops with the remaining 3 teaspoons oil, and then turn and bake until cooked through, 5—7 minutes.
Per serving (2 latkes): 124 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
209 mg Sod, 20 g Carb, 1 g Fib, 3 g Prot, 11 mg Calc. POINTS per
serving: 3.
Per Serving (excluding unknown items): 61 Calories; 5g Fat (67.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Cornbread-stuffed Turkey Breast With a Spice Crust
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Meat And Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spice crust
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme -- or ½ teaspoon dried
1/2 teaspoon salt
stuffing
2 teaspoons unsalted butter
1 medium onion -- chopped
1 large shallot -- chopped
2 cups cube-style cornbread stuffing mix
2/3 cup reduced-sodium chicken broth -- hot
1 egg white
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme -- or ¼ teaspoon dried
1/2 teaspoon salt
turkey breast
1 boneless turkey breast (4¼—4 1/2 lbs. -- or 5
1/2—6 lbs. bone-in)
2 teaspoons olive oil
1 14-ounce can reduced-sodium chicken broth
½ cup plus 1 tablespoon apricot preserves
2 teaspoons cornstarch
¼ cup dry white wine
Preheat the oven to 325°F. Combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.
Melt the butter in a medium skillet over medium heat. Add 2/3 cup
onion and 2/3 cup shallot; cook until lightly browned, 5—6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.
To assemble the turkey breast, cut five 20-inch pieces of kitchen
twine. On a work surface, arrange the breast skin-side down. With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over and slip your fingers under the skin to loosen it. Sprinkle 1 teaspoon of the spice mixture under the skin, spreading over the breast. Tum the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up lengthwise around the filling. (Don't worry about creating a spiral of filling—the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers.
Toss the remaining onion and shallot with 1 teaspoon of the oil in
the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 teaspoon oil; sprinkle the top and sides with the remaining spice mix. Roast 1½ hours. Pour ½ cup of the broth over the turkey; cover with a loose tent of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 30—45 minutes. Remove from the oven and transfer to a cutting board.
In a microwavable cup measure, heat 1/3 cup of the apricot preserves on High until melted, 10—20 seconds. Pour over the turkey; cover with a loose tent of foil and let rest 20 minutes.
Meanwhile, to prepare the gravy, whisk the cornstarch into the
remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine and the remaining 1 tablespoon apricot preserves; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.
To serve, remove the skewers and strings from the roast and slice. Serve with the gravy. Remove the skin before eating.
Per serving (3 oz. turkey, 3/4 cup stuffing): 260 Cal, 4 g Fat, 2 g
Sat Fat, 145 mg Chol, 730 mg Sod, 26 g Carb, 1 g Fib, 54 g Prot, 55 mg Calc.
POINTS per serving: 5.
Per Serving (excluding unknown items): 33 Calories; 2g Fat (59.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 284mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Serving Ideas : Though the turkey is best served the day you cook it, you can make it a day ahead. Wrap the completely cooled roast in plastic wrap, then in foil, and refrigerate. To serve, bring the roast to room temperature; unwrap and remove the plastic. Loosely rewrap the roast in the foil and bake in a preheated 350°F oven 15 minutes, just until warmed through.
NOTES : Turkey breast has never been so succulent. Here, it's rolled around a flavorful cornbread stuffing, sealed in a spicy crust, and drizzled with a jus-style gravy for extra moistness. If you can't find deboned turkey breast in your supermarket, the in-store butcher can probably debone it for you.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Beef and Vegetable Kabobs
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes/Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces filet mignon -- trimmed of fat
1/4 cup large chunks red bell pepper
1/4 cup onion
1/4 cup mushrooms
1/4 cup cherry tomatoes
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon soy sauce
dash Italian seasoning
1 cup couscous
1 teaspoon margarine
Cut steak into 1-inch pieces. Combine steak, red bell pepper, onion, mushrooms, and cherry tomatoes, balsamic vinegar, olive oil, soy sauce, and Italian seasoning. Refrigerate 1 hour and turn once. Thread on skewers and grill or broil 6 minutes or until steak is done. Serve with couscous and margarine.
POINTS: 10
Per Serving (excluding unknown items): 755 Calories; 10g Fat (11.6% calories from fat); 23g Protein; 141g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 9 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Carrot Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
2 large eggs
4 medium carrots -- peeled and grated (2 cups)
1 cup drained canned crushed pineapple or
pineapple tidbits (no sugar added)
1/2 cup raisins
2 egg whites
1/4 cup confectioners' sugar
Preheat the oven to 350°F. Line a 9—inch cake pan with parchment or wax paper; lightly spray with non— stick spray, and dust with flour.
Sift together the all—purpose flour, whole—wheat flour, baking soda, baking powder, and cinnamon in a bowl.
Beat the sugar, oil, and whole eggs until smooth in a bowl. Add in
the flour mixture and stir until just combined. Stir in the carrots,
pineapple, and raisins.
With an electric mixer on medium speed, beat the egg whites in a
large bowl until they form medium peaks, 3—5 minutes. Using a whisk, gently stir 1/3 of the whites into the batter to lighten it. With a rubber spatula, gently fold in the remaining whites. Pour the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes; remove the cake from the pan and finish cooling on the rack. Dust with confectioners' sugar.
Per serving (1 slice): 198 Cal, 8 g Fat, 1 g Sat Fat, 27 mg Chol, 124 mg Sod, 31 g Carb, 2 g Fib, 3 g Prot, 20 mg Calc.
POINTS per serving: 4.
Per Serving (excluding unknown items): 131 Calories; 8g Fat (50.7% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : For a pretty presentation, cover the baked cake with a paper doily and then dust it with confectioners' sugar. After dusting, carefully lift away the doily, leaving the sugared design intact.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chef's Salad
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced romaine lettuce leaves
2 ounces julienne-cut turkey breast
2 tomato slices
1 hard-boiled egg -- chopped
1/2 cup fat-free croutons
1/4 cup shredded carrot
1/4 cup sliced cucumber
2 tablespoons reduced caloried French dressing
Top sliced romaine lettuce leaves with turkey breast, tomato slices, chopped egg, croutons, carrot and cucumber. Serve with dressing.
POINTS: 7
Per Serving (excluding unknown items): 310 Calories; 11g Fat (30.8% calories from fat); 28g Protein; 28g Carbohydrate; 10g Dietary Fiber; 245mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 904780 5335 0 0 489 0 0 0
* Exported from MasterCook *
Classic Latkes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 teaspoons vegetable oil
1 1/4 pounds Yukon Gold potatoes -- peeled and grated
1 large egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
Freshly ground pepper
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom, and then pour off and discard the liquid that rises to the top.
Beat in the egg, flour, salt, and pepper, and then stir in the
potatoes and onion. Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3-inch pancake; place on a
prepared baking sheet; repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 12—15 minutes. Brush the tops with the remaining 3 teaspoons oil, and then turn and bake until cooked through, 5—7 minutes.
Per serving (2 latkes): 124 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
209 mg Sod, 20 g Carb, 1 g Fib, 3 g Prot, 11 mg Calc. POINTS per
serving: 3.
Per Serving (excluding unknown items): 61 Calories; 5g Fat (67.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Cornbread-stuffed Turkey Breast With a Spice Crust
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Meat And Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spice crust
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme -- or ½ teaspoon dried
1/2 teaspoon salt
stuffing
2 teaspoons unsalted butter
1 medium onion -- chopped
1 large shallot -- chopped
2 cups cube-style cornbread stuffing mix
2/3 cup reduced-sodium chicken broth -- hot
1 egg white
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme -- or ¼ teaspoon dried
1/2 teaspoon salt
turkey breast
1 boneless turkey breast (4¼—4 1/2 lbs. -- or 5
1/2—6 lbs. bone-in)
2 teaspoons olive oil
1 14-ounce can reduced-sodium chicken broth
½ cup plus 1 tablespoon apricot preserves
2 teaspoons cornstarch
¼ cup dry white wine
Preheat the oven to 325°F. Combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.
Melt the butter in a medium skillet over medium heat. Add 2/3 cup
onion and 2/3 cup shallot; cook until lightly browned, 5—6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.
To assemble the turkey breast, cut five 20-inch pieces of kitchen
twine. On a work surface, arrange the breast skin-side down. With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over and slip your fingers under the skin to loosen it. Sprinkle 1 teaspoon of the spice mixture under the skin, spreading over the breast. Tum the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up lengthwise around the filling. (Don't worry about creating a spiral of filling—the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers.
Toss the remaining onion and shallot with 1 teaspoon of the oil in
the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 teaspoon oil; sprinkle the top and sides with the remaining spice mix. Roast 1½ hours. Pour ½ cup of the broth over the turkey; cover with a loose tent of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 30—45 minutes. Remove from the oven and transfer to a cutting board.
In a microwavable cup measure, heat 1/3 cup of the apricot preserves on High until melted, 10—20 seconds. Pour over the turkey; cover with a loose tent of foil and let rest 20 minutes.
Meanwhile, to prepare the gravy, whisk the cornstarch into the
remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine and the remaining 1 tablespoon apricot preserves; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.
To serve, remove the skewers and strings from the roast and slice. Serve with the gravy. Remove the skin before eating.
Per serving (3 oz. turkey, 3/4 cup stuffing): 260 Cal, 4 g Fat, 2 g
Sat Fat, 145 mg Chol, 730 mg Sod, 26 g Carb, 1 g Fib, 54 g Prot, 55 mg Calc.
POINTS per serving: 5.
Per Serving (excluding unknown items): 33 Calories; 2g Fat (59.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 284mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Serving Ideas : Though the turkey is best served the day you cook it, you can make it a day ahead. Wrap the completely cooled roast in plastic wrap, then in foil, and refrigerate. To serve, bring the roast to room temperature; unwrap and remove the plastic. Loosely rewrap the roast in the foil and bake in a preheated 350°F oven 15 minutes, just until warmed through.
NOTES : Turkey breast has never been so succulent. Here, it's rolled around a flavorful cornbread stuffing, sealed in a spicy crust, and drizzled with a jus-style gravy for extra moistness. If you can't find deboned turkey breast in your supermarket, the in-store butcher can probably debone it for you.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0