[Punky]

* Exported from MasterCook *

Warm New Potato Salad - 1 Point

Recipe By : Healthy Choice--Recipes for life
Serving Size : 6 Preparation Time :0:00
Categories : Brenda B. Reg 6
June 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound new potatoes -- cut in quarters
3/4 cup water
2 cups mixed vegetables -- frozen
1/3 cup plain nonfat yogurt
1 tablespoon fresh parsley -- snipped
1 tablespoon dijon mustard
1/8 teaspoon salt

combine potatoes and water in 2-quart saucepan. Bring to boil over high
heat. Cover. Reduce heat to low. Simmer for 15 to 20 minutes, or
until potatoes are tender-crisp.

Stir in vegetable mixture. Re-cover, increase heat to med-high. Cook
for 4 to 5 minutes, or until potatoes are tender and vegetables are hot,
stirring occasionally. Drain. Set aside.

combine remaining ingredients in serving bowl. Add potato mixture.
Toss gently to coat. Serve warm.

Per cookbook
serving = 1/2 cup
Calories 85
fat <1g
fiber 3g
ww points 1pt

Shared with reg 6 by Brenda B. Maine, U.S.A.

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[Kelly_S]

* Exported from MasterCook *

Creamy Potato Salad - 3 Points

Recipe By : BH&G New Dieter's Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium potatoes*(1 1/4 pounds total)
1 cup sliced celery
1/4 cup finely chopped onion
2 tablespoons dill or sweet pickle relish
1/2 cup light mayonnaise dressing
1/2 cup light dairy sour cream
2 tablespoons skim milk
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1 hard-boiled egg -- chopped
lettuce leaves -- optional

1. Scrub potatoes. In a large covered saucepan cook potatoes in BOILING WATER for 20 to 25 minutes or just until tender. Drain well; cool slightly.
2. Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.
3. In a small mixing bowl stir together the mayonnaise dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.
4. Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.

*NOTE: Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and will hold their shape after cooking. Tiny new potatoes are usually just young round reds and will also work well in salads.

Nutritional facts per serving: 155 Cal, 7g Total Fat(2g Sat Fat), 29mg Chol, 357mg Sod, 20g Carb, 1g Fiber, 4g Pro. Exchanges: 1 1/2 Starch, 1 Fat. POINTS: 3.

MC Formatted by Sue B 4-13-00 and submitted to the WW forum.

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[Kelly_S]

* Exported from MasterCook *

Hot German Potato Salad -2 Points

Recipe By : WW Magazine J/F'98
Serving Size : 14 Preparation Time :0:00
Categories : Salads Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium red potatoes, about 2 1/2 lbs.
Cooking spray
1 10-oz pkg. frozen seasoning blend(such as McKenzie's)
2 cups thinly sliced kale
1/2 teaspoon pepper
3/4 cup bottled fat-free house vinaigrette(such as
Old Family Recipe)
4 turkey-bacon slices -- cooked and chopped

1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Cook 25 minutes or until tender; drain. Let cool slightly. Cut potatoes into 1/4-inch slices.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add seasoning blend, and saute 4 minutes. Add kale; cover and cook an additional 2 minutes or until kale wilts.
3. Combine potato slices and kale mixture; sprinkle with pepper. Add vinaigrette; toss gently. sprinkle with bacon. Serve warm. Yield: 14 servings(serving size: about 1/2 cup).

POINTS: 2; Exchanges: 1 Starch. Per serving: Cal 92(8% from fat); Pro 2.7g; Fat 0.8g(sat 0.2g); Carb 18.8g; Fib 1.3g; Chol 3.1g; Iron 0.6mg; Sod 194mg; Calc 23.9mg.

MC Formatted by Sue B 10-10-98 and submitted to the WW forum. Resubmitted 4-13-00.

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[Kelly_S]

* Exported from MasterCook *

Old-Fashioned Potato Salad - 4 Points**

Recipe By : Simple Goodness
Serving Size : 9 Preparation Time :0:15
Categories : Side Dishes Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 cups red potatoes (about 3 pounds) -- cubed
1/2 cup diced onion
1/2 cup diced celery
1/4 cup sweet pickle relish, or dill pickle relish -- drained
3 large eggs, hard-cooked -- chopped
1 garlic clove -- minced
3/4 cup low-fat sour cream
1/3 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper

1. Place potatoes in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.

2. Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.

Yield: 9 servings(serving size: 1 Cup)

Selections: 1B, 90 C; Points: 4

Per serving: Cal 192(21% from fat); Pro 6.1g; Fat 4.4g(sat 2.1g); Carb 32.8g; Fib 2.8g; Chol 78mg; Iron 1.5mg; Sod 383mg; Calc 49mg. **If you leave out the 3 large hard-cooked eggs, it lowers the count to: 171 Cal, 3g Fat, 2.8g Fiber=3 Points.

MC Formatted by Sue B 10/97 and submitted to the WW forum. Resubmitted 2-1-00. Resubmitted 4-13-00.

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[Kelly_S]

* Exported from MasterCook *

Father's Classic Potato Salad - 2 Points

Recipe By :JoAnna M. Lund
Serving Size : 6 Preparation Time :0:00
Categories : Salads-Savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Kraft fat-free mayonnaise
1 tablespoon white vinegar
Sugar substitute to equal 1 teaspoon sugar
1/4 teaspoon black pepper
3 cups (16-ounces) diced cooked potatoes
1 cup sliced celery
cup chopped onion
1 hard-boiled egg -- chopped

"I've always found you can't have enough potato salad recipes to satisfy men--they could eat it every single day! In fact, we offer this dish daily in JO's Kitchen Cafe, where it's won our male customers' seal of approval again and again! By the way, I call this "classic" because it's prepared the old-fashioned way, with a hard-boiled egg, just the way Daddy liked it."

1. In a large bowl, combine mayonnaise, vinegar, sugar substitute, and black pepper. Add potatoes, celery, and onion. Mix well to combine. Fold in egg. Cover and refrigerate at least 30 minutes. Gently stir again just before serving. Serves 6 (1/2 cup).

Hint: If you want the look and feel of eggs without the cholesterol, toss out the yolk and dice the whites.

Serving size (1/2 cup)
According to the cookbook:
Per serving: 101 Cal, 1g Fat, 3g Pro, 20g Carb, 172mg Sod, 2g Fib
Healthy Exchanges: 2/3 Bread, 1/2 Vegetable, 1/4 Slider, 4 Opt. Cal.
Diabetic Exchanges: 1 Starch Weight Watcher Points: 2

Source:
"Cooking Healthy with a Man in Mind Cookbook, page 113"
Copyright:
"Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"
Yield:
"3 cups"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/23/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

[Kelly_S]

* Exported from MasterCook *

Peanut Cabbage Slaw - 1 Point

Recipe By : WW's Wrap Up
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup packed cilantro leaves
1/4 cup rice-wine vinegar
1 tablespoon smooth peanut butter
2 teaspoons Dijon mustard
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons peanut oil
3/4 cup chopped snow peas
1 small head Chinese Cabbage -- shredded lengthwise
1 red bell pepper -- seeded and julienned
1 carrot -- shredded

1. In a food processor or blender, combine the cilantro, vinegar, peanut butter, mustard, coriander, sugar, salt and cayenne; puree. Drizzle in the oil; whirl until blended. Transfer to a large bowl.
2. In a pot of boiling salted water, blanch the snow peas until bright green, about 15 seconds. Drain, rinse immediately under cold water and drain again. Dry well and add to the dressing. Add the cabbage, bell pepper and carrot; toss to combine. Refrigerate, covered, until the flavors are blended, at least 2 hours.

Per Serving: 69 Cal, 5g Total Fat, 1g Sat Fat, 0mg Choles, 186mg Sodium, 5g Total Carbo, 3g Dietary Fiber, 3g Protein, 122mg Calcium. POINTS: 1

MC Formatted by Sue B 7-21-98 and submitted to the WW forum. Resubmitted 3-11-00.


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NOTES : If you have a large strainer on hand, it's easy to blanch veggies. Just put them in the strainer; once the water's boiling, lower the strainer into the water. When the cooking time is up, run the veggies, still in the strainer, under cold water (or immerse them in a bowl of ice water).

[SusanSil]

This is from WW Simply the Best:

One 1-lb bag of shredded cabbage & carrot blend
2 apples, cored and diced
1/4 c raisins
1/4 c reduced calorie mayonnaise
1 tbs. cider vinegar
1 tsp. Dijon mustard

In a small bowl, mix the mayo, vinegar & mustard. In a large bowl, combine the cabbage, raisins & apples. Toss with the dressing. Refrigerate, covered, until the flavors are blended -- at lease 1 hour.

Makes 8 servings: 65 calories, l gr. fiber, 2 gr. fat = 1 point

Note: I tend to add a packet of Equal & chopped dates.

[judi]

Thanks for posting this yummy recipe. Just the thing to accompany garden burgers or veggie dogs. I like it!

[1Success]

Thanks for posting this recipe. I'll be anxious to give it a try. It sounds yummy!

[Rachel28]

COUNTRY POTATO SALAD-2 points

1 pound new potatoes
1/4 cup fat-free Italian dressing
1/2 teaspoon salt
1 cup fat-free Miracle Whip or mayonnaise
1/4 cup brown spicy mustard
1 teaspoon black pepper
1/2 cup finely diced celery
1 bunch green onions, chopped
1/4 cup sweet pickle relish
1/2 cup sliced black olives with jalapenos
3 hard cooked egg whites, chopped


Instructions
1. Bring a large kettle of water to a boil over high heat. Add the potatoes and cook until nearly tender but still firm in the the center (about 15 minutes).
2. Whisk together mayonnaise, Italian dressing, spicy mustard, salt, and pepper in a large bowl.
3. Add celery, onions, relish, black olives, and egg white to mayonnaise mixture.
4. Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch cubes.
5. Place potatoes in the bowl with the mixture and gently toss until mixed.
6. Chill for one to two hours before serving.

Yields 8 servings.

Nutritional Information/serving
Calories: 97
Fat: 1.1 grams
Cholesterol: 0 mg
Sodium: 842 mg

Original Recipe by Tiffany Steers, M.S., R.D. L.D.

[Kelly_S]

pulling up

[Kelly_S]

COLESLAW
(1 point per 3/4 Cup serving)
1 Cup FF Miracle Whip
1/4 Cup sugar
8 cups shredded cabbage or one bag coleslaw mix
1/4 Cup shredded carrot (if using a plain cabbage)
1 TBSP minced onion
1. Combine Miracle Whip with sugar. Mix well until sugar is dissolved
. 2. Add cabbage mix and onion and toss well.
Refrigerate for 2 hours. Serves 8

[40by40]

Haven't tried this yet but it looks delish! Let me know what you think.

Chinese Slaw
Ingredients


1 (16 ounce) package cole slaw mix (about 9 cups)
1/3 cup sliced almonds, toasted
1/3 cup unsalted sunflower kernels
1 cup chopped green onions
1 (3 ounce) package beef-flavored Ramen noodles, uncooked
1/3 cup canola oil
1/3 cup red wine vinegar
10 packets or 10 teaspoons sugar substitute

Directions


Combine first four ingredients in a medium bowl.
Crumble noodles in the slaw mixture, reserving beef flavor packet.
Combine oil, vinegar, and sugar substitute, stirring well.
Pour over slaw mixture.
Sprinkle with beef flavor packet, mix well.
Eat immediately for a crunchy slaw.
Refrigerate 24 hours for soft Ramen noodles.
Keeps well in refrigerator.

Nutrition Information
Yield: 18 ( 1 cup) servings
Calories: 87
Carbohydrate: 6g
Protein: 2g
Fat: 7g
Fiber: 1g
Cholesterol: 0mg
Sodium: 70mg

[Happy Canuk]

Got this recipe from my ww leader.

9 med. chopped potatos
1 Can 1/2 fat celery soup
3/4 C no fat mayo
1/4 C Vinegar
2 celery stalks
2 chopped green onions
2 hard boiled eggs

Mix soup, mayo and vinegar and 1/2 tsp pepper. Mix thouroughly with chopped ingredients.

10 servings 1 C = 4 points.

I always add a little mustard when I make potato salad just to give it some zing. I would mix it with the soup, mayo and vinegar.

[Maxie4]

I have been looking for an old Weight Watchers recipe for Mock Potato Salad. When I was on the program years ago I used to make it. It is made with cauliflower and tastes great. Please help if you can, Thanks, Maxie