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Old 04-05-2005, 09:54 PM   #65
Terri in MO
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Join Date: Aug 2000
Location: Missouri
Posts: 3,197

S/C/G: 278/267.2/180

Height: 5'7"

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These are WW Core recipes from the WW Website.

1. Wild Mushroom Sauce
Perfect for turkey and ground sirloin meatballs.

2 tsp olive oil
1/4 cup minced shallots
2 cups sliced shiitake and/or cremini mushrooms (or a combination of wild mushrooms)
2 cups reduced-sodium chicken broth
1 tsp dried thyme
2 tbsp chopped fresh parsley
salt and ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and cook 2 minutes. Add mushrooms and cook 3 to 5 minutes, until they start to release juice. Add chicken broth and thyme and bring to a simmer. Simmer 10 minutes, until sauce thickens (sauce should reduce to about 1 1/2 cups). Remove from heat, add parsley and season to taste with salt and black pepper.

Serves 4 (serving size: 1/3 cup)
POINTSŪ value per serving: 1



2. Sour Cream-Blue Cheese Dip
Superb dip for vegetables or topping for baked potatoes.

2/3 cup nonfat sour cream
1/3 cup nonfat blue cheese dressing
1 tbsp chopped fresh chives

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



3. Key West Marinade
Especially great with fish and shellfish.

3/4 cup reduced-sodium chicken or vegetable broth
2 tbsp chopped fresh parsley
2 tbsp fresh lime juice
1 tbsp dried onion flakes
2 tsp canola oil
1 tsp finely grated lime zest
1/4 tsp garlic powder
1/4 tsp ground black pepper

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



4. Cilantro-Soy Sauce with Scallions
Excellent dip for vegetables or marinade for chicken, turkey and pork tenderloin.

1/2 cup reduced-sodium chicken or beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh scallions (green and white portions)
2 tbsp chopped fresh cilantro

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 0



5. Mandarin-Teriyaki Sauce
Spoon over skinless chicken and turkey, pork tenderloin, fish and shellfish or use as a marinade.

1/2 cup reduced-sodium teriyaki sauce
11 oz. can mandarin oranges in juice or water (not syrup), drained
2 tbsp diced red onion

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



6. Sweet and Hot Mustard Sauce
Great for fish and shellfish or as a dip for fresh vegetables.

1 cup nonfat sour cream
2 tbsp Dijon mustard
2 teaspoons Splenda sweetener (2 packets)
1 tsp hot sauce

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



7. Tangy Roasted Red Pepper Sauce
A perfect sauce for chicken, turkey and fish.

2 cups chopped roasted red peppers (from water-packed jar, or freshly roasted without oil)
2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1 tsp Dijon mustard

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 3 tablespoons)
POINTS value per serving: 1



8. Sundried Tomato Sauce
Excellent dip with fat-free cheese or as a topping for chicken, turkey, fish, and lean beef.

1 cup sundried tomatoes (not oil-packed)
1/2 cup reduced-sodium chicken or vegetable broth
2 cloves garlic, chopped
2 tbsp fresh basil leaves
2 tbsp balsamic vinegar
2 tsp olive oil

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



9. Creamy Basil Pesto
Try this as a dip and sauce for chicken, fish, vegetables, and whole wheat pasta.

2 cups fresh basil leaves
1 cup nonfat sour cream
2 tbsp fat-free parmesan cheese
3 cloves garlic, chopped

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



10. Mango Chutney
Perfect for pork tenderloin, chicken and turkey.

2 cups chopped fresh mango
1/4 cup diced red onion
2 teaspoons Splenda sweetener (2 packets)
1 tbsp white wine vinegar

Combine all ingredients in medium saucepan and set pan over medium-high heat. Bring to a simmer and cook 10 to 15 minutes, until mango breaks down and sauce thickens (sauce should reduce to about 1 cup).

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1
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