* Exported from MasterCook *

Antipasto Platter--4pts

Recipe By : simply light cooking
Serving Size : 2 Preparation Time :0:00
Categories : Brenda B. Reg 6
May 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons red wine vinegar
2 teaspoons olive oil
1/4 teaspoon oregano
1 dash pepper
1/2 cup artichoke hearts -- canned
1/4 cup yellow squash -- thinly sliced
1 1/2 cups lettuce leaves -- torn
2 ounces chick peas
10 small black olives -- cut in half
1/4 cup red bell pepper -- julienned
1 1/2 ounces mozzarella cheese, part skim milk -- shredded

Using a wire wisk, in medium glass or stainless-steel mixing bowl
combine 2T water, the vinegar, oil, oragano, and pepper. Add artichoke
hearts and squash and stir to coat. Cover and let stand at room
temperature for at least 10 minutes or up to 2 hours.

On serving platter arrange lettuce. Drain artichoke-squaxh mixture,
reserving marinade. Arrange artichoke-squash mixture, chick-peas,
olives, and bell pepper on lettuce, top with cheese and reserved
marinade.

nutritional per cookbook
Calories 179
Fat Grams 11
Fiber 4

Reg 6 shared by Brenda B, Mane U.S.A.

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* Exported from MasterCook *

Spinach Pesto Appetizer - 2 Points

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups nonfat cottage cheese
10 ounces frozen spinach -- thawed
8 ounces neufchatel cheese -- cut in 1" cubes
1/4 cup romano cheese -- grated
1 large egg
2 large egg whites
2 cloves garlic -- minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon ground pepper
cherry tomatoes
fresh basil leaves

Preheat oven to 325 degrees F. Lightly oil a 9 inch springform pan and set aside.
Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain liquid. Put the pressed cottage cheese in a food processor.
Squeeze spinach to remove excess liquid and add to the cottage cheese along with cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper. Process until smooth. Alternatively, chop spinach finely by hand and combine all ingredients in a bowl. Blend with electric beaters until almost smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake for about 1 hour, or until firm. cool on a wire rack.
This recipe may be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Allow to come to room temperature before serving.)
To serve, place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes and basil leaves, if desired and serve with crackers or French bread.
NI: Calories - 77; Fat - 4; Fiber - 1
REG 6 shared by Sue C, Milwaukee, WI

Source:
"Eating Well, June, 1992"

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Per serving: 77 Calories (kcal); 4g Total Fat; (47% calories from fat); 8g Protein; 2g Carbohydrate; 26mg Cholesterol; 228mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Garbanzo Bean Bread (1 1/2 lb.) - 2 Points

Recipe By :George Burnett
Serving Size : 17 Preparation Time :0:00
Categories : Breads-Bread Machine Pamela S.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- (8 ounces) from
cooking the dried garbanzo beans -- or from canned beans
1 tablespoon olive oil
1 tablespoon molasses -- unsulfured
1 tablespoon honey
1/2 teaspoon lecithin -- liquid, * see note
1 cup (9 ounces) cooked garbanzo beans -- drained, slightly
mashed
3 cups (14 ounces) whole wheat flour
2 tablespoon wheat gluten
2 tablespoon sesame seeds
1 1/4 teaspoon salt
1 teaspoon cumin seed
2 1/2 teaspoon active dry yeast

You may know garbanzo beans as chick-peas. Their starch contributes to
a light, soft loaf with good keeping qualities, and the beans provide a
mildly nutty flavor. Use canned beans, which are already cooked and only
need a slight mash, or soak 1/2 cup dried beans overnight in enough water
to cover by 2 inches. Drain well. Cook the soaked beans in simmering
water (that has first come to a boil) for about 2 hours, or until tender.
Reserve and cool the cooking liquid for the bread. You may use canned
beans, reserving the canning liquid.

Elite Bread

1. Put all the ingredients in the inner pan in the order listed, or in the
reverse order if the manual for your machine specifies dry ingredients first
and liquids last. Select Basic Wheat cycle, Light setting (or the equivalent
setting for your machine). Push Start.

Pamela's Note: The book states that lecithin granules can be interchanged
with the liquid lecithin in equal amounts (page 52).

I used a West Bend slicing guide which gives 17 slice per loaf. I've found
Red Star yeast to give the most rise.

Serving size (1 slice)
Per MC 5 nutritional analysis:
Per serving: 118 Calories, 2g Fat, 3g Fiber
Weight Watcher Points: 2
For the whole loaf:
Per serving: 2005 Calories, 39g Fat, 55g Fiber (divide by # of servings
you want)


Source:
"The Breadman's Healthy Bread Book, page 146"
Copyright:
"Trillium Health Products and George Burnett 1992; ISBN
0-688-12025-3"
Yield:
"17 slices"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on
6/25/99. REG 6 shared by Pamela S. from WI. USA on 8/24/99. Shared
by Pamela S. on 8/31/99 to the Weight Watcher Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Tomato-Black Olive Relish - 1 point

Thanks to Kelly_S for putting this through Master Cook for me

Recipe By : Unknown
Serving Size : 4

2 cups diced tomato
1/2 cup diced red onion
1/4 cup chopped olives
2 tablespoons fresh lemon juice
1 teaspoon oregano -- or 4 tsp fresh
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cloves garlic -- minced

1. Combine all ingredients in a medium bowl, and stir until well-blended.

2. Cover and chill for 1 hour.

Calories: 63.4
Fat grams: 3.7
Fiber grams: 1.7

W/W Points: 1

* Exported from MasterCook *

Polenta With Cannellini-Rosemary Spread

Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces cannellini beans -- undrained
--or other white beans
1 tablespoon chopped fresh rosemary
1 large garlic clove
nonstick cooking spray
2 packages sun-dried tomato polenta
--(refrigerated, prepared)
--cut into 18 (1/2 inch) slices
6 tablespoons shredded fresh Parmesan cheese

1. Drain beans, reserving 2 tablespoons liquid. Place beans, reserved liquid, rosemary, and garlic in a food processor; process until smooth.
2. Coat a nonstick skillet with cooking spray, and place over medium-high heat until hot. Add half of polenta slices; cook 5 minutes on each side or until golden. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining polenta.
3. Spread about 1 tablespoon bean mixture over each polenta slice; top each with 1 teaspoon cheese. Place polenta slices on a baking sheet coated with cooking spray; broil 3 minutes or until cheese is lightly browned.

Yield: 18 appetizers (serving size: 1 polenta slice).

Selections: 60 C. Points: 1.

Per serving: CAL 59 (11 % from fat); PRO 2.5 g; FAT 0.7 g (SAT 0.4 g); CARB 9.9 g; FIB 1.7 g; CHOL 2 mg; IRON 0.7 mg; SOD 237 mg; CALC 32 mg.

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* Exported from MasterCook *

Italian Pizza Wedges

Recipe By : Vegetarian Times, December 1997, page 26
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Vegetables
Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces low-fat cream cheese or mashed silken
tofu
1/4 cup chopped black olives
1 teaspoon dried Italian seasoning
10 inch round packaged flatbread -- up to 12 inch
OR pizza crust--plain or cheese
2 medium tomatoes -- thinly sliced
1 medium green bell pepper
seeded and sliced into rings
1 medium red bell pepper
seeded and sliced into rings
1 cup sliced fresh mushrooms

12 SERVINGS LACTO/VEGAN

This pizza appetizer is quick and easy because it starts with a prepared
Italian flatbread crust. Look for it in your supermarket deli section.

Preheat oven to 450 degrees.

In small bowl, combine cream cheese or tofu, olives and Italian seasoning.
Spread over pizza crust. Top with tomatoes, bell peppers and mushrooms.
Bake on rack or baking sheet 8 to 10 minutes. Cut into wedges and serve.

PER SERVING: 102 CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 13G CARB.;
4MG CHOL.; 192MG SOD.; 1G FIBER.

Converted by MC_Buster.

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* Exported from MasterCook *

Marinated Goat Cheese

Recipe By : Vegetarian Times, December 1998, page 28
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 small mature goat's milk cheeses
4 cloves garlic
10 mixed-color peppercorns
4 dried red chilies
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
2 bay leaves
Extra-virgin olive oil

SERVES 10 LACTO

Marinated cheese makes a wonderful hostess gift and comes in handy as an
appetizer when unexpected guests arrive.

In large, wide-necked, sterilized jar, stack cheese. While stacking
cheese, decoratively arrange garlic, peppercorns, chilies and herbs between
and around cheese layers. Pour oil over layers to reach top of jar.
Dispel any air pockets by running a skewer down the inside of the jar.
Store in the refrigerator up to 2 months. Bring to room temperature before
serving.

PER SERVING: 95 CAL.;8G PROT.; 12G TOTAL FAT (4G SAT. FAT); 0 CARB.; 19MG
CHOL.; 106MG SOD.; 0 FIBER.

Converted by MC_Buster.

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* Exported from MasterCook *

Roasted Balsamic Beet Brushetta

Recipe By : Vegetarian Times, December 1998, page 22
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons plain low-fat yogurt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
plus extra for garnish
6 medium beets with greens
2 tablespoons olive oil
3 cloves garlic -- minced
1 tablespoon chopped rosemary
1 pinch cayenne -- (optional)
Salt -- to taste
freshly ground black pepper -- to taste
1 small red onion -- thinly sliced
1 baguette
cut on the diagonal into 1-inch slices
1 tablespoon light brown sugar -- up to 2
1 tablespoon balsamic vinegar -- up to 2

6 TO 8 SERVINGS LACTO

This appetizer showcases the earthy, sweet flavor and vibrant color of
roasted beets.

In small bowl, combine yogurt, mint and chives. Cover and refrigerate.
Preheat oven to 400 F.

Cut beet greens off beets and set aside. Thoroughly scrub beets; cut off
both ends. In large bowl, combine oil, garlic, rosemary, cayenne, salt and
pepper. Place beets in bowl and mix to lightly coat. Place beets on
baking sheet (reserve marinade) and bake, tossing occasionally, until
tender, 45 to 55 minutes.

While beets are roasting, wash and remove stems from greens and chop. In
heavy-bottomed saute pan, heat reserved marinade. Add onion and saute
until soft, about 6 minutes. Add greens and cook until greens are
thoroughly wilted, about 3 minutes. Remove from heat and season with salt
and pepper. Place bread slices on baking sheet and toast on both sides,
about 3 minutes. When beets have cooled (you may peel them if desired),
cur in half and thinly slice. Place in medium bowl and add brown sugar and
vinegar. Toss and season.

To serve, place a generous amount of beet greens on top of toasted bread.
Top with beets and garnish with yogurt-herb dressing and a sprinkle of chives.

PER SERVING: 224 CAL.; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 390 CARB.;
2MG CHOL.; 402MG SOD.; 3G FIBER.

Converted by MC_Buster.

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* Exported from MasterCook *

Mozzarella and Sun-Dried Tomato Sandwiches - 3 Points

Recipe By :Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices pumpernickel bread -- (1 ounce each), cut
into quarters
8 ounces mozzarella cheese -- sliced into 4 equal
slices, each slice quartered
16 sprigs fresh basil leaves
8 sun-dried tomatoes halves, not in oil -- sliced into 1/4"
strips

These may be assembled up to 4 hours before serving.

1. Lay bread quarters on serving platter; top each with 1/2 ounce mozzarella cheese. Arrange basil sprig and 2 or 3 strips of sun-dried tomato on each. Cover and refrigerate; 1/2 hour before serving, remove from refrigerator and let come to room temperature. Makes 8 servings, 2 sandwiches each.

* Recipe didn't state whether the tomatoes were packed in oil or not, or whether to rehydrate the sun-dried tomatoes. I would rehydrate them in some warm water. I called 1-800-651-6000 and they said they're the one's not packed in oil.

Serving size (2 sandwiches)
According to the magazine:
Per serving: 134 Cal, 8g Pro, 7g Fat, 13g Carb, 189mg Sod, ?g Fib
Each serving provides: 1 Pro, 1/2 Brd, 1/2 Veg
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June '85, page 40"
Yield:
"16 sandwiches"
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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 -32460 0

* Exported from MasterCook *

Herbed Olive Spirals - 1 Point

Recipe By :Better Home & Gardens
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces package hot roll mix
1/3 cup dried tomatoes
6 ounces cream cheese -- softened
1/3 cup finely chopped pitted ripe olives
1/4 cup chopped green onions
1 egg yolk -- slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme, crushed -- optional
1 egg -- slightly beaten
1 tablespoon water

1. Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest 5 minutes. Grease a large baking sheet; set aside.

2. For Filling, drain tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onions, egg yolk, pepper, and, if desired, oregano or thyme in a mixing bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.

3. Turn dough portions out onto a lightly floured surface. Roll each portion to a 14x11-inch rectangle. Spread half of the filling atop each rectangle to within 1/2 inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves on the prepared baking sheet with seams down. Cover and let dough rise till nearly double(about 30 to 40 minutes).

4. Make three or four diagonal cuts about 1/4 inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake in a 375 degree F oven about 25 minutes or till golden. Carefully remove loaves from baking sheet and cool on wire racks. Serve warm or at room temperature. Slice with a serrated knife. Makes 2 loaves (48 slices).

* You could use fat-free cream cheese to cut the fat, but it would still be 1 point per serving.

Serving size (1 slice)
According to the magazine:
Per serving: 54 Cal, 2g Fat (1g sat fat), 17mg Chol, 74mg Sod, 8g Carbo, 0g Fiber, 2g Pro
Food Exchanges: 1/2 Starch 1/2 Fat
Weight Watcher Points: 1

Source:
"Better Home & Gardens Low Cal, Low Fat Recipes Magazine"
Yield:
"48 slices"

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NOTES : MC formatted by Sue B. on 12/9/98. Submitted by Sue B. on 12/9/98 to the W. W. Forum. Submitted by Pamela on 12/11/98 to MC Swap.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0