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WW vegetarian snacks, dips and appetizers

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Old 08-04-1999, 11:03 AM   #1
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* Exported from MasterCook *

Fresh Vegetable crisp -2 Points

Recipe By : Healthy Choice--Recipes For Life
Serving Size : 6 Preparation Time :0:00
Categories : Reg 6 Brenda B.
April 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole flour tortilla -- 8"
3 ounces nonfat cream cheese -- softened
1/4 cup lowfat cheddar cheese -- shredded
2 tablespoons lowfat cheddar cheese -- shredded
1/2 teaspoon dried basil
1 dash garlic powder
4 cups water
1 cup fresh broccoli florets
1/2 cup fresh mushrooms -- sliced
3 slices red pepper -- rings

1)Heat 10" nonstick skillet over medium heat. Spray 1 tortilla lightly
on both sides with nonstick vegetable cooking spray. Place in skillet.
Cook for 2 1/2 to 3 1/2 minutes, or until tortilla just begins to brown,
turning over once. Place tortilla between 2 paper towels. Repeat with
remaining tortilla. Set aside.

2) Heat oven to 350. In small mixing bowl, combine cream cheese, 2T
cheddar cheese, the basil and garlic powder. Spread mixture evenly on 1
tortilla. Place on baking sheet. Set aside. In 2 quart saucepan,
bring water to boil over high heat.

3) Immerse broccoli in water for 1 minute, or until color brightens.
Remove with slotted spoon. Plunge broccoli immediately into ice
water. Drain. Arrange broccoli, mushrooms and pepper rings on top
tortilla. Sprinkle evenly with remaining 1/4 cup cheddar cheese. Bake
for 7 to 9 minutes, or until vegetable crisp is hot and cheese melts.
Cut into wedges to serve.

Per serving
calories 79.1
fat 1.7
fiber 1.7
ww points 2

Reg 6 shared by Brenda Bishko, Maine, U.S.A
punky@acadia.net

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Old 12-14-1999, 06:54 AM   #2
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Default WW vegetarian snacks, dips and appetizers

* Exported from MasterCook *

Baked Goat Cheese With Spicy Tomato Sauce

Recipe By : Vegetarian Times, December 1997, page 47
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tablespoon olive oil
1 1/2 cups chopped onion
1 pinch sugar
3 cloves garlic -- minced
1 small serrano chile pepper
seeded and minced
1 pound vine or plum tomatoes
peeled and seeded and chopped
OR 1 1/2 cups canned tomatoes -- drained
1/2 cup fresh orange juice
2 tablespoons dry white wine -- (optional)
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper -- to taste
8 ounces herb-coated goat cheese log

16 SERVINGS LACTO

Make an extra batch or two of the tomato sauce for your vegan friends to
spread on slices of bread or to serve with the Spice-Roasted Baby Potatoes.
The sauce freezes well.

In large skillet, heat oil over medium high heat. Add onion and sugar and
cook, stirring often, until onion begins to brown, about 5 minutes. Add
garlic and serrano chile and cook, stirring often, until mixture is medium
brown in color, 3 to 4 minutes. Stir in tomatoes, orange juice and wine if
using. Reduce heat to low and simmer, stirring occasionally, about 30
minutes. Add small amounts of water if mixture becomes too dry. Remove
from heat, stir in parsley and season with salt and pepper.

Preheat oven to 350 degrees.

Put goat cheese in small, shallow baking dish and surround with tomato
sauce (do not cover the cheese with sauce). Bake, uncovered until sauce
begins to bubble at edges and cheese is hot, about 20 minutes. Serve warm
with toasted baguette rounds.

PER SERVING: 72 CAL.; 4G PROT.; 3G TOTAL FAT (3G SAT. FAT); 4G CARB.; 11MG
CHOL; 90MG SOD.; 10 FIBER.

Converted by MC_Buster.

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Old 12-31-1999, 09:44 PM   #3
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Here's a good recipe for New Year's. I have always heard it called OKLAHOMA CAVIAR though (seems like Oklahoma & Texas have fought over everything since the Red River!).
TEXAS CAVIAR

This would also be good using black beans with various colorful peppers.

INGREDIENTS

2 Cans black eyed peas* - drained but not rinsed
1 Can White hominy* - drained but not rinsed
3-4 Cloves Garlic - chopped finely
2 Medium tomatoes chopped
1 medium green bell pepper (could use red or yellow depending on season and color you want)
3-6 fresh serrano or jalopeno peppers, chopped finely
8 Scallions with green tops, chopped finely
1 medium onion, chopped finely
˝ -1 cup parsley, chopped finely
1 - 8 oz. jar fat free Italian dressing


DIRECTIONS

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

If anyone figures out the WW points for this recipe, please post them. I'm still trying to figure out my Mastercook program. Thanks!

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Old 02-01-2000, 07:42 PM   #4
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I give this recipe an A+. From Versatile Vegetarian WW cookbook.

One 19-oz can white beans, rinsed and drained
1/3 cup coursely chopped basil
3 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon extra virgin olive oil
1 large clove garlic
1/2 teaspoon salt

In a blender or food processor, puree the beans, basil, lemon juice, oil, garlec and salt. Let stand at room temp, covered, until the flavors are blended (at least 2-3 hours).

2 protein/milks, 1 fat

193 calories, 5g fat, 7g fiber, 10g protein, 70mg calcium
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Old 03-24-2000, 10:19 AM   #5
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As mentioned in the "favorite lunches" thread.. this is my fave filling for pita pockets..

1 medium eggplant
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup sesame tahini
1/2 tsp salt
black pepper and cayenne to taste
(i also like to add a bit of cumin.. though it isn't in the recipe).

Preheat oven to 350. Spray baking sheet with pam. Halve eggplant the long way, place cut-side down on baking sheet, bake 30 min or until very tender, cool and peel off the skin. Either put the eggplant plus rest of ingredients in a food processor and puree, or just mash it all together with a potato masher for a chunkier texture (my preference).

Ahh Moosewood. What would i do without you!

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Old 05-20-2000, 03:04 AM   #6
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* Exported from MasterCook *

New Mexico Fresh Tomato Salsa

Recipe By: Tara Lettieri
Serving Size : 1
Preparation Time :40:00

Amount Measure Ingredient -- Prep Method
-------- ------------ -----------------
1 1/2 Cups Diced Fresh Tomatoes
1 Tablespoon Jalapeno -- Diced Seeded Fresh
3 Tablespoons Diced Onion -- (Finely Diced)
2 Tablespoons Cilantro -- Finely Chopped
1 Tablespoon Balsamic Vinegar
1 Clove Garlic -- Minced
1/4 Teaspoon Salt

In medium bowl combine all ingredients. Let stand, covered, at room temperature for 30 minutes

Makes 2 cups

WW - 1 point each cup

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Old 06-05-2000, 11:33 PM   #7
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SPICY BLACK BEAN ENCHILADAS

Ingredients:

Vegetable oil cooking spray

1 medium green bell pepper, chopped (1 cup)

4 medium green onions, thinly sliced (1/3 cup)

4 oz. chopped green chilies, divided use

2 cans (15 oz. each) black beans, drained and rinsed

1 T. vinegar

2 tsp. shredded lime peel

1/2 tsp. red pepper sauce

1 can (14 oz.) red enchilada sauce, hot

1 can (10 oz.) green enchilada sauce, mild

8 6-inch flour tortillas (1g fat each)

1 C. shredded fat-free cheddar cheese

Directions:

Spray large skillet with vegetable oil cooking spray. Sauté green peppers and onions over medium heat until tender. Add 1/4 cup chopped green chilies, black beans, vinegar, lime peel, and red pepper sauce. Cook, stirring occasionally until heated. Remove from heat. Set aside. Preheat oven to 350 degrees F. In a medium bowl, stir together the red and green enchilada sauce and 1/4 cup chopped green chilies. Set aside. Dip tortillas, one at a time, into sauce. Place 1/2 cup bean mixture in each tortilla. Roll up and place in a 9x13-inch baking dish sprayed with vegetable oil cooking spray. Sprinkle 1 cup shredded cheese on top. Pour remaining sauce over enchiladas. Cover and bake 20-25 minutes until cheese is melted.

Yield: 8 servings, 1 enchilada each

Nutrition information per serving: 230 calories, 39g carbohydrate, 14g protein, 3.1g fat, 0.0g saturated fat, 3mg cholesterol, 8.8g dietary fiber

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Old 06-18-2000, 09:10 AM   #8
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Flour tortilla 1.3 (1)
Re-fried beans 1.5 (3/4 cup)
Fat-free cheddar cheese 0.9 (1/2 cup)
Lettuce 0
Medium salsa .2 (2 T)
Fat-free sour cream .5 (2 T)

We get a Mexican dinner here called a chalupa. I believe Taco Trio also has something similar. We've estimated the ones at the restaurant are 12 points. Leaving out the meat and using fat-free I have reduced it to 4.4 points* and they are so simple. Heat the re-fried beans in the microwave. Then warm the tortilla in the microwave (about 30 seconds). Spread the refried beans over the tortilla and then top with the other stuff.

*It might vary slightly depending upon the brand of ingredients.
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Old 12-17-2004, 03:55 PM   #9
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Unhappy Looking for a lost Recipe

I'm looking for the Vegetarian Quesadilla recipe that was handed out by WW at meetings on a card. I believe when the program was 123 points or whatever it was in 2001...it had grated zucchini, black beans and salsa...may have had corn also but I could be confusing the corn with another recipe. I loved this for a quick dinner and called it my 'new comfort food' and I seem to have all the cards but that one.

Thanks,
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Old 01-27-2005, 11:27 AM   #10
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I will see if I can find it in my old WW stuff
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Old 01-27-2005, 03:32 PM   #11
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Smile Found Lost Recipe

"Veggie Quesadillas"
1 Cup salsa (roasted bell pepper flavor)
1 cup drained canned black beans, rinsed
1 zucchini, shredded
8 ((6-inch) fat-free flour tortillas
3/4 cup shredded Monterey Jack cheese (use jalapeno-style for extra flavor kick)
1. In med bowl, combine salsa, beans, and zucchini. spread 1/4 of the mix over each of 4 tortillas. Top each portion with 3 tbsp cheese, cover each with another tortilla.
2. Heat an 8 or 10 inch nonstick skillet over med heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.
Nutr. Info
266 cal, 9.2g fat, 7.4g fiber== 5 pts per serving.
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Old 01-28-2005, 09:04 AM   #12
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Onmiway2005:

Thanks this is it!

Mb
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Old 01-28-2005, 09:16 PM   #13
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Default How much is a serving?

Can you please tell me how much a serving is? I didn't see it in the recipe.

Thanks much!
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Old 02-03-2005, 04:36 PM   #14
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Default Veggie Quesadilla svg size

Sorry, the recipe says that it makes 4 servings with 5 pts per serving
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Old 02-19-2005, 10:47 AM   #15
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Default 1 point cheese Quesadila

Yum, I eat this for breakfast or a snack. And the best thing is it's only 1 point!!!

1 Don Marcos Fat free Tortilla (60 cal, 0 fat, 6gr fiber) even 2 tortillas is still 0 points - they taste just like reg tortillas

1 slice 2% Kraft cheese slice

Add 0 point veggies that you like (I like just cheese)

Throw in frying pan to warm tortilla for easy folding, add cheese to one side, fold in half and cook for approximately 3 minutes or until cheese is melted. Tastes just like a grilled cheese.

I made this the other night with 2 slices of cheese and grilled chicken on the entire bottom tortilla, then layered another tortilla on top of that, put 2 tsp of low fat sc, salsa, lettuce, and 1/2 cup of spanish rice on top of second tortilla then topped that off with a third tortilla. All that was only 9 points and was totally filling, and huge.
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