* Exported from MasterCook *

Lightened Waldorf Salad - 2 Points

Recipe By :BH&G Low Cal, Low Fat Recipes
Serving Size : 6 Preparation Time :0:00
Categories : 123 Points
Salads & Salad Dressings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/2 ounces pineapple chunks in juice -- drained
2 medium apples -- cored & chopped (and/or pears(2 cups)
1/2 cup celery -- thinly sliced
1/2 cup seedless grapes -- halved, red
2 kiwi fruit -- sliced - peeled, halved lengthwise
1/3 cup fat-free mayonnaise -- or salad dressing
1/3 cup lemon yogurt, nonfat -- or low-fat
1 tablespoon honey
2 tablespoons walnuts -- pieces, toasted Flowering kale or lettuce leaves -- optional

Toss together pineapple, apples or pears, celery, grapes, and kiwi fruit in a large bowl. Stir together the mayonnaise dressing or salad dressing, yogurt, and honey in a small bowl; fold gently into fruit mixture. Cover and chill for up to 6 hours. Just before serving, stir in toasted walnuts. Serve on flowering kale or lettuce leaves, if desired. Makes 6 side-dish servings.

Nutritional Info: 123 Cal, 2g Total Fat(0g sat fat), 0mg Choles, 189mg Sod, 26g Carbo, 2g Fiber, 2g Pro. Food Exchanges: 1 fruit, 1/2 fat. POINTS: 2

NOTE: To toast walnuts, place them in a small skillet and cook over medium heat, stirring often, for 5 to 7 minutes or till golden.



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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

* Exported from MasterCook *

Manhattan Clam Chowder (3 Points)

Recipe By :Weight Watchers Magazine, January/February 1997 pg78
Serving Size : 5 Preparation Time :0:00
Categories : 123 Points

Fish Soups & Stews Weight Watchers Magazine


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- finely diced
2 cups chopped onions
2 cups diced celery
1 1/2 cups diced carrots
1 clove garlic -- crushed
20 ounces clams, canned -- minced, undrained (3 cans)
2 cups low-sodium chicken broth
1 cup dry white wine -- divided
1/4 cup no salt added tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 bay leaf
14 1/2 ounces canned tomatoes -- undrained & chopped
1 1/2 cups red potatoes -- peeled & cubed

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon fat in pan; set bacon aside. Add onion, celery, carrots, and garlic to bacon fat in pan; sauté 5 minutes or until vegetables are tender

Drain claims, reserving juice; set clams aside. Add clam juice, broth, 3/4 cup wine and next 7 ingredients (3/4 ups wine through tomatoes) to pan; stir well. Bring to a boil; reduce heat and simmer 15 minutes

Add potato; simmer an additional 30 minutes or until potato is tender. Stir in remaining 1/4 cup wine and claims; cook until thoroughly heated. Discard bay leaf. Sprinkle bacon over chowder.

Yield 5 (2 cups servings)




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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

* Exported from MasterCook *

Marinated New Potato Salad (2 Points)

Recipe By :Weight Watchers Magazine May/June 1998
Serving Size : 6 Preparation Time :0:00
Categories : 123 Points
Salads & Salad Dressings Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds red potatoes -- small, cut into 1/8ths
1/2 cup chopped celery
1/2 cup sliced green onions
1/3 cup chopped red bell pepper
1 1/2 tablespoons chopped fresh parsley
6 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 clove minced garlic

Place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 13 minutes or just until tender; drain. Rinse under cold water; drain well. Place in a bowl; cover and chill 30 minutes. Add celery and next 3 ingredients; toss well. Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk. Pour over potato salad; toss gently. Cover and chill at least 1 hour. Toss gently before serving.

Yield: 6 servings (Serving size 1 cup)

S(Typed & Formatted in MC by :
"Helen D. ([email protected]) August 6, 2000"

- - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 229mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : According to Magazine:
Points: 2 Exchanges 2 Starch
Per serving: Calories 143 (12% from fat), Protein 3.7g, Fat 1.9g (Sat. Fat 0.3g); Carbohydrate 28.4g, Fibre 3.3g, Cholesterol 0mg, Iron 2.3mg, Sodium 293mg, Calcium 33mg.

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



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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

Tara, you have been very busy, thank you for the new recipes, I'll be busy this week I can see.
Liza

Liza - I was a cutting and pasting fool wasn't I!!! I had just learned how to do it from home and went crazy!! HEHE

Tara

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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

pulling up

Macaroni and Four Cheeses
from Cooking Light Magazine

1 pound uncooked medium elbow macaroni
2 1/2 cups 1% low fat milk
2 bay leaves
1/4 cup all purpose flour
1 cup (4 ounces) shredded reduced fat extra sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 (1 ounce) slice white bread
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted

1. Preheat oven to 400 degrees.

2. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.

3. Place bread in a food processor, pulse 10 times or until coarse crumbs form. Set aside.

4. Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lighly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk; stirring with a whisk until well blended. Return milk mixture to pan. Cook over medium heat until thick; stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring until cheeses melt. Pour cheese sauce over pasta, stir well. Spoon mixture into a 9 x 13 inch baking dish coated with cooking spray.

Combine breadcrumbs, sage and melted butter/margarine. Pour this mixture over pasta mixture.

5. Bake at 400 degrees for 20 minutes or until thoroughly heated.

Yield: 8 servings (svg size = 1 1/4 cup)

Calories: 397
Fat: 11.3g
Fiber: 1.6g

WW Points: 8 per serving

Notes: This is SO GOOD!!!! Its well worth the points!

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Failure is not falling down, failure is staying down!

Hey Emmy,

Great idea, You are right this was a fun thread. Anyone want to share some recipes?

Brenda

Tuna Patties With Dill Sauce These are
wonderful!

2 large parsnips, peeled and cut into 1/2-inch slices

2 egg whites, lightly beaten

1/2 cup soft bread crumbs (about 1 slice)

1 TBS dried parsley flakes

2 tsp lemon juice

1/2 tsp grated lemon peel

1/2 tsp dill weed

1/4 tsp pepper

2 cans (6 ounces each) light water packed tuna, drained and flaked

2 tsps olive oil

Dill Sauce

1/2 cup FF mayo

1 tsp lemon juice

1tsp grated lemon peel

1/2 teaspoon dill weed

Place parsnips in a sauce pan and cover with water; bring to a boil
reduce heat, cover and simmer for 30 minutes or untill tender. Drain
well. Place parsnips in a food processor or blender (hand blender will
do too) process untill smooth. In a bowl combine 1 cup pureed
parsnips,egg whites, breadcrumbs, onions, parsley, lemon juice,and peel,
dill and pepper, add tuna mix well.

Shape into 8 1/2 inch thick patties (patties will be soft)in a large
nonstick skillet, heat oil over medium heat. Cook patties 5-6 minute
untill lightly browned (I browned them ,then baked them in the oven,
Also used pam spray instead of olive oil.)


combine sauce ingriedents in small bowl serve with patties,yeilds 4
servings(2 patties)( 2pt per pattie 4 per serving)

Nutrional Analysis: One serving (2 patties with 2 Tabelspoons sauce
equals 211 calories, 3g fat (trace saturated fat), 53 mg cholesterol,
635 mg sodium, 16 g carbohydrates, 2 g fiber, 16 g protien. Diabetic
exchanges 2 lean meat, 1 starch, 1/2 fat

This is from Taste of Home's Light and Tasty brand new magazine!!!!!!!