[Tara]

* 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"

[Tara]

* 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"

[Tara]

* 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"

[Liza]

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

[Tara]

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"

[Tara]

pulling up

[Tara]

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!

[Punky]

Hey Emmy,

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

Brenda

[Candicej]

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!!!!!!!