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Old 01-12-2007, 09:49 AM   #1
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Weight Watchers Tried and True Recipes

This thread is for Weight Watchers recipes...

Our recipes don't really fit into the recipe room since they are not low carb but we are looking for a place to keep them all together...

Please feel free to post any recipes here but if you want to chat please join us in the challenges section where we have a weekly WW thread or start a new thread here for questions or chit chat....

Thanks in advance
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Old 01-12-2007, 10:01 AM   #2
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Hash Brown Pie

Ingredients
2 cups frozen hash browns
1/2 C part-skimmed mozzarella cheese
1/2 C parmesan cheese
1 can mushrooms
2 C frozen broccoli florets
4 eggs
1/4 C Skim Milk
1/2 tsp each of thyme & onion powder
1/4 tsp. pepper
Instructions
Preheat oven to 375F. Lightly press hash browns into Pam sprayed 9-inch pie plate to form crust. Sprinkle with 1/2 of each cheese; top with mushrooms and broccoli. Beat eggs, milk, thyme, onion powder and pepper with whisk until well blended. Pour over broccoli. Sprinkle with remaining 1/2 of cheeses. Bake 35 mins or until centre is set and top is golden brown. Makes 4 servings.
I got 25 pts for the whole recipe using 2 oz of regular mozzarella.

4 servings at 6 pts each.

I used fresh mushrooms but I won’t next time because they made a lot of water and I had to tip the water out and cook for a few extra minutes. I found it a little bit bland so next time I will add some chopped onion.

It was really good with a side of salsa.

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Old 01-12-2007, 10:05 AM   #3
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Weight Watcher's biscuits....

1- cup self rising flour
2-tlbs reduced -fat Mayonnaise
1/2 cup skim milk or reduced-fat buttermilk

Mix all together and spoon into eight muffin tins spray with pam.
Bake at 425 degrees until brown

8 biscuits 1 point per biscuit
6 biscuits 1 1/2 per biscuit

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Old 01-12-2007, 10:16 AM   #4
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Crack Slaw

Servings: 2

2 portions brown rice (about 1/2 C uncooked) (4 pts)
2 portions lean ground beef (about 1/2 lb) ( 8 pts cooked)
1 TBSP toasted sesame oil (3 pts)
2 cloves garlic, minced
3 green onions, sliced
1 C broccoli slaw
1 C napa cabbage, shredded
1 TBSP lite soy sauce
Crushed red pepper flakes, to taste

1. Prepare brown rice according to its package directions

2. While the rice is cooking, in a medium skillet or wok, brown the ground beef over medium heat until no longer pink. Remove the beef from the skillet, drain and set aside.

3. Heat sesame oil in the skillet over med-high heat. Add garlic and green onions; stir-fry for 2 min. Add the broccoli slaw and cabbage; stir-fry for 2 min. Add rice and soy sauce, stir-fry for 2 min.

4. Return the cooked ground beef to skillet with rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are well combined and heated through, about 2 minutes.

5. Divide into two portions

The points for this dish varies depending on the quantity of cooked ground beef and the % fat so I calculate it every time....as written the whole dish is 15 pts...
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Old 01-12-2007, 11:30 AM   #5
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Thank you Lise...


Meatloaf Muffins

1 lb. lean ground beef
1 box stove top stuffing
1 c. water
2 egg whites

Combine together and divide mixture into 12 muffin tins.
Bake @ 400 degrees for 30-35 minutes.

Total 2 points each.



Crustless Pumpkin Pie

entire pie is 4 points

1 15 oz can pumpkin (not pie filling)
1/2 cup Egg Beaters
1 cup skim milk
3/4 cup Splenda
1/2 tsp salt
1 tsp pumpkin pie spice

Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

It is wonderful served cold and can be frozen in slices.
enjoy!
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Old 01-12-2007, 11:54 AM   #6
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Taco Soup

1 lb. ground turkey (or lean ground beef)
1 large onion, chopped
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning mix
1 can Pinto Beans
1 can Chile Hot Beans
1 can whole kernel corn
1 can stewed tomatoes (Mexican flavor)
1 can stewed tomatoes (any flavor)

Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because of the high sodium count in both the seasonings and the chili hot beans.

Makes (12) 1 cup servings at 2 points per cup
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Old 01-12-2007, 12:09 PM   #7
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OATMEAL SNACK BARS
2 cups dry Old Fashioned oatmeal
1/2 cup dry oat bran
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 cup granular Splenda
1/2 teaspoon salt

1 cup FF milk
2 eggs or Eggbeaters
1/2 cup unsweetened applesauce
2 ripe, mashed bananas
1/2 cup SF DaVinci syrup
1 teaspoon vanilla
1/2 c raisins

Mix oatmeal and oatbran with liquid ingredients and let set about 15 minutes to soften a little. Then mix remaining ingredients in well.

Bake in 9x13 pan sprayed with Pam for about 30 minutes at 350 degrees until it tests done and is lightly brown on top--do not overbake. As oven temperatures vary, check after 20 minutes. (mine was done in 20 minutes)

I cut them into 24 bars. They are very dense and delicious! Unless sharing or eating them soon, store, tightly covered in the refrigerator.

Core or .75 pts for 1 bar of 24
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Old 01-12-2007, 12:24 PM   #8
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Cheese Veggie Soup

3 can (14.5 oz) fat-free chicken broth
2 lbs. frozen broccoli, cauliflower & carrot blend
1 can Rotel tomatoes & chilies
10 oz. Velveeta Light cheese

Mix all ingredients but the cheese and simmer for 25 minutes or until veggies are tender. Cube the cheese and put in the soup. Simmer until the cheese is melted.

Serves 10 at 1 point per cup

Note: You can thicken the soup by pureeing 1/2 of the veggies and adding them back to the soup. This reduces the total quantity of the soup and increases the points to 2 points per cup.
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Old 01-12-2007, 02:45 PM   #9
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Great Core-n Bread
1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup ff sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda
2 tsp olive oil
2 eggs
1/2 cup ff milk.

The cornbread bakes at 400 for 35 minutes
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Old 01-12-2007, 03:22 PM   #10
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Radmom
whats the points in the core-bread??
thanks Soonie
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Old 01-12-2007, 04:40 PM   #11
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Quote:
Originally Posted by soontobesexy'ntx View Post
Radmom
whats the points in the core-bread??
thanks Soonie
Soonie - I will check with our other WW gals and let you know - if you are following CORE, it's all core; therefore called Core N Bread!
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Old 01-12-2007, 05:14 PM   #12
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Quote:
Originally Posted by Radmom413 View Post
Soonie - I will check with our other WW gals and let you know - if you are following CORE, it's all core; therefore called Core N Bread!
flex points
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Old 01-12-2007, 07:07 PM   #13
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Baked Oatmeal

2 cups uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp table salt
1/2 cup SPLENDA
1 tsp ground cinnamon

2 large eggs
1/2 cup Unsweetened Apple Sauce (I use 2 snack size cups)
1 tsp vanilla extract
1 cup fat-free skim milk


Instructions:
Preheat oven to 350*.
Combine wet ingredients in a big bowl
Combine dry ingredients in a separate bowl
Mix wet and dry ingredients together

Bake 40 mins in an 8 in deep dish round pan

The whole recipe has 17 pts. I usually cut it into 4 @ 4 pts each piece

Lately I have been baking them in a muffin tin lined with silpat muffin cups. They pop right out. I divide the batter into 8 @ 2 pts each. I bake them for 20 mins.

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Old 01-12-2007, 08:09 PM   #14
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Lise - you have to try the oatmeal bars I made - you will love them!
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Old 01-13-2007, 05:16 AM   #15
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Chocolate Pumpkin Muffins

24 serving/2 pts each

1 Box Milk Chocolate Cake Mix
1 15 oz can plain pumpkin
Water

Mix the box of Chocolate Cake Mix, and the pumpkin together, adding a little water at a time until you get the consistency of cake batter.
Spray muffin tins with non-stick spray, (or use cupcake cups) and fill the cups about 1/3 full with the batter. Bake at 350 for about 15 minutes.

Last edited by pattycake1; 01-13-2007 at 05:21 AM..
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Old 01-13-2007, 05:16 AM   #16
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Chocolate Bran Muffins

24 muffins at 1 pt ; 12 muffins at 2 pts

1 pkg Betty Crocker Fudge brownie mix (13x9 family size)
3C Kellogs All-Bran Cereal
2 1/4 C water
1 1/2 tsp baking powder

soak cereal in water for 5-10 minutes. Add brownie mix and baking powder. Mix well.

Bake in muffin tins at 350* for 15-20 minutes.

Last edited by pattycake1; 01-13-2007 at 05:21 AM..
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Old 01-13-2007, 05:20 AM   #17
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Cherry Surprise Cake (BCB site)

Serving Size : 20
Points: 3
(60 pts total so you can divide it out however works best!)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups miniature marshmallows
1 package yellow cake mix -- (18 1/4-oz)
1 can light cherry pie filling -- (21 oz)
10 ounces diet sprite
2 egg whites

Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake using diet sprite and the egg whites . Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done.


There were several variations to this listed -

substitute club soda for diet sprite (Less sweet cuz of the marshmallows)
lemon cake/blueberry pie filling (or fresh blueberries!)
white cake mix/fresh strawberries
chocolate cake/cherry pie filling
spice cake/apple pie filling
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Old 01-13-2007, 07:03 AM   #18
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Chicken Reuben Bake

4 boneless, skinless chicken breasts (4 oz each cooked)

1 can sauerkraut, 14oz drained

4-5 slices FF Swiss cheese (1 oz each)

1-1/2 cup Fat Free Thousand Island salad dressing

2 TBS chopped fresh parsley



Place chicken in slow cooker sprayed with Pam. Layer sauerkraut over chicken. Place cheese over sauerkraut. Top with salad dressing and sprinkle with parsley. Cover and cook on low 6-8 hours.



Makes 4 servings

Core or Flex points: 8 (using regular Swiss cheese instead of FF)
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Old 01-13-2007, 07:16 AM   #19
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Apple Pie in the Sky Smoothie (Hungry Girl)

1/3 cup light vanilla soy milk
1/2 container Yoplait Light, Apple Turnover
1/3 container Motts Healthy Harvest Apple Sauce (NSA)
3 Splenda packets
2 oz water
1 tsp sugar free cinnamon sugar (or 1/4 tsp. plain cinnamon)
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
1/4 bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or 1 serving of FF Reddi-Whip

Place soy milk, yogurt, apple sauce, Splenda, water, cinnamon, creamer (dissolved in 1 oz water), half of the crushed thin crisps and ice in blender. Blend on highest speed for 30-45 seconds, or until fully blended. Pour into tall glass and top with desired whipped topping and remaining crisps on top.

150 Calories, 0.5g fat, 136mg sodium, 29g carbs, 0.5g fiber, 16g sugars, 5g protein = 3 points

Lots of ingredients, huh?! But worth it!! The Apple Turnover yogurt is a must, I just use plain cinnamon, 1/4 cup of whatever applesauce I have on hand, put all of the crisps in the drink and don't add any cool whip usually.
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Old 01-13-2007, 08:48 AM   #20
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Monterey Chicken - BCB
Points: 6
Servings: 4

Ingredients:
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese
1 (14 oz.) Can Rotel (Diced Tomatoes with Green Chilies), drained
Sliced Green Onions
Pepper

Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper.

Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.

Place into the oven and bake until the cheese has melted (about 5 minutes).
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Old 01-13-2007, 08:51 AM   #21
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Cheesy Chicken Pot Biscuit Cups - BCB

Serves 5 (2 each) - 5 pts

1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 cup (5 oz.) diced chicken breast (can use canned chkn breast as well)
1 (10 1/2 oz.) can healthy request cream of chicken soup
2/3 cup (2 1/2 oz) shredded kraft reduced-fat cheddar cheese
1 teaspoon dried parsley flakes (I did not have this so I used oregano and basil seasoning)
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Per serving: 230 calories, 6 gm fat, 2 gm fiber. Points per serving : 5
Serving size - 2 each.
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Old 01-13-2007, 08:55 AM   #22
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I had to put this on - I realize some (or most) may think it is a bit but it seems very popular on the BCB - very low points and high protein...and I don't know but I think it may be CORE as well???

GLOP - BCB

1/2 c = 2 pts

26oz jar of any salsa
1 pound extra lean ground turkey, cooked, broken up as for tacos etc
1 cup cooked rice (the following values are for brown rice as that's all that I had)
24 oz carton fat free cottage cheese

Throw it all together in a bowl and stir!
That's it! We like to eat it wrapped in a tortilla or with tortilla chips. It's good hot or cold.

Nutritional Values
Makes 17 - 1/2cup (120g) servings
Per serving:105 calories
.7g fat.9 fiber
12g protein
2 Points!
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Old 01-13-2007, 10:17 AM   #23
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Quote:
Originally Posted by pattycake1 View Post
I had to put this on - I realize some (or most) may think it is a bit but it seems very popular on the BCB - very low points and high protein...and I don't know but I think it may be CORE as well???

GLOP - BCB

1/2 c = 2 pts

26oz jar of any salsa
1 pound extra lean ground turkey, cooked, broken up as for tacos etc
1 cup cooked rice (the following values are for brown rice as that's all that I had)
24 oz carton fat free cottage cheese

Throw it all together in a bowl and stir!
That's it! We like to eat it wrapped in a tortilla or with tortilla chips. It's good hot or cold.

Nutritional Values
Makes 17 - 1/2cup (120g) servings
Per serving:105 calories
.7g fat.9 fiber
12g protein
2 Points!
As long as you use brown rice and the ff cottage cheese, it IS core!
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Old 01-14-2007, 01:16 PM   #24
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My contribution would be.....

Diet soda / Cake mix Combinations

Use these combinations to make cupcakes or a cake – cupcakes come out better. Just mix almost the whole can of soda with the cake mix and ¼ c of eggbeaters or egg whites and bake according the cake directions. Top with FF Cool Whip or SF preserves or SF fruit toppings or whatever or nothing at all.

Diet Soda Cake Combinations / Serving Ideas:

orange cake /diet Mountain Dew
cherry chip cake / A& W diet Cream soda
diet lemon + lemon;
angel or yellow cake/orange diet pop
diet peach with white cake
spice cake/ diet lemon-lime pop
diet ginger ale + white
diet cherry sodas in chocolate cake
Diet cola + devils food or chocolate mix
diet vanilla coke in chocolate cake
devils food cake with diet Vanilla coke
diet root beer with chocolate cake
diet cherry coke with chocolate cake
marble cake + diet cream soda

Figure out how many points are in the whole box of cake mix , add a point for the eggbeaters and divide by the number of cupcakes you make. I think mine were a couple points each.
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Old 01-14-2007, 06:15 PM   #25
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This is a copycat recipe that I found for Ruby Tuesday's White Chicken Chili. I like more veggies in my chili so I added the carrots, diced orange & red bell peppers and celery. I ran this through the Recipe Builder on the WW site so I know the points are accurate.

Ruby Tuesday White Chicken Chili
POINTS: 4 (per 1 1/4 cup bowl)

***This is the "doubled" version of the recipe***

32 oz dry great northern beans
16 cup fat-free, reduced-sodium chicken broth
1 3/4 pound cooked chicken breast
2 cup bell pepper(s), diced
1 1/2 cup carrot(s), diced
2 cup celery, diced
2 cup onion(s), diced
8 oz Chi-Chi's Diced Green Chilies, not drained
4 small jalapeno pepper(s), diced
4 tsp ground cumin
4 clove garlic clove(s), minced
3 tsp dried oregano
1/2 tsp cayenne pepper
2 cup Pace Picante Salsa
1 Tbsp olive oil

INSTRUCTIONS

Soak beans in water overnight. Simmer beans, half the onions, half the garlic, celery, carrot and diced bell peppers for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté spices and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
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Old 01-15-2007, 06:19 AM   #26
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Fisherman's Stew

* Exported from MasterCook *

Fisherman's Stew

Serving Size : 6 Preparation Time :0:30
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup onion -- chopped
1 medium yellow pepper -- chopped
1 stalk celery -- sliced
2 cloves garlic -- crushed
2 teaspoons Cajun seasoning
Salt
29 ounces diced tomatoes -- 2 cans
1 3/4 cups water
1/2 cup dry white wine
1 pound cod fillet -- cut into 1-inch chunks
1 pound medium shrimp -- shelled and deveined
15 ounces chicken broth

5 pts. per svg.
Directions:
1. In a 4 qt saucepan, heat oil over medium-high heat. Add onion, pepper and celery and cook 8-10 minutes until onion is tender and golden, stirring occasionally. Stir in garlic, Cajun seasoning, and 1/2 t salt and cook 1 minute, stirring.

2. Add tomatoes, water, and wine; heat to boiling. Reduce heat to medium-low and simmer, covered, 10 minutes.

3. Stir in cod and shrimp. Cover and simmer 3-4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once. Ladle stew into 4 large soup bowls and serve with bread if you like.

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

Per Serving (excluding unknown items): 232 Calories; 5g Fat (20.7% calories from fat); 32g Protein; 11g Carbohydrate; 2g Dietary Fiber; 148mg Cholesterol; 472mg Sodium. Exchanges: 4 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Old 01-15-2007, 05:01 PM   #27
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[QUOTE=sjl330;8002742]* Exported from MasterCook *

Fisherman's Stew

Serving Size : 6 Preparation Time :0:30
Categories : Soup

15 ounces chicken broth????????

5 pts. per svg.
Directions:
1. In a 4 qt saucepan, heat oil over medium-high heat. Add onion, pepper and celery and cook 8-10 minutes until onion is tender and golden, stirring occasionally. Stir in garlic, Cajun seasoning, and 1/2 t salt and cook 1 minute, stirring.

2. Add tomatoes, water, and wine; heat to boiling. Reduce heat to medium-low and simmer, covered, 10 minutes.

3. Stir in cod and shrimp. Cover and simmer 3-4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once. Ladle stew into 4 large soup bowls and serve with bread if you like.


where would I use the chicken broth in this?
I see it listed, but than it never talks about it?
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Old 01-15-2007, 05:09 PM   #28
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Add it in with the tomatoes and wine. Sorry.
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Old 01-15-2007, 06:13 PM   #29
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Quote:
Originally Posted by sjl330 View Post
Add it in with the tomatoes and wine. Sorry.
LOL! well, I left it out.. hahaha and it was "heavenly" without! oh so very very good! definiatly going to be a favorite around this house. thanks again.. only can recommend it!
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Old 01-17-2007, 04:51 AM   #30
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Eggplant Parmigiana - WW site

POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

1 sprays cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded

Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
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