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  • Indian Chicken Stew
    Indian Chicken Stew is a delicious recipe for a hearty and spicy slow cooker, chicken and vegetable stew. Ingredients include: Boneless, skinless chicken thighs, tomatoes, garbanzo beans, chicken broth, onions and is well-spiced to bring out all the flavors of the Far-East. Just add all ingredients to the slow cooker, set it and wait. It […]
  • Cream-Of-Potato Soup
    Cream-Of-Potato Soup is a delicious, easy and quick (40) minute one pan recipe. Ingredients include: Potatoes, celery and onions, cooked in milk and chicken broth to make a creamy and hearty soup. This is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic-friendly and Weight Watchers (3 PointsPlus), […]
  • Easy Chili-Mac
    Easy Chili-Mac is a delicious recipe that is also one that you’ll add into your keeper file. It takes only (40) minutes to complete this delicious dish. Ingredients include: Extra-lean ground beef, tomato sauce, kidney beans, salsa, macaroni and Pepper Jack cheese. Seasoned with chili powder. This is also a healthy, low calories, low fat, low […]

Archive for March, 2013

postheadericon Grilled Shrimp and Asian Salad

5.00 avg. rating (92% score) - 3 votes

Grilled Shrimp and Asian Salad is a delicious, easy and quick (16) minute recipe. Salad ingredients include: fresh spinach, red and green cabbage, snow peas, carrots and green onions with a toasted sesame salad dressing. It is also a healthy recipe, but no one will know it unless you tell them. It is a low calories, low fat, low carbohydrates, high calcium, low sugars, diabetic-friendly and Weight Watchers (6 PointsPlus), (6 SmartPoints) recipe. Makes: (4) generous-sized servings. Grilled Shrimp and Asian Salad will be loved by all of your family, friends and guests.

Prep Time: 15 Minutes.
Cooking Time: 6 Minutes.
Total Time: 21 Minutes.

INGREDIENTS:

24 Uncooked, deveined, peeled large shrimp (1 lb)
1-1/2 tsp Cajun seasoning
1 (6 oz) pkg baby spinach leaves
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup matchlike carrot sticks
1 cup fresh snow peas, cut lengthwise inthin strips
4 green onions, diagonally sliced
1/2 cup chopped cilantro
1/2 cup Asian toasted sesame salad dressing

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postheadericon Roasted Cauliflower and Garbanzo Beans

4.33 avg. rating (87% score) - 6 votes

Roasted Cauliflower and Garbanzo Beans is an easy delicious italian-style side dish recipe. It’s also  a low calorie, low fat, low carbohydrate, low cholesterol, low sodium, low sugar, (1 Carb Choice) Diabetic and a Weight Watchers (4) PointsPlus+ recipe. Makes 10 servings. Everyone will love Roasted Cauliflower and Garbanzo Beans.

Ingredients:

2 heads cauliflower, cut into florets (about 7 cups)roasted-cauliflower-garbanzo-beans
1 (15 oz) can Garbanzo beans, drained
6 garlic cloves, sliced
1/2 tsp crushed red pepper
2 Tbsp olive oil
1 cup shredded 2% Mozzarella cheese
2 Tbsp grated Parmesan cheese
1 Tbsp chopped cilantro

Directions:

1. Preheat oven to 400º F.

2. Spread cauliflower and garbanzo beans onto bottom of a 15 x 10 x 1 inch pan. Sprinkle with garlic and crushed pepper; drizzle with oil.

3. Bake for 30 minutes.

4. Transfer to a serving bowl. Add the cheeses and cilantro; toss lightly.

Yield: 10 Servings
Serving Size: About 3/4 Cup per serving.

WW Points+ = 4

Carb Choice: 1

Diet Exchange: 1/2 Starch + 1 Vegetable + 1 Meat (L) + 1/2 Fat

Nutritional Information:
Calories: 140, Total Fat 6g, Saturated Fat 2g, Cholesterol 10mg, Sodium 190mg, Carbohydrates 15g, Sugars 4g, Fiber 5g, Protein 8g, Vitamin A 2 %DV, Vitamin C 45 %DV, Calcium 15 %DV, Iron 8 %DV

IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

postheadericon Slow Cooker Turkey Tortellini Soup

3.50 avg. rating (76% score) - 10 votes

Slow Cooker Turkey Tortellini Soup is a delicious and easy recipe. It’s also a healthy recipe that is a low fat, low calorie, low carbohydrate and low sugar recipe. Both a Diabetic and Weight Watchers (6) Points+ recipe. Slow Cooker Turkey Tortellini Soup makes (6) generous (2 cup) servings. You can opt for chicken instead of turkey safely with no changes in values.slow-cooker-turkey-tortellini-soup

Ingredients:

4 cups reduced-sodium chicken broth
4 cups water
4 cups coarsely chopped roasted turkey or chicken breast (1 lb)
1 (14-1/2 oz) can no-salt diced tomatoes, undrained
1 tbsp Italian seasoning, crushed
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh baby spinach
6 tbsp shredded Parmesan cheese, (optional)

Directions:

1. In a 5 to 6 quart slow cooker combine broth, the water, chopped turkey or chicken, tomatoes and Italian seasoning.

2. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. If using LOW setting, after 6 to 8 hours turn to HIGH. Stir in tortellini. Cover and cook for another 30 minutes or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon Parmesan.

Yield: 6 Servings
Serving Size: 2 cups per serving.

WW Points+ = 6

Carb Choices: 1-1/2

Diet Exchange:
1 Vegetable + 1 Starch + 1 Meat (L)

Nutritional Information:
Calories: 240, Total Fat 3g, Saturated Fat 2g, Cholesterol 63mg, Carbohydrates 25g, Sugars 4g, Sodium 656mg, Fiber 3g, Protein 28g, Vitamin A 1458(IU), Vitamin C 10mg, Calcium 101mg, Iron 2mg, Potassium 223mg

IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

postheadericon Sweet Potato Casserole

4.67 avg. rating (90% score) - 6 votes

Sweet Potato Casserole is a perfect side-dish with a bread crumb and pecan topping. It is a perfect pairing for  ham and turkey. Sweet potato Casserole is low in calories, low in fat and low in sodium. It’s also a Weight Watchers 5 PointsPlus+ recipe. Makes 16 Servings.sweet-potato-casserole

Ingredients:

4 medium size sweet potatoes
3/4 cup no calorie granulated sweetener
1/2 cup whole milk
2 tsp orange zest
1/4 cup fresh orange juice
2 tsp vanilla extract
1 extra large egg, lightly beaten
1/2 cup flour
3 tbsp butter, melted
1 cup “Panko” bread crumbs
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp maple syrup

Directions:

1. Preheat oven to 375 F.

2. Lightly grease a 13 x 9 inch baking dish.

3. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 F.

4. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.

5. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Yield: 14 Servings
Serving Size: 1/2 cup per serving

WW Points+ = 5

Carb Choices: 2

Nutritional Information:
Calories: 200, Total Fat 8g, Saturated Fat 3g, Cholesterol 30mg, Sodium 95mg, Carbohydrates 30g, Sugars 11g, Fiber 3g, Protein 4g

Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

postheadericon Banana-Peanut Butter Chip Muffins

5.00 avg. rating (90% score) - 1 vote

Banana-Peanut Butter Chip Muffins is a delicious, flavorful and easy recipe.  It has a made from scratch cocoa crumb topping. Everyone, children and adults will love these Banana-Peanut Butter Chip Muffins.

Ingredients:banana-peanut-butter-chip-muffins

1/3 cup shortening
2/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (2 to 3 medium size)
1-1/2 cups flour
1 tsp baking soda
1 (10 oz) bag peanut butter chips
1 Recipe “Cocoa Crumb Topping”, (recipe follows)

Cocoa Crumb Topping:

Stir together 2 tablespoons sugar, 1 tablespoon cocoa and 1 tablespoon melted butter or margarine in a small bowl. Stir in 1/4 cup finely chopped peanuts until well blended.

Directions:

1. Preheat oven to 350°F. Line muffin cups (2-1/2″ in diameter) with paper bake cups. Prepare Cocoa Crumb Topping; set aside.

2.  Beat shortening and sugar in small bowl. Add eggs and vanilla; beat until smooth. Add banana, flour and baking soda; blend just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; sprinkle about 1/2 teaspoonful cocoa crumb topping on top of each muffin.

3.  Bake 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers.
Yield: 16 to 18 muffins
Serving size: 1 per serving.