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Archive for September, 2013

postheadericon Barbecue Pork Sandwiches

4.54 avg. rating (90% score) - 13 votes

Barbecue Pork Sandwiches is an easy, delicious and healthy stovetop recipe. It is a low calorie, low fat, low carbohydrates and a WeightWatchers (5) PointsPlus recipe and made with a homemade barbecue sauce. Makes 6 Sandwiches. Barbecue Pork Sandwiches will be loved by your whole family.

INGREDIENTS:barbecue-pork-sandwiches

Nonstick cooking spray
1 medium size onion, chopped
2 garlic cloves, minced
2/3 cup water
1/2 of a (6 oz) can tomato paste
2 tbsp red wine vinegar
1 tbsp brown sugar, packed
1-1/2 tsp chili powder
1 tsp dried oregano, crushed
1 tsp Worcestershire sauce
(12 oz) pork tenderloin
1/4 tsp salt
1 medium size green bell pepper, cut in thin strips
6 whole wheat hamburger buns, split and toasted

DIRECTIONS:

1. Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano and Worcestershire sauce. Bring to a boil; reduce heat. Simmer uncovered about 10 minutes or until desired consistency, stirring occasionally.

2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and bell pepper; heat through. Serve in toasted buns.

Yield: 6 Servings.
Serving Size: 2/3 cup meat mixture and 1 bun per serving.

WW PointsPlus+ = 5

Carb Choices: 2

DIET EXCHANGE:
1/2 Vegetable + 1-1/2 Meat (L) + 2 Starch

NUTRITIONAL INFORMATION:
Calories: 214, Total Fat 4g, Saturated Fat 1g, Cholesterol 37mg, Sodium 344mg, Carbohydrates 27g, Fiber 3g, Protein 17g

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 Corn Pudding

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

Corn Pudding is a delicious, healthier version of corn pudding. Low in calories, low in fat, low in sugars, low carbohydrates, low cholesterol and low in sodium. A diabetic friendly and a WeightWatchers (3) PointsPlus recipe. Corn Pudding will be loved by family and guests alike.corn-pudding

 

INGREDIENTS:

Nonstick cooking spray
3 ears fresh sweet corn or 1-1/2 cups frozen whole kernel corn, thawed
1 tbsp olive oil
1 cup finely chopped onions
(12 oz) country-style Italian bread, cut into 1 inch pieces (6 cups)
2 to 3 fresh jalapeno peppers, seeded and chopped finely
2 cups skim milk
1 cup refrigerated or frozen egg product, thawed

DIRECTIONS:

1. If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2 quart 8 inch x 8 inch square baking dish with nonstick cooking spray, set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

2. In a large bowl, toss together bread, corn mixture and jalapenos. In a medium size bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover and chill for 2 to 24 hours.

3. Preheat oven to 350 F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.

Yield: 12 Servings.
Serving Size: 2/3 cup per serving.

WW PointsPlus+ = 3

Carb Choices: 1-1/2

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

NUTRITIONAL INFORMATION:
Calories: 136, Total Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 225mg, Sugars4g, Fiber 2g, Carbohydrates 22g, Protein 7g

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 Baked Sausage Ratatouille

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

Baked Sausage Ratatouille is a delicious oven-baked recipe that is also healthy. Made with Italian turkey sausage, penne pasta and eggplant. It’s a WeightWatchers (6) PointsPlus+ recipe. Makes 6 servings. Baked Sausage Ratatouille will be loved by family and friends.

INGREDIENTS:baked-sausage-ratatouille

3 uncooked turkey Italian sausage links (12 oz total)
4 garlic cloves, minced
1 tsp olive oil
1 (14-1/2 oz) can no-salt diced tomatoes, undrained
3 tbsp snipped fresh parsley
1/4 tsp crushed red pepper
1 lb eggplant, peeled, cut into 1/2 inch cubes
(6 oz) dried whole wheat penne pasta (about 2-1/4 cups)
1/3 cup finely shredded Parmesan cheese
Additional snipped fresh parsley for garnish (optional)

DIRECTIONS:

1. Preheat oven to 350 F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook 2 to 4 minutes longer or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2 inch thick slices. Set aside.

2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley and the crushed red pepper. Bring to a boil. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.

3. Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2 quart baking dish.

4. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes longer or until cheese melts. If desired, sprinkle with additional parsley.

Yield: 6 Servings.
Serving Size: 1 Cup per serving.

WW PointsPlus+ = 6

Carb Choices: 2

Diet Exchange:
1 Vegetable + 1-1/2 Meat (ML) + 1-1/2 Starch

NUTRITIONAL INFORMATION:
Calories 251, Total Fat 8g, Saturated Fat 2g, Cholesterol 39mg, Sodium 559mg, carbohydrates 30g, Fiber 6g, Protein 13g

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 Italian-Style Omelets

5.00 avg. rating (91% score) - 2 votes

Italian-Style Omelets is an easy, delicious and healthy recipe. It is a low fat, low carbohydrates, low cholesterol, diabetic and WeightWatchers (5) PointsPlus recipe. No meat in this; just tomatoes, mushrooms spices, green onion and cheese. Italian-Style Omelets will be loved by family and friends.

INGREDIENTS:italian-style-omelets

Nonstick cooking spray
2 cups fresh sliced mushrooms
1 garlic clove, minced
1 cup refrigerated or frozen egg product, thawed
1/4 tsp dried thyme or basil, crushed
1/8 tsp salt
Dash ground black pepper
1 tsp olive oil
1/4 cup shredded part-skim mozzarella cheese
1 tbsp finely shredded Asiago or Parmesan cheese
1 medium size Roma tomato, chopped
Snipped fresh parsley (optional)

DIRECTIONS:

1. Lightly coat an unheated 6 to7 inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.

2. In a medium bowl, combine egg product or eggs and spices. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to skillet. Preheat skillet over medium heat.

3. Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.

4. Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.

YIELD: 2 omelets
SERVING SIZE: 1 per serving.

WW PointsPlus+ = 5

CARB CHOICES: 1/2

DIET EXCHANGE:
1-1/2 Vegetable + 2-1/2 Meat (L)

NUTRITIONAL INFORMATION:
Calories: 170, Total Fat 8g, Saturated Fat 3g, Cholesterol 13mg, Sodium 508mg, Carbohydrates 8g, Fiber 2g, Protein 20g

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 Crockpot Pork Salsa Verde

4.50 avg. rating (89% score) - 6 votes

Crockpot Pork Salsa Verde is a delicious and easy recipe for a Tex-Mex meal. Boneless pork loin roast, brown rice, tomatoes, onion, and green salsa are combined together and cooked in chicken broth. It is well seasoned and all done in a slow cooker. This is also a healthy, low calories, low fat, low sodium, low sugars, low carbohydrates, diabetic-friendly and  Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Crockpot Pork Salsa Verde will be loved by all of your family, friends and guests.crockpot-pork-salsa-verde

INGREDIENTS:

1 large onion, cut into thin wedges
1 (1-1/2 lb) boneless pork loin roast, cut into (1-1/2″) pieces
1-1/3 cups coarsely chopped tomatoes
1 (16 oz) jar green salsa (salsa verde)
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
1 tsp ground cumin
1/4 tsp ground black pepper
3 cups hot, cooked brown rice
Snipped fresh cilantro

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