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  • 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 […]
  • Pork-Bean Soup
    Pork-Bean Soup is an easy, spicy, delicious and hearty recipe for your fall and winter meal options. Ingredients include: Pork Tenderloin, white beans, tomatoes, onions, kale, chicken broth and is well seasoned. It will take only (1) hour or less for this delicious and hearty soup. This is also a healthy, low calories, low fat, […]

Posts Tagged ‘avocado’

postheadericon Deviled Avocado Eggs

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

Deviled Avocado Eggs is a great appetizer recipe for a different style of the classic deviled-egg. Summary: The egg yolks are mixed with chopped and mashed avocado, fresh lemon juice, mayonnaise, garlic powder, cayenne pepper and chilled. A simple and delicious recipe which can be used for any large gathering, holiday or event. This is also a healthy, low calories, low fat, low carbohydrates, low sodium, low sugars, diabetic-friendly, Weight Watchers (2 SmartPoints) (2 PointsPlus) recipe. Makes (12) Servings. Deviled Avocado Eggs will be loved by all of your family, friends and guests.

deviled-avocado-eggs
INGREDIENTS:

(6) Hard-boiled eggs
1 medium-size avocado, peeled, pitted,
diced small

3 Tbsp light mayonnaise
2 tsp freshly squeezed lemon juice
1/8 tsp garlic powder
1/8 tsp ground cayenne pepper
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postheadericon Avocado-Pineapple Salad

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

Avocado-Pineapple Salad is a delicious recipe for a Cuban-style fruit salad. Key Ingredients: Ripe avocados, fresh pineapple, onions and lime juice. A truly tropical salad that is both delicious and easy to make. It is also a healthy, low calories, low cholesterol, low sodium, low carbohydrates, heart-healthy, diabetic-friendly, vegetarian and Weight Watchers (7 SmartPoints), (5 PointsPlus) recipe. Makes: (8) Servings. Avocado-Pineapple Salad will be loved by all of your family, friends and guests.avocado-pineapple-salad

Prep Time: About 30 Minutes.
Total Time: 30-35 Minutes.

INGREDIENTS:

1/4 cup thinly sliced red onion, separated into rings
Ice water
2 firm ripe avocados
1 medium-size fresh pineapple
3 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1/2 tsp Kosher salt
Freshly ground black pepper to taste
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postheadericon Pork Tenderloin-Avocado Salad

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

Pork Tenderloin-Avocado Salad with a made from scratch viniagrette is a full meal salad. Healthy, delicious and nutritious; seasoned with lemon and sage. It is low in calories, low carbohydrates, low sodium, high in vitamins and fiber. It’s also a Diabetic (1) Carb Choice and a Weight Watchers (7) PointsPlus+ recipe. Pork Tenderloin-Avocado Salad makes 6 Servings at (2 Cups) per serving.

Ingredients:

1 (1 lb) pork tenderloinpork-tenderloin-avocado-salad
1 tbsp finely shredded lemon peel
6 leaves fresh sage, thinly sliced or 1/2 tsp dried rubbed sage
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp salt
1 tbsp olive oil
1 head green leaf lettuce, torn
1-1/2 cups chopped tomatoes
1 avocado, halved, pitted, peeled & chopped
1 cup canned black beans, rinsed & drained
1/2 cup chopped green onions
Red Hot Pepper Vinaigrette (recipe below)

Directions:

1. Trim fat from pork. Cut pork crosswise into 1/4 inch thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, pepper and salt. Toss well to coat. Let stand for 10 minutes.

2.  In a very large skillet cook pork, half at a time in hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.

3. Place lettuce on a serving platter. Top with tomatoes, avocado, beans and green onions. Arrange pork slices over salad. Drizzle with some Red Hot Pepper Vinaigrette; pass remaining vinaigrette.

Yield: 6 Servings
Serving Size: 2 Cups per serving

WW PointsPlus = 7

Carb Choices: 1

Diet Exchange:
2 Vegetables +1 Starch + 3 Meat (VL) + 3 Fat

Nutritional Information:
Calories: 266, Fat 14g, Cholesterol 49mg, Carbohydrates 17g, Sugars 5g, Sodium 269mg, Fiber 7g, Protein 21g, Vitamin A 4179(IU), Vitamin C 53mg, Calcium 61mg, Potassium 807mg, Iron 2mg

Red Hot Pepper Vinaigrette

1 red bell pepper
1 fresh jalapeno pepper
2 tbsp lime juice
2 tbsp balsamic vinegar
2 tbsp olive oil
1/8 tsp salt

1.  Preheat oven to 425 F. Halve the bell pepper and jalapeno lengthwise. Remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is blistered and charred. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off the skin in strips and discard.

2. Place peppers in a blender or food processor. Add lime juice, vinegar, olive oil and salt. Cover and blend or process until smooth.
Yield: 3/4 cup

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 Scallops and Avocado Salad

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

Scallops and Avocado Salad is a great recipe for a perfectly spiced seafood salad main entree. Seared scallops combined with avocados and red grapefruit; spiced with ginger and thyme. It’s also a healthy Weight Watchers (7) PointsPlus recipe. Makes 4 Servings. Everyone will love this Scallops and Avocado Salad.

Ingredients:scallops-avocado-salad

2 large red grapefruit, peeled and sectioned (1-1/2 cups)
1 medium avocado, peeled and thinly sliced
2 tbsp champagne or white wine vinegar
2 tbsp olive oil, divided
2 tsp minced shallot
1-1/2 tsp thyme leaves, divided
1/4 tsp + 1/8 tsp salt, divided
1/4 tsp ground black pepper
1/2 tsp ground ginger
1 lb large sea scallops (about 12)
12 oz  fresh baby spinach leaves

Directions:

1. Gently toss together the grapefruit segments and avocado slices in a medium size bowl. Set aside. Mix together the vinegar, 1 tablespoon of the olive oil, shallot, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and the 1/4 tsp black pepper in a small bowl with wire whisk until well blended. Set aside.

2. Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in a small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.

3.  Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.

Yield: 4 servings

WW PointsPlus = 7

Carb Choices: 1

Nutritional Information:
Calories: 287, Fat 15g, Carbohydrates 17g, Cholesterol 36mg, Sodium 490mg, Fiber 5g, Protein 21g

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.