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Posts Tagged ‘ww PointsPlus+’

postheadericon Crockpot Spiced Lamb Stew

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

Crockpot Spiced Lamb Stew is a delicious and healthy low fat recipe seasoned with cumin, orange, turmeric, and cardamom. It is a low fat, low calories, low carbohydrates, (1 Carb Choice), low sodium, Diabetic and a WeightWatchers (5) PointsPlus+ recipe. Crockpot Spiced Lamb Stew will be loved by your family and friends alike.crockpot-spiced-lamb-stew

INGREDIENTS:

2 large oranges
5 medium size carrots, cut into 2 inch chunks
1-1/2 cups frozen pearl onions
4 large garlic cloves, sliced thin
4 meaty lamb shanks(about 4 lbs total)
(6 inches) stick cinnamon, broken into 1 inch pieces)
1-1/4 cups low sodium beef broth
1-1/2 tsp ground cardamom
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground black pepper
2 tbsp cold water
4 tsp corn starch
1/3 cup pitted Kalamata or other black olives, halved
1 tbsp snipped cilantro

DIRECTIONS:

1. Using a vegetable peeler, remove the peel from one of the oranges, avoiding picking up the white pith. Cut peel into thin strips (to yield about 1/4 cup). Squeeze juice from both oranges to make about 2/3 cup. Set aside.

2. In a 5 or 6 quart slow cooker combine carrots, onions and garlic. Add in the orange peel, lamb and stick cinnamon. In a small bowl stir together orange juice, beef broth, cardamom, cumin, turmeric and black pepper; pour over lamb in cooker.

3. Cover and cook on LOW 11 to 12 hours or HIGH 5-1/2 to 6 hours. Remove stick cinnamon.

4. For sauce pour cooking liquid into a glass measuring cup; skim off fat. Measure 1-1/2 cups of the cooking liquid. In a small saucepan stir together water and cornstarch until smooth. Stir in 1-1/2 cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with meat and vegetables. Sprinkle with olives and cilantro.

Yield: 6 Servings
Serving Size: 1/6 of recipe.

WW PointsPlus+ = 5

Carb Choices: 1

Diet Exchange:
1 Vegetable + 3-1/2 Meat (L)

NUTRITIONAL INFORMATION:
Calories: 223, Total Fat 5g, Saturated Fat, 1g, Cholesterol, 85mg, Sugars 8g, Sodium 313mg, Carbohydrates 17g, Fiber 4g, Protein 28g

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 Cinnamon Cake

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

Cinnamon Cake is a delicious cake recipe that is perfect for breakfast, brunch or dessert. It’s also a healthy,low calories, low fat, low cholesterol, low sodium, low sugars, diabetic and WeightWatchers (5) PointsPlus recipe. Cinnamon Cake will be loved by family and friends alike.

INGREDIENTS:cinnamon-cake

Nonstick cooking spray
Sugar Substitute equivalent to 1 tbsp sugar
(use Splenda Granular, Equal Spoonful or packets, Sweet’N Low bulk or
packets or Truvia. Follow package directions for amount equal to 1 tbsp sugar)
1/2 tsp ground cinnamon
2-1/2 cups chopped cantaloupe
1 box 2-layer-size sugar-free yellow cake mix
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup water
2 tbsp canola oil
1 tsp ground cinnamon
1 tsp vanilla extract or vanilla-butter-nut extract
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup frozen light whipped topping, thawed
Ground cinnamon for garnish (optional)

DIRECTIONS:

1. Preheat oven to 325 F.

2. Lightly coat a 10-inch fluted tube pan with cooking spray. Sprinkle pecans in the bottom of the prepared pan; set aside. In a small bowl stir together sugar and the 1/2 teaspoon cinnamon; set aside.

3.  Place cantaloupe in a blender or food processor. Cover and blend or process until smooth. In a large bowl combine dry cake mix, cantaloupe puree, egg product, the water, oil, the 1 teaspoon cinnamon, the vanilla, nutmeg and ginger. Beat with an electric mixer on medium speed about 2 minutes or until well mixed.

4. Carefully pour batter over pecans in the tube pan; spread batter evenly. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean.

5. Cool in pan on a wire rack for 10 minutes. Remove from pan. Immediately sprinkle with the sugar-cinnamon mixture. Cool completely before serving. Spoon whipped topping over slices; if desired, sprinkle with additional cinnamon. Cut into 16 equal size slices.

Yield: 16 Servings
Serving Size: 1/16 of recipe.

WW PointsPlus+ = 5

Carb Choices: 1-1/2

Diet Exchange:
1-1/2 Fat + 1-1/2 Starch

NUTRITIONAL INFORMATION:
Calories: 156, Total Fat 7g. Saturated Fat 2g, Cholesterol 0mg, Carbohydrates 26g, Sodium 237mg. Sugars 3g, Fiber 1g, Protein 2g

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 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 Vegetarian Stuffed Pasta Shells

4.00 avg. rating (84% score) - 4 votes

Vegetarian Stuffed Pasta Shells is a delicious and easy recipe for an Italian- style favorite entree. It’s also healthy; being a Vegetarian and Weight Watchers friendly recipe as well. Even Meat-Lovers will enjoy this one. Vegetarian Stuffed Pasta Shells will be loved by all your family, fvegetarian-stuffed-pasta-shellsriends and guests.

Prep Time: 20 Minutes.
Cooking Time: 40 Minutes.

INGREDIENTS:

1 (10 oz) box frozen chopped spinach, thawed, well drained
1 (16 oz) carton fat free cottage cheese
1 red bell pepper, chopped
1 egg white
1 (0.7 oz) envelope Italian salad dressing mix
1 cup shredded Mozzarella cheese, divided
20 jumbo pasta shells (for stuffing), cooked, cooled
1 (14 oz) jar spaghetti sauce

Directions:

1. Preheat oven to 400° F.

2. Combine together the first 5 ingredients. Stir in 1/2 cup Mozzarella; spoon into shells.

3. Spread half of the spaghetti sauce onto bottom of a 13 x 9 inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover and bake 30 minutes or until heated through; uncover and bake another 10 minutes.

Healthy Note: (Save 380mg sodium per serving by preparing with reduced-sodium low-fat cottage cheese & low-sodium spaghetti sauce).

Yield: 5 Servings
Serving Size: 4 Shells per serving.

WeightWatchers PointsPlus+ = 9

Carb  Choices: 3

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

Nutritional Information:
Calories: 350, Total Fat: 7g, Saturated Fat: 3g, Cholesterol: 20mg, Carbohydrates: 48g, Fiber: 5g, Sodium: 1350mg, Sugars: 11g, Protein: 23g, Vitamin A: 160 %DV, Vitamin C: 40 %DV, Calcium: 40 %DV, Iron: 20 %DV

Original recipe and image from Kraft Foods. http://www.kraftrecipes.com/recipes/stuffed-shells-52713.aspx

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 Mandarin Orange and Beet Salad

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

Mandarin Orange and Beet Salad is a delicious recipe that’s also healthy, low in calories, low in sodium and no cholesterol. A Weight Watchers friendly 4 PointsPlus+ recipe also. Makes 4 servings. You’mandarin-orange-beet-saladll love this Mandarin Orange and Beet Salad.

Ingredients:

4 small size fresh beets
1 tbsp plus 2 tsp olive oil, divided
1/2 tsp coarse grind black pepper
1/4 cup orange juice
1 tbsp cider vinegar
1 tsp dried parsley flakes
1/4 tsp salt
1/8 tsp garlic garlic powder
4 cups mixed greens
1/2 cup mandarin orange sections, drained
1/4 cup coarsely chopped walnuts, toasted

Directions:

1. Preheat oven to 375° F.

2. Trim beets, leaving 1 inch of stems and roots; wash. Place beets, 2 tsp of the oil and 1/4 tsp of the black pepper in a large resealable plastic bag. Toss to coat beets. Remove beets from bag and place on a shallow baking pan.

3. Roast 40 to 45 minutes or until fork tender. Remove from oven and let stand until cool. Peel and cut into 1/2-inch wedges.

4. Mix orange juice, remaining 1 tbsp of the oil, vinegar, parsley, remaining 1/4 tsp black pepper, salt and garlic powder in a small bowl with wire whisk until well blended.

5. To serve, place 1 cup mixed greens on each of 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

Yield: 4 Servings
Serving Size: 1/4 of recipe

WW  PointsPlus+ = 4

Nutritional Information:
Calories: 167, Fat 11g, Sodium 221mg, Carbohydrates 14g, Cholesterol 0mg, Fiber 4g, Protein 3g