Posted by Grandma Jeanne on January 1, 2008
2 teaspoon olive oil
2 medium leeks, finely chopped (white part only)
2 medium garlic cloves, minced
1 teaspoon dried oregano
56 ounces canned diced tomatoes
12 ounces fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 teaspoon table salt, or more to taste
1/8 teaspoon black pepper, freshly ground, or to taste
Heat oil in a large saucepan over medium heat.
Add leeks and garlic; cook until soft, about 2 minutes.
Add oregano; cook 1 minute.
Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
Puree soup in pan using an immersion blender
. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through.
Remove pan from heat and stir in basil.
Season to taste with salt and pepper.
Yields about 1 cup per serving.
POINTS Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy
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Posted by Grandma Jeanne on
6 ounce pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion, chopped
1-1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg
2 large egg white
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 ounce frozen chopped broccoli, thawed and well-drained (you can substitute spinach)
1 tablespoon grated Parmesan cheese
Preheat oven to 375ºF.
Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
To make filling, heat oil in a small skillet over medium heat.
Add onion and sauté until soft, about 3 minutes.
Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt, and pepper; mix well and fold in broccoli.
Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes.
Let stand 10 minutes before slicing into 8 pieces.
POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy
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Posted by Grandma Jeanne on
I got this recipe from my daughter who says it is excellent!
Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats, and day-old bread.
2 teaspoons olive oil or vegetable oil
4 slices uncooked turkey bacon, diced
1/2 cup onion, diced
2 cups asparagus, fresh or frozen and thawed, cut into 1-inch pieces
8 slices light whole wheat bread, cubed
1 cup low-fat shredded cheddar cheese, about 4 ounces
4 large eggs
5 large egg whites
3/4 cup fat-free skim milk
2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoon grated Parmesan cheese
Heat oil in a large oven-proof skillet over medium heat.
Add bacon and cook until golden brown, about 4 minutes.
Add onion and asparagus. Sauté until vegetables are soft, about 3 to 5 minutes.
Remove from heat and stir in bread; sprinkle cheddar cheese over top.
Preheat broiler.
In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and pepper.
Pour egg mixture over bread mixture in skillet, and set pan over medium-high heat. Cook until almost cooked through to the top, shaking pan frequently to promote even cooking, about 5 to 7 minutes.
Sprinkle Parmesan cheese over top of frittata.
Place pan under broiler and broil until top is golden brown and frittata is cooked through, about 1 to 2 minutes.
Slice into 6 pieces and serve.
Yields 1 piece per serving.
POINTS Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy
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Posted by Grandma Jeanne on December 26, 2007
1/4 cup grated Parmesan cheese
2 tablespoons Italian-styled dried bread crumbs
1/8 teaspoon paprika
4 4-ounce boneless, skinless chicken breasts
Preheat oven to 400.
In a zip lock bag, combine cheese, bread crumbs, and paprika. Shake well.
Pour crumb mixture onto a plate.
Dip each chicken piece into the crumb mixture, turning to coat all sides.
Arrange chicken on a non-stick baking sheet (or spray the pan with cooking spray).
Bake until chicken is cooked, about 20 to 25 minutes.
Servings: 4
Points: 4
It tastes really good to add a 3 cheese spaghetti sauce to the top of each piece of chicken. 1/4 cup of sauce is 1 point.
You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
Spray a large saucepan with nonstick cooking spray, heat.
Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt.
Bring to a boil. Reduce heat. Simmer, covered about 15 minutes or until beans are tender.
Stir in the zucchini, and heat for 3 to 4 minutes. Serve hot.
Four 1-cup servings – 0 points
You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities:
