Post by Linda on Sept 22, 2002 17:48:33 GMT -6
Re-posting of recipes by vicki
let's start with dessert, since that seems to be what we miss most when dieting. this is actually not ww but joanna lund and is good if you feel as if you got cheated at thanksgiving with no pumpkin pie!
pumpkin chiffon pie - 4 points
2 cups canned pumpkin
1 pkg jell-o sugar-free instant vanilla pudding
2/3 cup carnation nonfat dry milk powder
1 tsp pumpkin-pie spice
3/4 cup water
1 cup cool whip lite
1 keebler graham-cracker piecrust
2 tbsp chopped pecans
in a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice, and water. mix
blend in 1/4 cup cool whip lite. pour mixture into piecrust. refrigerate for about 15 minutes.
spread remaining 3/4 cup cool whip lite over top of set filling. sprinkle pecans evenly on top. refrigerate
for diabetics: 1/8 of pie is 2 starch, 1 fat
2 versions of noodles with peanut (satay) sauce for your veggie daughter.
#1 is spicy version - 4 to 5 points (4 if you use whole wheat linguine like pritikan and 5 if you use regular linguine)
6 oz linguine
2 tbsp distilled white vinegar
2 tbsp natural smooth peanut butter
2 tsp grated gingerroot
1 tsp vegetable oil
1 crushed garlic clove
1/2 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1 cucumber cut into thin strips
1 seeded red bell pepper cut into thin strips
4 scallions thinly sliced
cook the linguine according to pkg directions.
drain and set aside. meanwhile, in a large bowl, whisk the vinegar, peanut butter, ginger, vegetable oil, garlic, soy sauce, sesame oil, pepper flakes and 1tbsp water. add the linguine; toss to coat. add the cucumber and bell pepper; toss again. sprinkle scallion
for diabetics: 1/4 of recipe is 2 breads, 1 veg, 1 fat
#2 this is the sweeter version and is 7 points, but i think it could be reduced by using whole wheat fettucine and natural peanut butter.
1/2 cup water
3 thinly sliced carrots
1 cup broccoli florets
1 cup thinly sliced mushrooms
1 cup snow peas
3 thinly sliced scallions
1 tbsp grated peeled fresh ginger
3 cloves minced garlic
6 oz fettucine
1/4 cup peanut butter
3 tbsp low sodium soy sauce
1/4 cup fresh lemon or lime juice
1 tbsp honey
1 small seeded and diced red bell pepper
bring 1/4 cup of the water to a boil in a skillet.
add the carrots, broccoli, and mushrooms, then bring back to a boil. reduce the heat, cover, and simmer until the vegetables are just tender, about 4 minutes. add the snow peas, scallions, ginger, and garlic. cook, uncovered, until the snow peas soften. meanwhile, cook the fettuccine according to package directions. combine the peanut butter, soy sauce, juice, honey, and the remaining 1/4 cup water in a bowl
stir into the vegetables. add the bell pepper and the fettuccine; toss to coat.
i know on the others i gave diabetic exchanges, but i question if this is appropriate because of the honey. i will instead give the nutritional breakdown and you can decide for yourself! per 1/4 of recipe: 346 cals, 10 grams total fat, 2 grams saturated fat, 40 mg chol, 562 mg sodium, 52 grams total carbohydrate, 6 grams dietary fiber, 15 grams protein, 81 mg calcium. enjoy! vicki
let's start with dessert, since that seems to be what we miss most when dieting. this is actually not ww but joanna lund and is good if you feel as if you got cheated at thanksgiving with no pumpkin pie!
pumpkin chiffon pie - 4 points
2 cups canned pumpkin
1 pkg jell-o sugar-free instant vanilla pudding
2/3 cup carnation nonfat dry milk powder
1 tsp pumpkin-pie spice
3/4 cup water
1 cup cool whip lite
1 keebler graham-cracker piecrust
2 tbsp chopped pecans
in a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice, and water. mix
blend in 1/4 cup cool whip lite. pour mixture into piecrust. refrigerate for about 15 minutes.
spread remaining 3/4 cup cool whip lite over top of set filling. sprinkle pecans evenly on top. refrigerate
for diabetics: 1/8 of pie is 2 starch, 1 fat
2 versions of noodles with peanut (satay) sauce for your veggie daughter.
#1 is spicy version - 4 to 5 points (4 if you use whole wheat linguine like pritikan and 5 if you use regular linguine)
6 oz linguine
2 tbsp distilled white vinegar
2 tbsp natural smooth peanut butter
2 tsp grated gingerroot
1 tsp vegetable oil
1 crushed garlic clove
1/2 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1 cucumber cut into thin strips
1 seeded red bell pepper cut into thin strips
4 scallions thinly sliced
cook the linguine according to pkg directions.
drain and set aside. meanwhile, in a large bowl, whisk the vinegar, peanut butter, ginger, vegetable oil, garlic, soy sauce, sesame oil, pepper flakes and 1tbsp water. add the linguine; toss to coat. add the cucumber and bell pepper; toss again. sprinkle scallion
for diabetics: 1/4 of recipe is 2 breads, 1 veg, 1 fat
#2 this is the sweeter version and is 7 points, but i think it could be reduced by using whole wheat fettucine and natural peanut butter.
1/2 cup water
3 thinly sliced carrots
1 cup broccoli florets
1 cup thinly sliced mushrooms
1 cup snow peas
3 thinly sliced scallions
1 tbsp grated peeled fresh ginger
3 cloves minced garlic
6 oz fettucine
1/4 cup peanut butter
3 tbsp low sodium soy sauce
1/4 cup fresh lemon or lime juice
1 tbsp honey
1 small seeded and diced red bell pepper
bring 1/4 cup of the water to a boil in a skillet.
add the carrots, broccoli, and mushrooms, then bring back to a boil. reduce the heat, cover, and simmer until the vegetables are just tender, about 4 minutes. add the snow peas, scallions, ginger, and garlic. cook, uncovered, until the snow peas soften. meanwhile, cook the fettuccine according to package directions. combine the peanut butter, soy sauce, juice, honey, and the remaining 1/4 cup water in a bowl
stir into the vegetables. add the bell pepper and the fettuccine; toss to coat.
i know on the others i gave diabetic exchanges, but i question if this is appropriate because of the honey. i will instead give the nutritional breakdown and you can decide for yourself! per 1/4 of recipe: 346 cals, 10 grams total fat, 2 grams saturated fat, 40 mg chol, 562 mg sodium, 52 grams total carbohydrate, 6 grams dietary fiber, 15 grams protein, 81 mg calcium. enjoy! vicki