WW recipes

[Guest guest]

We've gotten a little puffy from the inevitable winter activity in the

northland, and so we are following Weight Watchers for a bit. Here are two

ww recipes I made this weekend. The soup is surprisingly good. Add more

broth and then add pasta or lentils to make this a main dish. I use Whole

Foods dried Vegetarian Chicken Broth to make my broth, using one tablespoon

for each cup of water.

 

DH really enjoyed the orzo stir fry.

 

* Exported from MasterCook *

 

Garden Vegetable Soup (WW)

 

Recipe By : Weight Watchers week 1 booklet

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves

3 cups Vegetable broth

1 1/2 cups diced green cabbage

1/2 cup green beans

1 tablespoon tomato paste

1/2 teaspoon dried basil

1/4 teaspoon oregano

1/4 teaspoon salt

1/2 cup diced zucchini

 

1. in large saucepan, sprayed with nonstick cooking spray, saute carrot,

onion, and garlic over low heat until softened, about 5 minutes.

2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt;

bring to a boil. Lower heat and simmer, covered, about 15 minutes or unitl

beans are tender.

3. Stir in zucchini and heat 3-4 minutes. Serve hot.

 

Each serving provides: 0 points

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 2415 0 0 0 0 0 5663

 

* Exported from MasterCook *

 

Orzo with Garlic-Ginger Spring Vegetables (WW)

 

Recipe By : Weight Watchers Week 2 Daily Coach booklet, modified

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable broth, or more

2 tablespoons minced peeled gingerroot

3 garlic cloves -- crushed

2 cups sliced baby carrots

2 cups sliced baby zucchini

1 red bell pepper -- seeded and chopped

1 each yellow bell pepper -- seeded and chopped

1 teaspoon vegetarian bouillon granules

dissolved in 3/4 cup boiling water

2 1/2 cups orzo -- cooked

 

I modified this to be fatfree. I also added some Kikkomin Stir Fry Sauce

while stir frying to keep it from getting too dry.

 

1. In a wok or large skillet, heat the oil over low heat. Saute the

gingerroot and garlic until deep brown, 4-5 minutes.

 

2. Increase the heat to high; add the carrots. Stir-fry, adding the

zucchini, bell peppers and bouillon, until the vegetables are tender-crisp,

about 3 minutes.

 

3. Add the orzo; toss to combine. Serve immediately.

POINTS per serving: 3

 

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Nutr. Assoc. : 0 630 0 20024 26099 0 0 5451 0 0

 

 

schuller