WW recipes

[Kathleen <schuller@xxxxxxxxxxxxx>]

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.

                     *  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

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


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


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