WW Recipe a day

[Becca]

January 11, 2007

Spinach Pesto Dip
2 cups canned spinach, 1/2 c. green pesto, 2.5 cups low fat yogurt

Instructions


Mix all ingredients. Put into serving dish or bread bowl, serve with veggie sticks, bread or crackers.

10servings, 2pts each

[Becca]

January 12, 2007

Lasagna Rolls

Servings | 16
Estimated POINTS® value per serving | 2

Ingredients

12 oz Golden Grain Mission Reduced Carb Lasagna Noodles, cooked
15 oz Low Fat Ricotta Cheese
20 oz (or so) tomato sauce
14 oz Gimme Lean Ground Beef Style Meat Substitute
5 oz Part Skim Shredded Mozerella
Italian Seasonings, to taste
Primavera Frozen Veggies, to taste


Instructions


Cook meat substitute with tomato sauce and italian seasonings with as much frozen veggies as you want... you need at least 15 oz of tomato sauce but you can add more if you like more sauce (and want to spread some on top.

Take each cooked noodle and individually lay them flat, spread about a tablespoon of ricotta on a noodle and then about a tablespoon of sauce. Then you roll it and put it in the pan, fold side down. You should be able to make 16 to 18 rolls... pour any remaining sauce or ricotta cheese over the top I added extra sauce to make sure it would cover the noodles. Then sprinkle the mozerella on top. Bake until golden brown (I followed directions on the lasagna box, about 15 to 20 minutes at 350)

[Becca]

January 13th, 2007

Turkey chili mexican pie


Servings | 4
Estimated POINTS® value per serving | 6


Ingredients

2 cups WW turkey chili (recipe online)
1 cup reduced fat cheese
8 corn tortillas
1 can chopped chilies

Instructions


Preheat oven to 350 degrees.
Spray an 8 in pie pan with non-stick cooking spray. Put four tortillas (overlap is ok)on the bottom.
Top with 1 cup chili, 1/2 the can of chilis and 1/4 cup cheese.
Repeat.
Top with remaining 1/2 cup of cheese.
Bake for 15-20 minutes. Top with salsa or FF cream cheese (count extra points).

[Becca]

January 14th, 2007

Lentil and Ham Soup


Servings | 8
Estimated POINTS® value per serving | 5
Ingredients

4 tsp olive oil
2 cloves garlic, minced
3 qts vegetable broth
12 oz lentils
1 c each diced carrots, celery and onion
1 c tomato juice
8 c escarole, chopped
12 oz extra lean ham, diced
salt to taste


Instructions


In a large soup pot, saute garlic in oil. Add broth and lentils. Bring to a boil, then reduce to simmer, cover and cook for 20 minutes. Add celery, carrots, onion and tomato juice. Cover and simmer for about 20 minutes. Add escarole and ham. Cover and simmer for about 15 minutes more.

[Becca]

January 15th, 2007

Ferrare carrot soup


Servings | 4
Estimated POINTS® value per serving | 4


Ingredients

2 Tbsp olive oil
3 medium vidalia onions
1 medium leek
4 cup carrots
4 cup fat-free chicken broth
1 tsp curry powder
1/2 cup low-fat tofu
1/2 cup fat-free cream cheese
1 tsp table salt

Instructions


1. In a Dutch oven or stock pot, heat the olive oil. Add chopped onions and chopped leek. Sauté for 2 minutes.
2. Add the chopped carrots and sauté for 5 minutes, stiring frequently.
3. Add the stock and curry; bring mixture to boiling. Reduce heat and simmer, partially covered for about 10 or 15 minutes, or until the carrots are tender.
4. In a blender or food processor, puree the soup in batches with tofu and cream cheese until smooth. Return soup to the pot; stir in salt.
5. Serve soup in hot bowls, garnished with chives and a dollop of sour cream.
6. Or, chill the soup thoroughly and serve cold, garnished the same way, for an excellent summer meal.

[Becca]

January 16th, 2007

Cheese Quesadilla

Servings | 1
Estimated POINTS® value per serving | 3

Ingredients

1 6" low fat flour tortilla
1/4 cup shredded 2% milk cheddar cheese
sprinkle of garlic salt
sprinkle of chili powder


Instructions


Place cheese and seasonings into tortilla, fold in half and microwave for a minute or so.