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Thread: This weeks WW recipes

  1. #1

    Default This weeks WW recipes

    I have been very busy this last week and haven't had a lot of time online. I did want to post some recipes from the WW website because I know that most of you don't have access to all the recipes there. I will hopefully do this every week and that way, you can decide what you want to try. They have changed the way the site works and it is going to take me awhile to figure out how to copy the recipe with all the information and the pictures when they have them. Please be patient and I will figure it out. In the meantime, remember that all of these recipes come directly from the WW site so the point values should be accurate.

    If you click on the link that says 'instructions' it will take you to the WW site page that the recipe came from but it doesn't show the nutritional info or any pictures.

    Sesame Noodles and Vegetables

    POINTS: 8

    INSTRUCTIONS



    2/3 cup water

    2 tsp cornstarch

    3 medium garlic clove(s), minced

    1 Tbsp ginger root, minced

    1/4 cup vinegar, rice

    3 Tbsp peanut butter

    2 Tbsp low-sodium soy sauce

    1 1/2 tsp sesame oil

    1 tsp sugar

    1/4 tsp red pepper flakes, crushed

    8 oz uncooked linguini, thin

    1 1/2 package frozen mixed vegetables, stir-fry style, about 16 oz







    In small saucepan, stir together water and cornstarch. Bring to a boil, stirring constantly; reduce heat and cook until thickened and clear. Remove from heat and add garlic and ginger; set aside to cool to room temperature.





    Combine vinegar, peanut butter, soy sauce, sesame oil, sugar and red pepper flakes in blender or food processor and purée. Add purée to the cooled cornstarch mixture and whisk until blended. Set aside while preparing pasta and vegetables.





    Cook pasta according to package directions. Cook vegetables in boiling water just to thaw, about 2 minutes, and drain well. In large bowl, toss pasta, vegetables and sesame sauce. Serve warm or at room temperature.







    Spicy Pork Stir Fry
    POINTS: 5
    INSTRUCTIONS

    2 tsp chili oil, divided
    1 pound lean pork tenderloin, cut into thin strips
    4 medium garlic clove(s), minced
    1 Tbsp ginger root, minced
    1 tsp red pepper flakes, crushed
    2 tsp cornstarch
    1 pound frozen mixed vegetables, Asian stir-fry mix
    3 Tbsp low-sodium soy sauce
    1 tsp rice vinegar
    1 tsp orange marmalade





    In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.


    Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, stirring constantly, until golden and fragrant, about 1 to 2 minutes.


    Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil.


    Toss vegetable mixture with pork to heat through. Serve immediately.








    Spanish Chicken and Rice
    POINTS: 6
    INSTRUCTIONS

    1 medium garlic clove(s), crushed
    2 medium onion(s), chopped
    1 pound uncooked boneless, skinless chicken breast, diced
    2 cup water
    14 1/2 oz canned tomatoes, whole, peeled and chopped
    5 1/2 oz uncooked wild rice, long grain
    1/2 tsp ground turmeric
    1/8 tsp chili powder, or to taste
    1/2 medium sweet red pepper(s), chopped
    1/2 medium green pepper(s), chopped
    1/2 cup celery, sliced
    2/3 cup frozen green peas





    Spray a large nonstick frying pan with cooking spray, heat, then brown garlic, onions and chicken.


    Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes.


    Add peppers and celery and simmer 10 minutes more, stirring occasionally. Add peas and simmer until rice and peas are tender, 5 to 10 minutes. Adjust liquid if necessary.








    Vegetable Spaghetti Bolognese
    POINTS: 7
    INSTRUCTIONS

    2 1/4 pound raw spaghetti squash
    1 pound uncooked lean ground beef (with 7% fat)
    1 cup cooked kidney beans, rinsed and drained if canned
    1 medium garlic clove(s), crushed
    1 medium onion(s), chopped
    1 medium zucchini, sliced
    1 1/2 cup mushroom(s), sliced
    1/4 cup canned tomato paste
    14 1/2 oz canned tomatoes, whole, peeled and chopped
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste





    Cut spaghetti squash in half and scoop out seeds. Wrap each half in plastic wrap and microwave on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes. Set aside.


    Combine beef, beans, garlic, onion, zucchini and mushrooms and cook on high power until meat is no longer pink, about 5 minutes. Break up meat with a fork several times during cooking.


    Add tomatoes, tomato paste and herbs and season to taste. Cover and cook for 10 minutes more on high power.


    With a fork, scrape out spaghetti squash to form strands. Divide squash between 4 plates and top with meat sauce.






    Chicken, Black Bean and Corn Enchilada Casserole
    POINTS: 6
    INSTRUCTIONS

    1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
    6 oz canned tomato paste
    8 cup water, divided
    2 Tbsp canola oil
    1 cup onion(s), chopped
    1/2 cup green pepper(s), chopped
    1 medium garlic clove(s), minced
    1 1/2 cup uncooked yellow cornmeal
    1 sprays cooking spray
    15 oz canned black beans, drained and rinsed
    15 oz canned yellow corn, drained and rinsed
    2 cup cooked chicken breast, skinless, diced
    1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand





    Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)


    Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.


    Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.


    Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.


    Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.


    Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)






    Sweet and Sour Meatballs (Kid-Friendly)
    POINTS: 2
    INSTRUCTIONS

    1 sprays cooking spray
    1 1/2 pound raw extra lean ground beef
    3/4 cup rolled oats
    2 large egg white(s)
    1 cup onion(s), finely chopped
    1 medium garlic clove(s), minced
    2 Tbsp dried parsley
    2 tsp dried oregano
    8 oz canned tomato sauce
    6 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or to taste
    3 Tbsp mustard, spicy brown
    1 1/4 tsp chili powder
    1/2 tsp hot pepper sauce





    Preheat oven to 350°F. Coat a baking sheet with cooking spray.


    Combine beef, oats, egg whites, onion, garlic, parsley and oregano in a medium bowl; mix thoroughly. Shape beef mixture into forty eight 1-inch balls; place on baking sheet.


    Bake meatballs for 25 minutes. Transfer to a slow cooker and set on LOW heat to keep warm. Or place meatballs in a heated chafing dish.


    Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Yields 4 meatballs per serving.


    Discover more sweet ways to cook and bake with SPLENDA.
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2

    Default Re: This weeks WW recipes

    Barbara..

    It really is good to have you back here. This is awesome!

    as are you!

    Lisa
    Be your own best friend every day.

  3. #3
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Default Re: This weeks WW recipes

    Barbara, thanks for all your hard work. These look great.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  4. #4

    Default Re: This weeks WW recipes

    Thank you so much. Ann
    ann p

  5. #5
    suzy-loozy Guest

    Default Re: This weeks WW recipes

    YUMMY! Thanks for sharing! Especially teh Chicken Enchilada cassarole..


  6. #6
    Join Date
    May 2017
    Location
    Travel with my husband's job
    Replies
    8

    Default Re: This weeks WW recipes

    Thanks for the recipes. Love the stir fry.

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