Recipes Included On This Page Orzo with Garlic-Ginger Spring Vegetables (WW) 3 pts Oven-Fried Spring Rolls - 3 Points Oxy Fudge Oyster and Spinach Quiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Orzo with Garlic-Ginger Spring Vegetables (WW) 3 pts Recipe By :Weight Watchers Week 2 Daily Coach booklet, modified Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 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 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 fat free. 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 Contributed to the FareShare Gazette by Chupa 09 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 1g Fat (4.0% calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Oven-Fried Spring Rolls - 3 Points Recipe By : W/W Stir-Fry to Szechuan Cookbook Page 41 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons reduced-sodium soy sauce 2 teaspoons grated peeled ginger root 1/2 teaspoon firmly packed light brown sugar 1/2 teaspoon salt 1 carrot -- shredded 1 red bell pepper -- seeded and julienned 1 green bell pepper -- seeded and julienned 1 cup trimmed snow peas -- julienned 1 cup bean sprouts 4 egg roll wrappers -- 7-inch square 4 teaspoons Asian sesame oil 4 teaspoons hot Chinese mustard -- (optional) 1. Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick cooking spray or line a baking sheet with parchment. 2. In a large bowl, combine the soy sauce, ginger, brown sugar and salt. Add the carrot, bell peppers, snow peas and bean sprouts; toss to coat. 3. Place the egg rolls on a clean, dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll-up jelly-roll fashion. Brush each spring roll with 1 teaspoon of the oil and place on the prepared baking sheet. Bake until spring rolls are crisp on the bottoms, about 7 minutes; turn and bake until crisp all over, about 5 minutes. Serve with mustard (if desired). W/W Stir-Fry to Szechuan Cookbook Page 41 Make sure you use Asian sesame oil--it's made from toasted sesame seeds, so it's quite dark. With its rich flavor, you'll never guess that these spring rolls are baked, not deep-fried. Serving provides: 1 bread; 1 fruit/vegetable; 1 fat Points per serving: 3 Contributed to the FareShare Gazette by Chupa; 24 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 1g Fat (4.5% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 759mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Oxy Fudge Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups sugar 1 can evaporated milk -- (large can 410 gm) 1 dash salt 1/2 pound butter or margarine 500 grams semisweet chocolate -- (3 cups of chips) [454 grams = 1 pound] 2 cups chopped nuts 1 tablespoon vanilla Combine sugar, evaporated milk and a dash of salt boil over medium heat for 14 minutes. Timing after mixture comes to a full boil. Stir occasionally. While syrup is boiling, place butter, chocolate and a dash of salt into a large bowl. After syrup is cooked, pour mixture into the bowl and blend at low speed to mix, then beat at high speed for 10 minutes. Add nuts and vanilla and pour into greased 13x9-inch pan. I cut strips about 1.5 inches across out of the pan after it has cooled. I then wrap these individually, with clear plastic wrap and store in the fridge. Contributed to the FareShare Gazette by Gonzo; 16 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 11g Fat (45.2% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Oyster and Spinach Quiche Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces chopped spinach -- frozen cooking spray 1/4 pound saltines -- finely crumbled or oyster crackers -- finely crumbled 32 ounces oysters -- shucked and picked over for shells 1/2 cup juice from the oysters -- or water 8 eggs -- or egg substitute 1 cup shredded reduced-fat cheese 1 1/2 teaspoons Old Bay Seafood Seasoning 1/4 teaspoon black pepper 1 2/3 cups evaporated skim milk 1/2 cup sweet onion -- finely diced 1/2 cup mushrooms -- sliced 1/4 cup green peppers -- finely diced 1 teaspoon hot sauce -- of your choice 1/2 stick margarine or butter TOPPING INGREDIENTS: 1/2 cup seasoned bread crumbs 1/8 cup Parmesan cheese paprika Microwave the spinach for 3 minutes on high. Stir and check if it needs further defrosting. Drain and squeeze out excess liquid. Set aside to further drain. Spray a 9- x 12-inch baking dish. Place a layer of crumbled crackers on the bottom and set aside. Drain the oysters and reserve the clear juices; add water to make 1/2 cup, if necessary. Sprinkle the liquid over the crackers. Place the oysters on top of the crackers, one at a time, making an even layer. Mix together the spinach and the remainder of the ingredients, except the margarine and TOPPING INGREDIENTS. Pour the mixture gently over the moistened crackers. Dot the margarine on the top and place in refrigerator overnight or at least two hours before cooking. One hour before serving, sprinkle with Parmesan cheese, bread crumbs and paprika. Bake in a pre-heated oven for an hour at 375 degrees F. The time may vary depending on the depth of the egg/oyster mixture. Test for doneness by inserting a knife into the middle of the dish. It will come out clean when done. Let stand on counter about 10 minutes before serving. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 3 December 2003. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 5g Fat (30.6% calories from fat); 14g Protein; 13g Carbohydrate; 2g Dietary Fiber; 167mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.