Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Hi Weezie, Here is what I got. The difference is probably the individual items. * Exported from MasterCook * Beef-And-Pasta Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups onion -- chopped 1 1/2 cups red potatoes 1 cup great northern beans 1/2 cup carrot 1/2 cup mushroom 1/2 cup uncooked pearl barley 1/2 pound round steak 14 1/2 ounces tomatoes, canned 14 1/2 ounces beef broth 3 cloves garlic 1 cup zucchini 1 cup spinach 1/2 cup ziti pasta 1 tablespoon rosemary 1 teaspoon salt -- ` 1 teaspoon sage 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 6g Fat (17.3% calories from fat); 19g Protein; 43g Carbohydrate; 9g Dietary Fiber; 21mg Cholesterol; 735mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Recipe I'm going thru recipes I got off another list awhile back and this one doesn't seem like the points are right. All the NI is at the bottom and it works out but it just seems like it should be more points. What do you think? Weezie Beef-And-Pasta Stew - 5 Points 4 cups water 2 cups chopped onion 1 1/2 cups small red potatoes -- quartered 1 cup dried great northern beans or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean -- boned round steak, -- cut in 1/2 " pieces 1 14.5 oz can pasta-style chunky tomatoes -- undrained 1 14.5 oz can fat-free beef broth 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach -- fresh 1/2 cup uncooked ziti -- (short tubular -- pasta) 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). POINTS: 5; Per serving: Cal 287; Pro 18.7g; Fat 3.6g; Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Hi Weezie, Here is what I got. The difference is probably the individual items. * Exported from MasterCook * Beef-And-Pasta Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups onion -- chopped 1 1/2 cups red potatoes 1 cup great northern beans 1/2 cup carrot 1/2 cup mushroom 1/2 cup uncooked pearl barley 1/2 pound round steak 14 1/2 ounces tomatoes, canned 14 1/2 ounces beef broth 3 cloves garlic 1 cup zucchini 1 cup spinach 1/2 cup ziti pasta 1 tablespoon rosemary 1 teaspoon salt -- ` 1 teaspoon sage 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 6g Fat (17.3% calories from fat); 19g Protein; 43g Carbohydrate; 9g Dietary Fiber; 21mg Cholesterol; 735mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Recipe I'm going thru recipes I got off another list awhile back and this one doesn't seem like the points are right. All the NI is at the bottom and it works out but it just seems like it should be more points. What do you think? Weezie Beef-And-Pasta Stew - 5 Points 4 cups water 2 cups chopped onion 1 1/2 cups small red potatoes -- quartered 1 cup dried great northern beans or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean -- boned round steak, -- cut in 1/2 " pieces 1 14.5 oz can pasta-style chunky tomatoes -- undrained 1 14.5 oz can fat-free beef broth 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach -- fresh 1/2 cup uncooked ziti -- (short tubular -- pasta) 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). POINTS: 5; Per serving: Cal 287; Pro 18.7g; Fat 3.6g; Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Great! It works out to 6 points. Still not bad for 1-1/2 cup servings. Thanks. Weezie Recipe I'm going thru recipes I got off another list awhile back and this one doesn't seem like the points are right. All the NI is at the bottom and it works out but it just seems like it should be more points. What do you think? Weezie Beef-And-Pasta Stew - 5 Points 4 cups water 2 cups chopped onion 1 1/2 cups small red potatoes -- quartered 1 cup dried great northern beans or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean -- boned round steak, -- cut in 1/2 " pieces 1 14.5 oz can pasta-style chunky tomatoes -- undrained 1 14.5 oz can fat-free beef broth 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach -- fresh 1/2 cup uncooked ziti -- (short tubular -- pasta) 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). POINTS: 5; Per serving: Cal 287; Pro 18.7g; Fat 3.6g; Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Great! It works out to 6 points. Still not bad for 1-1/2 cup servings. Thanks. Weezie Recipe I'm going thru recipes I got off another list awhile back and this one doesn't seem like the points are right. All the NI is at the bottom and it works out but it just seems like it should be more points. What do you think? Weezie Beef-And-Pasta Stew - 5 Points 4 cups water 2 cups chopped onion 1 1/2 cups small red potatoes -- quartered 1 cup dried great northern beans or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean -- boned round steak, -- cut in 1/2 " pieces 1 14.5 oz can pasta-style chunky tomatoes -- undrained 1 14.5 oz can fat-free beef broth 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach -- fresh 1/2 cup uncooked ziti -- (short tubular -- pasta) 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). POINTS: 5; Per serving: Cal 287; Pro 18.7g; Fat 3.6g; Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Great! It works out to 6 points. Still not bad for 1-1/2 cup servings. Thanks. Weezie Recipe I'm going thru recipes I got off another list awhile back and this one doesn't seem like the points are right. All the NI is at the bottom and it works out but it just seems like it should be more points. What do you think? Weezie Beef-And-Pasta Stew - 5 Points 4 cups water 2 cups chopped onion 1 1/2 cups small red potatoes -- quartered 1 cup dried great northern beans or navy beans 1/2 cup sliced carrot 1/2 cup quartered mushrooms 1/2 cup uncooked pearl barley 1/2 pound lean -- boned round steak, -- cut in 1/2 " pieces 1 14.5 oz can pasta-style chunky tomatoes -- undrained 1 14.5 oz can fat-free beef broth 3 cloves garlic -- chopped 1 cup sliced zucchini 1 cup torn spinach -- fresh 1/2 cup uncooked ziti -- (short tubular -- pasta) 1 tablespoon dried rosemary -- crushed 1 teaspoon salt 1 teaspoon rubbed sage 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese). POINTS: 5; Per serving: Cal 287; Pro 18.7g; Fat 3.6g; Carb 45.6g; Fib 7.3g; Chol 20mg; Iron 4.5mg; Sod 503mg; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2002 Report Share Posted July 11, 2002 Thanks for sharing Weezie! This looks like something my crew would like. Can you tell me how many servings? |--------+--------------------------> | | " Louise Gullion " | | | <gullionl@telusp| | | lanet.net> | | | | | | 07/11/2002 03:16| | | PM | | | Please respond | | | to wwliterside | | | | |--------+--------------------------> >-----------------------------------------------------------| | | | To: " Literside " <wwliterside >, | | " ThePointers " | | cc: (bcc: -C /BRE/AGFA/US/BAYER) | | Subject: Recipe | >-----------------------------------------------------------| Weight Watchers Upside-Down Pizza Bake (5 PTS) 10 oz ground turkey 1/2 cup onion 1/2 cup flour 1 cup tomato sauce 1/4 cup green pepper -- chopped 1/2 tsp basil 1/2 tsp oregano 3 oz nonfat mozzarella cheese -- shredded 1 egg 1/2 cup 1% low-fat milk 1/2 tsp salt 1 tbsp parmesan cheese In skillet, saut? onions in water. Add turkey and cook until tender. Sprinkle meat with 1 tbsp. flour and sir and cook one minute. Add tomato sauce, bell pepper and seasonings and bring to boil. Reduce heat and cook 1 minute. Spray loaf pan with Pam and add turkey mixture. Sprinkle with mozzarella. In a small bowl beat egg, remaining 1/2 c. flour, milk and salt. Pour batter over turkey. Sprinkle with parmesan cheese and bake 25 minutes. Per serving: 257 Calories (kcal); 8g Total Fat; (28% calories from fat); 25g Protein; 21g Carbohydrate; If we defend our habits, we have no intentions of quitting them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2002 Report Share Posted July 14, 2002 Most definately!! This is a great recipie too!! Maureen Recipe > I found this recipe while snooping around at > http://www.healthdiscovery.net/recipes/index.html > If a person made a veggie pizza you could have a fairly low point treat, > right? > > Pizza Dough > > 3 POINTS > per serving > > Ingredients: > > 2 Packages yeast > 2 teaspoons sugar > 4 cups flour -- or more if needed > 1 teaspoon salt > 1/4 cup olive oil -- if available, extra virgin > 1 1/2 cups warm water > > > Instructions: > > Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be > between 100 and 110 degrees. Mix well. Wait about 5 minutes for the yeast > and sugar to activate. > > In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water > and the > yeast mixture. Mix this with a fork to get all the liquid absorbed by the > flour. > Place a handful of flour on a pastry board or mixing surface. Dust your > hands and > spread out the flour. Empty the contents of the bowl on to the flour. > > Knead the dough for 8-10 minutes or until the texture is smooth and uniform. > If the dough seems a little sticky, add a little more flour. One method to > knead, is > lean on the dough with the palm of your hand. Press the dough to the mixing > surface. > > Fold the dough and repeat. > > Place the dough in a bowl and drizzle with olive oil. Place bowl in draft > free area > and cover with a cloth. > > Let the dough rise for about an hour. Punch down the dough and wait about 45 > minutes. > > Dough is now ready. Cut the dough in half. > Dust a rolling pin with flour and roll out on a floured pastry board until > the > dough is the desired shape. Keep using flour, so the dough won't stick. > Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be > greasy.) > > Use a spatula and slide the dough onto the cookie sheet. > If you have a peel, assemble pizza on a peel dusted with corn meal. > Then use the peel to place the pizza on the pre-heated pizza stone. > The more you make dough the easier it will become. Don't get discouraged if > it seems difficult the first time. > > NOTES : (Makes 2 pizzas or calzones)(Or 4 thin Neapolitan style pizzas!) > > > Yield: 16 servings > 3 POINTS per serving > > Nutritional Information: > Per serving: 148 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g > Protein; > 25g Carbohydrate; 0mg Cholesterol; 135mg Sodium > > Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 > Fat; > 0 Other Carbohydrates > > > > > > ~There are no strangers here... Only friends that haven't met yet~ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2002 Report Share Posted July 14, 2002 Most definately!! This is a great recipie too!! Maureen Recipe > I found this recipe while snooping around at > http://www.healthdiscovery.net/recipes/index.html > If a person made a veggie pizza you could have a fairly low point treat, > right? > > Pizza Dough > > 3 POINTS > per serving > > Ingredients: > > 2 Packages yeast > 2 teaspoons sugar > 4 cups flour -- or more if needed > 1 teaspoon salt > 1/4 cup olive oil -- if available, extra virgin > 1 1/2 cups warm water > > > Instructions: > > Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be > between 100 and 110 degrees. Mix well. Wait about 5 minutes for the yeast > and sugar to activate. > > In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water > and the > yeast mixture. Mix this with a fork to get all the liquid absorbed by the > flour. > Place a handful of flour on a pastry board or mixing surface. Dust your > hands and > spread out the flour. Empty the contents of the bowl on to the flour. > > Knead the dough for 8-10 minutes or until the texture is smooth and uniform. > If the dough seems a little sticky, add a little more flour. One method to > knead, is > lean on the dough with the palm of your hand. Press the dough to the mixing > surface. > > Fold the dough and repeat. > > Place the dough in a bowl and drizzle with olive oil. Place bowl in draft > free area > and cover with a cloth. > > Let the dough rise for about an hour. Punch down the dough and wait about 45 > minutes. > > Dough is now ready. Cut the dough in half. > Dust a rolling pin with flour and roll out on a floured pastry board until > the > dough is the desired shape. Keep using flour, so the dough won't stick. > Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be > greasy.) > > Use a spatula and slide the dough onto the cookie sheet. > If you have a peel, assemble pizza on a peel dusted with corn meal. > Then use the peel to place the pizza on the pre-heated pizza stone. > The more you make dough the easier it will become. Don't get discouraged if > it seems difficult the first time. > > NOTES : (Makes 2 pizzas or calzones)(Or 4 thin Neapolitan style pizzas!) > > > Yield: 16 servings > 3 POINTS per serving > > Nutritional Information: > Per serving: 148 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g > Protein; > 25g Carbohydrate; 0mg Cholesterol; 135mg Sodium > > Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 > Fat; > 0 Other Carbohydrates > > > > > > ~There are no strangers here... Only friends that haven't met yet~ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2002 Report Share Posted July 14, 2002 Most definately!! This is a great recipie too!! Maureen Recipe > I found this recipe while snooping around at > http://www.healthdiscovery.net/recipes/index.html > If a person made a veggie pizza you could have a fairly low point treat, > right? > > Pizza Dough > > 3 POINTS > per serving > > Ingredients: > > 2 Packages yeast > 2 teaspoons sugar > 4 cups flour -- or more if needed > 1 teaspoon salt > 1/4 cup olive oil -- if available, extra virgin > 1 1/2 cups warm water > > > Instructions: > > Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be > between 100 and 110 degrees. Mix well. Wait about 5 minutes for the yeast > and sugar to activate. > > In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water > and the > yeast mixture. Mix this with a fork to get all the liquid absorbed by the > flour. > Place a handful of flour on a pastry board or mixing surface. Dust your > hands and > spread out the flour. Empty the contents of the bowl on to the flour. > > Knead the dough for 8-10 minutes or until the texture is smooth and uniform. > If the dough seems a little sticky, add a little more flour. One method to > knead, is > lean on the dough with the palm of your hand. Press the dough to the mixing > surface. > > Fold the dough and repeat. > > Place the dough in a bowl and drizzle with olive oil. Place bowl in draft > free area > and cover with a cloth. > > Let the dough rise for about an hour. Punch down the dough and wait about 45 > minutes. > > Dough is now ready. Cut the dough in half. > Dust a rolling pin with flour and roll out on a floured pastry board until > the > dough is the desired shape. Keep using flour, so the dough won't stick. > Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be > greasy.) > > Use a spatula and slide the dough onto the cookie sheet. > If you have a peel, assemble pizza on a peel dusted with corn meal. > Then use the peel to place the pizza on the pre-heated pizza stone. > The more you make dough the easier it will become. Don't get discouraged if > it seems difficult the first time. > > NOTES : (Makes 2 pizzas or calzones)(Or 4 thin Neapolitan style pizzas!) > > > Yield: 16 servings > 3 POINTS per serving > > Nutritional Information: > Per serving: 148 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g > Protein; > 25g Carbohydrate; 0mg Cholesterol; 135mg Sodium > > Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 > Fat; > 0 Other Carbohydrates > > > > > > ~There are no strangers here... Only friends that haven't met yet~ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 YUM!! Thanks for sharing this! Maureen Re: recipe This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 YUM!! Thanks for sharing this! Maureen Re: recipe This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 YUM!! Thanks for sharing this! Maureen Re: recipe This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 , I have had this and it is WONDERFUL! Thanks for reminding me of the recipe! |--------+-----------------------> | | " | | | Coroneos " | | | <susan@corone| | | os.com> | | | | | | 08/15/2002 | | | 10:37 AM | | | Please | | | respond to | | | wwliterside | | | | |--------+-----------------------> >-----------------------------------------------------------| | | | To: wwliterside | | cc: (bcc: -C /BRE/AGFA/US/BAYER) | | Subject: Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 , I have had this and it is WONDERFUL! Thanks for reminding me of the recipe! |--------+-----------------------> | | " | | | Coroneos " | | | <susan@corone| | | os.com> | | | | | | 08/15/2002 | | | 10:37 AM | | | Please | | | respond to | | | wwliterside | | | | |--------+-----------------------> >-----------------------------------------------------------| | | | To: wwliterside | | cc: (bcc: -C /BRE/AGFA/US/BAYER) | | Subject: Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 , I have had this and it is WONDERFUL! Thanks for reminding me of the recipe! |--------+-----------------------> | | " | | | Coroneos " | | | <susan@corone| | | os.com> | | | | | | 08/15/2002 | | | 10:37 AM | | | Please | | | respond to | | | wwliterside | | | | |--------+-----------------------> >-----------------------------------------------------------| | | | To: wwliterside | | cc: (bcc: -C /BRE/AGFA/US/BAYER) | | Subject: Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 Thanks , it really looked good so now I know it is. We get so many recipes that it's nice when someone has actually tried them -- Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 Thanks , it really looked good so now I know it is. We get so many recipes that it's nice when someone has actually tried them -- Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 Thanks , it really looked good so now I know it is. We get so many recipes that it's nice when someone has actually tried them -- Re: recipe | >-----------------------------------------------------------| This looked interesting I thought! Low Fat Broccoli and Cheese Casserole > > 1 cup uncooked rice > 1/4 cup chopped onion > 1/4 cup fat free milk > 4 ounces Light Velveeta cheese, cubed > 2 10 ounce bags frozen chopped broccoli, thawed > 1 10 ounce can reduced fat cream of mushroom soup > > Preheat oven to 350F. Combine all ingredients in large bowl. Stir well. > Bake > for 45 minutes. 8 servings. > > Weight Watcher Points: 3 points > > 137 Calories per serving, 3 grams fat, 19.2 grams carbohydrates, 2.2 grams > fiber, 6.6 grams protein, 410 mg. sodium, 160 mg. calcium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2006 Report Share Posted April 2, 2006 I made some good corn chips today. Sliced Mission white corn tortillas in 6 peices each. Drizzeled with scant amount of olive oil and used my hands to cover each chip well. Then, I sprinkled them with Lawery's Seasoning salt and baked until lightly brown in a 425 degree oven. They were yummy. Kerri Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.