Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g
• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper
Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.
Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.
Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.
Optional: Top with 2 tsp parmesan cheese - 1 point extra
Sunday, February 27, 2011
Veggies
Creamed Spinach
2 packages (20 ounces each)
2 small shallots, minced
1 clove garlic, minced
1/3 cup fat-freet sour cream
1/2 teaspoons salt
1/4 coarsely ground black pepper
In a skillet, heat the spinach over medium-high heat for about 5 minutes or until the liquid evaporates. Add the shallots and galic. Cook until tender. Reduce the heat to low. add the sour cream, salt, and pepper, stirring until the sour cream melts. Do not simmer.
serves 6 (one serving is 1pt on the new WW PLUS)
35 calories
3 g protein
6 g carbohydrates
0 g fat, 0 g saturated fat
282 mg sodium
0 mg cholesterol
3 g fiber
from the southbeach book
Saturday, February 26, 2011
Lunch Ideas
Tortilla Roll Ups
Points Plus+ 2 Per Serving
INGREDIENTS
1/2 of (8 oz) pkg. Neufachel cream cheese, softened
4 oz soft Chevre (goat cheese)
1 tbsp skim milk
1 small clove garlic, minced
1/4 tsp ground black pepper
1/2 cup roasted red sweet peppers,
drained and finely chopped
1/4 cup snipped fresh basil
8 (8 inch) whole wheat or plain flour tortillas
2 cups, packed, fresh spinach leaves
DIRECTIONS
1. For Filling:
In a medium size bowl, beat cream cheese with an electric mixer on medium
to high speed for 30 seconds. Add goat cheese, milk, garlic and black pepper;
beat until smooth. Stir in red peppers and basil.
2. To Assemble:
Divide filling among tortillas, spreading to within 1/2 inch of the edges.
Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly.
Cover and chill roll ups for 2 to 24 hours.
Tote in an insulated container with ice packs.
3. Using a sharp knife, cut roll ups crosswise into 48 pieces.
Yield: 24 servings ( 2 Roll Ups Per Serving)
Weight Watchers Points Plus+ = 2 Points Plus Per Serving
Nutrition Information
Calories74, Fat 3 g, Cholesterol 6 mg, Sodium 165 mg, Carbohydrate 9 g, Fiber 1 g, Protein 3 g
1/2 of (8 oz) pkg. Neufachel cream cheese, softened
4 oz soft Chevre (goat cheese)
1 tbsp skim milk
1 small clove garlic, minced
1/4 tsp ground black pepper
1/2 cup roasted red sweet peppers,
drained and finely chopped
1/4 cup snipped fresh basil
8 (8 inch) whole wheat or plain flour tortillas
2 cups, packed, fresh spinach leaves
DIRECTIONS
1. For Filling:
In a medium size bowl, beat cream cheese with an electric mixer on medium
to high speed for 30 seconds. Add goat cheese, milk, garlic and black pepper;
beat until smooth. Stir in red peppers and basil.
2. To Assemble:
Divide filling among tortillas, spreading to within 1/2 inch of the edges.
Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly.
Cover and chill roll ups for 2 to 24 hours.
Tote in an insulated container with ice packs.
3. Using a sharp knife, cut roll ups crosswise into 48 pieces.
Yield: 24 servings ( 2 Roll Ups Per Serving)
Weight Watchers Points Plus+ = 2 Points Plus Per Serving
Nutrition Information
Calories74, Fat 3 g, Cholesterol 6 mg, Sodium 165 mg, Carbohydrate 9 g, Fiber 1 g, Protein 3 g
Shopping List
Olle' brand torlilla called extreme wellness tomato and basil that is the big burrito size for 1pp found it at walmart in the bread isle with the shelf stable tortillas and flatouts"
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