I thought I would start a thread for good WW recipes that we find. Mod(s) feel free to move to Good Eating if that's a more appropriate forum. I'll follow the standard recipe rules from that forum to comply with copyright. Rainsmom had asked for some good veg soup recipes so I'll start off with one that she requested.
Spanish Pepper Soup
4 servings of 2 points each (113 cal/1 g fat/3 g fiber)
2 red bell peppers
2 poblanos
2 large cloves garlic
3 1/2 c. veg stock
2 cups green beans cut bite size
1 cup canned tomato puree
1/4 cup brown rice
1 tbsp. red-wine vinegar
1 tsp. packed brown sugar
1 tsp. paprika
1/8 tsp. cayenne
pinch saffron
1/4 cup parsley
broil peppers and garlic 6" below element on foil lined baking sheet. roast until garlic is brown and pepper skins are blistered and slightly charred, turning to get all sides about ten minutes total. set aside either in covered container or plastic bag to cool. wearing gloves peel and seed peppers over a bowl to catch juices. chop peppers and put in med. saucepan. smash garlic and add to pot. strain pepper juices into pan and add everything except the parsley. bring to a boil then cover and simmer over lower heat about 45 minutes until rice and beans are done. serve garnished with parsley.
good with:
Corn Bread
12 servings of two points each (100 cal/1 g fat/1 g fiber)
1 1/4 cups yellow cornmeal
3/4 cup ap flour (I would probably use ww pastry)
4 tsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup + 2 tbsp. low-fat buttermilk
1 egg
Preheat oven to 400°. spray a 8" square or 12 cup muffin pan with no stick spray. mix dry ingredients in large bowl. mix wet ingredients in small bowl. pour wet into dry and stir until combined without overmixing. spread into pan or fill cups halfway. bake until toothpick in center comes out clean, about 20-25 minutes. cool about 10 minutes in pan on rack.
recipe also says you can make it 3 points per serving by omitting sugar and adding 1/3 cup sharp cheddar and 1/4 cup parm with 1 cup cooked or frozen corn and 1-2 tsp chopped jalapeno. for cheese corn bread.
Let me know if anyone tries this. It sounds good but I haven't tried it yet.
Spanish Pepper Soup
4 servings of 2 points each (113 cal/1 g fat/3 g fiber)
2 red bell peppers
2 poblanos
2 large cloves garlic
3 1/2 c. veg stock
2 cups green beans cut bite size
1 cup canned tomato puree
1/4 cup brown rice
1 tbsp. red-wine vinegar
1 tsp. packed brown sugar
1 tsp. paprika
1/8 tsp. cayenne
pinch saffron
1/4 cup parsley
broil peppers and garlic 6" below element on foil lined baking sheet. roast until garlic is brown and pepper skins are blistered and slightly charred, turning to get all sides about ten minutes total. set aside either in covered container or plastic bag to cool. wearing gloves peel and seed peppers over a bowl to catch juices. chop peppers and put in med. saucepan. smash garlic and add to pot. strain pepper juices into pan and add everything except the parsley. bring to a boil then cover and simmer over lower heat about 45 minutes until rice and beans are done. serve garnished with parsley.
good with:
Corn Bread
12 servings of two points each (100 cal/1 g fat/1 g fiber)
1 1/4 cups yellow cornmeal
3/4 cup ap flour (I would probably use ww pastry)
4 tsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup + 2 tbsp. low-fat buttermilk
1 egg
Preheat oven to 400°. spray a 8" square or 12 cup muffin pan with no stick spray. mix dry ingredients in large bowl. mix wet ingredients in small bowl. pour wet into dry and stir until combined without overmixing. spread into pan or fill cups halfway. bake until toothpick in center comes out clean, about 20-25 minutes. cool about 10 minutes in pan on rack.
recipe also says you can make it 3 points per serving by omitting sugar and adding 1/3 cup sharp cheddar and 1/4 cup parm with 1 cup cooked or frozen corn and 1-2 tsp chopped jalapeno. for cheese corn bread.
Let me know if anyone tries this. It sounds good but I haven't tried it yet.
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