CHEESY LEEKS & HAM
A low-carb leek, ham and cheese meal in 25 minutes
Provided by Merrilees Parker
Categories Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
- Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
WEIGHT WATCHERS HOLLANDAISE SAUCE (CORE)
Taken from my Weight Watchers Mix & Match recipe book. This is a fab way to have hollandaise sauce without the guilt!
Provided by Wendy-Bob
Categories Sauces
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Put the egg yolk in a sauce pan with one of the two tablespoons of fromage frais, the white wine vinegar and some seasoning.
- Heat very gently (the egg will scramble otherwise), stirring constantly until the sauce thickens.
- Remove from the heat and stir in the remaining tablespoon of fromage frais.
- Serve!
Nutrition Facts : Calories 49.3, Fat 4.1, SaturatedFat 1.5, Cholesterol 188.8, Sodium 7.3, Carbohydrate 0.6, Sugar 0.1, Protein 2.4
SMOKED SALMON OR TROUT PATE (WEIGHT WATCHERS/CORE)
This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.
Provided by Wendy-Bob
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Method 1:.
- Place all ingredients (except the pepper) in a food processor and process until everything is well combined but NOT completely smooth.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
- Method 2:.
- Cut the salmon into small pieces.
- Mix all ingredients (except the pepper) together well in a bowl.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
Nutrition Facts : Calories 119.1, Fat 8.9, SaturatedFat 5.2, Cholesterol 31.1, Sodium 338.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 8
MOROCCAN VEGETABLE STEW
This flavorful recipe is weight watchers core with the exception of the raisins. You can omit them, but it will drastically change the flavor of the dish. The entire recipe with raisin would be 4 points on the core plan, so splurge a little; it's worth it!
Provided by Fossettes
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
- Add potatoes, squash, onions, and carrots.
- Stir frequently for about 10 minutes until onions are golden brown.
- Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
- Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
- Meanwhile prepare couscous as directed on package, using broth instead of water.
- Stir cilantro into stew and adjust seasoning with salt if desired.
- Serve over warm couscous.
Nutrition Facts : Calories 787.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 1.2, Sodium 1577, Carbohydrate 159, Fiber 19.4, Sugar 26.5, Protein 22
MEAT LOAF MIX & RECIPE
Tired of always running out of that little Package - found this recipe and have used it ever since !
Provided by lesliecoy
Categories Meatloaf
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- *To make fresh bread crumbs, tear sliced whole wheat bread into pieces and add to blender and pulse until all uniform "crumbs".
- Mix together all ingredients in a plastic baggie and spray casserole or meatloaf pan or muffin tin with butter spray and add meat mixture and press into selected pan.
- Bake in 350 degree oven for 45 minutes.
- NOTE: Chopped onions and chopped green peppers can be added if desired before baking.When meatloaf is done you can top with ketchup if desired and/or cheddar cheese.
Nutrition Facts : Calories 373.9, Fat 13, SaturatedFat 4.4, Cholesterol 112.7, Sodium 1069.6, Carbohydrate 35.4, Fiber 5.9, Sugar 6.1, Protein 28.1
BERRY CRISP - WEIGHT WATCHERS CORE RECIPE
This is a Weight Watchers core recipe. Serve with frozen yogurt or whipped cream - you have to add the points, of course!
Provided by KelBel
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray an 8X8 baking pan.
- Mix the fruit ingredients in the pan and stir well.
- In a separate bowl, mix together crisp mix.
- Spread this mixture over the berry mixture to make a top crust.
- Bake at 350°F for 40-45 minutes or until topping gets crunchy.
Nutrition Facts : Calories 121.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 1, Sodium 34.6, Carbohydrate 22, Fiber 2.3, Sugar 7.6, Protein 5.2
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE
This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6
DINER'S OMELET WITH HOLLANDAISE SAUCE
I found a similar type recipe in quick cooking, but found out I don't like the store bought hollandaise or the asparagus listed in the recipe. So I came up with my own omelet. I use the mushrooms and add red bell pepper and onions for the veggies of choice, but feel free to add what your family enjoys. You could also add whatever other seasoning or herbs of choice.
Provided by diner524
Categories Breakfast
Time 35m
Yield 4 3 egg omelets, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the sauce:.
- Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
- Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
- To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.
- For the Omelet:.
- In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.
- Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Nutrition Facts : Calories 923.4, Fat 82, SaturatedFat 44.5, Cholesterol 860.3, Sodium 1140.4, Carbohydrate 7.6, Fiber 0.3, Sugar 2.1, Protein 39.7
CREAMY CHEESY HAM AND PASTA
This is based off of my Creamy Bacon & Leek Pasta. It's adapted for my husband and son who both prefer more simple meals. I love it because it takes less than 30 minutes to make and it pairs very nicely (as most pasta dishes do) with a salad and some bread. I hope you enjoy!
Provided by Mama_Jennie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
- Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
- Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
- Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
- This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.
Nutrition Facts : Calories 626.6, Fat 21.3, SaturatedFat 11.7, Cholesterol 74.3, Sodium 1651.6, Carbohydrate 76.9, Fiber 3.3, Sugar 7.9, Protein 30.2
QUICKIE HOLLANDAISE SAUCE
Make and share this Quickie Hollandaise Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Very Low Carbs
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil).
- Add SLOWLY to egg yolks, beating constantly.
Nutrition Facts : Calories 968.3, Fat 104.3, SaturatedFat 62.7, Cholesterol 742, Sodium 1123.4, Carbohydrate 3.8, Fiber 0.1, Sugar 1.1, Protein 8.3
MIX & MATCH KABOBS
Great for when you need something to tide you over. You can pick your favorite meat and cheese...I like turkey and Cheddar.
Provided by mydesigirl
Categories Lunch/Snacks
Time 10m
Yield 10 kabobs
Number Of Ingredients 5
Steps:
- Skewer 1 cheese cube, 1 pickle cube, and 1 meat cube with a toothpick.
- Repeat with remaining cheese, pickles and meat.
- Serve with honey mustard dressing for dipping.
Nutrition Facts : Calories 70.8, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.9, Sodium 272.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 4.3
SPINACH CUSTARD WITH HOLLANDAISE SAUCE FROM SAVANNAH
This recipe is taken from "Savannah Style", a cookbook published by the Jr. League there in 1980.
Provided by Dan-Amer 1
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.
Nutrition Facts : Calories 76.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 68.8, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 5.3
CHICKEN IN MUSTARD SAUCE, WEIGHT WATCHERS STYLE
I found this recipe on the web when I was looking for a good low-fat chicken recipe. My family really liked it and it is only 3 WW points!
Provided by cookin mimi
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sray non-stick pan with cookin spray.
- Sprinkle chicken with paprika, salt and pepper.
- Saute chicken until brown.
- Remove chicken and set aside.
- Add wine or broth to skillet, stir to deglaze particles stuck to pan.
- Combine flour with 1/4 cup milk, stiring until smooth.
- Add to skillet, then add remaining milk and mustard.
- Cook on medium heat and stir until blended.
- Add chicken and simmer 5 minutes.
BAKED LEEKS AND HAM SLICES AU GRATIN
Provided by Pierre Franey
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees.
- Cut off the top of the leeks, leaving 2 inches of the green part. Trim off the root ends at the base. Rinse leeks thoroughly in cold water to remove sand.
- Place leeks in a pot, cover with water and add salt to taste. Bring to a boil and simmer for 8 minutes. Drain and chill.
- Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended add milk, stirring rapidly with whisk. Add salt, pepper, nutmeg and cayenne and blend. Simmer for 5 minutes. Remove from heat and add egg yolk, stirring briskly.
- Heat the remaining tablespoon butter in a skillet. Add leeks and sprinkle with salt and pepper. Cook briefly, turning to heat evenly. Place each leek on a slice of ham, at an end.
- Carefully roll the ham up to form a roulade.
- Sprinkle shallots in the bottom of a baking dish measuring 11 by 8 inches. Place the roulades close together in a row. Spoon sauce on top and sprinkle with cheese. Bake 10 minutes or until hot and bubbling and nicely glazed on top.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1091 milligrams, Sugar 17 grams, TransFat 0 grams
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