WEIGHT WATCHERS PEPPERY POPOVERS
This comes from weight watcher cookbook. Easy to make with ingredients you already have on hand. 2 points per popover.
Provided by Scrapbook Lori
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.
- Beat eggs with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.
- Spoon 1/4 cup batter into each cup. Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer. Serve immediately.
Nutrition Facts : Calories 86, Fat 1.4, SaturatedFat 0.5, Cholesterol 53.5, Sodium 179.1, Carbohydrate 13.5, Fiber 0.4, Sugar 1.7, Protein 4.2
WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)
From Weight Watchers Magazine. This is a make ahead recipe, convenient for bringing to a potluck, party, etc.
Provided by AmandaMcG
Categories Peppers
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
- Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
- To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.
WEIGHT WATCHERS SPANISH PEPPER SOUP
From "Weight Watchers New Complete Cookbook", "Poblano chiles, dark green peppers shaped like long bell peppers, are available in some supermarkets and Latino grocery stores. They range from mild to fairly hot and are commonly used for chiles rellenos. If unavailable, substitute drained canned whole green chiles. Just add cornbread and this beautiful soup makes a satisfying meal." 2 points per serving.
Provided by Shelby Jo
Categories Brown Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler, setting the rack 6" below the heat. Line a baking sheet with foil; place both kinds of peppers and garlic on the foil. Roast, turning as needed until the peppers are evenly blistered and lightly charred on all sides, and the garlic is deep brown, 7-10 minutes. Set aside 10 minutes to cool.
- Wearing gloves, peel and seed the peppers over a bowl, saving the juices. Chop the peppers and place in a medium saucepan. Peel and smash the garlic; add to the peppers.
- Strain the pepper juices into the saucepan. Add the broth, green beans, tomato puree, rice, vinegar, brown sugar, paprika, cayenne, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice and beans are tender, about 45 minutes. Serve, sprinkled with the parsley.
- 1 serving = 2 points.
Nutrition Facts : Calories 118.1, Fat 0.9, SaturatedFat 0.2, Sodium 27.4, Carbohydrate 26.5, Fiber 5.4, Sugar 8.8, Protein 4.3
PENNE WITH PEPPERS AND SAUSAGE ( WEIGHT WATCHERS)
From the weight watchers site. Six points per serving We really enjoyed this and I am putting it here for safekeeping. When I make it again I will use a larger sized can of tomatoes for more sauce.
Provided by Indiana Debbie
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a large nonstick skillet with cooking spray and set pan over medium high heat. Add green peppers, garlic, onion, and mushrooms. Cook, stirring frequently, until almost tender, about 7-8 minutes.
- Remove turkey from casings; add to skillet and cook until no longer pink. Add spices and tomatoes. Simmer about 5 minutes.
- Serve over cooked pasta. Sprinkle with cheese. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 264.9, Fat 8.7, SaturatedFat 3.6, Cholesterol 44.5, Sodium 1028.8, Carbohydrate 30.9, Fiber 4.7, Sugar 7.5, Protein 18.5
POPOVERS BY RATIO (WEIGHT)
There is a book about cooking by ratio, weight. I love it. Here is the popover recipe. The ratio is 1 part egg 2 parts milk and 1 part flour by weight. My average 1.875 oz large egg makes the 12 petite popovers, a Nordic Ware Petite Pan full.
Provided by Ambervim
Categories Breads
Time 18m
Yield 12 Petite Popovers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 with pan you will use preheating in it.
- My large eggs are usually 1.875 oz. Yours might not be. That is part of why this recipe is so good. You will be able to adjust your milk and flour based on the weight of the egg you are using.
- Put container on your scale and zero it out. Add egg and note weight and zero again. Add milk (2 times weight of egg) and zero again. Add flour (same weight as egg). Add a dash of salt.
- Beat well and let it sit while the oven preheats. This hydrates the flour and gives you a better result.
- Put a bit of butter in the bottom of each hole in the hot pan.
- Fill your pan no more than 1/2 full. I get 12 petite popovers (Nordic Ware pan) from 1 large (1.875 oz) egg. Larger pan will yield fewer. Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
- Look at the popovers at 10 minutes. You can lower the temp to 375 if you want to do so. Finish til nice and brown on top -- not too dark.
- This same mix can make savory pancakes on top of the range.
- Great with butter, salt and pepper.
- Could be filled with a dinner filling.
- Could be cooled and filled with whipped cream, pastry cream or even ice cream.
- Could be filled with fresh fruit.
- Or, be creative and make a savory combination.
- Nice to serve with rare beef and some of the juice.
- There are a million things you can do with them.
Nutrition Facts : Calories 15.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 9.6, Sodium 5.9, Carbohydrate 2.1, Fiber 0.1, Protein 0.7
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