WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)
Got this from one of my friend's Weight Watchers cooking book. Haven't tried it yet. This counts 2 points per serving
Provided by Marsha D.
Categories Long Grain Rice
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
- Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
- In a large bowl combine rest of ingredients except the lettuce leaves.
- Add rice to bowl with ingredients and toss to combine.
- Place lettuce leaves on a larger platter and top with rice mixture.
- Refrigerate, covered until chill, about 3 hours.
Nutrition Facts : Calories 165.1, Fat 3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 149.1, Carbohydrate 30.4, Fiber 3.7, Sugar 4, Protein 6
WILD RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
- In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
- In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.
ADDICTING WILD RICE & ASPARAGUS SALAD
Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.
Provided by Chef amfox
Categories Rice
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
- 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
- 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
- 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
- 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
- 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!
SASSY MEATLOAF - WEIGHT WATCHERS
Make and share this Sassy Meatloaf - Weight Watchers recipe from Food.com.
Provided by Schpeen
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F; spray a loaf pan with cooking spray.
- In a large bowl, combine beef, salsa, oatmeal, carrot, tomatoes, and mushrooms. Shape the mixture into a loaf.
- Place the loaf in the pan. Bake until browned and knife inserted in center comes out clean and hot, about 1 hour and 5 minutes. Let stand about 10 minutes before slicing.
YOGURT-SPICED CHICKEN WITH RICE WEIGHT WATCHERS
Make and share this Yogurt-Spiced Chicken With Rice Weight Watchers recipe from Food.com.
Provided by SolightlyUK
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt and curry powder together in a glass or plastic bowl and add the first T of chopped coriander.
- Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes or overnight.
- Cook the rice with the stock cube until tender. Drain and rinse with cold water to cool quickly. add the carrot, red pepper, chilli, mint and remaining T of coriander.
- Grill the chicken breasts for about 6 minutes on each side until thoroughly cooked.
- Serve chicken with rice salad.
DILL DIP FOR WEIGHT WATCHERS
This tasty veggie dip is much less expensive than buying a tub of prepared dip from the Grocery Store. Also, the cottage cheese is a big help with your daily milk and calcium requirements.
Provided by CookinDiva
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree all ingredients in a blender or food processor.
- Cover and refrigerate until ready to serve.
- Hint: I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely.
- Use flat leaf parsley (which is best for flavor) and not the curly leaf parsley (which has very little flavor and is best used as a garnish).
ASPARAGUS AND WILD RICE CASSEROLE
I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)
This is a weight watchers recipe that is probably our favorite. It has a nice combination of tastes and is great as a leftover. Makes 6 servings and each serving is 5 points.
Provided by Chris Kelley
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions.
- In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
- Stir in the rosemary.
- Cook until chicken is cooked through, 3-4 minutes longer.
- Stir in the marmalade, mustard, garlic powder, and pepper.
- Cook, stirring frequently about 3 minutes.
- Add the rice, toss to combine.
Nutrition Facts : Calories 236.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 55, Sodium 194.6, Carbohydrate 23.2, Fiber 2.8, Sugar 1.9, Protein 26.5
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