Posts Tagged ‘Weight Watchers’

I realized tonight that it’s the second time in a week that I’ve made a soup that was featured on one of my favorite Seinfeld episodes ever, The Soup Nazi. Last week I tried Rachael Ray’s version of Jambalaya (“Jambalika,” p. 158, 30-Minute Meals) – who can forget Newman sniffing his soup and running down the street yelling “Jambalaya!” Tonight I tried Mulligatawny, a spiced Indian soup that was Kramer’s favorite on this episode. I served up a side of Indian flatbread (called “Naan”) to cut down on the spice.

This was a Weight Watchers recipe (from the same cookbook I mentioned in my post on Baked French Toast) and there was nothing but healthy, fresh ingredients in the dish – it was fantastic! My only complaint was that it didn’t make a lot of food, so supplementing the soup with some salad and bread will fill you up. Jared and I had a nice glass of Malbec with dinner – the richness of the red wine cut down on the spiciness of the soup. (Note – I’m not crazy about really spicy foods, but the Mulligatawny had just enough to make you feel it, but not enough that it takes away from the overall dish.)

  • 4 tsp. reduced-calorie margarine
  • 1 onion, chopped
  • 1/2 carrot, chopped (I used a handful of baby carrots instead)
  • 1 celery stalk, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 tart apple, peeled, cored, and diced
  • 1/4 cup all-purpose flour
  • 2 tsp. curry powder
  • 1/8 tsp. ground mace or nutmeg
  • 1 whole clove
  • 2 cups low-sodium chicken broth
  • 1 tomato, peeled, seeded, and chopped
  • 1 tsp. fresh lemon juice
  • 1 1/2 cups diced cooked chicken breast (I used one can of cooked chicken breast from Costco)
  • 1/4 tsp. salt

In a medium nonstick saucepan, melt the margarine. Saute the onion, carrot, celery, bell pepper, and apple until softened, about 5 minutes. Stir in the flour, curry, mace/nutmeg, and clove; cook, stirring one minute; gradually stir in the broth. Add the tomato and lemon juice; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Add the chicken and salt; heat to serving temperature. Makes 4 servings.

Nutritional Facts (per serving): 187 calories, 7g fat, 15g protein. 4 Weight Watchers points.

I served this Weight Watchers recipe for Naan with the soup. It was great, but I recommend two things that I learned:  1) Make the dough the night before and refridgerate until you are ready to bake, and 2) Make sure you watch the bread as it bakes. I left it in for the recommended 10-12 minutes, but it browned a little too much for my liking. In the future, I plan to take it out after about 9-10 minutes (after the bread has started to “puff up”) to keep it softer.

  • 1/2 cup fat-free milk
  • 1 egg
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda

In a small bowl, beat the milk and egg. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. With the machine running, pour the milk through the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, almost 30 times.

Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towl and let the dough rise in a warm, draft-free place three hours.

Place a large baking sheet on the center oven rack; preheat the oven to 450 degrees. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into eight pieces; flatten each into a 3/8″ thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm; 10-12 minutes. If you like, run briefly under a broiler to brown the tops lightly. Serve hot or at room temperature.

Nutritional Facts (per serving): 122 calories, 1g fat, 4g protein. 2 Weight Watchers points.


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A friend at work brought me her Weight Watchers Cookbook last week to flip through, and I found dozens of recipes I wanted to try – in fact, I found so many that I plan to just go out and buy the book sometime soon. In the meantime, however, I made plans to try a few new ideas, including Mulligatawny with Naan (Indian soup with bread), Stuffed Peppers, and Chicken With Feta Sauce. Since we have the day off for Labor Day today, I wanted to try the French Toast recipe. My husband is what I would call a French Toast “connoisseur,” so I knew this dish had to hit it out of the park in order to fly with him. Luckily it did! In fact, we were both so hungry to eat it by the time it was done, I didn’t get to take a picture! My only complaint is that it takes a little over half an hour to bake – the recipe suggests making the bread mixture in advance and refridgerating overnight to save time – I’ll have to try that the next time I make it. This recipe makes four servings, so we each will have breakfast waiting for us tomorrow, too! I served the slices warm, topped with a little honey, alongside a fruit salad (strawberries and bananas) and two pieces of turkey bacon.

  • 2 eggs
  • 1/2 cup fat-free milk
  • 3 tbs. packed dark brown sugar
  • 1 1/4 tsp. cinnamon
  • 4 slices whole-wheat bread, cubed
  • 2 small apples, peeled, cored, and diced (I used one large Granny Smith apple)
  • 3 tbs. all-purpose flour
  • 2 tsp reduced-calorie margarine (I didn’t realize I forgot this ingredient until just now, as I typed it up! I wondered why the topping didn’t stick. Not to worry – it still tasted great!)

Preheat the oven to 350 degrees. Spray two 5×3 loaf pans with nonstick cooking spray (I used one metal 8.5″ loaf pan). In a medium bowl, lightly beat the eggs; blend in the milk, 1 tbs. of the brown sugar, and 1 tsp. of the cinnamon. Add the bread cubes and apples, stirring gently; let stand until the bread absorbs all the liquid, 2-3 minutes (a quick way to do this is to cube the bread first and add to the egg mixture while you dice the apples – by the time the apples are done, all you have to do is stir a bit, because the bread has already soaked up the mixture).

To make the topping, in a small bowl, combine with a fork the flour, the remaining 2 tbs. of brown sugar, the margarine, and the remaining 1/4 tsp. of the cinnamon.

Divide the bread mixture between the loaf pans; sprinkle with the topping. Bake until golden brown, 35-40 minutes. Cool slightly and serve warm.

Nutritional Facts (per serving): 223 calories, 5g fat, 8g protein. 4 Weight Watchers points.

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Several members of my family are currently on Weight Watchers (WW), and they are always looking for new ways to recreate healthy versions of classic recipes. Enter HungryGirl.com, a Web site my mother-in-law recently discovered. You can sign up for daily emails, where the Hungry Girl folks compile lists of new, healthy alternatives to popular meals – you can even make a healthy version of a Bloomin’ Onion from Outback Steakhouse! My WW family members especially appreciate it, because it lists how many WW points are contained in each recipe.

Our new favorite dessert is Hungry Girl’s Mini Microwave Triple Chocolate Cake, which takes about 2 minutes to make and tastes like you baked it all day! Combine 2 tbs. reduced-sugar chocolate cake mix with 1 tbs. fat-free vanilla yogurt. Mix together in small, microwave-safe bowl (I like to use Pyrex half-cup glass bowls) and microwave on high for 1 minute. Remove from microwave (careful, it will be HOT!) and top with 2 tbs. fat-free Cool Whip. Drizzle with a little sugar-free chocolate or caramel syrup and enjoy!

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