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SAM_1920

Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.

 

 

 

 

 

 

 

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This is a yummy and super fast soup for a busy weeknight.

Ingredients:

  • Olive oil cooking spray
  • 1 garlic clove minced
  • 2 cups packed chopped escarole (use spinach if you can’t find it in your store)
  • 2 cups vegetable broth
  • 2 cups water
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 15 oz can of cannellini (white kidney) beans rinsed and drained
  • 1 to 1 1/2 cups  cooked whole wheat linguine (substitute if not available)
  • 4 tbsp of Parma or other Parmesan cheese substitute
  • Season to taste with additional salt and pepper flakes
  1. Spray olive oil into large saucepan over medium high heat and cook garlic for 30 seconds.
  2. Add escarole and cook till wilted.
  3. Add broth, water, oregano, salt, pepper flakes.
  4. Cover and bring to a boil.
  5. Stir in beans and pasta and heat till beans and pasta are warm.
  6. Divide into three soup bowls and top with Parma.

4 servings.  Weight Watcher PointsPlus value: 4

Original Recipe from the Fresh Fabulous Fast Cookbook.

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Sam the Cooking Guy made this on TV.  He is totally my kind of cook.  I love simple recipes that are fabulous and can be tweaked to Weight Watcher friendliness.  This dish is so delicious!  As Sam said on his show, make this for your friends, and they will think you slaved away all day coming up with this sauce.  All I really modified on this was the olive oil and made a substitution for anchovy paste.  I am going to make this again right away!

  1. In a nonstick pan, heat 1 tbsp olive oil and add 3 large minced garlic cloves and cook a minute.
  2. Stir in 1 tbsp vegan Worcestershire sauce, 28 oz can whole tomatoes, 3 tbsp capers, 4 oz coarsely chopped olives (or pulsed in food processor), and 1 tsp of crushed red pepper.
  3. Break up tomatoes with spoon but leave chunky.
  4. Simmer 30 minutes or until you like the consistency.

Serves 4.  Weight Watchers PointsPlus value:  2

Vegan on FoodistaVeganCapers on FoodistaCapersKalamata Olive on FoodistaKalamata Olive

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