POINTS® Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy
This creamy soup recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.
Ingredients
2 tsp olive oil
2 medium leek(s), finely chopped (white part only)
2 medium garlic clove(s), minced
1 tsp dried oregano
56 oz canned diced tomatoes
12 oz fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions
Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook until soft, about 2 minutes. Add oregano; cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
There’s no need to succumb to salty canned tomato soup anymore. You can create your own healthful version in just minutes – a version that’s super creamy and bursting with the bright flavor of fresh basil.
Monday, March 10, 2008
Just in time for St. Patrick's Day
Corned Beef and Cabbage with Red Potatoes
main meals
POINTS® Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
Ingredients
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
main meals
POINTS® Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
Ingredients
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
Saturday, March 8, 2008
Yummy Breakfast Shake-up!
Hello all. well, I just discovered a great new way to eat yogurt this morning. I had some ripe strawberries that I needed to consume and thought, "hmmm...what can I do with these?" So, here it goes.
1 C sliced fresh strawberries (hulled and rinsed) (0 pt.)
1 6 oz. container Weight Watchers Berries N Cream Yogurt (1 pt.)
1 T shredded coconut - I used organic and unsweetened (.5 pt.)
1 T Wheat Germ (.5 pt.)
Put in a bowl, and enjoy. This doesn't look the prettiest, but it is awesome! Low in fat, a pretty good protein source, calcium, and even some folic acid in the wheat germ too!
Okay, here is the best part. Are you ready for it???? If you use only 1 C of strawberries, this is only 2 pts!!!!!!!!!!!!!!!!!! So, go ahead and enjoy. You can go up to 1 3/4 C strawberries, which will make this 3 pts.
Meg
1 C sliced fresh strawberries (hulled and rinsed) (0 pt.)
1 6 oz. container Weight Watchers Berries N Cream Yogurt (1 pt.)
1 T shredded coconut - I used organic and unsweetened (.5 pt.)
1 T Wheat Germ (.5 pt.)
Put in a bowl, and enjoy. This doesn't look the prettiest, but it is awesome! Low in fat, a pretty good protein source, calcium, and even some folic acid in the wheat germ too!
Okay, here is the best part. Are you ready for it???? If you use only 1 C of strawberries, this is only 2 pts!!!!!!!!!!!!!!!!!! So, go ahead and enjoy. You can go up to 1 3/4 C strawberries, which will make this 3 pts.
Meg
Friday, March 7, 2008
Work lunches getting a little boring????
Need some ideas for preparing speedy yet satisfying meals to bring to the office? Look no further. Check out our best time-saving tips, as well as a few of our favorite lunchtime recipes.
We've also included ideas posted on our Message Boards—recipes real users have found and loved. They're quick, creative and make saying "no" to those leftover muffins and doughnuts in the boardroom a piece of cake.
Ready, Set, Cook
Here are some handy preparation tips, plus recipes for when you're in a hurry:
Stock up.Buy precut vegetables, or prepare your own and store them in the fridge (keep in plastic bags or containers, and add a touch of water to vegetables like carrots and celery to retain crispness). Then you'll have easy, last-minute additions for wraps, salads and sandwiches. Try Roast Beef Rolls.
Roast Beef Rolls
sandwiches
POINTS® Value: 4
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
Fill out this wrap with easily layered foods such as spinach, Boston lettuce, radicchio and fresh basil leaves. Or add some zest with diced roasted red peppers.
Ingredients
2 Tbsp relish, onion
1 Tbsp fat-free mayonnaise
2 medium tortilla, flour, fat-free
4 oz deli-style roast beef, thinly sliced
1/2 medium tomato(es), sliced or 6 cherry tomatoes quartered
Instructions
In a small bowl, mix together relish and mayonnaise; spread over tortillas.
Top each with 1/2 of roast beef and tomatoes; roll up and enjoy.
Plan for leftovers.
If you're having baked chicken on Monday night, cook a few extra breasts for use in a low-fat chicken salad sandwich Wednesday and a grilled chicken salad on Wednesday night. Try Chicken and Chile Wraps.
Chicken and Chile Wraps
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate
Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!
Ingredients
1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced
Instructions
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.
Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.
To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.
Shred away.
Already shredded, low-fat cheese adds quick protein to bagged salad mixes and makes homemade pita pizzas a snap to prepare. Try Cobb Salad.
Cobb Salad
light meals
Was POINTS® Value: 13
Now POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Cobb salad can be a weight-loss nightmare. But make our simple substitutions and you'll enjoy the same flavors for far fewer calories.
Ingredients
8 cup romaine lettuce, chopped
1/2 pound deli-sliced turkey, cut into thin strips
1/4 pound low-fat Swiss cheese, cut into thin strips
1 large tomato(es), diced
8 slices cooked crisp turkey bacon, crumbled
2 large egg(s), hard-boiled, diced
1/2 cup fat-free blue cheese dressing
Instructions
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls.
Spoon 2 tablespoons of dressing over each salad just before serving.
Chef Tips
We renovated Cobb Salad by:
Swapping low-fat Swiss cheese for regular and using lean turkey bacon instead of pork bacon.
Cutting back on the amount of fatty ingredients such as cheese, egg and dressing.
Try potluck.
Dice up any leftover cooked chicken, meat or fish and cooked or fresh vegetables from dinner to whip up creative "garbage" salads and wraps for lunch during the week. Try Cajun Chicken Salad.
Cajun Chicken Salad
light meals
POINTS® Value: 2
Servings: 4
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Here's a tip: Once a week, take inventory of your vegetable drawer amd make a potluck salad out of the veggies you have. For a complete meal, top it with grilled tuna or chicken.
Ingredients
4 cup lettuce, mixed, leaves
1 cup snow peas, trimmed
12 medium cherry tomato(es)
1 cup yellow tomatoes, pear-shaped
3/4 cup celery, sliced
1/4 cup shallot(s), chopped
1/8 tsp Cajun seasoning, or to taste
10 oz uncooked boneless, skinless chicken breast
2 Tbsp diet Italian salad dressing
Instructions
Place lettuce in a serving dish and top with vegetables; set aside.
Sprinkle Cajun seasoning over chicken and broil, grill or barbecue it until cooked. Slice chicken into thin strips.
Arrange warm chicken over salad and drizzle with dressing.
Keep basics handy.
Already cooked rice or pasta stashed in the fridge can be turned into quick, delicious lunches when tossed with cheese, vegetables and your favorite light dressing. Try our Kid-Friendly Pasta Salad.
Pot Luck Pasta Salad (Kid-Friendly)
side dishes
POINTS® Value: 2
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
This colorful salad has something for everyone. If you're short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Yields about 1 cup per serving.
We've also included ideas posted on our Message Boards—recipes real users have found and loved. They're quick, creative and make saying "no" to those leftover muffins and doughnuts in the boardroom a piece of cake.
Ready, Set, Cook
Here are some handy preparation tips, plus recipes for when you're in a hurry:
Stock up.Buy precut vegetables, or prepare your own and store them in the fridge (keep in plastic bags or containers, and add a touch of water to vegetables like carrots and celery to retain crispness). Then you'll have easy, last-minute additions for wraps, salads and sandwiches. Try Roast Beef Rolls.
Roast Beef Rolls
sandwiches
POINTS® Value: 4
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
Fill out this wrap with easily layered foods such as spinach, Boston lettuce, radicchio and fresh basil leaves. Or add some zest with diced roasted red peppers.
Ingredients
2 Tbsp relish, onion
1 Tbsp fat-free mayonnaise
2 medium tortilla, flour, fat-free
4 oz deli-style roast beef, thinly sliced
1/2 medium tomato(es), sliced or 6 cherry tomatoes quartered
Instructions
In a small bowl, mix together relish and mayonnaise; spread over tortillas.
Top each with 1/2 of roast beef and tomatoes; roll up and enjoy.
Plan for leftovers.
If you're having baked chicken on Monday night, cook a few extra breasts for use in a low-fat chicken salad sandwich Wednesday and a grilled chicken salad on Wednesday night. Try Chicken and Chile Wraps.
Chicken and Chile Wraps
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate
Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!
Ingredients
1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced
Instructions
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.
Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.
To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.
Shred away.
Already shredded, low-fat cheese adds quick protein to bagged salad mixes and makes homemade pita pizzas a snap to prepare. Try Cobb Salad.
Cobb Salad
light meals
Was POINTS® Value: 13
Now POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Cobb salad can be a weight-loss nightmare. But make our simple substitutions and you'll enjoy the same flavors for far fewer calories.
Ingredients
8 cup romaine lettuce, chopped
1/2 pound deli-sliced turkey, cut into thin strips
1/4 pound low-fat Swiss cheese, cut into thin strips
1 large tomato(es), diced
8 slices cooked crisp turkey bacon, crumbled
2 large egg(s), hard-boiled, diced
1/2 cup fat-free blue cheese dressing
Instructions
Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls.
Spoon 2 tablespoons of dressing over each salad just before serving.
Chef Tips
We renovated Cobb Salad by:
Swapping low-fat Swiss cheese for regular and using lean turkey bacon instead of pork bacon.
Cutting back on the amount of fatty ingredients such as cheese, egg and dressing.
Try potluck.
Dice up any leftover cooked chicken, meat or fish and cooked or fresh vegetables from dinner to whip up creative "garbage" salads and wraps for lunch during the week. Try Cajun Chicken Salad.
Cajun Chicken Salad
light meals
POINTS® Value: 2
Servings: 4
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Here's a tip: Once a week, take inventory of your vegetable drawer amd make a potluck salad out of the veggies you have. For a complete meal, top it with grilled tuna or chicken.
Ingredients
4 cup lettuce, mixed, leaves
1 cup snow peas, trimmed
12 medium cherry tomato(es)
1 cup yellow tomatoes, pear-shaped
3/4 cup celery, sliced
1/4 cup shallot(s), chopped
1/8 tsp Cajun seasoning, or to taste
10 oz uncooked boneless, skinless chicken breast
2 Tbsp diet Italian salad dressing
Instructions
Place lettuce in a serving dish and top with vegetables; set aside.
Sprinkle Cajun seasoning over chicken and broil, grill or barbecue it until cooked. Slice chicken into thin strips.
Arrange warm chicken over salad and drizzle with dressing.
Keep basics handy.
Already cooked rice or pasta stashed in the fridge can be turned into quick, delicious lunches when tossed with cheese, vegetables and your favorite light dressing. Try our Kid-Friendly Pasta Salad.
Pot Luck Pasta Salad (Kid-Friendly)
side dishes
POINTS® Value: 2
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
This colorful salad has something for everyone. If you're short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Yields about 1 cup per serving.
Thursday, February 28, 2008
Wednesday, February 27, 2008
I miss you all!
Hello to my dear WW members. I hate to have to type this post, as it means that I am officially saying that I will no longer be a part of your journey to reaching your weight goals. I am no longer an employee of WW. It truly has been a priviledge to be a part of your successes. I have enjoyed my time with you all, albeit too brief for some. For those that I have been with a while, you have truly become a part of my life I will always treasure. All of you have! You will never know what you have done to make my life great and meaningful and I hope you see that you are worth your efforts and rewards. You are all working so hard and are so deserving of the greatness that comes form your hard work.
Losing the weight we desire is not easy. WW is simple to follow. The plans works, as long as we work it. The meetings work, as long as we let them. The fellow members help, as long as you let them. Reach out to others in the meeting. Open up, and you will find many wonderful gifts. Please continue to follow this path, I know I always will. Please understand that this doesn't always happen when we want it. It does happen, if you let it. Please understand that there are many factors that go into weight loss and maintenance. Please give yourself the gift of achieving your goals. Please do it for yourself! I mean it. If you don't, I'll come after you!
I will continue to update my website and will keep you posted on any great recipes, articles, tips, ideas, and motivation that I come across. I am always accessible via email, and I would love to hear from any and everyone of you. Please keep me posted on goal and lifetime weeks, and if I can, I will be there to celebrate with you. quirkysoul@sbcglobal.net
Please know that you are special to me and that this is a very painful post. I had no clue how much I would miss the magic of seeing you to your goals.
With much love and best wishes,
Meg
Losing the weight we desire is not easy. WW is simple to follow. The plans works, as long as we work it. The meetings work, as long as we let them. The fellow members help, as long as you let them. Reach out to others in the meeting. Open up, and you will find many wonderful gifts. Please continue to follow this path, I know I always will. Please understand that this doesn't always happen when we want it. It does happen, if you let it. Please understand that there are many factors that go into weight loss and maintenance. Please give yourself the gift of achieving your goals. Please do it for yourself! I mean it. If you don't, I'll come after you!
I will continue to update my website and will keep you posted on any great recipes, articles, tips, ideas, and motivation that I come across. I am always accessible via email, and I would love to hear from any and everyone of you. Please keep me posted on goal and lifetime weeks, and if I can, I will be there to celebrate with you. quirkysoul@sbcglobal.net
Please know that you are special to me and that this is a very painful post. I had no clue how much I would miss the magic of seeing you to your goals.
With much love and best wishes,
Meg
Monday, February 25, 2008
Grilled Vegetale Salad
Better Homes and Gardens website recipe
Prep: 30 minutes Marinate: 4 hours Grill: 6 minutes
202 Cals
5 Fat
5 Fiber
4 pts.
4 servings (I believe, it did not say)
Ingredients
1 pound reduced-fat firm tofu, drained
3/4 cup reduced-fat Italian salad dressing
12 ounces yellow summer squash, halved lengthwise and cut into 2-inch pieces
2 large orange and/or red sweet peppers, quartered and seeded
1/2 cup quinoa*
1/2 cup quick-cooking barley
1/2 cup shredded sorrel or spinach
Sorrel leaves (optional)
Directions
1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.
2. Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.
3. In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.
4. Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat.
Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.
5. In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.
*Look for quinoa (keen-wah) near the grains on your supermarket shelf or health food stores.
Prep: 30 minutes Marinate: 4 hours Grill: 6 minutes
202 Cals
5 Fat
5 Fiber
4 pts.
4 servings (I believe, it did not say)
Ingredients
1 pound reduced-fat firm tofu, drained
3/4 cup reduced-fat Italian salad dressing
12 ounces yellow summer squash, halved lengthwise and cut into 2-inch pieces
2 large orange and/or red sweet peppers, quartered and seeded
1/2 cup quinoa*
1/2 cup quick-cooking barley
1/2 cup shredded sorrel or spinach
Sorrel leaves (optional)
Directions
1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.
2. Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.
3. In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.
4. Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat.
Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.
5. In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu. Add sorrel leaves, if desired. Makes 6 main-dish servings.
*Look for quinoa (keen-wah) near the grains on your supermarket shelf or health food stores.
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