LaaLoosh » Squash

Sage Butter Winter Vegetables and Pasta Recipe – 6 Points +

LaaLoosh — Thu, 29 Sep 2011 14:24:31 +0000

photo credit: lol foodie

Take advantage of all the delicious seasonal squash with this amazingly yummy Winter Vegetables and Pasta recipe. Healthy and light, you’ll get a full 2 cups serving for just 6 Points +!! Now that’s what I call a meal, people. Just by using a low calorie, high fiber pasta, and bulking up the dish with lots of veggies, you’re able to get a truly delicious vegetarian pasta meal without using up a lot of your Weight Watchers Points Plus, AND you’ll be satisfied. And with the fantastic flavors of the butter, sage, thyme and wine, this dish is truly reminiscent of a fabulous fall day. Enjoy!

Sage Butter Winter Vegetables and Pasta Recipe

A tasty and low calorie pasta recipe that’s loaded with delicious winter vegetables and flavorful herbs. And with just 6 Points + for a generous 2 cups serving, this vegetarian recipe not only tastes great, but is very filling.

Ingredients

8 ounces Ronzoni Smart Taste Pasta
4 cups fat free vegetable broth
1 cup dry white wine
2 cups butternut squash cubes, bite sized
1 cup zucchini, chopped
1 cups cauliflower florets, cut into bite sized pieces
1 10-ounce bag frozen lima beans, thawed
1 yellow onion, diced
6 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme
2 tbsp light butter (I used Brummel & Brown)
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper

Instructions

Heat butter in a Dutch oven over medium heat. Add onion, garlic, sage and thyme, and cook, stirring, until softened, 3 to 4 minutes.
Add broth, wine, and lemon zest; bring to a boil over medium-high heat.
Add pasta, cauliflower, squash, zucchini, salt and pepper and cook, stirring occasionally, until the pasta is almost cooked… about 10 minutes.
Add in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 2 cups
Each serving = 6 Points +

PER SERVING: 275 calories; 3g fat ; 46 g carbohydrates; 18 g protein; 12 g fiber

Autumn Spiced Squash Saute Recipe – 2 Points +

LaaLoosh — Wed, 21 Sep 2011 21:32:34 +0000

If you’ve ever seen this pretty, Fall-looking squash at the grocery store but wondered what it was and what you could do with it, you’re not alone! I have seen it many times, but didn’t even know what kind of squash it was, let alone how to cook it. Well, apparently, it’s called a delicate squash, and it’s delicious. I came across a recipe using it, and decided to give it a try. So glad I did!! Now I have another yummy vegetable in my repertoire to work with. I revamped the recipe, and made a lot of delicious changes. The end result was a tasty Autumn Spiced Squash Stir Fry that’s both sweet and savory. Perfect as a healthy side dish recipe to many meals, this dish has just 2 Points + per serving. It’s a great way to really enjoy the fabulous flavors of Fall!

Autumn Spiced Squash Saute Recipe

This low calorie Delicata and Butternut Squash Recipe is the perfect Fall side dish to go with a variety of meals. Flavored with delicious autumn spices, this sweet and savory recipe is a real bargain at just 2 Points + per serving.

Ingredients

1 large (4 cups) delicata squash, thinly sliced
1 cup butternut squash, chopped into bite sized pieces
3 shallots, thinly sliced
2 gloves garlic, minced
1 tsp extra-virgin olive oil
1/2 tsp allspice
1 tsp orange zest
1 cup orange juice
1 tsp salt
1/2 tsp black pepper

Instructions

Heat oil in a large nonstick skillet over medium heat.
Add shallots and garlic and cook, stirring, until softened and beginning to brown, about 2 minutes.
Add both types of squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 8-10 minutes.
Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1/4 of recipe
Each serving = 2 Points +

PER SERVING: 80 calories; 1 g fat; 19 g carbohydrates; 4 g protein; 5 g fiber

Spinach, Ham and Egg Whites Frittata Recipe – 2 Points +

LaaLoosh — Mon, 11 Apr 2011 22:28:38 +0000

photo credit: food network

The perfect, healthy Spring breakfast recipe is here!! This delicious Egg Whites Frittata is made with a lot of good for you ingredients, but the flavorful smoked gouda cheese is what really makes this Italian Omelet Recipe a real palate pleaser. With fresh spinach and dill, you’ll get some well needed fiber and antioxidants, and the lean ham and egg whites will pack in the protein. And the best part is – each serving is just 2 Points +!! Wahoo!!! Even though this is not an official one of Weight Watchers Breakfast Recipes, anyone who wants is looking for a flavorful, but low calorie egg recipe will definitely enjoy this dish. Plus, isn’t it just fun to say you made a “frittata”?!? It feels so posh.

Spinach, Ham and Egg Whites Frittata Recipe

Looking for a low calorie WW Breakfast recipe that still tastes great? Well this delicious Egg Whites, Ham and Spinach Frittata will definitely fit the bill. Made with low calorie ingredients, it maintains a healthy profile, but still packs in some amazing flavors.

Ingredients

2 cups liquid egg whites
1/2 cup lean ham, diced
1 5oz bag fresh baby spinach, washed and chopped
3/4 cup reduced fat smoked Gouda cheese, shredded
2 leeks, white and light green parts only, diced
2 tsp fresh dill, finely chopped
1 tsp garlic powder
1/tsp fresh lemon zest
1/2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Preheat to 450°F and position oven rack in upper third of oven
Whisk egg whites, salt, pepper and garlic powder in a medium bowl. Spray a frittata pan or a large ovenproof nonstick skillet with nonfat cooking spray and set over medium heat.
Add fresh dill lemon zest and leeks; cook, stirring, until softened, about 3-4 minutes.
Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes.
Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, about 8 minutes.
Let rest for about 3 minutes before serving. Slice into 6 equally sized portions.

Cooking time (duration): 25

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: Italian

Entire recipes makes 6 servings
Serving size 1s 1/6th of frittata
Each serving = 2 Points +

PER SERVING: 112 calories; 2g fat; 4 g carbohydrates; 15 g protein; 1 g fiber

Chicken and Rice Casserole Recipe with Mushrooms – 6 Points +

LaaLoosh — Tue, 15 Mar 2011 20:34:13 +0000

For a quick and easy dinner idea that’s healthy and low calorie, I turn to this creamy Chicken and Rice Recipe, as my good ol’ standby. A popular dish that many of us grew up on, this traditionally high calorie meal just got a healthy (and TASTY!) makeover. By increasing the fiber and lowering the fat and carb count, you’ve now got a delicious and tasty meal that will help keep you on track with your weight loss goals. And though it’s not an official one of Weight Watchers Chicken Recipes, this is a great main dish recipe for anyone counting calories who still wants to enjoy a delicious meal. Each nicely sized serving has just 6 Points + and is loaded with fiber and protein and veggies. Dig in!

Chicken and Rice Recipe with Mushrooms

Ingredients:
- 4, 4oz skinless, boneless chicken breasts
- 1 10oz package sliced cremini mushrooms
- 2 medium stalks celery, thinly sliced
- 6 baby summer squash, chopped
- 1 tsp fresh thyme leaves, chopped
- 1/2 cup dry white wine
- 1 ½ cups fat free chicken broth
- ½ cup fat free sour cream
- 1 cup instant brown rice
- ½ tsp salt
- 1/4 tsp black pepper

Directions:
Spray a large, 12-inch skillet with non-fat cooking spray. Heat skillet on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate. To same skillet, add squash, mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Add in sour cream, and combine. Serve immediately.

Entire recipe makes 4 servings
Serving size is 1 chicken breast and ¼ of rice and sauce
Each serving = 6 Points +

PER SERVING: 239 calories; 3 g fat; 20 g carbohydrates; 35 g protein; 3 g fiber

Baked Spaghetti Squash Recipe – 0 Point Value

LaaLoosh — Mon, 16 Feb 2009 17:25:52 +0000

This super easy Baked Spaghetti Squash Recipe is a perfect 0 Points side dish to have with just about any meal. I typically use it as a Thanksgiving Side Dish Recipe, but it’s so versatile, you can really do a lot with it. Loaded with fiber, antioxidants and tons of vitamins, this naturally fat free spaghetti squash has 0 Weight Watchers Points. It’s a large, intimidating looking, watermelon shaped squash that often goes overlooked at the grocery store, but don’t pass it by next time! Instead, pick one up and try it grilled or baked and prepared like this recipe, eaten alone, or try substituting it for spaghetti or pasta noodles and top with a low Point marinara or Alfredo sauce! You can also drizzle it with some low calorie butter or reduced fat cheese as well! It’s really such a fabulous vegetable to incorporate into any healthy diet plan and a huge asset to Weight Watchers who want to get a lot of quantity in their meals, but not a lot of excess Points and calories.

Weight Watchers Baked Spaghetti Squash Recipe

Ingredients:
- 1 ripe spaghetti squash
- Non-fat cooking spray
- Kosher or salt and fresh pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder

Directions:
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the non-fat cooking spray, and sprinkle with salt, pepper, paprika, onion powder, and garlic powder. Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot. Total servings per recipe will vary depending on squash size.

Serving size is 1 cup
Each serving = 0 Weight Watchers Points