Guest guest Posted November 8, 2000 Report Share Posted November 8, 2000 Hiya ok here ya go a TON of recipes lol..i wil dig for more and send rest private unless others wish? lol..ok everyone is ya want me posting speak up! lol Warm Regards Niccii >elpamo1 > > > vegetarian WW >Wed, 08 Nov 2000 12:52:49 -0000 > >Hi Nicci and others; >My daughter and I are on WW and she's the vegetarian. She eats dairy >products, but no eggs. I just need a few good entree recipes (with >points) to get us by so we can get out of our plain beans and rice >rut. >Thanks for all input, >Pam > > * Exported from MasterCook * Broccolo Cheese Delight (5 Points ) Per Serving Recipe By : collected from the Recipe exchange at www.weight-watchers.c Serving Size : 4 Preparation Time :0:00 Categories : Vegitarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Med egg whites ( try useing tofu in place of!) 4 Oz cheddar cheese, lowfat 1 C ricotta cheese, part skim milk 20 Oz Broccoli -- Fresh Or Frozen 2 Tsp Onion Flakes 1 Veggie Bouillon Cube 1 Tbsp Flour Dash Garlic Powder Blend the first 3 ingredients. Add the rest except for broccoli. Spray a glass dish with pam and layer broccoli and pour the batter over it. Bake at 350 degrees for 45 min. enjoy! it's an easy and tasty recipe. Makes: 4 servings ea: 3 P, 1 V, 25 C Before you put it in the oven you could sprinkle a little of the cheddar cheese on top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Potatoes ( 4 Pts Per Serving) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Small baking potatoes -- Peeled 1 Tablespoon Margarine -- Melted 1 Teaspoon Olive Oil 1 Teaspoon Dried Basil 3 Tablespoons Bread Crumbs -- Fresh Or Frozen 3 Tablespons Grated Parmesan Cheese 1 1/2 Teaspoons Water 1 )Preheat the oven to 400 F. Spray a baking sheet with veggie cooking spray. Set aside. 2)Cut each potato in half length-wise. Cut each half diagonally into 1/4 inch thick slice, keeping slices together. 3) Using a wide spatula, place each potato half on prepared baking sheet. Press with fingers to fan slices out. 4) In a cup, combine the margarine, oil , and basil . Mix well. Brush evenly over potatoes. Bake for 30 minutes. 5) In another cup, combine bread crumbs, parm and water. Mix well. Sprinkle evenly over potatoes. Bake untill browned and tender, about 10 -15 minutes. serve immedaintly. Variation instead of bread crumbs , use equal amount of ready made plain crountons, finely crushed. Also use other dri d herbs in the marg mix, such as tarragon, oregano or thyme - - - - - - - - - - - - - - - - - - NOTES : you can use 4 teaspoons of veggie broth in place of the oil and margarine to lower the points! (3 pts per serving) * Exported from MasterCook * Cream Soup Substitute (2 Points) Recipe By : ww recipe exchange Serving Size : 9 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C nonfat dry milk powder 2 Tbsp Onion Flakes 1 Tsp Basil 1 Tsp Thyme 1/4 C Veggie bouillon granules 3/4 C Cornstarch 1/2 Tsp Pepper Cream Soup Substitute This is a fantastic recipe & CHEAP! Mix all ingredients & store in an air tight container. To reconstruct to equal 1 can of cream soup...Add 1/3 c dry mix with 1 1/4 c water in a four cup measure cup. Microwave on medium high (70%) for 7 minutes, until thick. You can add celery, mushrooms, broccoli, etc for " Cream of Whatever " soup. Makes 3 cups dry mix. Equals 9 cans of soup. You can make the soup without spices & add whatever you want. Each " can " of soup equals 2/3 M 54 opt cal .2 g fat .3 g fiber This is great for lunch if you want soup...prepare one " Can " add a couple slices non fat cheese & lots of chopped broccoli! Hope you enjoy this as much as I do! You can now make all those " old " casseroles! Variations of cream soups: mushroom soup: add 1/2 cup finely chopped mushrooms celery soup: add 1/2 cup minced celery vegetable soup: add 3/4 cup mixed vegetables, cooked broccoli soup: add 1 cup chopped broccoli, cooked mushroom with roasted garlic: add 1/2 cup finely chopped mushrooms and 1 to 2 roasted garlic cloves tomato soup: add 1/2 to 1 cup finely chopped and seeded tomato asparagus soup: add 1 cup chopped asparagus, cooked Roasted garlic soup: add 2 to 3 roasted garlic cloves and stir in well till blended ( I like garlic so I add more than that) onion soup: add 1/2 cup of sautéed chopped onions potato soup: add 1 cup diced potatoes, cooked ..the varieties are endless, you just have to use your imagination and not be afraid to experiment with different ingredi -- - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Baked Stuffed Taters ( 3 Pts Per Serving) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large russet potatoes -- scrubbed 1 Teaspoon olive oil 1/4 Cup red onion -- Chopped 2 Cups Mushrooms -- Sliced 1 Clove Garlic -- Minced 1 Tablespoon lemon juice -- Fresh Or Frozen 1/2 Tablespoon Dill -- Chopped,1/2 T Dried 1/4 Teaspoon Salt 1/4 Teaspoon Black Pepper 1/4 Cup fat-free sour cream 2 Tablespoons Grated Parmesan Cheese 1) preheat oven to 425 F. pierce potatoes several times with a fork. Bake until tender, about 1 hour. Place potatoes on wire rack a d cool slightly 2) In a large skillet, heat oilover medium heat. Add red onion; saute untill tender, about 3 minutes. Add mushrooms and cook, stirring, for 5 minutes. Add garlic, lemon juice, dill, salt, and pepper. Cook for 2 minutes. 3) Using a sharp knife, slice potatoes in half lengthwise. Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell. 4) In a large bowl, combine potato pulp, mushroom mix, sourcream, and parm. Mix well. 5) Spoon potaoto mix evenly into shells. Place potatoes on baking sheet. Bake untill heated through about 20 minutes. Cut each potato halfwise crosswise. serve immediantly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Casserole (3) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegitarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Onion -- Chopped 3 Garlic Cloves -- Minced 2 Large Eggplant -- Cubed 56 Ounces tomatoes, canned -- Crushed (2-28) 1 Green Bell Pepper -- Seeded And Sliced 1 Red Bell Pepper -- Seeded And Sliced 3/4 Cup bread crumbs, seasoned 1 Teaspoon Dried Basil 1/4 Cup Parmesan cheese 8 Ounces Ground Round 1. Cook turkey, onion, and garlic in large Dutch oven for 5-6 minutes until turkey isdone and onion is soft 2. Add eggplant, tomatoes, peppers, bread crumbs and basil; bring to boil, stirring as needed. 3. Transfer turkey mixture to prepared 13x9 pan and bake at 350 covered until veggies are tender (about 5 minutes) uncover, sprinkle with cheese, bake 15 minutes longer until cheese is browned. This dish doubles easily and freezes beautifully. I cook all the way through and then reheat in the microwave, but I imagine that you could freeze right after step 2, and cook in the oven on the evening you are to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Side Dish ( 0Points) Recipe By : ww recipe exchange Serving Size : 6 Preparation Time :0:00 Categories : Vegitarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg eggplant 1/4 C Water -- Adjust 1 Med Onion -- Finely Chopped 1 Cup Mushroom -- Finely Chopped 4 Cloves Garlic -- Finely Chopped 1 Cup zucchini -- Finely Chopped Eggplant Peel and cube one large eggplant.Saute in a little bit of water with finely chopped seasonings (onions, bell peppers, garlic, etc.) until the eggplant is soft and mushy. Mix well. Add salt and pepper to taste. If you like seafood, add shrimp or crawfish tails and cook for about 5-10 minutes. It may be a little watery at this point, but stir in a tiny bit of breadcrumbs to firm it up. Spread in a baking dish and top with a thin layer of bread crumbs and bake until golden. It is very easy, quick - - - - - - - - - - - - - - - - - - NOTES : no actual amounts were included, pick and choice your own! * Exported from MasterCook * Grilled New Potatoes ( 2 Pt Per Serving, About 1/2 Cup) Recipe By : healthy meals in minutes Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound new potatoes -- Scrubbed 2 Teaspoons Olive Oil 1 Teaspoon Lemon Peel -- Grated 1 Teaspoon Dried Rosemary 1/2 Teaspoon Salt 1/8 Teaspoon red pepper flakes -- Crushed 1/8 Teaspoon Black Pepper 1) Heat a charcoal grill untill coals form a white ash or preheat a gas grill to medium. Slice each potato into wedges. 2) in a medium bowl, combine oil, lemon peel, rosemary, salt, red pepper flakes, and pepper. Mix well. Add potatos and toss to coat. 3) Place potatoes crosswise on grill rack. Grill potatoes 4 inches from heat., turning occasionaly, untill golden brown, about 25 to 30 minutes. serve immediately. Variation to make a grilld potatoe salad with left overs... vinaigrette combine 1/2 cup Veggie broth, 1/4 cup balsamic vinegar, 2 table ketchup low sodium, 2 table prpared mustard, 1/2 taespoon dried thyme,and 1/4teaspoon cayenne pepper. Mix well. Add potaoes toss to combine. Cover with plastic wrap and refridgerate for at least 1 hour, tossing occasionally to blend flavors. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hungarian Cauliflower ( 1Point) Recipe By : ww recipe exchange Serving Size : 8 Preparation Time :0:00 Categories : Vegitarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C All-Purpose Flour 2 Tbsp All-Purpose Flour 1/4 Tsp Paprika 1/4 Tsp Garlic Powder 1/4 Tsp Black Pepper -- Freshly Ground 1/4 Tsp Salt 1 1/2 Oz corn flakes -- Crushed 4 C cauliflower flowerets -- Parboiled 1 Lg Egg White -- Lightly Beaten Hungarian Cauliflower 1. Preheat oven to 425. Spray a large baking sheet with nonstick cooking spray. 2. On a large piece of wax paper, combine flour, paprika, garlic powder, pepper and salt. On another piece of wax paper place cereal. Coat florets evenly in flour mixture. Place egg white in shallow bowl. Dip florets in egg white; then coat in cornflake crumbs. 3. Place florets on prepared sheet. Bake 15-20 minutes, until golden and tender. Makes 8 servings Equals: 1 vegetable, 1/2 bread, 3 optional calories -- - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Salad with Feta Cheese Recipe By : Sue Spitler Serving Size : 6 Preparation Time :0:00 Categories : Beans Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C dried lentils 3 C vegetable broth 2 Med tomatoes -- coarsely chopped 1/2 C celery -- thinly sliced 1/2 C yellow bell pepper -- sliced 1/2 C cucumber -- chopped 1/2 C onion -- chopped 1/2 C feta cheese -- crumbled balsamic dressing salt and pepper -- to taste Wash and sort lentild, discarding any stones. Heat lentils and broth to boiling in a large saucepan; reduce heat and simmer, covered, until lentils are just tender; about 25 minutes. Drain any excess liquid; cool to room temperature. Combine lentils, vegetables and cheese in salad dowl; drizzle with Balsamic Dressing and toss. Season to taste with salt and pepper. Source: " 1001 Lowfat Vegetarian Recipies " Copyright: " 2000 " Yield: - - - - - - - - - - - - - - - - - - NOTES : 3 points * Exported from MasterCook * Potato Fans, ( 3 Points At Half A Potato As A Serving!) Recipe By : Healthy meals in minutes Serving Size : 6 Preparation Time :0:15 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Medium potatoes 1 Tablespoon margarine -- Melted , Divided 1/2 Dash Black Pepper 1/2 Clove Garlic -- ( Topping) 1 Tablespoon Minced Onion -- ( Topping) 1 1/2 Teaspoons Parsely -- Fresh, Chopped 1/2 Teaspoon Basil ,Oregano -- Mixed, Dried 1/2 Teaspoon Paprika 1/4 Teaspoon Cumin -- Ground 1/2 Dash Cayenne Pepper 1) Preheat oven to 425 F. spray a shallow 2 quart baking dish with veggie spray. 2)Cut a thin slice from bottom of each potato. Place cut side down on a work surface. Lay a wooden spoon on a work surface parallel to potato. With base of knife resting on a spoon handle, thinly slice each potato crosswise without cutting all the way through. 3) Place potato in a prepared dish fan slices. Brush with 1 tablespoon of margarine or olive oil. Sprinkle with pepper. bake for 1 hour. 4) To prepare desired topping, combine ingrediants in a cup. Mix well. Sprinkle topping evenly over potatoes. Drizzle with the remaining oil or marg. Bake for 15 min serve imediately. - - - - - - - - - - - - - - - - - - NOTES : Olive oil can be used instead of marg. * Exported from MasterCook * Potatoe Pancakes ( 1 Point Each) Recipe By : Healthy meals in minutes cards Serving Size : 12 Preparation Time :0:45 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Russet Potatoes -- peeled and shredded 1/2 Cup Yellow Onion -- ( 1 Sm) 1 Tablespoon flour, all-purpose 2 Tablespoons Parsely -- Chopped,Fresh 1 Large egg ( tofu?) 1 egg white 1/4 Teaspoon Salt 1/4 Teaspoon black pepper 1 Tablespoon butter, unsalted -- Divided 1) place potatoes in colander and rinse. Dry on paper towels. 2) Ina large bowl, combine onion, flour, an dparsley. Stir in egg, egg white , salt, and pepper. Add potatoes; mix well. 3) Spray a large nonstick skillet with veggie cooking spray. Heat skillet over medium-high heat. Add 1 teaspoon of buter. Place about 3 Tablespoon of potato mix in skillet; flatten into pancake with spatula. Make 3 more pancakes in skilletas directed. 4) Cook untill browned on the bottom, about 7 minutes, pressing with spatula. Turn carefuly; cook untill golden on teh other side about 6-7 minutes. Place on teh plate and cover to keep warm. Repeat twice with remaining butter an dmix. Serve with applesauce or yogurt. Variation For lower cholestral , eliminate egg an dreplace it with 2 egg whites. - - - - - - - - - - - - - - - - - - NOTES : For crispier pancakes, roll grated potatoes in a double layer of paper towels to squeeze out moisture. Dry potatoes will fry up better. Use a a spatula to flatten out teh mounds of mix into cakes. This step will ensure an even shape and a uniform cooking time . fiber 1.1, calories 68.4. fat 1.5 * Exported from MasterCook * Sweet Potato Pie Recipe ( 7 Points) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Pie Pastry---- 1 C flour, all-purpose 3 1/2 Tbsp Ice Water 1 Tsp Sugar 1/4 Tsp Salt 3 Tbsp Vegetable Shortening Vegetable Non Stick Spray ---Pie Filling__ 2 C Mashed Potatoes -- Canned,Unsweetened 1/2 C condensed milk, sweetened -- Low Fat Also 1 1/4 Tsp cinnamon -- Ground 1 Tsp Allspice -- Ground 3 Egg Whites ( replace eggs with tofu?, )1 Egg Yolk 1/3 C Gingersnap Cookies -- Crummed 3 Tbsp flour, all-purpose 3 Tbsp brown sugar 1 1/2 Tbsp Butter -- Chilled,Cut Sm Piece Sweet Potato Pie Recipe 1. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended; set aside. Combine remaining 3/4 cups flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add ice water mixture; blend with a fork until dry ingredients are moistened. 2. Gently press mixtue into a 4 inch cirlcle on heavy-duty plastic wrap; cover with addentional wrap. Roll dough, still covered, into an 11 inch circle; chill 10 minutes or until wrap can be removed easily. 3. Preheat oven to 400 degrees 4. Remove wrap and place dough into a 9 inch pie plate coated with non stick spray. Fold edges under; prick the bottom and sides of dough with a fork and bake at 400 degrees for 15 minutes, cool on a rack. yields i pie pastry. Preheat oven to 400 degrees Combine sweet potatoes and next 5 ingredients in a bowl, stir with a whisk until well blended. Pour into the prepared pie pastry and bake at 400 degrees for 30 minutes. Combine the gingersnap crumbs, flour, and sugar in a bowl; cut in chilled butterwith a fork until mixture is crumbly. Sprinkle mixture over the pie and bake an additional 15 minutes or until the filling is set. You may need to shield the edges with foil if necessary. Cool on a wire wrap. Note: 2 cups can unsweetened pumpkin can be subsituted for the sweet potato. 8 servings: each serving= 1fat, 1bread, 140cal. This recipe is from an older weight watcher magazine I removed some time back an added to my note binder. I do not know the year or month of the magazine. -- - - - - - - - - - - - - - - - - - - NOTES : some things could not convert not in my mastercook section not lowfat condened milk, also a bunch of butter and shortning keeps the points up! * Exported from MasterCook * Swiss Potao Bake ( 5 Pts Per Serving) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Yellow Onion -- Chopped, 1 Med 2 Cloves Garlic -- Finely Chopped 2 Cups Swiss cheese, lowfat -- Shredded 1 1/2 Cups plain nonfat yogurt 1/4 Cup Grated Parmesan Cheese -- ( Optional) 2 Tablespoons Green Onion -- Tops, Chopped 4 Large russet potatoes -- Thinly Sliced Unpeel 1/2 Teaspoon Black Pepper -- Divided 1/2 Cup Bread Crumbs 1/4 Cup veggie broth -- Sodium Reduced 1) Preheat oven to 350 F.Spray a 2 quart casserole with veggie spray. 2) In a medum nonstick skillet, saute onion and garlic in broth over medium high heat untill tender, about 5 minutes. Remove from heat. 3) In a medium bowl , combine swiss cheese, yogurt, parm and green onion tops, add yellow onion mix. Mix well 4) In a prepared dish layer half of potatoes, 1/4 teaspoon of pepper, and half of yogurt mix. Repeat layers with remaining potatoes, yogurt mix and peppe. Sprinkle with bread crumbs. Cover with foil; bake untill golden and bubbly about 1 1/2 hours. Variation Cornflakes may be substituted for the bread crumbs as a topping. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Chowder Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Book: Lara's Cookbook Chapter: Soup 1 serving = 5 pts (including cheese) Serves: 4 2 red potatoes peeled & diced 1 stalk celery diced 1 tablespoon dried minced onion 1 teaspoon dried minced garlic 2 cups water 1 tablespoon butter 1 14 1/2-ounce can Albertson's Diced Peeled Tomatoes 1 cup Albertson's Frozen Corn 1 teaspoon Old Bay Seasoning 1 tablespoon cornstarch 3 cups Albertson's Low Fat 1% Milk 2 ounces May-bud Baby Gouda Cheese grated Simmer potatoes, celery, onion, garlic & butter in water until potatoes are mostly cooked. Mash the potatoes slightly in the water. Leave some chunks. Add tomatoes and corn. Heat until corn is cooked. Mix cornstarch in a small amount of the milk. Add cornstarch mix, the rest of the milk and Old Bay Seasoning. Simmer until slightly thickened. Ladle into bowls & sprinkle with gouda cheese. You may wish to increase the Old Bay Seasoning if you enjoy spicy foods. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Weight Watchers' Favorite Vegetable Soup^ -- 0 Points Recipe By : JaneStarr's WW Recipe Adaptation Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Onion -- Diced 8 Teaspoons Chicken Broth Granules 8 Packets veggie broth, packet( i changed!) * Exported from MasterCook * Wwm's Veggie Burgers (8 Points) Recipe By : ww recipe exchange Serving Size : 4 Preparation Time :0:00 Categories : Vegitarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Brown Rice -- Instant,Uncooked 1 Sm Onion -- Chopped 1/4 Lb mushrooms -- White,Trimmed Quarte 6 Oz kidney beans, canned -- Drained,Rinsed 1 C Carrot -- Shredded 4 Oz reduced fat monterey jack cheese -- Or Mozz, Shredded 1 1/2 Oz Parmesan Cheese -- Grated 2 Egg Whites 2 Tbsp tomato paste 1/2 Tsp Salt 1/8 Black Pepper 1. Prepare grill for medium fire. 2. In food processor, place rice, onion, mushrooms and beans; process in pulses, until finely chopped. Transfer to bowl. 3. Add remaining ingredients. Stir until well mixed. Shape into 4 burgers. 4. Place burgers on grill; cook 4-5 minutes on each side. Makes 4 servings Equals: 2 P, 1 1/2 B, 10 optional calories - - - - - - - - - - - - - - - - - - 8 Cloves Garlic 9 Cups Veggies -- Sliced And Chop 1 Tomato -- Seeded And Chopped 4 Teaspoons parsley -- Fresh 1 Teaspoon basil leaves -- Dried 1/2 Teaspoon Pepper INSTRUCTIONS: 1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions over medium heat until almost translucent. Add garlic and dry chicken mix. Continue cooking until onion is translucent. ( I like my onions lightly browned). 2). Stir in remaining ingredients. Cover and cook over low heat for about 10 minutes. 3). Add 8 cups of water and bring to a boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft). 4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside. 5). Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I plan to use my new hand blender right in the pot) 6). Return pureed mixture and reserved vegetables to saucepan and heat. Enjoy as an unlimited vegetable on the Weight Watchers plan! This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving/point). I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 °F) and eat with the crackers about 30 minutes before lunch. Per MasterCook: 69 cals, 1g fat (14% CFF), 4g fiber This is a " free food " per WW leaders and materials. Enjoy! Submitted to REG 6 by Janestarr From CT, USA -- June, 1999 Description: " Large Quantity of WW Veggie Soup " Source: " " Smart Start " Program Book YEAR: 1996 " - - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 1g Total Fat; (13% calories from fat); 5g Protein; 12g Carbohydrate; 1mg Cholesterol; 1126mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * I use a combo. of zuccini, yellow squash, carrot, & mushrooms This soup freezes well in plastic storage containers. Thaw overnight in the fridge, or microwave on 50 % Power (defrost). Nutr. Assoc. : 0 2130706543 0 0 905952 0 0 0 0 0 - - - - - - - - - - - - - - - - - - > _______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2000 Report Share Posted November 8, 2000 What could I use instead of the egg white to make this vegan? > * Exported from MasterCook * > Hungarian Cauliflower ( 1Point) > Recipe By : ww recipe exchange > Serving Size : 8 Preparation Time :0:00 > Categories : Vegitarian > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/4 C All-Purpose Flour > 2 Tbsp All-Purpose Flour > 1/4 Tsp Paprika > 1/4 Tsp Garlic Powder > 1/4 Tsp Black Pepper -- Freshly Ground > 1/4 Tsp Salt > 1 1/2 Oz corn flakes -- Crushed > 4 C cauliflower flowerets -- Parboiled > 1 Lg Egg White -- Lightly Beaten > Hungarian Cauliflower > 1. Preheat oven to 425. Spray a large baking sheet with nonstick cooking > spray. > 2. On a large piece of wax paper, combine flour, paprika, garlic powder, > pepper and salt. On another piece of wax paper place cereal. Coat florets > evenly in flour mixture. Place egg white in shallow bowl. Dip florets in egg > white; then coat in cornflake crumbs. > 3. Place florets on prepared sheet. Bake 15-20 minutes, until golden and > tender. > Makes 8 servings > Equals: 1 vegetable, 1/2 bread, 3 optional calories > -- ---------- http://www.thehungersite.com http://www.freedonation.com Feed starving people and donate medicine - free!!! ICQ# 7530056 AIM: Asaara www.shannyk.com ---------- I'm one of those bad things that happens to good people. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2000 Report Share Posted November 8, 2000 mmmmmmmmmmm has to be something..they are basicly useing to make the second coat stick is all, i have seen recipes that replace egg with tofu? not sure if it would work? maybe bring it to a more liquid base run it thru blendr if ya have to add a bit of water?Not very sure lol new to this all! Hope i helped a little! Warm Regards Niccii >_shannyk_ <shannyk > >Niccii Panos >Re: veggie WW Recipes!!!!!! >Thu, 9 Nov 2000 00:03:01 -0500 > >What could I use instead of the egg white to make this vegan? > > > * Exported from MasterCook * > > > Hungarian Cauliflower ( 1Point) > > > Recipe By : ww recipe exchange > > Serving Size : 8 Preparation Time :0:00 > > Categories : Vegitarian > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 1/4 C All-Purpose Flour > > 2 Tbsp All-Purpose Flour > > 1/4 Tsp Paprika > > 1/4 Tsp Garlic Powder > > 1/4 Tsp Black Pepper -- Freshly Ground > > 1/4 Tsp Salt > > 1 1/2 Oz corn flakes -- Crushed > > 4 C cauliflower flowerets -- Parboiled > > 1 Lg Egg White -- Lightly Beaten > > > Hungarian Cauliflower > > > 1. Preheat oven to 425. Spray a large baking sheet with nonstick cooking > > spray. > > > 2. On a large piece of wax paper, combine flour, paprika, garlic powder, > > pepper and salt. On another piece of wax paper place cereal. Coat >florets > > evenly in flour mixture. Place egg white in shallow bowl. Dip florets in >egg > > white; then coat in cornflake crumbs. > > > 3. Place florets on prepared sheet. Bake 15-20 minutes, until golden and > > tender. > > > Makes 8 servings > > > Equals: 1 vegetable, 1/2 bread, 3 optional calories > > > >-\ - > > > >---------- >http://www.thehungersite.com http://www.freedonation.com >Feed starving people and donate medicine - free!!! >ICQ# 7530056 AIM: Asaara www.shannyk.com >---------- >I'm one of those bad things that happens to good people. > > _______________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. Share information about yourself, create your own public profile at http://profiles.msn.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2000 Report Share Posted November 8, 2000 Well here is my suggestion take some vegan mayonnaise and add just a little soy milk or water to it to thin it just slightly then dip in that. You are only trying to get the crumbs to adhere like you would be breading something .. I am not sure about using egg replacer but I think you may it is kind of sticky. I have used mayonnaise before but never on anything that had been floured I would thin it though so I could kind of roll it in there. Linda - " _shannyk_ " <shannyk " Niccii Panos " Wednesday, November 08, 2000 9:03 PM Re: veggie WW Recipes!!!!!! What could I use instead of the egg white to make this vegan? > * Exported from MasterCook * > Hungarian Cauliflower ( 1Point) > Recipe By : ww recipe exchange > Serving Size : 8 Preparation Time :0:00 > Categories : Vegitarian > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/4 C All-Purpose Flour > 2 Tbsp All-Purpose Flour > 1/4 Tsp Paprika > 1/4 Tsp Garlic Powder > 1/4 Tsp Black Pepper -- Freshly Ground > 1/4 Tsp Salt > 1 1/2 Oz corn flakes -- Crushed > 4 C cauliflower flowerets -- Parboiled > 1 Lg Egg White -- Lightly Beaten > Hungarian Cauliflower > 1. Preheat oven to 425. Spray a large baking sheet with nonstick cooking > spray. > 2. On a large piece of wax paper, combine flour, paprika, garlic powder, > pepper and salt. On another piece of wax paper place cereal. Coat florets > evenly in flour mixture. Place egg white in shallow bowl. Dip florets in egg > white; then coat in cornflake crumbs. > 3. Place florets on prepared sheet. Bake 15-20 minutes, until golden and > tender. > Makes 8 servings > Equals: 1 vegetable, 1/2 bread, 3 optional calories > -------- ------ ---------- http://www.thehungersite.com http://www.freedonation.com Feed starving people and donate medicine - free!!! ICQ# 7530056 AIM: Asaara www.shannyk.com ---------- I'm one of those bad things that happens to good people. contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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