If you're like me, you probably get way more emails than you could possibly read on a daily basis. But you probably have certain people or emailing lists whose emails you almost always read.
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan.
Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or
until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more
points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture," the recipe reads.
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
