Emily's Week 2 Recipes

BLT Macaroni Salad
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1 cup • Old Points: 3 pt • Points Plus: 4 pts
Calories: 149.1 • Fat: 4.3 g • Carb: 26.7 g • Fiber: 4.2 g • Protein: 5.3 g • Sugar: 0 g
Sodium: 146.6 mg (without salt)


Ingredients:

• 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf)
• 4 slices 25% reduced fat center cut bacon
• 2 large ripe tomatoes, beefsteak or vine ripe, diced small
• 4 tbsp reduced fat mayonnaise (I used Hellman's)
• salt and fresh pepper to taste
• 2 cups baby spinach  

Directions:

In a large skillet cook bacon on medium-low heat until crispy on both sides.

In a large pot of boiling salted water, cook pasta according to package directions.

Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving.

Beef Bulgogi in Lettuce wrap

(232 calories/serving) yields 4 servings

• 1 pound flank steak, thinly sliced
• 5 tablespoons soy sauce
• 2 1/2 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper
• Leafy Lettuce
• Cooked rice

 Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and

ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred

and cooked through, 1 to 2 minutes per side. Serve in a lettuce wrap with a small serving of rice.

Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g  (without salt)


Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Shrimp Creole over Rice

1 Green Pepper, chopped

2 stalks celery, chopped

1 onion, chopped

1 T. Olive Oil

1 (6 oz) can tomato paste

1 1/2 c. water

2 c. shrimp, pre-cooked, de-tailed and deveined

1 t. thyme

salt and pepper to taste

In a frying pan, add green peppers, celery and onion with oilve oil. Saute until tender. Add tomato paste and water and cook until a nice sauce thickens.  Add thyme, salt, pepper. Let simmer for 10-15 mins to bring out the flavor. Add shrimp and heat through. Serve over hot cooked rice.