Category Archives: Weight Control

Split Pea Patties

Leave a reply

split_pea_patties

6 ounces cooked, dried split peas
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon sage leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1/8 teaspoon black pepper
1/2 cup Barbecue Sauce (below)

Preheat oven to 400°F. In blender container, combine split peas, skim milk, salt, herbs, and pepper; process at medium speed for 3 minutes, or until mixture is smooth. Chill. Shape mixture into 8 equal patties, about 2 inches in diameter. Place in baking pan. Bake at 400⪚F (hot oven) for 15 minutes. Turn patties once during baking. Remove from oven. Spook 1 tablespoon of Barbecue Sauce on each patty. Makes 1 luncheon serving.

Barbecue Sauce

2 cups tomato juice
2 teaspoon vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar replacement
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt

Combine all ingredients in a saucepan. Simmer, uncovered, for 20 minutes, or until mixture is reduced by half. Divide evenly. Makes 2 servings, about 1/2 cup each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Marcy’s “Enchilada”

Leave a reply

marcys_enchilada

1/2 cup Tangy Tomato Sauce*
1 medium canned tomato, chopped
1 tablespoon green chili pepper
1 tablespoon dehydrated onion flakes
Artificial sweetener to equal 2 teaspoons sugar, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
Dash of garlic powder
1 slice enriched white bread, toasted
2 ounces cooked chicken, chopped
1 ounce grated Monterey Jack cheese

Combine tomato sauce, tomato, chili pepper, onion flaked, sweetener, cumin, salt, oregano, basil, and garlic powder in a saucepan. Simmer 12 minutes. Place toasted bread in a baking dish. Pour sauce over. Place chicken on top, then spoon grated cheese over chicken. Bake at 350°F (moderate oven) for 15 minutes. Makes 1 luncheon serving.

*See Sauces, Preserves, Dressings; Card #23

Tangy Tomato Sauce

3 cups tomato purée
1/3 cup white wine vinegar
Artificial sweetener to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chopped Chicken Liver Paté

1 Reply

chopped_chicken_liver_pate

1 pound chicken livers, washed and drained
1 tablespoon minced dry onion
1/4 cup chopped onion
2 eggs, hard-cooked
2 tablespoons bouillon, if needed
Salt and pepper
2 envelopes unflavored gelatin
1 cup water
1 10-ounce can beef bouillon
Garniture: carrot and green onion slices, celery leaves

Set oven on 500° or “Broil.” Cook livers 5 minutes on one side; turn, sprinkle with minced dry onion and broil 3 minutes more; cool. Put livers, onions and eggs through a food mill; add pan juices and blend. If additional liquid is needed, add chicken bouillon. Season with salt and pepper. Sprinkle gelatin over cold water in a small saucepan. Over low heat, stir constantly until gelatin dissolves – about 3 minutes. Remove from heat; add beef bouillon, pour a 1/4-inch layer of the aspic in an 8-inch round pan and chill until slightly jelled – about 5 minutes; place garnish of carrot and green onion slices, celery leaves on aspic; chill 10 minutes longer. Then mold chopped live on top of aspic – reserving balance of aspic. To serve: place pan in a dish of hot water for 5 seconds and unmold. Whip reserved aspic and decorate around the mold.

Serves 6
Preparation time: 1 HR.
Approximate calories per serving: 145

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Steak Diane

Leave a reply

steak_diane

2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs

Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.

Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.

Deviled Salmon

4 Replies

deviled_salmon

Deviled Salmon

1 1/2 cups evaporated skimmed milk
8 ounces drained, canned salmon
4 medium eggs, hard-cooked, and sliced
1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon black pepper
Dash of cayenne pepper
Diablo Croutons (below)

Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.

Diablo Croutons

4 slices whole-wheat bread
2 tablespoons tomato juice
1/2 teaspoon garlic

Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.

Pride Of The Bayou

1 Reply

pride_of_bayou

1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Frankfurter Pie

1 Reply

frankfurter_pie

4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chocolate “Pie”

2 Replies

chocolate_pie

2 slices enriched white bread toasted and made into crumbs
1 envelope unflavored gelatin
Artificial sweetener to equal 6 teaspoons for sugar, divided
1/4 teaspoon salt, divided
2 medium eggs, separated
2 cups skim milk
1 tablespoon chocolate extract
1/2 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8-inch pie pan. Bake at 350°F, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons of sugar, and 1/8 teaspoon salt in saucepan. Beat yolks slightly; mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Divide evenly. Makes 2 servings. (Weight Watchers® Members: Supplement as required.)

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Caucasian Shashlik

Leave a reply

caucasian

2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish

Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.

Lulu-Kebabs

2 pounds lean ground lamb
3 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper
4 ounces finely chopped onion

Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Mexican Shrimp-Orange Salad

5 Replies

mexican-SHRIMP

1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.

LIME DRESSING

1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.