Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
I might have posted this one already but it is good enough to post again. Portions are large and satisfies that urge for pasta. I don't know about you, but pasta is something I simply can't do without.
Fajita Pork and Pasta
POINTS: 8
INSTRUCTIONS
1/8 tsp table salt, or to taste (for cooking pasta)
6 oz uncooked whole-wheat pasta, penne recommended
2 tbsp olive oil, divided
6 tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound(s) lean pork tenderloin, thinly sliced*
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup(s) carrot(s), thickly shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced
Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin,
chili powder and garlic powder; mix well. Add pork and toss to coat.
Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat.
Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers,
carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes.
Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat.
Yields about 2 1/2 cups per serving.
Fajita Pork and Pasta
POINTS: 8
INSTRUCTIONS
1/8 tsp table salt, or to taste (for cooking pasta)
6 oz uncooked whole-wheat pasta, penne recommended
2 tbsp olive oil, divided
6 tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound(s) lean pork tenderloin, thinly sliced*
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup(s) carrot(s), thickly shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced
Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin,
chili powder and garlic powder; mix well. Add pork and toss to coat.
Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat.
Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers,
carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes.
Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat.
Yields about 2 1/2 cups per serving.
