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 really think any ground meat would work -- beef, chicken, turkey or buffalo. The peanuts definitely sound like a nice addition, too!
I served the lettuce rolls the same way I serve my Bulgogi (Korean barbecued beef). That is to say, I set the meat, veggies and lettuce leaves at the table with a pot of jasmine rice and let everyone prepare their own. I like to put a little jasmine rice on the lettuce leaf and then follow it up with the meat and veggies. Roll it up and enjoy -- YUM! Boston Lettuce (aka: Bubb Lettuce or Butter Lettuce) definitely works the best as far as rolling up and not breaking.
And speaking of Bulgogi, THIS recipe is one my husband and I LOVE. While it's not a Weight Watchers recipe, it's very low-fat and very similar to the Weight Watchers one. Maybe someone who knows the points system better than I do can tell me how many points this would be? This one is spicier than the WW rolls and takes a but more work, but MAN are they delicious!
BULGOGI
1 1/2 pounds beef sirloin
1/2 cup soy sauce
1/2 cup rice wine
2 tablespoons white sugar
2 tablespoons minced garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon hot chile paste
8 green onions, chopped into 1 inch pieces
1 cup Bibb lettuce
Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
Preheat a grill for medium-high heat and lightly oil grate.
Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
According to AllRecipes.com this recipe serves 8 and has 170 calories and about 6 grams of fat per serving. Those figures are without rice.
I served the lettuce rolls the same way I serve my Bulgogi (Korean barbecued beef). That is to say, I set the meat, veggies and lettuce leaves at the table with a pot of jasmine rice and let everyone prepare their own. I like to put a little jasmine rice on the lettuce leaf and then follow it up with the meat and veggies. Roll it up and enjoy -- YUM! Boston Lettuce (aka: Bubb Lettuce or Butter Lettuce) definitely works the best as far as rolling up and not breaking.
And speaking of Bulgogi, THIS recipe is one my husband and I LOVE. While it's not a Weight Watchers recipe, it's very low-fat and very similar to the Weight Watchers one. Maybe someone who knows the points system better than I do can tell me how many points this would be? This one is spicier than the WW rolls and takes a but more work, but MAN are they delicious!
BULGOGI
1 1/2 pounds beef sirloin
1/2 cup soy sauce
1/2 cup rice wine
2 tablespoons white sugar
2 tablespoons minced garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon hot chile paste
8 green onions, chopped into 1 inch pieces
1 cup Bibb lettuce
Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
Preheat a grill for medium-high heat and lightly oil grate.
Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
According to AllRecipes.com this recipe serves 8 and has 170 calories and about 6 grams of fat per serving. Those figures are without rice.
