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
Mi Tierra is good, you might also try La Margarita in the Market, a bit touristy, but fun, they have great Mexican Shrimp Cocktails. Back to the recipes. I have a recipe that I cut out of our paper last year, while it isn't a WW recipe per se, it isn't terribly high in fat. To me it is more of a winter recipe, but quite tasty and makes alot, it also freezes well. If you or anyone else has time, could you calculate the points for it. It does have quite a few ingredients, but isn't difficult at all. I did sub fresh herbs, except for the bay leaves, for the dried ones,just because I had them. I also finished with a tsp. more of each of the fresh herbs to finish the dish.
Turkey Thighs Braised in Burgundy
2 turkey thighs (about 3 to 3 1/4 lbs), skin removed
2 Tblsps. flour
3 Tblsps. vegetable oil ( I used Olive Oil)
4 cups onion, coarsely chopped
2 cups celery, coarsely chopped
2 cups carrot, coarsely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
4 cloves garlic minced
1/2 teaspoon each salt and pepper
2 large bay leaves
1 cup dried apricots, coarsley chopped ( I used mixed dried fruit the first time I made this and couldn't tell much difference when I used the apricots the next time)
3 cups red burgandy wine
Preheat oven to 400 degrees
Coat thighs with flour. In a large Dutch oven over medium high heat, brown thighs, about 4 min. per side in oil. Remove and set aside. Combine onion, celery, and carrots, add to same pan and cook 2-3 minutes over med. high heat. Stir in the remainder of the ingredients, except for the wine and any left over flour. Remove half the veg. mixture and set aside. Place thighs over remaining vegetable mixture and spoon remaining veg. mixture over thighs. Add wine and bring mixture to a boil; remove from heat. Cover Dutch oven tightly with foil and lid. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and continure to bake 90 minutes. To serve, place turkey thighs on serving platter. Remove and discard bay leaves, spoon vegetable sauce over turkey. Serves six.
Great made a day ahead, refrigerated, and rewarmed. Serve over polenta, tagliatelle, noodles, smashed red potatoes, or even brown rice. Great with crusty bread and salad.
Turkey Thighs Braised in Burgundy
2 turkey thighs (about 3 to 3 1/4 lbs), skin removed
2 Tblsps. flour
3 Tblsps. vegetable oil ( I used Olive Oil)
4 cups onion, coarsely chopped
2 cups celery, coarsely chopped
2 cups carrot, coarsely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
4 cloves garlic minced
1/2 teaspoon each salt and pepper
2 large bay leaves
1 cup dried apricots, coarsley chopped ( I used mixed dried fruit the first time I made this and couldn't tell much difference when I used the apricots the next time)
3 cups red burgandy wine
Preheat oven to 400 degrees
Coat thighs with flour. In a large Dutch oven over medium high heat, brown thighs, about 4 min. per side in oil. Remove and set aside. Combine onion, celery, and carrots, add to same pan and cook 2-3 minutes over med. high heat. Stir in the remainder of the ingredients, except for the wine and any left over flour. Remove half the veg. mixture and set aside. Place thighs over remaining vegetable mixture and spoon remaining veg. mixture over thighs. Add wine and bring mixture to a boil; remove from heat. Cover Dutch oven tightly with foil and lid. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and continure to bake 90 minutes. To serve, place turkey thighs on serving platter. Remove and discard bay leaves, spoon vegetable sauce over turkey. Serves six.
Great made a day ahead, refrigerated, and rewarmed. Serve over polenta, tagliatelle, noodles, smashed red potatoes, or even brown rice. Great with crusty bread and salad.
