Some WW recipes
Hot and Sour Soup
POINTS® Value | 1
Servings | 6
Preparation Time | 15 min
Cooking Time | 10 min
Level of Difficulty | Easy
Ingredients
4 cup fat-free chicken broth
2 Tbsp rice vinegar
2 tsp Asian hot sauce, or chili paste, or to taste
2 cup shiitake mushroom(s), sliced
1/3 cup bamboo shoots, sliced
9 oz firm tofu, about 1 cup, diced
1 Tbsp cornstarch, mixed with 2 tbsp water
1 Tbsp soy sauce
2 medium scallion(s), sliced
Instructions
1. In a soup pot, stir together broth, vinegar, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu. Bring to a simmer and cook for 5 minutes. Stir in cornstarch and simmer 2 minutes more.
2. Serve, sprinkling each bowl with sliced scallions. Yields about 1 cup per serving.
Moo Shu Beef Lettuce Cups
POINTS® Value | 4
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Easy
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked lean ground beef (with 7% fat)
1 cup onion(s), yellow, thinly sliced
2 Tbsp ginger root, fresh, minced
2 medium garlic clove(s), minced
2 cup bok choy, thinly sliced
1 medium sweet red pepper(s), thinly sliced
2 cup button mushrooms, thinly sliced (about 10 mushrooms)
2 Tbsp low-sodium soy sauce
8 leaf bibb lettuce
Instructions
1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic, and cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
2. Add bok choy, pepper, mushrooms and soy sauce, and cook until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes.
3. Spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving. Serve with extra soy sauce if desired.
Sweet and sour shrimp
POINTS® Value | 7
Servings | 4
Preparation Time | 15 min
Cooking Time | 5 min
Level of Difficulty | Easy
Ingredients
1 1/2 Tbsp Dijon mustard
1 1/2 Tbsp rice wine vinegar
1 Tbsp vegetable oil
1 Tbsp honey
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, should be 1 lb flesh after peeled and deveined
3 cup cooked white rice
Instructions
1. Combine mustard, vinegar, oil, honey, salt and pepper in a medium bowl; add shrimp and chill for 1 hour. (Note: If you're short on time, simply baste the shrimp with the marinade a few times when grilling.)
2. Preheat grill or broiler. Grill or broil shrimp until pink and tender, turning once, about 5 minutes. Serve over rice. Yields about 3 ounces shrimp and 3/4 cup rice per serving.
POINTS® Value | 1
Servings | 6
Preparation Time | 15 min
Cooking Time | 10 min
Level of Difficulty | Easy
Ingredients
4 cup fat-free chicken broth
2 Tbsp rice vinegar
2 tsp Asian hot sauce, or chili paste, or to taste
2 cup shiitake mushroom(s), sliced
1/3 cup bamboo shoots, sliced
9 oz firm tofu, about 1 cup, diced
1 Tbsp cornstarch, mixed with 2 tbsp water
1 Tbsp soy sauce
2 medium scallion(s), sliced
Instructions
1. In a soup pot, stir together broth, vinegar, hot sauce, soy sauce, mushrooms, bamboo shoots and tofu. Bring to a simmer and cook for 5 minutes. Stir in cornstarch and simmer 2 minutes more.
2. Serve, sprinkling each bowl with sliced scallions. Yields about 1 cup per serving.
Moo Shu Beef Lettuce Cups
POINTS® Value | 4
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Easy
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked lean ground beef (with 7% fat)
1 cup onion(s), yellow, thinly sliced
2 Tbsp ginger root, fresh, minced
2 medium garlic clove(s), minced
2 cup bok choy, thinly sliced
1 medium sweet red pepper(s), thinly sliced
2 cup button mushrooms, thinly sliced (about 10 mushrooms)
2 Tbsp low-sodium soy sauce
8 leaf bibb lettuce
Instructions
1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic, and cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
2. Add bok choy, pepper, mushrooms and soy sauce, and cook until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes.
3. Spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving. Serve with extra soy sauce if desired.
Sweet and sour shrimp
POINTS® Value | 7
Servings | 4
Preparation Time | 15 min
Cooking Time | 5 min
Level of Difficulty | Easy
Ingredients
1 1/2 Tbsp Dijon mustard
1 1/2 Tbsp rice wine vinegar
1 Tbsp vegetable oil
1 Tbsp honey
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, should be 1 lb flesh after peeled and deveined
3 cup cooked white rice
Instructions
1. Combine mustard, vinegar, oil, honey, salt and pepper in a medium bowl; add shrimp and chill for 1 hour. (Note: If you're short on time, simply baste the shrimp with the marinade a few times when grilling.)
2. Preheat grill or broiler. Grill or broil shrimp until pink and tender, turning once, about 5 minutes. Serve over rice. Yields about 3 ounces shrimp and 3/4 cup rice per serving.
