Weight Watchers offer resolution-ary recipe collection

January 27, 1993|By Knight-Ridder News Service

"Weight Watchers Favorite Homestyle Recipes" has arrived just in time to lend support to some of those perennial New Year's resolutions. It features hearty and healthful dishes that reflect up-to-date information on weight loss and nutrition.

This new collection has 250 recipes chosen in a contest among Weight Watchers members and staff. The winning dishes were then refined for maximum nutrition and taste.

Each recipe is accompanied by the complete Weight Watchers Selection Information, to help those on the Weight Watchers Food Plan keep track of daily choices.

There's also a per-serving nutritional analysis of calories, protein, fat, carbohydrates, calcium, sodium, cholesterol and dietary fiber. The figures for these are based on precise recipe ingredients and specified portions.

Recipes are straightforward, easy to follow, and cover breakfast, appetizers, soups, salads, fish, poultry, meat, side dishes, desserts and snacks. There is also a section on vegetarian entrees. It's best to have a kitchen scale, as many of the ingredients are given in ounces.

Here are some recipes from the book:

$ Garden pasta pie Serves 6

1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves, minced

3 cups cooked linguine

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1/4 teaspoon freshly ground black pepper

1 cup part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg, lightly beaten

2 medium tomatoes, cored and sliced

1 1/2 cups sliced zucchini

1 1/2 ounces shredded part-skim mozzarella cheese

Heat oven to 375 degrees. Spray an 8-inch springform pan with nonstick cooking spray and set aside. In a small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is translucent, 3 minutes.

Transfer onion and garlic to medium bowl. Add linguine, parsley, lemon juice and 1/2 teaspoon each oregano and basil. Add pepper and toss well. In a small bowl, combine ricotta, 2 tablespoons of the Parmesan cheese, the egg and the remaining herbs; stir into linguine mixture until blended.

Place half the linguine mixture in prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining linguine mixture. Top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining Parmesan. Cover with foil; place on baking sheet; bake 35 minute. Remove foil; bake until golden, 5 minutes longer. Let stand 10 minutes before cutting.

French country potatoes

Serves 2

2 teaspoons reduced-calorie tub margarine

1/4 cup chopped onion

1/4 cup sliced mushrooms

10 ounces thinly sliced pared potatoes

1/8 teaspoon dried rosemary, crushed

1/8 teaspoon freshly ground black pepper

1 packet low-sodium instant chicken broth mix

1/3 cup water

3/4 ounce Swiss cheese, shredded

Heat oven to 425 degrees. Spray 1-quart casserole with nonstick cooking spray.

In a medium nonstick skillet, melt margarine over medium heat; add onion and mushrooms; cook over medium heat until onion is translucent, about 2 minutes. Stir in potatoes, rosemary and pepper. Transfer to prepared casserole.

In a 1-cup measure, stir together chicken broth mix and 1/3 cup water; pour over potatoes and top evenly with cheese. Bake, uncoverd, until potatoes are fork-tender, about 30 to 35 minutes.

Cookbook helps you watch what you eat.

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