Weight Watchers Recipies

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Dry Meat Rub Mix

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1 teaspoon marjoram -- dried
• 1/2 teaspoon ground sage
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper -- to taste

1. Mix all the ingredients together store in a shaker of some sort and sprinkle on the meat before cooking or grilling. This will give the meat a very smooth and BBQ flavor and will please the taste buds. Try this I really think you will enjoy
   this.

Angel Hair Pasta with Creamy Mushroom Sauce

Recipe By : Better Homes and Gardens Online
Serving Size : 4 Preparation Time :0:00
Categories : Pasta 4 Points Per Serving
Amount Measure Ingredient -- Preparation Method

• 4 ounces angel hair pasta -- capellini
• 1 1/2 cups fresh mushrooms -- sliced
• 1 medium onion -- chopped
• 1 tablespoon butter -- or margarine
• 3 ounces fat-free cream cheese -- cut into cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup milk
• 2 tablespoons chives -- snipped

1. Cook pasta according to package directions; drain. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the butter or margarine until vegetables are tender.
2. Stir in cream cheese, salt, and pepper. Cook and stir over low heat until cheese is melted.
3. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately.

Description:
"4 Points Per Serving"
Source:
"Shared by: Jenn"
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Per serving: 181 Calories (kcal); 4g Total Fat; (22% calories from fat); 8g Protein;
27g Carbohydrate; 12mg Cholesterol; 292mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Asian Noodles in Satay Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta 7 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 1/2 cup water
• 3 carrots -- thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms -- thinly sliced
• 1 cup snow pea pod, fresh
• 3 scallions -- thinly sliced
• 1 tablespoon grated peeled gingerroot
• 3 cloves garlic -- minced
• 6 ounces fettucine
• 1/4 cup peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 1 small red bell pepper -- seeded and diced

1. Bring 1/4 cup water to boil in a skillet. Add the carrots, broccoli, and mushrooms, then bring back to a boil. Reduce heat, cover and simmer until the vegetables are just tender, about 4 minutes. Add the snow peas, scallions, ginger and garlic.
2. Cook uncovered, until the snow peas soften.
3. Meanwhile cook the fettuccine according to package directions.
4. Combine the peanut butter, soy sauce, lime juice, honey and the remaining 1/4 cup water in a bowl. Stir into the vegetables.
5. Add the bell pepper and the fettuccine; toss to coat.

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