Un repas à 5,5 points / a 5 points supper

Bonjour tout le monde,

Voici une recette que je fais régulièrement et que tout le monde aime. A servir dans la journée « à points ».

Riz au thon (4 pers – 3,5 pts/pers sans le parmesan)
Dans un Wok, mettez 1cc de beurre 40% MG, faites revenir 1 oignon émincé dedans. Pendant ce temps, préparez 1 bouillon avec 1 tablette de bouillon de poule dans 50cl d’eau. Lorsque l’oignon est translucide, versez 120g de riz, remuez. Arrosez de 2 verres de bouillon, ajoutez 1cc de curry, assaisonnez, Laissez le riz absorber le liquide, rajoutez-en si le riz n’est pas cuit. A part, faites revenir 200g de thon dans 1cc de beurre 40% de matière grasse. Laissez cuire en remuant pendant 5 minutes, rajoutez 3 CS de crème allégée 4%. Versez dans le riz, remuez le tout. Servez avec du parmesan (1cc = point cadeau ; si plus, à comptabiliser).

Si vous servez ce plat avec en entrée :

Un velouté de courgettes 1 point/pers (faites revenir 1 courgette dans eau + ½ tablette de poule au pot allégée + sel + poivre + curry. Lorsque c’est cuit. Mixez le tout, ajoutez 1 St Moret Ligne et Plaisir, servez chaud)
100g Fromage blanc 0% 1 point
1 poire 0 points

Voilà un dîner à 5,5 points tout compris. De quoi maigrir tout en se faisant plaisir.

A bientôt. La Rêveuse

I offer you a menu based on recipes I have not tested myself. If you test them, please tell us how it was…

Carrot & Lemon Soup 0 Points Per Serving (Serves 4 )

1 pound of carrots, sliced
2 medium onions, diced
2 garlic cloves, crushed
1 liter hot water
2 cubes vegetable bullion (Herb-Ox brand makes a low sodium one that actually has flavor!)
grated rind and juice of 1 lemon
salt and pepper
Place all ingredients except lemon into saucepan. Bring to boil and simmer 25 minutes until veggies are soft. Remove from heat, put into blender (in batches if necessary) and blend until smooth. Return to pot, add lemon juice and rind. Add salt and pepper and reheat to serving temperature. I personally am not an onion fan. So I dice them really small and put them and the garlic into a pan sprayed with some PAM and saute them first. I cook them down over high heat until they are dark brown and shriveled (caramelized) and then a cup at a time, add 3 cups of water to the hot pan. Cook down in between each cup of water until the pan is dry or nearly dry again. After the 3rd cup, cook down just a bit and you should have a nice thick base. I use this as a base in a number of my recipes, from spaghetti, to stirfry, to soups, etc.

Vegetarian Rice Casserole - 5 Points Per Serving By : Weight Watchers - Simply the Best cookbook

2 1/2 cups cooked brown rice
2 cups cooked wild rice
1 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.

Ending the supper with an apple : 0 point

You will have a diner for a total of 5 points.

LOL (Lots of Love). The Dreamer

I tried this last night and even my non-veggie family loved it! :-)
1 tablespoon olive oil 2 onions -- chopped
2 stalks celery -- chopped
1/2 green bell pepper -- seeded and chopped
1 can diced tomatoes (no salt added) -- (14.5 oz)
1/2 cup minced parsley
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper