Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a Weight Watchers recipe circa '88 or '89. Zuchinis & veggies, co-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Weight Watchers recipe circa '88 or '89. Zuchinis & veggies, co),it will help you,my kids.
Answers:
well as luck would have it i just bought a weight watchers cookbook today at the library's weekly discard book sale. hopefully this is what you're looking for:
1/4 cup diced onion
1 garlic clove, minced
1 cup each thinly sliced carrots and zucchini
2 teaspoons chopped fresh parsley
1/4 teaspoon each thyme leaves and salt
1/8 teaspoon pepper
2 cups water
in 1 1/2 quart nonstick saucepan combine onion and garlic and cook until onion is translucent; add carrots, zucchini, parsley, thyme, salt, and pepper. cover and cook over low heat, stirring occasionally, until vegetables ar tender, about 10 minutes; add water and bring to a boil. reduce heat to medium and cook until vegetables are soft, about 20 minutes. remove from heat and let cool slightly. remove 1/2 cup soup from pan and reserve. pour remaining soup into blender container and process at low speed until smooth; return pureed and reserved mixture to saucepan and cook, stirring constantly, until thoroughly combined. serve hot or cold.
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Kitty said: Yes.I need a Weight Watchers recipe circa '88 or '89. Zuchinis & veggies, co-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a Weight Watchers recipe circa '88 or '89. Zuchinis & veggies, co),it will help you,my kids.
Answers:
well as luck would have it i just bought a weight watchers cookbook today at the library's weekly discard book sale. hopefully this is what you're looking for:
1/4 cup diced onion
1 garlic clove, minced
1 cup each thinly sliced carrots and zucchini
2 teaspoons chopped fresh parsley
1/4 teaspoon each thyme leaves and salt
1/8 teaspoon pepper
2 cups water
in 1 1/2 quart nonstick saucepan combine onion and garlic and cook until onion is translucent; add carrots, zucchini, parsley, thyme, salt, and pepper. cover and cook over low heat, stirring occasionally, until vegetables ar tender, about 10 minutes; add water and bring to a boil. reduce heat to medium and cook until vegetables are soft, about 20 minutes. remove from heat and let cool slightly. remove 1/2 cup soup from pan and reserve. pour remaining soup into blender container and process at low speed until smooth; return pureed and reserved mixture to saucepan and cook, stirring constantly, until thoroughly combined. serve hot or cold.
correctness,It's Non-profit and only for informational purposes.
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