Helens Marinated Carrots For Wieght Watchers Recipes

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

HELEN'S MARINATED CARROTS FOR WIEGHT WATCHERS

Steps:

• Peel and slice carrots-cook until crisp and tender.
• Put in ice water and drain.
• Put rest of ingredients (exept sweetener) in saucepan and bring to boil.
• Remove from fire and add sweetener.
• Pour over carrots and put cover on container.
• Let set several hours.

GLAZED CARROTS - WEIGHT WATCHERS

Steps:

• Melt margarine in saucepan. Add onion and cook, until softened, 2-3 minutes.
• Add lemon juice, honey, cinnamon, and salt, stirring constantly until heated through and mix well.
• Add carrots and toss to coat.

WW ROASTED CARROTS

Steps:

• Heat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft, toss in the parsley, salt and pepper.

CARROT CUPCAKES - WEIGHT WATCHERS

Steps:

• Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
• Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
• To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
• Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.

STEAMED CARROTS WITH GARLIC-GINGER BUTTER (WEIGHT WATCHER FRIEND

Steps:

• Prepare garlic; let stand 10 minutes.
• Steam carrots, covered, 10 minutes or until tender.
• Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.