WEIGHT WATCHERS SUN DRIED TOMATO TAPENADE
Make and share this Weight Watchers Sun Dried Tomato Tapenade recipe from Food.com.
Provided by GingerlyJ
Categories Spreads
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Nutrition Facts : Calories 48.6, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.6, Sodium 344.5, Carbohydrate 6.3, Fiber 1.6, Sugar 3.7, Protein 1.7
OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Provided by cookiedog
Categories Greens
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
- Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
- Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
- Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4
SUN-DRIED TOMATO TAPENADE
This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2/3 c.
Number Of Ingredients 6
Steps:
- In a small bowl, cover tomatoes with boiling water.
- Let steep until softened, about 30 minutes.
- Drain, reserving 1/4 cup of the liquid.
- Finely chop tomatoes and return to the bowl.
- Mash garlic with salt until it forms a paste.
- Add to tomatoes, along with basil, oil and reserved steeping liquid.
- Mix well.
Nutrition Facts : Calories 342.7, Fat 22, SaturatedFat 3, Sodium 3775.9, Carbohydrate 35.1, Fiber 7.2, Sugar 20.6, Protein 9
SUN-DRIED TOMATO TAPENADE
This is from another web site. I haven't made yet, but it looks very simple to make without the anchovies. The recipe actually says a handful of kalamata olives and a drizzle of olive oil so I guessed.
Provided by cookalot 2
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
Nutrition Facts : Calories 350, Fat 30.8, SaturatedFat 4.2, Sodium 361.1, Carbohydrate 20.5, Fiber 5.1, Sugar 0.1, Protein 4.3
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SUN-DRIED TOMATO TAPENADE | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Appetizers,SnacksServings 12Total Time 10 mins
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
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