V 5 Staying Alive Vegetable Juice Cocktail Ww 0 Pointsplus Recipes

VEGETABLE JUICE COCKTAIL

Steps:

• Puree all ingredients in a blender.
• Cover and refrigerate for one hour, strain, mix in salt& pepper and serve.

COPYCAT V8® JUICE

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

WW HEARTY TURKEY CHILI (4PTS=OLD SYSTEM; 6PT+POINTSPLUS)

Steps:

• Coat a Lg pot with cooking spray & place over med. heat.
• Add oil & onion (saute until soft, about 5 min).
• Add garlic & carrots (cook until garlic is softened, about 1 min).
• Add Turkey & brown meat (breaking it up w/ a woodedn spoon as it cooks, about 5 minute Stir to break up lumps).
• Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans, & green pepper. Bring mixture to a boil.
• Cover.
• Reduce heat & simmer until meat & vegtables are tender (about 30-45 min).
• Season to taste w/ salt & pepper. Garnish with scallions.
• Yeilds 1 Cup per serving = 4pts.
• UPDATE: Under the new PointsPlus Program it is now 6pts per serving (based on the nutrition facts next to recipe).

HOMEMADE VEGETABLE JUICE COCKTAIL

Steps:

• Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
• Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

HONEY-MUSTARD PORK CHOPS - WW 4 POINTSPLUS

Steps:

• Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper.
• Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times.
• Chill pork in marinade 4 hours or overnight, turning bag occasionally.
• Preheat broiler. Spray broiler rack with nonstick spray.
• Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.

GREEN APPLE JUICE

Steps:

• Juice the ginger first, than the apples.
• Place juice in a mason jar. Add the blue-green algae or green powder, screw on the lid, and shake well.
• To your health!