1 large bag Romaine lettuce
2 cloves garlic
1 medium lemon
2 T. vegetable or olive oil
3 T. shredded Parmesan cheese
salt and pepper to taste
In large bowl, press 2 cloves garlic. With waxed paper, rub the bowl with the pressed garlic until well coated. Add Romaine, and toss well so that lettuce is coated with garlic. Cut lemon in half, squeeze juice over lettuce. Pour oil over lettuce and toss well. Sprinkle Parmesan, salt and pepper over salad and toss again. Serve immediately.
* You can add any veggies that you like to this salad, Roma tomatoes and red onions are especially good. For a light meal you can add 3 oz. cooked chicken breast slices, for an additional 3 points. You can also add 2 T. fat free croutons for an additional point. Tastes just like the real thing!
Forgot to list serving size: This recipe makes 2 large servings at 4 points each. Cutting the oil down to 1 T. makes it 3 points per serving.
You can also make a wonderful ceasar dressing with :
silken tofu (1/2 lb)
4 cloves garlic
2 tbsp balsamic vinegar
1/4 tsp anchovie paste (optional)
1 tsp extra virgin olive oil
kosher salt, fresh pepper to taste
water or fat free broth if needed to thin
blend above ingredients in blender or food processor
toss with romaine lettuce, tons of pepper and add fresh parmesan as a topping... both my kids love it! Hubby doesn't know the difference (of course I give them croutons too)
This was posted by Voyger on a crime forum I belong to. Here in NM we have the best green chili!
Chili-Cheese Casserole For A Crowd - Source: WW Vegetarian Cookbook -
2 tsp olive oil
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 1/2 tbsps. chili powder
1 tbsp.dried oregano
1 tbsp. unsweetened cocoa
1 tsp.ground cumin
6 garlic cloves, minced
2 cups water
1 1/2 cups uncooked bulgur or cracked wheat
2 tablespoons minced fresh cilantro
1 (16 oz. can) can pinto beans, drained
1(15 oz.)can black beans, drained
1 (14.5 oz.) can no-salt added diced tomatoes, undrained
1 (14 1/2 oz.) can of vegetable broth (such as Swansons) undiluted
2 drained canned chipolte chilies in adobe sauce, minced
Cooking Spray
2 Cups (8 oz.) shredded reduced fat Mexican cheese blend (such as Sargento)...you can also use regular a regular cheese mixture of cheddar and monterey jack....Divided
3 1/2 oz. bite-sized baked tortilla chips (about 66 chips).....
1. Preheat oven to 375%
2. Heat oil in Dutch oven over medium high heat. Add onion and next 7 ingredients. Sautee 5 minutes. Add water and next 7 ingredients. Bring to a boil. Reduce and simmer uncovered for 10 minutes stirring occasionally.
3. Spoon half of bean mixture into a13 X 9 inch baking dish coated with cooking spray. Sprinkle with one cup of the cheese. Top with remaining bean mixture. Cover and bake at 375% for 40 minutes. Uncover and sprinkle with remaining 1 cup of cheese.
4. Bake an additional 10 minutes or until cheese is melted....Serve with chips, or tortillas on the side....
NOTES : if you haven't made this yet you will absolutely LOVE it (at least we did). We found it to be so "meaty" tasting that we ate it as a main dish...just a green salad and maybe a glass of wine and you are all set. One other thing that I really like is that we both work and I am constantly searching for things that I can make on weekends and then just "nuke and eat" after work.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* use any variety of mushroom such as: portabella, shiitake, cremini, oyster, baby bella or a combination. Use about 16-20 oz (usually 2 packages). Jane used 2 packages of Baby Bellas and Kikkoman light teriyaki sauce.
Combine marinade ingredients in a large zip-lock bag. Squeeze bag in order to mix marinade ingredients well.
Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you're using large portabellos-slice them 1/4 inch thick).
Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.
Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.
Per MasterCook:
Each of 6 half-cup servings= 48 Calories; 1g Fat (18.4% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 349mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
SERVES: 4 POINTS PER SERVE: 5 PREP: 15 MINS PASTRY RESTING: 30 MINS COOKING: 35 MINS
Not suitable for freezing
PASTRY:
1 cup plain flour
30g (1oz) reduced-fat margarine
1 egg yolk
iced water
FILLING:
100g (3.5oz) reduced-fat fetta cheese, crumbled
1/4 cup basil leaves, roughly chopped
70g (2.5oz) sun-dried tomatoes, sliced
1/2 cup reduced-fat tasty cheese, grated
2 eggs
1 cup skim milk
1. Process flour and margarine in food processor for 30 seconds or until fine and crumbly. Add egg yolk and water (a tablespoon or two at a time). Process until mixture is combined.
2. Knead dough lightly. Wrap in cling film and refrigerate for 25-30 minutes.
3. Roll pastry out to fit a 20cm (7.5 in) loose-bottomed quiche tin to form a pastry case. Trim edges. Line case with baking paper and fill with a layer of dried beans or rice. Bake in 180C (356F) oven for 10 minutes or until lightly browned. Remove paper and beans.
4. Sprinkle fetta over pastry case followed by the basil, tomatoes and cheese.
5. Pour the combined eggs and milk over. Bake in the oven for 30-35 minutes or until filling is set. Serve warm or cold.
Skillet Macaroni BBQ 4 servings
2 tsp Olive oil
1 Large onion , chopped
1 Large Green Pepper, chopped
2 cloves worth of minced garlic
1 1/4 cup water
1 lb can of stewed or crushed tomatoes
1/4 cup BBQ sauce
4 oz (approx 1 1/2 cup) whole wheat elbow macaroni
1 cup canned or frozen corn
Heat oil in a skiillet over medium heat. Add onion, green pepper and garlic. Cook, stirring frequently until vegetables are tender.
Add water, tomatoes and BBQ sauce. When mixture boils, stir in macaroni and corn. Reduce heat to low, cover and simmer ~20 minutes. If macaroni is not tender at 20 minutes, cook longer &/or add additional water if needed.
I calulated this to be about 4 points per serving. [I am new to WW, so please feel free to let me know if I calculated incorrectly].
If desired cheese can be added to individual servings. (for additional points).
I made this tonight and even my picky eater ate it. My almost 2 yr old ate 3 helpings and my almost 3 yr old even came back for more.
1 9oz package refrigerated reduced fat cheese ravioli
2 cups chopped cauliflower florets
2 teaspoons of extra virgin olive oil
2 garlic cloves minced
1 28oz can petite diced tomatoes in juice
1/2 teaspoon Itallian seasoning
1 cup shredded fat free mozerella cheese
2 Tablespoons freshly grated Parmesen cheese
1. Preheat oven to 400 F. Spray 1qt. baking dish with nonstick spray.
2. Bring lg pot of water to a boil; add the ravioli and cauliflower and boil just until the ravioli float to the top, about 2 min. (pasta will continue to cook in the oven). Drain and set aside.
3. Meanwhile, heat the oil in a large nonstick skillet over med. heat. Add the garlic and saute' 30 seconds. Add the tomatoes and Itallian seasoning and bring to a boil. Reduce heat and simmer, covered 5 min.
4. Add the pasta and cauliflower to the skillet and toss to coat. Transfer to the prepared baking dish. Sprinkle with cheeses and bake until the mozerella is bubbly about 20 min. Let stand 5 min before serving.
Per serving (about 1 cup)
243 calories
7g fat
2g sat fat
0g trans fat
70mg cholesterol
1228mg sodium
27g carb
4g fiber
19g protein
POINTS 5
2 Large Eggplants (about 1.5 pounds), peeled and sliced 1/2" thick
2 Egg Whites, lightly beaten with 2 Tablespoons Water
1 Cup Seasoned Italian Bread Crumbs
2 Cups Reduced Fat Spaghetti Sauce
1 1/2 Cups Shredded Fat Free Mozzarella Cheese
6 Tablespoons Grated Parmesan Cheese
Preheat oven to 375 degrees.
Spray 2 cookie sheets with non-stick cooking spray.
Coat eggplant slices with egg white, then bread crumbs.
Arrange on prepared baking sheets; bake 30 minutes.
Turn slices over; bake, until browned on both sides, 10 minutes longer.
Remove from oven; leave oven on.
Spread 1/2 cup sauce over bottom of a 9x13" baking dish.
Arrange half of the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses.
Repeat layers.
Bake, covered, until heated through and cheese is melted, 30-40 minutes.
I made this the other night and it turned out FABULOUS (9 points for the entire dish if you wanna eat it all)....even better leftover the next day too! Filling and good for you too.
One eggplant sliced and salted (to get the bitters out salt and put in a colander or blanch in salt water)
1 small can of tomato sauce no salt added
2 Tb grated parmesan
1 tsp minced garlic
2 TB seasoned bread crumbs
2 egg whites
1 tsp olive oil
1 oz shredded mozzarella cheese (more if you want but dont forget to calculate points for the extra)
Pam spray
Mix everything in a tupperware bowl except the mozzarella and pam
put the eggplant into the bowl and shake to coat the eggplant.
In a large skillet spray with pam and "fry" the eggplant until browned on each side. Then layer it in a cake pan sprinkle the cheese on it and bake in a 375 degree oven for 10-15 mins.
This is AWESOMELY FILLING!!!!
Tofu and Broccoli Stir-Fry (From "Stir Crazy - More than 100 Quick, Low-Fat Recipes for Your Wok or Stir-Fry Pan" by Susan Jane Cheney )
Freezing gives tofu a light, spongy texture and makes it super-absorbent. Try this over noodles or rice.
1 pound firm tofu, frozen, thawed, and well pressed
1/4 cup plus 2 tablespoons shoyu or natural soy sauce (I'll use soy sauce, I don't know what shoyu is!!)
2 teaspoons dark sesame oil
1/4 cup fresh lemon juice
1 1/2 teaspoons kuzu powder (I have no idea what kuzu powder is, I may leave this out; this looks like it is used as a thickening agent, maybe I can use corn starch instead)
1 tablespoon cold vegetable stock or water
1 tablespoon peanut oil
1 large onion, sliced thin
8 cloves garlic, minced
4 teaspoons grated peeled fresh ginger
6 to 8 cups broccoli, cut into small florets and stems
3/4 to 1 cup vegetable stock
2 to 4 teaspons lightly toasted sesame seeds
1. Cut the tofu into 1/2-inch diced pieces. In a bowl,whish 1/4 cup of the soy sauce with the dark sesame oil and lemon juice. Add the tofu and marinate for 10 minutes or so, occasionally stirring gently.
2. Combine the kuzu and cold stock or water; set aside for 2 or 3 minutes, until the kuzu is dissolved thoroughly. Whish in the remaining soy sauce.
3. Set a wok over high heat. Pour the peanut oil around the rim, then til the pan to coat the sides. Add the onion and stirfry for 2 to minutes until translucent. Stir in the garlic and ginger. Continue to stir-fry, gradually adding the broccoli.
4. Add the tofu, marinade, and 3/4 cup of the stock. Cover the wok and steam briefly, until the broccoli is crisp-tender and still bright green. If necessary, add 2 to 4 tablespoons more stock and steam for 1or 2 minutes longer.
5. Add the dissolved kuzu and soy sauce mixture and stir constantly until the liquid thickens. Serve immediately, garnished with sesame seeds.
Serves 4.
Calories: 253; Total fat: 12 g; Protein 13 g; Carbohydrates: 22g; Cholesterol: 0 g; Sodium: 1576 mg (maybe the sodium will be lower since I use low sodium soy sauce)
Cooking spray
1 teaspoon olive oil
1 pound zucchini (about 2), cut into 1/2-inch cubes
3/4 cup chopped carrot
1 (9-ounce) refrigerated package 3-cheese tortellini (storebought)
2 cups tomato and basil pasta sauce
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1. Preheat oven to 375°*
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and carrot: cook, stirring occasional*ly, 10-12 minutes or until lightly browned. Remove from heat.
3. Cook the tortellini according to package directions, omitting salt and fat.
Drain, reserving 1/2 cup cooking liquid. Add pasta sauce and reserved 1/2
cup cooking liquid to zucchini mixture; stir well.
Coat an 11x7 inch oven proof baking dish with cooking spray.
Spread 1/2 cup pasta /veggie sauce mixture in the bottom of the baking dish. Spoon tortellini over top, and cover with remaining pasta sauce
mixture.
Cover and bake at 375* for 15 minutes. Uncover and sprinkle with
cheese. Bake, uncov*ered, an additional 15 minutes or until cheese bubbly and lightly browned.
Serves 4 (serving size: 1/4 casserole)
at 7 points per serving.
Ingredients:
2 tsp. olive oil
1 onion
1 small eggplant
2 portobello mushroom caps
28 ounces diced tomato
water
4 ounces Tepeh
1/2 cup ricotta
4 sheets Whole Grain Lasagna
1/2 cup part skim mozzarella cheese
1. Chop onion and mushrooms, and cook in skillet with oil until crisp-tender (about 5 minutes).
2. Cut eggplant into 1-inch cubes. Add to skillet and cook until soft (about 8 minutes).
3. Crumble tempeh and mix into vegetables. Cook until flavors meld; about 5 minutes.
4. Place vegetables in an even layer, and lay lasagna noodles on top. Add diced tomatoes and 2 cups water. Bring to boil, then simmer, covered, about 20 minutes, until noodles are tender.
5. Add spoonfuls of ricotta on top of noodles, and sprinkle with mozzarella cheese. Cover for another three minutes, until cheese melts.
Fake Caesar Salad- 4 points per large serving!
Portobello Layered Mashed Potatoes -- 3 pts
Eggplant Parmesan (Core)
