Eggs With Polenta and Spicy Black Beans

• 1 (16 oz) tube prepared polenta, cut into 12 equal slices (Found @ Stop and Shop in Deli)
• 1 (15 ½ oz) can black beans, rinsed and drained
• 1 cup fat free salsa
• ½ tsp chili powder
• 4 large eggs
• ½ cup reduced fat shredded pepper jack cheese
• 2 TBSP chopped fresh cilantro

1. Preheat oven to 425. Spray baking sheet with nonstick spray
2. Arrange polenta slices in single layer on baking sheet. Spray lightly with nonstick spray. Bake until hot, about 20 minutes.
3. Combine beans, salsa and chili powder in small saucepan, bring to boil. Reduce heat and simmer, covered about 10 minutes.
4. Spray large nonstick skillet with nonstick spray and place over medium heat. Crack eggs into skillet and cook until yolks just begin to set, about 2-4 minutes. Remove skillet from heat, sprinkle eggs with cheese and cilantro. Cover skillet and let stand until cheese melts, about 2 minutes.
5. To serve, place 3 slices of polenta on each of 4 plates. Spoon ½ cup bean mixture over each and top with 1 egg.

Open Faced Bacon, Gouda, and Apple Sandwiches

• 4 slices Canadian bacon
• 2 whole grain English Muffins, split and toasted
• 2 tsp whole grain mustard
• 1 small apple cored and sliced
• 4 thin slices smoked gouda cheese, about 2 oz.

1. Spray large, nonstick skillet with nonstick spray and set over medium heat. Add bacon and cook, turning once, until lightly browned, about 4 minutes.
2. Preheat broiler. Spread cut side of English muffins evenly with mustard. Layer evenly with bacon, apple and gouda. Place on baking sheet and broil 5 inches from heat until cheese melts, about 1 minute

 

Serves 4
Weight Watchers Points Plus Value = 5 Points


 

 

 

Broccoli-Potato Soup With Sharp Cheddar Cheese

• 1 tsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 small baking potato, peeled, chopped
• 1 cup water
• ¼ cup fat free half and half
• Salt and pepper
• 1 (14 ½ oz) can low sodium chicken broth
• 1 pound broccoli, cut in 2 inch florets with stems sliced
• ½ cup shredded low fat sharp cheddar

1. Heat oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft. About 5 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add potato, broth and water, bring to boil. Add broccoli and return to boil.
2. Reduce heat, simmer partially covered, 5 minutes. Remove ½ cup broccoli florets and set aside. Simmer until potato is tender, about 5 minutes longer.

Serves 4
Weight Watchers Points Plus Value = 3

Sauteed Tilapia with Almonds and Cherries

• 1 Tbsp sliced almonds
• 1 lb raw or (4) 4 ounce fillets
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tsp extra virging olive oil, divided
• 1 small onion, chopped
• 2 Tbsp dry white wine
• 1/2 cup sweet cherries, pitted and halved (If using frozen, thaw first)
• 1/2 cup reduced sodium, fat free vegetable broth
• 1/2 tsp dried thyme

1. Toast the almonds in a skillet over medium low hear until aromatic and golden, shake the pan while cooking for 4 minute or so, transfer to a bowl.
2. Season the fish with Kosher Salt and Pepper. Heat 2 tsp EVOO in the skillett, then add the fish. Cook until firm and lighly browned, about 2 minutes, then flip and cook for two more minutes.
3. Remove fish to 4 serving plates.
4. Heat 1 tsp EVOO in the skillett, then add the onion. Cook until translucent, but not burned.
5. Add wine to deglaze the pan and cook for 20 seconds to burn off alcohol. Add cherries, broth and thyme. Heat unitl simmering and cook for 30 seconds to reduce the liquid. Divide the sauce and toasted almonds equally onto the fish. Serve at once.

Serves 4
Weight Watchers Points Plus Value = 4

North African Meatball Stew

• 1 pound ground lean beef (5% fat or less)
• 2 TBSP finely chopped fresh cilantro
• 2 tsp ground cumin
• 2 tsp olive oil
• 1 onion, chopped
• 2 garlic cloves minced
• 1 cup diced tomatoes
• ¾ cup water
• 3 TBSP tomato paste
• 2 TBSP lemon juice
• 2 TBSP chopped fresh mint
  
  

1. Mix together beef, cilantro, 1 tsp cumin, salt and pepper in a large bowl until combined. With damp hands, shape mixture into 24 1 inch meatballs.
2. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook stirring until fragrant, about 30 seconds. Stir in tomatoes, water, tomato paste, and remaining 1 tsp of cumin, salt and pepper to taste. Bring to boil
3. Add meatballs to skillet. Reduce heat and simmer, covered, until meatballs are cooked through and sauce is thickened. About 30 minutes. Stir in lemon juice and sprinkle with mint.

Serving Size = 6 Meatballs and 2/3 cup of sauce
Serves 4
Weight Watchers Points Plus = 5 Points

Artichoke-Cauliflower Gratin

• 2 tsp olive oil
• 1 large onion thinly sliced
• 2 garlic cloves, thinly sliced
• ¼ tsp salt
• 2 TBSP plain dried breadcrumbs
• 2 TBSP chopped fresh parsley
• 1 tsp chopped fresh thyme
• 2 cups cauliflower florets
• 2 (9-oz) packages frozen artichoke hearts, thawed
• 2 TBSP grated parmesan cheese
  

1. Preheat oven to 400. Spray 7 x 11 inch baking dish with nonstick spray
2. Heat oil in large nonstick skillet over medium heat. Add onion, garlic, and salt. Cook, stirring occasionally until onion is tender, about 8 minutes. Stir in breadcrumbs, parsley and thyme.
3. Bring medium saucepan of water to boil. Add cauliflower and cook until just tender, about 5 minutes. Drain.
4. Place artichokes and cauliflower in prepared baking dish. (May also add 1 cup cherry tomatoes at this time) Top with onion mixture, sprinkle with Parmesan. Bake until hot and topping is lightly browned, about 30 minu

Serves 6
Weight Watchers Points Plus = 2 Points

Tomato Caprese Salad

• 1 Cup Spring Mix
• 2 tsp. olive oil
• Drizzle of Aged Balsamic
• 3 garlic cloves, minced
• ¼ Pint Cherry Tomato
• ¼ Pint Cherry Sized Fresh Mozzarella
• 2 tbsp Fresh Minced Basil
  

1. Wash Spring Mix and put on a chilled plate.
2. Add Mozzarella and Tomatoes to a bowl, add Olive Oil, Basil, Salt and Pepper. Mix Well to coat.
3. Arrange Tom/Mozz on plate next to Spring Mix, Drizzle aged Balsamic over top.

Serves 1
Weight Watchers Points Plus = 2 Points

Filet Mignon With Garlic Cream Sauce

• 4 (¼ lb) filet mignons, trimmed
• 2 tsp. olive oil
• 3 garlic cloves, minced
• ¼ cup dry white wine or reduced sodium chicken broth
• 2 TBSP reduced fat garlic and herb spread able cheese

1. Sprinkle steaks evenly with salt and pepper. Heat skillet over medium high heat and add oil. Place steaks in skillet and cook to preferred wellness. Transfer to plate and cover with foil to keep warm.
2. Add garlic to same skillet. Cook, stirring constantly about 1 minute. Stir in wine and cook stirring until reduced by half, about 3-4 minutes. Add cheese, turn off heat and melt. Spoon over steaks.

Serves 4
Weight Watchers Points Plus = 6 Points

Meatloaf with Carmelized Onions and Shitake Mushrooms

• 
  2 tsp Olive Oil
• 1 large onion, chopped
• 2 garlic cloves minced
• 1 cup tomato sauce
• ½ cup whole grain, dried breadcrumbs
• 2 lg. egg whites, slightly beaten
• 2 tsp Worcestershire sauce 1 tsp dried basil
• 1 tsp dried oregano
• salt/pepper
• ½ lb. fresh shiitake mushrooms, stems discarded and sliced thinly
• 1 and ½ lb. ground beef (7% or less fat)

1. Preheat oven to 350. Spray loaf pan with nonstick spray
2. Heat 1 tsp oil in medium nonstick skillet over medium high heat.
3. Add onion and cook, stirring occasionally until onion is tender, about 10 minutes.
4. Add garlic and cook, until fragrant…about 30 seconds. Transfer to large bowl.
5. Add remaining 1 tsp oil to skillet, add mushrooms and cook, stirring occasionally until browned, 6-7 minutes.
6. Add to bowl with onion and let cool about 5 minutes.
7. Add beef, ½ cup tomato sauce, bread crumbs, egg whites, Worcestershire sauce, basil, oregano, salt and pepper to bowl and mix until well blended.
8. Transfer mix to loaf pan (4x9 inch) Spread remaining ½ cup tomato sauce over top. Bake until instant read thermometer inserted to center of loaf reads 160. About 1 hour. Let stand about 5 minutes before slicing.

Serves 6
Weight Watchers Points Plus value = 5