Ingredients:

1 tube prepared polenta
about 6 cups of Bolognese sauce
soy mozarella, grated

Directions:

Preheat oven to 400 degrees, butter a casserole dish.
Take 1 tube prepared polenta and slice into 1/4″ thick discs. Layer the polenta in the dish, making three rows of discs. Salt and pepper the polenta.  Spoon bolognese sauce in between the rows of polenta and top with mozzarella. Bake for 20 minutes.  

Spaghetti Bolognese
4 servings…Core or 8 points per serving

¾ pound ground lean beef
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced mushrooms
1 (14.5 oz) can diced tomatoes
1 TBS tomato paste
½ tsp each dried basil and oregano
¼ cup fat free milk
½ tsp salt
¼ tsp pepper
½ pound whole wheat spaghetti

Spray skillet with nonstick spray. Add beef and cook, stirring to break up until browned. Add the onion and garlic, cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, paste, and herbs and bring to boil. Reduce heat and simmer, covered 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.  Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with sauce.  

Instead of making the spaghetti, I used the Bolognese Sauce over the Polenta and used the Soyakaas Mozzarella Cheese and it turned out great.  Definitely one to try when you are craving italian.   I’m not sure what the points are for the polenta, but the Spaghetti Bolognese is only 4.

	HG’s No Harm Eggplant Parm

When we brought a beauteous eggplant (purple is pretty!) back to the HG HQ to make a better-for-you version of eggplant parmesan, we weren’t the only ones excited — our Fiber One practically jumped into the blender and blended itself into breadcrumbs (okay, slight exaggeration there). This super-cheesy, sauced-up dish is SO good, we devoured it in seconds. In fact, we’re lucky we snapped this pic in time. That yummy portion you see pictured was inhaled seconds later. BTW, this one is so guilt-free and good for you, feel free to indulge a little and eat a couple of servings at a time (that’s what we’ve been doing!).

Ingredients:
1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt’s Tomatoes Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)

Directions:
Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides — first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8″ X 8″ baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!

MAKES 4 SERVINGS

Serving Size: 1 generous portion (1/4th of recipe)
Calories: 170
Fat: 2.5g
Sodium: 872mg
Carbs: 29g
Fiber: 13g
Sugars: 5g
Protein: 15g POINTS® value 3*

I core-ified this recipe by using a can of diced tomatoes flavored with garlic and basil that I pureed with my immersion blender and used Soyakaas Mozzarella flavor cheese.   I also realized that this soy mozzarella is so much better than the fat free cheeses I’ve tried (that are core friendly).

1/4 cup popcorn (1 handful)

Put popcorn to cover the bottom of a lunch style brown bag.  Set the timer for anywhere from a 2 minutes to 2 1/2, just listen for the popcorn to stop popping (in my microwave it takes 2 minutes).  Enjoy.

Ways to spice it up:

Sprinkle some Butter Buds for a buttery taste

Sprinkle with a little Splenda for a sweet taste

Sprinkle with Chili Powder and Cumin for some Mexican flavor.

The possibilities are endless.  Its good and totally fat free this way.   From what I can see its a zero point snack – Yippee!!

From Good Housekeeping, triple-tested at the Good Housekeeping Research Institute

Jerk seasoning is a popular spice blend sold by many companies. Some, but not all blends, contain salt. Choose one that’s salt free — the spice combination in all brands is so flavorful, you won’t even miss it.

Ingredients:

2 lbs sweet potatoes, peeled and cut into 1-inch chunks

2 Granny Smith apples, each peeled, cored and cut into 8 wedges

4 – 6 oz. halibut steaks, 1 ½ inch thick

1 tbsp jerk seasoning

1 bag microwave-in-bag broccoli  florets

½ tsp salt

¼ tsp black pepper

1 lime, cut into 4 wedges 

Directions

In 5- to 6-quart saucepot, place steamer basket and 1 inch water; heat to boiling on high.   Place potatoes and apples in steamer basket; cover and steam on medium-low 20 minutes or until potatoes and apples are tender.   Meanwhile, grease ridged grill pan; heat on medium until hot.   Rub halibut steaks with jerk seasoning to season both sides.  Grill halibut 6 to 8 minutes or until opaque throughout, turning over once.   While halibut is cooking, microwave broccoli as label directs.   Place potatoes and apples in bowl; mash with salt and black pepper. Serve halibut with lime wedges, mashed sweet potatoes, and broccoli

NUTRITIONAL INFORMATION (per serving)

WEIGHT WATCHERS POINTS per serving – 8

http://www.goodhousekeeping.com/recipefinder/jerk-halibut-apple-sweet-potato-mash-ghk0208?kw=ist#