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.

1 bag baby spinach
8 oz sliced strawberries
1/4 red onion,sliced
1/4 c sliced almonds
optional 1/2 cucumber

Divine Dressing: 1/3 c splenda or sugar
Juice of one lemon
1 tsp. poppy seeds
2 tbs. white wine vinegar
1 tbs. veggie or olive oil

I saw her make this on her show last weekend and thought it sounded AMAZING!

Copyright, 2007, Ellie Krieger, All rights reserved
FoodNetwork Link
Show: Healthy Appetite with Ellie Krieger
Episode: Ready to Go

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat’s cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Recipe Analysis Note: Ingredients without discrete measurements such as “Salt, to taste” or “Ice cream, optional” are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

Nutrition Information – 4 Servings – 2Points Each
Nutritional Analysis Per Serving
Calories 80
Total fat 5g
Saturated fat 1.5g
Monounsaturated fat 3g
Polyunsaturated fat 0.5g
Cholesterol 2g
Sodium 160mg
Protein 3g
Carbohydrates 7.5g
Fiber 2.5g

In a large bowl, combine the chicken, lime juice, mango/papaya, celery, and scallions.

In a small bowl, whisk together the yogurt, mayonnaise, spices, salt, and pepper to taste. Add to the chicken mixture, and toss. Arrange a mound of chicken on top of the lettuce. Garnish each portion with chopped cashews, if using.

Serves 6

– Joan Lunden’s Healthy Cooking

2pts/ pizza cup!
–

This recipe was posted on the DFW WW Community Board this morning. Enjoy.

Chicken Salad in Melon Halves

40 small seedless green grapes, halved
¾ cup diced cooked chicken breast
½ cup chopped sweet onion
½ cup seeded and chopped green bell pepper
4 teaspoons fat-free mayonnaise
1 small cantaloupe, halved and seeded

Combine the grapes, chicken, onion, bell pepper and mayonnaise in a small bowl and refrigerate.
Spoon ½ of the salad into the hollowed out center of each melon.

Unwrap cheeses and place in microwave for 30sec to minute to soften. Combine together crumbs, mushroom stems and cheese. Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet. Cook 20 min at 400 degrees Fahrenheit or until stuffing is lightly browned on top. Let cool, then serve. Mushrooms will be juicy.

Guesstimated 10 servings – 2points each.

Hey, Steak ‘n Shake — keep your fatty, greasy, ridiculously high-calorie bacon and cheese melts to yourself!  HG’s got one that uses slimmed-down ingredients and tastes almost as good as the real thing.  Yeah, it really does.  Try it.

Ingredients:

2 slices Wonder Light White Bread (or another light bread**)

2 strips Jennie-O Extra Lean Turkey Bacon

2 slices Kraft Free Singles, American (or another fat-free American cheese**)

20 sprays I Can’t Believe It’s Not Butter! Spray

Directions:

In a skillet sprayed with no-cal cooking spray, cook bacon strips on medium heat until crispy and fully cooked (about 5 minutes).  Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice.  Top the unsprayed side of 1 slice of bread with a slice of cheese.  Place cooked bacon strips on top of cheese, and cover with second slice of cheese.  Next, top with the other bread slice (with the buttered side facing up).  Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1 – 2 minutes per side).  Use a spatula to press down on sandwich while it cooks.  Slice sandwich down the middle, diagonally, or just bite right into it!  
Serving Size: 1 sandwich
Calories: 195
Fat: 3g
Sodium: 850mg
Carbs: 23g
Fiber: 5g
Sugars: 3g
Protein: 18g
*3 Points