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side dishes

POINTS® Value: 6 Servings:  8 Preparation Time:  30 min Cooking Time:  33 min Level of Difficulty:  Moderate

This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce.

Ingredients

• 1/4 cup all-purpose flour
• 2 1/2 cup fat-free evaporated milk
• 2 medium garlic clove(s), minced
• 1/3 cup grated Parmesan cheese
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
• 10 oz cooked winter squash, thawed if frozen
• 1 cup part-skim mozzarella cheese, shredded
• 3/4 cup golden seedless raisins
• 2 Tbsp pine nuts, chopped

Instructions

• Preheat oven to 350°F.
• Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
• Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
• Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.
• This recipe is part of our Cook Once, Eat All Week series. To learn more about this month’s theme, make-ahead pasta bakes and casseroles, click here.

Notes

• You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins

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side dishes

Ingredients

• 2 cup cherry tomato(es), small, red
• 2 cup cherry tomato(es), small, yellow
• 2 medium shallot(s), minced
• 1 medium garlic clove(s), minced
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground
• 2 Tbsp pine nuts
• 1/4 cup basil, fresh, slivered

Instructions

• Preheat oven to 400ºF.
• Tear off four 12-inch or larger sheets of heavy-duty aluminum foil. In a medium bowl, toss together tomatoes, shallots, garlic, salt and pepper. Spoon 1/4 of tomato mixture in center of each piece of foil; bring up sides of foil to center. Seal foil making sure to leave space in each packet for air to circulate.
• Place packets in a roasting pan and cook until tomatoes are aromatic and tender, about 20 to 30 minutes, depending on tomato size.
• Meanwhile, warm a small nonstick skillet over medium heat. Place pine nuts in skillet and cook, shaking pan frequently, until pine nuts start to lightly brown, about 30 seconds; immediately remove nuts from skillet and set aside.
• Remove packets from oven and let sit for 5 minutes; open each packet but be careful of escaping steam. Sprinkle each packet with 1 tablespoon of basil and 1/2 tablespoon of pine nuts. Yields 1 packet per serving.

Notes

• You can also cook these on an outdoor grill until aromatic.

  Serve these tomatoes warm or at room temperature, as a side dish or as a topping for grilled chicken or fish.

Servings |  4 Preparation Time |  20 min Cooking Time |  25 min Level of Difficulty |  Easy side dishes |  This combo of feta, chickpeas, sauteed scallions and spaghetti squash makes a fantastic vegetarian main course or a great side dish with chicken or fish.

• 2 pound raw spaghetti squash
• 2 tsp olive oil
• 1/2 cup scallion(s), sliced
• 2 tsp minced garlic
• 14 1/2 oz canned diced tomatoes, undrained
• 1 cup canned chickpeas, drained and rinsed
• 1 tsp dried oregano
• 1 tsp lemon zest, freshly grated
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 cup dill, or mint, fresh, chopped
• 1/4 cup pot cheese, or fat-free crumbled feta

• Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat and bring to a slow boil.
• Meanwhile, cut cooked squash in half lengthwise and scrape out seeds (if using microwave). Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash and 1 tablespoon of cheese per serving.

 Add a dash of red pepper flakes for an extra kick.

Broccoli Cheddar Nuggets

10 oz. Frozen Broccoli
1/2 Cup Seasoned Bread Crumbs
3/4 cup Kraft Fat Free Shredded Cheese
1/8 teaspoon Salt
1/4 Cup Egg Substitute

Serves: 7 (2 Nuggets Each)
Per Serving: 69 Calories; 1g Fat (8.1% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 411mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 1  ( www.AimeesAdventures.com)

1 1/2 pound frozen cut green beans
3 Tbsp low-sodium soy sauce
1 Tbsp sesame oil
1 tsp SPLENDA No Calorie Sweetener
1 Tbsp minced garlic

Cook beans until tender,4-5 minutes.

Spray a wok or 10″ skillet, place over med-high heat. Add garlic cook stirring constantly until soft 20-30 seconds. Add green beans strirring constantly about 2 minutes. Add soy sauce mixture and continue to cook and stir until most of liquid is absorbed, 1-2 minutes

Ingredients:
1 1/4 cup orange juice
1/2 cup golden seedless raisins
3/4 tsp table salt
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp black pepper
1/8 tsp ground cinnamon
1 cup uncooked couscous
1 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), minced
2 small zucchini, cut into 1/2-inch (1.25cm) wedges
1/2 cup frozen green peas, thawed
2 Tbsp slivered almonds
1 tsp orange zest, grated

Instructions:

• In a medium saucepan, combine orange juice, raisins, 1/2 tsp salt, the cumin, ginger, 1/8 tsp pepper and the cinnamon. Bring to a boil.

• Add couscous and stir. Cover, remove from heat and let stand 5 minutes.

• Meanwhile, in a large nonstick skillet, heat oil. Sauté onion and garlic until they begin to soften, about 2 minutes.

• Add zucchini and cook until vegetables begin to brown, about 3 minutes.

• Stir in peas, almonds and remaining salt and pepper. Heat to serving temperature, about 1 minute.

• Transfer couscous to a bowl and fluff with fork. Add vegetables and orange zest. Toss to combine.

POINTS® Value: 6
Servings: 4
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Moderate

1 (4.9 oz.) Box Betty Crocker Scalloped Potatoes
2/3 Skim Milk
2 Cups Boiling Water
1/4 Cup 2% Shredded Mozzarella Cheese
1/4 Cup 2% Shredded Cheddar Cheese
34 Slices Turkey Pepperoni

Preheat oven to 400 degrees. Spray an 8×8 inch baking dish with non-stick cooking spray. Place the milk and water in the prepared dish and stir in the package of cheese seasoning that comes with the potatoes. Next add the potatoes and stir to coat. Mix both cheeses together in a small bowl. Reserve 2 tablespoons and sprinkle the rest over the potatoes. Place the pepperoni evenly over the cheese. Cover and cook for 20 minutes, then uncover and continue baking for another 10-15 minutes. Remove from oven and immediately sprinkle the remaining cheese on top. Let the dish cool for 4-5 minutes before cutting.

Serves: 6
Per Serving (excluding unknown items): 147 Calories; 5g Fat (29.7% calories from fat); 8g Protein; 19g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. (www.AimeesAdventures.com

Makes 6 serving
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 10 minutes EASE OF PREPARATION: Moderate

2 eggplants (about 2 pounds total)
3 egg whites
3 tablespoons water
1 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese (1 ounce), divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup slivered fresh basil leaves
2 1/2 cups tomato sauce
3/4 cup grated part-skim mozzarella cheese (3 ounces)
1. Preheat oven to 400°F. Lightly oil two baking sheets or coat them with nonstick cooking spray. Also oil an 8-by-11 1/2-inch baking dish or coat it with nonstick cooking spray.
2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
NUTRITION INFORMATION: Per serving: 203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 29 g carbohydrate; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.

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

POINTS Value: 3
Servings:  4
Preparation Time:  15 min
Cooking Time:  35 min
Level of Difficulty:  Moderate

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Ingredients

• 1 sprays cooking spray
• 1/3 cup seasoned bread crumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 medium raw eggplant
• 2 large egg white(s), lightly beaten
• 1 1/2 cup canned tomato sauce
• 1/2 cup part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Preheat oven to 350 degrees. Prepare the corn by pulling off any parts of the husk from that stick out or are brown. If the corn has a lot of silks sticking out of the top, use a pair of kitchen scissors and cut them off. Soak corn for 1 minute in cool water and shake any excess water off. Place each ear directly onto the middle oven rack. Cook for 35-40 minutes. Remove from oven and allow to cool slightly. To serve, simply pull the husks back from the corn (you can pull it completely off, or use it as a handle) and remove any silks (the silks should come right off). Enjoy!

Serves: 4 (1 Each)
Per Serving: 77 Calories; 1g Fat (10.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain (Starch).
WWP: 1 (www.AimeesAdventures.com)

In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and
paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in
tomatoes.

Cover and refrigerate at least 30 minutes. Gently stir again before serving.

1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

1 8oz package cole slaw mix
¾/ cup fat-free mayonnaise
3 teaspoons splenda
1 dash cayenne pepper
Garlic powder
Celery seeds
Salt and pepper

Mix all ingredients together and serve.

Serves 4
Points value 0

For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

8 Servings

WW Recipe Review Board
Courtesy of BHODGES 2

2 lbs. potatoes, boiled, cooled, and cubed
1 c. celery, chopped
2 hard-boiled eggs, chopped
½ c. green onions
1/2 c. FF mayo
1 c. FF plain yogurt
1 T. vinegar
1 T. mustard
Salt and pepper to taste
¼ c. green onions

Boil potatoes, cool slightly and cut into cubes.

Mix mayo, yogurt, vinegar, mustard, salt and pepper in a bowl.

Add potatoes, celery and onion; toss. Stir in eggs.

Cover and refrigerate at least 4 hours to blend flavors and chill.

12 Servings – 3 Points Flex – Core Approved

6 c chopped green cabbage (buy a bag of pre-shredded coleslaw cabbage to save time)
1 lb lean ground beef
1 small onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 c water
2 cans tomato soup
2 c instant brown rice (not cooked)
1/3 c grated or shredded FF or soy cheddar cheese

Preheat oven to 350*. Spray a 2-qt casserole dish with Pam. Place the chopped cabbage in the dish.

Brown the beef and onion in a skillet; drain excess fat.

Add the rice, salt and pepper to the ground beef. Mix in the 2 cans of soup and the water and pour over the meat mixture. Stir well, then pour over the cabbage in the casserole dish.

Cover and bake for 50 minutes. Remove from oven, sprinkle cheese on top and bake uncovered for 5 more minutes. Let stand a few minutes before serving.

1 pound uncooked boneless, skinless chicken breast
20 oz frozen hash brown potatoes
1/4 medium onion(s)
10 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
1/2 serving Good Seasons Ranch mix

Combine all ingredients into a slow cooker. Mix and cover. Cook on low for 6-8 hours.

Servings: 6
Points: 4

Prepare grill. Combine tomatoes, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic in small bowl.

Remove brown gills from the underside of mushroom caps, using spoon. Discard gills. Remove stem and discard

Combine 1/2 teaspoon oil, soy sauce and juice in small bowl; brush over both sides of caps. Place caps, stem side down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/2 cup tomato mixture into each mushroom cap. Cover grill and cook for 3 minutes or until cheese melts. Sprinkle with parsley.

4 servings – 1 point each

While that is going, add the condensed soup and cheddar together in a pot and heat until cheese is melted.

When broccoli is finished, drain off excess liquid. In a med. to large casserole combine soup mixture, cooked rice, and broccoli. Stir until all ingredients are incorporated.

Bake at 350 for 15-20 minutes.

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.

We’re serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we’ve been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, cilantro, and pepper

Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 – 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, and red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point! (THIS IS TOTALLY YUMMY!!!)