Serves: 6 WW Points: 1 Ingredients: 1 hothouse cucumber salt 16 ounces plain yogurt 3 tablespoons minced fresh basil 2 tablespoons chopped fresh mint 1 tablespoon minced green onion 1 small garlic clove — minced salt freshly ground pepper Instructions: Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse… Continue reading
Category: Vegetables
Cheddar-Asparagus Potpie
Serves: 6 WW Points: 5 Ingredients: 1 pound asparagus — sliced 2 cups red potato — diced 1/2 cup all-purpose flour 1 1/2 teaspoons paprika 3/4 teaspoon salt 1/8 teaspoon red pepper — ground 1 clove garlic — minced 2 1/2 cups milk, skim 1 cup reduced fat cheddar cheese — shredded 3/4 cup ham,… Continue reading
Apple Stuffed Mushrooms
Serves: 32 WW Points: 0 Ingredients: 32 large fresh mushrooms vegetable cooking spray 3 tablespoons finely chopped celery 1/2 cup minced apple 2 tablespoons dry fine breadcrumbs 1 tablespoon chopped fresh parsley 2 tablespoons finely chopped walnuts — toasted 1 tablespoon crumbled blue cheese 2 teaspoons lemon juice Instructions: Clean mushrooms with damp paper towels.… Continue reading
Roasted Broccoli – My Favorite
I don’t know when or how it started, but once I started roasting my broccoli – wow. I can’t have it any other way! We’ve been buying broccoli crowns lately because they’ve been on sale at my local supermarkets. I cut them up, spread it out on a baking sheet, and either do 1-2 tsp… Continue reading
Oven-Roasted Herbed Vegetable Rounds
Serves: 6 WW Points: 1 Ingredients: 4 servings olive oil cooking spray (5 one-second sprays per serving) 1 medium zucchini — sliced crosswise into 1/8″-thick slices 1 medium yellow summer squash — sliced crosswise into 1/8″-thick slices 2 small sweet potatoes — peeled, and sliced crosswise into 1/8″-thick slices 2 large carrots — peeled, and… Continue reading
Parmesan Zucchini
Serves: 4 WW Points: 2 Ingredients: 2 medium zucchini — sliced diagonally about 1/4″ thick 1 medium onion — thinly sliced 2 tablespoon olive oil Salt — to taste Freshly-ground black pepper — to taste 3 tablespoon freshly-grated Parmesan cheese Instructions: Preheat oven to 375 degrees. Layer the zucchini and onion slices in a 9-… Continue reading
Puree Of Butternut Squash
Serves: 8 WW Points: 2 Ingredients: 2 teaspoons canola oil 4 cups sliced cleaned leeks – (abt 3 to 4 leeks) 2 pounds butternut squash — peeled, seeded, and cut into 2″ chunks 3/4 cup low-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon grated nutmeg Instructions: In a large nonstick… Continue reading
Sauteed Fresh Corn
Serves: 4 WW Points: 2 Ingredients: Kernels from 4 ears of corn 1 teaspoon oil 1/2 cup julienned Prosciutto ham — Note: You may substitute lean luncheon ham or smoked turkey if desired. 1 bell pepper — diced 1 teaspoon minced garlic Instructions: Remove kernels from corn. In a large skillet add oil and strips… Continue reading
Asparagus With Hazelnut Butter
Serves: 4 WW Points: 2 Ingredients: 1 pound fresh asparagus 2 tablespoons butter 1 tablespoon chopped hazelnuts Instructions: Steam asparagus until tender. Place into a serving dish. In a saute pan melt the butter; add hazelnuts. Saute until butter turns golden brown — do not let butter burn. Pour over asparagus and serve. Nutritional Analysis:… Continue reading
Broccoli And Cauliflower Salad
Serves: 8 WW Points: 1 Ingredients: 5 tablespoons reduced-calorie mayonnaise 1 tablespoon cider vinegar 1/2 teaspoon freshly-ground black pepper 4 cups broccoli florets 4 cups cauliflower florets 2 carrots — shredded 1/2 red onion — finely chopped Instructions: In a large bowl, combine the mayonnaise, vinegar and pepper. Add the broccoli, cauliflower, carrots and onion;… Continue reading