Chinese Vegetable Stir Fry

I'm sorry, but does this plate not look like something you would get in a restaurant? For dinner, we had a basic shell steak on the grill that had marinated for 2 days in Lawry's Sesame Ginger marinade. That is tasty stuff. But the Asian flavors in the marinade don't lend to corn on the cob the way the typical steakhouse marinade I use does. The vegetables were crisp and colorful ... I don't know why we don't use the wok more often.

1 tablespoon dark sesame oil
1/2 cup green bell peppers, sliced
1/2 cup red bell peppers, sliced
2 cups broccoli florets
1/4 cup plum sauce
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1/2 cup sliced mushrooms
1/2 cup baby corn
1/4 cup sliced water chestnuts
1/2 cup snow peapods
2 cups bok choy, sliced
1/4 cup sliced scallions

Heat the sesame oil over high heat in a wok. Add broccoli and peppers. Toss, cover tightly and cook for 5 minutes. Add plum sauce and soy sauce, stirring to mix well. Add garlic, mushrooms and corn. Toss, cover and cook another 3-5 minutes. Add water chestnuts, peapods, bok choy and scallions. Cover and cook for 3 minutes, just until bok choy has wilted.

Serve over rice or by itself.

Yields 4 servings.

Potato Leek Soup

Thanks for the delicious pic, Steph!
www.stephanieleigh.com

About 10 years ago, I had what I think was Potato Leek Soup once. I actually think it was vichyssoise, which is (I think) COLD potato leek soup. It was awful. Cold and so salty I could barely stomach 2 spoonfuls. So since then, I have been deathly afraid of the dreaded potato-leek combo.

Enter my new kitchen toy: the immersion blender. I have been eyeing one for a while ever since I decided that I would attempt to make my own baby food. I finally got one 2 weeks ago and I have been dying to puree everything in sight. I solicited for recipes in my Facebook status and several versions of the potato-leek combos were thrown back at me. No thanks.

THEN, I was helping a friend cook an anniversary dinner for her husband and she wanted to make potato leek soup. Argh...potato and leeks: my archenemy of the food combination world. I remembered that it would be hot and we could control the salt content. It came out pretty good and I really liked it, but it tasted a little too much like mashed potato soup, probably from the butter and whole milk we used. So here is my lighter, less-mashed-potatoey version. A definite keeper! I just can't get enough soup in the winter!

P.S. Happy Anniversary, Steph and Ian!

2 tablespoons extra virgin olive oil
3 leeks, white and pale green parts sliced thin (discard leaves)
1 large carrot, sliced
1 large celery stalk, sliced
2 cups water
2 cups chicken broth
3 medium Yukon potatoes (about 1 pound), cubed
1/4 cup fat-free milk
1/4 cup (loosely packed) fresh parsley leaves
1/2 teaspoon dried dill
salt and pepper to taste

Heat olive oil in a large stockpot over medium high heat. Add leeks, carrot and celery. Cover and cook for 10 minutes, until soft (do not brown).

Add water, broth and potatoes. Cover, and simmer for 20 minutes.

Remove from heat. Add milk and parsley. Using an immersion blender, puree soup until texture is smooth and even throughout. Careful not to overblend as the potatoes can break down too much and get gummy. Stir in dried dill and salt and pepper to taste.

Yields about 8 servings (3/4 cup per serving).

WW info:
flex - 2.5 points per serving
core - included

Crushed Potatoes

I haven't been blogging much but I religiously keep up with my blog reading (thank you, Google Reader!). I bookmarked Crash-Hot Potatoes at the Technicolor Kitchen and was inspired to alter it slightly. Being in the mood for baked potatoes one particular night but only have small white potatoes, I combined Patricia's recipe and a stuffed baked potato.

Smiles and clean plates were plentiful that evening.

16 small potatoes (Yukon Gold are my preference, about 2" in diameter)
non-stick cooking spray
olive oil
kosher salt
freshly ground pepper
1–1 1/2 cups shredded fat-free cheddar cheese
1 cup fat-free sour cream
2 tablespoons finely snipped chives

Preheat oven to 450 degrees.

Bring a large pot of water to a boil and add potatoes; boil for about 10-15 minutes, until soft yet firm.

Drain, and arrange on a baking sheet sprayed with non-stick cooking spray. Using the flat end of a meat mallet, squash each potato flat, until it is twice its original diameter. Drizzle the tops with olive oil, and scatter with salt and pepper. Bake on the top shelf of the oven for 20 minutes until crisp and golden brown.

Remove baking sheet from the oven and add approximately 1 tablespoon of shredded cheese to the top of each potato and give each mound of cheese a quick squirt of cooking spray (to aid in the melting if using fat-free cheese). Return to oven for 3-4 minutes, until cheese is melted. Remove from oven.

Mix 1 tablespoon of the chives into the sour cream in a small bowl and dollop about 1 tablespoon of sour cream on top of each potato. Garnish with remaining chives.

Yields 8 servings.

WW info:
Click here

Bruschetta with Pesto

Where I'm from (New York City), Italian bread comes in a long, skinny loaf like a French baguette. When I moved to MA, I found that the local Italian bread is a short, fat loaf that you can't really slice into small appetizer-size pieces, which is why I tend to use a French baguette for this particular dish.

I promise the appetizer will disappear very quickly, so be sure to make plenty. Or serve it as a side dish like I do when I'm grilling steak.

1 long crusty loaf of bread (French baguette or Italian bread)
4 ripe tomatoes, cored, seeded and diced
1/4 cup red onion, finely chopped
6 ounces buffalo mozzarella, diced
10-15 basil leaves, finely chopped
1 tablespoon extra virgin olive oil
kosher salt and fresh ground pepper
1/4 cup pesto
fresh Parmigiano Reggiano to garnish

Preheat oven to 400 degrees. Slice bread on the diagonal, making about 30 slices, each about 1/2" thick (quantity based on a loaf about 2' long). Lay slices on a baking sheet and bake until crispy.

While the bread is in the oven, toss the tomatoes, onion, mozzarella, basil and olive oil in a bowl. Add a pinch of salt and pepper.

Spread about 1/2 teaspoon of pesto on each slice of bread. Top each with a about 2 tablespoons of tomato mixture and thin sliver of Parmigiano Reggiano cheese.

Yields about 30 slices (depends on length of bread loaf).

Tasty Tools Event: Homemade Fruit Roll Ups

It's fate that this month's Tasty Tools event is The Mighty Blender. I've had this recipe bookmarked since I first saw it in the May issue of Gourmet, and it just happens to utilize a blender! And I mean, come on....who doesn't LOVE Fruit Roll Ups?!?!



So, a few tips on making this yummy, sticky-fingered treat:

1. You can use parchment paper in place of the Silpat. You'll yield a less bumpy result with the Silpat, but not everyone has one, so use what ya got!
2. I used a bit less sugar than the original recipe called for. It definitely depends on the strawberries you can get. I happened to find some that tasted as though they had been injected with sugar, so I cut the 3/4 cup down to a heaping 1/2 cup.

1 1/2 pounds strawberries
1/2 cup sugar

Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan. (Note: I skipped the straining step accidentally, and it came out fine.)

Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly, 45 minutes to 1 hour.

Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner (either Silpat or parchment paper).

Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, about 2 hours.

Cool on liner on a rack until completely dry, at least 3 hours and up to 24. (Note: Mine was cool in about 30 minutes!)

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

Yields 8 snack servings.

WW info:
1 point per serving

Mac and Cheese (inspired by Alton Brown)

My husband is a mac and cheese snob. Now, I don't mean he demands his macaroni served with truffle oil or anything like that. I just mean that he is just really, really picky when it comes this American classic. Next to my homemade macaroni and cheese, his favorite is Kraft in the blue box and Annie's. Its total comfort food.

A few years ago, I discovered Martha Stewart's recipe for mac and cheese and we just fell in love. I make it all the time, yet interestingly enough, I've never blogged it. Maybe because it became such a staple that I never thought to blog it. That, and since my blog is mostly Weight Watchers recipes, and macaroni and cheese is NOT a WW friendly recipe.

Then, a few weeks ago, I happened to catch Good Eats, For Whom the Cheese Melts 2, which was all about macaroni and cheese. Now everyone knows that Alton Brown "knows best." So since he claimed his macaroni was scientifically perfect, I had to try it. When I told my husband I was going to be trying a new mac and cheese recipe, there were a few grumbles under his breath about fixing that something that wasn't broken and divorce.

Of course, I had to make a few edits after reading the reviews and others for personal preference. I omitted the mustard powder (my husband hates mustard with a passion) and the onions (honestly, this just seemed like a weird addition to this dish).



Well, shuck my corn....my husband LOVED IT. I don't know if it was the mysterious flavor added by the paprika and bay leaf, or the slightly different consistency in the sauce (this sauce has less roux and an added egg compared to Martha's). Well, whatever it was, he went back for seconds and tried to make it back for thirds (but I stood between him and the dish).

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 3/4 cups fat-free milk
1 bay leaf
1/2 teaspoon paprika
fresh black pepper
1 large egg
10 ounces sharp cheddar, shredded
1 teaspoon kosher salt
1/4 cup panko bread crumbs
cooking spray
In a large pot of boiling, salted water cook the pasta to al dente. Rinse with cold water and set aside.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes, making sure it's free of lumps. (Note: I have never made a successful roux. I always wind up with a ball of flour. If this happens to you, make sure you whisk the roux into the milk with a little extra elbow grease to break it up.) Stir in the milk, bay leaf, pepper and paprika. Simmer for ten minutes and remove the bay leaf.
Beat egg in small bowl. Add about 1/4 cup of the hot milk, 1 tablespoon at a time, to the egg. (this is called tempering, when you raise the temperature of the beaten egg before adding it to the hot mixture, so you don't end up with scrambled eggs). Add egg mixture to the hot milk mixture and mix in thoroughly.

Stir in 3/4 of the cheese. Season with salt. Fold the cooked macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and then the bread crumbs. Spray top of casserole with cooking spray to evenly coat the bread crumbs. Bake for 30 minutes (I broiled for 3 minutes at the end to get a nice crunchy top). Remove from oven and rest for five minutes before serving. Yields 6-8 servings.

Original Recipe from Alton Brown

WW info:
Click here

Vegetable Tortellini Soup

picture coming soon....

Ladies and gentlemen, the Foodie Fashionista is back....for now. I haven't been cooking much at all over the past month as I have been very busy with work and somewhat under the weather, so when I am cooking, it's usually stuff I've already made in the past, which requires very little thinking.

So, while I've fallen behind in my cooking, I've also fallen behind in reading about other people's cooking. I must have near 1,000 blog updates to sort through in my Google Reader. While digging through some earlier today, I found this kitchen sink–type soup in Apples and Oranges. I altered it slightly (for instance, I added more tortellini to beef it up and make it more a meal). It came out delicious. I can't wait for lunch tomorrow!


1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 carrots, sliced into discs
1 celery stalk, diced
3 small white or Yukon Gold potatoes, peeled and diced
1 (15 oz) can of cannellini beans, drained and rinsed
1/2 cup frozen corn niblets
3/4 cup frozen green beans
1 (15 oz) can diced tomatoes
2 (15 oz) cans reduced sodium, fat-free chicken broth
3/4 cup crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 cup dried tortellini
salt and pepper to taste

Heat the olive oil in a stock pot. Add onions; cook for 5 minutes until soft. Add garlic, carrots, celery, and potatoes. Cook for another few minutes; add beans, corn, green beans, diced tomatoes (with liquid), broth, and crushed tomatoes. Stir well. Add seasonings and bring to a boil. Turn down to a simmer and add the tortellini. Cook until the tortellini is cooked through. Season to taste with salt and pepper (and basil, oregano, and thyme if desired).

Yields 6 servings.

WW info:
core: 1 point (for tortellini); all included (without tortellini)*
flex: 3 points
*To beef up the soup without tortellini, try 2/3 cup of whole-wheat elbow or alphabet macaroni

White Bean Garlic Dip

Move over hummus. White Bean Garlic Dip is moving in. I found this recipe in my Weight Watchers New Complete Cookbook. It is AWESOME! I'm slightly obssessed with cannellini beans ever since I discovered them for my Tuscan Bean Soup, but my problem is that I don't like chewing on beans. The texture is not my bag, but I like them all mushed up. Black beans? Yuck. Refried beans? Yes, please. Chick peas? Blech. Hummus or falafel? Yum.

6 large garlic cloves
1 (15 ounce) can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, minced

Preheat oven (or toaster oven) to 400 degrees. Place 4 garlic cloves in the center of a small square of foil and tent foil over cloves to create a pouch. Roast cloves for about 30 minutes. Unwrap foil and allow cloves to cool.

Squeeze the garlic from the skins into the bowl of a food processor. Add remaining 2 cloves of garlic, beans, lemon juice, salt and olive oil; puree. Stir in half the chopped red pepper and transfer to serving bowl. Garnish with remaining red pepper and parsley to serve.

Yields 1 1/2 cups.

WW info:
core - included
flex - 2 points per 1/4 cup serving.

Quinoa Corn Chowder

Is there anything more tummy-warming than chowder on a cold winter day? I'm not a huge fan of corn chowder, but I am a big fan of quinoa and I'm always looking for new ways to use it. I don't have a huge stockpile of recipes incorporating it since it is often used in place of rice or couscous and I don't use either of those ingredients much (brown rice makes an appearance on our table when a stir fry makes its way to our table, but that's pretty much the extent of our rice consumption.)

I recommend using a Yukon Gold potato with this recipe, as it is very soft and part of it will disintegrate into the soup, adding to its thickness. You can slo sub the dried herbs for fresh, just be sure to double their amounts, as dried herbs are much more potent than fresh.

1 Tbsp olive oil
1 small Onion, finely chopped
1 large garlic clove; crushed and minced
1 lg Potato; peeled and cubed
1 1/2 cups corn kernels
3/8 cups uncooked quinoa
2 cups fat-free, low sodium chicken broth (or vegetable broth)
2 bay leaves
1 cup skim milk
1/4 cup diced red pepper
1 tsp fresh dill
1 tsp dried thyme
Salt and pepper; to taste

Heat the olive oil over medium-high heat. Saute the onion, garlic, and red pepper until soft. Add the corn and potato, cook for another 5 minutes. Add stock, bay leaf and quinoa; stir well. Simmer for 30 minutes. Add milk, dill and thyme. Simmer for another 10 minutes. Remove bay leaves; add salt and pepper to taste. Garnish with dill to serve.

Yields 4 servings

WW info:
core - included
flex - 3 points

Roasted Potatoes with Yellow and Red Piperade

Piperade: A traditional Basque dish that is comprised of peppers, onions, and tomatoes in olive oil. (Thank you, Wiki!)

These potatoes involved a little more work and effort for roasted potatoes but the final dish is wonderful. All the flavors come together perfectly. I found the recipe in the Thanksgiving issue of Bon Appetit where it was shown as a potential Thanksgiving side dish. I personally don't know if these flavors would work alongside traditional Turkey Day fare, but I will definitely make it again. I did alter the recipe slightly and I think it came out wonderful.

non-stick cooking spray
1 large red bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 large yellow bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 small red onion, sliced thin
2 Tbsp olive oil
coarse kosher salt
freshly ground black pepper
1 pound Yukon Gold potatoes (about 4 large potatoes), sliced into thick
1/4 tsp garlic powder
1/4 cup Italian flat leaf parsley, chopped
1/4 shallots, finely chopped
2 Tbsp fresh basil, finely chopped

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a bowl, toss the bell pepper strips and red onion strips with the olive oil. Add to baking dish and season with salt and pepper. Toss to coat salt and pepper evenly. Roast for 10 minutes. Add potatoes over the peppers and onion and spray generously with non-stick cooking spray. Season with salt, pepper, and garlic powder and toss with peppers and onion. Return dish to oven and continue to roast until the potatoes are golden brown, about 40 minutes.

Toss parsley and shallots into potatoes and roast an additional 5 minutes. Garnish with chopped basil immediately prior to serving.

Yields 4 servings.

Original recipe

WW info:
core - included
flex - 3 points

Frittata with Mushrooms and Spinach

I just realized that this is my first "breakfast" post. I guess I'm not a fancy breakfast person. Give me some basic scrambled eggs or a bowl of cereal most days. Unless I'm hosting some weekend guests, in which case, I break out all the fancies (I even made fruit salad).

2 medium Yukon Gold potatoes (about 8 ounces), sliced very thin
non-stick cooking spray
1 small onion, diced
6 ounces cremini mushrooms, sliced
3 cups chopped spinach leaves
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 cup fat-free egg substitute
3 eggs, beaten
1/2 cup fat-free shredded cheddar cheese
1/4 cup crumbled goat cheese (optional)

Preheat the oven to 350 degrees. Place potato slices in a steamer and steam for about 5-6 minutes. Spray a 10" pie plate with non stick cooking spray. Lay steamed potato slices in the bottom of the pie plate, overlapping them and covering the whole surface. Season with salt and pepper.

Spray a large skillet with non-stick cooking spray and cook onion and mushrooms until soft. Add spinach to pan and allow to wilt, about 3 minutes. Add in garlic powder, thyme and pepper; mix well. Remove from heat.

In a large bowl, mix the egg substitute and eggs. Pour half the mixture over the potatoes. Add the spinach mixture and half the shredded cheddar cheese. Pour the remaining half of the egg mixture over that, and then the remaining cheddar cheese. (Optional step: Sprinkle the crumbled cheese over the top).

Place in the oven and bake for about 30 minutes, or until the egg is set. Broil for 2 minutes to crisp up the top surface.

Yields 6 servings.


WW info:
core - all included (without goat cheese); .5 points (with goat cheese)
flex - 3 points

And my husband's idea of breakfast (he's not the fancy frittata type)

Sicilian Pasta

Last spring, my husband and I took a cruise around the Mediterranean. Our stop on the isle of Sicily left us in the town of Taormina. A gorgeous coastal town, high up on a cliff overlooking the Ionian Sea. Well, I'm sure its gorgeous when it's not raining, which it was when we were there. As it was our first day in Italy, we were determined to find a delicious authentic Italian lunch. We decided to get lost in the back alleys of the town and avoid the restaurants right on the main drag. When it started to pour, we decided to duck into a little restaurant whose name escapes me right now.

Prior to our trip, I had read that eggplant is a major staple in the Sicilian diet. After reviewing the menu, I settled on the Pasta alla Siciliana—pasta tossed with eggplant, garlic, tomatoes, and a little cheese. It also had lots of garlic, crushed red pepper, and fresh basil. It was one of the best meals I ever had.

Having made eggplant for one last night (according to my husband, he is "over" eggplant), I had plenty left over so I decided to recreate this memory.


1 large eggplant
coarse salt
8 oz whole-wheat penne or rigatoni
1 Tbsp olive oil, divided
1/4 tsp crushed red pepper
non-stick cooking spray (olive oil flavor if available)
4 garlic cloves, sliced paper thin
2 cups marinara sauce
1/2 cup fat-free shredded mozzarella cheese
1/2 cup fresh basil, roughly chopped and loosely packed

Peel the eggplant and slice into 1/2" thick rounds. Salt both sides generously and allow to sit for about 30 minutes. After 30 minutes, blot the moisture from the eggplant and cut the eggplant into cubes.

Bring a pot of water to a boil and cook the pasta to desired tenderness. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat half of the olive oil over medium-high heat. Add the red pepper and cook for one minute. Add the eggplant and spray generously with non-stick cooking spray. Saute until the eggplant is soft, cooked through and brown on the outside. Add the remaining the olive oil and the garlic. Toss and cook for 2-3 minutes.

Stir in the marinara sauce and drained pasta. Add reserved pasta water if necessary to help the sauce coat the pasta. Stir in cheese until melted. Toss in fresh basil right before serving.

Yields 4 servings.

WW info:
core - included
flex - 5 points

Eggplant Towers with Herbed Ricotta

This dish is like a mini version of my Eggplant Lasagna and can be modified all the way down to one serving (which is actually how I made it for dinner tonight and just refigured the amounts for the recipe below). Serve either 2 towers as an entree or one tower with a side of pasta.

1 large eggplant (at least about 4" in diameter and 9" long)*
coarse salt
non-stick olive oil cooking spray
1 cup fat-free ricotta cheese
1/4 tsp Italian seasoning
1/8 tsp garlic powder
1 cup fat-free shredded mozzarella cheese
2 cups marinara sauce, divided
*The size of the eggplant will determine the number of servings

Peel eggplant and slice into rounds 1/4" thick, making . Sprinkle both sides of the eggplant rounds with salt and lay flat for about 30 minutes, allowing the moisture to rise to the surface of the eggplant.

Preheat oven to 400 degrees. Blot moisture from both sides of the eggplant with a paper towel. Spray a non-stick baking sheet with cooking spray and light spray both sides of the eggplant rounds. Bake for 15 minutes, flip eggplant, and bake another 15 minutes. Meanwhile, mix ricotta cheese, Italian seasoning, and garlic powder in a small bowl.

Remove baking sheet from oven. Place about 1 tablespoon of the ricotta mixture in the center of one eggplant round. Stack a second round on top of that. Spread another tablespoon of ricotta on top of that, finishing with a third eggplant round on top. Repeat process until there are 8 towers total.

Spread about 1 tablespoon on marinara sauce over the top of each tower. Return baking sheet to the oven and bake for about 10 minutes. Sprinkle about 1/8 cup of shredded mozzarella over the top of each tower and bake another 5 minutes or until cheese is melted.

To serve, divided remaining marinara sauce between 4 plates and plate 2 towers per plate on top of sauce. Garnish with a sprinkle of dried or fresh minced basil.

Yields 4 servings (2 towers per serving).

WW info:
flex - 4 points per serving (2 points per tower)
core - included

Baked Pasta with Tons of Vegetables

In an effort to "sneak" some vegetables onto my husband's plate, I thought I might try this. My plan was both a success and failure. A success because he LOVED it! A failure because he exact words were, "Wow, I like this so much better than your other baked ziti." Turns out he has always hated my plain baked ziti (sans veggies) but never had the heart to tell me. Oh well... at least he really like this. And I don't have to force the veggies down his throat. Amen to that.

2 1/2 cups uncooked penne or ziti (regular or whole wheat)
2 Tbsp olive oil
3/4 cup onion, chopped
1 cup red pepper, chopped
1/2 cup green pepper chopped
1/2 cup orange pepper chopped
1/2 cup zucchini, chopped
1 cup crimini mushrooms, chopped
4 cloves garlic, chopped
1 tsp dried basil
1 tsp oregano
1/4 tsp black pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups marinara sauce
1 cup frozen spinach, thawed and water squeezed out
1 cup fat-free ricotta cheese
1/2 cup fat-free shredded mozzarella cheese
non-stick cooking spray

Preheat oven to 375 degrees. Cook pasta until al dente. Drain and set aside.

Heat olive oil in a large skillet. Add onions and peppers and saute until soft, about 5 minutes. Add zucchini, mushrooms, and garlic. Continue to cook another 5-7 minutes. Stir in basil, oregano, pepper, tomatoes, marinara sauce and spinach. Bring to a boil and then turn heat down to simmer. Cover and simmer for 10 minutes.

Stir cooked pasta and half the ricotta cheese into the sauce. Transfer the pasta mixture into a 9x13 glass baking dish. Dollop the remaining ricotta cheese on top of the pasta and cover. Bake for 20 minutes. Sprinkle mozzarella cheese oand spry lightly with cooking spray. Return to oven and cook until the cheese has melted.

Yields 6 servings.

WW info:
flex: 5 points per serving
core: all included if using whole wheat pasta

Spinach Dip

No secrets here.

1 (16 ounce) fat-free sour cream
1 packet vegetable dip mix
1 (10 ounce) package frozen spinach, defrosted

Mix sour cream and dip mix together well. Squeeze as much moisture from spinach as possible and fold into sour cream mixture.

Serve with veggies.

Yields 12 servings (1/4 cup of dip per serving).

WW info:
core-included
flex-1 point per serving

Pan Fried Polenta

Hellooooooooo cornmeal! Who knew that cornmeal was a legal food item on WW core? Not me! So how psyched was I to find this information out? Then to only find out that polenta is cornmeal and water? Hmm.... the wheels are turning. I just got a new cookbook and there is a recipe for polenta, so I'm off and running. The best parts is, the cookbook isn't even a diet cookbook. Good food can be found in non-diet cookbooks!

2 1/4 cups water
1/2 tsp salt
1 cup coarse cornmeal
1 Tbsp grated Parmesan cheese
non-stick cooking spray
1 egg, beaten (or 1/4 cup fat-free egg substitute)
1/8 cup seasoned breadcrumbs
1 cup marinara sauce

Bring the water and salt to a boil in a 2 quart saucepan and gradually sprinkle in the cornmeal, stirring constantly to break up any lumps. Stir in Parmesan cheese. Turn heat down and simmer for 30 minutes, stirring frequently until the cornmeal gets thick and starts to pull away from the sides of the pan.

Spray an 8x8 pan with non-stick cooking spray and spoon in cooked cornmeal. Spread out evenly, using the back of a wet spoon or spatula. Allow to fully cool to room temperature, about 2 hours.

Cut cornmeal into 16 squares. Spray a large skillet with cooking spray and heat over medium heat. Pour breadcrumbs into a flat bowl. Using a pastry brush or basting brush, brush tops and bottoms of squares with egg and place squares in breadcrumbs to lightly coat with breadcrumbs. Cook squares until golden brown on both sides.

Yields 8 servings.

WW info:
flex - 1.5 points per serving.
core - included (the amount of breadcrumbs and cheese divided up among 8 servings makes the point amount trivial)

Eggplant Lasagna

I found this recipe in Everyday Food magazine a while back. After slightly tweaking it, its become a staple in our house. You can also grill the eggplant slices, rather than roast them in oven. You also don't have to use fat free cheese, but thats the best way for me to figure out WW points.

1 large eggplant
non-stick cooking spray
2 cups of tomato sauce
8 ounces fat-free ricotta cheese
1 cup fat-free mozzarella cheese, shredded
1 egg
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil


Preheat oven to 425°F.

Cut top and bottom off eggplant and discard. Stand eggplant up on one end and slice downward, creating ¼" to ½" slices, for a total of 8 slices. Brush each side of the eggplant slices with olive oil and lay flat on cookie sheet. Bake for 15 minutes. Turn slices over and bake another 10 minutes.

Meanwhile, mix the egg, ricotta cheese, ½ cup mozzarella cheese, garlic powder, basil, and oregano in a medium bowl.

In an 8" x 8" baking dish, pour enough sauce to coat the bottom. Then layer two slices of eggplant, side by side. Spoon cheese mixture on top of eggplant slices (about 2 or 3 spoonfuls per slice) and pour sauce over the cheese layer to coat it. Continue layering of eggplant, cheese, and sauce, making sure to alternate the direction of the eggplant 90° with every layer. Bake for 25 minutes.

Sprinkle remaining mozzarella cheese over dish and bake until melted, about 5 minutes. Let cool for 5 minutes before slicing.

Yields 4 servings when served on its own, or 6 servings if served with a side of pasta.

WW info:
core - all included if using fat-free cheeses and sauce made from core ingredients
flex - 3 points per serving based on 6 servings; 4 points per serving based on 4 servings.

Tuscan Bean Soup (with Tomatoes)

After my Tuscan Bean Soup with Roasted Peppers came out too much like hot hummus (delicious, but very hummus-y), I decided that maybe it needed tomatoes instead of the peppers. Holy crap....I could eat the whole pot of this in one sitting.

1 tablespoon olive oil
1 small onion, chopped
1 (14 oz) can of fat free, low sodium chicken broth*
1 (15 oz) can of cannellini beans
2-3 cloves of garlic, roasted
1 cup diced tomatoes (drained if using canned)
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
1/4 cup basil leaves, chopped

*To make this a vegetarian dish, use vegetable broth.


Add olive oil to a large saucepan and heat over medium-high heat. Add onions and cook until they start to get translucent, about 5 minutes. Add a splash of chicken broth to deglaze the bottom of the pan; slowly add the rest of the broth. Stir in garlic paste from roasted garlic cloves. Add beans, tomatoes, basil and oregano. Bring to a boil and simmer for 15 minutes.

Remove from heat. Ladle half the mixture into a blender and puree until you reach your desired texture. Carefully transfer hot liquid to another pot. Repeat process with 2nd half of soup mixture. Return all pureed soup to blender and puree for about 15-20 seconds. If mixture seems too thick, add chicken broth one tablespoon at a time until you have reached your desired consistency.

Return completed pureed batch to stove and bring to a boil. Simmer for 15-20 minutes; season with salt and pepper to taste.

Stir in fresh basil leaves right before serving and serve with a crusty bread.

Yields 4 half-cup servings.

WW info:
Core-all included
Flex-2 points per serving

Tuscan Bean Soup (with Roasted Peppers)

I had a random can of cannellini beans in the pantry and did not want to make bean dip so I thought I'd get creative. I searched for soup recipes but nothing really peaked my interest, so I just decided to throw my favorite flavors in the pot and see what comes out in the end.

1 tablespoon olive oil
1 small onion, chopped
1 (14 oz) can of fat free, low sodium chicken broth*
2 cloves of garlic, roasted
1 (15 oz) can cannellini beans, drained and rinsed
1 small red bell pepper, roasted (about 5-6 strips)
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
1/4 cup basil leaves, chopped

*To make as a vegetarian dish, use vegetable broth.




Add olive oil to a large saucepan and heat over medium-high heat. Add onions and cook until they start to get translucent, about 5 minutes. Add a splash of chicken broth to deglaze the bottom of the pan; slowly add the rest of the broth. Stir in garlic paste from roasted garlic cloves. Add beans, peppers, basil and oregano. Bring to a boil and simmer for 15 minutes.

Remove from heat. Ladle half the mixture into a blender and puree until you reach your desired texture. Carefully transfer hot liquid to another pot. Repeat process with 2nd half of soup mixture. **Always be very careful when transferring and pureeing extremely hot substances. It is safest to do this process in small batches.**

Return completed pureed batch to stove and bring to a boil. Simmer for 15-20 minutes; season with salt and pepper to taste.

Stir in fresh basil leaves right before serving and serve with a crusty bread.

Yields 4 half-cup servings.

WW info:
Core-all included
Flex-2 points per serving

Roasted Red Pepper Hummus

My favorite spread.

1 garlic clove
1 (15 oz.) can of chick peas
1 roasted red pepper, sliced
2 Tbsp. lemon juice
1 Tbsp. tahini
2 Tbsp. extra virgin olive oil

Place the garlic clove in the food processor and pulse until finely chopped. Add chick peas, red pepper, lemon juice, and tahini. Close food processor and turn on, slowly drizzling in the olive oil. Process until smooth.

Serve with celery sticks, carrot sticks, and/or pita wedges.

Yields 2 cups.

WW info: 2 points per 1/4 cup serving