Nina's Stir Fry with Peanut Sauce & Quorn - 5 points per serving

Quorn with Peanut Sauce (This is an ovo-vegetarian meal as Quorn has egg in it)

At 4 Servings this points out to 5 points per serving. Uncertain of exact serving size.

Sauce:
Place in a measuring cup: 1C Vegetable Broth, 1T Soy Sauce, 1 1/2t minced garlic, 1T Rice Vinegar, 1T Sambal Oelek (less if you don't want it spicy), 3/4t sugar. Whisk together and set aside.

Stir Fry:
2C Quorn Tenders
1T Coconut Oil
2C Broccoli or Rainbow Slaw (you could use a cabbage based if you prefer)
2C Mushrooms, sliced
1/2C Onion, sliced (optional)
1C Baby Bok Choy, sliced lengthwise
1C Sugar Snap or Snow Peas
3T Peanut Butter, chunky
1/2t White Pepper
Any nonstick oil spray, I use coconut.

I use the Sprouted Rice and Quinoa from Costco. You could make this yourself with 2 parts Brown Rice, 1 part Wild Rice and 1 part Quinoa. Cook as you would normal rice. I start my rice first so it's ready about the same time.

Prepare all vegetables, I set them aside on my cutting board or in bowls. Once you start cooking it goes really fast so make sure everything is prepped. Measure out peanut butter, set aside, make sure the sauce is close by also.

Heat wok or skillet over medium heat, lightly spray with nonstick oil. Once heated add Quorn, onion and mushrooms. Stir frequently adding a little sauce if needed to moisten.

Once onions begin to soften add Coconut oil and all remaining vegetables. Stir well coating all ingredients with the oil.

Add remaining sauce, stirring, make a well in the center of the stir fry and add peanut butter. Mix together, stir frequently as the sauce will thicken. Remove from heat and serve over rice or alone. Enjoy!

Nina's Eggplant Pizza - 3 points per serving

Nina's Eggplant Pizza - 3 points per serving

Baked Eggplant Pizza (Or Parmesan)

Serves 3, depending on how you slice your eggplant a serving size is 1 2/3 slice from 5 slices or 2 slices from 6.

1 Eggplant, roughly a pound
3/4C Onion, minced
3/4C Mushrooms, chopped
1/2C Bell Pepper, chopped
1 Serving Bread Crumbs (Mine are rice and point out to 1/4C for 1 point)
2T Parmesan Cheese, grated (Kraft or store brand)
1t Olive Oil
1/2-1t Sea Salt
1t Italian Seasonings
3T Tomato Paste
1/4C Vegetable Broth

Preheat oven to 425
Remove top of eggplant, remove 2 rounded edges by slicing thinly and set those aside. Slice remaining eggplant lengthwise about 1/2-3/4" thick. Lay on a lightly sprayed baking sheet. I use the grill side of my griddle. Brush or Spray eggplant with 1/2t Olive Oil, I use the WW oil sprayer. Sprinkle with sea salt.

In a medium bowl combine all other ingredients except Bread Crumbs and Parmesan Cheese. Take the sliced edges of the eggplant, dice up finely and add to mixture. Divide mixture onto all eggplant slices and spread evenly.

Place Bread Crumbs and Parmesan Cheese into a small bowl and mix well. Using a teaspoon at a time gently sprinkle over eggplant slices until gone. Lightly spray the slices with the remaining 1/2t Olive Oil.

Bake in oven for 15-18 minutes until eggplant softens. Switch to broil for 1-2 minutes to crisp the tops. Remove from oven and serve warm. You could serve this with rice, quinoa or noodles. Enjoy!

Topping variation: To make these Vegan for my mother I used nutritional yeast in place of the Parmesan Cheese. You could also add a thinly sliced meat, for my mom we tried Italian Field Roast "Sausages", they were delicious!

Jen's Sweet & Sour Coleslaw - 0 points!!

Jen's Sweet and Sour Coleslaw 

** This pairs great in the bottom of a bowl of my favorite chili!

Hot and Sour Coleslaw (I tend to add a bit more red pepper flakes than this)

1 head of cabbage (about 2 lbs) quartered, cored and thinly sliced
1/2 lb carrots (3 medium) shredded
1/3 cup finely chopped scallions
1 3/4 tsp salt
1/4 cup cider vinegar
1/4 cup splenda
2 Tb finely chopped fresh ginger (I actually use the ginger in a glass jar from the produce section)
1/2 tsp dried hot red pepper flakes

Toss cabbage, carrots, scallions and salt in a large bowl and let stand until cabbage is slightly wilted (about 5 minutes)

Put vinegar, splenda, ginger and red pepper flakes in a small saucepan and bring to a boil. Cook for 3-4 minutes.

Put sauce on cabbage mixture and toss to coat. I like to let it sit (stirring occassionally) for at least an hour. It just gets better with time.

According to Nina if this makes 8 servings, then it's 0 points per serving!