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!

Double Mushroom Soup - 4 points

Double Mushroom Soup - 4 points

Source: WW Jan/Feb 2012
Prep: 20 min.  Slow-cook: 3 hours   Serves 4

1 (.35 ounce) package dried mushrooms, preferably porcini
1/2C boiling water
3C reduced sodium beef or veggie broth
1/4 pound small white mushrooms, sliced
1 carrot, halved lengthwise, and sliced
1 celery stalk with leaves, thinly sliced
1 small red onion, quartered and thinly sliced
1 small bay leaf
3/4 tsp dried dill
1/2 tsp salt
1/8 tsp black pepper
2Tbsp chopped fresh flat-leaf parsley
1/2C low-fat sour cream
2 slices Canadian Bacon, cut into matchsticks

Mix dried mushrooms and water in small bowl; let stand until softened, 20 minutes.  Remove mushrooms and reserve liquid.  Rinse mushrooms; pat dry and finely shop.  Pour liquid through fine sieve set over 5 or 6 quart slow cooker.

Add dried mushrooms and next 9 ingredients to slow cooker.  Cover and cook 3 hours on high or 6 hours on low.  Discard bay leaf, stir in parsley, divid soup among four bowls; top evenly with sour cream and bacon.

Per serving (1 & 1/4Cups)  145 calories, 7G total fat, 3G sat fat, 0G trans fat, 18MG chol, 581MG sodium, 10G carb, 4G sugar, 2G Fiber, 11G Protein, 79MG calcium, points 4

Fiery Shrimp with Bok Choy and Rice - 6 points

Fiery Shrimp with Bok Choy and Rice - 6 points

Source: WW Jan/Feb 2012
Prep: 15 min   Stir-Fry/Cook: 30 min  Serves: 4

3 tsp Canola Oil
1 lb medium shrimp, peeled and deveined
1c matchstick-cut carrots
2 baby bok choy, quartered lengthwise
6 scallions, cut into 1 & 1/2 inch lengths
2 Tbsp grated peeled fresh ginger
2 Large garlic cloves, minced
1/2 C jasmine rice (uncooked)
1&1/2 Tbsp reduced sodium soy sauce
1/4-1/2 tsp red pepper flakes

Heat 1&1/2 teaspoons oil in large nonstick skillet over medium-high heat.  Add shrimp and stir fry until just opaque in center, 3 minutes.  Transfer to medium bowl.

Add remaining oil, carrots, bok choy, scallions, ginger, and garlic.  Stir-fry until fragrant, 2 minutes.  Add rice, tossting to coat.  Stir in broth, soy sauce and pepper flakes; bring to boil.  Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Per serving (about 1&1/2 cups): 231 Calories, 5G total fat, 1G sat fat, 0G trans fat, 168MG Chol, 613MG Sodium, 18G Carbs, 5G sugar, 3G fiber, 22G Protein, 83MG Calcium, points 6.

Pie-Style Spanikopita - 5 points

Pie-Style Spanikopita - 5 points

source: WW Jan/Feb 2012
Prep: 15 min   Cook: 30 min  Serves: 6

1 10oz pkg frozen, chopped spinach, thawed & squeezed dry
1 C fat-free ricotta cheese
4 scallions, finely chopped
1/2 C Crumbled reduced-fat feta
1/4 C snipped fresh dill
1 large egg, lightly beaten
1/4 tsp salt
10 (9x14) sheets frozen phyllo dough, thawed


Preheat oven to 375.  Spray shallow 1&1/2 quart shallow casserole dish or 9-inch deep dish pie plate with nonstick spray.

Mix together all ingredients except phyllo in large bowl

Lay 1 sheet of phyllo ni prepared casserole dish, allowing it to extend over rim of dish; lightly spray with nonstick spray (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out).  Repeat with 3 more sheets of phyllo, placing corners at different angles and lightly spraying each sheet with nonstick spray.  Fold edges of phyllo in to form 1 & 1/2 inch high rim.

Spread spinnach mixture over phyllo.  Lightly spray 1 of remaining sheets with nonstick spray; crumple loosely and place on top of filling.  Repeat with remaining 5 sheets of phyllo.  Bake until heated through an phyllo is golden, about 30 minutes.  Let stand 10 minutes before serving.

Per serving (1/6 of pie): 176 calories, 5G total fat, 2G sat fat, 0G trans fat, 41MG Cholesterol, 455MG Sodium, 22G carb, 2G sugar, 2G fiber, 12G Protein, 231MG Calcium, points 5

Wild Mushroom-Barley Salad - 4 points

Wild Mushroom-Barley Salad

Source: WW Jan/Feb 2012
Prep: 10 minutes    Cook: 14 minutes   Serves: 6

Bring 1 & 1/2 cup water to boil in medium saucepan.  Stir in 3/4 cups quick cooking barley; cover and cook until tender, 12 minutes.  Remove pan from heat; let stand, covered, 5 minutes.  Meanwhile, heat 1 Tablespoon olive oil in large nonstick skillet over medium heat.  Add 1 (10-oz) package sliced crimini mushrooms and 1 (3 & 1/2 ounce) package shitake mushrooms, stems removed, caps sliced; cook, stirring frequently, until softened, 3 minutes.  Add 1/2 diced small red onion and 3 Tablespoons chopped fresh dill; cook, stirring, until onion is softened, 2 minutes.  Stir in barley, 2 teaspoons champagne or white-wine vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.  Garnish with fresh dill sprigs (optional).

Per serving (2/3 cup): 149 calories, 3g Total Fat, 0G sat fat, 0G trans fat, 0MG cholesterol, 76MG sodium, 28G total carb, 2G total sugar, 6G Fiber, 5G Protein, 22MG Calcium, Points: 4.