It’s leap year, so technically today is an extra day! I celebrated by trying out a recipe I’ve always wanted to try: Spicy Black Bean and Zucchini over at Green Light Bites. Honestly, I really wasn’t prepared for it to knock my socks off because I thought I hated zucchini … well, I was wrong! It’s ridiculously good. You must try it. Right now. Go.
Start by chopping up a zucchini in teeny tiny bits
Saute about 1/4c. of onions in a pan
Mix in 1 8oz can of drained corn (or put a few handfuls of frozen corn, like I did), add 1 tsp. chili powder, 1/2tsp cumin and a 15oz can of drained black beans. Heat through and we’re done! That was easy wasn’t it? Full the full recipe click here
This is where it gets good!
Grill two corn tortillas on a stovetop grill sprayed with cooking spray (I use Mission Style
– 90 calories for 2 – 1pt for both). Add 1/3c Weight Watchers shredded Mexican cheese, melt, and then put 1/3c of Zucchini bean mixture in each.
Top with 1 tbsp. light sour cream.
Lick your plate clean for 6 pts total!
Spicy Black Bean and Zucchini Mixture – 2pts for 2/3c.
Mission White Corn tortillas – 1pt for 2
Weight Watchers Shredded Mexican cheese – 2pts for 1/3c.
Light Sour cream – 1pt for 3 tbsp.
The Spicy Black Bean and Zucchini mixture also turns into great appetizers by using wonton wrappers! Click here for the full recipe!
Careful not to over stuff
Beautiful, crisp and delicious!
According to my MPM yesterdays dinner was *suppose* to consist of lentil chili and homemade foccacia bread. Homemade bread on a Thursday? I’m a working girl (not that kind), what was I thinking? Add to that, we had friends coming over on a “school” night to watch Lost so dinner needed to be quick!
I substituted the foccacia bread for hot dogs! Diet friendly hot dogs to be specific. I read lots of blogs during the day and Hebrew National 97% Fat Free franks get mentioned a lot (read about them here and here and on Hungry Girl). So yesterday I decided to try them.
For one point I thought they were really good. I ate them with a Country kitchen light wheat bun for a total of 2 pts! I like that they are low points, but they definitely don’t compare to the real thing. Before I found these I had been eating Oscar Mayer Light Wieners (he he he) for 2pts and I think they taste more authentic.
97% FF Hot Dogs
Since we had friends over I decided to make (read: buy) a diet friendly dessert – Angel Food Cake. It’s not DH’s favorite, but he ate it because it’s one of the only sweet things left in the house – besides me of course. Fresh berries and Free coolwhip made this dessert a mere three points. I love entertaining and staying OP (on point).
It feels like your being naughty, but your not! What could be better?
Ravioli with Spinach and Diced Tomatoes
Approx. 2cups –9 WWP
Yield: 2 servings
- 1/2c. water
- 1 (14.5oz) can no-salt-added diced tomatoes, undrained
- 1 garlic clove, minced
- 1 (9oz) package fresh whole wheat cheese ravioli (I used Buitoni)
- 2 cups baby spinach
- 1/8 tsp. sugar
- 1/8 tsp. ground pepper
- 3 tbsp. reduced fat Parmesan cheese
- Combine first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook for 5 minutes, stirring occasionally. Uncover and cook 5 more minutes until done. Stir in spinach, sugar, and pepper; cover and cook 2 minutes, stirring occasionally. Remove from heat, and let stand for 5 minutes.
- Sprinkle each serving with Parmesan cheese.
As scheduled, I made Stuffed Portabello Mushrooms last night. We’ve had them once before and DH (Disagreeable Husband) ate them “to be supportive”. Last night produced a much more pronounced grumble when he saw what was for dinner. “No Meat? I can’t eat dinner without Meat!”. Oh but you can.
I made plenty of sides so DH wouldn’t starve: Baked potatoes, Fresh Steamed Green Beans and Reduced Fat Crescent Rolls. It was delicious!
The stuffed Portabello recipe is so easy:
Heat the grill pan to medium heat. Slather the caps with EVOO – 1/2 tsp. per side.
Grill each side for 4 minutes or until soft.
Assemble the stuffing according to package directions (I use light butter instead of “real” butter. It saves half the calories and fat!)
Scoop 1/2c. of the stuffing mixture onto the grilled mushroom.
Bake at 350 degrees for 8 minutes.
Mushrooms on the grill
Green beans ready to be steamed
Stuffed mushrooms right out of the oven
Well, Did He Eat It? He did, BUT he was “starving” by 7pm. Lucky for him we had a meeting at church last night so he was able to snack away on bagels from Panera.
One Portabello Mushroom with 1/2c. stuffing –3 WWP
This week we are eating:
Monday: Stuffed Portabello Mushrooms with Baked Potatoes and Green beans
Tuesday: Zesty Cheese and Spinach Ravioli with Mixed greens
Wednesday: Stuffed Turkey Burgers with Sweet Potato Fries
Thursday: Lentil Chili with homemade Focaccia bread
Friday: Turkey Meatball subs with Steamed broccoli
Check out Organizing Junkie for more Menu’s!
One thing that’s been really difficult to cut back is pasta. Who doesn’t love a big plate of spaghetti and meatballs? Considering my family heritage, I was practically born with a meatball in my mouth.
Because Weight Watchers is so flexible I’ve learned how to eat pasta and still stay on track. It all has to do with portions. When I made the recipe below I was shocked to find out how much 8oz of pasta really is. Momma Mia do I have a lot to learn!
After all the ingredients are added together you do get a nice size portion for 6 WWPs and it IS delicious! Surprisingly so.
Creamy Cheese Spagetti
Serves 4 (1 1/4 c portion)
- 8oz. Whole Wheat Pasta (I like Healthy Harvest)
- 2 tsp. EVOO
- 3 slices Canadian bacon
- 1/2 c. Halved Cherry Tomatoes
- 3 Garlic cloves, crushed through a press
- 6oz. Baby spinach (make sure you wash your spinach before cooking)
- 1c. Fat-free ricotta cheese
- 1c. Shredded fat-free mozzarella
- 1tsp Salt
- 12gm Finely grated Romano cheese (3 gm per person)
1. Cook the spaghetti according to package directions.
2. Drain, reserving 1/2 cup of the cooking liquid.
3. While the water for the pasta is heating up, heat the oil in a large nonstick skillet over medium heat. Add the canadian bacon, tomatoes and garlic. Cook, stirring frequently, until the tomatoes are softened, about 2 minutes. Add the spinach in batches, string just until each batch is wilted.
4. Add the spaghetti, reserved cooking liquid, cheeses and salt. Cook, stirring frequently until the cheeses are melted.
5. Garnish with Romano cheese. Serve immediately.
One serving (1-1/4cups) – 6WWP