Polenta-Stuffed Poblano Peppers

Copied from Real Simple's website

Ingredients:
-4 plum tomatoes, halved
-1 red onion, cut into wedges
-1 tablespoon olive oil
-4 poblano peppers, halved lengthwise and seeded
-1/4 teaspoon ground cinnamon
-kosher salt and pepper
-1/2 cup instant polenta
-1 10-ounce package frozen corn
-1/4 cup soft goat cheese (2 ounces)
-4 scallions, sliced

Directions:
1) Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
2) Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
3) Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Serves 4
Nutritional Information
Per Serving
Calories 281
Fat 9g
Saturated Fat 4g
Cholesterol 11mg
Sodium 570mg
Protein 9g
Carbohydrate 44g
Fiber 9g

Weight Watchers Points: 6

White Bean Chili with Jalapeño Bulgur

Copied from Real Simple's website

Ingredients
-1/2 c. bulgur wheat
-1 T. fresh lemon juice
-2 scallions, thinly sliced
-1 jalapeño, seeded and chopped
-2 T. oilive oil
-salt and pepper
-1 large onion, chopped
-1 green bell pepper, chopped
-2 cloves garlic, chopped
-1 tsp. ground cumin
-1 tsp. chili powder
-1 14.5 oz. can diced tomatoes
-2 15 oz. cans cannellini beans, rinsed

Directions:
1) Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes. Stir in the lemon juice, scallions, jalapeño, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2) Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
3) Add the tomatoes and their liquid and 1½ cups water to the onion mixture; bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes. Divide the chili among bowls and top with the bulgur.

To freeze: Omit the bulgur. Make the chili as directed. Cool to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

To cook: Thaw the chili in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes. Meanwhile, cook the bulgur. Top the chili as directed.

Serves 4
Nutritional Information
Per Serving
Calories 269
Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 1026mg
Protein 9g
Carbohydrate 41g
Fiber 11g

Weight Watchers Points: 5

Asparagus and Soft Eggs on Toast

Copied from Real Simple's Website

Ingredients:
-4 slices rustic country bread
-1 pound asparagus, tough ends trimmed
-2 tablespoons olive oil
-kosher salt and black pepper
-8 large eggs*
-1/4 cup Parmesan (1 ounce)
*Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.

Directions:
1) Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
2) Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
3) Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
4) Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Serves 4

Nutritional Information
Per Serving
Calories 348
Fat 20g
Saturated Fat 5mg
Cholesterol 428mg
Sodium 626mg
Protein 20g
Carbohydrate 22g
Fiber 2g

Weight Watchers Points: 8

Curried Eggplant with Tomatoes and Basil

Copied from Real Simple's website


Ingredients:
-1 cup white basmati rice
-Kosher salt and black pepper
-1 tablespoon olive oil
-1 onion, chopped
-2 pints cherry tomatoes, halved
-1 eggplant (about 1 pound), cut into 1/2-inch pieces
-1 1/2 teaspoons curry powder
-1 15.5-ounce can chickpeas, rinsed
-1/2 cup fresh basil
-1/4 cup plain low-fat yogurt (preferably Greek), optional

Directions:
1)In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
2) Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
3) Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until the eggplant is tender, 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.
4) Remove from heat and stir in the basil. Serve over the rice with yogurt, if using.

Serves 4

Nutritional Information
Per Serving
Calories 339
Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 697mg
Protein 9g
Carbohydrate 71g
Fiber 11g

Weight Watchers Points: 6

Breakfast Sandwich

Inspired by Hungry Girl's Egg-Mug Recipes

Ingredients:
-2 large egg whites (or use 1/2 c. Egg Beaters; it's cheaper to use real eggs, though)
-chopped vegetables (I like onions, mushrooms, spinach and broccoli, but I often just use whatever's left over)
-1/8 c. 2% shredded cheddar
-1 Arnold Select 100% Whole Wheat Sandwich Thin*
-I Can't Believe It's Not Butter Spray

Directions:
1) Spray a tall, microwave-safe mug with nonstick spray.
2) Put vegetables in the mug and microwave for 1 minute, 15 seconds.
3) Add egg whites or Egg Beaters to mug. Stir well. COVER TIGHTLY, as the eggs tend to blow up (I use a snug-fitting Ziploc bag, as even plastic wrap can be blown off). Microwave for 1 minute.
4) Meanwhile, pop the sandwich thin in the toaster.
5) To assemble, spray the sandwich thin with spray butter, place eggs on the bottom bun and sprinkle eggs with cheese.

*I also sometimes use low-calorie flour tortillas.

Serves 1

Nutritional Information (approximate, as the addition of vegetables will slightly change the values)
Calories 188
Carbohydrates 21g
Fat 5g
Protein 16g
Fiber 6g

Weight Watchers Points: 3

Gnocchi with Roasted Cauliflower

Copied from Real Simple's website

Ingredients:
-1 small head cauliflower, cut into small florets
-12 fresh sage leaves
-3 tablespoons olive oil
-kosher salt and black pepper
-1 pound gnocchi (fresh or frozen)
-1/4 cup grated Parmesan (1 ounce)

Directions:
1) Heat oven to 400º F. On a rimmed baking sheet, toss the cauliflower, sage, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
2) Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls. Top with the cauliflower and Parmesan.


Serves 4

Nutritional Information
Per Serving
Calories 331
Fat 13g
Saturated Fat 3g
Cholesterol 5mg
Sodium 771mg
Protein 10g
Carbohydrate 46g
Fiber 7g

Weight Watchers Points: 7