Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Strawberry Salad with Poppy Seed Dressing

Ingredients

• 3 tablespoons sugar
• 3 tablespoons light mayonnaise
• 2 tablespoons fat-free milk
• 1 tablespoon poppy seeds
• 1 tablespoon white wine vinegar
• 1 (10-ounce) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tablespoons slivered almonds, toasted

Directions

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving. Serves 6.

From Cooking Light

Submitted by Shelli

Lemon Couscous with Toasted Pine Nuts

Ingredients

1 cup water
2/3 cup uncooked whole-wheat couscous
1 tsp grated lemon rind
1/4 cup pine nuts, toasted
2 tsp olive oil
1/4 tsp salt

Directions

Bring 1 cup water to boil in small saucepan. Stir in couscous and lemon. Remove from heat; cover and let stand 5 minutes. Add pine nuts, olive oil, and salt; fluff with fork. Serves 4.

From Cooking Light
Submitted by Shelli Howells

Lentil Salad

Ingredients

1 cup lentils (regular or French green)
6 springs fresh parsley
Bay Leaf
Pinch of dried thyme
2 Tablespoons wine vinegar
2 scallions, minced
1 tsp dry mustard powder
salt & pepper
1/2 cup walnut oil or extra virgin olive oil
3 Tablespoons chopped fresh parsley

Directions

Soak the lentils in enough cold water to cover for 2 hours. Drain and place in a saucepan with the parsley springs, bay leaf and thyme. Add boiling water to cover, and simmer, covered for 35 to 45 minutes until tender. Drain, discard parsley and bay leaf.

In a salad bowl, whisk together the wine vinegar, scallions, mustard and salt and pepper to taste. Add the oil in a stream while whisking. Add the lentils and toss to cat. Add the parsley. Taste for seasoning and add more salt and pepper if necessary. Serve warm or cold.
Makes 4 servings

A nice vegetarian meal or side dish. You can add quartered cherry tomatoes and it looks more festive.
Weight Watchers 7 points per approximately 5 ounce serving.
339 calories, 14 grams protein, 31 grams carbohydrate, 19 grams fat, 7.6 grams fiber, no cholesterol, 5 milligrams sodium.
From Eating Well for Optimum Health by Andrew Weil.

Submitted by Lynda

Mango and Jicama

Ingredients

Mango
Jicama
Avocado (optional)
Cilantro
Lime

Directions

Peel and dice mangos into bite size pieces. Peel and cut jicama into bite size pieces. If you like toss in some avocado cut into bite size pieces. Toss in a handful of chopped cilantro. Squeeze lime juice over the whole thing.

Good, low cal, tasty!

Submitted by Lynda

Shari's Bruchetta

Ingredients

1 baguette (white or wheat)
olive oil
1 clove garlic
vine-ripened tomatoes
fresh basil
salt and pepper to taste

Directions

Slice the whole baguette in 1/2 inch thick pieces at an angle. Spread a little butter or olive oil on each piece. Toast them on the stove in a frying pan. Turn them over and toast the non-oiled/buttered side as well. Then rub a clove of garlic over the top. Just rubbing it gets enough off to give it lots of flavor. Chop up on-the-vine tomatoes and fresh basil leaves and mix with a little olive oil, salt and pepper. Put that on top of your hot bread slices and enjoy. My kids eat this ALLLLL the time. It's really healthy and delicious!

Submitted by Shandee

Spicy Black Beans

4 Servings WW 2.25 Points

Cooking Spray
1 tsp olive oil
2 minced garlic cloves
2 14 oz cans diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 tsp crushed red pepper
2 TBS minced cilantro

Coat large nonstick skillet with cooking spray. Heat oil, and saute garlic until tender.
Add tomatoes, reduce heat and cook uncovered until slightly thickened.
Stir in black beans, red pepper, and cilantro. Cover and cook for 5 minutes more until heated through.

Yummy, low fat, low calorie and Vegetarian!
If you like you can sprinkle with shredded cheese and non fat sour cream.

Submitted by Lynda

Portobello Mushrooms Stuffed w/ Greens & Cheese

4 Servings WW 5 points

1 10 oz pkg frozen collard greens or kale (can use fresh and chop into bite sized pieces)
2 TBSP Olive Oil
1 1/2 TBSP Lemon Juice
2 large garlic cloves, crushed & minced
1 1/2 tsp dried thyme
4 portobello mushrooms, stems removed
4 oz Brie, rind removed (or use Laughing Cow wedges... garlic & herb are nice!)
Salt & Pepper to taste.

Preheat oven to 350 degrees. Microwave greens per package instructions. Microwave mushrooms for about 1 to 2 minutes. Drain & squeeze dry greens.
Combine greens with olive oil, lemon juice, garlic and thyme. Put mushrooms into baking dish sprayed with olive oil spray. Fill mushroom hollows with greens. Top with cheese. Bake 10 minutes. Then place under broiler just until cheese melts. 2 minutes or less.

(If you use laughing cow cheese, 2 per mushroom it lessens the WW points to 3.5 each)

Submitted by Lynda

Butternut Squash & Leeks

Serves 4-- WW points 2

3 cups butternut squash chunks (don't have to peel but should wash!)
1 1/2 cups leeks, green and white parts
2 cloves garlic minced
2 tsp olive oil
1 TBSP fresh sage

Combine all ingredients except sage leaves. Divide between 4 sheets of parchment paper and sprinkle sage on each mound before sealing. Bake at 375 degrees until tender, about 1 hour.

This would be great with some grilled chicken/apple sausages.

Submitted by Lynda