Spinach & Beans

I made Fitnessista's Bean & Spinach dish. So simple. So good. If I remember correctly, saute 1/2 onion in a little olive oil. Add garlic. Stir in lots of baby spinach (almost 1lb) until wilted. Add desired amount of beans. Season with salt, pepper & lemon juice. I used hot sauce instead of cayenne. 

Graham Crackers Topped with Ricotta

When I am craving sweets, I spread low-fat ricotta cheese onto graham crackers to make a sweet and satisfying dessert.

This idea came from Jacques Pepin's Fast Food My Way. He adds an extra layer of dried fruits and a drizzle of honey. I imagine this to be sweeter than candy. 

Cottage Cheese Enchiladas

Cottage Cheese Enchiladas are my new favorite "after the gym" meal. 

The first time I made these I filled 3 corn tortillas with a dallop of fat-free cottage cheese, a pinch of shredded cheddar cheese, and green onions. It helps to heat the tortillas first (15 seconds in the microwave) to prevent them from tearing. Fold the tortillas and place them seam-side down in a baking dish. Cover the enchiladas with salsa verde and bake at 400 degrees until the cheese melted. Heaven. 

I started omitting the cheddar cheese (and the green onions when I don't have them on hand). Simply fill the tortillas with cottage cheese, top with salsa and bake. Still delish, if you ask me.

Pineapple Angel Food Cake

I finally made the famous WeightWatcher's Angel Food Cake. Well, famous on the WW boards... I would make it again. I may even mix in low-fat coconut milk to make it a Pina-Colada cake. The cake is one million times better than the infamous Diet Coke cake.

Angel Food Cake

Simply mix together a box of Angel Food cake mix with a can of crushed pineapple. Bake in a 9 X 13 baking dish as directed on the package.

Serves 12 at 3 points a serving. Or make 1-point cupcakes.

Wasabi Coleslaw

Wasabi coleslaw is my new favorite summertime salad. I have made this coleslaw using extra wasabi and I loved the heat. I have also used less wasabi and more brown sugar; creating a sweeter taste. I prefer it the "wasabi way"; whereas my partner prefers the sweeter version. Either way it tastes light and refreshing.

Wasabi Coleslaw

Mix together 2 TBSP of wasabi paste with 3 TBSP rice vinegar, 1 TBSP vegetable oil, 2 TBSP (or less) brown sugar, and a pinch of salt. Stir in 1 package of broccoli slaw. Yum!

Makes 3 - One cup servings.

The wasabi dressing would also taste great mixed with cucumbers as an alternative to the broccoli slaw. 

Polenta Pizza with Caramelized Onions, Mushrooms, Spinach & Gorgonzola

I have a new food love and it is polenta. One of the many polenta dishes that I have recently made include polenta pizza. 

All you need to do is make the crust and add whatever toppings you fancy. I happen to fancy caramelized onions and cheese. 

Polenta Pizza

1/2 cup skim milk

1 cup coarse cornmeal

2 onions, chopped

1-2 packages sliced white mushrooms (I don't know what size)

1 bunch of washed spinach

1 cup Gorgonzola cheese

1. Preheat oven to 450 degrees.

2. Spray cookie sheet with non-stick spray.  

3. Cook the polenta until thick and then spread onto the cookie sheet to form the crust. 

4. You don't know how to cook the polenta? In a sauce pan, combine 1/2 cup skim milk with 2 1/2 cups water (you may want to season with salt). When it begins to boil, reduce heat (to simmer), and add 1 cup cornmeal in a steady stream. Whisk until the mixture is thick. 

5. Sprinkle "crust" (remember you spread it onto the cooking sheet?) with salt and pepper. Cover with plastic wrap and refrigerate until firm (at least one hour).

6. Caramelize the onions and saute mushrooms & spinach until desired texture is achieved. 

7. Bake "crust" until it begins to brown (25 minutes). 

8. Take "crust" out of oven, sprinkle with Gorgonzola cheese and add toppings (vegetables). 

9. Bake until cheese melts.

The spinach was very crispy and next time I will make this pizza only using onions, mushrooms, and cheese. 

Per reader request, here is the NI for the crust based on 1/4 of the pizza:

The NI with the toppings (note it was calculated using raw onion and I believe the sugars in caramelized onions would increase the calories):

Recipe was taken (slightly modified) from the New York Times and I have also seen similar polenta pizza recipes in cookbooks (I think Vegetarian Times). 

Turkey Slaw

Tacos are getting old. I know, impossible, right? I had to find a new way to use our ground turkey that we have stockpiled in the freezer. And this is what I tried...

(It isn't the best picture.)

Turkey Slaw

1. Cook 1/2 chopped onion in a little olive oil until transluescent. Add 1 clove chopped garlic and cook for 30 seconds longer.

2. Add 1 pound ground turkey and cook until "browned". 

3. Add 1/2 cup chicken broth, 2 tablespoons soy sauce and 1 package of broccoli slaw. Stir in any additional vegetables that you may have (I used an additional cup of shredded carrots and 1 cup sliced mushrooms.)

4. When the vegetables are cooked, stir in 2 tablespoons hoisin sauce.

Serve over brown rice or your favorite grain. I estimated 4-points per 1 cup serving; based on the fat content in the ground turkey. I really think this estimate may be high due to the extra veggies added. 

The original recipe was posted to the WW community recipe board and also added chopped nuts, which were mixed in with the hoisin sauce. I do not like nuts mixed in with my food and omitted this from the above recipe.