South-of-the-border Tofu Wraps

South-of-the-border Tofu Wraps

Yes - I had a salad in a jar!!

Ingredients:

1 (18 oz) package smoked tofu, diced (I couldn't find smoked tofu at our local market, so I just added liquid smoke to mine!)

1/2 cup diced red bell pepper

2 scallions, thinly sliced

1/4 cup fat-free salsa

2 tbsp chopped fresh cilantro

4 tsp fat-free mayonnaise

2 (7-inch) whole wheat tortillas

2 romaine lettuce leaves

Combine tofu, bell pepper, scallions, salsa, and cilantro in a small bowl.

Spread 2 tsp mayonnaise on each tortilla. Top with tofu mixture and lettuce leaf. Roll up tortillas and cut in half. Serve at once, or wrap in plastic wrap and refrigerate up to 1 day.

SERVES 2

WW POINTSPLUS VALUE:   6 (per serving)

Per serving: (1wrap): 209 Cal, 9g Total Fat, 1g Sat Fat, 0g Trans Fat, 1mg Chol, 491g Sod, 24g Carb, 4g Sugar, 12g Fiber, 18g Prot, 239mg Calc

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Polenta with Sausage and Peppers

This recipe was YUMMO!!!!

POLENTA WITH SAUSAGE & PEPPERS

Ingredients:

1 (16 oz) tube fat-free polenta, cut into 12 slices

1tsp olive oil - I like to use extra virgin

2 bell peppers, sliced

1 onion, sliced

1/2 pound cooked, Italian style chicken sausage, thinly sliced

2/3 cup canned no-salt-added tomato sauce

1/4 cup water

6 kalamata olives, pitted and chopped

1/4 cup lightly packed fresh basil leaves, sliced

Preheat broiler. Line baking sheet with foil; spray foil with non-stick cooking spray.

Arrange polenta slices in single layer on prepared pan. Spray lightly with nonstick spray. Broil 6 inches from heat just until gold, about 3 minutes per side. Keep warm.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add bell peppers and onion. Cook, stirring often, until softened, about 4 minutes. Stir in sausage; cook until sausage is lightly browned, about 2 minutes.

Stir in tomato sauce, water, and olives; bring to boil. Reduce heat and simmer until vegetables are tender, about 1 minute. Serve sauce over polenta and sprinkle with basil.

SERVES 4

WW POINTSPLUS VALUE:   7 (per serving)

Per serving: (3 slices polenta and 1 cup vegetables and sausage): 258 Cal, 8g Total Fat, 0g Sat Fat, 0g Trans Fat, 43mg Chol, 885mg Sod, 33g Carb, 7g Sugar, 4g Fiber, 14g Prot, 209mg Calc.

FYI: Fully cooked sausages are great time-saver because they need only a few minutes to heat through. They can vary greatly in fat content - look for brands that contain 5 grams of fat or less per link.

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

Ingredients:

Juice of 1 orange

2 tbsp hoisin sauce

2 cloves of garlic, minced

Pinch of red pepper flakes

3/4 pound lean thin-sliced top-round steak, trimmed and cut into strips

2 tsp Asian (dark) sesame oil

4 cups small broccoli florets

Combine orange juice, hoisin sauce, garlic, and pepper flakes in large bowl. Add steak and toss to coat.

Heat large skillet or wok over medium-high heat until drop of water sizzles on it. Add 1 tsp and swirl to coat pan. Remove steak from marinade (reserve marinade) and add to skillet. Stir fry until steak is no longer pink, about 2 minutes. Transfer to plate.

Heat remaining 1 tsp oil in skillet. Add broccoli and stir-fry until bright green, about 3 minutes. Add steak and reserved marinade. Stir fry until liquid has evaporated and steak is heated through, about 1 minute.

SERVES 4

Per serving: (1 1/4 cups): 188 Cal, 7g Total Fat, 2g Sat Fat, 0g Trans Fat, 49mg Chol, 176mg Sod, 10g Carb, 4g Sugar, 2g Fib, 23g Prot, 46mg Calc

WW POINTSPLUS = 5 (per serving)

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My Salad in a Jar!!!

I took the time last night & made my own Salads in a Jar!! They are so cool & convenient!!!

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SALAD IN A JAR

I CANNOT WAIT TO MAKE THIS!!!
SALAD IN A JAR

Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily. 
THE ARRANGEMENT
From BOTTOM to TOP:
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach
DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
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Farmer's Frittata with Goat Cheese

Ingredients:

1 tsp olive oil
1 small (4 oz) red potato, shredded
1 small zucchini, diced
1/4 cup diced onion
1/4 diced bell pepper
Pinch salt
1/8 tsp black pepper
1 tbsp sliced fresh basil, plus more for garnish
1 large egg
4 large egg whits
1/3 cup crumbled goat cheese

Heat oil in medium non-stick skillet over medium high heat. Add potato, zucchini, onion, bell pepper, salt, and black pepper. Cook, stirring frequently, until vegetables are tender about 4 minutes. Stir in 1 tbsp basil.

Meanwhile, beat egg and egg whites in medium bowl until frothy. Pour eggs over vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until eggs are almost set, 2-3 minutes.

Sprinkle goat cheese over frittata. Cover skillet and reduce heat to low. Cook until cheese melts slightly  about 2 minutes. Cut frittata in half and slide each half onto plate. Sprinkle with remaining basil.

Serves 2

Per serving (1/2 frittata) 206 Cal, 9g Total Fat, 4g Sat Fat, 0g trans fat, 117mg Chol, 304mg Sod, 15g Carb, 4g Sugar, 2g Fiber, 16g Prot, 72mg Calc

WW PointsPlus = 5 (per serving)

This was DEEEELish!!!
Enjoy!!
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White Bean and Mozzarella Salad

White Bean and Mozzarella Salad

Ingredients:

1/2 (15 1/2 oz) can no-salt added cannellini beans (about 3/4 cup), rinsed and drained

1 (1 oz) stick fat-free mozzarella cheese, sliced

1 small jarred roasted bell pepper (not packed in oil), drained and coarsely chopped

1 small celery stalk, thinly sliced

1 tbsp fat-free Italian dressing

1/2 tsp chopped fresh rosemary (optional)

2 cups sliced hearts of romain lettuce

Combine beans, mozzarella, roasted bell pepper, celery, dressing, and rosemary, if using, in a medium bowl and toss to combine. Arrange lettuce on a plate. Top with bean salad.

Serves 1 ( I doubled the recipe to save for lunch tomorrow!)

WW PointsPlus = 5 per serving

Enjoy!!

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