Kaylin's Stuffed Cabbage Casserole, Serving Size 1/10th, Points+: 7 pts

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste 
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups low-fat mozzarella cheese (Sargento)

Directions:

1. Preheat oven to 350°F.
2. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10").
3. Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
4. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
5. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
6. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
7. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
8. Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.
9. Season with salt and fresh-ground black pepper.
10. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
11. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
12. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
13. Remove foil and sprinkle on cheese (if using.)
14. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Twice-Baked Potatoes Plus+ 2 Per 1/2 Potato

Ingredients:

• 3 large baking potatoes
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
• 1/3 cup thin green onion slices
• 1/4 cup Light Sour Cream
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon paprika

Directions:

1. Heat oven to 400 degrees F.
2. Pierce potatoes in several places with tip of sharp knife.
3. Bake 1 to 1-1/4 hours or until tender.
4. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
5. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
6. Spoon into shells; top with remaining cheese and paprika.
7. Bake 20 minutes or until heated through.

Zucchini Casserole, 3 pts+ with 1/12th per serving

Ingredients:

• 4 cups grated zucchini
• 1 cup bisquick (using heart smart)
• 1 small onion, grated
• 3 egg whites, 1 whole egg
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 tsp salt
• 1 tsp parsley

Directions:

1. Preheat oven to 350°.
2. Mix everything together in a bowl.
3. Spray a pie dish or a casserole with Pam and pour mixture.
4. Bake approximately 45 minutes, until golden brown.
5. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready.
6. Divide into 12 equal parts.

Cauliflower Fritters, 3 Weight Watchers+ points for 2 fritters

Ingredients:

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, crushed
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecorino Romano
• 1/4 cup parsley, finely chopped
• 1/4 cup hot water
• salt and pepper
• 1/4 cup olive oil

Directions:

1. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper.
2. Add water so that batter becomes slightly more dense than pancake batter.
3. On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan.
4. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time.
5. Cook until golden brown, turn and cook another few minutes.
6. Add a little more oil to the pan, and repeat with the remaining batter.
7. Makes 24 fritters

African Spiced Broccoli and Cauliflower Salad, 2 servings, 1 point each

Ingredients

• 3/4 cup broccoli florets
• 1/2 cup carrots, sliced diagonally
• 3/4 cup cauliflower florets
• 2 tablespoons green onions, sliced
• 3 tablespoons nonfat sour cream
• 1 teaspoon honey
• 2 teaspoons cider vinegar
• 1/2 teaspoon soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground coriander

Directions:

1. Steam the carrots, broccoli and cauliflower florets, covered, for about 2 minutes.
2. Rinse the broccoli mixture under cold water; drain well.
3. Combine the red pepper flakes, salt, ginger, cumin, coriander and nutmeg in a small skillet.
4. Cook over medium heat, stirring constantly, for about 2 minutes (or until lightly browned).
5. Combine the spice mixture, sour cream, soy sauce, honey and vinegar and honey in a bowl, stirring well.
6. Add the broccoli mixture; toss well to coat.
7. Stir in the green onions just before serving.

ROASTED SALMON & ASPARAGUS, Weight Watchers Old Points 6, PointsPlus 7

Ingredients:

1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Olive oil

Salt & pepper

Zest & juice (about 2 tablespoons) from 1 lemon

2 tablespoons chopped red onion

1 tablespoon olive oil

1 teaspoon fresh thyme

1 tablespoon drained capers

Directions:

1. Preheat oven to 450F.
2. Place asparagus in mound on baking sheet or four individual baking dishes.
3. Mist with olive oil, sprinkle with salt and pepper and stir to blend.
4. Place salmon atop asparagus.
5. Mist fish with oil, sprinkle with salt and pepper.
6. Roast until salmon is just opaque in center, about 20 minutes.
7. Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk.
8. Stir in capers.
9. Pour sauce over salmon to serve.

Sausage Stuffed Zucchini Boats, Size: 1 boat, Points+: 4 pts

Ingredients:

• 1 1/4 cups quick marinara sauce
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella (Polly-O)
• 8 tsp grated Parmesan cheese

Directions:

1. Bring a large pot of water to boil.
2. Preheat oven to 400°.
3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.
4. Chop the scooped out flesh of the zucchini in small pieces and set aside.
5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
6. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
7. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
8. Heat oil and add onion, garlic and pepper.
9. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
10. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
11. Combine with sausage and cook a few more minutes.
12. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
13. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
14. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Quick Marinara Sauce, Serving Size: 1/2 cup Points+: 1 pt

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz can crushed tomatoes (I like Tuttorosso)
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

1. In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
2. Add crushed tomatoes, salt, pepper, oregano, and bay leaf.
3. Stir and reduce heat to low.
4. Cover and let simmer about 15 - 20 minutes.
5. Remove from heat and add fresh basil.