Mediterranean Greek Pizzas

Recipe courtesy of lchecks

Ingredients

4 (8-inch) pita bread rounds

1 teaspoon olive oil

1 can cannellini beans, rinsed and drained

2 teaspoons lemon juice

1 medium clove garlic, minced

1/2 cup chopped seeded tomato

1/2 cup finely chopped red onion

Crumbled feta cheese

2 tablespoons thinly sliced pitted black olives (I use kalamata olives, YUM)

Preparation

1) Preheat oven to 450F. Arrange pita rounds on baking sheet; brush tops with oil. Bake 6 minutes.

2) Meanwhile, place beans in small bowl; mash lightly with fork. Stir in lemon juice and garlic. (I do this in the food processor, and I usually mix the onions into the mixture ...)

3) Spread bean mixture onto pita rounds to within 1/2 inch of edges. Arrange remaining ingredients on pitas. Bake 5 minutes or until topping is thoroughly heated and crust is crisp. Cut each pizza into wedges. Serve hot.

Feta-and-Veggie Stuffed Zucchini

Recipe courtesy of knittygrl

POINTS: 2

4 medium zucchini

4 large tomato(es), cored and finely chopped

2 medium shallot(s), or 1 small onion, finely chopped

2 cup mushroom(s), finely chopped

2 Tbsp basil, fresh, minced

1/2 tsp table salt

1/4 tsp black pepper

1 1/3 oz reduced-fat feta cheese, about 1/4 cup, crumbled

8 Tbsp fat-free ranch salad dressing

Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.

Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.

Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.

In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.

 

Edamame and Shiitake Mushroom Sauté

Recipe courtesy of raesue

Ingredients:

1 ½ tsp canola oil

½ C chopped onion

2 garlic cloves, minced

1 tsp grated, peeled fresh ginger

¾ C water

1 ½ C frozen shelled edamame

½ lb fresh shiitake mushrooms (stems discarded), sliced

1 Tbsp soy sauce

Directions:

1. Heat the oil in a large nonstick skillet over medium high heat.  Add the onion, garlic and ginger, cook stirring frequently until softened, about 2 minutes.  Add the water and cook, stirring to scrape the brown bits from the skillet.  Add the edamame; reduce the heat and simmer, covered, 2 minutes.  Add the mushrooms and cook, uncovered, stirring frequently, until the mushrooms and edamame are tender, about 6 minutes
2. Remove the skillet from the heat.  Stir in the soy sauce and serve at once

Per Serving:  2 WW points (3/4 cup per serving)

Baked Potato Soup

Recipe courtesy of Kristen8/16/03

POINTS® Value: 5
Servings:  6
Preparation Time:  15 min
Cooking Time:  70 min
Level of Difficulty:  Moderate  

This luscious and satisfying soup replicates the great flavor of a baked potato topped with the works - except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.

Ingredients
1 bulb garlic clove(s), large, slice 1/4-inch off top
3 pound potato(es), 6 large baking potatoes, rinsed, pierced with a fork
6 slice Louis Rich Turkey Bacon, or other brand
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced

Instructions
Preheat oven to 400ºF. 

Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan - they can go right on an oven rack).
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes longer; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Remove bacon to paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

Vegetable & Stuffing Bake

Recipe courtesy of Azureina

* I’ve only used broccoli to make this dish, but I’m sure you could substitute any vegetable you prefer.

Ingredients:

• ¾ cup Miracle Whip Dressing
• ½ cup milk
• 1 pkg. (6 oz.) Stuffing Mix
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained *
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Mix dressing and milk in large bowl until well blended. Add remaining ingredients; mix lightly.
3. Spoon into 11x7-inch baking dish.
4. Bake 20 to 25 minutes or until heated through.

Makes 6 servings.

Quiche Lorraine

Recipe courtesy of beachbrat

1- 9 inch pie crust, unbaked

1 teaspoon butter

4 slices turkey bacon

1/4 cup finely chopped onion

1/2 cup Swiss cheese (bag of shredded)

4 eggs, slightly beaten

1 cup milk

1 cup half and half

Pinch of nutmeg

1/2 tsp salt

1/4 teaspoon pepper

In a small saucepan heat butter, add bacon and cook 5 minutes or until golden brown.  Remove bacon and set aside.  Add onions to pan cook 5 minutes.  Cover pie crust with bacon and onions and 1/4 of the cheese.  In mixing bowl, combine remaining cheese, eggs, milk, half/half, nutmeg, salt and pepper.  Mix well pour over bacon mixture.  Bake at 450 for 15 minutes then reduce to 350 for another 20 minutes or until custard is well set.  Serve hot.....Serves 4-6

Spinach Quiche

Recipe courtesy of Allison711

• 1/2 cup light mayonnaise
• 1/2 cup milk
• 4 eggs, lightly beaten
• 8 ounces shredded reduced-fat Cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped onion
• 4 slices of cooked bacon, crumbled
• 1 (9 inch) unbaked pie shell

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.