Curry Ginger Roasted Cauliflower

This is one of my absolute favorite side dishes. It's filling, flavorful and low in calories. The roasted garlic and ginger give this a sweet flavor, while the curry gives it a little zip. It's also quite simple to make, though it does take some time - I usually get this in the oven, then go play with my son while it cooks. It reheats decently, although it does get soggier than at the first serving.

• 1 medium head(s) cauliflower
• 1 Tbsp olive oil
• 1 Tbsp curry powder
• 2 clove(s) garlic clove(s)
• 1 Tbsp ground ginger

Chop cauliflower into florets, arrange in a baking dish. Heat oven to 425.

Drizzle with olive oil, then sprinkle with curry, garlic and ginger. Bake in oven for 45 min, stirring every 15 min.

Yield: 4 servings, 1 point each

Maryland Crab Cakes

I've tried a ton of different crab cake recipes, and this one is the best I've ever had. I took a recipe from a book I got for Christmas and lightened it up - points come from the WW recipe builder. Yum. Simple, not too many crazy ingredients, and quick. Also makes good leftovers. The original recipe had a homemade tartar sauce with it, but I think that's too much work and too many calories. I've been eating them happily with Dijonnaise, for 5 cal/tsp.

• 1 large egg, lightly beaten
• 1/4c fat free mayonnaise
• 1 TB stone ground mustard
• 1 bunch parsley leaves, minced
• 1/4 tsp fresh ground pepper
• Dash or two of tabasco sauce
• 1 lb fresh lump crabmeat, picked over for shells
• 1/2 c whole wheat breadcrumbs
• 1 TB olive oil

Mix all ingredients but olive oil together in a bowl, then form into 6 patties. Meanwhile, heat oil until very hot in a nonstick skillet on medium-high heat. Cook the patties until golden on each side, about 5 min per side.

Yield: 3 servings, 5 points each

Shrimp & Grits

Tried this Paula Deen recipe, slimmed down by Hungry Girl, and it is delish and easy! My Texan husband had never heard of this dish (but, he's southern?!?), but now he loves it. Definitely a winner.

For Grits

• 1/2 cup quick-cooking grits
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 1/2 cup shredded fat-free cheddar cheese
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• dash salt

For Shrimp

• 8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
• 1/2 cup thinly sliced scallions (white and green parts)
• 2 tbsp. precooked real crumbled bacon (like the kind by Hormel)
• 1 tbsp. chopped fresh parsley1 tsp. lemon juice
• 1/2 tsp. minced garlic
• Optional: Tabasco sauce (not optional for me!)

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, bacon and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.Serve grits topped with shrimp and bacon. Eat up, y'all!
MAKES 2 SERVINGS
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8

Potato Crusted Fish Sandwiches

I love, love, LOVVVEEE this recipe for a lot of reasons. It is easy to make, it gives you all the brain-feeding goodness of fish without a huge points value or big expense, and tastes terrific. It's even great the next day. I can truly think of no better use for instant potato flakes (certainly not to make fake potatoes). Again from the WW 20 min cookbook.

• 3/4 tsp grated fresh lemon rind
• 1 TB fresh lemon juice
• 3 TB light mayo or reduced fat coleslaw dressing (I used lite Miracle Whip)
• 2.5 c shredded cabbage
• 1/4 tsp black pepper, divided
• 4x 6 oz cod fillets (1" thick)
• 1/4 tsp salt
• 3 TB instant potato flakes
• 1 TB salt free greek seasoning (I use Nantucket's Mt Olympus Rub from HEB grocery store)
• 1.5 TB olive oil
• 4x 1.6 oz wheat hamburger buns

Preheat oven to 425.

Combine first three ingredients in a bowl, stir in cabbage and half of pepper. Cover and chill.

Sprinkle both sides of fish evenly with salt and remaining pepper. Combine potato flakes and greek seasoning in a shallow bowl or dish. Dredge fish in potato flakes and press firmly to coat.

Heat oil in a large ovenproof skillet over medium high heat. Add fish to pan, cook 2 min, turn over, place pan in oven. Bake at 425 for 8-9 min or until fish flakes easily with a fork.

Place 1/4 c cabbage mixture on the bottom of a bun, then fish, and top half of bun.

Yield: 4 servings, 7 points each

(327 cal, 11.2g fat, 5.9g fiber)

Pork Chops with Mustard Caper Sauce

Yum, great recipe, and one of the best pork chop dishes I've had. Low points value, too, so you can make a potato or corn side dish and still come out allright. Nice tangy flavor, and not bad as leftovers. From the WW 20 min cookbook.

• 8x 2oz boneless thin cut pork loin chops
• 1/4 tsp salt
• 1/2 tsp black pepper, divided
• Cooking spray
• 1/4 c chopped shallots
• 1c dry white wine or chicken broth
• 2 TB dijon mustard
• 2 TB fresh lemon juice
• 1 TB capers, drained
• 1 TB chopped fresh parsley

Sprinkle pork chops evenly with salt and half of pepper.

Heat a large, nonstick skillet over med-hi heat. Coat with cooking spray, and add pork. Cook 3 min on each side. Remove from pan, set aside, cover to keep warm.

Add shallots to pan, saute until soft. Add remaining pepper, wine, and next 3 ingredients. Bring to a boil, cook 2 min or until reduced by half. Return pork to pan, cook 1-2 more minutes. Sprinkle with parsley. Serve with sauce over pork.

Yield: 4 servings (2 chops each), 4 points

(174 cal, 6.4g fat, 0.3 g fiber)

Hawaiian Chicken Sandwich

Haven't posted any recipes for a while, need to catch up! This one is a terrific summer barbecue recipe, and super-quick. Leftovers are also good. I've made this two or three times this Summer and my family loves it.

• 4x 4oz boneless, skinless chicken cutlets (look for the ones that say, "thin sliced for Milanesa" in the supermarket, or pound regular chicken breasts between sheets of plastic wrap to flatten)
• 4x .5" thick slices fresh pineapple
• 1/4c spicy teriyaki marinade (or regular teriyaki marinade with a pinch of red pepper flakes)
• Cooking spray
• 1/4 c light mayonnaise
• 1/8 tsp crushed red pepper
• 4 green lettuce leaves
• 4x 1.8 oz whole wheat buns

Preheat grill. Brush chicken and pineapple with teriyaki marinade. Coat grill rack with cooking spray, then place chicken and pineapple on grill. Grill 3-4 min on each side, or until chicken is done and pineapple is carmelized.

Combine mayo and red pepper - set aside.

Place 1 lettuce leaf on each bun, top with 1 chicken breast and one slice pineapple. Spread 1 TB mayo on top halves of buns, place top half on sandwich.

Yield: 4 servings, 7 points each (328 cal, 10.2 g fat, 6.1g fiber)

Spicy Asian Noodles with Chicken

I made this one for the first time last night from Cooking Light's "20 Minute" section. And, it was indeed very simple and quick, though I do have to say it used a lot of pots and pans, and created some work for me on the dishwashing front. It was really nice, though, and a great, easy light meal. It's also a little high in points for every day, but I'll make this one again. FYI, I used a Thai chili sauce I had in the cupboard for the spice instead of the item suggested below, and it worked just fine.

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Yield: 4 servings, 8 points each

Calories: 381
Fat: 8.1g (sat 1.5g,mono 3.2g,poly 2.7g)
Protein: 27.5g
Carbohydrate: 47.1g
Fiber: 2.3g
Cholesterol: 60mg
Iron: 3.1mg
Sodium: 614mg
Calcium: 55mg