KarlasKreations

This is only 1 point in Weight Watchers menu

From Cooking Light

            
  1 1/2  cups  cucumber -- chopped and seeded
     3/4  cup  mango -- chopped
     3/4  cup  black beans
         3   tablespoons  jalepeno
  1 1/2  tablespoons  cilantro -- chopped
        3    tablespoons  lime jouc
  1 1/2  tablespoons  orange juice
     3/4  teaspoon  salt

combine all ingredients in bowl stirring gently let stand 15 minutes 

serving 1/2 cup

Black Bean and Goat Cheese Enchiladas

Recipe By : Lynn Umstead
Categories : Vegetarian Entrees

3 cups cooked rice
1 can black beans -- drained & rinses
1 can whole kernel corn (11 oz size) -- drained
8 oz cream cheese, room temp
4 oz goat cheese, room temp
1 tomato -- chopped
1/2 cup onion -- finely chopped
1 jalepeno pepper -- seeded & minced
8 flour tortillas, burrito size
1 can mild green enchilada sauce
12 oz Monteray jack cheese -- shredded
2/3 cup salsa

Combine first 8 ingrdients. Heat tortitllas in skillet with small amout of oil, one at a time for 3 - 5 seconds each. drain on paper towles. Place 1/2 cup filling in center of each tortilla and roll up. Place seam side own in baking dish coated with PAM. Pour enchilada sauce over tortillas, then cheese, then salsa.

Place in oven proof casserole at this point and cover well for freezing. At service time remove all wrapping and - bake in pre-heated 400-degree oven for 20 minutes, un til heated through and cheese is melted on top.

HALIBUT BAKED WITH TOMATOES, CAPERS AND HERBS WITH A FETA-CRUMB CRUST

Serving Size : 6 Preparation: 


4 tablespoons olive oil
3 cups thinly sliced white onions
2 tablespoons thinly sliced garlic
1 cup thinly sliced fennel bulb
4 rinsed and finely minced anchovies
2 tablespoons chopped fresh parsley
3 pounds ripe plum tomatoes -- peeled, seeded, & diced, or 3 cups diced & drained canned Italian tomatoes
Salt and freshly ground black pepper
2 1/2 pounds fresh halibut -- cut into 1-inch pieces
1/4 cup chopped fresh basil
3 tablespoons rinsed and drained small capers
1/4 cup dry red wine
1/3 cup freshly grated parmesan cheese

~~~~~~ TOPPING:
1/2 cup crumbled feta cheese
3 tablespoons finely chopped pine nuts
1/2 cup Panko or other dry bread crumbs
1 tablespoon minced fresh thyme (lemon thyme -- if available)
1 tablespoon olive oil

This great casserole dish can be prepared ahead of time, refrigerated, and then baked just before serving. It’s also wonderful served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops, in place of the halibutm if you wish.

Preheat the oven to 350 degrees. In a sauté pan, heat 3 tablespoons of the olive oil and sauté the onions, garlic and  fennel bulb until softened but not brown. Add the anchovies and parsley and cook 2 minutes more. Remove from the heat.

Lightly oil a 3-quart baking dish with 1 tablespoon of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and several grindings of black pepper. Arrange the fish evenly on top of the tomatoes and scatter the basil and capers on top. Season well with salt and pepper. Drizzle with the red wine. Layer with the remaining onion mixture followed by the remaining tomatoes. Sprinkle the parmesan cheese on top.

To make the topping: Finely crumble the feta cheese and drain on paper towels. Combine the feta, pine nuts, breadcrumbs, thyme and olive oil together to form a loose topping. Scatter evenly over the top of the casserole. (The casserole can be refrigerated, covered, at this point for up to 6 hours.)

Bake for 30-35 minutes (40-45 if it has been refrigerated) or until the fish is done and the topping is a light golden brown.

               This is a pasta dish that you would find at Macaroni Grill

Pretty easy to make and so good

      
               Chicken Pasta

 with Sun-Dried Tomatoes

  8       ounces  bowtie  pasta

 2        strips  thick-sliced bacon -- diced
 1/3     cup  sun-dried tomatoes, oil-packed -- minced
  3       cups  cooked chicken -- sliced
  1       tablespoon  garlic -- minced
  1/2    teaspoon  red pepper flakes
  1/2    cup  dry white wine
  1       cup  chicken broth
  1/2    cup  heavy cream
           salt and pepper -- to taste
   
                        Tomato-Broccolini Salad
  1/2    bunch  broccolini
  1       tablespoon  red wine vinegar
  2       tablespoons  olive oil
  1       teaspoon  honey
  1       teaspoon  Dijon mustard
                salt to taste
  1 1/2 cups  cherry or grape tomaotes halved

Boil pasta according to package directions and set aside

Saute bacon and tomatoes in a large skillet over med high heat until bacon is brown, add chicken, garlic, and pepper flakes, and cook until garlic starts to brown, 1 minute.

Deglaze with wine, scraping bottom of skillet . Stir in broth, cream and pasta, and bring to a simmer. Cook untils sauce thickens slightly, about 3 minutes.  Season with salt and pepper
Top with Tomato Broccolimi Salad

Cook broccolini in a large pot of boiling water until tender. Drain, chop and set aside

Whisk all other ingredients together, season with salt

Toss tomaotes and broccolini in vinaigrette before serving

Yield:
  "7 cups"
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