Posole

WeighWatchers POINTS® per serving: 2

Makes 5 servings

This is slightly adapted from the original WeightWatchers recipe. I'd never had hominy before and now I even add it to chili. It adds a hearty and chewy element that is unique.

Ingredients

1/4 tsp table salt

2 cup Swiss chard, leaves & stems seperated

2 or more cloves garlic , smashed and diced

1 large onion

1 1/2 cup canned diced tomatoes

4 cup vegetable broth

1/2 tsp liquid smoke

1 small green pepper

1 1/2 cup Red Beans

1 1/2 cup canned hominy

1/2 - 1 seeded jalepeno pepper, minced

Instructions

Brush the bottom of a large pot w/grapeseed oil. Over medium-low heat saute onion, green bell pepper & swiss chard stems for 3 to 4 minutes, using extra veggie broth to deglaze as needed. Add smashed diced garlic, jalepeno pepper & salt, cook 1 minute more.

Add veggie broth & tomatoes with juice, bring to a boil and then reduce heat. Add liquid smoke and simmer 5 minutes. Add hominy and beans, simmer for just 2-3 minutes more. Turn off heat, add chopped Swiss chard leaves and they will wilt while the soup is still hot.

Garnish with cilantro or parsley, chopped tomato and lime slices, or some avocado (tho that would add points)...maybe even some soy sour cream (more points). Crumbled tortilla chips would be nice too.

Cabbage, Potatoes & Bacon

Servings: 4
WeightWatchers points: 4

An easy supper to be sure. If you have some pierogies you can replace the potatoes with them for something more interesting, but I like the basic simplicity of this meal. You can also replace the brand of bacon with smokey tempeh, or even just a dash of liquid smoke.

Ingredients:

1 Tbsp olive oil
1 small onion
2 large potato, diced, not peeled
6 strips Lightlife Smart Bacon, sliced into long thin strips
1/2 medium or 1 small head green cabbage

Instructions:

Place diced 'taters in a coverd microwave bowl with a splash of water and nuke for 5min, stir, nuke 3 more minutes, keep covered and set aside.

Saute onion and shredded cabbage over medium heat in a large skillet brushed w/grapeseed oil. When softened, add bacon. Saute till veggies are tender. Toss potatoes with olive oil; salt & pepper to taste.

Crock-pot Vindaloo Vegetable Stew

7 servings
WeightWatchers POINTS® value per serving : 4

My version of a dish based on the Vindaloo Vegetables recipe from Robin Robertson's "Fresh from the Vegetarian Slow Cooker".

Spices:

1/2 tsp ground cumin
1 tsp curry powder
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp dry mustard
4 clove garlic cloves
1 Tbsp ginger root

Ingredients:

1 lb cauliflower florets
2 medium onions
2 medium bell peppers
2 large zucchini
1 pound baby carrots, halved
3 cups cooked chickpeas
1/2 cup frozen peas
6 oz canned tomato paste
1 1/2 cup vegetable broth

Instructions

Drain and lightly rinse beans if using canned.

Heat a large skillet brushed lightly w/grapeseed oil over medium-low heat. Add the onions & peppers, cooking till softened. Use veggie broth or water to deglaze as needed.

Add all ingredients except frozen peas to the crock pot along with about 1 1/2 cups broth. Cook on low for 8-10 hours. Add the frozen green peas at the end, stir gently to combine.

I'm baaaaaack!

Well, it's sure been a while! Towards the end of my pregnancy I got busy, and certainly since my DS was born back in October I've been busier still! But I thought I'd start reposting recipes here again, even if I can't do it with the frequency I intended.