Category: Vegetarian

This is my new favorite way to eat quinoa!!!!!  I’ve tried it with vegetables but fruit is the best!


2 cups water

1 cup quinoa

1/2 cup pitted chopped dates

1/4 cup golden raisins

1/4 cup dried cranberries

3 scallions, chopped

3 Tbsp chopped cilantro

3 Tbsp pine nuts, toasted

2 Tbsp fresh lime juice

1 Tbsp olive oil

2 tsp honey

1/2 tsp salt


Bring the water to a boil in a saucepan.  Add the quinoa, cover, and cook, until tender and the water has evaporated, about 15 minutes.  Transfer to a large bowl and stir in the dates, dried fruits, scallions, cilantro, and pine nuts.


Whisk together the lime juice, oil, honey, and salt in a small bowl.  Pour the dressing over the quinoa mixture and toss to coat.


Makes 4 servings for 7 pts or 10 pts +

The points are a bit high, but it’s very filling and I had cantalope with it for 0 points.  Quinoa is the only grain that is a complete protein.


I got this recipe from skinnytaste.  It was so good and filling.  The Aji Verde Sauce was so tasty!  My husband liked it plain as a dip for his tostidos.

1 lb dry northern beans (navy beans would work)

1 pork bone

1 onion, chopped

1 green pepper, chopped

1 bay leaf

2 chicken bullion cubes

1 tsp cumin

1/2 tsp Goya adobo

1 onion, chopped

2 cloves garlic, minced

1/2 cup chopped cilantro


Soak beans in water overnight (or do as I did and soak put them in a pot of water before leaving for work and they are ready to cook when you get home).  The next day discard water and fill pot with 8 cups of water.  Add 1 onion, pork bone, green pepper and bay leaf and cook in large dutch oven pot for about 2 hours partially covered and stirring occasionally.

When beans start to soften, uncover and add chicken bullion, cumin, and adobo and cook uncovered on medium heat stirring occasionally.

Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt and saute on medium-low heat until onions are soft.  Add to beans and mix well.

Continue cooking beans about 30-45 minutes, stirring occasionally until beans are thickened to your liking.  Discard bone and bay leaf and serve with rice and Aji Verde Sauce (recipe to follow)

Yields 12 servings of 1/2 cup each for 2 pts or 2.5 pts +

Aji Verde Sauce

10-12 jalapenos, seeded

1/4 cup fresh cilantro

1/4 cup olive oil

4 cloves garlic

1/4 cup white vinegar

1/2 tsp cumin

salt and pepper

1/2 cup fat free sour cream

Place all ingredients in a blender or food processor and puree until smooth.  Serve over chicken, rice, or beans.

Yields 16 servings of 2 Tbsp each and 1 pt or 1 pt +

The recipe said this might become my favorite sauce and it was right!!!  This was so good!  My daughter helped me prepare it and eat it! lol

1 red bell pepper, seeded and cut into 1/2 inch slices

1/2 tomato, seeded and chopped

1/2 onion, chopped

2 tsp olive oil

1/2 tsp salt

pepper to taste

1/2 cup water

2 Tbsp vegetable broth

2 Tbsp low fat cream cheese

6 ounces fettucine

4 tsp grated Parmesan cheese

Preheat the oven to 425.  Combine the bell pepper, tomato, onion, oil, salt, pepper, and water in a roasting pan.  Roast the vegetables, tossing occasionally, until tender, about 15 minutes.  Transfer to a food processor or blender, add the broth and cream cheese, and puree.

Meanwhile, cook the fettuccine according to package directions.  Drain and put in a serving bowl.  Top with the sauce and toss to coat.  Sprinkle with the Parmesan and serve.

Makes 4 servings for 4 points each.

Easy Ziti

So good and so easy.  I added sautéed chopped zucchini, but mushrooms or frozen peas would also be good.

1 (16 oz) jar reduced fat spaghetti sauce

1/2 cup part skim ricotta cheese

1 box ziti (1 pound)  I used penne…feel free to use whatever you have on hand

1/2 cup shredded reduced fat Italian cheese blend

Preheat broiler.  In a large bowl, mix the spaghetti sauce and ricotta until smooth.

Meanwhile, cook the pasta according to package directions.  Drain and stir into the sauce, then spread into a 9×13 dish.  Sprinkle with the cheese blend.  Broil until the cheese is melted and golden, about 5 minutes.

Makes 6 servings for 7 ww points each.

Greek Isles Pasta Salad

This recipe came from Kraft Foods and was a great carb loading meal!

3 cups Farfalle (bow tie pasta), uncooked

2 cups baby spinach leaves

1 cup Feta cheese

1 cup cherry tomatoes, halved

1 can chickpeas, rinsed and drained

1/2 cup Kraft Greek vinaigrette Dressing

Cook pasta as directed on package; drain

Place pasta in large bowl and add remaining ingredients; mix

Makes 8 servings of 1 cup each and 5 ww points

Baked Ziti with Spinach

I also got this from skinnytaste.  It was a hit with the whole family and a great carb loading meal for any of you runners!

1 lb high fiber ziti such as Ronzoni Smart Taste

28 oz can crushed tomatoes

1 tsp olive oil

3 cloves garlic, minced

10 oz frozen spinach, thawed

1 tsp oregano

2 Tbsp chopped fresh basil

8 oz fat free ricotta

1/4 cup Parmesan

2 cups part skim mozzarella

Preheat oven to 375.  Spray a 9×13 inch baking pan with spray.

In a large pot of salted water, cook pasta according to instructions until al dente.  Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and saute garlic.  Add chopped spinach, salt and pepper, and canned tomatoes.  Season with basil and oregano.

Add sauce to the pasta and combine the ziti.  Add half of the mozzarella, parmesan cheese, and ricotta.  Mix well then transfer to the baking pan.

Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted.

Makes 8 servings for 6 ww points per serving and 332 calories.

1 1/2 cups penne

1 Tbsp olive oil

2 medium zucchini, thinly sliced

1/2 tsp salt

3 ounces goat cheese

2 tsp chopped mint

1/4 tsp pepper

Cook the penne, drain, and reserve 1/2 cup of the pasta cooking liquid.

In a large skillet, heat the oil.  Add the zucchini and salt; cook, stirring as needed, until very soft, about 10 minutes.  Stir in the penne and cooking liquid;  cook until the liquid is slightly reduced.  Reduce heat and stir in the goat cheese; simmer until just melted, 1-2 minutes.  Sprinkle with the mint and pepper.

Yields 4 servings for 5 points each.

Quick Bean Soup

Quick Bean Soup

2 Tsp canola oil

2 cups chopped onions

1 chopped green bell pepper

1 cup salsa

1 tsp cumin

1 can each kidney beans, pinto beans, and black beans all rinsed and drained

2 cans stewed tomatoes, undrained and chopped (I used kitchen shears and cut them right in the can)

1 can fat free chicken broth (or vegetable broth)

Heat oil over medium high heat.  Add onion and bell pepper to pah; sauté 4 minutes or until tender.  Add salsa and remining ingredients; bring to a boil, stirring occasionally.   Cover and reduce heat and simmer 7 minutes.  6 servings of about 1 ¾ cups each for 4 points.