Apple Walnut Squash

4 servings 15 points
You can sub I Can't Believe It's Not Butter, Light for the butter

1/4 c water
2 small acorn squash
1/4 c packed brown sugar
4 T butter, melted
3 T apple juice
1 1/2 t ground cinnamon
1/4 t salt
1 c toasted walnuts

1. 1. Pour water into SC.
2. 2. Cut squash in half through the middle. Remove seeds.
3. 3. Combine brown sugar, butter, apple juice, cinnamon, and salt in bowl.
4. 4. Spoon mixture into squash. Place in SC side by side.
5. 5. Cover. Cook on high 3-4 hours, or until squash is tender.
6. 6. Combine walnuts and chopped apple in bowl. Add spoonfuls to center of each squash half and mix lightly with sauce.

Roasted Cauliflower “Steaks” with Tomato-Basil vinaigrette

 Year-Round Fresh pg. 135 OVEN 4 serv  1 Point

1 head cauliflower (about 2 lbs)
¾ t salt
1 t grated lemon zest
1 lg plum tomato, finely chopped
¼ c chopped fresh basil
2 T rice vinegar
2 t extra virgin olive oil
1 small garlic clove, crushed
½ oz shaved Parmesan

1. Preheat oven to 375. Line large rimmed baking sheet with nonstick foil.
2. Trim green leaves and stem from cauliflower, leaving core intact so slices will hold together. Cut cauliflower into ¾ “ thick slices.
3. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with ½ t of salt and the lemon zest. Bake until tender, about 20 minutes.
4. Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining ¼ t salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture over top. Sprinkle with Parmesan. (1/4 cauliflower)

Janet's Roasted Broccoli

                                                                                                                                    
12 oz Frozen broccoli florets
Olive oil
Tony Cachere’s
Pepper

1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss  in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.

Grilled Zucchini with Feta and Lemon

  Simply 5 pg 147  6 servings                       1 point

½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4  or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL

We LOVE LOVE LOVE this recipe!

Roasted Acorn Squash with Thyme

 Simply 5 pg 143  4 serv                                         1 point              
   
2 acorn squash
1 T olive oil
1 ½ T fresh chopped thyme
½ t kosher salt
¼ t black pepper

1. Preheat oven to 400. Spray large rimmed baking sheet with olive oil nonstick spray.
2. Using a long serrated knife, halve squash through stem end. With spoon scrape out seeds and cut each squash half in half to make a total of 8 wedges. Place squash skin-side down on prepared baking sheet. Brush with oil and sprinkle with thyme, s & p.
3. Roast until squash is tender and golden brown along edges, about 40 minutes.
OVEN 400

Cheesy Kale Chips

  Simply 5 pg 45  8 servings                                                                            1 point
2 bunches curly kale, tough stems removed and discarded and leaves torn into 2” pieces
4 t canola oil
1 t garlic powder
½ t onion powder
½ t kosher salt
3 T grated pecorino-Romano cheese

1. Preheat oven to 350. Pray 2 large baking sheets with nonstick spray.
2. Put kale in very large bowl. Drizzle with oil and toss until evenly coated. Sprinkle with seasonings and toss to coat.
3. Spread kale on baking sheets to form single layer. Bake until crisp, about 20 minutes. Let cool slightly; sprinkle with romano.
Make Lemon and Pecorino popcorn
OVEN

Root vegetable chips

 Simply 5 pg 44 8 servings                                                                        1 point
1 very large carrot, peeled
1 very large parsnip, peeled
1 small sweet potato, scrubbed
¾ t kosher salt
Pinch cayenne
1. Preheat oven to 400. Line 2 large rimmed baking sheets w/nonstick foil.
2. Cut veggies into 1/8” slices using vegetable slicer or thin slicing blade. Combine in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle with salt and cayenne, tossing to coat.
3. Arrange in single layer on baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to a large bowl as they are browned. Chips will crisp a bit as they cook.
OVEN

Parmesan-Pepper Green Bean Fries

 Simply 5 pg 43 6 servings                                   2 points
2 lg egg whites, at room temp
2 T water
1 c grated Parmesan cheese
1 t black pepper
¾ lb green beans, trimmed

1. Preheat oven to 425. Line large rimmed baking sheet with silicone baking mat or parchment paper.
2. Whisk together egg whites and water in shallow bowl until foamy. In another shallow bowl, mix together Parmesan and pepper.
3. Dip green beans, one at a time, into egg-white mixture allowing excess to drip off. Coat beans with Parmesan and arrange on prepared baking sheet about 1” apart.
4. Bake until Parmesan is melted and lightly browned, about 8 minutes. Transfer green beans to wire rack and let cool slightly before serving.
OVEN

WW Charred Cherry Tomato Skewers with Balsamic and Basil

 1 pt                                                                
24 medium fresh cherry tomato(es), red
    24 medium fresh cherry tomato(es), yellow
    1 Tbsp olive oil, extra virgin
    1 tsp kosher salt, or to taste
    1⁄2 tsp balsamic vinegar
    1 Tbsp basil, minced, fresh

    In a medium bowl, toss tomatoes with oil and salt. Thread 8 tomatoes on a large skewer, alternating red and yellow; repeat with remaining ingredients to make 6 skewers.*

    Heat an outdoor grill to high heat. Cook skewers, turning several times for even charring, until tomatoes start to blister, about 6 to 7 minutes. Arrange skewers on a serving platter and drizzle with vinegar; sprinkle with basil.

    Serving size: 1 skewer

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

20 minutes to make   This is 4 points due to the olive oil (8 points for 2 T). You may be able to substitute.                                                                                                                                                           
2 medium chicken breasts,   ch                                                                                                   
1 cup bell pepper, chopped (any colors you like)                                                                     
½ onion, ch
1 zucchini ,chopped
1 cup broccoli florets                                                                                                                                                
½ cup tomatoes, chopped or plum/ grape                                                                                   
2 tablespoons olive oil
½ teaspoon salt
                                                                                                                                                               
½ teaspoon black pepper 1 teaspoon italian  seas                                                                             
¼ teaspoon paprika (optional)   
Preheat oven to 500 degree F.

    Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
    Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
    Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.