So far I have made:
- Swiss chard with tamari, garlic, and olive oil
- Roasted beets with balsamic vinegar and olive oil (complete with the beet greens tossed in)
- Slow baked sweet potatoes
- Greek style green beans
- Sauteed zucchini with garlic
- Steamed asparagus with lemon juice
- Crustless spinach pie (recipe to follow)
And these new items are on deck for this week:
- Dandelion greens
- Mustard greens
- Collard Greens
I am also making the beets, zucchini, and crustless spinach pie for a second week in a row.
I have to say that I am in love with The World's Healthiest Foods by George Mateljan, and have used it as a reference to find different ways to cook the produce. I want to work my way through the book! The recipes are very simple and very quick, and that is about my speed right now.
I also dug out some of my old Core recipes, and have found this one to be a current favorites:
Crustless Spinach Pie
Pts. per Serving: 2
10 oz chopped frozen spinach
1/2 medium onion
2 garlic cloves
1 tsp olive oil
1 cup(s) fat-free cottage cheese
6 oz crumbled feta, fat free plain
3/4 cup egg substitute
Pepper to taste
Defrost and squeeze water from the spinach. Saute onion and garlic in the oil until soft, and let it cool. Then mix it all together, put the mixture in a pie plate sprayed with Pam (or equivalent), and bake for 45 minutes at 350 degrees.
Now that I am down to 23 points a day (I know, I know... that is probably A LOT compared to some of you!), I am on the hunt for low point meatless meals. If you have any ideas, I would love to hear them!
Back to the kitchen for another round of meal making!