Baked Sweet and Sour Cabbage
Skillet Squash
Baked Stuffed Eggplant

Baked Sweet and Sour Cabbage

6 cups fresh green cabbage, coarsely chopped

1 cup onions, coarsely chopped

1 clove garlic, sliced thin

1 Tbsp. olive oil

3 Tbsp. cider vinegar

1 Tbsp. honey

salt and pepper to taste

Preheat oven to 400 degrees F.  Spray a 9×13 oven proof glass baking dish with cooking spray.  Place the chopped cabbage, chopped onion, olive oil, garlic slices and salt and pepper in the prepared baking dish and toss to combine.  Cover the baking dish either with a lid or with foil and bake the cabbage mixture until the cabbage is tender, about 30 minutes.  Stir the mixture after 15 minutes.  Remove the baking dish from the oven.  Uncover the dish and drizzle the cabbage mixture with the cider vinegar and honey and toss to coat.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving

Skillet Squash

2 cups chopped zucchini

2 cups chopped yellow squash

1 cup sliced mushrooms

1 cup chopped onions

1 cup chopped tomato

½ cup chopped red bell pepper

½ cup chopped green bell pepper

3 cloves garlic, minced

4 Tbsp. grated Parmesan cheese

1 Tbsp. olive oil

salt and pepper to taste

Place a large skillet over medium low heat and add the olive oil.  When the olive oil has heated add the garlic to the skillet and cook the garlic until it is soft, about 2 minutes.  Be careful not to burn the garlic.  Add the onions and mushrooms to the skillet and continue cooking for 2-3 minutes,  Add the zucchini and yellow squash to the skillet together with the bell peppers and tomatoes and simmer for about 5 minutes until vegetables are heated through and have reached desired doneness.  Garnish the squash with the grated Parmesan cheese.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving

Baked Stuffed Eggplant

Photographer: Greg DuPree, Prop Stylist: Christine Keely, Food Stylist: Torie Cox

2 small eggplants

1 small zucchini, chopped

1 onion, chopped

1 clove garlic, minced

1 cup low sodium petite diced canned tomatoes, drained

½ cup tomato sauce

1 Tbsp. olive oil

½ teas. dried thyme

1 teas. dried basil

dash black pepper

1 cup shredded Monterey Jack cheese

4 Tbsp. grated Parmesan cheese

Preheat oven to 375 degrees F.  Spray a baking dish with cooking spray.  Trim the stems from the eggplants and cut them in half lengthwise.  Remove the pulp from the eggplants but leave about ½-inch of the pulp in the shell.  Cut the removed eggplant pulp into ½-inch pieces.  Place a large skillet over medium heat and add the olive oil to the pan.  When the oil is hot add the onion, garlic, zucchini, black pepper and the eggplant pieces.  Cook this mixture until the vegetables are very tender, about 5-7 minutes, stirring often.  Add the tomatoes, tomato sauce, thyme and basil and heat through.  Spray the cut edges of the eggplant shells with cooking spray and place the shells in the prepared baking dish.  Spoon one-fourth of the vegetable into each of the 4 eggplant shells.  Top each eggplant with one-fourth of the Monterey Jack cheese and one-fourth of the Parmesan cheese.  Place baking dish in the preheated oven and bake until the eggplant is hot, and the cheese is bubbly, about 20-25 minutes.

Recipe makes 4 servings  Estimated WW Smart points 5 per serving