Collard Greens with Bacon, Spaghetti Squash with Parmesan and Bacon, Spicy Edamame

Collard Greens with Bacon

  • 1 bunch collard greens
  • 1 slice bacon
  • 1 Tbsp. olive oil
  • 3 cloves chopped garlic
  • Salt and pepper to taste

Chop the bacon. Wash and dry the collard greens and remove the tough stems that run down the center of the leaf. Roll the leaves and slice into thin strips. Heat the bacon in a large skillet on low heat. When the bacon fat melts add the olive oil and garlic and sauté for about 1 minute, until golden. Add the collard greens to the pan and season with salt and pepper. Cover pan and simmer for about 10 minutes, or until tender. Stir occasionally. Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Spaghetti Squash with Parmesan and Bacon

  • 4 slices bacon
  • 1 medium spaghetti squash
  • 1 ½ Tbsp. olive oil
  • ½ cup grated Parmigiano Reggiano
  • Salt and pepper to taste

Place a skillet over medium heat and cook the bacon until crisp. 5 to 6 minutes. Remove bacon from pan and drain on paper towels. Chop the bacon. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Cut the squash in half lengthwise and use a spoon to remove the seeds. Season the squash with salt and pepper and place the squash face down on the baking sheet, Bake for 6 to 65 minutes until the flesh pierces easily with a fork. When soft use a large spoon to remove the spaghetti squash from the skin and transfer to a bowl. Add the olive oil, bacon and parmesan cheese and mix gently. Recipe makes 6 servings Estimated WW Smart points 2 per serving.

Spicy Edamame

  • 5 cups edamame, in pod
  • ½ teas. orange zest
  • ¼ teas. cayenne pepper
  • 1 Tbsp. toasted sesame seeds
  • ¼ cup light soy sauce
  • ¼ cup chicken broth
  • 1 Tbsp. honey
  • 2 tsp. vegetable oil
  • 4 cloves garlic, chopped
  • 1 teas. grated ginger
  • black pepper to taste

If using frozen edamame be sure it is thawed. Combine the orange zest, cayenne pepper, sesame seeds and black pepper in a small bowl and set aside. Place a small saucepan over medium heat, add the chicken broth, honey and soy sauce and heat to a slow boil. Gently boil this mixture for about 5-6 minutes until sauce is reduced by half. Meanwhile heat a large skillet or wok over medium-high heat. Add the oil, ginger and honey to this skillet and sauté for 30-60 seconds. Add the edamame and orange peal mixture and toss to coat. Add the sauce mixture to the edamame and again toss. Cook for an additional 2-3 minutes or until edamame is heated through and sauce is slightly thickened. Recipe makes 4 servings Estimated WW Smart points 3 per serving.