Creamed Spinach, Swiss Chard with Tomatoes and Beans, Brussels Sprouts with Hot Sauce and Blue Cheese

Creamed Spinach

  • 1 16 oz. bag frozen chopped spinach, thawed
  • ½ cup shallots, minced
  • 1 clove garlic, minced
  • 1 ½ cups fat-free milk
  • 2 teas. grated parmesan cheese
  • 4 ¼ oz. light cream cheese
  • ¼ teas. nutmeg
  • 2 Tbsp. flour
  • 2 teas. butter or margarine
  • salt and pepper to taste

Remove any moisture from the thawed spinach by blotting the spinach with paper towels. Melt the butter or margarine in a large skillet over medium heat. Add the shallots and garlic to the melted butter and cook for about 5 minutes. Add the flour to the skillet and cook and stir one more minute. Reduce the heat to low and slowly add the milk while whisking well. Add the parmesan cheese, nutmeg and salt and pepper and mix well. Stir in the light cream cheese and mix until smooth. Add the spinach and combine the spinach well with the sauce. Cook for one additional minute. Adjust salt and pepper if necessary.
Recipe makes 8 servings Estimated WW Smart points 3 per serving.

Swiss Chard with Tomatoes and Beans

  • 1 bunch red swiss chard, rinsed and chopped
  • ½ cup garbanzo beans (chick peas) rinsed and drained
  • 2 scallions, chopped
  • 1 shallot chopped
  • 1 tomato sliced
  • ½ lemon, juiced
  • 2 Tbsp. olive oil
  • salt and pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the scallions and shallots to the hot oil and cook and stir until the scallions and shallots are soft and fragrant, about 3-5 minutes. Stir in the beans and season with salt and pepper. Heat for about 2 minutes. Add the swiss chard to the skillet and cook until the swiss chard is wilted. Add the tomato slices to the skillet, pour the lemon juice over the swiss chard and heat thoroughly.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Brussels Sprouts with Hot Sauce and Blue Cheese

  • 1 lb. brussels sprouts, trimmed and halved
  • ¼ cup Hot Sauce (like Franks Hot Sauce)
  • 2 Tbsp. crumbled Blue Cheese
  • 2 Tbsp. olive oil

Preheat oven to 425 degrees F. Heat an oven-safe skillet over medium-high heat and add the olive oil and brussels sprouts in one layer to the skillet. Allow the brussels sprouts to cook undisturbed for 3 minutes or until they begin to caramelize. Cook the sprouts for an additional 2-3 minutes while turning occasionally until the sprouts are golden all oven. Transfer the skillet to the preheated oven and roast the sprouts until they have softened some, but are still al dente, about 8-10 minutes. Please sprouts in a serving bowl, drizzle with hot sauce and top with crumbled blue cheese.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.