Kale with Corn and Carrots Corn, Tomato and Okra Stew, Eggplant with Tomato and Cheese

Kale with Corn and Carrots

  • 2 cups baby carrots
  • 6 cups chopped kale
  • 1 cup corn kernels
  • 1 Tbsp. olive oil
  • ½ teas. cumin
  • ½ teas. coriander
  • ½ teas. curry powder
  • salt and pepper to taste

Slice the carrots lengthwise. Wash the kale. Place a large skillet over medium-high heat and heat the olive oil. Add the cumin, coriander and curry powder to the hot oil and sauté about 5 minutes until fragrant. Add the carrots and stir. Cover the pan and cook for 5 more minutes. Add the kale with any water still clinging to the leaves and stir gently. Season to taste with salt and pepper. Add the corn and stir. Cover the skillet and cook for an additional 5 minutes.
Recipe makes 6 servings Estimated WW Smart points 0 per serving.

Corn, Tomato and Okra Stew

  • 3 cups peeled, diced tomatoes
  • 2 cups corn kernels
  • 1 cup trimmed, sliced okra (fresh or frozen)
  • 1 cup chopped onion
  • 2 Tbsp. vegetable oil
  • 1 cup diced bell pepper (red, green or yellow)
  • 1 Tbsp. chili powder
  • salt and pepper to taste

Place a skillet over medium-high heat and add the oil. When the oil is hot add the onion and peppers and sauté 5 minutes. Add the tomatoes, okra, chili powder and salt and pepper. Reduce heat, cover the skillet and simmer for about 10 minutes until okra is tender. Uncover skillet and add the corn and heat for an additional 3-5 minutes.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Eggplant with Tomato and Cheese

  • 1 medium eggplant (about 1 pound)
  • 2 medium tomatoes, sliced
  • 8 oz. shredded reduced fat mozzarella cheese
  • Cooking spray

Preheat oven to 400 degrees F. Spray a baking dish with cooking spray. Wash the eggplant. Cut the unpeeled eggplant into slices about 1/3-inch-thick and place the slices in the baking dish. Spray the eggplant with cooking spray. Bake in preheated oven for about 15 minutes until soft. Remove pan from oven and turn eggplant slices over. Add a layer of tomato to the eggplant and top with the shredded cheese. Return the pan to the oven and bake for an additional 10 minutes or until the cheese melts.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.