Mushrooms in Cream Sauce, Cauliflower and Broccoli Casserole, Stir Fried Chinese Vegetables

Mushrooms in Cream Sauce

  • 2 cups chopped fresh mushrooms
  • 4 Tbsp. light sour cream
  • ½ cup water
  • 4 3/4 oz. each wedges Laughing Cow cheese (Your choice of flavor)

Spray a medium skillet with cooking spray and place on the stove over medium heat. Sauté the mushrooms until they are soft. Add the sour cream, water and cheese wedges and heat until the cheese is melted. Recipe makes 4 servings Estimated WW Smart points 5 per serving.

Cauliflower and Broccoli Casserole

  • 1 head cauliflower, broken into florets
  • 1 head broccoli, broken into florets
  • ½ cup breadcrumbs
  • 2 Tbsp. chopped fresh parsley
  • 2 teas. fresh thyme
  • 2 teas. lemon zest
  • 1 Tbsp. melted butter
  • Salt and pepper to taste

Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. Wash the cauliflower and broccoli florets and place the wet vegetables in the prepared casserole dish. Place dish in preheated oven and bake the cauliflower and broccoli until they are slightly tender, about 40 minutes. Shortly before the vegetables have been baking for 40 minutes, combine the melted butter, bread crumbs, parsley, thyme, lemon zest, and salt and pepper in a small bowl. Remove casserole dish containing the cauliflower and broccoli from oven and sprinkle the bread crumb mixture over the vegetables. Return the casserole dish to the oven and bake for an additional 5 minutes or until the vegetables are tender and the bread crumbs are crisp and brown. Recipe makes 8 servings Estimated WW Smart points 1 per serving.

Stir Fried Chinese Vegetables

  • 1 red bell pepper
  • 1 cup snow peas
  • 2 teas. oil
  • 2 cups bok choy
  • ½ carrot
  • ½ cup sliced fresh mushrooms
  • ¼ cup canned sliced bamboo shoots
  • ¼ cup canned sliced water chestnuts
  • ¼ cup chicken broth
  • 1 teas. light soy sauce
  • 2 cloves garlic, minced
  • 1 ½ teas. fresh ginger, minced

Wash and remove seeds from red pepper and cut into 1-inch pieces. Thinly slice the carrot. Peel and mince the ginger. Wash and chop the bok choy. Drain the bamboo shoots and water chestnuts. Combine the chicken broth, soy sauce, garlic and ginger in small bowl. Spray a large skillet or wok with cooking spray and place over medium-high heat. Add the oil to the skillet and when the oil is hot add the bok choy and bell pepper and stir fry for 3 minutes. Add the broth mixture, snow peas, carrot and mushrooms. Reduce the heat and cook and stir vegetables until they are tender-crisp and sauce has thickened, about 3 minutes. Stir in the bamboo shoots and water chestnuts and cook and stir until heated through, about 1 minute. Recipe makes 4 servings Estimated WW Smart points 1 per serving.