Parmesan Roasted Cauliflower, Corn and Edamame Succotash, Spicy Zucchini Casserole, Crustless Spinach and Feta Pie

Parmesan Roasted Cauliflower

  • 1 medium head cauliflower
  • 1 tsp. Mrs. Dash garlic and herb seasoning
  • ¼ cup Parmesan cheese
  • Olive oil spray

Preheat oven to 400 degrees F. Spray a baking pan with olive oil spray. Wash cauliflower and cut into pieces. Place cauliflower on pan and spray with olive oil spray. Sprinkle cauliflower with garlic and herb seasoning and the parmesan cheese. Bake in preheated oven for 15 minutes. Stir the cauliflower and bake for an additional 15 minutes or until cauliflower is tender. Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Corn and Edamame Succotash

  • 1 ½ cups shelled edamame
  • 2 cups corn kernels
  • ½ cup chopped red bell pepper
  • ¼ cup diced onion
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 3 Tbsp. dry white wine
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. chopped fresh parsley
  • salt and pepper to taste

Place edamame in a large saucepan over medium heat and cover the edamame with water. Cook the edamame until tender, about 4 minutes. Drain the edamame and place in a large bowl. Add the corn, pepper, onion, garlic, wine, vinegar, oil, parsley and salt and pepper and toss to combine. Place succotash in refrigerator for at least 2 hours to allow flavors to blend. Serve succotash chilled. Recipe makes 6 servings Estimated WW Smart points 4 per serving.

Spicy Zucchini Casserole

  • 4 medium zucchini, sliced into 1/8 -inch thick slices
  • 5 stalks celery, chopped
  • 1 28 oz. can Italian style tomatoes
  • 1 10 oz. can Rotel diced tomatoes
  • ½ cup diced onion
  • 1 tsp. garlic, minced
  • 1 teas. dry Italian seasoning
  • 1 teas, dried basil
  • 1 ½ Tbsp. olive oil
  • ¾ cup Parmesan cheese
  • salt and pepper to taste

Preheat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Place a large skillet over medium-high heat and add the oil to the skillet. When the oil is hot add the celery, onion, garlic, Italian seasonings, basil and salt and pepper and sauté until vegetables are softened. Add the tomatoes, reduce heat and simmer for 10 minutes. Layer the zucchini in the bottom of the baking dish and then pour the tomato mixture over the zucchini. Top the casserole dish with the Parmesan cheese and bake in preheated oven for 35-40 minutes or until topping is crisp and golden brown. Recipe makes 10 servings ¾ cup each serving Estimated WW Smart points 3 per serving.

Crustless Spinach and Feta Pie

  • 1 10 oz. package frozen spinach, thawed and squeezed dry
  • ½ cup chopped scallions
  • ½ cup reduced fat crumbled feta cheese
  • 2 Tbsp. grated Romano cheese (or Parmesan cheese)
  • ½ cup white whole wheat flour
  • 2 eggs, beaten
  • 2/3 cup fat-free milk
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 1 teas. baking powder
  • 1 teas. olive oil
  • salt and pepper to taste

Preheat oven to 400 degrees F. Spray a pie pan with cooking spray. In a bowl mix together the spinach, scallions, dill, parsley, and feta cheese and spoon this mixture into the pie pan. In another medium bowl sift together the flour and baking powder. To the flour mixture add the Romano cheese, beaten eggs, milk, olive oil and salt and pepper and mix well. Pour this mixture over the spinach mixture in the pie pan. Place pan in preheated oven and bake for 30-35 minutes or until a knife inserted in the center of the pie comes out clean. Let pie stand at least 5 minutes before serving. Recipe makes 6 servings Estimated WW Smart points 2 per serving.