Roasted Cauliflower Steaks
Balsamic Grilled Zucchini
Pesto Tomatoes
Spinach and Mushrooms with Mozzarella

Roasted Cauliflower Steaks

1 large head cauliflower

¼ cup olive oil

2 cloves garlic, minced

pinch or two of red pepper flakes, to taste

1 Tbsp. lemon juice

salt and pepper to taste

Slice the cauliflower lengthwise through the core into 4 steaks.  Preheat oven to 400 degrees F.  Spray a baking sheet with cooking spray or line the baking sheet with parchment paper.  Place the cauliflower steaks on the prepared baking sheet.  In a small bowl whisk together the olive oil, lemon juice, garlic, red pepper flakes and salt and pepper.  Brush the tops of the cauliflower steaks with one-half the olive oil mixture.  Place baking sheet in preheated oven and roast the cauliflower steaks for 15 minutes.  Gently turn the cauliflower steaks over and brush them with the remaining olive oil mixture.  Continue roasting the cauliflower steaks until they are tender, about 15-20 more minutes.

Recipe makes 4 servings  Estimated WW Smart points 4 per serving

Balsamic Grilled Zucchini

2 zucchini

2 teas. olive oil

1 teas. Italian seasoning

½ teas. garlic powder

2 Tbsp. balsamic vinegar

pinch of salt

Cut the zucchini into halves lengthwise.  Preheat the grill to medium-low and lightly oil the grate.  Brush the zucchini with olive oil.  Sprinkle the Italian seasonings, salt and garlic powder over the zucchini.  Place the zucchini on the preheated grill and cook until it begins to brown.  Turn zucchini and cook on other side.  Cook about 3-4 minutes per side.  Brush the balsamic vinegar over the zucchini and continue to cook for about 1 more minute.

Recipe makes 4 servings  Estimated WW Smart points 0 per serving

Pesto Tomatoes

10 small ripe tomatoes

½ cup pesto

1 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Spray a large baking dish generously with cooking spray.  Slice the tomatoes in half and scoop out enough flesh from the center of each tomato to make a pocket.  Fill the pocket of the tomato with pesto and then sprinkle cheese over the pesto.  Place the stuffed tomatoes in the prepared baking dish.  Place baking dish in preheated oven and bake until the cheese is melted and bubbly and slightly browned, 10-15 minutes.  Serve warm.

Recipe makes 10 servings  Estimated WW Smart points 3 per serving

Spinach and mushrooms with mozzarella

1 package fresh spinach

8 oz. fresh sliced mushrooms

4 oz. part-skim milk mozzarella cheese

Spray a large skillet with cooking spray and heat over medium high heat.  Sauté the mushrooms.  Add the spinach to the pan, cover the skillet and reduce the heat to medium-low.  Allow the spinach and mushrooms to cook for about 6 minutes covered and then remove the lid and increase the heat to remove any excess liquid.  Sprinkle the mozzarella over the top of the spinach and mushrooms, cover the skillet and turn off the heat.  Allow mixture to sit for about 2 minutes and then serve.

Recipe makes 4 servings  Estimated WW Smart points 2 per serving