Roasted Lemon Cabbage, Broccoli Casserole with Cheese, Green Beans with Bacon, Shallot and Rosemary

Roasted Lemon Cabbage

  • 1 medium head of green cabbage
  • 1 tsp. olive oil
  • 2 Tbsp. real bacon bits
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Worcestershire sauce
  • salt and pepper to taste

Preheat oven to 425 degrees F. Rinse the cabbage and remove and discard any loose leaves. Cut the head of cabbage in half on the core and then cut each half into two pieces, making 4 cabbage wedges. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce and salt and pepper together to make a marinade. Cut 4 pieces of aluminum foil with each piece large enough to completely wrap one wedge of the cabbage. Lay one cabbage wedge on a sheet of the foil and spoon 2 tablespoons of the marinade over the cabbage wedge. Be sure to get some marinade into all the little nooks and crannies on the cabbage. Wrap the cabbage wedges, place on a baking sheet and bake in preheated oven for 20-30 minutes.

Recipe makes 4 servings. Estimated WW S mart points 2 per serving.

Broccoli Casserole with Cheese

  • 1 10 oz. package frozen broccoli cuts
  • ½ cup light mayonnaise
  • ½ cup shredded sharp Cheddar cheese
  • 1 small onion, minced
  • 3 eggs
  • salt and pepper to taste

In small saucepan cook broccoli for 3-5 minutes and then drain. Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray. In a mixing bowl whisk the eggs and mayonnaise together. Stir in the broccoli, onions and cheese. Add the salt and pepper and mix well. Place the broccoli mixture in the prepared casserole dish and bake in preheated oven for 35-40 minutes. This recipe makes 6 servings. Estimated WW Smart points 3 per serving.

Green Beans with Bacon, Shallot and Rosemary

  • 6 slices bacon
  • 1 medium shallot, finely diced
  • 1 Tbsp. fresh Rosemary, finely minced
  • 6 cups fresh or frozen green beans, cut into 1-inch pieces
  • 4 Tbsp. shredded Parmesan cheese

Steam the green beans until cooked, but still slightly firm, about 10-15 minutes, less time if steaming in microwave. Drain green beans and set aside. Heat a large skillet over medium heat. Chop the uncooked bacon into about ½” pieces. Place bacon pieces in heated skillet and cook until bacon is just barely crisp. Remove bacon from skillet and drain on paper towels. Retain the bacon drippings in the pan. Add the rosemary and shallot to the skillet in which you previously cooked the bacon. Cook for a few minutes until shallot turns color. Add the green beans to the skillet and turn the heat up to medium-high. Sauté this mixture for a few minutes, Stirring frequently so the flavor blends. Turn off the heat and stir in the cooked bacon pieces. Remove to serving dish, sprinkle Parmesan cheese over the top.

Recipe makes 4 servings. Estimated WW Smart points 3 per serving.