Dear Members,
This week's post will be extremely short and sweet, well spicy, in fact.
We are concentrating our efforts on the new program!!!
It's very exciting and as I've said before it is a combination of the best of both previous programs.
Remember, if you know someone who has not been to a meeting in a while, he/she can come to a meeting for FREE to check it out. If they want to re-join, at that time they will be asked to register and pay the fees.
It's been super busy during this transition time. Like most of you, I do have a good supply of Weight Watcher Cookbooks in house and tonight my daughter, Heather, whipped together the Mexican Polenta Pie recipe from the "From Pantry To Plate" edition.
It's a great recipe if you love Mexican food, want something warm, spicy, and satisfying; something that feels like comfort food, but won't make you feel guilty later for eating it.
With so many recipes, you need to find what works for you and in this case Heather did tweak it a bit and saved a step:
MEXICAN POLENTA PIE
Cook Time: Aprox. 35 minutes
Serves: 6
INGREDIENTS
1 15 1/2 oz can of black beans, rinsed and drained.
1 14 1/2 oz can of diced tomatoes
1 cup frozen corn kernels (Original recipe called for 10 oz of corn kernels)
1 zucchini, cut into 3/4 inch chunks
1/4 cup broccoli florets cut into 3/4 inch chunks (Heather added this to the org. recipe)
1/4 cup cauliflower florets cut into 3/4 inch chunks (Heather added this to the orig. recipe)
1/4 cup carrot matchsticks (Heather added this to the orig. recipe)
1 cup frozen shelled Edamame
1 cup jarred chunky salsa (Heather used Emerald Valley Organic Salsa Medium)
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 16 oz. tube prepare polenta, cut into 12 (1/2 inch) slices
1/2 cup reduced-fat Mexican cheese blend (Heather used half as much as the orig. recipe)
optional fresh cilantro to taste
The original recipe asked that you cook some of these items in a skillet before baking. Heather felt this was unnecessary and cut that step out. Because she cut that step out the veggies stayed fresh and al dente. She also prepared the entire recipe hours ahead of time and placed it in the refrigerator until ready to bake.
DIRECTIONS
Preheat oven to 400 F.
Spray a shallow 2 1/2 quart baking dish with non-stick spray.
Combine all ingredients except the polenta, cheese and cilantro (optional) in the baking dish.
Top the mixture with cilantro and 1/4 cup of cheese.
Lay out the polenta slices on top of all the ingredients.
Bake until bubbly at the edges, about 25 minutes (little over 30 minutes if you had it in the refrigerator)
Sprinkle remaining cheese (1/4 cup) on top of polenta and bake for another 3 minutes longer or until cheese melts.
Let stand for 10 minutes before serving.
Points value: 4 (orig recipe was 5, but because Heather used 1/2 the cheese, it's 1 less point)
Per serving: 280 Cal, 3.5 g Fat, 8 g Fiber
I'll see you this week!!
Paula
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6 comments:
Excited about the new program! Actually went to back online (haven't been good about that) and got my foods logged today.
Fun blog ... cute pictures of the dogs!
I think you couldn't have a better assistant to write and/or prepare fantastic recipes that our program worthy. Keep up the good work!
The new program is just what I needed to get recommitted. I heard you were out there for the Jingle Bell run/walk. How did you and the dogs do.
Like the Mexican polenta pie recipe--and I just happen to have s tube of polenta lurking in the pantry.
Good thing,too, as no plans to go out in this weather--even if I could get up my driveway. Glad you mentioned going up and down stairs this past week Paula. Thanks!
Dawn,
Whoa whoa girl! I just clicked on your profile and saw the picture of you and Mike. Lovely table and turkey and look at you!!! You look gorgeous. Mike, you look handsome too :)
Moiree,
I'm glad you liked the recipe. That particular cookbook is no longer available, but I will be putting more recipes from that book on this blog.
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