Vegetarian Fajitas

Ingredients:

Cooking spray

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced

1 zucchini, cut into half moons

1 yellow squash, cut into half moons

2 plum tomatoes, seeded, chopped

1 lime, for juice

Salt and pepper, to taste

8 fat-free flour tortillas, warmed

Garnishes:

4 tbsp salsa, divided (see my recipe)

4 tbsp fat-free sour cream, divided

4 tbsp guacamole, divided

4 tbsp shredded Mexican cheese blend, divided

For fajita seasoning:

1/2 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp crushed red pepper flakes, or to taste

1/8 tsp dried oregano

1/8 tsp paprika

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

Directions:

To make seasoning blend, combine all spices until well mixed; set aside.  Meanwhile spray a large pan with cooking spray; add onions and bell peppers.  Cook over medium-high heat until vegetables are tender; add mushrooms.  Cook until mushrooms have shrunk and are tender; add zucchini and squash.  Continue cooking until squashes are tender crisp; add tomatoes, lime juice, and spice mix.  Stir until all vegetables are fully coated with spice mix and finish cooking vegetables until they are all tender.  Season with additional salt and pepper if desired.  Serve on top of warmed tortillas with 1 tbsp each garnish.  Serves 4.

6 Weight Watchers points per serving (2 filled tortillas with 1 tbsp all listed garnishes).

Crab Cakes with Roasted Red Pepper Aioli

Ingredients:

2 tbsp light margarine or butter

1 shallot, diced

2 celery ribs, diced

1 lb. (16 oz.) lump crabmeat

1/2 cup plain breadcrumbs, dried

1/3 cup fat-free mayonnaise

1 egg, beaten

2 tbsp roasted red peppers, diced

2 tbsp fresh lemon juice

1/2 tsp old bay seasoning

1/4 tsp paprika

Salt and pepper, to taste

1/3 cup plain breadcrumbs, dried

Roasted Red Pepper Aioli

1/4 cup roasted red peppers

1/4 cup fat free mayonnaise

1 garlic clove, minced

1 tsp lemon juice

Salt and pepper, to taste

Directions:

Heat  1 tbsp of margarine in a large sauté pan; add shallot and celery and cook until lightly browned.  Meanwhile, in a large mixing bowl combine the next 9 ingredients; add cooked shallot and celery.  Stir until completely combined.  Take mixture and create 12 equal sized crab cakes; coat each cake with breadcrumbs on both sides.  Place crab cakes in the freezer for 5 – 10 minutes (this allows them to set and the coating to stick properly).  Heat remaining margarine in sauté pan; cook crab cakes until browned on each side and warm all the way through.  To make the aioli, pulse all of the ingredients in a food processor until completely combined.  Serve over top of crab cakes.  Serve with lemon wedges if desired.  Serves 4.

7 Weight Watchers Points per serving (3 cakes per serving with 2 tbsp aioli).

Cheese Stuffed Shells

Ingredients:

24 jumbo pasta shells, uncooked

1 (16 oz.) container part-skim ricotta cheese

1 1/2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 egg, scrambled

3 cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp onion powder

1/4 tsp dried parsley

Salt and pepper, to taste

1 (24 oz) jar spaghetti sauce (or see my recipe)

1 cup mozzarella cheese, shredded

1 tbsp parmesan cheese, grated

Directions:

Cook pasta according to package directions (par-cook as it will bake more in the oven); drain completely and allow to cool.  Meanwhile mix together the next 10 ingredients until well combined.  Place filled shells in a large baking dish; cover with spaghetti sauce and cheeses.  Bake covered in aluminum foil for 30 minutes or until cheese is melted and pasta is fully cooked.   Serves 8.

7 Weight Watchers Points per serving (3 shells).

Vegetable Fried Rice

Ingredients:

3 cups brown rice, cooked

2 tbsp light margarine

1 onion, diced

2 carrots, diced

1 head of broccoli, cut into florets

3 cloves of garlic, minced

1 zucchini, quartered, thinly sliced

1/4 cup frozen peas, thawed

1/4 cup frozen corn, thawed

2 eggs, scrambled

Salt and pepper, to taste

For sauce:

6 tbsp soy sauce

2 tbsp sesame oil

4 tbsp rice vinegar

Directions:

In a large, nonstick sauté pan, melt margarine; add onions and cook until soft and translucent.  Add carrots and cook until slightly tender; add broccoli and garlic.  Cook until broccoli is just softened; add zucchini, peas, and corn.  Move vegetable mixture to one side of the pan; add scrambled eggs to other side and cook until almost completely cooked through.  Stir eggs into vegetables and add rice; meanwhile mix together sauce ingredients and add to pan.  Stir rice and vegetables to completely coat with sauce.  Serve warm!  Serves 4 (as a meal) or 8 (as a side). 

10 Weight Watchers points per serving as a full meal!