Stir Fry Spianch

Another great weigth watchers recipe. I will so be making this again. I think I would cut the vinegar in half.

Stir Fry Spianch

1 tsp olive oil
1/2 tsp ginger
1 glove garlic
1 bag spianch, washed
1 tbsp reduced sodium soy sauce
1 tbsp rice vinegar

heat a large skillte or wok over high heat until a drop of water sizzles. add oil, swirl to coat the pan. then add gineger and garlic and let cook 15 seconds. Add the spianch, soy sauce, vinegar. stir fry until the spianch is wilted. About 2 minutes.

Calories-63
Fat-2
sodium-327
carb- 9
fiber -6
protein- 7
Point 1 per 1/3 cup

Veggie Kinda Night!!

Tonight I made Veggie Shells which is from the Busy woman's cookbook. I did have too modify it because it would have been too much for my small family. While my kids did not eat more than half a bowl it was loaded with the veggies they neglect and could only have a piece of pumpkin bread if they ate it. If I modify the recipe I will have the original in parenthesis.

Veggie Shells

1 yellow sqaush, peeled,and chopped (2 )
1 zucchini sliced(2)
1 cup frozen corn (1 10 oz bag corn frozen)
1 sweet bell pepper (did not use)
1 can stewed tomatoes
1 tsp Italian seasoning
2 tsp oregano
1 can beef broth( 2 cans)
1 cup bow tie pasta( 3/4 cup small shell pasta)

In slow cooker combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water (I did not use).

Cover and cook on low for 6 to 7 hours

Add pasta and cook additional 30 to 45 minutes.

Garnish with mozzarella cheese. Serves 4 to 5.