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After much consideration, I've decided to close my blogs, reorganize and reopen them in a single format. Please visit me at http://www.andreainblue.com.

Thanks!

Limey Pear Smoothie (2 pts or Core)

This recipe is courtesy of a post from the incomparable tsocktsarina on Ravelry. I made a minor tweak to fit it to program. The pear I used was ripe and sweet enough that I didn't add any sweetener. You might decide to add a little sugar, honey or other sweetener. Adjust points as necessary.

• 1 very ripe pear
• 1 good dollop of fat-free Greek yogurt (around 1/3 cup)
  
• Juice of 1/3 lime
• Some grated fresh ginger is a nice addition if the spirit moves you

Half the pear and scoop out the seeds. You can optionally remove the peel. Toss all ingredients in a blender and blend to your desired consistency.

2 pts or Core

My WW journal site is located at http://andreainww.blogspot.com.

The Original Spinach Casserole - Core or Flex 4 pts

I call this the 'original' spinach casserole, as this is the recipe that my mama made when we were kids. We'd have it as a special treat when my dad was out of town. He can't stand the sight of nor the smell of cooked greens. (I, on the other hand, love properly cooked greens. Thanks, Mama!) I've made other versions, including the one here. I do prefer this original one.

• 11 oz package cooked frozen spinach, thawed and drained
• 3 cups whole grain brown rice, cooked
• 1/2 cup onion, chopped
  
• 1 Tbsp Worcestershire sauce
• 1 tsp table salt
• 2 egg
• 1 1/2 cup shredded fat-free cheddar cheese

Preheat oven to 350 degrees. Combine onion, Worcestershire sauce, seasonings, egg, cheese, and spinach; stir to mix. Add rice; stir to mix. Pour mixture into a greased 9 x 9 casserole dish. Bake for 35-40 minutes.

This recipe is Core.
Flex Points: Makes 6 servings @ 4 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Core Spinach Casserole - 2 pts

• 1 - 9 oz cooked frozen chopped spinach
• 2 egg
• 15 oz fat-free ricotta cheese
• 1 cup shredded fat-free cheddar cheese
• 2 tsp onion powder (or to taste)
  
• 1 Tbsp Worcestershire sauce (or to taste)
• 1 tsp garlic powder (or to taste)

Preheat oven to 350. Defrost spinach and squeeze to remove extra liquid. Mix all ingredients in bowl. Spread mixture in greased 9x9 baking pan. Bake 40-45 minutes.

This recipe is Core.
Flex Points: Makes 6 servings @ 2 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Polenta Chips (Core or 4 pts Flex)

Nice use for leftover polenta! I enjoy this with guacamole in particular.

• 1/4 cup leftover polenta, chilled
  
• Seasonings to taste
  

Preheat oven to 375. Lightly spray cookie sheet with nonstick spray. Slice polenta as thinly as possible and arrange on cookie sheet. Season with your choice of herbs and spices. Bake for 20 to 25 minutes. Keep an eye on them as they go from brown to incinerated quickly. Remove from oven and serve immediately.

Notes: The thin slicing keeps the chip crisp. You'll need a steady hand and a sharp knife. Use seasonings to suit your own preferences. I like Jane's Crazy Mixed Up Salt, pepper and some onion powder.

1 serving @ 4 pts each
Core Recipe

My WW journal site is located at http://andreainww.blogspot.com.

Cauliflower Fried 'Rice' (4.5 pts or Core+1)

I came across a similar recipe using grated cauliflower in place of rice. Intrigued, I gave it a try making some modifications to suit my own tastes and products in my pantry. (When I first tried it, I used chicken breast and omitted the carrot as I had none in the fridge.) It was really a nice veggie stir fry. The sesame oil isn't Core... but I think the flavor is worth the few extra points.

Critical notes: You will, at no time, close your eyes and think you're enjoying fried rice at your favorite Chinese restaurant. Still the flavors are nice and it is a quick and satisfying meal. If you are a fried rice fiend, try mixing some steamed brown rice in with the cauliflower for something closer to the real thing.

Note: The original recipe called for grated cauliflower. Save yourself some frustration. Grating cauliflower is an exercise akin to nailing jello to the wall. If you have a food processor, just toss cauliflower chunks in and pulse it a few times.

• 2 tsp sesame oil
• 5 medium scallion, chopped
• 1/2 cup julienned carrot
• 2 tsp garlic cloves, minced
• 1/2 medium head cauliflower, grated
• 3 oz Canadian bacon, chopped
• 1/2 cup frozen baby green peas
• 1 egg

Stir fry scallions, carrots and garlic in sesame oil. Add Canadian bacon, peas and cauliflower. Cook until your desired doneness and season to your liking. Remove from pan and scramble up the egg. Mix in with the 'rice' mixture and serve.

Makes 2 servings at 4.5 pts each Points calc'ed using the WW recipe calculator.
Ingredients are all Core, except sesame oil. 1 serving is Core plus 1 allowance point.

My WW journal site is located at http://andreainww.blogspot.com.

Core Guacamole

• 1 ripe Haas avocado
• 1 tbsp minced jalapeno or Serrano chile pepper
• 2 tbsp minced red onion
• 1-2 tbsp fresh cilantro, chopped
• Pinch sea salt
• Splash lime juice

Run a knife around the avocado to halve it. Remove the pit and scoop the flesh from the skins. Mash coarsely with a fork. Stir in remaining ingredients and refrigerate.

* Note: I like Haas avocados the best for making guacamole. The Haas variety darkens as it ripens. To test for ripeness, hold fruit in your palm and squeeze it gently. The flesh will be firm but will yield to gentle pressure.

Makes 4 servings @ 2 pts each.
Points calc'ed using the WW recipe calculator.

My WW journal site is located at http://andreainww.blogspot.com.

Thai Noodles - 4 pts

This recipe was adapted from one that I found on the PB2 website. I made a few changes to suit my own tastes. I really enjoyed this with lots of lime and fresh cilantro. And the points saved by using PB2 are the proverbial icing on the cake.

• 8 tbsp PB2
• 4 Tbsp water
• 4 tsp ginger root
• 1 cup reduced-sodium chicken broth
• 1 tbsp minced garlic
• 1/4 cup low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1 tbsp brown sugar
• 1 1/2 cup shredded carrots
• 2 large sweet red peppers, sliced thinly
  
• 10 green onions, sliced thinly
  
• 9 1/2 oz uncooked soba noodles
• 10 oz boneless, skinless chicken breast, grilled and sliced
  
• fresh cilantro
• limes

Add water to PB2 and stir until mixed. Add ginger root, chicken broth, garlic, soy sauce, sesame oil, fish sauce, and brown sugar. Mix until combined. Set aside. In a non-stick skillet, steam-fry vegetables until al dente. While veggies are cooking, add soba to salted boiling water and cook until al dente. Drain. Add chicken, sauce and noodles to skillet and stir until everything is incorporated. Serve.

Makes 10 1 cup servings at 4 pts each

Tips: Feel free to tweak seasonings to suit your own tastes. I think this is best with lots of fresh ginger added to the sauce and plenty of lime and fresh cilantro as condiments. It is best to cook the soba just before adding, being careful not to over cook. Next time I make this, I'll use more veggies and also use my mama's trick of substituting sprouts for half the noodles.

My WW journal site is located at http://andreainww.blogspot.com.

Italian Wedding Soup - 2 pts

I love this soup. I should make it more often. It is simple and quite good.

• 1 lb extra lean ground beef
• 1 large egg
• 1 minced garlic clove
• 1 medium onion, minced
• 1/3 cup oatmeal, finely ground (I grind mine in a coffee grinder.)
• A few dashes of Worchestershire sauce
• Salt and pepper, to taste
• 12 cups chicken stock
• 8 oz orzo, pastina or other small pasta
• 2 lbs fresh baby spinach

Combine first 7 ingredients in a mixing bowl. Roll 1 tsp portions into balls and brown in a skillet until done. Place meatballs and all other ingredients in soup or stock pot. Simmer until orzo is done, stirring as needed to keep orzo from sticking to bottom of pot. Serve immediately.

If you have leftovers, you might think about keeping some extra chicken stock on hand. Left overnight in the fridge, the orzo tends to take on a life of its own by absorbing all the stock. I ususally have Italian Wedding Casserole the next morning. Personally, I like it that way. If you don't, feel free to back off the amount of pasta or increase the amount of stock.

Makes approximately 20 1 cup servings at 2 pts each.
Points calc'ed using the WW recipe calculator.

Notes: You can use frozen spinach if you can't find good fresh spinach. I like a lot of spinach so I use 2 lbs. You can cut back on it, depending on your prefences. I do use ground oatmeal in the meatballs, as I like the texture it gives. You can use breadcrumbs, if desired. Also, if you don't want to stand in the kitchen and make all those little meatballs, you can always use frozen. (I personally prefer to have control over what goes into them. Reading ingredients lists on the packages scares me a little.) As usual, adjust your points accordingly if you make any changes.

My WW journal site is located at http://andreainww.blogspot.com/.