If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.
Ingredients for stuffing:
2 tbls finely diced celery
2 tbls finely diced onion
.5 tsp of olive oil
1/2 cup of chopped fresh spinach
2 tbls of light cream cheese
1/4 cup of fine bread crumbs
1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
A dash of Miss Dash Lemon Pepper seasoning
.5 a tbls of white wine
2 sole fillets 4 oz each
Directions for stuffing:
Pre heat over to 350 degrees fahrenheit.
Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
Add the spinach and cook for 2 minutes.
Remove pan from the heat and add the cream cheese and let is melt down.
Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
Stir in wine. Stuffing should stick together when pressed in hands.
Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
Place in a lightly greased casserole dish toothpick side down.
Cook for 20 – 25 mins covered with foil.
Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
2 tbls Light cream cheese
2 tbls skim evaporated milk
.5 tbls of white wine
1/4 cup of non-fat sour cream
2 tbls of chopped green onion to garnish
Directions for Sauce:
Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
Once melted down remove from heat and add the sour cream.
Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.
Here’s another Hungry Girl inspired meal. Extremely easy to make and again the kids and hubby will love it. Once again I was lucky enough to find this recipe on the web. Please click here for the recipe. I say inspired because I had an extra ounce of chicken I had to account for and I topped it with a tablespoon of low fat cheese. The total point value for the picture above (and below) is 5 points. The recipe, if followed to the letter is 3 WW points. My husband loved it so much he made me mark it as a definite meal to make again. If you’re into the cook books, this recipe can be found in the Hungry Girls’s 200 under 200 cookbook. There was so much food I could not stuff it all in my pita so I deconstructed it to eat it. My hubby on the other hand stuffed what he could in the pita and used the rest as a side dish. Enjoy my foodie followers.
In a hurry? Here is a quick easy meal to enjoy for either lunch or dinner.
1 Yves Meatless Chicken Burger cut in to cubes
1 Package of Shirataki Tofu noodles
.5 cup of light tomatoe soup
Any additional spices like pepper, basil, Italian seasoning (no salt) etc.
A sprinkle of low fat cheese (about a tablespoon)
Drain and rinse noodles with cold water. Place noodles in a pre heated pan on medium heat to remove some moisture from the noodles. Add the chicken burger and cook with noodles for about 2 mins until heated. Then add your tomoato soup and any additional spices you wish. Sprinkle a little bit of low fat cheese and serve. Total WW Points 4.
NOTE: I always keep a pack of Yves meatless chicken or beef burgers in my freezer. I also have a few packs of the Shirataki noodles on hand just in case.