Asparagus with Lemon-Mustard Dressing

12 fresh asparagus spears, washed and trimmed
2 tablespoons light mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.

In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon peel; set aside.

Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.

Makes 2 servings.

Asparagus with Lemon-Mustard Dressing - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
asparagus	12 spears	.3	70	1.3
mayonnaise, light or low fat	2 tablespoons	4	50	1.8
mustard, brown	1 tablespoon	.9	14	.8
lemon juice	1 tablespoon	0	7	.6
Recipe Totals		5.2	141	4.5
Recipe makes 2 servings. Each Serving Totals - 2.6 Fat Grams, 70.5 calories, 2.2 WW Points

Asparagus with Poached Eggs & Shaved Parmesan

2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)
Coarse Salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
4 large eggs
1 cup (lightly packed) parsley leaves, chopped
1 small piece of parmesan cheese, room temperature

Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat, drain, and toss with olive oil and salt and pepper to taste. Divide asparagus among 4 dinner plates and keep warm.

Bring about 1 1/2 inches of water to a simmer in a 12-inch skillet or sauté pan over medium heat. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off.

Place an eggs on top of each asparagus portion; dab with a paper towel to soak up any visible water. Sprinkle with salt, pepper, and parsley. Pull a cheese planer or use a vegetable peeler across the top of the piece of parmesan cheese to produce wide shavings. Arrange several shavings around each plate. Serve at once.

Makes 4 servings.

Asparagus with Poached Eggs and Shaved Parmesan - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Calories	WW Points
asparagus	2 pounds	0	100	2
olive oil	1 tablespoon	14	120	4
eggs, large	4	24	316	8
parmesan cheese	1/2 oz shavings	3	54	1
Recipe Totals		41	644	15
Recipe Makes 4 servings Per Serving - 19 Fat grams, 161 calories, 4 WW points

Grilled Green Beans with Gorgonzola Vinaigrette

6 cups lightly salted boiling water 1 pound green beans(approximately 5 cups), ends trimmed 1 tablespoon olive oil, divided 1/4 cup balsamic vinegar 1/4 cup crumbled gorgonzola cheese 1 tablespoon firmly packed brown sugar 4 cloves garlic, minced 1 green onion, chopped 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh basil Salt and pepper to taste In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside. In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat. Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately. Makes 6 servings.

Grilled Green Beans with Gorgonzola Vinaigrette - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. Item Amount Fat Grams Calories WW Points green beans 1 pound 0 50 .9 olive oil 1 tablespoon 14 120 4 vinegar, balsamic 1 cup 0 0 0 gorgonzola cheese 1/4 cup (2-oz) 19.2 218 6.4 brown sugar 1 tablespoon 0 33 1.1 garlic 4 cloves 0 10 .7 onion, green 1 each 0 10 .7 Recipe Totals   33.2 441 13.8 Recipe makes 6 servings. Each Serving Totals - 5.5 Fat Grams, 73.5 calories, 2.3 WW Points

Parmesan Oven Fries

Ingredients:
Four large baking potatoes, peeled (about 2 pounds)
1/2 teaspoon dried whole thyme
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil vegetable cooking spray
1/4 cup finely grated fresh Parmesan cheese
1/2 teaspoon salt

Directions:
Cut each potato into three pieces and then into strips.

Pat wedges dry with paper towels and place in a bowl.

Add thyme and pepper and toss well.

Drizzle oil over wedges, tossing well to coat.

Arrange in a single layer on a baking sheet coated with cooking spray.

Bake at 450-degrees for 30 minutes.

Sprinkle cheese and salt evenly over wedges.

Bake an additional ten minutes or until tender and browned. Serve warm.

Recipe makes six servings.

Nutrition information per serving:
Calories: 153
Fat: 3.7g
Cholesterol: 3mg
Sodium: 280mg

Radish Salad Prep: 10 min.
For 4 servings:

• 20 radishes, trimmed and thinly sliced
• 12 fresh mint leaves, finely chopped
• 1/3 cup orange juice
• 2 Tbs. plus 2 tsp. lemon juice

Combine all ingredients in a bowl. Add salt and pepper to taste.

Per serving: calories 16, fat 0.2g, 8% calories from fat, cholesterol 0mg, protein 0.3g, carbohydrates 3.9g, fiber 0.5g, sugar 2.9g, sodium 6mg, diet points 0.7.

Bok Choy with Ginger Vinaigrette Prep: 10 min, Cook: 10 min.
For 4 servings:

• 1 lb. bok choy, cut into 2 inch pieces
• 1 Tbs. white wine vinegar
• 2 tsp. Dijon mustard
• 2 tsp. soy sauce
• 1 tsp. sugar
• 1/2 tsp. olive oil, optional
• 1 small clove garlic, finely chopped
• 1 Tbs. fresh ginger, finely chopped or grated

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10 minutes or until stalks begin to turn translucent and are soft when pierced. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss. Serve hot.

Per serving: calories 30, fat 0.9g, 24% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 4.5g, fiber 2.1g, sugar 2.7g, sodium 259mg, diet points 0.8.

Cucumber Salad Prep: 10 min, plus chilling time.
For 4 servings:

• 2 large cucumbers, peeled, seeded and chopped
• 1/3 cup scallions, minced, including some green tops
• 1/4 cup white vinegar or lemon juice
• 1/2 tsp. sugar

Combine all ingredients in a serving bowl. Add freshly ground black pepper to taste. Chill.

Per serving: calories 36, fat 0.3g, 7% calories from fat, cholesterol 0mg, protein 1.7g, carbohydrates 8.2g, fiber 2.0g, sugar 6.1g, sodium 6mg, diet points 0.8.

Lemon Green Beans Prep: 10 min, Cook: 15 min.
For 4 servings:

• 1 lb. green beans
• 1/4 cup water
• 1/4 cup lemon juice
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Place beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until green beans are tender. Rinse under cold water and drain. Combine water and lemon juice in a heavy nonstick skillet over medium heat. Simmer 2-3 minutes or until reduced by half. Stir in butter. Add green beans and lemon zest. Simmer 3-4 minutes or until green beans are heated throughout. Remove from heat. Add parsley and salt to taste and toss.

Per serving: calories 73, fat 4.0g, 43% calories from fat, cholesterol 10mg, protein 2.2g, carbohydrates 9.5g, fiber 4.0g, sugar 3.5g, sodium 8mg, diet points 1.5.

 

1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 ounces bow tie pasta (farfalle), cooked al dente