Quinoa with Black Beans and Corn

I had never even heard of quinoa until I started this whole healthier-eating, weight-loss thing. I didn't even know how to pronounce it (it's "KEEN-wha" by the way), much less what it was, how it tasted or how you cooked it. Turns out it's this incredibly nutritious food that is like a grain, but is not a grain. It's related to spinach and is listed in the World's Healthiest Food list Got that? Here's what news-press.com said about this super-food:

"Quinoa is called a super grain even though it is not a grain at all but the seed of a leafy plant that is related to spinach. The excellent quality protein in quinoa has been compared to the quality of the protein in milk. It has twice as much protein as any grain and is also high in potassium, riboflavin, niacin and thiamin, as well as being gluten-free. Quinoa is indigenous to the Andes in South America where it has been grown since 3,000 B.C. — and where it was called the "mother grain" by the Incas."

If you're reluctant to try it, don't be! It tastes great by itself, but it tastes even better mixed with spices and veggies like garlic. That's because it absorbs the flavors of whatever you cook it with. It makes a great side dish to chicken and steak, but this recipe makes a hearty, filling and (best of all!) low-point meal unto itself!

You can find quinoa in almost every supermarket, in the bulk natural foods section. It will probably be next to things like millet and rice.

QUINOA WITH BLACK BEANS AND CORN (2 points per serving, plus 1 point for the tortilla)

Ingredients
1/2 teaspoon vegetable oil
3/8 onion, chopped
1-1/4 cloves garlic, peeled and chopped
1/4 cup and 2 teaspoons uncooked quinoa
1/2 cup and 1 tablespoon and 2 teaspoons vegetable (or chicken) broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/3 cup and 1 tablespoon frozen corn kernels
3/4 (15 ounce) can black beans, rinsed and drained
6 whole wheat tortillas

Directions
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans.
4. Lightly toast tortillas in a pan until lightly browned. Cut into fourths and give every plate 6 wedges.

Servings Per Recipe: 4
Amount Per Serving
Calories: 154
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 513mg
Total Carbs: 28.3g
Dietary Fiber: 7.4g
Protein: 7.7g

Vegetarian 'Sloppy' Joes

I don't recall a time in my life when I was ever served real sloppy joes. I'm sure that it happened at some point, but I didn't care very much for them and didn't make a point of remembering. There's something, well, kind of yucky about real sloppy joes — all that meat and sauce and sloppiness.

The complete opposite is true with these. These vegetarian 'sloppy' joes are so good, that even though I ate them for dinner on Sunday (and had leftovers yesterday) I'm still thinking about them. Just one roll is a serving, and even though they are so tasty that you'd like to eat another one, they are extremely filling so that you don't have to.

But the best thing about them? They're not actually sloppy at all.

VEGETARIAN 'SLOPPY' JOES (6 points per serving — 3 points for filling, 3 points for the roll)

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8 rolls (homemade or kaiser work very well)

Directions:
1. Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
2. Stir in kidney beans, and cook an additional 5 minutes.
3. Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
4. Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

Servings Per Recipe: 8
Amount Per Serving
Calories: 205
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 580mg
Total Carbs: 35g
Dietary Fiber: 6.2g
Protein: 7.8g

'Albino' Pasta

If I was going to die tomorrow morning and could choose anything at all to eat as my last meal, it might very well be a heaping dish full of fetticini alfredo. The creamiest white sauce, the most succulent cheesy flavor ... mmm. With a points value of 17, however, that really is something I would only eat if I were going to die tomorrow (or maybe if it was my birthday!). Fetticini alfredo is one of my most favorite meals in the world and since joining Weight Watcher's I've been hard pressed to find something nearly as good.

'Albino' pasta is no fetticini alfredo. But it is delicious in an understated sort of way, and you'll find yourself looking forward to having the leftovers for lunch.

ALBINO PASTA (6 points per serving)

Ingredients
1 (16 ounce) package dry pasta
4 tablespoons olive oil
1 or 2 teaspoon minced garlic
1/3 cup grated Parmesan cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In small saucepan, saute garlic a small amount of oil. Combine garlic, olive oil, and pasta in a bowl. Mix in parmesan cheese and add a sprinkling to the top.

Servings Per Recipe: 8
Amount Per Serving
Calories: 280
Total Fat: 9.3g
Cholesterol: 3mg
Sodium: 81mg
Total Carbs: 41g
Dietary Fiber: 1.9g
Protein: 9.2g