This is actually going to be a pretty long post. There are effectively 5 recipes that will be included. While I may not be currently following Weight Watchers, I have in the past. I also still lurk on the 20s message board, even if I am not in that decade anymore. I have teamed up with a few other bloggers on the boards to do a recipe challenge. We all have to make something healthy with the items, post it on our blog, then we all rate each others recipes. Whoever wins gets to chose the ingredients for the next month. This month’s ingredients are kale, stock, polenta, and cream cheese. I saw this as a PERFECT opportunity to try and make vegan cream cheese for the first time. I also didn’t want to do a standard creamy polenta topped with kale. So, I made this recipe awhile back and liked it. I thought a cream cheeze topped polenta base would work well.
- 1 cup dry corn meal
- 3 cups vegetable stock
- 1 TBSP dry thyme
- 1 TBSP dry rosemary
Place the dry ingredients in a pot. Whisk in the stock and turn the heat on medium. Keep whisking.
It will come together in just five minutes. That’s it. Really. Use this polenta for a base for other meals. If you want, you could put it in a pan and bake it until firm and have a more firm polenta vs. the creamy version.
Nutrition (whole recipe): 486 calories, 4 grams fat, 100 grams carbs, 10 grams protein, 9.6 grams fiber
Herb Cream Cheeze
- 1 package Mori-Nu silken firm tofu
- 1/4 cup raw cashews
- 2 cloves roasted garlic
- 2 TBSP parsley
- 2 TBSP nutritional yeast
- 1 TSP salt
Add cashews to a blender and grind up until they are almost completely dust.
Add the package of drained tofu to the blender along with the spices and blend until combined. If it’s not coming together well, add water a tablespoon at a time to the mixture. This gets better after 12 or more hours. You can definitely change this recipe up to suit your tastes. If you wanted a more sweet cream cheeze, I would keep the first two ingredients and add in sugar, honey, agave nectar, cinnamon, etc.
Nutrition (whole recipe): 428 calories, 25 grams fat, 22 grams carbs, 31 grams protein, 3 grams fiber
- 2 cups kale (curly and dinosaur are great)
- 1/2 cup chopped onions
- 1/4 cup balsamic vinegar
- hot sauce to taste (I prefer Frank’s or Tabasco Chipotle)
Clean kale well. Remove the tough stems, but keep the leaf part. In a non-stick pan over medium-high heat, add the chopped onions and cook until translucent.
Add the kale to the pan in batches. With the first batch, add about half the vinegar and a few shakes of the hot sauce. Cover the pan and allow the greens to cook down.
In about three minutes, the greens should be wilted enough you can add the rest of the ingredients. Cover the pan again. Allow to cook for about five more minutes. Stir the greens and the sauce. Turn the heat down to medium and allow the mixture to cook. You can allow this to cook on the stove from 10 minutes to half an hour. Just make sure there is some kind of liquid in the pan. You could also add some liquid smoke to the mixture.
Nutrition (whole recipe): 153 calories, 1 gram fat, 34 grams carbs, 6 grams protein, 7 grams fiber
- 1.5 pounds asparagus (thin stalks are better)
- 1 TBSP olive oil
- 1 TBSP garlic powder
- 1 TBSP thyme
- 1 TBSP rosemary
- 1 tsp salt
- 1 TBSP black pepper
Set the oven to 400 F. Rinse off the asparagus. Find an average length piece and bend the bottom of the stalk until it breaks. Toss the bottom (smaller) piece. Align the stalk at the top with the others. Using a knife, cut off the bottoms of the rest of the other stalks. Lay the stalks down on a greased (no calorie spray) baking sheet in a single layer. Drizzle the tablespoon of olive oil on the stalks. Add the spices on top and put in the oven for 20ish minutes. We call these fries as they get pretty crispy. If the stalks are bigger, you will need more time.
Nutrition (whole recipe, it usually makes 3 servings): 209 calories, 15 grams fat, 18 grams carbs, 5 grams protein, 8 grams fiber
- 1 serving polenta base
- 2/3 serving herb cream cheeze
- 1 serving braised kale
- 1 TBSP olive oil
Heat the oven to 400 F. In a 12 inch cast iron skillet add the tablespoon of oil and spread around evenly. Add the polenta while still warm to the skillet, which allows it to spread easier. Using a spatula or the back of a spoon, spread the polenta evenly around the skillet. Place the skillet in the oven for about 25 minutes.
The polenta will be done when the sides are browned and the top is very firm. When the polenta comes out, spread the cream cheeze on the polenta.
Add the kale and onions on top the cheeze. If there is any extra sauce still in the pan, just leave it.
Put the polenta and toppings back in the oven for 15 minutes or until the tops of the kale are just crunchy. Let the pizza rest for about five minutes before cutting into eight slices. Enjoy!
Nutrition (whole recipe): 1044.75 calories, 21.75 grams fat, 162.75 grams carbs, 36.77 grams protein, 18.61 grams fiber
Nutrition (per slice): 130.6 calories, 2.7 grams fat, 20.3 grams carbs, 4.6 grams protein, 2.3 grams fiber