All Things Hold Together

This week, I planned Weight Watchers recipes for dinner every night. Things have been really hectic and I just don’t want to have to deal with trying to calculate my points for each meal.

Monday: Turkey Enchilada Pie (4 points), served with Avacado (2 points for 1/4) and salsa (0 points).

Tuesday: Parmesan Pea Risotto (5 points) (recipe below)

Wednesday: Baked Macaroni and Cheese (5 points) (recipe is at the bottom of that post)

Thursday: Leftovers

Friday: Broccoli and Cheddar Quiche (5 points)

Saturday: Slow Cooker Red Beans and Barley (4 points) (I always add chili powder and cumin to this recipe)

Parmesan Pea Risotto

1/2 cup water
1 onion, chopped
2 garlic, minced
1 1/2 cup arborio rice
5 cup reduced-sodium, fat-free chicken broth
2 piece bay leaf
1 cup frozen green peas, thawed
1 tablespoon parsley
4 tbsp grated Parmesan cheese
2 tbsp reduced-calorie margarine

Heat water in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes. Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added). Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot.

Makes 4 hearty servings
Points per serving: 5

For more Menu Plan Monday, visit Organizing Junkie.