WeightWatchers > Quotes

“Spinach    serves 4 2 (10-ounce) bags spinach ⅔ cup low-fat (1%) cottage cheese ¼ cup low-fat (1%) milk 1 tablespoon grated Parmesan cheese ½ garlic clove, minced ⅛ teaspoon black pepper 1  Put spinach in steamer basket; set in large pot containing 1 inch boiling water. Cook, covered, until spinach is bright green and wilted, about 3 minutes. Lift out steamer basket. Let spinach cool about 5 minutes; squeeze to remove any excess liquid. Chop spinach. 2  Combine all remaining ingredients in food processor or blender and puree. Add one-fourth of spinach and puree. 3  Combine remaining spinach with cottage cheese mixture in large nonstick skillet and set over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.”
― Weight Watchers, Weight Watchers New Complete Cookbook

“with Parmesan Serves 4 • Gluten Free 4 cups cauliflower florets 4 cups broccoli florets 1 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon black pepper 2 tablespoons grated Parmesan cheese 1 tablespoon lemon juice 1 Preheat oven to 425ºF. Spray large rimmed baking sheet with nonstick spray. 2 Place cauliflower and broccoli on baking sheet; add oil, salt, and pepper and toss to coat. Spread vegetables evenly in pan. 3 Roast, stirring once, until vegetables are browned and tender, 20–25 minutes. 4 Transfer vegetables to medium bowl; add cheese and lemon juice and toss to combine. PER SERVING (GENEROUS 1 CUP): 96 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 260 mg Sod, 10 g Total Carb, 3 g Sugar, 4 g Fib, 5 g Prot, 100 mg Calc. PointsPlus value: 3”
― Weight Watchers, Weight Watchers New Complete Cookbook