"Finding a Weigh Out of Fat" Recipes

Here's a few more recipes that you guys might want to try:

First, let's go with the Cheese and Mushroom Quesadilla
(1 serving, 3 points per serving for WW)

1 burrito size whole wheat tortilla
1/4 cup salsa
1/2 cup chopped mushrooms
1/4 cup shredded fat-free Cheddar cheese
2 tbsp fat-free sour cream

Spread one half of the tortilla with salsa and sprinkle with the mushrooms and cheese. Fold unfilled tortilla half over filling. Heat a medium size skillet over medium heat. Spray with nonstick spray. Gently place tortilla in the center of the skillet. Cook 3-4 minutes or until crisp. Carefully turn quesadilla over using a spatula. Cook 3 minutes more. Remove from skillet and carefully cut into 4 wedges. Serve with sour cream. (To serve 4, increase quantities to: 4 tortillas, 1 cup salsa, 2 cups chopped mushrooms, 1 cup cheese, 1/2 cup sour cream.)

Spicy Mexican Rice
(4 servings, 2 points per serving)

2/3 cup Mahatma long grain brown rice
1/2 cup chopped onion
1/3 cup chopped green peppers
1 cup canned tomatoes
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 1/2 cups fat-free beef broth

Spray a skillet with nonstick spray. Place over medium high heat until hot. Add rice, onions, bell peppers, saute until rice is lightly browned and vegetables are crisp tender. Stir in tomatoes and remaining ingredients. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until rice is cooked.
I've actually cooked this rice and the boys love it. I'm pretty fond of it, too. Remember, though, that not all long grain brown rice is created equal so check your labels before you decide to use a different brand. Also check the cooking times for the rice. For example, Uncle Ben's long grain brown rice cooks for 25 minutes, while Mahatma takes 45 minutes (learned about this the hard way!).

Finally and just for the Halibut, here's a fish recipe (get it? Halibut? Heck of it? Never mind...):

Baked Halibut
(4 servings, 4 points per serving)

4 (1/4 pound) halibut fillets
1/4 cup fresh lemon juice
4 tsp olive oil
2 tbsp plain dried breadcrumbs
2 tbsp capers, drained
1/4 tsp salt
freshly ground pepper
1/4 cup minced flat leaf parsley
4 lemon wedges

Preheat the oven to 350 F. Spray a 9" x 13" baking dish with nonstick spray. Place the fillets skin side down in the baking dish; sprinkle them with the lemon juice. Brush each fillet with olive oil, then sprinkle with the breadcrumbs, capers, salt and pepper. Bake until fish flakes easily when tested with a fork, 15-20 minutes, depending on the thickness of the fish. Spoon any pan juices over the fish and sprinkle with the parsley. Serve at once, with the lemon wedges.

I don't eat seafood or fish myself, so I can't give a personal recommendation as to how this tastes. If any of you decide to give it a try, let us know how it turns out, okay? By the way, this recipe as well as the Cheese and Mushroom Quesadilla recipe come to you courtesy of Joan over at Joan's Journeys. She's the best, isn't she?