Vegetable Medley

Ingredients:

  • 400 grams shredded cabbage
  • 1 sizable onion, finely diced
  • 3 cloves of garlic, minced
  • 7 medium-sized mushrooms, thinly sliced
  • 1 bell pepper, finely diced
  • 3 ripe tomatoes, quartered
  • Salt and pepper to taste
  • Olive oil spray

Instructions:

  1. Preheat the skillet: Begin by preheating a non-stick skillet over medium heat.
  2. Cook the cabbage: Add the shredded cabbage to the skillet. Cook, stirring occasionally, until tender, about 5 minutes.
  3. Add onion: Stir in the diced onion and sauté until translucent, about 3 minutes.
  4. Add garlic: Add the minced garlic, stirring until fragrant, about 1-2 minutes.
  5. Add mushrooms: Stir in the sliced mushrooms. Cook until they release their moisture and turn golden, about 5-7 minutes.
  6. Add bell pepper: Add the diced bell pepper and cook until slightly softened, about 3-4 minutes.
  7. Add tomatoes: Stir in the quartered tomatoes. Cook until they soften and release their juices, about 5 minutes.
  8. Season and serve: Season with salt and pepper to taste. Adjust seasoning if necessary. Remove from heat and serve hot.

Tips to Keep the Points Low:

  • Use cooking spray instead of oil: This reduces the amount of fat and keeps the points low.
  • Bulk up with more vegetables: Adding more low-calorie, non-starchy vegetables like spinach or zucchini can increase volume without adding many points.
  • Limit high-calorie add-ins: Avoid adding high-calorie ingredients like cheese or heavy oils to keep the points low.

Nutritional Information (per serving, serves 4):

  • Calories: 60
  • Protein: 2g
  • Carbohydrates: 13g
  • Fat: 0.5g
  • Fiber: 4g

Weight Watchers Points (per serving):

  • WW PointsPlus: 1
  • WW SmartPoints: 1
  • WW Freestyle Points: 0

This Vegetable Medley is a great low-point option for Weight Watchers members. It is full of flavor and nutrients, making it a perfect side dish or light meal. Enjoy!

Ingredients:

  • 400 grams shredded cabbage
  • 1 sizable onion, finely diced
  • 3 cloves of garlic, minced
  • 7 medium-sized mushrooms, thinly sliced
  • 1 bell pepper, finely diced
  • 3 ripe tomatoes, quartered
  • Salt and pepper to taste
  • Olive oil spray

Instructions:

  1. Preheat the skillet: Begin by preheating a non-stick skillet over medium heat.
  2. Cook the cabbage: Add the shredded cabbage to the skillet. Cook, stirring occasionally, until tender, about 5 minutes.
  3. Add onion: Stir in the diced onion and sauté until translucent, about 3 minutes.
  4. Add garlic: Add the minced garlic, stirring until fragrant, about 1-2 minutes.
  5. Add mushrooms: Stir in the sliced mushrooms. Cook until they release their moisture and turn golden, about 5-7 minutes.
  6. Add bell pepper: Add the diced bell pepper and cook until slightly softened, about 3-4 minutes.
  7. Add tomatoes: Stir in the quartered tomatoes. Cook until they soften and release their juices, about 5 minutes.
  8. Season and serve: Season with salt and pepper to taste. Adjust seasoning if necessary. Remove from heat and serve hot.

Tips to Keep the Points Low:

  • Use cooking spray instead of oil: This reduces the amount of fat and keeps the points low.
  • Bulk up with more vegetables: Adding more low-calorie, non-starchy vegetables like spinach or zucchini can increase volume without adding many points.
  • Limit high-calorie add-ins: Avoid adding high-calorie ingredients like cheese or heavy oils to keep the points low.

Nutritional Information (per serving, serves 4):

  • Calories: 60
  • Protein: 2g
  • Carbohydrates: 13g
  • Fat: 0.5g
  • Fiber: 4g

Weight Watchers Points (per serving):

  • WW PointsPlus: 1
  • WW SmartPoints: 1
  • WW Freestyle Points: 0

This Vegetable Medley is a great low-point option for Weight Watchers members. It is full of flavor and nutrients, making it a perfect side dish or light meal. Enjoy!