Zippy Cauliflower

3 cups cauliflower, florets and some stems
1/2 tsp margarine
1 tbs flour
1/8 tsp red pepper
1/4 tsp salt
1/8 tsp pepper
3/4 cup skim milk
1/2 cup cheddar cheese
2 tbs chopped green chilies
1/4 cup fresh breadcrumbs

Preaheat the oven to 350 degrees. Steam the cauliflower just until tender; drain. Melt the margarine in a medium size saucepan over medium heat. In a jar with a lid, combine the flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to the margarine in the saucepan, stirring constantly until smooth. add the cheese and continue stirring until smooth and slightly thickened. Stir in the chilies. Arrange the cauliflower in a 2 quart baking dish; pou the sauce over the cauliflower then sprinkle with breadcrumbs. Bake for 10-15 minutes or until bubbling. Serve immediately.

Yields: 6 (1/2 cup) servings

cal 73,
prot 5
fat 2
chol 7
carb 9
fiber 1
sodium 209

WW points=1

Corn and Zucchini Casserole

1 tbs olive oil
1/4 cup chopped onion
1 garlic clove, minced
3 small zucchini, thinly sliced, about 2 cups
3 ears fresh corn cut from the cob, about 2 cups (can used frozen and thawed corn)
2 tbs fresh basil
1/4 cup mozzarella cheese

Heat olive oil in a large nonstick skillet over medium high heat; when hot, add the onion and saute' until tender. Add the garlic and cook for about 30 seconds, stirring constantly to prevent garlic from getting too brown. Add the zucchini and saute for about 4 minutes; add the corn; continue to cook for 2-3 minutes until the zucchini is tender. Add the pepper and basil and then spoon into prepared casserole; top with cheese and heat i the oven until cheese is melted.

yields: 4 servings
cal-122
prot-5
fat 6
chol 4
carb 16
fiber 3
sodium 54

WW points =2