40 minutes 10 mins prep

1. Bring a large pan of salted water to boil over high heat.
2. Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes.
3. Drain the broccoli and rinse it briefly under cold water.
4. Using the same pan, add the oil.
5. Then add the onion, garlic, pepper, and oregano if using.
6. (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes.
7. Add the tomatoes, bulgur, water, and salt and pepper to taste.
8. Bring to a boil and then reduce the heat to low.
9. Cover it and cook until all the liquid is absorbed.
10. Start checking at 10 minutes but it may take up to 15.
11. Turn off the heat and add the broccoli and the black beans.
12. Cover the pan and let it sit until the bulgur is tender but still slightly firm.
13. This will take about 10 to 15 minutes.

         Sour Cream

One flavor at a time, add 1 pkge of jello to 1 cup boiling water, pouring ½ of liquid into 9 x 13 mold and add 3 Tbls.cold water.  Freeze for about 15 min.  To remaining jello add 1/3 cup sour cream, mixing well.  Add to mold and freeze again.  Repeat with each of the jello flavors.  Refridgerate over night before serving.

NOTE-- I may try this soon with ff sour cream (have never used ff before, but I think it would work just fine)....

1 onion, chopped

1 ½ t salt (or to taste)

1 cup shredded Cheddarcheese (use veggie shreads or ff)...

6-8 tortillas <-- MUST COUNT POINTS.....

1 package silken tofu

1 T chicken free chicken broth

1 t onion powder

1/4 C healthy oil (ends up pretty close to the daily amount per serving)

½ C water

1 4 oz. can green chiles

FILLING

Place thawed and drained spinach, onion, ½ t salt and 1/ C cheese into a bowl and mix together.  Spoon into tortillas, set aside.

SAUCE

Put tofu, 1 t salt, chicken free chicken broth, oil and water into blender and whiz until smooth (you may need more water).  Stir in chiles.  Pour a little sauce into a sprayed baking dish, to just cover the bottom.

Put enchiladas in dish and cover with remaining sauce and cheese. 

Bake 350 for 20-30 minutes or until bubbly.

*********  I like this with a bit of sauce also added into each rolled up tortilla with the filling, otherwise the filling seemed too dry. 

4 cups whole wheat elbow macaroni, cooked

2 cups soy cheddar cheese, shredded
1/2 cup skim milk
1 green onion, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Butter-flavored cooking spray
1/4 cup dry bread crumbs (count WPA) - I like to make my own from low point bread....
1/4 teaspoon paprika
Garnish: fresh oregano sprigs

Combine cottage cheese and sour cream in container of an electric blender; process until smooth. Combine cottage cheese mixture, macaroni, and next 6 ingredients; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs and paprika; coat with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake 5 additional minutes. Garnish, if desired.

Source: mardiweb.com, modified to Core by HippoMommy

Optional 1-2 T EVOO

Toss everything in the slow cooker on high for about 4 hours (stir half way through cook time) or low for about 6 hours. Adjust cooking time as needed to suit your slow cooker.

If you don't have a slow cooker, you can put everything in a pot with a snug lid and cook on very low flame on your stove. Cooking time will probably be briefer.

I like to toss this into the blender to get a consistancy just like split pea andersons!  More carrots would be great too!!!!!!