Thanks for the good recipes Phil. Chicken is one of my favorite meats, I am not too fond of beef. Those sound like very good meals. I like the vegetable one though, bet it turned out good.

My Son Stanley's Birthday!!

Sara

Hello Sara,

Yes, the Vegetables were delicious. As far as meats, as you know by now, I don't eat Red Meat at all, if I can avoid doing so, so I eat a lot of Chicken and of course Fish. I do like my Italian food however, and Hoagies have always been a weakness of mine. So as you can imagine, this low calorie, Vegetarian version of my favorite traditional Italian Hoagie recipe brings back many of the flavors I've always adored, but thanks to Weight Watchers, with a lot less fat and calories. So if you are feeling the need for a savory Italian Hoagie, this low fat vegetarian sandwich recipe is a must try.

Vegetarian Italian Hoagie

Ingredients

• 1 16- to 20-inch-long baguette (I used a whole grain one for more fiber)
• 2 slices reduced fat provolone cheese, cut into halves
• 1/2 cup thinly sliced red onion, separated into rings
• 1 14-oz can artichoke hearts, rinsed and coarsely chopped
• 2 cups shredded romaine lettuce
• 1/4 cup sliced pepperoncini
• ¼ cup black olives
• 1 medium tomato, seeded and diced
• 2 tbsp red wine vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp dried oregano
• Dash of salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. Combine artichoke hearts, olives, tomato, vinegar, oil, oregano and salt & pepper in a small bowl.
3. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
4. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using.
5. Cover with the baguette tops.
6. Place in oven and toast until bread is browned and cheese has melted, about 8-10 minutes. Serves 4.

Have A Wonderful Week,

Phil

Hi Myrna,

Glad you liked the Hoagie recipe. Today we're doing something a little different. No, don't check your Calendars, it's only Wednesday, not Friday, and we're having Seafood.

Thanks to Weight Watchers meal plans, here's a healthy and low calorie casserole that tastes great and has just 7 Points + for a nicely sized serving. This Shrimp Enchilada Casserole is a great idea for a quick, low fat dinner in a pinch. It tastes fantastic and is loaded with good for you ingredients too. It doesn't take too long to throw together either , which makes it a great choice when you need a quick and easy weeknight dinner idea.

Shrimp Enchilada Casserole

Ingredients

• 1 lb peeled cooked shrimp, tails removed, diced
• 12 corn tortillas
• 2 4-ounce cans chopped green chiles, (not drained)
• 2 cups canned green enchilada sauce
• 1 cup red onion, diced
• 1 cup fresh tomatoes, seeded and diced
• 1 cup zucchini, diced
• 1 15-ounce can black beans
• 1 cup reduced-fat Mexican-style cheese blend, shredded
• 1/2 cup chopped fresh cilantro

Directions

Preheat oven to 425°F.

1. Spray a 9-by-13-inch glass baking dish with non-fat cooking spray.
2. Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread black beans evenly over the tortillas.
4. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
5. Bake the casserole until it begins to bubble on the sides, about 20 minutes.
6. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
7. Top with cilantro, cut into 6 equally sized portions, and serve. Serves 6.
   

Have A Happy Wednesday,

Phil