The 3 Point Meal

The enchiladas are kinda hard the first time you make them, but you get the hang of it after that. To keep calories to a minimum, I opted out of the black beans and I haven’t used the chili puree because I don’t have the recipe for it. The soup is great as an appetizer, but also works as a main course. Because its just broth, veggies & spices it’s super low in calories. If you don’t like any of the veggies listed there is no reason to use them. It’s totally customizable (I, personally, like to add sliced mushrooms *yum*).

Weight Watchers Zero Point Soup

2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

1. Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.
2. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Enchiladas w/ Tomatillo Sauce

Tomatillo Sauce:
11/4 pounds tomatillos (to make 1 cup tomatillo puree)
1/2 cup diced onions
1 teaspoon freshly minced garlic
1/4 cup vegetable stock
1/4 teaspoon rice wine vinegar
1/2 cup fresh tomatoes, seeded and diced
1 tablespoon freshly chopped cilantro
Salt
Freshly ground black pepper to taste, or pinch of cayenne

Filling:
2 cups chopped onions
2 tablespoons freshly minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2/3 cup dry red wine
5 cups sliced mushrooms
21/2 cups chopped red bell pepper
21/2 cups chopped zucchini
1 cup cooked black beans (optional)
Salt
Approximately 1 teaspoon Ancho Chili Puree (page 459)
1 cup tomato sauce
10 6-inch oil-free corn tortillas, steamed
Cilantro sprigs for garnish

For the tomatillo sauce, remove the papery husk from the tomatillos and rinse. Cook them in boiling water for 5 minutes until their color is drab olive. Remove from the cooking water, place in a food processor or blender, and puree. Set aside.
Braise the onion and garlic in vegetable stock until the onions have softened. Add the pureed tomatillos and cook for another 20 minutes. Add the rice vinegar, tomatoes, cilantro, and salt and pepper to taste. Set aside. There should be 11/2 cups sauce.
For the filling, braise the onions, garlic, oregano, and cumin in the red wine until the onions have softened. Add the mushrooms and red peppers and continue cooking. When these are almost done, add the zucchini. (Add the beans also if you are using them.) Cook for a few minutes longer.
When the vegetables are tender, add salt to taste and 1 teaspoon Ancho Chili Puree. Since these chilies tend to vary in heat, taste and add more in small increments if necessary. There should be 5 cups of filling (6, if using the beans).
To assemble, preheat the oven to 350?F. Pour the tomato sauce into a baking dish or pan. If using more than one pan divide the sauce equally for each pan. Put 1/2 cup vegetable-chili filling onto each tortilla. Roll up and place in the baking pan with the seam side downward. Cover the enchiladas with aluminum foil and bake for 15 minutes, or until hot. For each serving, ladle 1/4 cup tomatillo sauce over two enchiladas and garnish with sprigs of cilantro.