Broccoflower

The Deb isn't even sure that's a word.

Also, the Deb should probably admit that she's not a huge fan of uncooked broccoli. Its fuzziness...well, it upsets her. Cooked, however, and paired with cauliflower, well, that's a different story, weirdly.

BroccoFlower
You'll need:

3 C. broccoli florets
3 C. Cauliflower florets
(fresh is best, but you can use thawed frozen)
2 -- 3 T. fat free zesty Italian salad dressing
1/4 t. red pepper flakes (optional)
1 T. Fat Free Butter spray, heated and warm
2 T. fresh grated parmesan cheese
salt and pepper to taste

Bring a big pot of salted water to a boil and add the veggies. Boil for 3 minutes and then drain. Toss hot veggies with salad dressing, butter spray, seasonings and cheese. Serve warm.

This was only 1 point for WW, and under 100 calories. I had some leftover pork tenderloin and some brown rice, and I mixed those two together with these veggies for a really tasty, quick supper last night from leftovers just hanging out in my fridge.

Patty Pan Squash

First things first, I'm so sorry ya'll have had to wait so long for new foodies. I'm a bad, bad Deb. However, I was busy for good reason: I was graduating with my Master's! So now you may all refer to me as the "Master Dainty Deb".

What with graduation hoo-ha and all, I did quite a bit of cooking. I chose this recipe, however, because astonishingly, no one in my family seemed to be aware of the deliciousness of patty pan squash. THE cutest squash you can buy. It's true. I challenge you all to find a cuter squash, nay, even a cuter vegetable.

Patty Pan Squash
To fully enjoy this sweet little knocker, you will need: (first preheat your oven to 375)

6 patty pan squash (this recipe is my basic roasted veggie recipe, so you can really substitue any veggie, especially any squash), sliced fairly thin
olive oil
1 chopped onion (optional -- I normally don't use because my husband isn't wild about onion)
2 T. olive oil
salt and pepper to taste
Freshly grated parmesan cheese

Place squash (and onion, if using) in large bake pan and drizzle with oil, sprinkle with salt, pepper and cheese. Cook for about 20 minutes and then toss so that it cooks evenly. Cook another 20 minutes. Delicious and a nice altenative to the same old boring veggies. Only about 90 calories per serving (1 WW point)!