I joined www.relishrelish.com a year ago. They have several low fat/low calorie recipes and an easy to use guide to print off the recipes and your shopping list. I got it for half the subscription price through MP last year.
Honestly, we printed off every menu item we could find on there and made a binder and no longer have the service. I found some AWESOME recipes that are now regular favorites.
One is Baked Leek and Sweet Potato Gratin (202 calories per serving; 5 grams protein; 9 grams total fat; 4 grams fiber; 2 grams saturated fat (or less if you use margarine;27 grams carbs; 4 mgs cholesterol; 254 mgs sodium; 5 WW points plus. (It lists all of this for each recipe!)
Prep time: 25 minutes; Cook time: 1 hour
Serves 4-6
Ingredients:
2 leeks, white and green parts chopped and washed (easier to wash after chopping)
1 tablespoon olive oil
1 teaspoon garlic, minced
3 tablespoons fresh rosemary, divided
2 medium sweet potatoes, peeled and cut into 1/8 think slices
1/4 cup vegetable broth
1/2 cup panko bread crumbs
2 tablespoon butter, melted (we use SmartSource)
2 tablespoon shredded Parmesan cheese
Preheat oven to 450 degrees
1. Coat 10 inch pan or glass dish with cooking spray
2. Heat oil in nonstick skillet over medium-high heat. Add leeks, garlic, and HALF of rosemary; saute 8 minutes or until softene. Season with salt and pepper.
3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Do another layer of sweet potato, then other half of leeks, then top with remaining sweet potatoes. Drizzle broth over dish. Cover with foil, and bake 35 - 40 minutes.
4. Stir together breadcrumbs with the butter, remaining rosemary, and Parmesan cheese, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bak, uncovered for 15 minutes or until top is browned and crisp. Let gratin cool slightly before cutting into wedges.
SUPER YUMMY!!!!!