When I first started Weight Watchers, this recipe from Cooking Light was one of my first big finds.  It is very easy to throw together and it is super low in points.  Plus, you get a nice little chunk of your daily vegetables in as well as some low-fat dairy.  Lots of times when I make this, I’ll add extra broccoli or mushrooms to bulk it up.  A word of caution though, you can add too many onions!  (And for those of you who are wondering: no, Farm Boy will not touch this with a ten foot pole.  When I have this meal, he gets to make himself a frozen Orv’s pizza.  )

• 1 cup (4 oz.) shredded reduced-fat sharp cheddar cheese (I use Cabotts)
• 1 cup cooked long-grain rice (I use brown)
• 1/2 cup drained canned sliced mushrooms
• 1/2 cup diced onion
• 1/4 cup skim milk
• 4 tsp. reduced-calorie margarine
• 1/4 tsp. salt
• 20 oz. frozen chopped broccoli, thawed

Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes.

Serves: 5  WWP: 3