per serving: 242 calories; 8 grams protein; 18 grams total fat; 6 grams fiber; 2 grams saturated fat; 16 grams carbohydrates; 0 mgs cholesterol; 780 mgs sodium; 7 WW points plus

Vegetarian Lower Calorie $12 Dinners

Veggie Stir Fry With Toasted Cashews


1/2 cup vegetable broth divided

1 teaspoon cornstarch

2 tablespoons canola oil

1/2 cup cashews

1 pinch crushed red pepper flakes

8 ounces sliced button mushrooms

4 green onions sliced

1 teaspoon toasted sesame oil (can sub reg sesame oil)

1 teaspoon garlic, minced

1 medium bunch broccoli thick stems removed and cut into florets

1/2 head Napa cabbage shredded

3 tablespoons soy sauce (low sodium)


In a small bowl, combine half of the broth with the cornstarch and set aside. In a wok or a large nonstick frying pan, heat the oil over medium high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Using a slotted spoon, transfer the nuts to a medium bowl and add a dash of red-pepper flakes.
In the same pan, add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes, adding more oil, if needed. Transfer to the bowl with the cashews and cover with a towel to keep warm.
Heat the sesame oil in the skillet over medium-high heat. Add the onions and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute.
Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining broth, another dash of red-pepper flakes (to taste), and soy sauce. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.

Ginger Rice


2 tablespoons fresh ginger peeled and grated

1 teaspoon sugar

1 teaspoon coarse salt

1 cup jasmine rice


Cook rice according to package instructions, adding the ginger, sugar and salt with the water.
Remove from heat. Fluff rice with a fork before serving.