Wheat Berries with Black-Eyed Peas and Goat Cheese

Serves 4

• 1 cup wheat berries
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 3 cups lightly packed thinly sliced kale leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15½-ounce) can black-eyed peas, rinsed and drained
• ⅓ cup chopped fresh flat-leaf parsley
• 1 tablespoon lemon juice
• ¼ cup crumbled goat cheese

1 Bring large pot of water to boil over medium-high heat; stir in wheat berries. Reduce heat and simmer, covered, until berries are tender but still chewy, 45 minutes–1 hour. Drain and keep warm.

2 Meanwhile, heat oil in medium nonstick skillet over medium heat; add onion and cook, stirring, until softened, about 5 minutes. Add kale, salt, and pepper and cook, stirring, until kale is softened, 2–3 minutes. Add peas and cook, stirring, until heated through, about 3 minutes. Remove from heat and stir in parsley and lemon juice.

3 Divide wheat berries evenly among 4 plates; top evenly with onion mixture. Sprinkle with goat cheese.

PER SERVING (¾ CUP WHEAT BERRIES, ½ CUP PEA MIXTURE, AND 1 TABLESPOON GOAT CHEESE): 329 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 531 mg Sod, 57 g Total Carb, 2 g Sugar, 9 g Fib, 14 g Prot, 134 mg Calc. PointsPlus value: 9

Broccoli with Pasta and White Beans

Serves 6

• 1 bunch broccoli, cut into florets
• ½ pound whole wheat capellini
• 1 tablespoon olive oil
• 3 large garlic cloves, minced
• 1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• ⅓ cup grated Parmesan cheese

1 Bring large pot of water to boil. Add broccoli and cook 3 minutes; with slotted spoon, transfer to medium bowl. Return water to boil; stir in pasta. Cook according to package directions, omitting salt if desired. Drain, reserving 1 cup of cooking water.

2 Meanwhile, heat oil in large skillet over medium-low heat. Add garlic and cook, stirring, until golden, about 2 minutes.

3 Add broccoli to skillet. Increase heat to medium-high and cook, stirring frequently, until broccoli is tender, about 5 minutes. Stir in beans, salt, pepper flakes, and ¾ cup of reserved cooking water. Increase heat to high and cook, stirring frequently, until beans are heated through, about 2 minutes.

4 Add pasta to skillet and cook, stirring, until heated through, about 1 minute, adding remaining ¼ cup cooking water if mixture seems dry. Remove skillet from heat; add Parmesan and toss to coat.

Per serving (1 cup): 220 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 253 mg Sod, 37 g Total Carb, 2 g Sugar, 8 g Fib, 11 g Prot, 116 mg Calc. PointsPlus value: 6