Creamy Blue Cheese Polenta

Serves 6 • Gluten Free

• 3 cups water
• 2 cups low-fat (1%) milk
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup instant polenta
• ½ cup crumbled reduced-fat blue cheese
• 2 tablespoons grated Parmesan cheese

Combine water, milk, salt, and pepper in large saucepan; bring to boil over medium-high heat. Add polenta in thin, steady stream, whisking constantly. Cook, stirring constantly with wooden spoon, until polenta is thick and creamy, about 5 minutes. Stir in blue cheese and Parmesan. Serve at once.

Per serving (⅔ cup): 158 Cal, 1 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 6 mg Chol, 412 mg Sod, 28 g Total Carb, 4 g Sugar, 3 g Fib, 7 g Prot, 144 mg Calc. PointsPlus value: 4

Pasta Shells with Edamame

Serves 4

• ½ cup frozen shelled edamame, thawed
• ½ cup sugar snap peas, thinly sliced on diagonal
• 1 cup small whole grain shell-shaped pasta
• 3 scallions, thinly sliced
• ¼ cup chopped fresh basil
• ½ teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons canola oil
• ½ teaspoon salt
• ⅛ teaspoon black pepper

1 Place edamame and sugar snap peas in colander in sink. Cook pasta according to package directions, omitting salt if desired. Drain pasta into colander with edamame and peas. Rinse under cold running water; drain again.

2 Transfer pasta mixture to serving bowl; add scallions, basil, lemon zest and juice, oil, salt, and pepper; stir to combine. Serve at room temperature.

PER SERVING (SCANT ⅔ CUP): 162 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 424 mg Sod, 27 g Total Carb, 2 g Sugar, 4 g Fib, 7 g Prot, 43 mg Calc. PointsPlus value: 4