Tonight for dinner we had refried beans and rice, and I went to some trouble to work out the Weight Watchers points for this very satisfying meal. It’s one thing to figure out how to make myself a measured portion, but I’ve been sort of enjoying working out how to cook something for everyone and know what my portion ought to be.
Refried Beans for 5 or so
2 cans (16 oz. each) Fat Free Vegetarian Refried Beans (I used Bearitos)
1/2 jar (8 oz.) chunky Fat Free Salsa (I used Newman’s Own Medium All Natural Chunky Salsa)
1 onion, chopped
2 and 1/3 cups frozen corn kernels
7 tsp. (that’s 2 tbsps + 1 tsp) oil (the healthy ones re: Weight Watchers; I used olive because we have it, but sunflower would have been great)
Chili powder (to taste)
Garlic powder (to taste)
Saute the onion in the oil until wilted, then add the frozen corn, seasoning as desired. Add the salsa, then the beans, and heat through.
A scant cup will be 3 points (I know, unreal, isn’t it? But beans are chock-a-block with fiber, don’t you know.)
Serve over rice (2 points for a half cup).
I offered both regular cheese for skinny teenagers and 50% Cheddar for me (2 tbsps for 1 point)
That’s a 6 point dinner, friends.
I had a big salad alongside and used my other teaspoon of healthy oil on that along with a few spritzes of Caesar flavored Salad Spritzer (flavorful in a slightly elusive way).