Creamy Baked Broccoli with Tomatoes & Kale (WW-Friendly)

Creamy Baked Broccoli with Tomatoes & Kale (WW-Friendly)

Ingredients

• 3 cups broccoli florets (fresh or frozen, thawed & drained)

• 2 cups kale, chopped (stems removed)

• 1½ cups cherry tomatoes, halved

• ½ cup fat-free Greek yogurt

• ¼ cup fat-free cottage cheese (blended smooth)

• ¼ cup reduced-fat mozzarella

• 2 tbsp grated Parmesan (optional but very worth it)

• 2 cloves garlic, minced

• ½ tsp Italian seasoning

• Salt & black pepper, to taste

• Olive oil spray

Instructions

• Preheat oven to 375°F (190°C).

• Lightly spray a baking dish. Add broccoli, kale, and tomatoes.

• In a bowl, mix Greek yogurt, blended cottage cheese, garlic, seasoning, salt & pepper.

• Pour mixture over veggies and gently toss.

• Sprinkle mozzarella and Parmesan evenly over top.

• Bake uncovered 30–35 minutes, until bubbly and lightly golden.

• Let rest 5 minutes before serving.

WW Points (Approximate)

Easy Add-Ins (Still Low Point)

• Diced rotisserie chicken breast

• Sautéed mushrooms

• Crushed red pepper for heat

• Swap mozzarella for Velveeta shreds for extra creaminess