Brussels Sprouts in Cheese Sauce
Yield 9 x 1 cup / 150 g
Brussel Sprouts. Baked in a cheese sauce. With bread crumb topping. If you're a Brussel Sprouts fan, your ship just came in. Wait, though: we took this incredibly healthy vegetable -- and kept it healthy! Even with the cheese sauce and the bread crumbs, this dish is still only 2 Weight Watchers PointsPlus® per cup / 150 g serving. So tuck in and just enjoy. Bonus: it's quick and easy to make with one little cheat on the sauce.
Spray the inside of a 2 litre / 2 quart casserole dish with cooking spray. Set aside.
Empty the sauce mix into a microwave safe jug or bowl. Disregard package directions and instead measure 1 1/2 cups (12 oz / 350 ml) of water. Add a small amount of that water to the sauce mix, whisk to make a smooth paste, then add the rest of the water and whisk till smooth. Cook in microwave for 2 to 3 minutes until thick, then set aside to let it thicken some more as it stands.
Trim the Brussel Sprouts and wash them. Cook them until tender. 
Start heating over to 175 C / 350 F.
Transfer the cooked sprouts in a large bowl or pot. Add the cheese sauce, mix carefully until all sprouts are coated with sauce. (If the sauce got too thick, you can whisk in a bit more water.) Put in casserole dish.
Rip up the two slices of bread to make fresh bread crumbs. Put in a small bowl, season to taste with herbs of your choice such as oregano, savoury, rubbed rosemary, black pepper, etc. Add the 2 tablespoons of fat-free Italian dressing, stir to mix. Sprinkle the bread crumbs on top the brussel sprouts, spray the top of bread crumbs lightly with 1 to 2 sprays of cooking spray (this helps them brown better for "curb" appeal.)
Bake for about 35 minutes or until piping hot and bread crumbs are golden brown.
 Brussel Sprouts cooking times: Boil small to medium-sized ones for 5 minutes, large-sized ones for up to 15 minutes. Or pressure cooker: 6 minutes for small to medium ones, 12 minutes for large ones. You can make this up to a day ahead; store covered in refrigerator and remove from fridge 1/2 hour before baking.
Courses Skinny Food; Vegetables
2 Weight Watchers PointsPlus® per 1 cup / 150 g.
There are a total of 22 Weight Watchers PointsPlus® in the recipe, which makes for 2 points for each of the 9 servings.
We used bread that was 1 Weight Watchers PointsPlus® per slice.
The points break down as follows: 0 for the fat-free Italian dressing, 2 for the bread, 4 for the sauce, 16 for the Brussel Sprouts.
Tip! For 3 points per 1 cup / 150 g, you can make it cheesier! Just use two packages of the cheese sauce mix and double the water. (That raises total recipe points to 26 points.)
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.