Corned Beef and Cabbage, a low fat version

From Weight Watchers site

MAKES 6 SERVINGS

1¼ pounds corned beef, trimmed of all visible fat
1 small head green cabbage, cored and cut into 6 wedges
18 baby carrots
6 small purple-top turnips, peeled and halved
1 cup pearl onions or small pickling onions
6 small red potatoes, scrubbed and left whole

1. Bring the corned beef and enough water to cover to a boil in a large saucepan or Dutch oven. Reduce the heat and simmer, partially covered, until almost tender, about 1½ hours.
2. Add the cabbage, carrots, turnips, onions, and potatoes to the pan; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables and corned beef are fork tender, about 45 minutes.
3. Transfer the corned beef to a platter and carve into slices. Lift the vegetables from the broth with a slotted spoon and serve with the corned beef.

Per serving (1/6 of dinner): 320 Calories, 12 g Fat, 5 g Saturated Fat, 60 mg Cholesterol, 790 mg Sodium, 36 g Total Carbohydrate, 7 g Fiber, 16 g Protein, 117 mg Calcium.