Pasta with Pesto
POINTS® Value |  8
Servings | 4   

3 TB pesto sauce, sun-dried tomato variety preferred
3 cups mixed vegetables, chopped, fresh or frozen
1 cup fat free evaporated milk
4 cups cooked pasta
1 oz. part-skim mozzarella cheese, shredded
    
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and
vegetables;
cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and
cheese; cook
until heated through.

Yields about 1-1/2 cups per serving.

Baked Winter Squash, Raisin and Pine Nut Lasagna
POINTS® Value |  6
Servings | 8   

1/4 cup all purpose flour
2-1/2 cups fat-free evaporated milk
2 medium garlic cloves, minced
1/3 cup grated Parmesan cheese
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
10 oz. dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz. cooked winter squash, thawed if frozen
1 cup part skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 TB pine nuts, chopped

Preheat oven to 350° F.

Place flour in a small saucepan and very gradually whisk in milk and garlic.
Warm over low heat, stirring
constantly, until sauce simmers and is thickened, about 3 minutes. Remove
from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9" x 13" glass or metal pan
and cover with 3 lasagna
noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with
1/2 cup of mozzarella cheese
and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3
of remaining squash and
1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more
lasagna noodles and top with remaining squash and raisins; cover with last 3
lasagna noodles, pressing sheets firmly down.
Top with remaining cheese sauce; sprinkle with pine nuts and remaining
mozzarella cheese.

Bake until lasagna bubbles around edges and is browned on top, about 30
minutes. Slice into 8 pieces and
serve.

Cheesy Chili Mac
POINTS® Value |  6
Servings | 8

1 spray cooking spray
2/3 lb. raw extra lean ground beef
2 medium onions, chopped
1 can (28 oz.) stewed tomatoes, Mexican-style, undrained
2-1/2 cups tomato juice OR V-8 juice
1 can (4 oz.) diced green chili peppers, undrained
2 tsp. chili powder
1-1/2 cups uncooked macaroni, elbow
2 cans (14-1/2 oz. ea.) pinto beans, rinsed and drained
1/4 cup low fat shredded Cheddar cheese

Coat a large skillet with cooking spray. Cook ground beef and onion over
medium-high heat until meat
is browned, about 10 minutes; drain off fat.

Stir in stewed tomatoes including juice, tomato juice, chili peppers and
chili powder; bring
mixture to a boil.

Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer
until macaroni is tender,
about 15 minutes. Spoon chili into bowls and sprinkle with cheese.

Yields about 1 cup of chili and 1-1/2 teaspoons of cheese per serving.

Chicken Cacciatore
POINTS® Value |  8
Servings | 4   

8 oz. uncooked whole wheat spaghetti
2 tsp. olive oil
1/2 cup Vidalia or Walla Walla sweet onion, chopped
2 medium garlic cloves, minced
1 medium green bell pepper, diced
1 cup mushrooms, sliced
1 lb. chicken breast halves, uncooked, boneless, skinless, cut into 2" pieces

2 tsp. dried basil
1-1/2 tsp. curry powder
1/2 tsp. table salt
1/4 tsp. ground black pepper
1 can (28 oz.) diced tomatoes, undrained
1/4 cup fresh parsley, chopped

Cook spaghetti according to package directions. Drain, run under warm water
and cover with foil to keep
warm.

Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat.
Add onion, garlic, green pepper
and mushrooms. Sauté until vegetables are tender and mushrooms release juice,
about 4 minutes. Add
chicken and sauté until golden brown on all sides, about 5 minutes. Add
basil, curry powder, salt, and
black pepper; stir to coat.

Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover
and simmer 15 minutes.
Remove from heat and stir in parsley.

Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.

Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.

Butternut Squash, Sage and Mushroom Lasagna
POINTS® Value |  10
Servings | 6

2 medium butternut squash, about 3 lb. total
2 sprays cooking spray
4 large garlic cloves, chopped
1 lb. white button mushrooms, wiped clean and thinly sliced
1/2 lb. shiitake mushrooms, stems removed and thinly sliced
11 oz. fat free evaporated milk
1 TB shallots, sliced
1 oz. fresh sage, chopped
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
8 oz. uncooked whole wheat lasagna pasta 

Preheat oven to 400° F. Cut 1 squash in half lengthwise. Peel other squash
and cut into 1/2 inch
cubes.


Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash
that was cut lengthwise
and place cut side down on cookie sheet. Roast until very soft, about 35 to
40 minutes. Remove from
oven and let cool.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2
chopped garlic cloves. Swirl
skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and
1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6
minutes. Remove from heat and stir in cubed butternut
squash; let cool.

Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium
sauce pan. Bring to a boil,
cover and remove from heat.

Scrape flesh of roasted squash halves into a large bowl. Mash with a potato
masher; add milk mixture and
mash to mix. Season to taste with salt and pepper.

Coat a 9" square pan with cooking spray. Spoon half of mashed squash into
bottom of pan and spread into
an even layer. Top with 3 uncooked noodles (you will need to break them to
make them fit) and spoon over
1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and
repeat layers two more times ending with 1/2 cup of mashed squash.

Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes
more. Remove from oven and let
stand 10 minutes before slicing into 6 pieces.

Spaghetti with Meat Sauce
POINTS® Value |  5
Servings | 6
This robust, satisfying sauce is wonderful on whole-wheat pasta. It's also
fabulous spooned over a baked potato, couscous or barley.

2 tsp. olive oil
1 large onion, chopped
1 medium carrot, peeled and finely chopped
3 medium garlic cloves, minced
1 lb. uncooked lean ground beef (with 7% fat)
1 can (28 oz.) crushed tomatoes, in tomato puree
1/4 tsp. table salt
1/4 tsp. red pepper flakes, crushed
1/4 tsp. dried basil
3 cups cooked whole wheat spaghetti, cooked al denté, kept hot

Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot
and garlic.
Cook, stirring frequently, until onion is translucent, about 6 minutes.

Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon,
until browned,
about 4 minutes.

Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a
boil. Reduce heat
and simmer 5 minutes for flavors to blend and for sauce to thicken slightly;
spoon sauce
over cooked spaghetti.

Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.

Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.

PASTA WITH AUTUMN VEGETABLES

1 parsnip, cut into matchsize pieces
1 1/3 cups matchstick-size pieces butternut squash
2 teaspoons olive oil
1 cup fresh or thawed frozen corn kernels
1 small leek, cleaned and sliced
3/4 cup low-sodium chicken broth
1/2 teaspoon ground coriander
1/2 pound capellini (angel hair pasta)
1 1/2 cups fresh or thawed frozen sugar-snap peas
2 teaspoons grated Parmesan cheese (for serving)

Place a heavy baking sheet into the oven and preheat the oven to 400 degrees F.

Combine the parsnip and squash in a bowl and toss with 1 1/2 teaspoons of the oil. Toss the corn in the remaining 1/2 teaspoon oil in another bowl.

Arrange the parsnips and squash on the baking sheet and roast 5 minutes.

Add the corn and roast for another 5 minutes.

Stir and roast until vegetables are lightly browned, about 5 minutes longer. Transfer to a bowl.

Spray a nonstick skillet with nonstick spray and set over high heat. Add the leek and saute until lightly browned, 4-5 minutes.

Stir in the broth, cumin, and coriander. Cook, stirring, 3 minutes; remove from the heat and set aside.

Bring a large pot of water to a boil. Add the capellini and cook 2 minutes, and then add the sugar-snap peas and cook 30 seconds longer. Drain and combine with the vegetables in the bowl. Add the leek sauce and toss to coat.

Sprinkle with the Parmesan and serve at once.

Servings: 4

Per serving: 318 Cal, 5 g Fat, 1 Sat Fat, 2 mg Chol, 417 mg Sod, 60 g Carb, 7 g Fib, 12 g Prot, 106 mg Calc.

 POINTS per serving: 5

Chili Mac Crockpot

 

16 ounces extra lean ground turkey or beef

Lasagna

Was POINTS® Value: 8

Now POINTS® Value: 5

Servings:  6



1 can (14-1/2 oz.) whole tomatoes, undrained

1 TB tomato paste

2 medium tomatoes, coarsely chopped

1/2 tsp. sugar

2 medium raw eggplant

1/4 tsp. table salt, or to taste

1 medium leek, finely chopped

2 medium garlic cloves, crushed

12 medium basil, leaves, torn

1/2 pound dry lasagna noodles, cooked (about 9 noodles)

1 cup part-skim mozzarella cheese, shredded



Preheat oven to 400º F. Lightly coat a 2-quart rectangular baking dish with

cooking spray.



Blend undrained canned tomatoes with paste until combined. Stir in fresh

chopped tomatoes

and sugar.



Cut eggplant lengthwise into 1/2" slices; place in a colander and sprinkle

with salt. Let stand

15 minutes, rinse and drain.



Coat a nonstick pan with cooking spray and warm over medium heat.



Cook eggplant in batches until soft and well-browned; set aside.



Cook leeks and garlic in the same pan, stirring until leeks soften.



Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each

eggplant, tomato

mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with

rest of eggplant,

tomato mixture, leeks and basil. Top with remaining noodles and cheese.



Bake uncovered for 40 minutes. Cool slightly and serve.

Chili Mac

POINTS® Value: 6

Servings:  6

This one pot hearty meal can easily be altered to meet your family's tastes.

Try subbing

ground turkey breast for the beef and whole-wheat spirals or wagon wheels for

the macaroni.



12 oz. uncooked lean ground beef (with 7% fat)

1 medium onion, chopped

1 can (14-1/2 oz.) Mexican style stewed tomatoes, undrained

1-1/4 cup tomato sauce

2 TB mild green chili peppers, diced, drained

2 tsp. chili powder

1 tsp. ground cumin

1 cup dry whole-wheat elbow macaroni

1 can (15 oz.) kidney beans, rinsed and drained

1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product



In a large skillet, sauté beef and onion until meat is browned, about 10

minutes; drain off fat.



Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder

and cumin; bring

to a boil.



Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat,

cover and simmer

until macaroni is tender, about 15 minutes.



To serve, spoon into bowls and sprinkle with grated topping.



Yields about 1-1/4 cups of chili and 1-1/3 tablespoons of topping per

serving.

 

Spicy Shrimp and Lobster Linguine

1 tablespoon olive oil

3 onions, chopped

6 garlic cloves, chopped

28-ounce can diced tomatoes

1/4 cup dry red wine

2 tablespoons chopped fresh oregano, or 2 teaspoons dried

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon coarsely ground black pepper

1 lobster tail (about 1/2 pound)

1 pound large shrimp, peeled and deveined

3/4 pound linguine

1/4 cup chopped parsley

Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.

Meanwhile, remove the meat from the lobster tail and cut it into 1/2-inch pieces. (To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.)

Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.

Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley.

Yield: 6 servings.

Average nutritional information per serving: 375 calories, 4 grams total fat (1 gram saturated fat), 98 milligrams cholesterol, 641 milligrams sodium, 58 grams carbohydrates, 5 grams dietary fiber, 25 grams protein.

Source: "Weight Watchers Simply Delicious Winning Points Cookbook"

Italian Sausage and Pepper Pasta

POINTS® Value: 5

Servings:  6



1/2 lb. raw turkey sausage, Italian-style, casings removed

2 tsp. extra virgin olive oil

2 medium yellow peppers, cut into 2" long thin strips

1 medium onion, thinly sliced

1/2 cup red wine

1-1/2 TB minced garlic

1 can (28 oz.) crushed tomatoes, fire-roasted recommended, undrained

1/2 tsp. crushed red pepper flakes, or to taste

1/4 tsp. table salt

8 oz. uncooked whole-wheat fusilli pasta

1/3 cup fresh basil, chopped



Bring a large pot of lightly salted water to a boil.



To make the Sauce: In a large nonstick skillet over medium high heat, cook

sausage,

stirring and breaking up meat with back of a wooden spoon, until cooked

through,

about 3 to 5 minutes; remove to a plate.



Heat oil in same skillet. Add yellow peppers and onion; cook, stirring

frequently, until

vegetables are lightly colored and crisp-tender, about 5 minutes.



Add wine and garlic; cook until most of liquid evaporates, about 1 minute.

Add tomatoes,

crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat

to medium low,

cover and simmer until vegetables are tender and sausage is cooked through,

about 10 minutes.



While sauce simmers, add pasta to boiling water and cook according to package

instructions.

Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.



Yields about 1-1/3 cups per serving.

Linguini with White Wine Clam Sauce

POINTS�?nbsp;¦® Value: 8

Servings: 6

Healthy Italian food is here to stay with our lightened up clam sauce.

It's an easy-to-make gourmet meal for seafood lovers.



1 lb. uncooked linguini

1 TB olive oil

2 medium garlic cloves, finely minced

1/8 tsp. crushed red pepper flakes

1/4 cup fresh parsley, finely minced

2 tsp. fresh basil, finely minced

13 oz. canned clams, drained, liquid reserved, chopped or minced

1/4 cup white wine

1/2 tsp. table salt

1/4 tsp. ground black pepper



Cook linguini, al dente, according to instructions on box.



In another large pot, gently heat oil over medium low heat.

Add garlic and red pepper flakes; cook, stirring, for about 15 to 20 seconds,



without allowing the garlic to burn.



Add parsley and basil; cook, stirring, until coated and incorporated, about

30 to 45 seconds more.



Add reserved clam juice and white wine. Bring to a boil; boil, uncovered, for



about 1 minute. Reduce heat to low and simmer gently until liquid begins to

reduce, about 5 minutes.



Add clams and simmer until just heated, about 30 to 60 seconds. Add linguini

and toss until it's well coated, about 30 to 45 seconds. Serve immediately.



Garnish with more chopped parsley, if desired.



Yields about 1-1/3 cups per serving.

Spaghetti with Italian Meatballs

Makes 10 servings



Sauce

1 medium onion, chopped

2 (28 ounce) cans crushed tomatoes (or fresh tomatoes if available)

1 (16 ounce) can tomato sauce

2 (12 ounce) cans tomato paste

2 tablespoons sugar

1 tablespoon salt

1 teaspoon pepper

1 tablespoon dried oregano

2 bay leaves

1 cup water



Italian meatballs

4 slices dry bread

1 lb ground beef

2 eggs

1/2 cup grated parmesan cheese

2 tablespoons chopped parsley

1 teaspoon dried oregano

1 teaspoon salt

1 dash pepper

hot cooked spaghetti



1. Cook the onion in hot oil until it is tender (but not brown).

2. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.

3. Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.

4. While the sauce is simmering mix together the meatballs.

5. To dry the bread, preheat your oven to it's lowest setting (170 degrees) and when it gets to that temperature, turn it off and place the bread slices in and let the low heat dry them.

6. Remove bread from the oven and place in a mixing bowl.

7. Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.

8. Soak the dried bread in water for 2-3 minutes, then squeeze out the moisture.

9. Combine the bread with the rest of the ingredients, mixing well with your hands.

10. Form into small balls (approximately 20).

11. Bake for 15 minutes or until they are cooked through.

12. Remove from the pan and add to the simmering sauce.

13. Cook for 30 minutes longer.

14. Serve over hot spaghetti.



WW POINTS per serving: 5

Nutritional information per serving: 288 calories, 10.3g fat, 6.6g fiber



Source: Weight Watchers