Cheese Ravioli Bake

Source: eMeals (portion control)

Cheese Ravioli Bake

3 servings @ 9 each 

 

Ingredients:

½ of a 24 oz bag cheese ravioli

¾ c pasta sauce

1 c shredded part skim mozzarella cheese

Directions:

Cook ravioli as directed. Layer ravioli in a large sprayed baking dish. Cover with pasta sauce; top w/ cheese. Bake 20 min @ 350 or until bubbly. Divide into 3 servings. 

Tomato Ranch Salad

3 servings @ 2 each 

Ingredients:

½ bag chopped salad

1 tomato, diced

(6 T Kraft Light Ranch dressing)

Directions:
Toss all salad items together and divide into 3 servings. 


This one is EASY and YUMMY too!

Grilled Tilapia over Spinach Salad

Source: eMeals Portion Control 

Grilled Tilapia over Spinach Salad

 2 servings @ 7 PointsPlus each

Ingredients:

½ lb tilapia fillets, cut into small strips

(1 t olive oil, 1 t Cajun seasoning)

4 – 5 c spinach

½ c sliced strawberries

2 T chopped walnuts

(4 T Kraft light raspberry vinaigrette dressing) 

Directions: 

Coat tilapia w/olive oil & sprinkle with seasoning. Broil or grill over med heat 4 to 5 min on each side. Toss together spinach & remaining ingredients & divide into 2 servings. Divide fish into 2 portions and evenly place on top of salads.

 **here are the yummy Parmesan Wedges again!

 

Toasted Parmesan Wedges

2 servings @ 2 each

Ingredients:

1 pita pocket bread (FF cooking spray)

1 T Parmesan shredded cheese

Directions:

 Spray pita w/ FF spray and sprinkle 1 T fresh shredded parmesan. Broil for 3 – 4 min, cut pita into wedges. Serving: ½ of 1 pita.

I'm not a huge fish salad fan, but this recipe was good.  You could even add more spice to the tilapia to give it more of a kick.  Enjoy!

Chicken Stirfry!

Ingredients:

Chicken breasts or tenderloins (we used 5 small tenderloins, about 1 ounce each, from Aldi!)

Veggies – fresh or frozen (we used frozen veggies from Target – Archer Farms Brand – that included asparagus, carrots, cauliflower, broccoli, and peppers.  Depending on Veggie choices, this could be ZERO points!)

Teriyaki Sauce (ZERO points)

Ginger (Optional)

Tofu Noodles (in the produce section at Publix – ZERO Points)

 

Directions:

   

    1.  Dice chicken and cook in skillet.  You can spray the pan or put in a small amount of olive oil 

      2. Once chicken is cooked thoroughly, add frozen veggies, and a few tablespoons of Teriyaki Sauce. Optional: add some ginger for flavor

   3.   Open Tofu Noodles (don’t smell them!), rinse them and put in a microwave safe container.  Cook on high for 1 minute.  Rinse (very well) and drain. Add to Stirfry mix.

   4.    Cook chicken, veggies, noodles, and sauce until cook thoroughly

   5.  Divide into two portions – I always give the hubby more chicken, so my portion was only 2 points.  If you use more olive oil than just spray, make sure to count those points too!

Use your imagination for your Chicken Stirfry.  Add in your favorite veggies, but make sure to count the points!  If you try the Tofu Noodles and aren’t a fan, make it with regular spaghetti instead.  One (1) cup of spaghetti cooked is 5 points plus!

Picante Peach Chicken

Picante Peach Chicken with Rice & Green Beans

Ingredients:

(Large zip-top freezer bag)

2 pork chops, cubed ** We subbed Chicken

½ pkg taco seasoning

(1 T vegetable oil)

¼ c peach preserves

8 oz mild salsa

White rice – enough for 2 **We used Uncle Ben's Brown & Wild Rice

12 oz pkg steamable green beans

 Place pork in large zip-top freezer bag; add taco seasoning.

Seal bag and shake to coat pork. Heat oil in large skillet. Add

pork; cook, stirring constantly, until browned on all sides. Stir in

preserves and salsa; cover, reduce heat, & simmer 15 min,

stirring occasionally. Serve over rice.

Cook rice according to pkg directions. Prepare green beans

according to pkg directions.

Stuffed Zucchini and Yellow Squash

Source: http://www.aldi.us/us/html/service/2744_16112_ENU_HTML.htm

Stuffed Zucchini and Yellow Squash 
Prep:  10 min
Cook : 45 min
Points Plus:  3 (for two halves)

You will need a skillet to sauté

2 Medium Zucchini
2 Medium Yellow Squash
4 tbsp. Butter, divided
1 cup Onion, diced                              
10 oz. Mushrooms, sliced
1/2 cup Ham, diced
2 tsp. Parsley
1/2 tsp. Worcestershire Sauce
1/3 cup Bread Crumbs
1/3 cup Parmesan Cheese
Salt, Pepper & Cayenne Pepper to taste
     





Pre-heat oven to 350 degrees
Boil water to steam squash

• Scrub zucchini and yellow squash and slice in half lengthwise.
• Remove seeds, leaving shells 1/3 to 1/2 inch thick.
• Steam squash until tender, 8-12 min.
• Melt 3 tbsp. butter in skillet and sauté onions and mushrooms until soft.
• Stir in ham, parsley and Worcestershire Sauce.
• Add seasonings to taste.
• Drain squash and stuff with mixture from skillet.
• Mix together bread crumbs and cheese.
• Sprinkle mixture on top of squashes and pour 1 tbsp. butter over all.
• Spray pan and bake 20-30 min.

**We subbed turkey for the ham and added a side of spaghetti (1 cup - 5 points plus) mixed with Italian dressing (0 points plus).

Angel Hair Pasta with Eggplant-Tomato Sauce

 Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=131281

Weight Watchers Recipe
Prep: 16
Cook: 12
Serves: 6
Points Plus: 6

Ingredients:
1 medium uncooked eggplant(s), baby-variety, sliced into 1/3- to 1/2-inch-thick rounds  

1 medium sweet red pepper(s), cut into 8 strips

1 spray(s) olive oil cooking spray
3/4 tsp table salt, divided 
1 clove(s) (medium) garlic clove(s), minced   
2 large fresh tomato(es), coarsely chopped
1/4 tsp crushed red pepper flakes
1/8 tsp black pepper 
2 Tbsp basil, fresh, minced  
2 Tbsp chives, fresh, minced  
1/2 cup(s) fat-free chicken broth    

8 oz uncooked angel hair pasta, cooked according to package directions, drained

4 oz reduced-fat feta cheese, crumbled

• Preheat grill to medium*

• Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.

• Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.

* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.

**This recipe is AMAZING!  It's a repeat in our house!

Chicken & Vegetable Spaghetti

 Source: emeals


Chicken & Vegetable Spaghetti
Prep: 10 mins
Cook: 20 mins
Serves: 2
Points Plus:  11 (with two pieces of bread & butter)

8 oz spaghetti, cooked, reserve ½ c pasta water (1 T olive oil in water)
¼ c chopped red onion
¾ lbs boneless chicken breasts, cut into 1” cubes
8 oz broccoli florets, thawed
(½ t parsley, ¼ t salt, pinch crushed red pepper)
½ pkg grape tomatoes
½ c chicken broth
1 loaf French bread (RF marg)







In a large skillet, heat oil over medium heat. Add onion & chicken; cook 4 minutes. Add broccoli, parsley, salt, & red pepper; cook 5 minutes. Add tomatoes, broth, & ½ c pasta water. Cover &
simmer 5 minutes. Serve over hot cooked pasta.Serve heated bread with reduced fat butter.

**We added garlic powder, pepper, and Parmesan cheese to the finished product for taste. Add points for any extras.

Taco Cups

This yummy recipe came from my friend Amanda.  
Check out her food blog: http://mandasfoodspot.blogspot.com/!

 

Taco Cups
Prep: 10
Cook: 10
Points Plus: 1.5 per cup 


Ingredients:
1 pound of ground meat (we used turkey)
1 package of taco seasoning
1 cup of lowfat or fat free Mexican blend shredded cheese
1 cup of chunky salsa
1 15oz can of black beans
24 wonton wraps (these are in the produce section)









 
Preheat oven to 375. Brown meat in large skillet. Once browned, add taco seasoning and mix well. Add cheese, salsa, black beans and mix well with meat. Spray muffin pan with Pam and line each cup with 1 wonton wrapper. Spoon in meat mixture. Cook for 10 minutes or until shells are slightly browned and crispy. Makes 24 Taco Cups. Add sour cream, tomatoes, lettuce, cheese as you see fit (don't forget these are extra points!)

BBQ Chicken Pizzas

Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=334891

This is a great, quick recipe!  We've made it a few times and it just gets better every time.

Weight Watchers Recipe

Prep: 10 mins
Cook: 7 mins

Serves: 4
Points Plus: 6 



Ingredients:
2 spray(s) cooking spray
4 medium whole wheat tortillas
1 cup(s) (chopped) cooked skinless chicken breast(s), or shredded
1/2 cup(s) barbecue sauce
3oz gouda cheese, smoked or regular, shredded (about 3/4 cup)
1/2 small uncooked red onion(s) cut in thin slivers
1/2 cup(s) fresh cilantro, chopped

• Preheat oven to 425°F. Coat 1 or 2 baking sheets with cooking spray.
• Place tortillas on prepared pan(s).
• In a small bowl, toss chicken with barbecue sauce; divide among tortillas and sprinkle each with 3 tablespoons cheese and 2 tablespoons onions. Bake until cheese melts and bottoms of tortillas are lightly browned, about 5 to 7 minutes.
• Remove from oven and sprinkle each pizza with 2 tablespoons cilantro. Slice each pizza into 4 wedges and serve. Yields 1 pizza (4 wedges) per serving. 

Blackberry Cobbler

Found this recipe by Pioneer Woman. It is awesome!!

Prep Time: 20 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 8

Ingredients

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

May I also suggest... a side of vanilla ice cream! :)