Tomato Cream Sauce for Pasta

Ingredients
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
Directions
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 182 cal Total Fat: 16.6 g Cholesterol: 39 mg
Sodium: 277 mg Carbohydrates: 6.7 g Fiber: 1.2 g
Protein: 1.7 g

Goat Cheese and Arugula over Penne

Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Directions
Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.
Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 317 cal Total Fat: 17.8 g Cholesterol: 21 mg
Sodium: 334 mg Carbohydrates: 29.7 g Fiber: 1.7 g
Protein: 11 g

Tacos in a Bag

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream
Directions
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 917 cal Total Fat: 64.5 g Cholesterol: 134 mg
Sodium: 1355 mg Carbohydrates: 49.6 g Fiber: 4.5 g
Protein: 35 g

Four Cheese Lasagna

Ingredients
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 470 cal Total Fat: 30.4 g Cholesterol: 131 mg
Sodium: 1268 mg Carbohydrates: 21.7 g Fiber: 4.2 g
Protein: 30.2 g

Cheeseburger and Fries/Tater Tots Cass.

Ingredients
2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 516 cal Total Fat: 32.5 g Cholesterol: 121 mg
Sodium: 858 mg Carbohydrates: 20.9 g Fiber: 2.4 g
Protein: 33.8 g

variations...
I have made this for my family but used tater tots instead. They loved it. from ??

Corn Dog Muffins - Kid friendly

Ingredients
2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs, cut in half
1 cup grated Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in cheese. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Information
Servings Per Recipe: 18
Amount Per Serving
Calories: 242 cal Total Fat: 13.7 g Cholesterol: 50 mg
Sodium: 775 mg Carbohydrates: 20.8 g Fiber: 0.2 g
Protein: 8.5 g

variations...
I've done something similar with packaged biscuit dough. My 5 year old daughter has always loved stretching the dough and then wrapping the half a dog in it. It's like pigs in a blanket - only bigger and better! from ?

Triple Decker Turkey Bacon Sandwich

INGREDIENTS
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese

DIRECTIONS
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

Easy French Dip Sandwich

INGREDIENTS
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

AAAHH! Potato Soup

INGREDIENTS
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

DIRECTIONS
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Variations....
I did a couple of things differently with this recipe - I did NOT use the potatoes in the au gratin box (somehow it didn't seem right), just cut up a few extra potatoes and threw 'em in. I used half-and-half instead of cream and threw in a bit extra so that it would have the creamy consistency I liked (less fat, too). I also used a bit of leftover Velveeta cheese from the "deluxe macaroni" packages. The verdict? You can't get better than this. I was pleasantly shocked (and VERY filled - this soup WILL fill you up, a bit of bread and this is just right for dinner). Think I'll try adding a bit of diced ham next time. Wonderful soup.

A good recipe! I read through all of the other reviews and incorporated several of their recommendations. This is what I would suggest for improvement: (1) Use Half & Half instead of cream - it was a little too rich with the heavy cream, (2) Add sauteed onions/green onions and bacon for extra flavor, (3) Very lightly mash the potatoes before adding the cream/half & half - this gave the potatoes a more uniform appearance since you're using both an au gratin mix (slices)and Yukon Golds (cubed), (4) Season to taste - I used salt & black pepper, and a little bit of cayenne pepper, (5) Garnish with grated cheese, crumbled bacon, and green onions.

Potato Squash Cakes (fried)

INGREDIENTS
2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

DIRECTIONS
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

fast and friendly meatballs

INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

Bow Tie Pasta w/ Red Pepper Sauce

2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley

DIRECTIONS
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
Meanwhile, cook pasta as directed on package. Drain.
Mix together pasta, red pepper sauce, peas, and parsley.

Weight Watchers Rich Brown Sauce - Michawn

2 teaspoons olive oil
1 medium onion, finely chopped
1 small carrot, chopped
1/2 celery stalk, chopped
1 shallot, finely chopped
1 garlic clove, minced
3 cups reduced-sodium beef broth
1 tablespoon tomato paste
3 sprigs fresh parsley
1 sprig fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring frequently, until the vegetables are browned, about 7 minutes. Add the broth, tomato paste, parsley, and thyme; simmer until reduced to 2 1/2 cups, about 25 minutes.
2. Strain the vegetables, then return the sauce to the saucepan. Discard the vegetables. Return the sauce to a simmer and cook until reduced to 1 1/2 cups, 6-7 minutes. Stir in the salt and pepper.

Makes 6 servings.
1 point per 1/4 cup.

**I never "discard" vegetables...you can save and use in something else of course.

Weight Watchers Beef & Veggie Stew - Michawn

1 pound lean top round steak, trimmed of all visible fat and cubed
2 carrots, cut into chunks
2 celery stalks, chopped
1 cup frozen pearl onions
1 parsnip, peeled and cut into chunks
1 1/2 cups reduced-sodium beef broth
1 cup canned crushed tomatoes
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 (10-ounce) box frozen peas

1. Preheat the oven to 325 degrees Fahrenheit. Heat a medium nonstick Dutch oven over medium-high heat. Add the beef and cook, stirring constantly, until browned, about 5 minutes. Stir in the carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in the broth, tomatoes, rosemary, thyme, salt, and pepper.
2. Cover the pot and transfer to the oven. Bake until the beef and vegetables are fork-tender, about 1 1/2 hours. Stir in the peas and bake until heated through, about 15 minutes longer.

Makes 4 servings.
4 points per 1 1/2 cups.

**To speed this along, I just put the vegetables and beef in a pressure cooker with a tiny bit of water (just so it won't stick). Doesn't take long at all for the beef to cook and the veggies to get tender (beef is also very tender this way), then just follow the rest of the recipe...all done on the stove instead of having to use the oven. Besides, I don't have a non-stick pot that can go in the oven.

Weight Watcher Greek Chicken, Spinach, & Rice Soup-Michawn

Greek Chicken, Spinach, and Rice Soup

4 cups reduced-sodium chicken broth
1/2 pound skinless boneless chicken breast, trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 cups hot cooked brown rice
Freshly ground pepper to taste

1. Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
3. Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes - do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once.

Makes 4 servings.
4 points per 1 3/4 cups.

Weight Watchers Chili Beans and Corn-Michawn

2 teaspoons canola oil
1 large onion, chopped
2 garlic cloves, chopped
3 assorted color bell peppers, seeded and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
1 (10-ounce) box frozen corn kernels, thawed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1 (19-ounce) can black beans, rinsed and drained
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can pinto beans, rinsed and drained
2 teaspoons white vinegar

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring frequently, about 3 minutes. Add the garlic and cook, stirring constantly, about 1 minute. Add the bell peppers; cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chili powder and cumin; cook, stirring constantly, about 1 minute.
2. Stir in the tomatoes, corn, salt, pepper, and water; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 30 minutes. Add the beans and vinegar; cook until the beans are heated through, about 15 minutes. Makes 8 1-cup servings.

4 points per serving.

**This is under the side dishes section of the cookbook, but you can also add rice to it and eat it as the main dish (beans + rice = complete protein)...that's what we do.

Weight Watchers Zero Points Garden Veggie Soup-Micahwn

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.

0 points per serving.

**I personally like this better over rice, but it is still good just by itself...esp. considering that it is 0 points...hello!! You can make a big pot and then freeze 1-cup portions for easy access for a mini-meal during the day.

Great Chicken recipe- Amanda

You need:
Oil or cooking spray (for coating the pan to prevent sticking)
Chicken breasts
cream cheese
shredded cheddar (any cheese will do)
milk
Italian-flavored bread crumbs (I used white cheddar Cheese-Its)
garlic salt (optional, I think)

Here's what you do:
Preheat the oven to 350.
Pound the chicken breasts flat.
Spread a layer of cream cheese on the chicken.
Then sprinkle the shredded cheese on top.
Roll the chicken with cheeses inside.
Mix bread crumbs or crackers with garlic salt (if you use it) and dried herb (if you use it) in a shallow bowl.
Pour some milk into another shallow bowl.
Carefully dip chicken in a bowl of milk.
Then dip the chicken in the bread crumb/cracker mixture.
Place chicken breasts in a greased baking pan.
(I put the remainder of my cracker mixture on top of the chicken.)
Bake for 30 minutes at 350 degrees.

My chicken came out perfectly moist inside with a very tasty crust! By the way, I didn't measure anything. This recipe works for however many chicken breasts you use. If you run out of the dips you need, make more. It's easy and yummy! Johan said it was the best think I've ever made. I guess you can't beat the flavors of chicken and cheeses!