Zucchini Lasagne

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 

Ingredients:  

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.



Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 


In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 

Stuffed Pepper Soup

Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts 
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g  (without salt)


Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Three Cheese Penne Pasta Bake

Three Cheese Chicken Penne Pasta Bake

Source: adapted slightly from Kraft

Ingredients:

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Instructions:
Heat oven to 375ºF.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

Autumn Penne Pasta w Brussels

Autumn Penne Pasta with Sauteed Brussels Sprouts In A Light Ragu

I'm busy working on my cookbook, so I thought since I'm making this tonight, I would revive it from the archives. Trust me it's good, and if you don't believe me read the comments!

A hearty pasta dish for a crisp Autumn day. Pasta is tossed with sauteed brussels sprouts and a quick meat ragu made light by using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce.

I know what some of you are thinking, brussels sprouts???

Trust me on this, prepared right, they are delicious!

My husband almost didn't allow me to add them to his portion claiming how much he dislikes them. He put his fork in my bowl of sauteed brussels sprouts and quickly changed his mind. He claimed I cheated by adding all that garlic to them. Well whatever works : )

In fact, all throughout the meal, he raved about what a great dish this turned out to be. Serve this with Pecorino Romano sprinkled on top and spoonful of part-skim ricotta on top, yum!!

Autumn Penne Pasta with Sauteed Brussels Sprouts in a Light Ragu
Skinnytaste.com
Servings: 8 • Serving Size: about 1 3/4 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 326.1 • Fat: 6.9 g • Protein: 15.7 g • Carb: 54.8 g • Fiber: 8.8 g • Sugar:5.4 g
Sodium: 343.6 mg (without salt)

Ingredients:

• 1 sweet or hot pork sausage link, casing removed, crumbled
• 3/4 lb 93% lean ground turkey
• 4 tsp olive oil, divided
• 4 cloves garlic, sliced thin 
• 10 oz brussels sprouts, weight after outer leaves and stems removed
• 1 small onion, diced small
• 1 carrot, peeled and diced small
• 1 celery stalk, diced small
• 28 oz crushed tomatoes (I use Tuttoroso)
• 1 bay leaf
• pinch crushed red pepper
• kosher salt and fresh ground pepper to taste
• 1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

Directions:
In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2 tsp of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sautéuntil tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.  

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cookpasta al dente.  

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussel sprouts, toss and place in a large pasta bowl.

Asian Turkey Meatballs

Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Source: Skinny Taste; Makes 12 meatballs; Serving size 3 meatballs (229.1 calories)

Ingredients:

Meatballs:
1/4 cup Panko crumbs
1-1/4 lbs (20 ounces) 93% lean ground turkey
1 egg
1 tablespoon ginger, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil

Lime Dipping Sauce 
4 tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
1 chopped fresh scallion

Instructions:
Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce, about 1 tbsp per person. You probably won’t use all the dipping sauce.

Makes 12 meatballs.

Chicken Taco Soup

Chicken Taco Soup
Source: Kristy at Sweet Treats and More

Ingredients:
1 white onion, chopped finely

1 (16 oz.) can chili beans

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

1 (15 oz.) can whole kernel corn, drained

1 (8 oz.) can tomato sauce

2 (10 oz.) cans diced tomatoes with green chiles

1 (1.25 oz.) package taco seasoning

3 whole skinless, boneless, chicken breasts, thawed or frozen

Instructions:

Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Your technically supposed to cook it on low for another 2 hours in the crockpot but you really don’t have to. I never do. It’s very forgiving. You can leave it in longer if you want too.

Top with shredded cheese, sour cream, and crushed tortilla chips.

A tip from my sister-in-law Kristy:

“My mom taught me a great trick to shredding chicken. I just removed the chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer. It shreds it perfectly even and fine. It works great when making chicken salad!”

Fiesta Chicken

Fiesta Chicken

Source: RecipeZaar

Ingredients:

4 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Instructions:
Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.  Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don’t worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

For best results: use a hand grater to grate the zucchini, onion and garlic super fine. Get the pan hot before you put the burgers on to get a nice sear, then lowered the flame to the lowest setting to let the burgers cook all the way through, turning a few times so the burgers don't burn. 


Turkey Burgers with Zucchini
Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 pts
Calories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g

Ingredients:  

• 1.25 lbs 93% lean ground turkey
• 1 small zucchini, grated 
• 1/4 cup seasoned whole wheat breadcrumbs
• 1 clove garlic, grated
• 1 tbsp red onion, grated
• salt and fresh pepper
• oil spray 

Directions: 

In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties.

Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.

If grilling, clean grill well before cooking and spray with oil spray to prevent sticking. 

Chicken Quesadillas
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 quesadilla • Old Points: 7.75 pts • Points+: 10 pts
Calories: 386.9 • Fat: 18.6 g • Carb: 31.6 g • Fiber: 16.3 g • Protein: 37.7 g  

Ingredients: 

• 16 oz skinless chicken breast, fat trimmed
• cumin
• oregano
• garlic powder
• salt and fresh pepper
• cooking spray
• 1/2 small onion, cut into strips
• 1 bell pepper (red or green) cut into strips
• 1 clove garlic, minced
• 1 tbsp oil
• 1-1/3 cup Weight Watchers Mexican blend shredded cheese
• 1 cup avocado-mango salsa
• 8 low carb whole wheat flour tortillas, La Tortilla Factory

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.