Spaghetti Squash with Meatballs

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photo 4 (19)Ingredients:

1 spaghetti squash
4 c Prego Light Smart Italian pasta sauce
24 turkey meatballs (click for recipe)
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder 
1 tsp basil
1/4 tsp oregano

Directions:

photo 1 (67)   photo 2 (64)   photo 3 (42)

 

1. Preheat oven to 350. Cut squash in half lengthwise. Scoop out seeds and pulp, discard.  Place squash halves on a baking sheet.  Place in oven and bake for 40 minutes.
2. With about 10 minutes of cook time left, add Prego, garlic, salt, pepper, onion powder, basil, and oregano to a large pan.  Simmer over low heat.  Add cooked meatballs to pasta sauce and allow to simmer until sauce and meatballs are heated through and hot.  
3. Remove squash halves from oven.  Allow to cool enough to be able to handle. Run a fork through flesh from top to bottom and spaghetti strands will form.  Place spaghetti in a separate bowl. 
4. Dish out 1 c spaghetti squash, top with 1/2 c pasta sauce and 4 turkey meatballs. 
 
Yields 6 servings (depending on the size of your squash), serving size 1 c spaghetti, 1/2 c Prego sauce, 4 turkey meatballs
4 points on Weight Watchers Points+ System
Break down of points:
Spaghetti Squash
serving size 1 c, 1 point per cup on Weight Watchers Points+ System
Prego Light Smart
serving size 1/2 c, 1 point on Weight Watchers Points+ System
Turkey Meatballs
serving size 4 meatballs, 2 points on Weight Watchers Points+ System

Honey Pear Oatmeal

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photo (70)Ingredients:

1/4 c multi grain oats (or your favorite gluten-free oats, multi grain oats are not gf)
2/3 c water
1/4 tsp cinnamon
1/4 tsp almond extract
3-4 slices pear, diced
1/2 tbsp honey
1/2 tbsp almonds, sliced
1/2 banana, sliced

Directions:

1. In a small sauce pan, bring water and cinnamon to a boil over high heat.
photo 1 (65)2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. 
3. Add pear and simmer for 1-2 minutes longer. Remove from heat. Stir in almond extract.
4. Transfer oats to a bowl, top with sliced almonds, banana, and honey.
 
Yields 1 serving
4 points on Weight Watchers Points+ System 
 
I am not affiliated with Weight Watchers in any way.

Spiced Vanilla Pear Oatmeal

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photo 2 (61)Ingredients:

1/4 c multi grain oats (or your favorite gluten-free oats, multi grain oats are not gf)
2/3 c water
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp vanilla extract
3-4 slices pear, diced
1/2 tbsp raisins
1/2 tbsp brown sugar
1/2 tbsp walnuts

Directions:

1. In a small sauce pan, bring water, cinnamon, and nutmeg to a boil over high heat.
photo 1 (65)2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. 
3. Add pear and simmer for 1-2 minutes longer. Remove from heat. Stir in vanilla extract and brown sugar.
4. Transfer oats to a bowl, top with raisins and walnuts.
 
 
Yields 1 serving
4 points on Weight Watchers Points+ System 
 
I am not affiliated with Weight Watchers in any way.

Mango Coconut Oatmeal

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photo (69)Ingredients:

1/4 c multi grain oats (or your favorite gluten-free oats, multi grain oats are not gf)
2/3 c water
1/4 tsp cinnamon
1/4 tsp almond extract
1/3 c mango, diced
1/2 tbsp coconut, shredded
1/2 tbsp dried cranberries
1/2 tbsp brown sugar
1/2 tbsp sliced almonds

Directions:

1. In a small sauce pan, bring water and cinnamon to a boil over high heat.
2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. 
3. Add mango and simmer for 2 minutes longer. Remove from heat. Stir in almond extract and brown sugar.
4. Transfer oats to a bowl, top with shredded coconut, cranberries, and sliced almonds.
 
Yields 1 serving
4 points on Weight Watchers Points+ System 
 
I am not affiliated with Weight Watchers in any way.

Cheesy Lasagna Cups

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photo 2 (54)Ingredients:

9 oz. ground turkey (1/2 of a 1.25 lb package)
20 wonton skins
2 garlic cloves, minced
½ tbsp basil
½ tsp oregano
½ tsp salt
¼ tsp black pepper
½ tsp onion powder
½ c fat free cottage cheese
½ c part skim ricotta
½ c fat free mozzarella cheese, shredded
1 c Prego light smart pasta sauce
10 tsp grated parmesan and romano cheese blend (I use Kraft Naturals)

Directions:

1. Preheat oven to 350. Spray a 10 cups of a regular size 12-cup muffin tin with non-stick cooking spray. Set aside.
photo 3 (36)2. Lay out a sheet of wax paper. Overlap two wonton wrappers, creating a diamond in the center of the two pieces (see picture). Roll over pieces with a rolling pin to adhere to each other (you could also use your fingers and press together or even a soup can if you don’t have a rolling pin). Repeat with remaining wrappers.
3. Press rolled wonton wrappers into prepared muffin cups. Place in oven and bake for 7-9 minutes or until golden brown. Remove from oven and leave in muffin pan.
4. In a small bowl mix together cottage cheese, ricotta, and mozzarella. Stir together until well mixed. Add basil, oregano, salt, pepper, and onion powder. Stir until well combined. Set aside.
5. In a large skillet, cook ground turkey and garlic over medium-high heat until turkey is no longer pink and cooked through. Reduce heat to low, stir cheese mixture into turkey and simmer for about 5 minutes.
photo 1 (57)6. Spoon 1/2 tbsp of pasta sauce into bottom of each wonton cup. Then, scoop about 1 tbsp of turkey/cheese mixture on top of pasta sauce in each cup. Layer with another 1/2 tbsp of pasta sauce, and another 1 tbsp of turkey/cheese mixture. Finally, top each cup with one more 1/2 tbsp pasta sauce and sprinkle 1 tsp Parmesan and Romano cheese blend on top of each cup.
7. Bake at 350 for 7-10 minutes or until cheese is melted on top and heated through.
 
5 servings, serving size 2 lasagna cups
6 points on Weight Watchers Points+ System (3 points per lasagna cup)
 
I am in no way affiliated with Weight Watchers.

Turkey Taco Cups

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photo 2 (53)Ingredients:

9 oz extra lean ground turkey (1/2 of a 1.25 lb package)
small onion (about ½ c)
8 wonton skins
2 garlic cloves, minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
1 tsp cumin
pinch cayenne pepper
8 tsp taco sauce  (I like medium heat Ortega brand)
1/4 c water
1/2 c fat free cheddar cheese
4 tsp sour cream
Optional Toppings:
Diced tomatoes
Cilanto

Directions:

photo 1 (56)1. Preheat oven to 350. Spray 8 cups of a regular size muffin tin with non-stick cooking spray. Press wonton wrappers down into muffin cups, bake for 7-9 minutes or until golden brown. Remove from muffin cups and set on cooling rack.
2. In a small bowl mix together chili powder, salt, black pepper, oregano, cumin, and cayenne. Stir together until well mixed. Set aside.
3. In a large skillet, cook ground turkey over medium-high heat.  Add onion and garlic cloves.  Cook until onion is translucent and turkey is no longer pink.
4. Add seasoning mixture to turkey and onions.  Add water and stir until well combined and all turkey is coated.  Simmer for about 2 minutes.
5.  Add cheese to seasoned turkey.  Simmer until just cheese is just melted and heated through. Scoop taco mixture, divided evenly (I used my large cookie scoop to scoop mixture into cups) into baked wonton cups.
6. Top each taco with 1 tsp taco sauce, 1/2 tsp sour cream, and garnish with tomatoes and cilantro, if desired.
 
Yields 4 servings, serving size 2 tacos cups
4 points on Weight Watchers Points+ System (2 points per taco cup)
 
I am in no way affiliated with Weight Watchers.

Mini Fish Tacos

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photo (65)Ingredients:

4 Sea Cuisine Asian Spice Tilapia fillets 
1 Asian sauce packet (comes with Sea Cuisine tilapia fillets)
16 wonton wrappers
olive oil
Ingredients for slaw:
2 c red cabbage, shredded
2 tbsp red onion
1/4 c + 2 tbsp fat free Greek yogurt, plain
1/2 tbsp lime juice
1/2 tbsp honey
dash of salt
dash of black pepper

Directions:

 photo (66) photo 3 (35) photo 4 (15)
1. Add shredded cabbage to large Ziplock bag. 
2. In a small bowl, combine yogurt, red onion, lime juice, honey, salt, pepper, and sauce packet.  Stir until well combined. Pour over cabbage in Ziplock bag. Shake until cabbage is completely coated with yogurt mixture.  Place in refrigerator to marinate while cooking fish and wonton wrappers.
3. Preheat oven to 400. Line a baking dish with aluminum foil and spray with non-stick cooking spray. Place two tilapia fillets on prepared baking dish. Bake for 20 minutes.
4. With about 5 minutes of cooking time left on fish, prepare wonton wrappers. Lay wonton skins and lightly brush with a little bit of olive oil. Flip skins and brush the other side. 
5. When fish is finished cooking, reduce oven temperature to 350. Place wonton wrappers on a cooling rack between two wires so that the edges hang downward. Place rack directly on oven rack, allowing sides of wonton wrappers to hang down. Bake for about 7 minutes or until golden brown and crispy.
6. Allow wonton taco shells to cool for about three minutes. Remove prepared slaw from refrigerator. Assemble tacos by cutting each fish fillet into four equal parts. Place one fish piece (shred each piece as you fill the taco) in each shell. Top with prepared marinated slaw. 
 
Yields 4 servings, serving size 4 tacos
7 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

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