Cheesy baked pasta with Spinach & Artichokes

I found this one in the Real Simple.

8 oz mezzi rigatoni (or some other short pasta)
1 14 oz can artichoke hearts, rinsed and quartered
1 9 oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 oz)
2 cups grated mozzarella (8 oz)
Black pepper
(12 oz crab meat optional)

*Cook pasta according to directions, drain and return to the pot.
*Heat broiler
*Add artichokes, spinach, Paremesan, half the mozzarella and 1/4 tsp pepper to the pasta. Toss to combine.
*Transfer the mixture to a shallow 2 qt (or 8" square) broiler proof baking dish and sprinkle with remaining mozzarella. Broil until cheese is browned in spots, 2 to 3 minutes.

(The 2nd time I made this, I put in crab meat. Oh, that was yummy.)

Velvety Vegetable Cheese Soup

From a Kraf food & Family magazine

1 pkg (16 oz) frozen california mix.
2 cans (14 oz each) fat-free reduced-sodium chicken broth
3/4 lb (12 oz) 2% Velveeta, cut up

Place vegetables and broth in large saucepan; cover. Bring to a boil on medium high heat.

Reduce heat to low; simmer 10 minutes or until vegetables are tender.

Mash vegetables to desired consistency with a potato masher.

Remove from heat and stir in velveeta. Stir until velveeta is melted.


Serves 6 (1 cup each)
5 pts per serving.

The Rat(atouille) Pack

This is a Hungry Girl recipe

1 cup cubed eggplant
1/2 cup chopped red bell pepper
1/2 cup sliced and halved zucchini
1/2 cup canned fire-roasted diced tomatoes, drained
1/2 cup coarsely chopped onion
1/4 cup cannted tomato paste
2 tbsp. finely chopped fresh basil
1/2 tsp. minced garlic
1/8 tsp. salt, or more to taste
dash red pepper flakes, or more to taste
dash black pepper, or more to taste

Directions:
Preheat oven to 375.

In a medium bolw, combine all ingredients, and stir until veggies are evenly coated in tomato paste. Set aside

Lay a large piece of heavy-duty foil in front of you. Scoop veggie mixture into the center of hte foil Fold and seal thetop and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place packet on a baking sheet, and cook in the oven for 30 minutes.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careflu -- steam will be hot.) If you like, season to taste with additional salt, red pepper flakes, and black pepper.


MAKES 1 SERVING.
3 pts per serving

Broccoli and Cheddar Quiche

A Weight Watchers recipe

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup red oinion(s), chopped
1 1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated parmesan cheese

Instructions
Preheat oven to 375.

To make filling, heat oil in a small skillet over medium heat. Add onion and saute until sof, about 3 minutes. Transfer onion to a large bolw and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35-40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yield 1 piece per serving.

I discovered that if you double the recipe, you also just about double the cook time. Is that a silly thing not to have thought about in advance?

The kids TORE THIS UP. They especially liked it with ketchup!

Serves 8
5 pts per serving

Tomato and Cucumber salad

I don't even know where this one came from.

2 Cups tomatoes – diced
½ Cup cucumber – diced
1 Green pepper – diced
¼ Cup cilantro – chopped
1 Tbsp lime juice

*Combine and serve!

Serves 8

Tomatoes stuffed with couscous

I think this one is a Weight Watcher's recipe.

1 ½ Cups water (using chicken or vegetable broth adds lots of flavor)
1 ½ Cups couscous (any flavor)
8 Tomatoes
(seasonings optional)

*Bring water or broth to a boil.
*Add couscous (and seasonings if applicable.) Remove from heat; cover and let stand 5 minutes until liquid is absorbed.
*Meanwhile, cut off the top half inch of each tomato. Reserve the tops to use as ‘lids’. Scoop out the seeds and membranes.
*Fluff couscous gently with a fork.
*Fill the tomatoes with couscous and top with the ‘lids’.

Serves 8
Calories: 182
Fat: 2g
Fiber: 0g

Roasted Chick Peas

This one came from a Diabetic Living magazine if I remember correctly

Nonstick spray
2 Cups canned chickpeas – drained, rinsed
¼ tsp garlic powder
1/8 tsp pepper flakes

*Preheat oven to 350.
*Lightly coat a rimmed baking sheet with cooking spray.
*Spread chickpeas on pan and sprinkle with seasonings.
*Roast on bottom rack (shaking pan every 15 minutes) until browned and slightly crunchy 45-50 minutes.

Serves 4

Quick Coleslaw

This is a Weight Watcher recipe

Prepare this dish first.
Then chill while preparing dinner.

1 (16 oz) package cabbage and carrot coleslaw mix
1/3 Cup fat free mayo
3 Tbsp red wine vinegar
1 tsp sugar
½ tsp salt
1 tsp fennel seeds

*Place coleslaw in a large bowl.
*In a separate bowl, combine mayo, vinegar, sugar and salt with a whisk.
*Spoon mayo mixture over slaw.
*Sprinkle with fennel seeds.

Serves 4 (1 Cup per serving)

Garlicky Tomato Salad

I think this one came from a Diabetic Living magazine

Salad
1 Large Boston lettuce – tear large leaves into smaller pieces
4 Large or 6 small plum tomatoes – sliced
20 Cherry tomatoes – halved
16 Fresh basil leaves
1 Tbsp toasted pumpkin seeds (optional)
1 Tbsp toasted sunflower seeds (optional)

Vinaigrette
1 Small clove garlic – chopped
1 tsp red wine vinegar
1 Tbsp olive oil
Salt and pepper

Vinaigrette:
*Whisk together ingredients in a small bowl and set aside.

Salad:
*Place a layer of lettuce on a platter or on 4 plates. Arrange sliced then halved tomatoes on top of lettuce. Drizzle with vinaigrette.
*Scatter basil and seeds on top.

Serves 4
Calories: 106

Garden Pie

I have no idea where this recipe came from.

1 cup zucchine - chopped

1 cup tomato - chopped

1/2 cup onion- diced

1/3 cup grated parmesan cheese

1 cup fat free milk

1/2 cup Bisquick baking mix

2 large eggs

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 400.
Spray a pie plate or 9x9 pyrex pan.
Sprinkle evently with vegetables and cheese.
Beat milk, Bisquick, eggs, salt and pepper until smooth. Poor over vegetables.
Bake 35 minutes - until knife pulls out cleanly from center.
Let cool 5 minutes.

Serves 6