Jessica's favorite spaghetti

This is a recipe from the Real Simple magazine.

12 oz spaghetti
1 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
3/4 lb lean ground beef or turkey
Kosher salt and pepper
1 28 oz can crushed tomatoes
1/4 cup grated parmesan

*Cook pasta according to directions.
*Heat oil over medium.
*Sautee onion, carrot and garlic, stirring occasionally, until soft, 8-10 minutes.
*Increase heat to medium-high. Add meat, a pinch of salt and pepper. Cook until no longer pink.
*Add tomatoes and simmer, until sauce thickens, about 5 minutes.

(I generally toss in some seasoned salt, Italian seasoning and if I don't have fresh garlic on hand - I throw in dried garlic.)

The kids LOVE this!

Melanie's Taco soup

All I know is my sister made this for us once and we demanded she give us the recipe. Thank the Lord for Melanie's Taco Soup!!!

1 large box of beef broth
1 lb lean ground turkey (or lean ground beef)
1 pkg taco seasoning
1 can corn (strained)
1 can black beans (strained)
1 can diced tomatoes

*Brown the meat.
*In a large pot all ingredients.
*Heat through and serve.
(Serve with tortilla chips and sour cream if desired.)

When doubling the recipe, double all ingredients except the taco seasoning.

Nothing Pie

I don't know who to credit this recipe to. It came to me in an e-mail and I only have the subject heading and the recipe.

• 2 ready-made reduced fat graham cracker pie crusts
• 1 large carton fat-free sour cream (16 oz)
• 2 tubs fat-free Cool Whip, thawed
• 2 small packages sugar free vanilla pudding mix
• 1 20 oz can crushed pineapple, packed in pineapple juice.

Pour dry pudding mix into a medium size mixing bowl. Add contents of can of pineapple, juice and all, mixing well. Fold in sour cream, both tubs of Cool Whip and mix well. Divide mixture between pie crusts. Chill before serving.

The kids call it "ice cream pie".

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

Italian Sausage with Peppers and Tomatoes

This is one of my favorite Weight Watcher's recipes

2 Cups cooked penne pasta
Cooking spray
3 links hot Italian turkey sausage (apx 12 oz)
Cut into 1/2” slices
1 (16 oz) package frozen bell pepper and onion stir fry
1 (14.5 oz) can diced tomatoes w/ Italian seasonings
½ tsp pepper
Shredded parmesan cheese (optional)

*Cook pasta according to package directions, omitting salt & fat. Drain pasta, set aside.
*While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook 5 minutes or until browned, stirring often.
*Add bell pepper stir fry and cook 3 minutes or until hot, stirring often.
*Add tomatoes and black pepper. Bring to a boil; reduce heat, and simmer 5 minutes.
*Toss pasta and sausage mixture together in a large bowl. Serve hot. (Top w/ parmesan cheese if desired.)

Serves 6
6 points per 1 1/3 cup serving.

Country Salisbury Steak

I think this one came from a Kraft Food magazine

1 1/2 lb extra lean ground beef (or turkey)
1 pkg (6oz) stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onion
1 pkc (8oz) fresh mushrooms, sliced
1/2 cup BBQ sauce

*Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cup water and onions until well blended. Shape into 6 patties. Place on a 15X10 baking pan.
*Bake 25 minutes or until cooked through.
*Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms and cook on medium-high heat 5 minutes or until lightly browned, stirring occasionally.
*Add BBQ sauce and remaining water. Reduce heat to low and simmer until sauce thickens (1-2 minutes.)

Serves 6

Easy Potato Soup

I don't know where I got this recipe, but it is in the top 10 of family favorites. It is truly EASY AND YUMMY!!!

1 32 oz box of low sodium chicken broth
1 24 oz bag of frozen o'brien potatoes
1 packet of McCormack's country gravy mix
(McCormack's is the key ingredient)

*Combine ingredients and let sit in the crock pot on low 6 hours

OR

*On the stove top, combine broth and potatoes. Simmer until potatoes are cooked through. Then add gravy mix. Stir to combine. Let simmer until the soup thickens.

Top with your favorite toppings & enjoy!