What's for Dinner Tonight?

Happy Monday everyone! I hope you had a wonderful weekend. I got tons done but still not enough...funny how that works sometimes, huh?

I don't know about you guys but I really like tuna noodle casserole...my family, not so much and for that reason I don't make it much. However, I don't like peas very much but my family does so maybe if I remind them that I'm eating peas they will at least try the casserole. Yeah, that is it! Well, at least I'm going to try that approach because I really am making this casserole tonight.

Tuna Noodle Casserole
POINTS® Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 50 min
Level of Difficulty: Easy

Forever a classic. Packed with vegetables and the fantastic nutty flavor of Parmigiano Reggiano cheese.

Ingredients
3 cup(s) fat-free skim milk
2 Tbsp all-purpose flour
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 tsp dried dill weed
1/2 tsp black pepper, freshly ground
1/4 tsp table salt
20 oz frozen mixed vegetables, thawed
12 oz canned chunk white tuna in water, drained
8 oz uncooked whole-wheat pasta, spiral shape, cooked according to package instructions, drained
2 oz Parmesan cheese, Parmigiano-Reggiano, grated (about 1/2 cup)
Instructions

* Position the rack in the center of the oven and preheat the oven to 350°F.

* Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.

* Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.

* Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.

Notes

* Don't use canned, grated Parmesan; it's mostly oil and chemical additives. Buy a small block of Parmigiano-Reggiano — stamped with its name on the rind — instead. This delicious cheese delivers much better flavor for your POINTS® values. Grate it with a microplane or the small holes of a box grater.

I hope you all have a wonderful start to your week today! I'll be back tomorrow with either a fun Father's Day card or with a Ghirardelli candy holder that I made..hmmm...which will it be?

What's for Dinner Tonight?

Good Monday morning everyone! Sorry I haven't been around recently but to be honest...I am in the purging/moving part of putting my craft room together and just don't have the space to craft right now. I am going to have some featured stampers coming up starting tomorrow so I hope you'll enjoy that. I should be back in a week or so though. The room itself is coming along beautifully. I love listening to KLOVE while doing just about anything so I know I'm going to have to find room for a radio or listen to it on the computer because I already miss it while putting the room together! I can't wait to get in there and create!

Melon and Cucumber Salad
side dishes

POINTS® Value: 1
Servings: 6
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Works with Simply Filling

This juicy, refreshing salad is a fabulous addition to any summer meal. Serve it as a side dish or a light dessert.

Ingredients
1 large honeydew melon, chopped (about 4 cups)
1 medium English cucumber, peeled, chopped (about 2 cups)
4 medium scallion(s), thinly sliced (about 1/2 cup)
2 Tbsp plain fat-free yogurt
2 Tbsp fresh lemon juice
2 Tbsp spearmint, leaves, chopped
1 tsp table salt
Instructions

* Toss all ingredients together in a large serving bowl. Serve at once or cover and refrigerate for up to 2 days. Yields about 1 cup per serving.

I hope you enjoy your Monday and have a great week, too!

What's for Dinner Tonight?

Happy Monday everyone! I hope you had a wonderful weekend and got lots done!

Today's recipe is probably more of a lunch recipe but if you were to add the walnuts and apples as suggested you could have this for a light dinner I'd think. Research is showing that walnuts are good for your blood pressure, they have omega-3 fatty acids, and have fiber. I really like walnuts and bought a bag of them at Costco...just a little (1/2 oz) handful of the walnuts and a yogurt keep me satisfied in the morning until lunch time.

Chicken Salad
POINTS® Value: 3
Servings: 6
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

We lightened up this sandwich favorite with reduced-calorie mayonnaise and sour cream. For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts.*

Ingredients
3/4 pound(s) cooked chicken breast, cut into bite-sized pieces
1/2 cup(s) celery, finely diced
1/3 cup(s) dill pickle(s), or sweet gherkins, finely diced
1/4 cup(s) reduced-calorie mayonnaise
2 Tbsp reduced-fat sour cream
2 Tbsp parsley, fresh, chopped
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions

* Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

Notes

* *Could affect POINTS values.


I am absolutely going to make this recipe this week. I think I'll put it on a bagel thin. If you haven't tried these thins you absolutely must. They are ONE (1) weight watcher point per thin and are completely YUMMY! I like to have them with turkey, lettuce, tomato, and some Laughing Cow French Onion Cheese...that sandwich is only 3 points!

Anyway, enough about food, have a wonderful Monday and I'll see ya tomorrow!

What's for Dinner Tonight?

Good morning all! I hope you had a wonderful weekend! Todd and I did some painting in my soon to be craft room. Good news is...it didn't take too incredibly long. Bad news is...I don't like the color. We are hoping that a second coat will make it more the green I was hoping to as I'm not going to paint again so I have to put up with the color.

Whole Wheat Spaghetti Carbonara

POINTS® Value: 4
Servings: 5
Preparation Time: 12 min
Cooking Time: 12 min
Level of Difficulty: Easy

Bacon and eggs never tasted so good! This lightened up version of a classic couldn’t be easier to whip up.


Ingredients
8 oz uncooked whole-wheat pasta, spaghetti
3 slice(s) uncooked reduced-fat bacon, cut in 1-inch pieces
1 medium garlic clove(s), peeled and smashed
1 large egg(s), beaten
1 large egg white(s), beaten
6 Tbsp grated Parmesan cheese, use half Parmigiano Reggiano and half Romano
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Instructions

* Cook spaghetti according to package directions; drain and set aside.

* Meanwhile, heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet.

* Add spaghetti to skillet; toss well and remove from heat. Add eggs and both types of cheese; toss well to coat. Season to taste; serve immediately. Yields about 1 cup per serving.

Notes

* *We use two different types of Parmesan cheese for optimal flavor but you can just use one kind if you prefer.

Save a few teaspoons of cheese to sprinkle on before serving, if desired.

Well, I hope you'll try this recipe and have a wonderful Monday and I'll see you back here tomorrow with a fun card for a boy!

What's for Dinner Tonight?

Happy Monday! I hope that you had just an amazing Easter! Our church service was wonderful and our lunch was yummy!

I thought this Lemon Pasta looked delish so I decided to share the recipe with you. I would probably add some chicken with it added just a couple of Weight Watchers points.

If you get a chance to try this let me know how you like it! Have a wonderful day!

LEMON PASTA

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 11 min
Level of Difficulty: Easy

We revamped this classic by replacing heavy cream with an egg. The dish is light and lemony, a fantastic quick meal.

Ingredients
8 oz uncooked whole-wheat spaghetti
2/3 Tbsp unsalted butter, or 2 teaspoons
2 tsp olive oil
1/2 cup(s) canned chicken broth, or less as needed
1 large egg(s), beaten
1/3 cup(s) grated Parmesan cheese
3 Tbsp fresh lemon juice, or to taste
2 1/2 tsp lemon zest, or to taste
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup(s) parsley, fresh, minced
Instructions

* Cook pasta according to directions; drain and set aside.

* Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.

* Remove pot from heat and add pasta, egg and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley. Yields about 1 cup per serving.

Notes

* You’ll need 1 medium lemon for the zest and juice.

What's for Dinner Tonight?

Happy Monday everyone! Spring break is officially over for my kiddos which is really a good thing as they were getting bored. I don't have a photo of this week's recipe as I got it from Dotti's Weight Loss Zone and she doesn't have photos for her recipes.

Although I won't be making this for dinner tonight as Todd is making dinner tonight I will be making it later this week. If you try this recipe please let me know what you think!

Baked Macaroni & Beef Casserole

This casserole can be assembled ahead and baked later; if it's refrigerated,
increase baking time to 30 minutes.

Makes 4 servings

Ingredients

3 ounces elbow macaroni
8 ounces lean ground beef (10% or less fat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce (no salt added)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces skim-milk mozzarella cheese, grated

Preheat oven to 350o F. In large pot of boiling water, cook macaroni 8-10
minutes, until tender. Drain, discarding liquid; set aside. In large nonstick
skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink.
Remove from heat; set aside. Spray medium nonstick skillet with nonstick
cooking spray; heat. Add onion and bell pepper; cook over medium-high heat,
stirring frequently, 5 minutes, until vegetables are softened. Add tomato
sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring
frequently, 3 minutes, until heated through. Remove from heat. Add cooked
macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking
dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling
and slightly browned on top.

SERVING SIZE: 1 1/4 cups

POINTS: 5.5

SELECTIONS: 1 1/2 Vegetables, 2 Proteins, 1 Bread

PER SERVING: 238 Calories, 8 g Total Fat, 3 g Saturated Fat,
41 mg Cholesterol, 106 mg Sodium, 23 g Total Carbohydrate,
2 g Dietary Fiber, 18 g Protein, 87 mg Calcium

What's for Dinner Tonight? -Dessert Edition

Good morning! With St. Patrick's Day coming up I thought I'd add a corned beef recipe of sorts but then I saw this wonderful dessert recipe and thought...why not?

I LOVE bread pudding and hope you'll enjoy this recipe!

Bread Pudding
POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

This pudding can also be cooled to room temperature for a custard-like consistency or served cold. Complement with fresh berries and a cup of herbal tea.

Ingredients
2 slice(s) raisin bread, crusts removed
2 tsp spreadable fruit
2/3 cup(s) nonfat dry milk
2 cup(s) water, boiling
2 large egg(s)
1/2 tsp vanilla extract
1 Tbsp sugar
1/8 tsp ground cinnamon, or to taste
1/8 tsp ground nutmeg, or to taste
Instructions

* Preheat oven to 350ºF (180ºC). Coat a 4-cup capacity ovenproof baking dish with cooking spray.

* Spread bread with jelly and cut into squares. Layer into dish.

* Combine milk powder, boiling water, eggs, sugar and vanilla extract. Pour over bread and sprinkle with cinnamon and nutmeg.

* Place baking dish in a larger baking dish. Fill larger baking dish with boiling water, halfway up the side of the bread pudding dish.

* Bake for 1 hour or until set. Brown under broiler if desired. Serve hot.

What's For Dinner Tonight?

Morning friends! This week I'm featuring a Steak Hash that can be served with scrambled eggs (don't forget to use egg whites). Although this very may well be a breakfast recipe I do believe we'll be having it for dinner tonight. Breakfast for dinner...YUM!


Steak Hash


POINTS® Value: 5
Servings: 6
Preparation Time: 12 min
Cooking Time: 35 min
Level of Difficulty: Easy

Super on its own or served with scrambled eggs. Cut corners by using leftover steak or thick-cut deli-style roast beef.


Ingredients
1 spray(s) olive oil cooking spray
1 1/2 Tbsp olive oil, divided
2 cup(s) onion(s), finely chopped
2 medium green pepper(s), chopped
3 cup(s) frozen hash brown potatoes, thawed
12 oz cooked lean flank steak, sliced and cut into 1- to 1 1/2-inch pieces*
1/4 cup(s) parsley, fresh, minced
1 tsp dried thyme, fresh, minced or 1/2 tsp dried thyme
1 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
Instructions

* Coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add 1/2 tablespoon of oil to skillet. Add onions and peppers and cook, stirring occasionally, about 10 minutes.

* Move onions and peppers to side of pan; add remaining tablespoon of oil. When oil is heated, add potatoes; cook, stirring occasionally so potatoes don’t stick, about 20 minutes. Add steak, parsley, thyme, salt and pepper; toss well. Cook until heated through, about 2 to 5 minutes. Yields about 1 cup per serving.

Notes

* *To cook a 1-inch-thick flank steak, coat a grill pan or broiler pan with cooking spray. Preheat grill pan or broiler (with prepared broiler pan in broiler) to high heat. Rub both sides of steak with a smashed garlic clove; discard garlic. Cook meat, turning once, about 4 minute per side. Remove steak to cutting board and cover loosely with aluminum foil. Allow steak to rest for 10 minutes before slicing.

What's for Dinner Tonight?

Happy Monday morning everyone! I hope you had a wonderful Sunday! Today's recipe sounds soooo good and i do think we'll try it this week!

Chicken Teriyaki with Broccoli

POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 13 min
Level of Difficulty: Easy
Works with Simply Filling

We paired this Japanese favorite with a side of broccoli for a burst of color and a huge nutrient boost. Grab some chopsticks and dig in.


Ingredients
1 spray(s) cooking spray
2 medium garlic clove(s), minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
4 medium scallion(s), chopped (green and white parts)
1/2 cup(s) fat-free chicken broth
2 Tbsp teriyaki sauce
2 cup(s) cooked brown rice, regular or instant, kept hot
4 cup(s) broccoli, fresh, florets, steamed*
Instructions

* Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.

* Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

* Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

Notes

* *To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on high until crisp-tender, about 4 minutes. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam until crisp-tender, about 4 to 5 minutes.

What's for Dinner Tonight?

Morning friends! I hope you had a wonderful weekend! Today, I'm sharing a recipe for a BBQ Meatloaf that everyone in my family enjoys. I will be making this for dinner tonight probably with a baked potato and another veggie on the side. YUM! Sorry, no picture for this one.

Weight Watchers BBQ Meatloaf

Ingredients

• 1/4 cup Italian-seasoned dry breadcrumbs
• 1/4 cup cut onions
• 1/2 cup barbecue sauce,divided
• 1 pound ground round
• 2 Large egg whites
• 1/4 teaspoon pepper

Directions

1.Preheat oven to 375 degrees.
2.Combine meat,1/4 cup barbecue sauce,onion,breadcrumbs, egg whites, and pepper in a large bowl;stir well.
3.Shape mixture into a 7×5 inch loaf on a rack in a roasting pan.Spread remaining 1/4 cup barbecue sauce over loaf.Bake at 375 degrees for 25 minutes or to desired degree of doneness. Yield 4 servings.

5 points per serving.
Calories:228 Carbohydrate:10.4g Fat:7.6 (saturated 2.6g.)
Fiber:0.5g Protein:27.7g Cholesterol:70mg Sodium:535mg
Calcium:22mg Iron:2.9:

What's for Dinner Tonight?

I thought I'd share this recipe with you this week and yes, I'm making it for dinner tonight! I have never been able to find chunky Italian-style tomato sauce in my area so I just use a little less than 15 oz of tomato sauce and add more Italian seasoning to the mixture. I've also not had tomato sauce on hand and used diced tomatoes as well (just draining off a little of the juice so it wasn't too runny and it was just as good! You could add any additional toppings that you'd like...I've added turkey pepperoni...to make it something you'll love. Add a salad or other veggie side and you are all set to go! My boys (all of them) love this recipe!

Deep Dish Pizza Casserole

1 pound ground round
15 ounce can chunky Italian-style tomato sauce
Pam
10 ounce can refrigerated pizza crust dough
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 425 degrees.
Cook meat in a nonstick skillet over medium high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
While meat cooks, coat a 13 x 9-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture.
Bake, uncovered, at 425 degrees for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yields: 6 servings.

Work time = 10 minutes
Cook time = 20 minutes

Calories: 277
Fiber: 1.6g
Fat:7.7g

What's for Dinner Tonight? -Dessert Edition

I know that this isn't a dinner recipe but with Valentine's Day coming up I know that some people are looking for a light weight way to make it sweet and yummy so I thought I'd share this recipe with ya.

Chocolate Marshmallow Fudge

POINTS® Value: 2
Servings: 36
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy
Ingredients

	1 spray(s) cooking spray
	1 2/3 cup(s) sugar
	2/3 cup(s) fat-free evaporated milk
	2 Tbsp reduced-calorie margarine, or light butter
	12 oz semisweet chocolate, chopped (about 1 1/2 cups)
	14 large marshmallow(s)

Instructions

• Coat an 8- X 8-inch pan with cooking spray.
  
  
• In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
  
  
• Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
  
  
• Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.

Notes

• Store fudge in refrigerator. Or freeze for a firmer consistency.

I'm hoping to get back to posting a little more frequently this week. I just haven't felt the uumph to get on here and post but I have been creating and I hope you have, too! See you soon!

What's for Dinner Tonight?

I don't know about you guys but I LOVE spaghetti!I was planning on making spaghetti tonight and thought I'd see if there was a Weight Watchers recipe...low and behold there is! Enjoy!

Spaghetti With Tomato Meat Sauce

POINTS® Value: 5 Servings: 6 Preparation Time: 20 min Cooking Time: 15 min Level of Difficulty: Easy Works with Simply Filling

We all need comfort food from time to time and this meat sauce does the trick. It's wonderful spooned over pasta, baked potatoes, couscous or barley.

Ingredients

	2 tsp olive oil
	1 large onion(s), chopped
	1 medium carrot(s), finely chopped
	3 medium garlic clove(s), minced
	1 pound(s) uncooked lean ground beef (with 7% fat)
	28 oz canned crushed tomatoes, in tomato puree
	1/4 tsp table salt
	1/4 tsp red pepper flakes, crushed
	1/4 tsp dried basil
	3 cup(s) cooked whole-wheat spaghetti, kept hot

Instructions

• Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
  
  
• Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
  
  
• Stir in tomatoes and tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.

Notes

• Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.
  
  Add a delicious Parmesan-infused crumb topping to spaghetti recipes: Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned. Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving. (Adds 1 POINTS value per serving.)

What's For Dinner Tonight?

Last week I made this yummy baked chicken for dinner and it was a HUGE hit...everyone loved it so I had to share! I'd love to hear if you'd try it and like it too!

BAKED CHICKEN
POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 35 min
Level of Difficulty: Easy

Use fresh herbs and lemon juice to give plain baked chicken fantastic flavor. This combination of flavors also works well with turkey cutlets or white fish fillets.
Ingredients
1 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 tsp olive oil
2 tsp fresh lemon juice, or more to taste
2 tsp rosemary, fresh, chopped
2 tsp parsley, fresh, chopped
1/4 cup(s) canned chicken broth
1/2 medium lemon(s), quartered (for garnish)
Instructions

* Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
* Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
* Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

And as a side dish we had these Au Gratin Potatoes and they were delish!!! They did not, however, take as long as the recipe says so be sure you check on them well before they are supposed to be done!

Au Gratin Potatoes

POINTS® Value: 3 Servings: 8 Preparation Time: 20 min Cooking Time: 90 min Level of Difficulty: Moderate

Ingredients

	1 spray(s) cooking spray
	1 Tbsp butter
	1 medium onion(s), thinly sliced
	2 Tbsp all-purpose flour
	2 cup(s) fat-free skim milk
	2 pound(s) Yukon Gold potato(es), thinly sliced
	1 cup(s) low-fat shredded cheddar cheese
	1 tsp table salt
	1/4 tsp black pepper

Instructions

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
  
  
• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
  
  
• Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  
  
• Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Sorry about the really bad editing on this post...it is a bit hard to copy and paste from the WW Website.

What's For Dinner Tonight?

Welcome to this week's What's For Dinner Tonight? post. I have not made this one yet but I will be making it this week. I'll probably add some Turkey Kielbasa and some veggies to round out the meal. Sounds good, huh?

If you get the chance to try this come back here and let me know what you think, k? Oh, and a little note. I looked it up to see what I could substitute for Bleu Cheese and it said Gorgonzola would work. I'm going to try that.

Have a wonderful Monday all!

Four Cheese Macaroni and Cheese
POINTS® Value: 7
Servings: 9
Preparation Time: 20 min
Cooking Time: 48 min
Level of Difficulty: Moderate

Here’s a stick-to-your-ribs version of macaroni and cheese that uses four different cheeses for maximum flavor. It’s a hearty serving—well worth the indulgence.

Ingredients
1 spray(s) cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked macaroni
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 1/2 cup(s) 1% low-fat milk
2 cup(s) onion(s), finely chopped
1/2 tsp paprika
2 piece(s) bay leaf
1/4 cup(s) blue cheese, crumbled
5 oz cheddar or colby cheese, shredded (extra-sharp suggested)
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)
Instructions

* Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

* Cook macaroni in salted water as directed on package; set aside.

* Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

* Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

What's for Dinner Tonight?

Happy Monday morning all! Welcome to another What's For Dinner Tonight? recipe day. This recipe is something my my entire family loves and I am making this week so I thought I'd share. No, it is not the "best for you" recipe but if you use lean ground beef and be careful which spaghetti sauce you choose I bet you could be okay with it!

About the picture...your soup will not have this much spaghetti...it will be more soup like...I just wanted you to get an idea of what this will look like...remember...more soupy less spaghetti-y.

Bon Appetit! (Speaking of that have you seen the movie Julie and Julia? I LOVED it!!)

Spaghetti Lover’s Soup
Resource: Better Homes Italian Magazine 2004

1 lb ground meat
½ c chopped onions
1 small green pepper
2 cloves garlic, minced
2 ½ c water (I used chicken broth)
2 14 ½ oz can diced tomatoes
1 13 – 15 oz jar spaghetti sauce (I used Bertolli Olive and Garlic)
1 T sugar
½ dried Italian seasoning
½ salt
¼ pepper
2 oz dried spaghetti broken into half

1. In large saucepan or Dutch oven, cook meat, onion, pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
2. Add water, un-drained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt and black and red pepper. Bring to a boil. Add broken spaghetti and return to a boil. Reduce heat and simmer, uncovered, for 12 – 15 minutes or until spaghetti is tender.
3. Top with your favorite Italian cheese and serve with bread sticks.

Servings: 6

What's for Dinner Tonight?

I'm not sure that I'm actually making this for dinner tonight but I thought I'd share another favorite recipe with ya. If you can't tell...I love Italian Food and this Weight Watchers recipe makes it so I can have it...love that! Enjoy!

POINTS® Value: 5 Servings: 8 Preparation Time: 20 min Cooking Time: 50 min Level of Difficulty: Moderate Ingredients: 12 oz uncooked ziti 2 tsp olive oil 2 medium garlic clove(s), minced 1/3 pound(s) raw lean ground beef 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp table salt 1/2 tsp black pepper 28 oz canned crushed tomatoes 1 cup(s) part-skim mozzarella cheese, shredded Instructions Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

What's For Dinner Tonight?

I don't know if you guys are anything like me but I gain weight VERY easily and at this time of the year I find I have to cut back on my calorie intake. I'm a Weight Watchers kind of gal. I have had and continue to have great results following their programs so that is always what I return to. With that in mind I present you with one of my favorite Weight Watchers recipes...Slow Cooker Lasagna. I usually put this in the crock pot after lunch and it is set to go by dinner. My entire family loves this! Serve it with a salad or some raw veggies and you are all set to go! I hope you will enjoy this! (If you guys express an interest I'll make this a weekly feature.)

Slow Cooker Lasagna

POINTS® Value: 8
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min
Level of Difficulty: Easy

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

Ingredients
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions
* Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
* Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
* Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
* Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
* In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Notes
* To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.