Weight Watcher Friendly Recipes!

Mac'n'Cheese with Cauliflower (Real Simple mag recipe, altered for WW points purposes)
8 pts per serving
  • 12 ounces multigrain elbow macaroni (I used Ronzoni Smart Taste rotini)
  • 1 head cauliflower, roughly chopped (I used a pre cut bag from Trader Joe's)
  • 4 slices multigrain bread, torn (I used whole wheat sandwich thin buns for 1 point per bun)
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons olive oil (I reduced to teaspoons instead of tablespoons)
  • kosher salt and black pepper
  • 1 onion, finely chopped
  • 1 1/2 cups grated extra-sharp Cheddar (6 ounces) (used 2% cheddar instead of full fat)
  • 1 1/2 cups reduced-fat sour cream (fat free sour cream)
  • 1/2 cup 1 percent milk (non-fat milk)
  • 1 tablespoon Dijon mustard
Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
*Note, if your husband does not like cauliflower- he will NOT like this recipe. You can still taste the cauliflower. I personally love it, but I just wanted to forewarn you. This recipe earned me mixed reviews in casa Carrera due to the cauliflower ;-)

Pizza! (5 WW pts for 1/6 of the pizza)
I REALLY wanted some pizza, and I was NOT going to shell out $24.95 again for a thin crust veggie pizza from Round Table, so I decided to make my own for 5 pts. a slice :-)

Here is what I used:
1 bag of Trader Joe's Whole Wheat Pizza Dough
1/3 can of Trader Joe's marinara sauce
2/3 bag of reduced fat mozzarella cheese + 1/3 bag reduced fat Mexican cheese (use what you like :-))
1 zucchini- sliced thinly
1 red bell pepper, thinly sliced
1/2 of a red onion-sliced thinly (noticing a theme yet? lol)
1/3 can sliced black olives
25 slices Hormel Turkey Pepperoni (tastes GREAT and for 70% less fat than regular!)
Sprinkling of corn meal (optional)
Olive oil pan spray

Directions:
Lightly dust your pan with 2 tsp or so of cornmeal, then spray liberally with olive oil spray. Next, stretch the crust by hand taking care not to tear, then press down in pan until it reaches the sides. Spread the marinara sauce on the crust, then add the cheese and toppings as you like. (My toppings make this pizza 5 pts for 1/6 of the pizza- be sure to calculate the values for the toppings you choose if you are following WW). Spray the top of the pizza lightly with olive oil, then sprinkly with a little bit of salt and pepper. Bake at 400 degrees for 18-22 minutes- gauge on site. Enjoy!
Tortellini with Red Pepper and Peas (from Pioneer Woman's new recipe sharing site, Tasty Kitchen, created by user Eat At Home)
(This one is a little higher in points at 10 points per 1 rounded cup full)
  • 1 bag Frozen Cheese Tortellini
  • 1-½ teaspoon Olive Oil
  • 1-½ clove Garlic, Minced
  • ½ whole Onion - Diced
  • ½ whole Red Bell Pepper, Diced
  • ½ cups Frozen Peas
  • ¼ cups White Wine
  • 1 cup Half & Half (I used non-fat milk)
  • 1 cup Parmesan Cheese, Grated
  • 4 leaf(ves) Fresh Basil, Chopped
  • Salt And Pepper (to Taste)

Start the water for the tortellini. Saute the garlic and onion in olive oil until tender. Toss in the red pepper to cook for a bit. Remove the veggies from the pan.

Add the wine. Allow to reduce for a moment or two, then add the half & half or milk. Gradually whisk in the parmesan. Season the sauce with salt and pepper and fresh basil. Right before the tortellini are finished cooking, add the peas to their pot to cook (final 2 min. or so) After the tortellini and peas have cooked, drain and put back in the large cooking pot. Add the veggies and the sauce and serve. (I omitted the butter from this recipe and changed the cooking directions around a little bit, the recipe posted here on my blog is my edited version)

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