Black Bean Soup
Mega Dhara with low fat smoked sausage (to keep jared happy)
"Fried" chicken strips (hungry girl page 112)
Chicken quesadillas with creamy salsa (weight watchers "in no time" page 94)
Bbq chicken pizza
Teriyaki pork (weight watchers "all time favorites" page 225)
Baked spaghetti (recipe follows; amy's recipe, soo soooo good!)
2 cans diced tomatoes
2 (8oz) cans tomato sauce
1 cup water
1 small onion (diced)
1/2 cup green pepper (diced)
2 cloves minced garlic
1/4 cup chopped fresh parsley
1 1/2 tsp italian seasonin
1 1/2 tsp seasoning salt
1 1/2 tsp House seasoning (recipe follows)
1 1/2 tsp splenda
2 small bay leaves
1 1/2 lbs lean ground beef
8 oz whole wheat spaghetti
1 cup shredded soy mozzarella
1 cup 2 % sharp cheese
1 cup regular mozzarella
Directions:
In a stockpot, combine all ingredients down to bay leaves. Bring to a boil, reduce heat and simmer 1 hour.
Crumble and cook ground beef. Drain fat and add to stockpot. Simmer 20 minutes more.
Cook pasta. Cover bottom of 9x13 cake pan with sauce. Add layer of pasta & then a little less than 1/2 of each cheese; repeat layers, ending with sauce. Bake for 30 minutes.
Top casserole with remaining cheese & cook about 5 minutes more. Cut into 12 squares
4pts per serving.
House seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
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