LaaLoosh » Pasta

Parmesan Artichoke Pasta Recipe – 7 Points +

LaaLoosh — Mon, 23 Jan 2012 15:59:39 +0000

This delicious Parmesan Artichoke Pasta Recipe is not only an easy Weight Watchers dinner idea, it’s a truly gourmet dish that has just 7 Points + per serving. The fresh garlic, white wine and artichokes are such a delicious combination! And it’s so refreshing to enjoy a pasta recipe that’s not so typical. The artichoke really helps to bulk up the pasta, so you end the meal feeling very satisfied. This Parmesan Artichoke Pasta recipe goes great with arugula salad or a fresh tomato basil salad – it’s so good! Enjoy.

Parmesan Artichoke Pasta Recipe

A refreshing twist on traditional pasta recipes, this delightful Parmesan Artichoke Pasta Recipe is just 7 Points +, making it a great idea for a quick, weeknight dinner.

Ingredients

8oz whole wheat fettuccine noodles
16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
1/2 cup fresh parsley, finely chopped
1/2 cup white wine
1/2 cup Parmesan cheese, shredded
1/4 cup shallots, minced
5 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper

Instructions

Prepare pasta according to package instructions.
Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
Drain pasta, and then place into a large bowl.
Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Reduced fat, High protein

Culinary tradition: Italian

Entire Parmesan Artichoke Pasta recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 7 Points +

PER SERVING: 305 calories; 4g fat; 50g carbohydrates; 14g protein; 11g fiber

Turkey Lasagna Recipe with Spinach and Mushrooms – 6 Points +

LaaLoosh — Tue, 10 Jan 2012 15:58:21 +0000

This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.

Turkey Lasagna Recipe with Spinach and Mushrooms

An easy Turkey Lasagna Recipe that has just 6 Points + for a nicely piece is the perfect idea for a healthy Italian food dinner.

Ingredients

11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8oz bag fresh spinach leaves
1 10oz package baby Portabello mushrooms, sliced
1 cup low fat mozzarella cheese, shredded
2 28oz jars prepared marina sauce (about 6 cups)
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper

Instructions

Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1/12 of lasagna pan
Each serving = 6 Points +

PER SERVING: 194 calories; 5g fat; 17g protein; 36g carbohydrates; 6g fiber

Slow Cooker Vegetarian Lasagna Recipe – 8 Points +

LaaLoosh — Wed, 02 Nov 2011 14:54:31 +0000

Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. Each nicely sized serving is just 8 Points +, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.

Slow Cooker Vegetarian Lasagna Recipe

Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way.

Ingredients

15 (12oz) whole-wheat lasagna noodles uncooked
1 15 oz container fat free ricotta
3 cups shredded reduced fat mozzarella
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1 5-ounce package baby spinach, coarsely chopped
3 large portobello mushroom caps thinly sliced
1 small eggplant, quartered lengthwise and thinly sliced
1/2 cup liquid egg substitute
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Instructions

In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
Coat a 6-quart or larger slow cooker with non-fat cooking spray.
Spread 1 1/2 cups of the tomato mixture in the slow cooker.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
Set aside the remaining 1 cup mozzarella.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Italian

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

Spinach and Mushroom Stuffed Shells Recipe – 8 Points +

LaaLoosh — Tue, 18 Oct 2011 14:50:30 +0000

This easy Stuffed Shells Recipe is not only delicious, it’s loaded with heart healthy fiber and is just 8 Points + for 4 stuffed shells! That’s right, for cheesy stuffed shells people. 8 Points + is a pretty good bargain for that satisfying portion. Pair it with a 0 Points Plus salad or some roasted veggies for a very filling meal without using up a lot of Weight Watchers Points. Filled with fresh spinach, mushrooms and herbs, it’s a great vegetarian casserole recipe that the whole family can enjoy!

Stuffed Shells Recipe

Indulge in a delicious Italian Stuffed Shells Recipe without breaking your Points Plus bank. Loaded with all the flavors you’d expect, this dish is just 8 Points + for four large stuffed shells. It’s the perfect healthy family dinner recipe!

Ingredients

24 jumbo pasta shells, (8 ounces)
3 cups prepared, jarred marinara sauce
2 onions, finely chopped
2 pounds fresh spinach, trimmed and washed
2 cups chopped mushrooms
2 cups fat free ricotta cheese
1 large egg white
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Add spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. Set aside.
Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.
Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: Italian

Entire recipe makes 6 servings
Serving size is 4 shells
Each serving = 8 Points +

PER SERVING: 269 calories; 5 g fat; 48 g carbohydrates; 27 g protein; 7 g fiber

Sage Butter Winter Vegetables and Pasta Recipe – 6 Points +

LaaLoosh — Thu, 29 Sep 2011 14:24:31 +0000

photo credit: lol foodie

Take advantage of all the delicious seasonal squash with this amazingly yummy Winter Vegetables and Pasta recipe. Healthy and light, you’ll get a full 2 cups serving for just 6 Points +!! Now that’s what I call a meal, people. Just by using a low calorie, high fiber pasta, and bulking up the dish with lots of veggies, you’re able to get a truly delicious vegetarian pasta meal without using up a lot of your Weight Watchers Points Plus, AND you’ll be satisfied. And with the fantastic flavors of the butter, sage, thyme and wine, this dish is truly reminiscent of a fabulous fall day. Enjoy!

Sage Butter Winter Vegetables and Pasta Recipe

A tasty and low calorie pasta recipe that’s loaded with delicious winter vegetables and flavorful herbs. And with just 6 Points + for a generous 2 cups serving, this vegetarian recipe not only tastes great, but is very filling.

Ingredients

8 ounces Ronzoni Smart Taste Pasta
4 cups fat free vegetable broth
1 cup dry white wine
2 cups butternut squash cubes, bite sized
1 cup zucchini, chopped
1 cups cauliflower florets, cut into bite sized pieces
1 10-ounce bag frozen lima beans, thawed
1 yellow onion, diced
6 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme
2 tbsp light butter (I used Brummel & Brown)
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper

Instructions

Heat butter in a Dutch oven over medium heat. Add onion, garlic, sage and thyme, and cook, stirring, until softened, 3 to 4 minutes.
Add broth, wine, and lemon zest; bring to a boil over medium-high heat.
Add pasta, cauliflower, squash, zucchini, salt and pepper and cook, stirring occasionally, until the pasta is almost cooked… about 10 minutes.
Add in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 2 cups
Each serving = 6 Points +

PER SERVING: 275 calories; 3g fat ; 46 g carbohydrates; 18 g protein; 12 g fiber

White Lasagna Recipe – 5 Points +

LaaLoosh — Thu, 08 Sep 2011 12:00:51 +0000

photo credit: karma free cooking

This delicious low calorie lasagna recipe is one of my all time favorites! Made with Gorgonzola cheese and caramelized onions, it is super yummy. But because it’s bulked up with veggies and uses whole wheat lasagna noodles, it’s a lot lower in fat and calories than traditional lasagna recipes. Also, there’s no meat, so it’s a great Vegetarian Lasagna Recipe too! Each nicely sized serving is just 5 Points +, so pair it with a low Points salad, and you’ve got yourself a healthy and light dinner that tastes fantastic!! Using Gorgonzola, instead of a traditional mozzarella adds such a decadent flavor to the lasagna, while still keeping the recipe light. This dish was a hit with the whole family!

White Lasagna Recipe

This delicious low calorie Vegetarian White Lasagna Recipe is made with flavorful ingredients that keeps the dish tasting great, but still keeping the calories and fat low. Each serving has just 5 Points +, making it a wonderful idea for a healthy Weight Watchers Dinner Recipe.

Ingredients

8 ounces no-cook lasagna noodles, preferably whole-wheat
5 medium portobello mushroom caps,diced
3 large sweet onions, thinly sliced
4 cups baby spinach
2 cups nonfat ricotta cheese
2 cups non-fat milk
2 oz crumbled Gorgonzola cheese
1/2 cup chopped fresh basil
1/2 cup red wine
4 tbsp light butter (I used Brummel and Brown)
2 tbsp whole wheat flour
4 garlic cloves
2 tsp salt
1/2 tsp pepper

Instructions

Preheat oven to 375°F.
To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
Add flour and stir until bubbling, about 30 seconds.
Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray.
Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
Evenly spread 1/2 cup white sauce over the onions.
Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1/8 of lasagna
Each serving = 5 Points +

PER SERVING: 264 calories; 4 g fat; 30 g carbohydrates; 17 g protein; 8 g fiber

Easy Sesame Noodles with Vegetables Recipe – 5 Points +

LaaLoosh — Tue, 16 Aug 2011 12:00:25 +0000

Indulging in Chinese fast food has always been a favorite past time of mine, which is one of many reasons why I’m now a Weight Watcher :). But being on the Weight Watchers plan doesn’t mean I have to give up my favorite foods, it just means I have to either A) Eat them sparingly or B) Find healthier, low Points ways of making them. Usually, I choose the latter because that means I get to eat my favorite foods more often. One of my go to healthy recipes that I rely on when I’m craving some Asian Noodles, is this Sesame Noodles with Vegetables. Not only is it fast and easy, but it’s loaded with fiber and is deliciously flavorful, and it’s a great idea to use as a Weight Watchers Vegan Recipe. It also works great served warm or cold, depending on what kind you are in the mood for. The best part is that each 1 3/4 cup serving has just 5 Points +! That’s a pretty decent sized serving, and it’s a great way to get your tummy seriously satisfied for just 5 Points +. Pair it with this 0 Points + Cucumber Salad Recipe for a fabulous, low calorie meal!

Easy Sesame Noodles with Vegetable Recipe

A great healthy Chinese food Recipe that can be prepared quickly and tastes amazing, these low calorie Sesame Noodles is a real treat. Each large serving has just 5 Points +, and is a great alternative to traditional fattening Asian Noodle Recipes.

Ingredients

6 oz whole wheat fettuccine pasta
8 oz sugar snap peas
8 oz frozen edamame, shelled
2 broccoli crown, chopped into florets
4 green onions, chopped
2 tbsp soy sauce (I recommend the low sodium kind)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger
2 garlic cloves, minced

Instructions

Prepare fettuccine noodles according to package instructions. About 3 minutes before it’s done cooking, add in the broccoli, peas, and edamame to the boiling water, and cook until pasta is done and the veggies are tender, but still crisp. Drain and transfer to a large bowl. Reserve 1/3 cup of the cooking water.
In a small bowl, whisk together the soy sauce, vinegar, oil, garlic, ginger and pasta water.
Pour sauce over pasta and vegetables, and toss well to coat. Serve warm or cold.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Chinese

Entire recipe makes 4 servings
Serving size is 1 3/4 cups
Each serving = 5 Points +

PER SERVING: 236 calories; 4 g fat; 28 g carbohydrates; 18 g protein; 13 g fiber

Classic Macaroni Salad Recipe – 4 Points +

LaaLoosh — Tue, 02 Aug 2011 12:00:01 +0000

Try this classic American Macaroni Salad Recipe at your next picnic or barbeque this summer, and enjoy a low calorie side dish that tastes so good, it’s hard to believe it’s Weight Watchers friendly. Each 1 cup serving has just 4 Points +, and trust me when I tell you that it is not lacking in fabulous flavor or creamy texture at all. By using less mayo, a healthier pasta, and adding in some plain non fat Greek yogurt, I was able to put a much healthier spin on a traditionally fattening recipe. Now you can enjoy this popular BBQ recipe and not feel an ounce of guilt. Seriously folks, if you love yourself some creamy macaroni salad recipes, this low calorie version is a must try!

Classic Macaroni Salad Recipe

This classic, creamy macaroni salad recipe is a real hit and is sure not to disappoint. Loaded with all the amazing flavor and texture you’d expect, but with a lot less fat and calories, making it just 4 Points + per 1 cup serving. Make this as your next summer BBQ recipe and everyone will be happy.

Ingredients

6 oz Ronzoni Smart Taste Macaroni Pasta
6 sweet gherkin pickles
1 red bell bepper, seeded and finely chopped
1 green pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 small red onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup reduced fat mayonnaise
1/2 cup plain, fat free Greek Yogurt
2 tbsp cider vinegar
2 ½ tbsp Dijon mustard
1/2 tsp paprika
1/4 tsp white pepper
1 tsp salt

Instructions

Prepare macaroni noodles according to package instructions. Drain and rinse with cold water and transfer to a large bowl.
Add in peppers, onion, pickles, celery, and parsley.
In a small bowl, mix together the mayonnaise, yogurt, vinegar, mustard, salt, pepper and paprika.
Pour over macaroni and toss well to combine. Serve chilled.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 full cup
Each serving = 4 Points +

PER SERVING: 187 calories; 5 g fat; 27 carbohydrates; 6 g protein; 4 g fiber

Whole Wheat Tuna Noodle Casserole Recipe – 7 Points +

LaaLoosh — Mon, 01 Aug 2011 12:00:03 +0000

Tuna Noodle Casseroles were always a staple in my house growing up. It was a very inexpensive and easy meal to prepare, and it was the only seafood my parents could get my sister and I to eat. As an adult, I still have a love for this creamy, cheesy comfort food recipe, and have been looking for some good Weight Watchers Tuna Casserole Recipes to try out. In fact, I actually posted another one back in February that is similar, but is two Points + higher that this recipe and also uses asparagus. But I felt like I could do better. So after playing with a few different versions, I created a healthy Tuna Noodle Casserole Recipe that still has all the cheese and carbohydrates, but also has more fiber and less fat. Though it’s not a super low calorie dish, 7 Points + isn’t a bad compromise for 1 1/3 cups. I mean, we are talking about lots of pasta and cheese here, people! I could’ve lowered it a Point or two by using less pasta or cheese, or doing without the breadcrumbs, but I seriously love this dish so much, I just didn’t want to sacrifice too much taste and texture. Though pair it with some roasted vegetables or some zero Points Plus side dishes, and you’ve got a pretty big and satisfying meal.Enjoy!

Tuna Noodle Casserole Recipe

A healthier take on a traditional comfort food recipe, this light Tuna Noodle Casserole has all the flavors and textures you’d expect, but with just 7 Points + per serving. Very filling and satisfying, you won’t be disappointed with the size of each serving! Creamy and cheesy, this is one WW Casserole Recipe that tops my list of favorites.

Ingredients

12 ounces canned chunk light tuna in water, drained
8 ounces whole-wheat egg noodles
1 cup frozen peas, thawed
3/4 cup finely grated reduced fat Parmesan cheese
3/4 cup reduced fat Cheddar cheese, shredded
8 ounces mushrooms, sliced
1 medium onion, finely chopped
1/2 cup dry white wine
1 tbsp reduced sodium soy sauce
2 cups nonfat milk
1/2 tsp salt
1 tsp freshly ground pepper
1/2 cup coarse whole wheat breadcrumbs

Instructions

Cook egg noodles according to package directions. Drain and rinse and set aside.
Position rack in upper third of oven and preheat broiler.
Meanwhile, spray large ovenproof skillet with nonfat cooking spray and set over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.
Add wine and cook until evaporated, 4 to 5 minutes.
Add milk, soy sauce and pepper and bring to a simmer, stirring constantly.
Stir in tuna, peas and 1/2 cup Parmesan, and ½ cup Cheddar cheese until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining Parmesan and Cheddar cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Pescatarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is about 1 1/3 cups
Each serving = 7 Points +

PER SERVING: 304 calories; 6 g fat; 34 g carbohydrates; 31 g protein; 5 g fiber

No-Bake Macaroni and Cheese Recipe – 9 Points +

LaaLoosh — Thu, 23 Jun 2011 20:50:55 +0000

photo credit: yummy tummy cooking

Need a quick and healthy dinner recipe in a pinch? Try this No-Bake Macaroni and Cheese Recipe! It’s loaded with fiber and healthy ingredients and is a great dish to serve to the whole family. Each serving has 9 Points +, which isn’t bad at all for 1 1/4 cups of cheesy macaroni goodness. Pair it with a 0 Points Plus Salad Recipe, and you’ve got an amazingly yummy and filling meal that is very Weight Watchers Friendly. I also found this dish to be a great way to help get kids to eat more vegetables. Creamy, yummy and really quite flavorful, this No-Bake Macaroni & Cheese is not only super easy, but it’s the perfect, healthy alternative to traditional macaroni and cheese recipes that clock in at an average of 16 Points Plus per serving.

No-Bake Macaroni and Cheese Recipe

The perfect healthy dinner recipe that doesn’t require much effort and has just 9 Points + for a very filling serving. Creamy and cheesy, this Broccoli Macaroni and Cheese Recipe has all the flavor you’d want it to, but without the added fat and calories.

Ingredients

2 cups Ronzoni Smart Taste Elbow Noodles
1 10-ounce package frozen chopped broccoli
3 tbsp whole wheat flour
3/4 cup shredded extra-sharp reduced fat Cheddar cheese
1/4 cup shredded Parmesan cheese
1 1/2 cups fat free milk
1 tsp Dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp ground white pepper

Instructions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/4 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, onion powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
Remove from the heat and whisk in cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 9 Points+

PER SERVING: 289 calories; 6 g fat; 51 g carbohydrates; 24 g protein; 7 g fiber