LaaLoosh » Mushroom

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

Olive and Mushroom Tapenade Recipe – 2 Points +

LaaLoosh — Tue, 06 Dec 2011 14:52:33 +0000

If you need a tasty, yet healthy idea for a Hanukkah party appetizer (or any holiday party!), this delicious Olive and Mushroom Tapenade Recipe will have your guests squealing with delight. Incredibly flavorful but light, each 1/4 cup serving has just 2 Points +. And I LOVE the addition of almonds which gives it a sightly more coarse texture and adds a very mild hint of sweetness…oh so yummy. You can serve the mushroom olive tapenade alongside crusty bread with goat cheese, grilled vegetables or chicken, or even toss it with some 0 calorie Miracle Noodles or another high fiber, low calorie pasta for an amazing meal. I especially love serving this at Hanukkah because it does have some oil, but it has so much less than all the latkes and other traditional oily foods. Plus, it’s delicious and unique, and no one has any idea that it’s Weight Watchers friendly. There are days when I will just make this for myself and dip some raw veggies into it as my evening snack while catching up on my DVR. Enjoy!

Olive and Mushroom Tapenade Recipe

A delicious and light appetizer recipe that is ideal for Hanukkah and other holiday parties, this divine Olive and Mushroom Tapenade is an amazing treat. With just 2 Points + per serving, it’s a dip that makes you feel like you’re indulging, but still keeps you on track.

Ingredients

1 cup pitted green olives
1/2 cup portabello mushrooms
1/4 cup almonds, toasted
1 anchovy fillet, rinsed and drained
3 tbsp fresh parsley
4 garlic cloves
1/2 tsp dried tarragon
1/8 tsp black pepper
1 tbsp fresh squeezed lemon juice
1 tbsp extra-virgin olive oil

Instructions

In a food processor, combine all ingredients.
Pulse until roughly chopped.
The spread should have a coarse but easily spoon-able texture. Let stand for about 30 minutes for the flavor to develop.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is ¼ cup
Each serving = 2 Points +

PER SERVING: 88 calories; 5 g fat; 2 g carbohydrates; 3 g protein; 2 g fiber

Thanksgiving Green Bean Casserole Recipe – 3 Points +

LaaLoosh — Tue, 15 Nov 2011 15:41:18 +0000

Who knew that a dish packed with green beans would become such a traditional Thanksgiving Day recipe? Admittedly, I’m not a big fan of green beans. But there is something about a good Thanksgiving Green Bean Casserole that makes my mouth water! So now, Green Bean Casserole is a staple in my family – it’s on our table ever year, just like most families I know. And if Green Bean Casserole is on your Thanksgiving table every year, chances are, like most people, you probably just use that recipe on the back of the can of French’s fried onions. It’s a simple recipe, but man it’s good! Though, those fried onions can really rack up the Points Plus in this dish. That’s why I made my own healthier version without the fried onions, and made my own pan fried ones instead! HUGE calorie and fat grams difference. With a few other changes to this traditional recipe, the end result gives you a generous 1 cup serving for just 3 Points +.

Thanksgiving Green Bean Casserole Recipe

With this skinnier, healthier Green Bean Casserole Recipe, there’s no need to leave this delicious dish off your Thanksgiving table this year! And with just 3 Points + per serving, you may find yourself preparing it more than just for Thanksgiving.

Ingredients

1 16 oz bag frozen, French cut green beans, defrosted
1 large onion, thinly sliced
8 ounces mushrooms, chopped
1/3 cup fat free plain Greek yogurt
1/3 cup whole wheat flour
1 cup reduced fat butter milk
2 tsp reduced sodium soy sauce
1/2 tsp freshly ground pepper
1 cup Fiber One cereal
1/4 cup liquid egg whites
1 tsp garlic powder
1 tsp salt

Instructions

Preheat oven to 400°F. Coat a 2 1/2-quart casserole dish with non-fat, butter flavored cooking spray.
In a food processor, combine Fiber One cereal, salt and garlic powder until cereal has reached a very fine breadcrumb-like consistency. Place into large, Ziploc bag.
In a small bowl toss onion slices with egg substitute to coat onions. Then place onion slices into Ziploc bag with the cereal mixture and shake well to coat.
Spray a large nonstick skillet with the butter flavored cooking spray and set over medium-high heat. Add the onion slices and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Remove from heat, let cool and divide into two equally sized portions.
Combine one portion of the onions, the green beans and mushrooms in the casserole dish.
In a small bowl, mix buttermilk, soy sauce and yogurt and pepper, then pour over green beans, onions and mushrooms.
Sprinkle the flour over the vegetables; stir to coat
Spread the remaining onion topping over the casserole.
Bake the casserole until bubbling, about 15-20 minutes. Let cool for 5 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 125 calories; 2 g fat ; 20 g carbohydrates; 9 g protein; 5 g 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

Creamy Chicken Stew Crock Pot Recipe – 4 Points +

LaaLoosh — Wed, 28 Sep 2011 14:49:47 +0000

Chilly Fall weather means it’s time to get that crock pot out and start whipping up some yummy Weight Watchers Crock Pot Recipes! A great one that always goes over well is this Creamy Chicken Stew Recipe. Made with juicy chicken thighs and lots of veggies, this tasty fall stew recipe is loaded with tons of flavor, but has just 4 Points + for 1 cup. It does have a few more steps than most chicken crock pot recipes, but the velvety sauce that’s delicately flavored with lemon is oh-so worth the extra effort. Make a big batch and freeze into individual portions for a quick and easy meal on a cold day!

Creamy Chicken Stew Crock Pot Recipe

The perfect low calorie chicken stew recipe for Fall, this tasty dish makes you forget you are a Weight Watcher. The creamy sauce and fresh herbs make this delicious stew a real treat. And at just 4 Points + per cup, it’s a pretty good bargain.

Ingredients

2 pounds boneless, skinless chicken thighs, trimmed and cut into bite sized chunks
1 pound mushrooms, chopped
1 cup zucchini, chopped
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1 cup carrots, sliced
1/2 cup celery, chopped
1/2 cup shallots, finely chopped
4 cups fat free chicken broth
1/4 cup fat free half and half
1/2 cup water
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1/2 cup chopped fresh parsley
3 bay leaves
1/2 tsp freshly grated lemon zest
2 tbsp cornstarch
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and 1/4 cup water.
Cover and cook over high heat, stirring often, for about 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes.
Add broth, celery, zucchini, carrots, thyme, rosemary and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker and sprinkle lemon zest on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
Transfer the chicken and vegetables to a bowl; discard bay leaves.
Skim fat and pour the juices into a large saucepan. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened.
Add half and half and lemon juice; stir until boiling.
Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
Just before serving, stir in peas and parsley.

Preparation time: 30 minute(s)

Cooking time: 4 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 200 calories; 4 g fat; 12 g carbohydrates; 25 g protein; 2 g fiber

Bacon, Mushroom and Cheese Breakfast Muffin Recipe – 4 Points +

LaaLoosh — Thu, 15 Sep 2011 00:37:35 +0000

These unbelievably delicious Breakfast Muffins make the perfect idea for a healthy, low calorie breakfast on the go. Each muffin has just 4 Points +, and are very filling! Loaded with bacon, mushrooms and cheese, these savory muffins taste so good, it’s hard to believe they are Weight Watchers friendly. Since we are often running around like crazy in the morning, it’s nice to make these the night before, and then we have a quick and healthy breakfast to grab on the way out the door the next morning. You can also bake an extra batch or two and freeze them, so you’ve always got a good, low Points breakfast food on hand that you can re-heat in a pinch.

Bacon, Mushroom and Cheese Breakfast Muffin Recipe

A great idea for an easy low calorie breakfast on the go, these savory muffins have just 4 Points + each. Not bad for a quick breakfast that tastes amazing, is very filling, and is super easy to make.

Ingredients

2 cups whole-wheat flour
1 cup all-purpose flour
1/2 cup liquid egg substitute
1 1/3 cups non-fat buttermilk
1 cup green onions, finely chopped
3/4 cup extra-lean turkey bacon, diced and cooked
1/2 cup grated reduced fat Cheddar cheese
1/2 cup mushrooms, finely diced
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground pepper
1/4 tsp sea salt
1/2 tsp garlic powder
3 tbsp extra-virgin olive oil
2 tbsp light butter, melted (I used Brummel & Brown)

Instructions

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
In a large bowl, combine both types of flour, baking powder, baking soda, garlic powder, salt and pepper
Whisk eggs, buttermilk, oil and butter in a medium bowl.
Fold in green onions, bacon, cheese and mushrooms.
Add the wet ingredients and mix with a rubber spatula until just moistened.
Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 muffin
Each serving = 4 Points +

PER SERVING: 176 calories; 4 g fat; 22 g carbohydrates; 8 g protein; 3 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

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

Trader Joe’s Tom Yum Soup with Spinach Mushroom Wontons – 6 Points +

LaaLoosh — Fri, 22 Apr 2011 21:09:16 +0000

Trader Joe's Tom Yam Soup

While browsing through the frozen foods section at Trader Joe’s, I cam across today’s Fabulous Food Find…their Tom Yam Soup. If you aren’t familiar with this soup (also called Tom Yum Gai Soup, Tom Yum Kai Soup), it’s a traditional Thai soup made with coconut milk, lemongrass, various vegetable and Thai spices and is characterized by its distinct hot and sour flavors. Some variations are made with shrimp or chicken. The Trader Joe’s version is made without meat or any meat products, so it’s a great Weight Watchers vegetarian soup idea, too. It’s made with spinach and mushroom wontons which were SO AMAZINGLY more tasty than I anticipated! And the broth is full of the Thai flavors I adore. The spices all come in their own little packet, so you can add or as much or as little as you’d like to control the heat. Wanna learn more? Keep reading!!

Trader Joe’s Tom Yam Soup with Spinach Mushroom Wontons

While reading through the ingredients list, I was thrilled to see that it’s made with all natural ingredients…no preservatives or weird things that I can’t pronounce. And though the nutritional stats aren’t super low, the entire package is 1 serving, so you can eat the whole thing for 6 Points +. It’s now become one of my favorite go to frozen foods when I need a quick meal that I can toss in the microwave and have ready in 5 minutes. I have 3 of these babies in the freezer!! It’s also a great Thai food craving satisfier — which is key, because having this on hand prevents me from running to my fave Thai restaurant and blowing a week’s worth of Points + on one meal. Seriously, I may have to marry the person behind Trader Joe’s.

Servings per package: 1
Serving size is the entire package
Each serving = 6 Points +

PER SERVING: 240 calories; 11g fat; 31 g carbohydrates; 5 g protein; 4 g fiber