Thank you Michelle for sharing this recipe with us. Michelle is “my” AMAZING leader at Weight Watchers on Thursday mornings. She has been through the good and the bad times with me. It is with her help and the support of my Thursday morning family, I hit goal.
12 oz uncooked pasta
12 oz fat free evaporated milk
2 cup(s) cheddar, shredded, low fat
1 Tbsp Dijon Mustard
¼ tsp table salt
¼ tsp black pepper
⅛ tsp ground nutmeg
2 Tbsp dried plain breadcrumbs
2 Tbsp grated Parmesan cheese
½ cup Plain nonfat Greek yogurt
1. Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick spray.
2. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in sour cream.
3. Meanwhile, heat milk in a medium saucepan over medium heat until tiny bubbles appear just around the edge (do not boil). Reduce heat and stir in the mustard, salt, pepper and nutmeg.
4. Mix yogurt into pasta then add the milk mixture to the macaroni mixture, stirring until blended. Transfer to the baking dish. Combine bread crumbs and Parmesan in a small bowl; sprinkle over the casserole. Bake until the casserole is bubbly and the top is golden, about 30 minutes. Serves 8 (serving=1 cup)
Yummy stuff, even hubby likes it! Make some and freeze the leftovers for lunch. What do you carry your lunch to work in? Hopefully, it a Thirty One thermal with so many options to pick from there is something for everyone. Don’t forget there is still 48 hours to shop for both the Winter and the NEW Spring catalogs. Which thermal will you pick?
Have I got your attention? I figured the curious would want to know what this “Bird Ball” think was all about. This recipe came from the rooms of Weight Watchers but the original recipe can be credited to mud hustler who you can check out on Instagram. The best part is they are only 1 point under the new Weight Watcher Freestyle SmartPoints program.
Cook Time: 20 minutes. Yields 12 balls.
20 oz. Ground Turkey, 99% Lean
16 oz Ground Chicken Breast, 98% Lean
1/2 Cup Bread Crumbs (or 1/2 Cup Almond Flour)
1/2 Cup Grated Romano (or 1/2 Cup Nutritional Yeast)
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
Mix all ingredients.
Form into 12 balls.
Place balls in muffin tin.
Bake at 400 for 20 minutes.
Add a salad and some veggies and you have an awesome Weight Watcher friendly dinner with leftovers for lunch. What better way to carry your lunch then in the Go To Thermal (pictured). We don’t call it the Go-To Thermal for nothing! When you think of the universal lunch bag, this is it. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack! The best part is it is machine washable and wipeable lining. Key features: Holds up to 10 lbs. and can be personalized. Available in 5 prints. Dimensions are: 11”H x 12.5”L at top opening x 8”L at base x 5”D
Give these balls a try and let me know what you think…
Today’s recipe is from my amazing Weight Watcher’s Leader, Michelle. I am grateful for Michelle’s encouragement and inspiration as I walk my weightless journey.
SmartPoints™ value: 1 Servings: 8
1 medium uncooked spaghetti squash
1 medium uncooked onion(s)
1 medium uncooked zucchini
1 medium yellow summer squash
2 clove(s) garlic clove(s)
15 oz canned diced tomatoes
½ cup(s) shredded part-skim mozzarella cheese
½ cup(s) fresh mushroom(s)
2 Tbsp grated Parmesan cheese
Cut spaghetti squash in half. Take out seeds. Roast cut side down in 350 degree oven for approximately 45 minutes.
Chop vegetables and saute in non stick pan, sprayed with non stick cooking spray. Season to taste (salt, pepper, Italian seasoning).
Spray 11×13 pan with non stick cooking spray. Scoop out cooked spaghetti squash to cover bottom of the pan. Add sauteed vegetables to the top of the spaghetti squash.
Sprinkle with mozzarella and parmesan cheese.
Bake approximately 20-25 minutes at 350.
If there should be any leftovers…. You will want to take them for lunch the next day in one of Thirty One’s thermals.. Try my favorite, the Going Places Thermal.
The Going Places Thermal has a spacious compartment for lunch and snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.! Monogramming and personalization options available. It is 8”H x 9”L x 5.5”D
Thank you Hungry Girl for another YUMMY recipe. I will be honest, I am not a huge fan of portabella mushrooms maybe because I never had the right recipe or didn’t really know how to cook them. This recipe has changed my mind!
1/2 of recipe (1 pizza-bella): 140 calories, 5g total fat (2.5g sat fat), 379mg sodium, 11g carbs, 3g fiber, 4g sugars, 15g protein. SmartPoints® value 3*
Prep: 10 minutes Cook: 20 minutes MAKES 2 SERVINGS
2 large portabella mushroom caps (stems removed)
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. salt
1/3 cup shredded reduced-fat Mexican-blend cheese
1 1/2 oz. cooked and finely chopped skinless chicken breast. (Magic Chicken, anyone?)
1 tbsp. finely chopped bell pepper
1 tbsp. finely chopped onion
1 tbsp. finely chopped fresh cilantro
Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
Place mushroom caps on center of the foil, rounded sides down.
Place another large piece of foil over the mushrooms. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake until slightly tender, about 12 minutes.
Meanwhile, in a small bowl, stir tomatoes with seasonings.
Cut packet to release steam before opening entirely. Remove foil, and carefully drain excess liquid from the baking sheet. Thoroughly blot excess moisture from mushroom caps.
Evenly top with seasoned tomatoes, cheese, chicken, and veggies.
Bake until mushrooms are tender and cheese has melted, about 8 minutes.
Top with cilantro.
Do you have a favorite recipe using portabella mushrooms? Share it with us.
I LOVE Mexican food. The hotter and spicier the better. Since living with candida flare ups, I need to not only stay away from gluten but also from corn which makes it difficult to enjoy one of my favorites – nachos.
Thank you Hungry Girl for suggesting this AWESOME recipe. I have been known to eat my bell pepper pieces with salsa, so when I saw this recipe using them to create nachos I was thrilled!
It is easy, so flavorful, and way healthier than downing a plate of smothered fried tortillas…
Prep: 15 minutes Cook: 15 minutes MAKES 4 SERVINGS
1/4th of recipe (6 loaded nachos): 150 calories, 5g total fat (2.5g sat fat), 370mg sodium, 10g carbs, 2g fiber, 5.5g sugars, 15.5g protein. SmartPoints® value 3*
12 sweet mini bell peppers (each about 2 1/2 inches long)
8 oz. raw extra-lean ground beef (4% fat or less) or ground turkey
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. each salt and black pepper
1/4 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. seeded and chopped jalapeño pepper
1/4 cup salsa
3 tbsp. light sour cream (optional)
2 tbsp. chopped scallions
Optional topping: sliced black olives
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Slice off and discard the stem end of each pepper. Remove and discard seeds. Slice each pepper in half lengthwise, and lay them on the baking sheet, cut sides down.
Bake for 5 minutes. Flip pepper halves. Bake until soft, about 5 more minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef (or ground turkey), and sprinkle with seasonings. Cook and crumble for about 5 minutes, until fully cooked.
Thoroughly blot excess moisture from pepper halves. Arrange them in the center of the sheet. Top with beef, beans, cheese, and jalapeño pepper.
Bake until cheese has melted, about 3 minutes.
Top with salsa, sour cream, and scallions.
Doesn’t this sound YUMMY! I’m sure there won’t be any leftovers for lunch the next day.