Spaghetti with spaghetti squash noodles

My dinner was delicious! I love the spaghetti squash! I don't miss the pasta at all and I figured 29 points for the whole pan of spaghetti and 4 huge servings, 8 points each. There was 19oz of ground turkey and the whole jar of pasta sauce was 10 points. The onion, mushrooms and squash were ZERO. I sprinkled parmesan and some salt on top. 

I think next time I will try to cook out the water in the squash after I scrape it out.  I will throw it in the fry pan with some salt and pepper and maybe a little garlic. 

Recently purchased groceries and ideas for good eats

 

 I hesitated trying any chocolate flavored yogurt, I had this just minutes ago and it is really good.  2 points plus and it was on sale 90¢.

 This product was purchased at Aldi's, I don't have the price.  I have not tried the Priano brand sauces.  I am going to make spaghetti with spaghetti squash rather than pasta.  This product is 2 points per ½ cup and the jar is 6 servings.  That is pretty good point wise.  I will add some mushrooms to it.  I expect it to be very good.

 So I had a brilliant idea for a pounded chicken crust pizza.  Instead of using the grated mozzarella I would use this thin cut mozzarella on top.  It is 1 point per thin slice. The price per package was 3.49  A serving size is 3 slices but 1 point per slice for real cheese is great.

 I was thinking these would be great crumbled up as a crust for a pudding pie. 1 cracker is 2 points and 2 crackers are 3 points.  These were on sale for $2.50.

This was purchased at Aldi's and I don't have the price.  I also have not tried these preserves yet.  1 tablespoonful is 10 calories and 1 point.  2 tablespoonsful is 1 point also.  When you go up to 3 tablespoonsful then the points value increases to 2 points.

HyVee has a very good light whipped topping similar to Cool Whip but it is much cheaper.  This 8 ounce container was $1.38. 1 point per 2 tablespoonsful and increases to 2 points at 3 tablespoonsful. 

This Sugar Free Jello pudding is 2 points per container.  The 4 pack cost $2.28.  I am going to make a mini cream pie with ½ of a graham cracker, pudding and whip topping for 4 points.  Yum.

 

These wraps are 2 points each. They were $3.99 at HyVee.  I am thinking a wonderful pizza could be made with these.  I would toast it in the oven on my pizza stone and the load it with sauce and veggies and one of the slim slices of mozzarella!

I grabbed these thinking about banana pudding. I didn't realize they were reduced fat until I put them in my basket. The box was $3.98.  They are 3 points per 8 cookies, 2 points per 6 cookies and 2 cookies per point.  These also could be crushed up for a cream pie crust.

Another mad idea I had was crushed graham cracker crumbs on top of the pudding instead of a crust. 2.5 tablespoonsful is 2 points.  $3.19 a box.

 





Apple Angel Food Cake, 4 points of yumsters!

Absolutely delicious!  Easy to make and my only criticism would be the apples sink to the bottom.  My husband is tearing it up!

Apple Angel Food Cake

 
1 can of Sugar Free Apple Pie Filling
1 box of Pillsbury Angel Food Cake Mix

Preheat oven to 350°.  Spray the bottom of a 9½"x13" cake pan.  Mix the cake mix and the pie filling together and pour into the prepared pan.  Bake 20-30 minutes until a toothpick inserted into the center comes out clean.

Slice into 12 equal pieces.  Each serving (1/12th) is 4 points.

Peach Cobbler

Peach Cobbler

1 box Betty Crocker Super Moist Yellow Cake mix
2-16 oz packages of frozen peaches
8 oz Diet 7 Up
Cinnamon

Spray the bottom of a 9x13 pan with cooking spray.  Preheat your oven to 350°.  Dump your peaches, still frozen, in the bottom of the pan.  Sprinkle cinnamon over the peaches.  Spread dry cake mix over that and then pour over the top the 7Up. There will be dry spots and that is okay.  Pop in your oven, I let my cook for 1 hour and 20 minutes.

Cut into 12 servings.  3 points each.

This was absolutely delicious!  Orin destroyed it.  I will make it again.  Preparation is easy, baking time long but the results are yummy!  This is a Weight Watcher Girl recipe.

Asian Ground Turkey Stir-Fry

This was very good and I didn't have ground turkey so I cut up chicken breasts.  I thought about serving it with rice but didn't.  I bought the Green Giant Broccoli Slaw mix in a bag.  Next time I will add water chestnuts and mushrooms.  I enjoyed this recipe very much.  I will definitely make this again.  The recipe is from Slender Kitchen and you can follow the link to see the original recipe. 

Asian Ground Turkey Stir-Fry Servings: 4 Serving Size: about 1.5 cups Nutritional Info: 231 calories, 8.7g of fat, 9.8g of carbohydrates, 3.3g of fiber, 28.6g of protein Weight Watchers^® PointsPlus^®: 6 *

1 tbsp. olive oil

1 tbsp. sesame oil

2 cloves of garlic, peeled and minced

2 tbsp. ginger, minced

1 lb 99% lean ground turkey

16 oz. Asian vegetable mix

4 tbsp. low sodium soy sauce

2 tbsp. rice vinegar

 

Heat olive oil and sesame oil over medium high heat. Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked. Add the vegetables. Cook until vegetables are just tender, about 4-5 minutes. Add the soy sauce and rice vinegar. Cook for 1 minute. Taste and season with additional soy sauce if needed.

My cooking essentials

This is my must have list of panty item:

Splenda Brown Sugar/Splenda Mix
Spelda Baking Sugar/Splenda Mix
Unsweetened apple sauce individual containers
Pureed prunes (baby food)
Sea Salt
Kosher Salt
Red Salt
Minced Garlic
Light Soy Sauce

Brown and Brummel Yogurt Butter Spread
Almond Milk, unsweetened
Mexican Cheese, grated Weight Watcher brand
Greek Yogurt
HyVee Fat Free Cottage Cheese
Egg Beaters

HyVee Salad light dressings, French, 1000 Island
Hellman's Light Mayo

Frozen Vegetables

Smuckers Breakfast Syrup
Hershey's Light Chocolate Sauce
PB2
Honey

Cocoa powder
Oatmeal
Cream of Wheat
Sugar Free Jello mix
Wheat Flour
Rice
Pasta

Balsamic Vinegar
Distilled Vinegar
Apple Cider Vinegar
Ranch Dressing dry mix
Taco dry mix
Chili dry mix
Panko
Reduced Fat Bisquick

Fat Free Refried Beans
Water chestnuts, canned
Bean Spouts, canned
Diced tomatoes, canned
Black beans, canned
Kidney beans, canned
Garbanzo beans, canned
Mandarin Oranges, canned
Mushrooms, canned
Pure Pumpkin, canned
Pineapple, crushed, canned

Reduced Fat Cream of Mushroom Soup
Fat Free Chicken Broth

Weight Watchers Family, Friends and Fun

All Bran Muffins (4SP)

I love this muffins.  They are easy to make and no one off ingredients.  They are dense, moist and delicious.  They freeze well.  This is a recipe from the late 1980's.  I made them then and still make them.  They are my favorite! I have used egg substitute, Splenda brown sugar blend and almond milk.  They still taste great.  They have my mother's seal of approval!

All-Bran Muffins 

2 cups all bran cereal (11sp)

1¼ cup unsweetened almond milk (1sp)

2 egg white substitutes (0sp)
1/3 cup Splenda brown sugar blend (25sp)

½ shredded carrot (0sp)

1 tsp vanilla (0sp)

½ cup unsweetened applesauce (0sp)

1 cup flour (12sp)

2 tsp baking soda (0sp)

1 tsp cinnamon (0sp)

½ tsp salt (0sp)

½ cup raisins-optional (12sp)

Soak cereal in milk for 10 mins. Mix in remaining ingredients. Bake at 400° for 10 mins. Makes 12 muffins with ¼ cup of batter per muffin. 4 SP w/o raisins, 5 SP w/raisins

Hungry Girl Flourless Chocolate Cake

To say I was skeptical is an understatement.  How can a cake, flourless no less, be good?  Well let me tell you this cake is decadent and satisfying and only 3 points per serving!  I really did not think the Truvia was good, my batter was not sweet enough and it had that yucky after taste.  I put in a quarter of a cup of the Splenda Sugar blend and that took care of the problem.  I will use the Splenda Sugar blend in the future.  It is so chocolaty and just sweet enough and 8 servings, 3 points per serving.  I went out and bought a case of canned black beans at Aldi's and plan on making another cake today.  A co-worker loved it and I am thinking this would be perfect for a co-worker who is diabetic.  This is definitely going in my toolbox for my lifetime!  I am in love!

 

Hungry Girl's Flourless Chocolate Cake

 One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.  Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.  Fold in 1 tbsp. chocolate chips.  Spread mixture into the baking pan, and smooth out the top.  Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.  Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour.  Refrigerate leftovers. (This cake tastes great chilled.)  MAKES 8 SERVINGS HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

 

Skinny Kitchen Breakfast Quiche

 

This breakfast quiche recipe from Skinny Kitchen is delicious!  6 big servings, 3 points each.  I used Egg Beaters and Weight Watchers Shredded Mexican Cheese.  It did freeze pretty well but not sure I am going to do that again.  I bought a package of diced ham to save me steps.  I will definitely make this again.  It would be great for a celebration breakfast.  I took it to work for something different to eat for breakfast.  It was quite filling!

 

Skinny  Kitchen Breakfast Quiche

2 cups frozen hash brown potatoes (not thawed) diced not shredded, see shopping tips
1 cup (4 ounces) lean ham, chopped, see shopping tips
½ cup red sweet pepper, chopped
½ cup onion, chopped
2 eggs, see shopping tips
4 egg whites
⅔ cup from a (10 ¾ oz) can Campbell’s Healthy Request cream of mushroom soup (condensed)
¼ cup fat-free milk
Black pepper, to taste

Ingredients for Topping:
½ cup reduced-fat cheddar cheese, shredded

Instructions
1. Preheat oven to 400 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
2. In a large bowl, mix together the frozen hash browns, ham, red bell peppers and onions. In a medium bowl, whisk together eggs, egg whites, condensed soup, milk and black pepper. Pour over potato mixture and toss to mix. Add mixture to baking pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and bake an additional 20 minutes until golden brown and cheese is melted.
3. Cut into 6 slices. Using a spatula, carefully remove each slice.
4. This casserole freezes great once baked. I like to wrap into individual servings and store in the freezer. Great for a quick breakfast any day of the week!
Makes 6 servings (each serving, 1 slice)

 



The finest eating establishment anywhere!

I have been keeping out dining room table clean.  I have tried to create a lovely eating atmosphere.  The meals taste so much more lovely with the candles burning and the lovely flowers.  Such a simple idea that makes a big impact.  I don't want to eat out when my experience there cannot possibly match the quiet, lovely scented atmosphere at Chez Lynch.

What is your super power?

Sweet Vinegar Cucumbers

Such an easy and delicious way to serve cucumbers!  Peel and slice your cucumbers and place in a mason jar.  Dissolve ¾ cup of your sugar substitute, I used Splenda sugar blend in 1½ cups of water.  Add 1½ cups of distilled vinegar into your sugar water.  Stir it up and then pour into your mason jar of cukes.  Place in the refrigerator overnight.  I leave it alone for 24 hours at the least.  The longer they marinade the better they taste.  I also flip the jar over about 12 hours in because sometimes they ones at the top are not completely immersed.  You can also put other sliced veggies in like green onions, peppers or cauliflower.  Sweet and sour goodness awaits you! 

Copy Cat Paula Deen Sugar Free Barbeque Sauce

 

Copy Cat Paula Deen Sugar Free Barbeque Sauce

 

¾ cup Heinz reduced sugar Ketchup

½ cup water

½ cup apple cider vinegar

3 T Worchestershire sauce

2 T yellow mustardw

1½ T Colgin Mesquite liquid smoke (must be mesquite)

 

       Combine the above 6 ingredients in a sauce pan and heat over 

       medium.

 

½ t xanthan gum (to thicken)

 

       Once the sauce heats up add and whisk in xanthan gum quickly

       until incorporated.

 

2 t paprika

1 t onion powder

1 t salt

1 t pepper

½ t cayenne pepper

½ t cinnamon

¾ cup sugar equivalent (do not use Truvia)

 

      Add the 6 spices and sugar substitute and stir in thoroughly. 

      Let cool and then pour into a squeeze bottle or mason jar. This
      makes 2 cups of sauce.  2 tablespoonsful of sauce is 10
      calories.  Fat: trace   Protein: 2g   Carbs: trace   Fiber: 2gm

 

This sauce is wonderful.  It is sweet and zingy and has a bit of a kick.  I want no other BBQ sauce in my house now!  I thought it took some one off ingredients but I am going to make this again and again so it is definitely worth the cost to me.  It did not take as long to make as I thought.  I suppose you could use regular ketchup but then the nutritional values would increase.  I bought the Mesquite Liquid Smoke and the Xanthan gum thru Amazon.  I found the Heinz reduced sugar ketchup at my local HyVee.  I used the Slenda sugar blend as my sweetner (pictured below).  My husband and mother gave this a high thumbs up also!  This is definitely a keeper for my recipe box.  This recipe was from the web site "Up Late Anyway."

 

Slow Cooker Baked Beans

 

Slow Cooker Baked Beans

Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
A ½ cup serving is 154 calories, 0.7 g fat, 0.0 g saturated fat, 30.1 g carbohydrates, 8.2 g sugar, 7.5 g protein, 5.5 g fiber, 252 mg sodium, 4 Points+

This recipe came from the Snack Girl web site.  I made a double batch because I knew it was going to be awesome and I wasn't disappointed.  I actually have never had baked beans that did not come out of a can.  This recipe is flavorful and the beans are big and meaty and fill up the tummy well!  I will make these again.  This would be perfect to take to a cookout!  I actually made barbeque chicken also and this was a perfect summertime meal.




Weight Watchers Taco Soup

Weight Watchers Taco Soup

1 pound lean ground beef (at least 93% lean)

1 cup chopped onion (1 medium-size onion)

1 can (14 to 15 ounces) Mexican-style diced tomatoes, undrained

1 can (10 ounces) tomatoes with chiles, undrained

2 cans (14 to 15 ounces each) beans (kidney, pinto, black or chili), rinsed and drained

1 can (11 to 15 ounces) corn, undrained

2 cups water

1 package (1.25 ounces) reduced sodium taco seasoning

1 package (1 ounce) ranch dressing mix

 

Ideal slow cooker size: 4-Quart

Spray a skillet with cooking spray and place it over medium-high heat. Add the ground beef and break it up with a wooden spoon, stirring for about 1 minute. Stir in the onion and continue to cook, stirring often, until the ground beef is brown all over and the onion is soft, about 4 to 5 minutes. Drain the excess fat.

Transfer the browned beef and onions to the slow cooker (or a soup pot). Add the tomatoes, beans, corn, water, taco seasoning, and ranch dressing mix. Cover and cook on LOW for 6 to 8 hours (or simmer over low heat on the stove for 30 minutes to 1 hour.)

Serve with optional garnishes as desired.

Cook's Notes

Nutritional Estimates Per Serving (1-1/3 cups w/o garnishes): 239 calories, 9.2 g fat, 22.9 g carbs, 5.9 g fiber, 16.2 g protein, *6 WW Points Plus (From: http://simple-nourished-living.com/2014/03/weight-watchers-taco-soup-slow-cooker-stove-top/ )

Weight Watchers Taco Soup--6 points each serving--MY REVIEW: This soup was awesome! I served it over rice which added points but my husband loves it this way! It is filling and flavorful and really warms your insides! Definitely going to make this again!

 

 

Bishop's Stew

Bishop's Stew

20oz can diced tomatoes
1½ tsp salt
3T tapioca
3T sugar
1½ tsp red wine vinegar
2 stalks celery, diced
4 carrots, sliced
1 onion, diced
2 potatoes, cubed
1 lb stewing beef, trimmed of fat & dice into small pieces

Mix all in a 9"x13" casserole dish.  Cover with foil.  Bake at 250° for 5 hours. 

6 Servings 4 points or 8 Servings at 3 points.

I made this with chicken thighs (my husband has trouble digesting beef) at 350° for 2 hours.  I added some yellow squash, diced.  The chicken was so tender it fell apart.  It has a slightly pleasant sweet taste.  My husband loved is as did I.  You could cook rice and serve it over rice which would be more points.  I will make it in the crock pot next time and there will be a next time.  You could add lots of different zero point veggies too.

 

Where my RoseMary goes....she goes to Weight Watchers!

This is my Rosemary.  She is an amazing role model.  She is in her 80's, works full time and is full of life and energy.  She hit goal a few years ago and has kept the weight off.  She encourages and supports me.  She said she doesn't know anyone who tries harder than I.  She said she will be there when I hit goal.  Everyone needs someone like her in their life.

What goes on in a Weight Watcher meeting

Starring the best Weight Watcher buds ever!  Keith, Anne, Mary Jo and Gwen! I wish I could add all the wonderful people in my meeting but there isn't room!  Patty, Becky, Laura, Janet, Ellen, Marlene, Rosemary, Shirley, Larry, Donna, Colleen, Jo, Jody, Rhonda, Casey and on and on and on!

Apple-Pear Crumble

Apple-Pear Crumble
1/2 of recipe (about 1 cup): 188 calories, 3.5g fat, 48mg sodium, 39g carbs, 5.5g fiber, 21g sugars, 2g protein -- PointsPlus® value 5*

Dessert in a foil pack? For realsies!

Prep: 15 minutes
Cook: 20 minutes

Ingredients:
1 cup chopped pear
1 cup chopped apple
1 1/2 tsp. cornstarch
1 1/2 tbsp. brown sugar (not packed), or HG Alternative
1/4 tsp. cinnamon
1/4 cup old-fashioned oats
1 tbsp. whole-wheat flour
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

Directions:
Preheat oven to 350 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a medium bowl, mix pear with apple. Add cornstarch, 1 tbsp. brown sugar, and 1/8 tsp. cinnamon. Stir until evenly coated.

In another medium bowl, combine oats, flour, remaining 1/2 tbsp. brown sugar, and remaining 1/8 tsp. cinnamon. Add butter, and stir until well mixed and crumbly.

Distribute fruit mixture onto the center of the foil. Evenly top with oat mixture.

Place another large piece of foil over the fruit. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until topping has lightly browned and fruit has softened.

Cut packet to release steam before opening entirely.

MAKES 2 SERVINGS

HG Alternative: If you like, use Truvia Brown Sugar Blend in place of the brown sugar. Just use half the amount: 1/2 tbsp. in the fruit mixture and 3/4 tsp. in the oats mixture. Then each serving will have 174 calories, 37g carbs, and 17g sugars (PointsPlus® value 5*).

I made this tonight.  It is from Hungry Girl.  It was pretty good, not overly sweet.  I will make this again.

Red Beans and Sausage

Red Beans and Sausage

2 garlic cloves, minced
1 medium green pepper, diced
1 medium onion, chopped
1T canola oil
2 cans red kidney beans, drained and rinsed
½lb turkey sausage, sliced
¾c water
1tsp Cajun seasoning
1/8 tsp hot sauce
hot cooked rice, optional

Saute garlic, pepper and onion in oil until tender, about 5 minutes.  Add next 5 ingredients and bring  to a boil.  Reduce heat and cook for 5-7 minutes or until the sausage is heated throughout.  Serve over rice.

I made with 13 oz of smoked turkey sausage and figured the points at 7 for 4 servings.  1 cup of rice is 5 points.

This was really good and I will definitely make it again!

 

Chicken Cabbage Stir Fry

 

 

 

chi

Chicken Cabbage Stir Fry

 

3 Chicken breast halves

1 tsp vegetable oil

3 cups green cabbage, shredded

1 T corn starch

½ tsp ground ginger

¼ tsp garlic powder

½ cup water

1 T soy sauce

 

Cut chicken into strips.  Heat oil in frying pan.  Add chicken and stir fry over medium-high heat, turning constantly until browned.  Add cabbage and sauté 2 minutes until cabbage is tender. 

 

Mix cornstarch and seasonings; add water and soy sauce and mix until smooth.  Stir sauce into chicken and cabbage.  Cook until sauce has thickened and chicken coated, about 1 minute.  Refrigerate leftovers within 2 hours.

 

It needs salt and I added sweet red pepper.  Next time I will add a little onion and fresh mushrooms.  I over cooked the cabbage, I would have liked it to have a bit of a crunch, not limp.  It was pretty good and I will definitely make again.  The points for this is 1 point for the oil and then what ever the chicken weighs divided by your servings.  This is found on cooks.com. 



Hummify Me!!

Roasted Red Pepper Hummus

 

	30 oz canned chickpeas (undrained)
	7 oz roasted red peppers (packed in water), bottled, drained
	3 clove(s) (medium) garlic clove(s)
	3 Tbsp canned tahini
	1 Tbsp olive oil
	6 Tbsp fresh lemon juice
	1 tsp curry powder
	1/2 tsp ground cumin
	1/2 tsp ground coriander
	1 1/4 tsp table salt
	1/2 tsp black pepper, freshly ground   Drain chickpeas, reserving 1⁄4 cup of liquid. Place chickpeas, reserved liquid and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips (need to count POINTS values for pita or chips). Yields about 1⁄4 cup of hummus per serving.  This hummus is even tastier after being refrigerated overnight.  2 points per serving. The second batch I made I left out the cumin, curry and coriander.  I liked it much better.

Struggling thru the Holidays

This is the link to my You Tube video, "Struggling thru the Holidays!"  http://youtu.be/7GXpjWa1zDo

Baked Ziti with Turkey Sausage

8 servings @ 8 PointsPlus Value

 

3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed

1 medium uncooked onion(s), chopped

1 medium green pepper(s), chopped

28 oz canned diced tomatoes

10 oz frozen green peas, thawed

2 Tbsp canned tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp fennel seed

1/2 tsp table salt, or to taste

1/2 tsp black pepper, freshly ground

12 oz uncooked whole wheat pasta, ziti, cooked according to package directions

6 oz shredded part-skim mozzarella cheese

 

Position the rack in the center of the oven and preheat the oven to 350°F.

 

Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often,about 4 minutes. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper.

 

Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.

Stir in the cooked pasta and half the cheese. Spread evenly into a 9"X 13" baking pan. Top evenly with the remaining cheese.

 

Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.

 

Weight Watchers Mexican Rice is delicious and 19 points for the whole recipe.  Kitch Me is the blog that it comes from.  I will make this again and again. 

 

 

I made these wonderful breakfast "muffins" and took them to our family Christmas.  A slice of thin deli ham tucked into the muffin pan, crack an egg into the cup the ham makes and bake at 350° for 20-25 minutes until the egg doesn't jiggle anymore.  Take it out of the oven and lay ¼ of a slice of the Sargento Ultra Thin Pepperjack cheese on top to melt.  It is so good, so easy and I figured 3 points per muffin.  My Mom loved them so much she called all her girlfriends to come over for brunch and she made them.  Great to make a few to throw in your meals you pack to go to work!