I cooked this Weight Watchers recipe tonight. It was soooo yummy. I used high fiber pasta reduced the amount by half.

Ingredients

Instructions

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
• Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
• Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Notes

• *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can’t find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.

Wow, this was sooo good. Tracey was really craving Thai tonight, so I raided the pantry and made this up . This recipe is based way loosely on her old favorite from our local Thai restaurant.

Time: 20 minutes, Servings: 2, WW Points: 5

Ingredients:

• 1 clove garlic
• 2 t. olive oil
• 1 red pepper (julienned)
• 1 yellow pepper (julienned)
• 2 carrots (julienned)
• 1 zucchini (julienned)
• 1/3 sweet onion (julienned)
• 1 C.  bamboo shoots (drained)
• 1/3 - 1/2 C light coconut milk
• 1-2 T. curry paste (I used premixed variety with cumin and curry, you can also just use dried curry, but add in cumin too this really boosts the flavor)
• 1/2 t. anchovy paste, or fish oil
• juice from one lime
• 1/2 lb. chicken breast (cubed)
• salt/pepper
• sriracha sauce (to taste)

In skillet, heat olive oil and add diced garlic, quickly add in all vegetables and cook until onions start to turn translucent. At this point add in curry paste, and coconut milk. Mix well. Slide vegetables to one side of the pan and add in chicken on other side , and squeeze juice from half of the lime over chicken. Let cook for a few minutes. Lower heat to medium. Mix everything together in pan, and continue to add in coconut milk, anchovy paste, lime juice, salt and pepper (dont need much at all), siracha - add all of these to taste. I never really measure exactly so you should make sure and taste as you cook. Turn heat to low and cover pan and lets cook just a few minutes more.

We ate ours in a bowl, and I topped mine with Sriracha and loved it, but it would also be good over rice, or with snap peas, or chopped cashews or peanuts etc… we are going to be making varieties of this dish often I have a feeling!

This recipe came from a Weight Watchers Favorites cookbook. I have never really cooked a pork roast before. It was easy, relatively quick and super yummy. We actually polished off the leftovers tonight.

Time: 40 minutes, Points: 5

Preheat oven to 450

Make a rub for the pork:

• 2 t. smoked paprika
• 1 t. thyme
• 3/4 t. salt
• 1/4 t. pepper

Coat pork with rub (1 lb of trimmed pork loin), and place in cooking spray coated high roasting pan for 30 - 40 minutes for medium.

Meanwhile, in saute pan:  for 1 minute over 1-2 t. olive oil, cook 1 chopped garlic clove and 2 diced shallots. After 1 minute (when these are slightly browned), add 3 1″ sliced plums, and 3,  1′” sliced peaches. Cook for about 5 minutes or until they start to soften.

I sliced my pork into 8 slices with an electric knife. One serving is 2 slices and  about 1 C of the fruit topping.

I also steamed fresh green beans - which I cooked in a steamer for about 5-8 minutes.  I ate mine with salt, pepper and a balsamic, olive oil, fresh chopped garlic dressing. Tracey ate hers with just fresh ground salt and pepper. Both are good, but I thought the balsamic that spread across my plate onto the fruit and pork was delicious.

These pizzas have fast become a weekly staple in our house. I make the red pizza, Tracey makes the white pizza. We cook them and then we split them so we each get half. Doesn’t that look delicious?!

I’ve posted these recipes before - you can find it here

I wanted to repost because this variation was just that good. For the red pizza - I sauted the green onions along with zucchini and eggplant - in olive oil, and red wine vinegar, garlic powder and salt/pepper. The tiny bits of white are chevre cheese (fresh goats milk cheese) we got at Whole Foods this past week. Mmmmm, mmmm. Also, note just how little cheese is on either pizza, you just dont need it - you will be surprised.

This is the third time I’ve made this dish which I modify slightly from its original recipe. Found here: Gina’s Weight Watcher’s Recipes which by the way has many great recipes.

Important thing about this recipe - I use less cheese than she says, and I immedietaley after removing it from the oven - cut into portions!

I also make my own sauce - using muir glen no salt tomato sauce. I first cook in saucepan: olive oil, garlic, onion, canned fire roasted tomatoes, fresh oregano, basil, sweet basil, salt, pepper, dash of sugar, red pepper flakes etc… Anyhow, any pasta sauce will do as long as it is low cal, low sugar, low sodium.

The next day…

Lunch! Today I brought along a little arugula mix, and I whipped up my Dijon,vinegarette dressing:

Vinegarette:

• dijon mustard
• white or red wine vinegar
• sea salt
• pepper
• little olive oil

Super quick, easy and delicious!