Cheese and Chicken Shells

Ingredients:

12 jumbo pasta shells
1 1/2 cups pasta sauce
2 large egg whites, gently beaten
1 1/2 cups 1% cottage cheese
4 oz. chicken, cooked and diced (about 2-3 chicken breasts)
1 cup frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9×13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, cottage cheese, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and Parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

Makes 4 servings -- Serving Size: 3 shells --  WW: 6 points 

Baked Cream Cheese Spaghetti Casserole

Ingredients:

12 oz. box of Ronzoni Smart Taste Spaghetti
1 (28 ounce) jar Classico and Basil Pasta Sauce
1 pound lean ground beef
1 tsp. Italian seasoning
1 clove garlic, minced
8 ounce bar low-fat cream cheese
1/2 cup fresh Parmesan cheese

Directions:

Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside. Cook spaghetti according to directions on package. Drain and place cooked spaghetti in a bowl. Add cream cheese, Italian seasoning and minced garlic. Stir until cream cheese is melted and spaghetti is thoroughly coated. Lightly grease a 9 x 13 pan with cooking spray. Spread a small amount of meat sauce on the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Bake for 30 minutes, until bubbly.

Makes 8 servings -- WW: 9 points

Recipe by: www.plainchicken.com

Cajun Chicken Pasta on the Lighter Side

Ingredients:
8 ounce of uncooked pasta
1 pound chicken breast strips
2 tsp. Cajun seasoning (or to taste)
1 tbsp. olive oil
1 medium red pepper, thinly sliced
1 medium yellow pepper, thinly sliced
8 oz. fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup red onions, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp. flour
3 tbsp. light cream cheese
fresh cracked pepper
2 scallions, sliced
salt, to taste
Cooking spray

Directions:

Prep all vegetables. In a small bowl, make a slurry by combining milk, flour and cream cheese. Mix well and set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large skillet over medium-high heat. Spray with cooking spray and add half of the chicken. Saute for 5-6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to skillet and reduce to medium heat; add bell peppers, broccoli florets, onions and garlic to skillet; saute for 3-4 minutes. Add mushrooms and tomatoes and saute for 3-4 minutes or until vegetables are tender. Season with salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low , add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot; then add pasta. Toss with scallions.

Recipe by: www.skinnytaste.com

Makes 5 servings. Serving Size: 1 1/2 cups -- WW: 6 points

Roasted Smashed New Potatoes

Ingredients:
12 whole New potatoes (or other small round potatoes)
3 tbsp. olive oil
kosher salt, to taste
black pepper, to taste
rosemary, to taste

Directions:
Bring a pot of salted water to a boil. Add potatoes and cook until they are fork-tender. Drain completely and allow them to dry out for a minute or two. Brush a baking sheet with olive oil and place tender potatoes on the baking sheet leaving plenty of room between each potato. With a potato masher, gently press down on each potato so that they are fairly flat but remain intact. Brush the top of each smashed potato with olive oil. Sprinkle with kosher salt, black pepper and rosemary. Bake in a 450 degree oven for 20-25 minuted or until golden brown.

Makes 6 servings.

Recipe by: www.thepioneerwoman.com

Farmer's Market Potato Salad

Ingredients:
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling OR red potatoes, cut into 1 inch pieces
2 1/2 tbsp. olive oil, divided
2 tbsp. chopped fresh rosemary OR fresh basil
2 tbsp. apple cider vinegar
2 tbsp. whole grain Dijon mustard
1/2 tsp. Tabasco sauce
3/4 tsp. salt
1/2 tsp. pepper
Cooking spray
3/4 cup vertically sliced red onions
3/4 cup diced zucchini
1 cup cherry tomatoes, halved

Directions:
Preheat to 425 degrees. Place corn and potatoes on a baking sheet. Drizzle vegetables with 1 tablespoon of oil; toss to coat.  Bake at 425 degrees for 30 minutes or until potatoes are tender. Place mixture into a large bowl. Combine herb and next five ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add the remaining 1 1/2 tablespoons of oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Makes 6 servings. Serving Size = 1 cup. WW: 4 points

Recipe by: www.cookinglight.com

Baked Season Fries with Skinny Garlic Aioli

Ingredients:
2 medium potatoes (russet or yukon gold), washed and dried
2 tsp. olive oil
1 tbsp. herbs de provence or use a combo of dried thyme, dried rosemary and dried marjoram
1/4 tsp. dried oregano
1 tsp. smoked paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground pepper
fresh lime zest

Skinny Garlic Aioli
2 tbsp. light mayo
2 tbsp. low fat greek yogurt
1 garlic clove, crushed

Directions:
Preheat oven to 400 degrees. Line pan with foil for easy clean up. Lightly spray with cooking spray.
Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add all seasonings and lime zest. Toss to coat.
Place in a single layer on baking sheet. Bake uncovered for about 30 minutes or until tender crisp, turning once half way through. Remove from oven.
Combine the three ingredients for the aioli to serve with fries.

2 servings -- Serving Size: 1 potato w/2 tbsp. of aioli -- WW: 6 points (4 points for potato and 2 points for aioli)

Recipe by: www.skinnytaste.com

Spiraling Roasted Potatoes

Ingredients:
Cooking Spray
8-10 Yukon Gold Potatoes
8 tbsp. light butter, melted
1 tbsp. fresh rosemary
1 small onion, chopped
6 garlic cloves, chopped
1 tbsp. salt
1 tbsp. ground pepper

Directions:
Preheat oven to 375 degrees and spray the bottom of a 9 inch round baking dish with cooking spray.
Cut potatoes, with skin on, into thin, even slices. If you have a mandolin, you can use it as well.
Arrange potatoes as picture above shows and wedge onions, rosemary and garlic between every few slices and sprinkle some over the top.
Sprinkle the salt and pepper inside the wedges and over the top.
Pour the melted butter over the top.
Bake for 1 hour - 1 1/2 hours or until crisp on top and baked through.

Serving Size: 8-10 slices -- WW: 4 points per serving

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