January 13, 2012

Noms

As part of our New Years Resolutions Chris and I started back on Weight Watchers. We have both done this before and have both had great success losing weight, and more importantly making better nutritional choices. I wanted to share two of our favorite recipes that we created together! I used the recipe builder online to generate the points values! Enjoy!

Vegetarian Stuffed Shells (2 Weight Watchers PointsPLUS points per shell)


{Worst picture EVER!}

INGREDIENTS
  • 12 Jumbo Pasta Shells
  • Olive Oil flavored cooking spray
  • 2 TBS minced garlic
  • 1 (8 oz) can of sliced mushrooms, drained
  • 1 cup of frozen spinach, thawed and squeezed dry
  • 1 cup of fat free cottage cheese
  • 1/2 tsp dried sweet basil leaves
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp fresh cracked black pepper
  • 1 (8 oz) can tomato sauce
  • 2 TBS of tomato paste with italian seasoning.
METHOD
  1. In a small bowl mix the tomato sauce and tomato paste together. Add a little water as needed to thin it out. Add more Italian seasoning if desired. Set aside.
  2. Pre-heat oven to 400 F
  3. Prepare pasta according to the package directions, shortening the cooking time by about two minutes.
  4. While the noodles cook prepare the filling.
  5. Spray a small skillet with oilive oil cooking spray about three times. Add mushrooms and minced garlic to the pan. Cook on medium heat for about 5 minutes. Remove from heat and let cool to the touch.
  6. Once the mushroom mixture is cool, add the remaining ingredients and spices omitting the mozarella cheese and sauce made in step 1. Stir to combine.
  7. Fill shells with mushroom mixture and place in and 8x8 cooking dish lightly coated with cooking spray.
  8. Spoon sauce over shells.
  9. Bake covered with foil for 20-25 minutes. Remove foil, sprinkle with cheese and bake uncovered an additional 5-10 mintues until cheese is browning and bubbly.
  10. ENJOY!
Bruschetta (1 Weight Watchers PointsPLUS point per slice)



INGREDIENTS

  • 1 baguette (about 12 inches long, we use a whole wheat baguette I make at home)
  • Olive Oil flavored cooking spray
  • 3 Roma tomatoes, seeded and chopped (add more or less 'maters depending on what you like)
  • 2 tsp minced garlic
  • 1/4 cup fat-free balsamic vinegarette
  • 1/4 cup fresh basil leaves
  • 2 TBS shredded parmesan cheese (not the stuff in the green can)
  • sea salt, to taste
  • fresh ground black pepper, to taste
METHOD
  1. Combine garlic and vinegarette in a bowl, whisk together. Add tomotaoes and gently toss until coated. Let stand at room temp 20-30 minutes.
  2. Meanwhile preheat your oven to 450F.
  3. Slice the baguette into 12 equal portions, which should be about 1" thick slices.
  4. Place bread on a cookie sheet and put in the oven to toast for 5-10 minutes.
  5. While the bread toasts tear the basil into small pieces.
  6. Remove bread from the oven and top with the tomato mixture, dividing it equally among the slices.
  7. Top with salt and pepper to taste, then top with basil and a sprinkle of cheese.
  8. Enjoy as is or pop under the broiler for a minute to lightly toast cheese!