Weight Watchers Creamy Cheese Capellini Food

TOMATO, HERB AND GOAT CHEESE CAPELLINI

Steps:

• Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
• Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

LEMON-PEPPER CAPELLINI

Steps:

• Place water on to boil for pasta.
• In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
• Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

PENNE WITH ASPARAGUS, HAM, AND BASIL (WEIGHT WATCHERS)

Steps:

• Prepare the pasta according to the package directions.
• Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.
• Add the pasta, ham, basil and parmesan to the pan; toss to combine.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

GREEN BEANS WITH WALNUTS AND SHALLOT CRISPS

Steps:

• Make Shallot Crisps by spreading shallot rings on paper towel, sprinkle with salt, and cover with another paper towel then let them stand 10 minutes. Blot excess moisture from shallots.
• Heat oil in small saucepan over medium heat, add shallots and fry 2 to 4 minutes, or until golden brown, stirring frequently.
• Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon.
• Spread shallots on paper towels to drain and cool and discard oil.
• Make Green Beans by cooking beans in large pot of boiling salted water 5 to 8 minutes, or until just tender and drain.
• Whisk together vinegar, mustard, oil, and maple syrup in serving bowl, add green beans and toss to coat.
• Season with salt and pepper, top with Shallot Crisps and chopped walnuts, and serve.

WEIGHT WATCHERS CREAMY FISH PIE 6 POINTS PER SERVING

Steps:

• preheat oven to gas mark 4. place haddock and salmon in a small roasting tin add bay leaf and pepper corns and pour the milk over. cover tightly with baking parchment and cook for about 10 mins until fish just starts to flake.
• strain milk into jug , then break bthe fish into pieces and place in a 1.25litre (2 pint) baking dish. Discard the bay leaf and the peppercorns and scatter the prawns on top of the fish pieces.
• whisk togther the 100ml of strained reserved milk with soft cheese and fromage frais add parsley and season to taste. Pour this sauce over the the fish
• cook leek in pan of boiling water for 5 minutes until soft, drain well. in another pan add the potatoes boiling in water for 15-20 min until tender. drain well mash with mustard and the remaining milk. stir in leeks season to taste.
• top pie with leek mash and spread out with back of a fork cook for 25 minutes untiul bubbling and then place under grill for 5 min to brown the mash.

MACHACA BURRITOS

Steps:

• Melt butter in a large skillet, and saute onions for 5 minutes.
• Add in meat and tomatoes and mix with the onions.
• Once heated through, break eggs over meat mixture and scramble together until done.
• Sprinkle cheese over Machaca mixture and let melt.
• Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!

VEAL WITH BLUE CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.

SPICY SCALLOPS WITH CAPELLINI

Steps:

• Preheat the oven to 400°.
• In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
• Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
• Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
• Drain; transfer to a serving bowl.
• Add the scallops and their juices, toss well and serve immediately.