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.

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.

WEIGHT WATCHERS CREAMY CHEESE CAPELLINI

Steps:

• Cook the capellini according to package directions, omitting the salt if desired.
• Drain, reserving 1/4 cup of the cooking liquid.
• While the water for the pasta is heating up, heat the oil in a large non-stick skillet over medium-high heat.
• Add the tomatoes and garlic.
• Cook, stirring frequently, until the tomatoes are softened, about 2 minutes.
• Add the spinach in batches, stirring just until each batch is wilted.
• Add the capellini, reserved cooking liquid, cheeses and salt.
• Cook, stirring frequently, until the cheeses are melted.
• Serve at once.

WW TEXAS STEAK WITH BBQ SAUCE - 6 POINTS

Steps:

• Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
• Spray a small saucepan with nonstick spray and heat over medium-low.
• Add the onion and cook, stirring frequently, until softened, about 4 minutes.
• Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
• Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
• Set aside and keep warm.
• Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
• Rub the steaks with the remaining spice mixture.
• Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
• Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
• Serve with the sauce.

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.

WEIGHT WATCHERS BLT WRAPS - 3 POINTS

Steps:

• Combine the basil, mayonnaise, Dijon mustard, salt, and pepper in a small bowl.
• Spread evenly on the tortillas.
• Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up.
• Cut each wrap in half on a slight diagonal.

WEIGHT WATCHERS TWO-BEAN CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
• Add the onion, garlic, bell pepper, chili powder and cumin.
• Cook until the vegetables are softened, 3-4 minutes.
• Stir in the tomatoes, beans and salt and bring to a boil.
• Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
• Serve topped with the sour cream and scallions.