WEIGHT WATCHERS SPAGHETTI WITH MEAT SAUCE 5 POINTS
This robust, satisfying sauce is wonderful on whole-wheat pasta. It's also fabulous spooned over a baked potato, couscous or barley. Add a delicious Parmesan-infused crumb topping to spaghetti recipes: Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned. Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving. (Adds 1 POINTS value per serving.)
Provided by xpnsve
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, carrot and garlic.
- Cook, stirring frequently, until onion is translucent, about 6 minutes.
- Add ground beef to skillet.
- Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
- Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
- Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
- Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).
Nutrition Facts : Calories 292.7, Fat 9.9, SaturatedFat 3.4, Cholesterol 49.1, Sodium 331.6, Carbohydrate 32.3, Fiber 6.4, Sugar 2.1, Protein 21.4
WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS
This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables (change the points value). Absolutely delish! 5POINTS per serving
Provided by xpnsve
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
- Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
- Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
- Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.
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