Zucchini Chicken Ratatouille Pasta

Zucchini Chicken Ratatouille Pasta

2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.

Bow-Tie Beef Skillet

Bow Tie Beef Skillet

Servings 5
Estimated POINTS® value per serving 7
Course Main Meals

Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided

Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.

Broccoli Beef Wellington

Another Recipe that I found on Sue's website (Thanks!!!) This sounds super and a quick meal to put together after a long day at work!

Broccoli Beef Wellington

1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds

In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*

I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!

Spinach and Strawberry Salad

Spinach and Strawberry Salad

1 pound fresh spinach leaves, stems removed, wash and dry
2 cups fresh strawberries, hulled and halfed

Place the spinach in a large salad bowl. Pour in dressing and toss gently to mix.
Serve right away.

Dressing
1/4 cup vegetable oil
2 T. sesame seeds
1/4 cup cider vinegar
1 T. poppy seeds
1/3 cup sugar
1/2 T. minced onion
Dash of Worcestershire sauce(optional)

Place the oil, vinegar, 1/4 cup sugar, onion, sesame seeds, poppy seeds, and Worcestershire sauce in a food processor or blender.
Mix until homogenized.
Taste and add additional sugar if desired.

Scotcharoo's

These have always been a favorite of mine! Making them WW friendly just does not work for these - hence why we only have them for a treat once in a while!!


SCOTCHAROO'S

1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips

Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool

Drumstick Dessert

I found this posted on a friend of mine's website (Thanks Sue!) and am dying to try it! With the heat this summer it just might be the perfect treat!


DRUM STICK DESSERT

2 cups crushed vanilla wafers
1 cup powdered sugar
1 cup chopped peanuts
4 cups whipped topping
1/2 cup melted butter
2 sm pkgs instant chocolate pudding
8 oz. cream cheese
3 cups milk
1/3 cup peanut butter
1 sm chocolate candy bar

Mix vanilla wafer crumbs, 2/3 cups crushed peanuts and butter together.
Pat into 9X13 pan. Bake at 350 for 10 minutes.
Cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in 2 cups of whipped topping.
Layer over crumb crust and refrigerate.
Meanwhile mix pudding and milk together. Pour over layers in pan; refrigerate until set.
Spread remaining 2 cups whipped topping over pudding mixture.
Top with remaining peanuts.
Grate chocolate bar over top.
Cover and place in freezer.
May be served frozen or thawed.


At this point I have not tried this recipe, but I am going to see what I can do to make it more WW friendly and will post and updates version later!