Chicken Parmesan Roll Up

·       8 cooked lasagna noodles

·       12 oz cooked shredded chicken (about 3 cups)

·       1¾ cup light tomato pasta sauce

·       ⅔ cup shredded light mozzarella

·       4 Tbsp grated parmesan cheese

·       2 Tbsp bread crumbs

·       Dried parsley

Instructions

1.     Boil and drain your lasagna noodles

2.     Preheat oven to 350F and spray a casserole dish (I used a 9x13)

3.     Mix your shredded chicken (I cook min in crock pot in a little broth on high for about 3 hours, it will shred nicely) with ¾ cups of pasta sauce.

4.     Lay out your noodles and place approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll noodle up.

5.     Place in your casserole dish. Once all 8 rolls are made pour 1 cup of pasta sauce over rolls.

6.     Sprinkle your shredded mozzarella, remaining parmesan and bread crumbs on top of sauce, top with dried parsley.

7.     Bake in oven for approx 25 minutes.

8.     Makes 8 rolls at 5 smart points each or 5 points plus each.

9.     Nutritional info per roll.. Calories 200..Fat 4.5g...Saturated fat 2.2g...Carbs 25.7g...Fiber 1.1g..Sugar 1g...Protein 17.4g

Chicken and Cheese Casserole

2 cup macaroni, cooked

2 cup boneless, skinless chicken breast, chopped

2 cup cream of mushroom soup, undiluted

2 cup skim milk

8 oz low-fat cheddar cheese, shredded Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine macaroni, chicken breast, cream of mushroom soup, skim milk, and cheddar cheese, mixing well. Cover and bake for 35-45 minutes. Remove cover and bake for 10-15 minutes longer. Per serving: 5 SmartPoints; 5 PointsPlus; 5 POINTS (old) 1/8 of recipe

Cheese Beef and Noodle Casserole

2 teaspoons olive oil
1 onion chopped
2 galic cloves,minced
1/4 teaspoon red pepper flakes
3/4 pound ground lean beef (7% fat or less)
4 cups hot cooked whole wheat penne (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese

Preheat oven to 375 degrees.

Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion, garlic and pepper flakes; cook stirring, until, onion is softened, about 5 minutes. Add beef and cook, breaking it apart with spoon, until browned, about 10 minutes.

Stir pasta, marinara sauce, 1/2 cup Monterey Jack Cheese and the parsley into the beef mixture and spread evenly; sprinkle with remaining 1/4 cup cheese. Transfer casserole to oven and bake until cheese is melted and filling is bubbly around edge, about 20 minutes.

Serves 6. 8 Smart Points per 1 cup serving.  (298 calories, 8 grams of fat, 35 grams carbohydrates, 5 grams fiber and 22 grams protein.)

Skinny Creamy Mac and Cheese

• 10 oz of medium sized shells
• 2 cups of 1% milk plus ½ cup
• ¼ cup of flour
• 1 cup of sharp cheddar cheese/2% Velveeta
• salt and pepper to taste
• 6 tablespoons of panko bread crumbs if wanted
• parsley for garnish

1. In a medium sauce pan, boil the medium shells for 8-10 minutes until al dente.
2. While the noodles are cooking let the 2 cups of milk come to a simmer in a medium sauce pan. Whisk the remaining ½ cup of milk and ¼ cup of flour together in a bowl until the flour is combined. Add to the cups of milk that is simmering on the stove top. Let the milk and flour thicken for another 5 minutes. Add in salt and pepper for seasoning.
3. Stir in the cheese until melted and combine the cheese with the noodles.
4. Put the broiler on high and add noodles to some oven proof bowls such as ramekins. Sprinkle some panko over the top and let the panko brown in the oven.

Weight Watcher Points Plus: 9
SmartPoints: 9
Recipe adapted from Weight Watcher's magazine.

NUTRITION INFORMATION

Serving size: 8 Calories: 282 Fat: 9.34 Saturated fat: 4.86 Carbohydrates: 34.91 Fiber: 1.6Protein: 13.72

Spaghetti Pie

6 oz spaghetti
1 egg, lightly beaten
6 Tbsp Parmesan cheese, divided
1/2 pound Italian sausage
1 and 1/2 cups spaghetti sauce
1/2 teaspoon basil
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided

Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.

Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.

Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.

Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.

Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)

6 Servings 10 points

8 Servings 7 points

Mexican Stuffed Shells

• Mexican Stuffed Shells
• 
  
• 1 pound ground beef
• ½ cup yellow onion, diced
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 16 jumbo pasta shells 
• 10 oz enchilada sauce
• 1 cup salsa
• 1¼ cup cheddar cheese
• ½ cup mozzarella cheese

1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
3. Preheat your oven to 350 degrees.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain the excess grease from the pan.
6. Add in taco seasoning and stir to mix.
7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
8. Combine your enchilada sauce and salsa in a small bowl.
9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
11. Repeat until all shells or meat mixture is gone.
12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
13. Wrap pan in aluminum foil.
14. Bake for 30 minutes.
15. Remove foil and top with cheeses.
16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Points Plus: 9

SmartPoints: 9

Serving size: 6 Calories: 323 Fat: 11.21g Saturated fat: 4.8 Carbohydrates: 32.27gSugar: 3.5 Fiber: 2.4g Protein: 23.36g