Pumpkin Cupcakes

I love pumpkins. I love the color, the smell of pumpkin spice candles, pumpkin spice lattes from Starbucks, pumpkin patches--all of it. I love trying new pumpkin recipes in the fall, but most recipes are pretty fattening. I love Gina's Skinny Taste! She posts the best recipes and they're all weight watcher friendly. She breaks down all the nutritional content with each recipe. I've tried several of her recipes and have liked every one, so when I saw these Pumpkin Cupcakes, I knew I had to try them. I made them yesterday and they were so easy. I actually had all the ingredients in my pantry. Everybody loved them. When I make cupcakes or muffins, I will fill a 12 count and 6 count muffin pan with the batter, and whatever i have leftover, I put in my mini muffin pan. The mini cupcakes were the perfect size for Evan and Carter.

*I didn't take a picture of my cupcakes, so here's a picture from her website of how they look**

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

Ingredients:
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water

For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting

Recipes, Movie Review and Random Pictures

Greg and I watched "The Greatest Movie Ever Sold". It's a documentary from Morgan Spurlock, the same guy that did "Supersize Me". We've loved everything we've seen by him, including a show he did called "30 Days" and had high hopes for this movie. We were both pretty disappointed. It wasn't very informative, it didn't really tell us anything we didn't already know. Greg actually picked the movie for us to watch and since it's a 3 day weekend for him this weekend, we're going to watch another one tonight after the boys go to bed and it's my turn to pick. So, we'll be watching "Something Borrowed", I'm so excited, I actually did not let myself read the book because movies are never as good as the book and this movie looked so good, I didn't want to ruin it by reading the book first.

Like I said in earlier this week, I'm on a big crock pot kick right now and last night we had "Red Beans and Rice". It was pretty simple and only had to cook for 3 hours in the crock pot. Greg said he "loved" it. He never says that about food, so I was excited that he liked it so much. I gave the boys a bite of mine and they loved it too. They couldn't get enough, I couldn't cut the sausage fast enough for them. I didn't like it as much as they all did, but I'll definitely have to have it again since it was such a big hit. I got the recipe from "Mommy's Kitchen" blog, here it is:

So Simple Red Beans & Rice
1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices
1 - small onion, chopped
1/2 - 1 green bell pepper, chopped
2-3 stalks of celery, chopped
1 - clove garlic, chopped
2 - (15 ounce) cans bush's light red kidney beans, drained & rinsed
1 - (16 ounce) can whole peeled tomatoes, chopped or pureed
1/2 – 1- 8oz can tomato sauce
1/2 - teaspoon dried oregano
Dash hot sauce
salt & pepper to taste
1 - cooked white rice

In a large skillet over low heat, cook sausage for 5 minutes. Chop up the onion, celery and green bell pepper. Add the chopped vegetables and garlic; saute until tender. Add the beans, tomatoes with juice and tomato sauce into your crock pot. Season with oregano, salt and pepper. I can sneak in a little bit of the Louisiana Hot Sauce without anyone noticing. Add the sauteed veggies. Cover and set your crock pot on low and cook for about 2-3 hours Serve over plain white rice. You can also serve this with sweet cornbread on the side it's a nice compliment to this dish.

I've been trying to eat a little healthier lately. I really like having something sweet in the evenings while we're watching tv, and saw this yummy recipe on Pinterest. You slice a banana and freeze it, top it with a drizzle of caramel ice cream topping and a few miniture chocolate morsals and it's only 2 weight watcher points. It's so satisfying and way better for you than ice cream or cookies.

Source: pointsplusplanning.blogspot.com via Samantha on Pinterest

And here's some random pictures of the boys:

They love going through the drawers in the kitchen and taking things out. Here's my bread pan that Carter took off with.

I was making cookies for a bake sale and turned on the light to see if they were done and the boys were mesmerized. I'm lucky my oven doesn't get hot to the touch on the outside.

Skillet Sesame Asparagus

Here's another asparagus recipe that I tried last week. Easy, delicious, and healthy!

Skillet Sesame Asparagus

1 teaspoon dark sesame oil
1 lb asparagus, trimmed and cut into 1.5 inch pieces
3 tablespoons water
1 tablespoon soy sauce
¼ teaspoon garlic powder
½ teaspoon sesame seeds

1. Heat sesame oil in a large skillet over medium high heat; sauté asparagus 2 minutes. Add water to pan; cover and cook 2 minutes
2. Combine soy sauce and garlic powder; add to pan, and cook, uncovered, 1 to 2 minutes or until liquid evaporates. Sprinkle sesame seeds over asparagus and cook for 30 seconds.

Garlic Roasted Asparagus

As I mentioned in an earlier post, it's asparagus season. Greg & I picked some up at Sam's Club and I wanted to try a few new asparagus recipes this weekend. Tonight we had Garlic Roasted Asparagus. It was so simple and healthy. I served it with Creamy Italian Chicken.

Garlic Roasted Asparagus

* 1 lb fresh asparagus spears
* Olive oil-flavored cooking spray
* 1/2 teaspoon garlic salt

1. Preheat oven to 450.
2. Snap off tough ends of asparagus, and place on a jelly roll pan coated with cooking spray. Coat asparagus with cooking spray, and sprinkle with garlic salt.
3. Bake at 450 for 8 minutes.

If you've never cooked with asparagus, here's a quck and easy tip that I learned from watching Rachel Ray. Take one asparagus and snap off the end, then take the bunch and line up with the spear that you snapped off, take a knife and cut the ends off all the others in one easy motion. It's much faster than snapping each spear individually.

WW Recipe 2 for 1

I bought this great Weight Watcher cookbook called "Now and Later" which gives you recipes that can be used in two different meals. You use the leftovers from the first night to make a seperate recipe the next night. I love this time-saving idea. The first recipe that I tried is an Italian-Style Pot Roast and the leftover are used for "Philly cheese Steak Sandwiches" The pot roast smelled so good all day, and I couldn't wait to try it, but when we finally did, we were disappointed. It was very, very bland. I'm not sure what it needed, but it definitely needed something, but the Cheese Steaks were delicious. I have another recipe "Mexican Rice & Chicken" which you use for "Sante Fe Wraps" which I will be trying another night this week.

Italian Style Pot Roast
Points: 7
Serving: 2 slices of beef with about 1 cup sauce & vegetables

Ingredients
* 1 (2 1/2 pound) bottom round roast, trimmed
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 red potatoes, quartered
* 2 onions, halved and sliced
* 1/2 cup dry red wine or low-sodium chicken broth (I used chicken broth)
* 5 garlic cloves, thinly sliced
* 1 (14.5oz) can Italian-style stewed tomatoes
* 1 1/2 teaspoons dried Italian seasoning
* 1 (8oz) package sliced fresh mushrooms
* 1 (9oz) box frozen, Italian green beans, thawed


1. Sprinkle the beef with 1/2 teaspoon of the salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef & cook, turning occasionally, until browned, 6 minutes. Transfer the beef to a 5 or 6 quart slow cooker. Place the potatoes around the beef.
2. Add the onions to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the wine/broth and garlic; bring to a boil. Boil 1 minute. Stir in the tomatoes and Italian seasoning. Pour the mixture over the beef and potatoes. Top with the mushrooms in an even layer. Cover and cook until the beef is fork tender, 4-5 hours on high or 8-10 hours on low.
3. Transfer one-third of the beef to a container; transfer 1/2 cup of the mushrooms and 1/2 cup of the sauce to a seperate container and let cook. Cover and refrigerate up to 3 days for later use in Philly Cheese Steak Sandwiches (see recipe below) Cover the remaining two-thirds of the beef loosely with foil, reserve and keep warm. Transfer the potatoes to a bowl and reserve.
4. Add the beans and the remaining 1/4 teaspoon salt to the slow cooker. Cover and cook on high until the beans are crisp tender, 15 minutes. Add the potatoes. Cover and cook on high until heated through, 5 minutes. Cut the beef across the grain into 12 slices. Serve with the sauce and vegetables.


Philly Cheese Steak Sandwhiches
Points: 8
Serving Size: 1 sandwhich

Ingredients
* 3/4 pound reserved cooked beef, 1/2 cup cooked mushrooms, and 1/2 cup sauce from Italian-Style Pot Roast
* 1 green bell pepper, thinly sliced
* 1 onion, thinly sliced
* 4 french rolls, split
* 4 slices fat-free cheddar cheese

1. Preheat the broiler
2. Thinly slice the beef. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper and onion; cook, stirring frequently, until crisp-tender, 6 minutes. Stir in the beef, mushrooms, and sauce. Reduce the heat and cook until heated through, 2 minutes.
3. Meanwhile, place the rolls, cut side up, on a baking sheet. Broil 5 inches from the heat until lightly toasted, about 30 seconds.
4. Spoon 3/4 cup of the filling onto the bottom half of each roll. Top the filling evenly with the cheese. Broil until the cheese melts, 1 minute. Top with the top halves of the rolls.

Weight Watchers Chinese Pork and Noodles

After the holidays it's time to get back on track. So, I made this weight watcher recipe for dinner and have several more planned for this week. We both really liked it. It's really good leftover, which is great because it made a ton. I never cook with pork, so it was nice to try something new, but the next time I make it, I think I'll use chicken, shrimp, or steak.

Chinese Pork and Noodles
Points: 7
Serving Size: 1 3/4 cups

Ingredients
* 1/2 pound rice noodles
* 1 1/2 pounds pork tenderloin
* 1/2 cup low-sodium soy sauce
* 2 tablespoons hoisin sauce
* 2 teaspoons grated peeled fresh ginger
* 1/4 teaspoon red pepper flakes (I added much more than this)
* 1 (8oz) packaged sliced fresh mushrooms
* 1 red bell pepper, diced
* 4 cups coleslaw mix
* 2 celery stalks, thinly sliced
* 1 (8oz)can sliced water chestnuts, rinsed and drained
* 3 garlic cloves, minced
* 4 scallions



1. Cook the noodles according to the package directions.
2. Meanwhile, cut the pork in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the soy sauce, hoisin sauce, ginger, and pepper flakes in a small bowl.
3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add half of the pork and cook, stirring frequently, until no longer pink, 2 minutes. Transfer to a plate. Repeat with the remaining pork.
4. Spray the skillet with nonstick spray and set over medium-high heat. Add the mushrooms and bell pepper; cook, stirring frequently, until the vegetables are crisp-tender, 3 minutes. Add the coleslaw mix, celery, and water chestnuts; cook, stirring frequently, until the coleslaw mix is wilted. Stir in the soy sauce mixture and bring to a boil.
5. Add the reserved pork and garlic to the skillet; cook, stirring frequently, until fragrant, 1 minute. Add the reserved noodles and scallions; cook, tossing with tongs, until the noodles are hot, 1 minute.

Mexican Bean Dip

This is a healthy, weight watcher version of 7 layer dip and only has 1 point per serving. I didn't think I would like this because I didn't think it would compare to regular, fattening 7-layer dip. But, I was pleasantly surprised, it was really good. Of course it's not as good as 7-layer dip, but it's pretty good and much better for you.

Mexican Bean Dip
Points: 1
Servings: 17

* 1 can fat-free refried beans
* 1/4 teaspoon garlic powder
* 1/4 teaspoon chili powder
* 1/2 cup light sour cream
* 3/4 cup reduced fat mexican blend cheese
* 1 cup of refrigerated fresh salsa
* 1 can sliced ripe olives (I omitted these because I hate olives)
* 2 tablespoons chopped green onions
* 2 tablespoons chopped fresh cilantro



1. Combine refried beans, garlic powder, and chili powder in a small bowl, stirring until blended. Spread mixture into bottom of a 9-inch pie plate.
2. Combine sour cream and 1/4 cup cheese, spread sour cream mixture over bean mixture.
3. Combine salsa, olives, green onions, and cilantro; spread salsa mixture over sour cream mixture. Sprinkle with remaining 1/2 cup cheese.
**I read the directions wrong and added all the cheese to the sour cream layer, so my dip will look different**

Southwestern Corn Salad

I tried this salad because it looked so fresh and delicious in the picture. It's good, but it had a strong lime flavor. I think the dressing needed something else, but I'm not sure what. I also think it could use some chopped onion and some tomato.
***AFTER I ORIGINALLY POSTED THIS, I HAD SOME OF THIS SALAD LEFTOVER AND IT WAS DELICIOUS, THE STRONG LIME FLAVOR WAS TONED DOWN A LITTLE AND IT TASTED FRESH. I WOULD SUGGEST REFRIGERATING THIS DISH FOR A COUPLE OF HOURS BEFORE EATING IT***

Southwestern Corn Salad
Points: 2
Servings: 8

* 3 tablespoons fresh lime juice
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons chopped fresh cilantro
* 1/2 teaspoon salt'
* 1/4 teaspoon pepper
* 1 can black beans, rinsed and drained
* 1 can white corn
* 1 1/4 cup of chopped green pepper, red pepper and yellow pepper
* 1/3 cup sliced green onion
* 1 diced peeled avocado
* 1 jalapeno pepper, seeded and mince


1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add black beans and remaining ingredients; toss gently to combine. Serve immediately.

Szechuan Chicken

I thought this chicken was good, I would recommend adding more crushed red pepper if you like things spicy. I served it with Pioneer Woman's Simply Sesame Noodles, which were also delicious, but I didn't get a picture of them.

Szechuan Chicken
Points: 4
Servings: 4

* 1/4 cup chopped green onions
* 1 1/2 tablespoons less-sodium soy sauce
* 2 teaspoons fresh lemon juice
* 2 teaspoons chili garlic sauce
* 2 teaspoons brown sugar
* 1 teaspoon dark sesame oil
* 1 teaspoon grated, peeled fresh ginger
* 1/8 teaspoon crushed red pepper
* 4 skinless, boneless chicken breasts



1. Combine first 8 ingredients in a large ziploc bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag. discard marinade.
2. Cook in a 400 degree oven for 30 minutes or until no longer pink.

WW Quick Posole

This is my favorite Weight Watcher recipe! There's just something about it that I cannot get enough of. I think it's the taco seasoning, I like any recipe that calls for taco seasoning. Greg thought the recipe was alright. It's not one of his favorites, which is fine, more for me! :)

Quick Posole
Points: 4
Servings: 5

* 1 pound lean ground pork
* 1 package taco seasoning
* 1 (15.5oz) can white hominy, rinsed and drained
* 1 (14.5oz) can zesty chili-style diced tomatoes
* 1 (14oz) can fat-free, less-sodium beef broth

1. Cook pork in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return pork to pain. Sprinkle pork with taco season, and cook, stirring constantly, over medium-high heat for 30 seconds.
2. Stir in hominy, tomatoes, and broth. Cover and bring to a boil; reduce heat, and simmer 5 minutes. Ladel into bowls.

Crunchy Italian Chicken

I've been wanting to try Panko for awhile now. I've seen it on Paula Deen, Rachel Ray, and in several cooking magazines. Panko is Japanese breadcrumbs. When I found a recipe in my Weight Watcher cookbook that called for panko, I had to try it. I goofed up and bought plain panko when the recipe called for italian, so I seasoned the panko with garlic salt, oregano, and Italian seasoning. I liked it. I tasted very similar to ordinary bread crumbs but seemed to coat the chi ken a little better and not clump up so much. I liked this recipe. Greg liked it but thought it was a little plain. Also, I skipped the step where it called for pounding the chicken, because I thought it'd be easier to just cook the chicken a little longer.

Weight Watcher Crunchy Italian Chicken
Points: 6
Servings 2

* 1/3 cup Italian-style panko (Japanese breadcrumbs)
* 1 tablespoon grated fresh Parmesan cheese
* 2 (6 ounce) skinless boneless chicken breast halves
* 1/2 teaspoon freshly ground black pepper
* cooking spray
* 1 cup grape tomatoes


1. Preheat oven to 450.
2. Combine panko and Parmesan cheese in a shallow bowl; set aside
3. Place chicken between 2 sheets of heavy duty plastic wrap, and pound to 1/2 inch thickness using a meat mallet or heavy skillet. Sprinkle chicken with pepper. Dredge chicken breasts in panko mixture, pressing mixture onto chicken, if necessary.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, and cook 3 minutes. Coat top of chicken with cooking spray; turn and cook 3 minutes
5. Transfer chicken to baking sheet, and cover with aluminum foil. Bake at 450 for 5 to 6 minutes or until done.
6. While chicken bakes, add tomatoes to hot skillet, and cook over medium-high heat 5 minutes or until tomatoes begin to burs. Serve tomatoes over chicken.



I got this out of Weight Watchers 20 minute recipes

Spicy Stir-Fried Chicken and Spinach

We tried this weight watcher recipe for dinner the other night and we both liked it. It used a couple of things that I have never cooked with before, like chili sauce and Chinese noodles and one ingredient that I've never heard of before--Ponzu sauce. I don't know if this is a common ingredient that most people know about, but I had never heard of it. You can find it in the Asian section of your supermarket with the soy sauce. It's a citrus soy sauce/dressing and it wasn't expensive. Despite the name, this dish wasn't very spicy, so if you like spice, try adding more chili sauce. Also, we added soy sauce to ours which added some extra flavor.

Weight Watcher Spicy Stir-Fried Chicken and Spinach
Points: 5
Servings: 4

Ingredients
* 3/4 cup fat-free, less-sodium chicken broth
* 3 tablespoons ponzu sauce (it's a citrus-y soy sauce)
* 1 tablespoon cornstarch
* 2 teaspoons chili sauce
* 1 teaspoon dark sesame oil
* 1/4 teaspoon black pepper
* cooking spray
* 2 garlic gloves, minced
* 1 8oz package presliced mushrooms
* 1 pound chicken breast, cut into 1-inch pieces
* 1 6oz package fresh baby spinach
* 1/2 cup cut green onions
* 2 cups hot cooked Chinese noodles
* 1 tablespoon toasted sesame seeds
* chopped green onions, for garnish



1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; saute 30 seconds. Add mushroom; saute 4 minutes. Remove from pan.
2. Coat pan with cooking spray; add chicken, and cook 4 to 5 minutes. Add reserved sauce mixture to pan; bring to a boil, and cook 1 minute. Reduce heat. Add spinach and green onions; cook 1 to 2 minutes or until spinach wilts. Add reserved mushroom mixture and noodles; toss gently to combine, and sprinkle with sesame seeds. Garnish with green onions, if desired, and serve immediately.





I got this recipe out of 20 Minute Recipes.

Sante Fe Ravioli Soup

This recipe calls for ravioletti which are little miniature ravioli. It's actually called "Sante Fe Ravioletti Soup" but I could not find ravioletti. I looked for it at two different grocery stores and ended up deciding to just use regular ravioli. I really enjoyed the soup and so did Greg. He ended up having 3 bowls of it.

Sante Fe Ravioletti Soup
Points: 4
Servings: 6

Ingredients
* 2 (14oz) cans fat-free, less-sodium chicken broth
* 1 (7oz) package three-cheese ravioletti
* 1 (16oz) container refrigerated fresh salsa
* 1 (15oz) can black beans, rinsed and drained
* 1 (10oz) package diced cooked chicken (I used leftover rotessiere chicken)
* 1 glove minced garlic
* 1/4 cup chopped fresh cilantro
* Reduced-fat sour cream (optional)



1. Bring broth to a boil in a large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally; stir in cilantro.
2. Ladle soup into bowls; stop with sour cream, if desired.



I got this out of Weight Watchers Five Ingredient, 15 Minute Recipes

Marinated Asparagus

This recipe really makes plain old asparagus taste great. It tasted so fresh and delicious. We will definitely be having this again. The only bad thing is it has to marinate for 8 hours, so it's something you have to plan ahead for.

Marinated Asparagus
Points: 2
Servings: 6

Ingredients:
* 8 cups hot water
* 1 1/2 pounds asparagus, trimmed
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1 (2oz) jar diced pimiento, undrained
* 3 tablespoons chopped fresh parsley
* 3 tablespoons finely chopped green onions
* 3 garlic cloves, minced
* 1 teaspoon sugar
* 1 teaspoon Italian seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper



1. Bring 8 cups water to boil in a Dutch oven; add asparagus, and cook 3 to 4 minutes or until crisp-tender. Remove asparagus with a slotted spoon. Plunge into ice water; drain. Pat asparagus dry with paper towls. Place in a large zip-top plastic bag.
2. Combine oil and next 9 ingredients ina small bowl, stirring with a whisk. Pour marinade over asparagus in bag. Seal bad, and refrigerate 8 hours.
3. Transfer asparagus to a serving dish; drizzle remaining marinade over asparagus.



I got this recipe out of WW 20 Minute Recipes

Broccoli with Garlic and Ginger

I served this dish with the Bacon and Sun-Dried Tomato Alfredo that I posted yesterday. It's so delicious and only has one point.


Broccoli with Garlic & Ginger
Points: 1
Servings: 4

Ingredients
* 1/4 cup fat-free, less-sodium chicken broth
* 1 tablespoon less-sodium soy sauce
* 1 tablespoon rice vinegar
* 2 teaspoons cornstarch
* 2 teaspoons canola oil
* 2 teaspoons minced peeled fresh ginger
* 2 garlic gloves, minced
* 4 cups broccoli florets
* 1/4 cup water



1. Combine first 4 ingredients in a small bowl, stirring with a whisk; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic: saute 1 minute or until lightly browned. Add broccoli, and saute 5 minute or until crisp-tender. Stir in broth mixture. Add water, 1 tablespoon at a time; cook until liquid evaporates, stirring frequently. Serve immediately.



I got this from Weight Watchers 20 minute Recipes.

Bacon & Sun-Dried Tomato Alfedo Pasta

This is a Weight Watcher Recipe that I got out of one of my WW 15 Minutes or Less cookbooks. I have never made anything with sun-dried tomato or bacon in it before. I wanted to try something different and I'm glad I did. It was very delicious. I served it with a side salad and Broccoli with Garlic & Ginger which is another WW recipe I will post later.

Bacon & Sun-Dried Tomato Alfredo Pasta
6 Points
Servings: 5

Ingredients:
* 8 ounces of uncooked mulitgrain penne
* 1 (10oz) package refrigerated light Alfredo Sauce
* 1/2 cup sun-dried tomatoes, packed without oil and cut into julienne strips.
* 10 slices precooked bacon
* 1/4 cup chopped fresh basil
* 1/4 teaspoon freshly ground black pepper
** I could not find sun-dried tomatoes packed without oil, so I just rinsed mine with water to get the oil off**



1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. While pasta cooks, combine Alfredo sauce and sun-dried tomatoes in a saucepan. Cook over low heat, stirring occasionally, 6 to 8 minutes or until thoroughly heated and tomatoes are juicy and plump. While sauce cooks, microwave bacon according to package directions. Crumble bacon, and set aside.
3. Combine cooked pasta and Alfredo sauce mixture in a large serving bowl. Top with crumbled bacon, basil, and black pepper.



I got this recipe from Weight Watchers Five Ingredient, 15 Minute Recipes.

WW Asian Beef Lettuce Wraps

This is my favorite weight watcher recipe!

Asian Beef Lettuce Wraps. 3 points

Ingredients

* 1 pound 93% lean ground beef

* 1/2 cup matchstick-cut carrots

* 2 tablespoons minced peeled fresh ginger

* 1/4 cup soy sauce

* 1 tablespoon rice vinegar

* 1/4 teaspoon dark sesame oil

* 1/8 teaspoon crushed red pepper

* 1/2 cup thinly sliced green onions

* 1/4 cup chopped fresh cilantro

* 8 iceberg lettuce leaves

* 1 cup thinly sliced cucumber

1. Heat a large nonstick skillet over medium-high heat until hot. Add beef, carrots, and ginger; saute 6 minutes or until beef is browned, stirring to crumble beef. Drain, if necessary, and return beef mixture to pan. Stir in soy sauce and next 3 ingredients; cook 1 minute.

2.Remove beef mixture from heat; stir in green onions and cilantro. Spoon beef filling evenly into center of each lettuce leaf; top evenly with sliced cucumber. Makes 4 servings, serving size is 2 wraps.

WW Mexican Bean Dip

WW Mexican Bean Dip. 2 points

Ingredients

* 2 cans pinto beans, rinsed and drained

* 1 can diced tomatoes and greene chiles, undrained

* 1 teaspoon olive oil

* 2/3 cup chopped onion

* 1 garlic clove, minced

* 1/4 tsp. sald

* 1/4 tsp. ground cumin

* 1/4 cup reduced fat sour cream

* 1/4 cup shredded Monterey Jack cheese

* 1 tablespoon chopped fresh cilantro

* 6 ounces baked tortilla chips

1. Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.

2. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes or until tender. Add beans tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, sitrring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream. Spoon bean mixture into a serving bowl.

3. Sprinkle cheese over dip; cover and let stand 3 minutes. Sprinkle with cilantro. Serve with chips. Makes 24 servings, serving size: 2 tablespoons dip and 5 chips.

Weight Watcher Cheesy Macaroni

WW Cheesy Macaroni. 5 points per serving

Ingredients

* 8 ounces uncooked macaroni (I used pasta wheels)

* 1 pound ground beef (I used Italian style ground turkey)

* 1 1/4 cups prechopped onion

* 2 garlic cloves, minced

* 1 (26-ounce) jar tomato-basil pasta sauce

* 1 cup reduced-fat shredded sharp Cheddar cheese

1. Cook pasta according to package directions. Drain and keep warm.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat until hot. Add beef, onion, and garlic; saute 6 minutes or until beef is borned, stirring to crumble. Drain, if necessary, and return beef mixture to pan.

3. Add pasta sauce to beef mixture; cook 2 minutes or until hot. Stir in pasta and 1/2 cup cheese; cook 1 minute or until cheese melts. Remove from heat; sprinkle with remaining 1/2 cup cheese. Makes 8 servings.

Tortellini Salad

Weight Watchers Tortellini Salad. Makes 4 servings and has 4 points per serving.

Ingredients

* 1 (9-ounce) package fresh three-cheese tortellini

* 1 cup cherry tomatoes, halved

* 1 cup diced zucchini

* 1/2 cup fat-free Italian dressing

* 1/4 teaspoon salt

* 1/4 black pepper

Cook tortellini according to package directions; drain in a colander over a bowl. Reserve 2 tablespoons pasta water. Combine tortellini, 2 tablespoons pasta water, tomatoes, and remaining ingredients in a large bowl, tossing gently to coat. Refrigerate until ready to eat.