For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.
If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!
SUNDAY ~ Spinach and Ricotta Stuffed Shells – I saw this recipe in the latest issue of All You Magazine and decided to try it out. My husband loves manicotti, but I don’t make it often because I hate stuffing the shells. This is basically the same thing but SO much easier. It was a hit with everyone and my daughter declared that “It’s a keeper.”
* 24 jumbo pasta shells
* 1 15-oz. container ricotta
* 2 cups shredded mozzarella
* 1/2 cup shredded Parmesan
* 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
* 1 large egg, lightly beaten
* Salt and pepper
* 1 teaspoon Italian seasoning
* Pinch of ground nutmeg
* 1 26-oz. jar spaghetti sauce
1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
WW points = 11 points per serving (makes 6 servings)
We served with Marci’s Roasted Parmesan Asparagus and with a salad.
I made this for my husband for dessert:
Philadelphia 3 step cheesecake
2 packages (8 ounces each) Philadelphia Cream Cheese (I use the 1/3 less fat and it works fine)
1/2 cup sugar
1/2 tsp vanilla
1 T fresh lemon juice
1/2 tsp grated lemon peel
1 Honey Maid graham cracker pie crust
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in fresh lemon juice and grated lemon peel. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate 3 hours (or overnight). I add a can of cherry pie filling on top.
MONDAY ~ Melt in your mouth meatloaf (slow cooker) – This is a carryover from last week!
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (I’m going to try this with ground turkey instead)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings according to the recipe, I haven’t tried this one yet)
TUESDAY ~ Saucy Mexican Chicken – I found this recipe in my Kraft Food & Family holiday issue. From prep to finish it takes 30 minutes!
Cook chicken in a nonstick skillet on medium high heat 4 minutes on each side until browned on both sides. Add salsa and beans. Bring to boil. Cover. Simmer on medium low heat 5 minutes or until chicken is done. Top with cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.
WW points = 7 per serving (makes 4 servings)
Fresh Salsa (from Marci’s Blog)
2 29oz cans whole peeled tomatoes
1 can diced green chiles
3-4 diced jalapenos (deviened and deseeded)
2 bunches of green onions (white and green parts)
4 cloves garlic
1 bunch of cilantro
Put it all in a blender (my blender is not big enough for it all so I put all but 1 can of tomatoes in the blender).
Pour that first mix into a bowl and then blend the second can of tomatoes (can leave a little chunky if preferred).
Mix the two together and either simmer or refrigerate.
2 tablespoons butter (I use I Can’t Believe It’s Not Butter)
1 1/2 cups rice
2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1 large lime (juice and zest)
2 tablespoons chopped cilantro
In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients (except cilantro) and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Add cilantro with a few minutes before done. Fluff with fork and serve.
WW points = 3 points per serving (makes 4 servings)
WEDNESDAY ~ Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. We have eaten it a few times now and my whole family (even my picky eater kids) loves it!
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.
WW points = 6 per serving (add 2 points for 1/2 cup pasta/rice or 4 points for 1 cup pasta/rice)
THURSDAY ~ Broccoli chicken bake – I saw this recipe on my Babycenter message board this week and it sounded yummy!
1 bag (14 oz) frozen broccoli florets
1 can (10 3/4 oz) cream of mushroom soup – I’ll use 98% fat free
1 package stuffing mix (6 oz)
1 cup shredded cheddar cheese, divided
1/2 c. water
4 boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp pepper
Preheat oven to 425 degrees. Line a 13x9x2-inch baking pan w/ foil. Mix broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until wet and blended. Spread evenly in foil-lined pan.
Top with chicken. Sprinkle with seasoned salt and pepper.
Bake 40-45 minutes or until chicken reaches 170 degrees F and juices run clear. Top with remaining 1/2 cup cheese. Cover with sheet of nonstick foil; let stand until cheese melts.
Number of Servings: 4
WW points = 9 per serving
FRIDAY ~ Shepherd’s Pie (Slow cooker) – This recipe comes from the 101 Things to Do With a Slow Cooker cookbook
WW points = 9 per serving (for 4 servings)
SATURDAY ~ Pizza – I haven’t decided if we’ll have a frozen pizza or make french bread pizzas (we buy french bread, cut it in half lengthwise, spread some sauce across the top, and everyone gets to add their toppings…we bake at 375 degrees for 20 minutes or until the cheese is melted)