Pasta Primavera

Ingredients:
2 medium carrots cut into 1 1/2inch strips ( 1 1/2cups)
2 medium yellow squash, cut into 1 1/2inch strips (1 1/2cups)
3 garlic cloves, quartered
Cooking Spray
8 ounces uncooked bow tie pasta
1 cup halved cherry tomatoes
1 cup frozen petite green peas, thawed
1/3 cup whipping cream
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely shredded Parmesan cheese


Cooking Steps:

1-preheat oven to 500*
2-Combine carrots, squash and garlic on a jelly-roll pan coated w/ cooking spray.
Roast vegetables for about 20minutes or until tender & brown, stirring every
15minutes.
3-Cook pasta, reserve 1/4 cup of pasta water
4-Place pasta in large bowl. Stir in roasted vegetables, reserved
pasta water, tomatoes, and remaining ingredients. Serve immediately.


Cal 360/Fat 9.9/Fiber 6

WW Spinach Artichoke Dip

4 servings.

Ingredients:
2 tbsp minced red onion
7oz bag baby spinach
3/4 cup chopped artichoke hearts (not marinated)
4 wedges laughing cow light cheese
2 tsp Hidden Valley Ranch dry mix (packet)
4 tsp grated Parmesan cheese
3tbsp fat free sour cream
2 tsp lemon juice

1-saute onion in nonstick skillet coated with cooking spray. Add spinach & cook until wilted
Add artichoke hearts
2-Add cheeses and stir until melted. Stir in sour cream and dry dip mix until heated through.
3-take off heat and add in lemon juice
4-makes 1 (1/3cup) servings-2points.

*This is the BEST dip I've had yet to date. This will be made often in the house. We loved it!

Mine came out to 3 points for 2 servings. I served this on Pita bread baked until crisp.

Towering Tostadas

This is from the Annual 2007 Weight Watchers Cook Book

Ingredients:
4 (5inch) corn tortillas
Cooking Spray
1 (16ounce) can fat-free refried beans
2 cups shredded lettuce
2 tablespoons finely chopped green onions
1 tablespoon cilantro
1/3 cup shredded 2% reduced fat Mexican Blend Cheese
1 orange or green pepper cut into 12rings
1/2 avocado, peeled & cut into 8 slices
1/2 cup pico de gallo
1/4 cup fat-free sourcream


Step by step-
1-Preheat oven 3508, lightly coat tortillas w/ cooking spray & bake for 6-8minutes.
2-Heat beans in a small pan until hot, stir often
3-Combine lettuce, onions & cilantro in a bowl, toss
4-Divide beans evenly among tortillas, top each tostada with 1/2cup lettuce mixture,
4 teaspoons cheese, 3 bell pepper rings, 2 avocado slices, 2 tablespoons pico de gallo,
1 tablespoon sour cream.

4 servings, serving size is 1 tostada each at 6 points each.

Honey Dijon Chicken

Ingredients:


4 boneless skinless chicken breasts
1/2 cup honey dijon dressing
2 tsp dill
1/2 onion chopped

Mix dressing, dill and onion together.

Coat chicken in dressing mixture(top chicken with remaining dressing) and
bake at 375* for 30-45minutes until the chicken is done. I cover with foil.


I like to add those crispy fried onions to the top at the end of the baking.

I also served this with mashed potatoes & a veggie. So good & filling.