WW Baked Ziti

Course: main meals
PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy

Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*

Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions

* Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.

* Cook pasta according to package directions; rinse with cool water and drain.

* While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

* To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=224411

Lazy Day Crock Pot Brunch

Ingredients:

* 8 slices bacon
* 28 oz pkg frozen shredded hash browns, thawed
* 2 teaspoons EACH salt and pepper, or to taste
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup onion, diced
* 2 cups ham, cut into cubes
* 2 cups shredded cheddar cheese
* 12 eggs
* 1/2 teaspoon Dijon-style mustard
* 2 cups milk
* Pam

Directions:

Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Number of Servings: 8
Notes: This is easy and great tasting for a brunch or a morning when you have overnight guests.

http://recipes.betterrecipes.com/betterrecipes/recipes/printRecipe.jsp?recipeId=mem2343200018

Pecan Pie

Ingredients
________________________________________
• 1/4 cup butter
• 1/2 cup sugar
• 1 cup dark corn syrup
• 1/4 t. salt
• 3 large eggs
• 1 cup coarsely chopped pecans
• 1 9-inch unbaked pie shell
How to make it
________________________________________
• Preheat oven to350 degrees
• Cream butter. Gradually add sugar and beat until fluffy. Add corn syrup and salt. Beat well. Add eggs one at a time, beating well after each addition. Stir in pecans.
• Pour into pie shell. Bake 50 to 55 mintues or until a knife inserted halfway between the outside and the center comes out clean.
• Cool completely before serving.

From Better Homes and Garden Cook Book

Red Lentil Thai Chili

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve.

http://www.theppk.com/2010/12/red-lentil-thai-chili/

Chocolate Pretzel Rings

Chocolate Pretzel Rings

Rated: Submitted By: Kim Scurio Prep Time: 25 Minutes Cook Time: 5 Minutes Ready In: 30 Minutes Servings: 24

"'If you like chocolate-covered pretzels, you'll love these simple snacks,' promises Kim Scurio of Carol Stream, Illinois. 'They're fun to make any time of year because you can color-coordinate the M&M's to each holiday.'"

Ingredients:

48 pretzel rings or mini twists 1 (8 ounce) package milk chocolate

kisses 1/4 cup M&M's

Directions:

1.

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

Orange-Cilantro Black Bean Salad

Course: side dishes PointsPlus™ Value:    2 Servings:  4 Preparation Time:  15 min Cooking Time:  5 min Level of Difficulty:  Easy

Save time by swapping 1 1/2 cups of canned mandarin oranges for the fresh orange segments. Just make sure they're packed in their own juices, not syrup.

Ingredients

	1/2 tsp olive oil
	1/2 medium red onion(s), cut into thin wedges
	2 clove(s) garlic clove(s), finely chopped (medium)
	1/4 tsp Cumin seeds
	1 cup(s) canned black beans, rinsed and drained
	2 Tbsp cilantro, fresh, chopped
	2 tsp red wine vinegar
	2 medium orange(s), peeled, segmented*
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.
  
• Stir in black beans and cook just until heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and oranges. Season to taste and serve. Yields about 3/4 cup per serving.

Pork Chops with Mango Salsa

3/4 inch thick boneless pork chops - 3 chops

1/2 tsp salt

1/2 tsp red pepper

1/2 tsp black pepper

mango salsa

Mix salt and peppers together and coat one side of each pork chop.  Spray oven safe dish with non stick cooking spray and lay chops in pan, pepper side up.  Bake in 425° oven about 35 minutes.  Serve with mango salsa.