Lucy's Lasagna

Ingredients:

2 lbs or 1 ½ lbs. ground beef

 3 tablespoons parsley flakes

 3 tablespoons parmesan cheese

2-15 oz. cans of tomato sauce

 2-10 oz. cans of tomato puree

1-12 oz. can of tomato paste

1-14.5 oz. can diced tomatoes.

1 box lasagna noodles

2 ½ cups mozzarella cheese

2 ½ cups mild cheddar cheese

2 ½ cups Edam of Gouda cheese

Directions:

Brown the ground beef with the parsley flakes, parmesan cheese, and pepper and salt. Then add the tomato sauce, tomato puree, tomato paste and diced tomatoes to the beef and simmer on low for 30 minutes. Meanwhile, boil the box of lasagna noodles per directions on box. Once the noodles and beef mixture is cooked, begin layering ingredients in a deep casserole or dish pan. First put half of the sauce mix on the bottom, then layer half of the cooked noodles, then put all of the cheeses on, then the rest of the noodles, and finally the rest of the sauce mix. Sprinkle parmesan cheese on top. Cover with tin foil and cook at 350 degrees for 45 minutes to an hour or until all of the layers are cooked thoroughly. You can also make this and freeze it for a meal later on. If you do this, cook it at 325 degrees for 1 ½ to 2 hours.

BBQ Chicken Pizza

Ingredients:

1 1/2 C Diced chicken breast
2 C part-skim mozzarella cheese
2 TBS chopped onions
1 TBS chopped cilantro
1 tsp crushed red pepper flakes
1 tsp minced garlic
1/2 C reduced fat parmesan cheese, grated
1 roll Pillsbury Thin Crust Pizza Dough
2/3 C + 2 TBS BBQ Sauce, any variety


Directions:

Preheat oven to 400 deg (425 if using pizza stone according to dough package instructions). Prepare dough as instructed on packaging. Dice chicken and cook in small amount of oil until cooked through, about 10 minutes. Transfer chicken to small bowl and mix with 2 TBS BBQ Sauce. Spread remaining sauce on pizza dough & top with chicken, onions, garlic, pepper, cheeses & cilantro. Cook about 10-12 minutes or until crust is golden and cheese is melted. Makes 8 servings.

6 WW pts per serving.

Smoky Orange BBQ Shrimp Skewers

Ingredients:

3 TBS BBQ Sauce
2 TBS Chopped Cilantro
1 tsp orange zest, plus extra for garnish if you so choose
1 1/2 TBS fresh orange juice
1 tsp apple cider vinegar
1 lb extra large shrimp, shelled & clean - I use the previously cooked kind
2 TBS Chopped onion
1/4 tsp ground cumin


Directions:

Combine BBQ suace, cilantro, orange zest, juice, vinegar & cumin in a large bowl. Add shrimp & toss to coat. Let marinate at least 10 minutes. Thread 5-6 shrimp onto each of the four 12" skewers & brush with remaining sauce. Lightly coat skewers with cooking spray.

Grill skewers on med-high heat, turning as needed, just until shrimp are cooked through (about 6-8 minutes). Remove to serving plates/platter & sprinkle with remaining onion & orange zest as a garnish (optional). Makes about 4 skewers.

3 WW pts per skewer.

Rosemary Shrimp Skewers

Ingredients:

3 TBS Olive or Canola oil
3 TBS lemon juice
3 Cloves garlic - smashed or minced
2 tsp minced rosemary
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs extra large shrimp, shelled & clean - I use the previously cooked kind
Crushed red pepper (to taste)
Chili powder (to taste)


Directions:

Combine oil, lemon juice, garlic, rosemary, salt, pepper(s) and chili powder in a medium bowl. Add shrimp, toss well. Cover & marinate at least 15 minutes in the refridgerator. If using wooden skewers, soak in water for 20 minutes to prevent scortching.

Heat grill to med-high heat. Thread shrimp on skewers (about 5 shrimp per skewer) and brush with remaining marinade. Lightly mist with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Makes about 8 skewers.

3 WW pts per skewer.

Crockpot Creamy Potato Soup

Ingredients:

8 C potatoes, diced
1/3 C chopped onion
3 (14 1/2 oz) cans chicken broth
1 (10 3/4 oz) can 98% fat free cream of chicken soup
8 oz fat free cream cheese, cubed

Directions:

Mix all ingredients except cream cheese into crockpot. Cook on low 8-10 hrs until potatoes are tender. Add cream cheese and blend (I also added 1/4 C shredded cheddar cheese). Top with shredded cheese, bacon bits and chives if desired. Makes 6 servings.

5 WW points per serving

Fruit Salad and Orange Honey Yogurt Dressing

Salad:

1 bunch (head or whatever) of romaine lettuce, chopped

1 medium orange, sliced (use the peel for the zest for the dressing below)

2 kiwis, sliced

1 packaged blueberries

1/2 package strawberries, chopped

2 apples, chopped (I used Granny Smith brand)

1 C dried cranberries

1 C cinnamon brown sugar roasted almonds (I used Blue Diamond brand)

Dressing:

12 oz. Light Vanilla Yogurt

2 TBS Honey

1/2 tsp vanilla extract

2 TBS orange zest

Mix all salad ingredients in bowl and mix all the dressing ingredients together in a small bowl or container. (I used an old yogurt container so I could use the rest later).

So tasty! The dressing serves about 10, the salad probably about 5. It's about 3 WW pts per serving.

Mexican Casserole

Ingredients:

1 can fat free cream of mushroom soup

1 can fat free cream of chicken soup

1 can water

1 can black beans, drained and rinsed

1 can diced tomatoes with chilies, drained (use plain diced tomatoes if you don't want it really spicy)

1 1/2 c brown rice

1 pkg taco seasoning (I made my own seasoning to save on the sodium. See bottom for the ingredients)

cilantro and green onions chopped (optional)

frozen boneless, skinless chicken breasts (about 1 lb.)

shredded cheddar cheese (optional-not included in point value)

Directions:

Preheat oven to 350 deg. Spray 13"x9" casserole dish with cooking spray. Wisk soups, water and seasoning in bowl, then add rice and stir. Pour into bottom of dish. Place chicken breasts FROZEN over soup/rice mixture. Pour beans and tomatoes over chicken. Add cilantro and green onions on top if you choose. Cover with foil. Bake for 1 hour 40 mins. Remove foil and sprinkle cheese over top to melt if you want cheese. Makes 8-12 servings depending on how hungry you are! This is really filling and can be really spicy with the seasonings below and chilis. I added a couple tablespoons light sour cream over top.

*Home-made taco seasoning*
1 TBS chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp crushed red pepper flakes
1/2 tsp black pepper

8 servings = 5 WW per serving