Better-For-You Three Cheese Baked Ziti

I left out the Italian turkey sausage but the original recipe also calls for 4 oz. of it. I am just not a fan. So this easily became a meatless main dish. If you would like to add it the recipe calls for it to be browned along with the onions.

Made 1/30/2015.

I actually really enjoyed this casserole. Not only is it quick to prepare, it made very little dishes to wash. I boiled my pasta, sauteed my onions, garlic, and zucchini, and combined all the rest of the ingredients in the same pot. Like I mentioned before I left out the turkey sausage and it tasted wonderful with just veggies in it. The low-fat ricotta made the sauce very creamy. I will definitely make again and I may add a few other veggies like whole tomatoes and mushrooms.

To Try: Italian "House" Salad with Cheesy Italian Dressing by Marlene Koch

To Try: Apple Cider Pork Chops From the Dinnertime Survival Cookbook by Debra Ponzek

To Try: Pasta with Walnut Ricotta Pesto

To Try: Chocolate Marshmallow Pudding from The Dinnertime Survival Cookbook by Debra Ponzek

To Try: Barbecued Chicken Burgers with Coleslaw

To Try: Meatloaf Burgers

To Try: Simple Spaghetti with Arugula and Parmesan

From: The Dinnertime Survival Cookbook

Simple Spaghetti with Arugula and Parmesan

1 lb. spaghetti
1/3 cup extra virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/4 to 1/2 teaspoon dried red pepper flakes
8 loosely packed cups baby arugula (about 1 lb.)
1/4 cup roughly chopped flat-leaf parsley (about a quarter of a bunch)
1/2 cup grated Parmesan cheese, plus extra for serving
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil over medium-high heat and cook the spaghetti according to the package directions.  Before draining, reserve 1 cup of the pasta cooking water.

Heat the olive oil and butter in a large skillet over medium heat and when the butter is bubbling, reduce the heat to low and saute the garlic for 1 to 2 minutes or until nearly golden brown.  Add the spaghetti to the skillet along with the arugula, parsley, and about 3/4 cut of the reserved pasta water. Mix well.

Add the Parmesan and toss until well mixed and heated through. Add a little more pasta water or olive oil if the pasta seems dry.  Season to taste with salt and pepper and serve with more grated Parmesan cheese on the side.

Serves 4 to 6.

To Try: Chili Beef and Pasta Bake

From Weight Watchers: What to Cook Now

Chili Beef and Pasta Bake

3 cups whole wheat penne
1 lb. ground lean beef (7 percent fat or less)
1 large onion, chopped
2 garlic cloves, mined
1 (28 oz.) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup part-skim ricotta cheese
1 cup shredded reduced-fat Monterey Jack cheese

1.  Preheat oven to 350 degrees.  Spray 9x13 inch baking dish with nonstick spray.

2.  Cook penne according to package directions omitting salt, if desired.  Drain and transfer to large bowl.

3.  Meanwhile, cook beef, onion, and garlic in large nonstick skillet over medium heat, breaking up beef with wooden spoon, until beef is browned, about 8 minutes.  Stir in tomatoes, chili powder, cumin, salt, and pepper; simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.

4.  Stir beef mixture, ricotta, and 1/2 cup Monterey Jack into penne; transfer to baking dish.  Sprinkle with remaining 1/2 cup Monterey Jack.  Bake until heated through and lightly browned, about 25 minutes.

To Try: Creamy Salsa Dip with Vegetables

From Weight Watchers: What to Cook Now

8 oz. fat-free cream cheese
4 oz. light cream cheese (neufchatel)
1/4 cup milk fat-free salsa
2 oz. shredded low-fat sharp Cheddar cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro (optional)
3 cups assorted cut-up vegetables

1.  Combine fat-free cream cheese, light cream cheese, and salsa in large bowl and beat with electric mixer on medium speed until well combined.  Stir in Cheddar, scallions, and cilantro, if using.

2.  Spoon into serving bowl, cover, and refrigerate 2 hours or up to 2 days.  Serve with vegetables.

To Try: Raspberry-Orange Corn Muffins

From Weight Watchers: What to Cook Now

Raspberry-Orange Corn Muffins

1 1/2 cups all-purpose flour
1/2 cup cornmeal
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
3 tablespoons canola oil
1 large egg
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen raspberries

1.  Preheat oven to 400 degrees.  Line 12-cup muffin pan with paper liners.

2.  Whisk together flour, cornmeal, 5 tablespoons sugar, baking powder, baking soda, and salt in large bowl.  Whisk together buttermilk, oil, egg, and orange zest in small bowl.  Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.  Gently stir in raspberries.

3.  Fill muffin cups evenly with batter and sprinkle evenly with remaining 1 tablespoon sugar. Bake until muffins spring back when lightly pressed, 15-20 minutes.  Let cool in pan on wire rack 5 minutes.  Remove muffins from pan and let cool on rack about 15 minutes longer. Serve warm.

Notes: Store at room temp for 3 days or freeze for up to 3 months.