Super-Easy Spaghetti & Meatballs

Ingredients:

• 1 lb. lean ground beef
• 1/4 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1  1/2 tsp. dried Italian seasoning
• 1 1 /2 tsp. salt
• freshly ground black pepper
• 12  oz. whole wheat spaghetti
• 1 (24 oz.) jar fat-free tomato sauce
• 1/4 cup chopped basil

Makes 6 Servings

1. Preheat oven to 350 F. Line large rimmed baking sheet with parchment paper.
2. Mix together beef, bread crumbs, Parmesan, egg, Italian seasoning, and salt in a large bowl until blended well but not over mixed. With damp hands, shape into 30 (1 1/4-inch) meatballs and place on prepared baking sheet. Bake, shaking baking sheet every 5 minutes for even browning, until cooked through, about 15 minutes. Keep warm.
3. Meanwhile, cook spaghetti according to package directions. Drain and keep warm.
4. Heat tomato sauce in large pot over medium-low heat. Add meatballs and spaghetti; toss until coated evenly with sauce. Transfer to  serving bowl and sprinkle with basil.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your spaghetti and meatballs and eat them too. This classic Italian comfort food is very easy to prepare and enjoyable to eat. If you  don't have Italian seasoning on hand, use a combination of basil, oregano, and/or parsley and the meatballs will be just as tasty. I highly recommend using homemade Puttanesca Sauce in this recipe because the sauce  ands a touch of zing to a classic comfort food.

Ragu Bolognese

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. lean ground beef
• 1/2 cup dry red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 (28 oz.) can petite diced tomatoes
• 1/2 cup low-fat milk
• 1/2 lb. whole wheat spaghetti
• 1/4 cup grated Parmesan cheese

Makes 6 Servings (1 cup per serving)

1. Heat oil in a large deep skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring, until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, stirring, until creamy and thickened, about 5 minutes longer.
2. Meanwhile, cook spaghetti, according to package directions, omitting salt if desired; drain well.
3. Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a taste of Italy. Don't be intimidated by all the ingredients. Once you get your mise en place together, it's all smooth sailing from then on. The original recipe calls for dry white wine but I prefer red wine with my ground beef. You can use ground turkey, chicken, pork or veal in the Bolognese and this dish will still be deliciously comforting. You can use the white wine with the white meat and the red wine with the ground beef. I also recommend 3 garlic cloves minced in with the vegetables for a more aromatic flavor and garlic always makes everything taste better. If you make this dinner, I promise you it will bring your family and friends to the table and people will love it. As for the olive oil, you can use a variety of Mediterranean in fused olive oil in this dish. For a selection, visit www.TheImperialOlive.com.

Chicken Cacciatore

Ingredients:

• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup onion, finely diced
• 1 cup bell peppers, chopped
• 2 cups mushrooms, sliced
• 4 (4 oz.) boneless, skinless chicken breasts, cut into 2-inch chunks
• 2 cups diced tomatoes
• 2 cups cooked whole-wheat spaghetti

Makes 4 Servings

1. Heat the oil in a medium saucepan over medium-high heat. Add garlic, onion, peppers, and mushrooms. Saute for 4 minutes until mushrooms release their juices.
2. Add the chicken; sauté until golden brown on all sides, about 5 minutes.
3. Add tomatoes and bring to a boil. Reduce heat to low; simmer for 15 minutes. Place spaghetti in a shallow bowl. Top with chicken and vegetable mixture.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Weight Watchers KickStart Your Success booklet. This is a great way to kick-start your healthy lifestyle. If you're ever craving Italian food but you don't want to go to the restaurant, you can make this Italian classic at home in 30 minutes or less. This dish is heavenly delicious with or without the pasta. Don't forget to pound the chicken before you cook it because it will be easier to cook. I also highly recommend adding a splash of dry white wine when cooking the caccitore because wine always makes everything better. This Italian classic will quickly fill you up and leave you satisfied. One bite of this dish and you won't go out for Italian again (unless you're in Italy). 

Shrimp Scampi with Whole Wheat Pasta

Ingredients:

• 8 oz. whole wheat spaghetti or cappellini
• 3 tbsp. extra-virgin olive oil
• 1 medium red bell pepper, thinly sliced
• 5 large garlic cloves, minced
• 1/2 dry white wine or lower-sodium chicken broth
• 1/8 tsp. red pepper flakes, or to taste
• 1 1/2 lbs. peeled and deveined large shrimp
• 2 tbsp. fresh lemon juice
• 1/3 cup chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain.
2. While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and pepper flakes. Bring to a simmer and cook until the liquid is slightly reduced, about 1 minute longer.
3. Add the shrimp and cook, stirring, until they turn pink and just opaque in the center, about 3 minutes. Remove the pan from the heat and stir in the lemon juice.
4. In a large serving bowl, combine the drained pasta, shrimp mixture, and parsley. Season with salt and pepper to taste. Toss well and serve.

WW POINTS VALUE: 12 Pts. with pasta; 8 pts. without pasta

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love shrimp scampi? You can make this international classic in less than 30 minutes without breaking the bank. Shrimp scampi usually contains a lot of butter and pasta. This recipe uses olive oil in place of butter and uses whole wheat pasta to lighten the dish up. The bell pepper adds color along with the garlic. The combination of white wine, chicken broth and lemon juice is so heavenly with the shrimp and pasta. You can make a restaurant quality meal at home in 30 minutes or less and be just as delicious.

Spaghetti with Ricotta and Fresh Tomato Sauce

Ingredients:

• 8 oz. whole-wheat spaghetti
• 6 large plum tomatoes, finely chopped
• 3/4 cup part-skim ricotta cheese
• 1/4 cup freshly grated Parmesean cheese
• 1/2 cup chopped fresh basil, plus basil leaves for garnish
• 3 garlic cloves, minced
• 2 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 ( 1 1/2-cup)

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to the package directions al dente.
2. While pasta is cooking, in a large bowl,combine the tomatoes, ricotta, Parmasean, chopped basil and garlic.
3. Reserve 1/4 cup of the pasta cooking liquid, drain pasta. Add pasta to the bowl with tomato mixture. Add oil, salt and pepper; toss gently. Add reserved cooking liquid and stir to make a sauce. Garnish with basil leaves and serve warm.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Taste Summer Cookbook. I have always wanted to try this recipe and today was the perfect day for this dish because it was a little hot outside to grill and I wanted some comfort food to fill me up. This was such a delicious dish I would have it again. The taste of a summer-fresh tomato from the farmers' market mixed in with ricotta, basil and Parmesean cheese. This dish is perfect for warm weather dinning because the only thing you have ot cook is the pasta. The sauce is cold and heavenly and can be used to make a different kind of grilled cheese sandwich for lunch the next day (if you have any sauce leftover!). I like to think of this dish as the alternative to spaghetti and meatballs and it's the perfect meal for vegetarians. One bite of this dish and you'll feel like you're in Italy.