Ingredients:
3/4 pound(s) uncooked chicken or turkey sausage, casings removed
1 T. olive oil    
1 cup shredded carrots
1 medium onion, chopped
28 oz canned diced tomatoes   
10 oz frozen green peas, thawed    
2 T.  tomato paste   
3 tsp. of your favorite Italian herbs
Salt and pepper to taste
12 oz uncooked whole-wheat rigatoni pasta, cooked according to package 
8 oz shredded part-skim mozzarella cheese   

Instructions:

Preheat oven to 350 degrees F. 

Brown sausage in 1T. olive oil.  Remove from skillet and set aside.  Add carrots and onions to the skillet and saute about 3 minutes, or until soft.  Add the tomatoes, peas, tomato paste, herbs, salt and pepper.  Cook 5 minutes until nicely settled.  Add cooked pasta and half of the cheese.  Stir. 

Spread evenly in 9 x 13 baking pan, and top evenly with remaining cheese.  Baked until the cheese has melted and the casserole is bubbling, about 20 minutes.  Let stand at room temperature for 20 minutes before slicing into 8 pieces.

Weight Watchers PPs:  8

Ingredients:

1 1/2 lb. strawberries, hulled and sliced (about 6 cups)   
1/2 cup(s) Splenda   
1/2 tsp salt   
12 oz angel food cake, prepared from cake mix, cut into 1/4-inch slices   
4 cup(s) fat-free vanilla frozen yogurt   
  
Instructions:
 
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes
to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about
half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. 
 
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. 
 
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding.  Slice into 12 pieces and serve. Yields 1 piece per serving.

Weight Watchers: 3 PPs
 
 

Ingredients:

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, or crumbed bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Instructions:

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly.   

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Note:  Can freeze pre-made recipe for up to 2 weeks.  Thaw in the refrigerator overnight.

Weight Watchers: 5 PPs