Baked spaghetti

Recipe makes 9 servings - 9 points plus per serving

Ingredients:
8 oz thin spaghetti (measured uncooked)
1.25 lbs 85% lean ground beef (measured raw)
26 ounces marinara sauce
8 ounces finely shredded part-skim mozzarella cheese
4 garlic cloves, minced
3 zucchini, peeled and sliced
1 cup button mushrooms, cleaned and sliced
1 onion, diced
2 tsp olive oil
Italian seasoning
Cayenne pepper
Cracked black pepper
Sea salt
Olive oil cooking spray

Directions:

Preheat oven to 350 degrees F.

Cook spaghetti in boiling water, drain well and set aside.  Brown ground beef, season with 1 tsp Italian seasoning, salt and pepper to taste, drain fat well and set aside. 

Heat 2 tsp olive oil in large frying pan.  Add diced onion, saute until it starts becoming transluscent.  Add garlic, zucchini and mushrooms.  Season with cayenne pepper, black pepper and salt to taste.  Saute until zucchini and mushrooms are tender, but not completely cooked.

Spray 9" by 9" baking dish with olive oil cooking spray.  Place 1/2 spaghetti on the bottom of the pan, top with 1/2 of the marinara, 1/2 the ground beef, 1/2 the vegetable mixture and 1/2 the cheese.  Repeat until all ingredients are gone.  Sprinkle top layer of cheese with Italian seasoning.

Bake at 350 F for 25 to 30 minutes until cheese is bubbly and slightly browned.

Cut into 3 rows of 3 squares to make 9 servings.

Baked chicken dinner with baked potato and garlic green beans

6 oz chicken breast with skin and bone, roasted in oven - 9 pp
9 oz baked russet potato - 6 pp
1/4 c Fage 0% fat Greek yogurt - 1 pp
Green beans sauteed with fresh garlic, steamed with fat free, reduced sodium chicken broth - 0 pp

Total: 16 points plus

Greek burger with mixed baby green and fruit salad

1/4 lb 80 % lean Organic ground beef (weighed before cooking) - 6 pp
Healthy Life whole wheat bun - 2 pp
1 TB tzatziki sauce from Trader Joe's - 0 pp (2 TB is 1 pp)
1/2 oz Organic feta cheese - 1 pp

2 cups mixed baby greens - 0 pp
1 cutie orange - 0 pp
1/2 green apple, sliced - 0 pp
2 TB Trader Joe's Champagne vinaigrette - 2 pp

Total: 11 points plus

Granola parfait with banana

1/2 cup Fage 0% fat plain Greek yogurt - 2 pp
Top with 2/3 c Bare granola - 6 pp
1 banana, sliced - 0 pp
Sprinkled with nutmeg - 0 pp

Total: 8 pp

Salmon dinner

5 oz wild caught Atlantic salmon - 6 pp (weighed after cooking)
3 1/2 oz sweet potato - 2 pp
2 slices of healthy life bread with 1 TB Brummel and Brown yogurt margarine, garlic powder and italian seasoning, broiled - 3 pp
1 cup green beans with 5 sprays I can't believe it's not butter with olive oil - 0 pp
1/2 cup roasted cauliflower, with sea salt, cracked black pepper and cayenne - 0 pp

Directions for cooking salmon:
Take a piece of foil, place salmon on foil (one piece per piece of foil), season with seafood seasoning, or seasoning of your choice (I use Lawry's Salmon and Seafood seasoning). Top with 2 slices of fresh lemon.  Make a tight packet with foil so juices won't leak when cooking.  Cook on 350 for 10 minutes. Fish is done when flaky.

A filling late lunch or light dinner, pasta salad paired with a mixed green and fruit salad

Salad (Left side) :
2 cups mixed baby greens - 0 pp
1/2 green apple, sliced - 0 pp
1 clementine - 0 pp
2 TB Trader Joe's Champagne Vinaigrette - 2 pp
1/2 cup pineapple chunks, in it's own juice, drained - 2 pp
Cracked black pepper to season

Pasta salad (right side):
2 oz multi colored mini rotini - 5 pp (weighed before cooking)
1 oz blue cheese, crumbled - 3 pp
1/2 cup green peppers, chopped - 0 pp
1 cup cherry tomatoes, halved - 0 pp

Directions for pasta salad:
Cook pasta until al dente, drain water (reserving about 1 TB of pasta water), return pasta to pan.  Add pasta water, blue cheese and veggies.  Stir over low heat until blue cheese melts most of the way.  Serve warm, room temp or cold.

Total: 12 points plus

Oatmeal with brown sugar, raisins and slivered almonds

I started with 1/2 cup of rolled oats cooked on the stove (raw measurement) - 4 pp
Topped with 2 TB Organic light brown sugar - 2 pp
1 oz Organic Thompson seedless raisins - 2 pp
1/2 oz sliced almonds - 2 pp

This was really filling, and yummy!  It kept me full for at least 5 hours, until lunch.

Total: 10 points plus