baked ziti with turkey sausage

Baked Ziti with Turkey Sausage

8 PPV (Weight Watchers Points Plus Value)

Ingredients

	3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed (if using mild, add more seasoning including red pepper flakes)
	1 medium uncooked onion(s), chopped
	1 medium green pepper(s), chopped
	28 oz canned diced tomatoes
	10 oz frozen green peas, thawed
	2 Tbsp canned tomato paste
	1 tsp dried oregano
	1 tsp dried basil
	1/2 tsp dried thyme
	1/2 tsp fennel seed
	1/2 tsp table salt, or to taste
	1/2 tsp black pepper, freshly ground
	12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions (or probably any similar pasta shape - I used penne)
	6 oz shredded part-skim mozzarella cheese

Instructions

• Position the rack in the center of the oven and preheat the oven to 350°F.
  
• Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
  
• Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
  
• Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
  
• Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.
  
• Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving. 

***
I'm surprised to say - this even freezes and reheats well!  It's very satisfying, especially with a salad.  I'm not a huge pasta fan (anymore), but this satisfies the rare cravings. I thought the peas would be weird and unnecessary increase in PPV, but they work really well with the dish.

chicken with olives and dates

From Weight Watchers New Complete Cookbook (adapted to increase spices).

1 T olive oil
4 garlic cloves, crushed
2 tsp minced fresh ginger
2 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp icnnamon
1/4 tsp salt
1 pound skinless boneless chicken thighs
1/4 c low-sodium chicken broth
1/4 c dried apricot halves, chopped
2 pitted dates, coarsely chopped
10 small kalamata olives, pitted and chopped
1 T grated lemon zest
1 T water

*Prepare marinade: combine oil through salt in a ziploc bag, then add chicken - squeeze out air, coat chicken, seal bag.  Refrigerate turning once for one hour.  Drain and discard marinade.

*Spray large nonstick skilled with nonstick spray, heat.  Add chicken and broth, cook covered for 15 minutes. Turn chicken over, sprinkle with apricots, dates, olives, lemon zest, water. Cook, covered, checking occasionally, until the chicken is cooked through, about 15 minutes longer.  If chicken begins to stick to skillet, add 1-2 T more water.

*Serve with couscous.

***Makes 4 servings.  Per serving: 5 points plus value, 202 ccal, 8 g fat, 2 g sat fat, 0 g trans fat, 82 mg chol, 296 mg sod, 9 g carb, 1 g fib, 23 g prot, 35 mg calc.

slow-cook dal soup

From Weight Watchers New Complete Cookbook.  It is really good as leftovers, including frozen and reheated.  It can be with rice, but it's complete all on is own and quite satisfying.

Slow-Cook Dal Soup

Dal is an Indian dish usually made with lentils. It is sometimes served as a soup and sometimes as a side dish or condiment to complement a buffet or other Indian foods.

Makes 8 servings

1 lb red lentils, picked over and rinsed
3 cloves garlic, minced
2 medium onions, chopped
2 medium carrots, peeled and chopped
1 T grated fresh ginger
1 T canola oil
2 t ground cumin
2 t ground coriander
1/2 t ground turmeric (optional)
1 t salt (to taste)
4c low sodium vegetable (or chicken) broth
2 c water

In a slow cooker, place the lentils, garlic, onions, carrots, ginger, oil, cumin, coriander, turmeric and salt. Pour in the broth and water; stir to combine. Cover and cook on low until the lentils are soft and the vegetables tender, 9-10 hours.

Per Serving (1 cup):  5 points plus, 235 Cal, 2g Fat, 0g Sat Fat, 0 g Trans Fat, 0 mg chol, 547mg sodum, 39 g carb. 10 g Fiber, 16 g. protein, 70 mg calcium