Cheese Stuffed Shells- PointsPlus Value = 9 (4 shells)

Last week a former neighbor that I hadn't seen in over 8 years walked into the Monday morning meeting that I was leading.  As I left I was reminded of a recipe that she had given me that I have been making for years.  This is one of those things that I make that out of town visitors ask for.  I have simplified it so much that she probably won't even recognize it as originally hers if she sees it.

2 boxes of Jumbo Pasta Shells
1 45 oz jar of Prego Spaghetti Sauce
4 cups fat free cottage cheese
16 oz grated jack cheese
2 large eggs, slightly beaten
Garlic Powder to taste
3/4 cup grated Parmesan cheese

Cook two boxes of Jumbo Shells according to directions.  You will only use 68 of them.  While they are boiling, combine cottage cheese, eggs, jack cheese, and garlic powder in a large bowl.  Put a small amount of sauce in the bottom of each oblong pan.  (You will use 2-3)  Spoon filling into each shell.  Top with remaining sauce and grated Parmesan cheese.  Bake at 375 for 30 minutes.

Ranch Dressing- 1 PointsPlus Value

Jeanne in the Wednesday night meeting went on a mission to find the perfect low points ranch dressing recipe.  After her mission  was accomplished, she came back to report.  Here is her recipe.
1 packet of Hidden Valley Ranch seasoning packet
1 cup 1% milk
1/2 cup plain Greek yogurt
1/2 cup fat free mayo
PointsPlus value = 1 for 1/4 cup

Lasagna- 12 points

For this Lasagna, I have taken what I like from 3 different recipes.  My mother would be so proud!  One is found in the Weight Watchers Getting Started book.  One is from the Weight Watcher's Just 5 recipe book.  And the switch from ricotta cheese to cottage cheese  is from my mother-in-law's recipe.  I ran the final product through the e tools recipe builder to determine a points plus value.

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove
1 45 oz jar of Prego Italian Sauce (I use the Fresh Mushroom kind.)
1/4 tsp crushed red pepper flakes
2 cups fat free cottage cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
8 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese

Heat a large nonstick skillet over med-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in Prego sauce.  Simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together cottage cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker (Or casserole dish if you would rather bake it.  This is what I usually do.)  Arrange 4 lasagna sheets over beef mixture.  You will have to break some of them to make this work right.  Top with half of cottage cheese mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

If you're using a slow-cooker:  Cover slow cooker and cook on low setting for 4 to 6 hours.  Remove cover; turn off heat.  In a samll bowl, combine remaining 1/2 cup mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

If your baking in the oven:  Combine remaining mozzarella cheese and Parmesan cheese.  Sprinkle over the top and cover with foil.  Bake 30 min at 375 (or assemble early and refrigerate; bake 45 min.) Let stand 10 minutes before serving.

1/6 of dish per serving.  That's A LOT!

Roasted Sweet Potatoe Wedges- 2 points

I made a rule that I only post recipes that my family has liked enough to make at least twice.  Since I made these twice in three days, I had to post the recipe.  It comes from the Weight Watcher's Three Month Tracker.

2 large sweet potatoes, washed and patted dry
1 tsp olive oil
1/4 tsp salt
1/4 tsp dried rosemary, crushed

Preheat oven to 425 degrees.  Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet.  Drizzle with oil; sprinkle with salt and rosemary.   Roast for 15 minutes; toss and roast until potatoes are tender about 15 to 20 minutes more.  Makes 4 servings.  4 wedges per serving.  (I weigh the wedges to determine the points.  3 oz are 2 Points)