Description:
"No matter what the season, plum tomatoes blended with garlic, sweet
pepper, and sage make a tasty sauce for pasta."
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
1 tablespoon olive oil
1 1/2 pounds Roma tomatoes -- peeled and quartered
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small green or yellow pepper -- cut into thin strips
1 tablespoon snipped fresh sage
OR
1 teaspoon dried sage -- crushed
4 ounces whole wheat linguine or fettuccine
For sauce, in a medium saucepan cook the garlic in hot oil for 30 seconds. Stir in the tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 minutes. Stir in sweet pepper and sage. Simmer, uncovered, about 5 minutes more or until desired consistency.
Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan. Add sauce to cooked pasta; toss genlty to coat.
This sounds great to me but I haven't tried it yet. It's from Robyn at Dottie's Weight Loss Zone.
Tuna/Avocado Salad
--------------------------------------------------------Yesterday I threw a bunch of things together for lunch and it was SO delicous! I love when accidents happen like that:
1 can of tuna (small)
1 avocado, diced
1/2 can of black olives, sliced
1/2 cup sliced celery
1/2 can Rotel, Mexican flavor with lime and cilantro
1 can kidney beans, drained
small "blob" of FF Miracle Whip
This one is from Ladypit at Recipezaar. I've tried some of her other Core recipes and they are quite good. I've not tried this one yet but I plan to with some spinach greens.
Baby Greens and Garlicky White Bean Salad
This is a very garlicky salad. A nice fast dinner. A slight adaptation from a recipe in "Weight Watchers Miracle Foods" cookbook. Each serving is 3 points as written. Though I suggest a tad more sauce, which would make the points go up a smidge. Red onion is prefered because of the milder taste. If you like the taste of raw onion, then yellow is fine too. The original recipe called for serving it immediately. I like to let it sit a few minutes so the tastes will meld, but it would not keep for more then an hour or 2. If you don't have baby greens, spinach would be excellent.
2 1/4 cups baby greens
1 (15 ounce) can navy beans
1/2 cup sliced onions
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 clove garlic, minced (or more to taste)
1/4 teaspoon salt
1/8 teaspoon pepper
4 servings - 10 mins prep
Chop the greens finely.
Mix them, the rinsed and drained beans, and the onion in a bowl.
In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
Add the salt and pepper and mix it all well.
Add the dressing to the greens and toss it together.
Let it sit about 5 minutes so the tastes will meld.
Some have recommended to mix all but the greens ahead of time to let the flavors marinate. Then when you are ready to serve mix in with the greens.
Leftovers are a big plus for me, you just have to make sure that you don't overlap your grains/ground meat in the process!
I like lots of lettuce wraps for lunch too... anything from a tuna salad sammich filling wrapped in lettuce instead, also chicken salad sammich filling wrapped in lettuce.
The new Light Progresso Soups that are 0 pts per serving are fabulous too! I've been having a serving of that and adding in some canned chicken for a quick meal to take to work with me!
Veggies veggies and more veggies! I love to make a salad (with no lettuce hah) of broccoli, cauliflower, carrots, radishes, cucumbers, and sometimes a green apple too and top it with some spicy homeade salsa! YUMMY! You can also add canned chicken or tuna to the mix and have a nice filling meal!
I found this recipe on Kraft's website. There are alot of good ones there. I believe it would be considered core. Haven't tried it yet, but it got alot of good reviews on Kraft's website.
Black bean & Mango Chicken Salad
1/2 lb grilled cut up chicken breast
1 can (16 oz) Black beans rinsed and drained
1 Pkg(10 oz) frozen corn thawed and drained
1 Cup chopped ripe mango
1/2 C chopped red pepper
1/3 C chopped red onion
1/3 C chopped cliantro
1/4 c lime juice
1 Envelope Good Seasons Italian Salad Dressing and Recipe Mix
Toss all together in Large bowl. Refridgerate a couple hours.
1 precooked chicken breast chopped
1 small stalk of celery diced
1 slice of onion diced
dash of salt and pepper
1 Tablespoon FF Mayo
2 large iceberg lettuce leaves
Mix first 5 ingredients.
Divide between lettuce leaves and roll up to form a wrap.
Cook up yellow squash in olive oil, throw in some corn and mushrooms. Then cook the inca red quinoa according to directions and mix together.. it's pretty and yummy!
glen
Black bean & Mango Chicken salad
