[Kempyd]

Does anyone have any ideas on what to cook for one person. My hubby is not home for a good bit of my meals and I am getting sick of eating the same old things. I don't want to cook large amounts of things and I am also looking for lunch ideas. Can anyone help me?

[Kelly_S]

How about some of these recipes:

• Exported from MasterCook *
Macaroni & Cheese for One - 6 Points

Recipe By : WW Mag. N/D'98
Serving Size : 1 Preparation Time :0:00
Categories : Recipes For One

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hot cooked macaroni
1/4 cup fat-free cottage cheese
3 tablespoons shredded cheddar cheese
3 tablespoons skim milk
dash salt & pepper

Combine all ingredients in a small baking dish; stir. Bake at 350 degrees
for 15 minutes or until bubbly. POINTS: 6.

MC Formatted by Sue B 10-22-98 and submitted to the WW forum.

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• * Exported from MasterCook *

Oven "Fried" Potatoes - 2 Points

Recipe By : Weight Watchers Quick Start Plus Cookbook Page 131
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces baking potatoes
2 teaspoons vegetable oil
dash salt
dash pepper

1. Preheat oven to 350 degrees F. Pare potatoes and cut into thin strips. In medium bowl combine potato strips, oil, salt and pepper; toss to coat so that all oil is used to coat potatoes.

2. On nonstick baking sheet arrange potatoes, leaving space between strips; bake for 20 minutes. Using a spatula, turn potatoes over; bake until browned and crisp, about 20 minutes longer.

Each serving provides: 1 Bread Exchange; 1 Fat Exchange

Per serving: 106 calories; 2 g protein; 5 g fat; 15 g carbohydrates; 7 mg calcium; 67 mg sodium; 0 mg cholesterol

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 90.6
Fat grams: 4.6
Fiber grams: 1.0
Carbohydrate grams: 11.5
• * Exported from MasterCook *

Parmesan Fillets - 3 Points

Recipe By : Weight Watchers Meals in Minutes Cookbook Page 73
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
2 teaspoons fresh lemon juice
7 ounces flounder fillet -- or scrod fillet
1/2 ounce grated Parmesan cheese -- divided

1. Preheat broiler.

2. Cut fillet in half.

3. In cup or small bowl combine oil and lemon juice. On nonstick baking sheet arrange fillets and using pastry brush, brush one side with 1/2 of the oil mixture. Sprinkle top of fillet with half of cheese. Broil until golden brown, about 2 minutes.

4. Turn fillet with spatula, brush with remaining oil mixture. Sprinkle top with remaining cheese. Broil until golden brown and fish flakes easily when tested with a fork, about 2 more minutes.

Each serving provides: 3 Protein Exchanges; 1 Fat Exchange

Per serving: 177 calories; 23 g protein; 7 g fat; 1 g carbohydrates; 103 mg calcium; 200 mg sodium; 57 mg cholesterol; 0 g dietary fiber

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 140.8
Fat grams: 7.1
Fiber grams: 0.0
Carbohydrate grams: 0.7
• * Exported from MasterCook *

Creamy Diced Potatoes - 3 Points

Recipe By : Weight Watchers Meals In Minutes Cookbook Page 227
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine
2 tablespoons green onions -- thinly sliced
3 tablespoons half and half
2 tablespoons sour cream
6 ounces cooked diced potatoes
1/2 teaspoon salt
1/8 teaspoon white pepper

1. In 9-inch nonstick skillet melt margarine; add scallions/green onions and saute over medium heat until softened, about 1 minute. Add half and half and cook , stirring occasionally, until mixture begins to come to a boil, about 1 minute; stir in sour cream. Reduce heat to low; add potatoes, salt and pepper and stir to combine. Cook, stirring frequently, until potatoes are heated through and mixture thickens, 1 to 2 minutes.

Each serving provides: 1 Bread Exchange; 1/8 Vegetable Exchanges; 1/2 Fat Exchanges; 70 Optional Calories

Per serving: 152 calories; 3 g protein; 8 g fat; 19 g carbohydrates; 55 mg calcium; 591 mg sodium; 15 mg cholesterol; 2 g dietary fiber

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 146.9
Fat grams: 7.6
Fiber grams: 1.5
Carbohydrate grams: 17.5
• * Exported from MasterCook *

Oriental Shrimp and Cucumber Salad - 4 Points

Recipe By : Weight Watchers Meals in Minutes Cookbook Page 85
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons teriyaki sauce
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon dillweed -- chopped
1 clove garlic -- minced
1/2 teaspoon ginger root -- minced
1/4 pound small cooked shrimp -- cut lengthwise
1/2 cup cucumber -- thinly sliced
1/4 cup sliced onion -- preferably red onion
8 lettuce leaves
6 cherry tomatoes -- cut in halves

1. In a medium mixing bowl (not aluminum*) combine teriyaki sauce, oil, vinegar, lemon juice, dill, garlic and ginger root; mix well. Add shrimp, cucumber and onion and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.

2. To serve, line chilled serving platter with lettuce; top with shrimp mixture and tomato halves.

Each serving provides: 2 Protein Exchanges; 2 1/4 Vegetable Exchanges; 1 1/2 Fat Exchanges

Per serving: 158 calories; 14 g protein; 8 g fat; 9 g carbohydrates; 66 mg calcium; 825 mg sodium; 111 mg cholesterol; 1 g dietary fiber

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 170.8
Fat grams: 7.8
Fiber grams: 1.9
Carbohydrate grams: 12.0
• * Exported from MasterCook *

Pork Fried Rice - 5 or 6 Points

Recipe By : Weight Watchers Meals in Minutes Cookbook Page 279
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons peanut oil -- or vegetable oil
1 cup scallions or green onions -- sliced diagonally
1 cup celery -- sliced diagonally
1 cup sliced mushrooms
1 1/2 cups cooked instant rice
1 ounce cooked pork -- shredded
1 tablespoon soy sauce, low sodium
1 egg -- slightly beaten

1. In 9-inch nonstick skillet heat oil; add vegetables and cook over high heat, stirring frequently, until tender crisp, 3 to 4 minutes. Add rice, pork, soy sauce and cook, stirring constantly, until rice is lightly browned, 2 to 3 minutes. Stir in egg and continuing to stir, cook until egg is set, about 1 minute.

Each serving provides: 1 Protein Exchanges; 1 1/2 Bread Exchanges; 3 Vegetable Exchanges; 1 Fat Exchange

Per serving: 283 calories; 12 g protein; 9 g fat; 38 g carbohydrates; 74 mg calcium; 400 mg sodium; 150 mg cholesterol; 4 g dietary fiber

VARIATION: Chicken Fried Rice - - Substitute 1 ounce shredded cooked chicken for the pork.

Per serving: 277 calories; 12 g protein; 9 g fat; 38 g carbohydrates; 75 mg calcium; 403 mg sodium; 150 mg cholesterol; 4 g dietary fiber


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NOTES : Per MasterCook database the following nutritional analysis is provided:

PORK:

Calories: 263.2
Fat grams: 8.2
Fiber grams: 3.2
Carbohydrate grams: 35.1

CHICKEN:

Calories: 273.9
Fat grams: 9.7
Fiber grams: 3.2
Carbohydrate grams: 35.1
• * Exported from MasterCook *

Kung Pao Chicken - 5 Points

Recipe By : Weight Watchers Meals in Minutes Cookbook Page 101
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons soy sauce, low sodium
2 tablespoons dry sherry
1 clove garlic -- minced
1 teaspoon ginger root -- minced
5 ounces boned and skinned chicken breasts -- cubed
1 teaspoon peanut oil -- or vegetable oil
2 dried chili peppers
1 ounce unsalted roasted peanuts
1 medium red bell pepper -- cut in thin strips
1/4 cup scallions or green onions -- cut diagonally
1/4 cup chicken broth
1 teaspoon cornstarch

1. In small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.

2. In 12-inch nonstick skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.

3. To same skillet add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to a plate; set aside. Using slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions or green onions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

4. Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion/green onion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

Each serving provides: 3 Protein Exchanges; 1 1/4 Vegetable Exchanges; 1 1/2 Fat Exchanges; 25 Optional Calories

Per serving: 245 calories; 22 g protein; 11 g fat; 12 g carbohydrates; 27 mg calcium; 775 mg sodium; 41 mg cholesterol; 2 g dietary fiber

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NOTES : Per MasterCook database the following nutritional analysis is provided:

Calories: 257.1
Fat grams: 10.7
Fiber grams: 3.6
Carbohydrate grams: 14.4
• * Exported from MasterCook *

Chicken Parmesan Italiano - 5 Points

Recipe By : Janice Cole: Pillsbury Fast & Healthy Mag, J/F '97 pg 84-85
Serving Size : 2 Preparation Time :0:10
Categories : Chicken Recipes For 1 Or 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Progresso Italian Style Bread Crumbs
2 tablespoons shredded fresh Parmesan cheese
1/2 teaspoon dried oregano leaves
1 tablespoon lemon juice
1 small garlic clove -- minced
2 boneless skinless chicken breast halves
nonstick cooking spray

The Parmesan-crumb crust keeps the chicken moist while adding great flavor.

Ready in 30 minutes.

1. Heat oven to 425 degrees F. Line cookie sheet with foil; spray with nonstick cooking spray.
2. In shallow dish, combine bread crumbs, cheese and oregano; mix well. In small cup or bowl, combine lemon juice and garlic.
3. Brush both sides of chicken with lemon juice mixture; coat with bread crumb mixture. Place on sprayed foil lined cookie sheet. Lightly spray chicken with cooking spray.
4. Bake at 425 degrees F for 15 to 20 minutes or until chicken is fork tender and juices run clear. 2 servings

Serving size (1 breast)
According to the magazine:
Per serving: Calories 210 (Calories from Fat 60), Fat 7g (Sat Fat 2g), Chol 80mg, Sod 280mg, Carb 6g, Fiber 0g, Sugars 0g, Pro 30g, Vitamin A: 0%, Vitamin C: 2%, Calc: 10%, Iron: 8%
Dietary Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat OR 1/2 Carbohydrate, 4 Very Lean Meat, 1/2 Fat
Weight Watcher Points: 5

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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on 2/22/99. Shared by Pamela S. on 4/9/99 to the W. W. Forum.
• * Exported from MasterCook *

Grilled Hoagie Sandwich - 4 Points

Recipe By : The Fat Free Family Cookbook by Jyl Steinback
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Make-Ahead
Recipes For 1 Or 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices fat-free bread
2 tablespoons fat-free shredded Cheddar cheese
2 tablespoons fat-free mayonnaise
1 tablespoon honey mustard
2 ounces fat-free deli-sliced turkey
1 slice tomato
1 slice onion
1 slice green bell pepper

1. In a small bowl, combine cheese, mayonnaise and honey mustard and mix until blended.
2. Spread cheese mixture on 1 bread slice. Top with turkey slices, tomato, onion, and green pepper. Cover with top slice of bread.
3. Wrap sandwich completely in foil.
4. Place foil packet in 350 degree oven and bake 10-15, until cheese is melted and sandwich is heated through. Serves 1.

Serving size (all)
According to the cookbook:
Per serving: 212 Calories, 29g Carb, 20mg Chol, 1g Fiber, 0g Fat, 17g Pro, 1056mg Sodium
Exchanges: 2 Starch, 1 1/2 Meat
Weight Watcher Points: 4

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NOTES : Submitted by Diane on 3/27/99 to the Healthy Exchanges Website. MC formatted by Pamela S. on 3/30/99. Shared by Pamela S. on 4/9/99 to the W. W. Forum.
• * Exported from MasterCook *

Mushroom and Ham Pizza - 12 or 13 Points

Recipe By : Weight Watchers Magazine, Feb '87, page 37
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Recipes For 1 Or 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Whole-Wheat Pizza Crust***
1/2 cup all-purpose flour -- (reserve 1/2
teaspoon)
1/4 cup whole-wheat flour
1/2 teaspoon active dry yeast -- (Quick Rise)
1/2 cup warm water -- (120-130 degrees F)
***Pizza Toppings***
2 teaspoons olive oil
3/4 cup sliced mushrooms
1/4 cup scallions -- sliced
1 garlic clove -- minced
4 ounces shredded mozzarella cheese
2 ounces cooked ham -- julienne-cut
2 ounces shredded fontina cheese
1/4 teaspoon dried basil -- crushed
freshly ground pepper

Pizza Crust:
1. In large bowl, mix flours and yeast. Slowly pour in water, stirring constantly, until dough forms a mass and leaves sides of bowl. Knead dough in bowl until smooth and elastic. Spray small bowl with nonstick cooking spray. Place dough in prepared bowl; turn to grease top surface. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 40-60 minutes. Punch down dough and shape into a ball. Dust work surface and rolling pin with the reserved 1/2 teaspoon flour. Roll dough into a 9" circle. Spray a 9" pie plate with nonstick cooking spray; place dough in pie plate, folding edges of dough over to form rim. Microwave on Medium (70% power) 3 minutes, giving plate a 1/4 turn halfway, through cooking. Add desired-toppings to prebaked crust and continue as directed in the following recipes. Makes 2 servings.
Pizza Toppings:
1. In small saucepan, over medium heat, heat oil. Add mushrooms, scallions and garlic; sauté 2 minutes; remove from heat. Layer prebaked crust evenly with the mozzarella, I/2 of the mushroom mixture, the ham and fontina and top with the remaining mushroom mixture. Sprinkle with basil and season to taste with pepper. Microwave on Medium (70o/o power) 1 minute, 40 seconds, giving pizza a I/4 turn halfway through cooking. Let stand I minute to complete cooking. Cut into 4 equal wedges. Makes 2 servings of two wedges each.

Serving size (2 slices)
According to the magazine:
Per Serving (with whole-wheat pizza crust): 530 Cal, 31g Pro, 28g Fat, 39g Carb, 556mg Sod, ?g Fiber
Each serving provides: 4 Pro, 1 Veg, 1 Fat
Weight Watcher Points: 13
Using MC nutritional analysis to get fiber grams:
3.7g Fiber
Weight Watcher Points: 12

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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on 2/6/99. Shared by Pamela S on 4/1/99 to the W. W. Forum.
• * Exported from MasterCook *

Blueberry Belle Tart - 3 Points

Recipe By : Weight Watchers Magazine, May '85, page 52
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Recipes For 1 Or 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon reduced-calorie margarine
1 cinnamon-graham cracker -- (2 1/2-inch square),
made into crumbs
1 teaspoon water
1/2 teaspoon cornstarch
1/2 teaspoon granulated fructose
1/2 teaspoon lemon juice
1 pinch ground cinnamon
1/2 cup fresh or frozen blueberries
2 tablespoons nondairy frozen whipped topping
1/2 teaspoon shredded coconut -- toasted

1. In a 10-ounce custard cup, heat margarine on High (100% power) 10 seconds or until melted; stir in crumbs until coated and pat evenly into bottom of cup. Microwave on High about 45 seconds or until firm: set aside. In small bowl combine remaining ingredients except blueberries, topping, and coconut. Place blueberries in medium bowl: pour mixture over berries and stir to coat. Microwave on High, stirring once. about l-1 1/2 minutes or until thickened. Pour blueberry mixture into reserved custard cup. When ready to serve, add whipped topping and sprinkle with coconut. Makes 1 serving.

Serving size (all)
According to the magazine:
Per serving: 121 Cal, 1g Pro, 4g Fat, 21 g car, 10mg Sod, ?g Fib
This serving provides: 1/2 Brd, 1/2 Fat, 1 Fruit, 50 Opt. Cal.
Weight Watcher Points: 3

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/3/99. Shared by Pamela S. on 3/26/99 to the W. W. Forum.
• * Exported from MasterCook *

Corny Apple Tarts - 2 or 3 Points

Recipe By : Weight Watchers Magazine, May '85, page 43
Serving Size : 1 Preparation Time :0:00
Categories : Recipes For 1 Or 2 Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 corn tortillas -- (6" diameter) or
1/2 of a (2-oz.) whole-wheat pita bread -- split horizontally
to form 2 rounds
1 small apple -- pared, cored, and
cut into 1/8" slices
1 teaspoon confectioner's sugar
1 teaspoon margarine

1. Preheat oven to 350 degrees F. Place tortilla or pita round on baking sheet. Arrange overlapping apple slices in a circle on bread. Sprinkle with confectioner's sugar, dot with margarine, and bake about 25 minutes, or until slices are golden and tender. Makes 1 serving.

* Reserve second round for other use.

Serving size (all)
According to the magazine:
Per serving: 142 Cal, 1g Pro, 5g Fat, 26g Carb, 67mg Sod, ?g Fib
This serving provides: 1 Brd, 1 Fat, 1 Fruit, 20 Opt. Cal.
Weight Watcher Points: 3
Using MC nutritional analysis to get fiber grams:
5
Weight Watcher Points: 2

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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on 3/3/99. Submitted on 3/20/99 to the W. W. Forum.

[mandalinn82]

Have any recipes for two you like? What I do, normally, is save half of whatever I made for dinner the night before and have it for lunch the next day. I figure, if my dinner was on plan, my lunch will be too - this has also helped me to balance my day more - I've always been a small lunch eater and then gorged a bit on dinner (not good, I know) so its nice to be eating about the same calories/points at each of those meals..it certainly regulates my appetite better. Just invest in some gladware/tupperware and eat the leftovers for lunch the next day, or freeze them and eat them for lunch at a later date.

[JennyElf]

Hi there! I know just what you mean! I used to get very bored eating the same old thing to! Anyhow, I am a flybaby and one of the links on flylady's site is:
http://www.savingdinner.com/
Saving dinner is wonderful! They have free sample recipies (a whole week!) that you can try, I recomend either the low carb one, or the body clutter one. You don't just get the recipies either, she gives you your shopping list and suggestions on what to serve with your main dish. Give it a try, you never know you may love it! Best of all, you can get them in just 2 serving recipies and freeze the second serving for a lunch or a night you don't feel like cooking! Good luck, and I really hope this helps!

[mauvaisroux]

there is a thread here in the 3fc WW recipes section that is cooking for 1 or 2 people:

http://www.3fatchicks.com/forum/showthread.php?t=79198

[Kempyd]

Thanks for all of this. I think I need some more ideas on what I can have for lunch. I usually run home to eat so I can whip up soemthing fast. The only problem with eating left overs is that my microwave was burned after Katrina, I live close to New Orleans. I still havn't gottena it fixed so I have to heat it all on the stove. I just hate to heat up the house when I don't have to. Do you guys have sandwiches or wraps or what? I guess I am curious to see what you guys eat and I coud use a change.

I am going to use some of these recipes too.

[mauvaisroux]

Here are some lunch recipes that I posted. You would have to cut the ingredients in half to serve 2.

http://www.3fatchicks.com/forum/showthread.php?t=79192

My favorite brown bag lunch items:

low fat jello pudding cups
Baby carrots with hummous dip or ranch dressing
cucumber slices marinated in balsamic vinegar
low fat granola bars
Laughing cow cheese with wheat crackers
Laughing cow cheese with celery
green grapes
lean turkey slices and red pepper strips rolled up in lettuce leaves
kalamata olives
cherry or grape tomatoes
pear or apple with cheese
unsalted almonds
unsalted cashews

[mauvaisroux]

I will see if I can come up with some recipes for you and post them on the weekend.

Oh, yeah. Here's something I take to work often. Pita or soft tortillas, fill with chicken salad or tuna salad and lettuce and chopped tomato and roll up.

I aslo do lean turkey from the deli, lettuce and sliced advocado rolled up in a tortilla too.

[mauvaisroux]

Still working on this one - I haven't forgotten you!

[Jordan1975]

Kelly - Thanks for posting all of those! I'm going to try the shrimp and cucumber salad tonight for dinner.

[Sweet_Heather22]

Here is one I came up with the other day:

3-POINT PEPPERONI PIZZA WRAP

1 Flat Out light tortilla wrap (whole grain wheat)
1/4c Ragu pizza sauce
1 light mozzerella cheese stick - shredded
8 pepperonies
sauteed onions and green peppers (sauteed in a little water and pam)

Put all ingredients on tortilla wrap , stick in toaster oven (375 degrees) for about 3 or 4 minutes or until cheese in center is melted. Take out, roll up and eat. This is a big wrap and it's only 3 points! It fills me up, but you could easily make another one and eat it for a 6-point total meal!!!!

:-)

[Kempyd]

Sweet Heather that sounds great. I love those flat outs. Before I was on WW my hubby and I would make pizzas with those and cook them on a pizza stone, they would come out great. I guess I should figure the points for that and do it again.

Muax I know you havn't forgotten about me. I know I can count on you!

[mauvaisroux]

One of the things I like to do is bake a chicken breast that is rubbed with a little olive oil and sprinkled with Mrs. Dash. I then make some minute rice (not the best rice but it is quick) in some canned chicken broth and steam some broccoli, aparagus or green beans to go with it. This only takes 30 minutes total and I sometimes make 2 chicken breasts and cut up the second one for a sandwich or salad lunch the next day.

I also like whole wheat spaghettini mixed with broccoli, onions and mushrooms. I toss the broccoli into with the spaghettini and stir fry the onions and mushrooms in a little olive oil. Once everything is cooked I drain the pasta/broccoli then put it back into the pot, add the onions and mushrooms and toss with a bit of olive oil, garlic powder, salt, pepper and grated Parmesan cheese. The whole thing takes about 15- 20 minutes to make. I just add a green salad tossed with Italian dressing to round out my meal.

[mauvaisroux]

Kempyd - I posted a few more recipes in the WW recipe forum under the cooking for 1 or 2 thread - they will be near the bottom. Unfortunately I don't have the points for them but they should be easy to figure out as it they are mostly vegetable based and you probably just have to count the points for any oil used and the pasta & cheese. I will try to figure out the points and posted them tonight.

http://www.3fatchicks.com/forum/showthread.php?t=79198

Also here is a link to some vegetarian recipes for 1 or 2 in the Veggiechicks forum:

http://www.3fatchicks.com/forum/show...61#post1281961