Don't get me wrong, I do normally love them--I'll take a salad over pizza any day. I started WW on Tuesday with my mom (I'm 25). I tired of eating salads and raw veggies. I have 24 points a day. I way in tomorrow and I've only used 19 of my 35 of my "extra" points.
I've looked online and one the forums here for recipes, and they look great. My problem? There are very few serving sizes. for example, a casserole says it serves 8, but how much does each person get? a cup? 1/2 a cup? Am I just dim and not getting this? I'm sticking with veggies and chicken until I know how to safely cook for me and my mom. I'm looking forward to trying new things and freezing meals. I just don't want to get burnt out on veggies until I figure this out.
I'd appreciate any advice! I'm scared to ask my leader and have her think I'm an idiot. I guess I feel safer asking people who don't know me...LoL!

If a casserole says it will serve 8 and you really want to know the serving size, portion the casserole into 8 servings and look.

If you're tired of salads and raw vegetables, I love roasted and grilled vegetables. One of my favorite quick and easy meals is to make roasted vegetables. I spray a deep metal pan with a little PAM and then add cherry tomatoes, sliced carrots, onions, zucchini, red pepper, can of drained chick peas, small diced sweet potato. Drizzle one tablespoon of olive oil, sprinkle some herbs/salt/pepper. Roast under the broiler until everything starts to get slightly crispy around the edges. I love it served over quinoa or brown rice. Or chilled the next day wrapped in a whole wheat tortilla with salsa.

For grilled vegetables, here's a recipe:

Charcooked Vegetables with Spicy Sidekick Dressing

Note: Good recipe to add a grilled chicken breast.

Grilled Veggies

1 red pepper
1 orange (or yellow pepper)
2 zucchini
4 corncobs
1 eggplant
olive oil

Spicy Sidekick Dressing

1 tbs olive oil
crushed garlic (I use a lot)
1 small onion, chopped
1 celery stalk, finely chopped
1 small green chile, seeded and finely chopped
4 tomatoes, chopped
2 inches of cucumber, finely chopped
1 tbs tomato paste
1 tbs lime or lemon juice (I usually use a little more)

Dressing

To make the dressing, heat the oil in a saucepan or skillet. Add the garlic and onion and saute gently until softened, around 3 minutes. Add the celery, chile and tomatoes, cook over medium heat, stirring occasionally for 5 minutes.

Add the cucumber, tomato paste and lemon/lime juice and simmer for 8-10 minutes until thick and pulpy. Season to taste with salt and pepper.

Veggies

Cut the veggies into thick slices and brush with a little olive oil. Cook the vegetables on the grill for about 5-8 minutes, sprinkling them with salt, pepper and fresh herbs as they cook, turning once (under the broiler in the oven is okay too).

This dish is delicious served over brown rice with lime wedges to squeeze.

Thanks for the tips and recipes! I don't want to get burnt out on my favorite veggies

Do you belong to the WW online or do you know somebody that does. On the online version you can input a recipe and it will calculate the points and nutritional value for you. It was my favorite part of the program. Also try fatfreevegan.com for some recipes they are very good and lots of choices.

I know what site you're talking about. I just have a hard time figuring what serving sizes the recipes are Thanks for the fatfreevegan site. I'm looking it up now

For the most part recipes can usually be broken down like this:

soups, stews, chilis, casseroles, stirfrys - 1 cup servings
meats - usually 3-4 oz worth of meat or 1 piece
drinks are usually 1 cup

it is easy to look at a recipe and guestimate how big it is. For example if it is says make in a 9"x13" pan and it has 8 servings it would about 4"x2" piece.

If it says 8"x8" pan and it is 16 pieces they are 1"x1" (like for fudge).

For soups what I have done is measured my stock pot or crock pot by cups of water and know where 6 cups or 8 cups or 10 cups is on it.

It just takes practice.