For dinner tonight it was a meatless meal, as it’s our pescatarian week. I’ve been enjoying a lot of spinach lately so I had to incorporate it into dinner as well. The recipe below is from SparkPeople.com. It’s a great site to get some healthier recipes and nutritional values are reflected, making it easy to figure out WW points! And if you haven’t yet, definitely give the homemade cream of chicken soup a try. It will prevent you from using the stuff in the cans filled with misc ingredients… ::shudder::
recipe adapted from Sparkpeople.com
1 T olive oil
1 C chopped onion
1 C chopped red bell pepper
3 C chopped fresh spinach
1 T chopped fresh oregano
¼ t black pepper
1 16 oz carton 1% cottage cheese
4 C hot cooked penne (about 8 oz)
1 C shredded reduced fat mozzarella cheese, divided
½ C Parmesan cheese, divided
½ C 1% milk
1 cup homemade cream of chicken or vegetable soup
Saute onion and bell pepper in oil 4 minutes.
Add spinach, oregano, and pepper. Saute 3 minutes.
Place cottage cheese in food processor until smooth.
Combine spinach mixture, cottage cheese, pasta, 1/2 of the mozzarella cheese, half of the parmesan cheese, milk and soup in a large bowl.
Spoon into a 2 qt casserole sprayed with Pam. Sprinkle with remaining cheeses.
Bake at 425 degrees for 25 minutes.
* The original recipe called for chicken, which I omitted tonight.
Weight Watchers Point Value = 6 points
I’m also submitting this to Maryann’s Festa Italiana blogging event! She’s hosting a delicious gathering of Italian dishes so be sure to check out her blog around March 9th for the tasty round up!