Green Bean Casserole and Mac 'n Cheese

Green Bean Casserole (modified from Paula Deen)

2.8 ounce can French-fried onion rings
can cream of mushroom soup
2 cups vegetable broth
2 cups sliced green beans
1/2 cup sliced fresh mushrooms
1/2 cup diced onions
1/3 stick butter
1 cup grated chedder cheese

Preheat oven to 350.  Melt the butter in a large skillet.  Saute the onions and mushrooms.  Boil the green beans in the broth for ten minutes, then drain.  Mix everything together along with the mushroom soup and onion rings.  Stir well, then pour into a greased baking dish.  Bake for 20 minutes, top with cheese, and bake ten minutes more.

Mac 'n Cheese  (Weight Watchers magazine)

1/2 pound whole-wheat macaroni
3 Tbsp. light stick butter
1 small onion, diced
2 Tbsp. flour
2 cups fat-free milk
2 cups shredded low-fat cheddar cheese
1/3 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 can diced tomatoes
1/4 cup bread crumbs

Preheat oven to 350.  Cook the macaroni according to package directions.  Melt 2 Tbsp. butter in saucepan over medium heat.  Saute the onion.  Add the flour and cook one minute.  Whisk in the milk, stirring constantly, for 3-4 minutes or until thickened.  Add the cheeses, salt and pepper.  Continue stirring until the cheese melts.  Remove from heat, and stir in the macaroni and tomatoes.  Pour into a greased baking dish and top with bread crumbs.  Bake 25 minutes.

8 servings, 5 points/serving

Creamy Cheese Capellini

1/2 pound whole-wheat capellini/linguini
2 tsp. olive oil
3 plum tomatoes, diced
2 garlic cloves, finely crushed
6 ounces baby spinach (about 1/2 of a bunch)
1 cup fat-free ricotta cheese
1 cup shredded mozzerella cheese
1/2 tsp. salt

Cook the pasta.  Drain and reserve 1/4 cup cooking liquid.  While the pasta is cooking, heat oil in skillet over medium-high heat, add tomatoes and garlic.  Cook about 2 minutes, then add the spinach in batches until wilted.  Add the pasta, reserved liquid, cheeses and salt.  Stir until cheeses are melted.

4 servings (about 1 and 1/4 cup each):
500 calories, 6 g fat (2 g saturated); weight watchers: 8 points

Eggplant Parmigiana

1 large eggplant
1/2 cup milk
3/4 cup Italian-style breadcrumbs (in small bowl)
olive oil
2 - 14 ounce cans Italian diced tomatoes, drained
10 ounce can Rotel, drained
2 Tbsp. dried basil
3/4 cup grated Parmesan
2 cups (8 ounces) shredded mozzerella

Preheat oven to 400.  Peel eggplant and cut into half inch slices.  Dip slices in milk, then coat both sides in breadcrumbs.  Fry eggplant, a few at a time, in hot oil in skillet (over medium heat) for about 1 minute each side.  Mix tomatoes, Rotel and basil together.  Spoon half of mixture into a baking dish.  Layer half the eggplant and half of both cheeses.  Layer sauce and eggplant again.  Bake 15 minutes.  Top with remaining cheeses, and bake 5 more minutes.

Weight Watchers: 6 servings, 8 points/serving