I’ve joined Weight Watchers online again because I managed to gain all 19 pounds back that I lost about 2 years ago. My metabolism has slowed to a crawl. The older I get, the harder losing weight gets! (and I haven’t even had the joy of going through Menopause yet.)
I have to tell you, I’ve been following the new Weight Watchers for about a week or so and it is very hard for me! (Of course I don’t recommend starting a new program before ringing in the New Year, which is what I did.) I am starving in the evening. When I am out of points, fruit just doesn’t fill me up! Yes, I drink a ton of water too. Yes, I eat a lot vegetables. If I earn “Fit Points” through exercise, I am not allowed to eat those points back, which is what I could do on the old plan. However, I am allowed 35 extra Smart Points per week, but I like to save those for the weekend. This. is. hard.
There is one light at the end of the tunnel. They also offer coaching. I can sign up with a coach and do like a weekly phone call. These coaches are members who have been successful on the program. Maybe this one on one coaching will help me…….
So, Yes! The struggle continues and I am on to Weight Watchers Smart Points. In case it is news to you, Weight Watchers has introduced this new program for 2016 called “Beyond the Scale”. The program is designed to help us to “live happier, eat healthier and lose weight.” The days of counting Points Plus are over and the new points system now uses Smart Points. Smart Points are determined by calories, saturated fats, proteins and sugars of foods. Some items have gone down in points, like chicken breast, egg whites and other lean proteins and some other items have gone up in points. For instance, this recipe has gone up by one Smart Point. It used to be 7 PP. Some points are worth it and this easy recipe is one of them.
I like this recipe because it is a –
- one pot casserole meal
- made with just under 10 ingredients
- very easy pasta meal
- kids friendly dinner
- tastes very good
- 8 Smart Points for one serving
- healthy dinner
Cheese Beef and Noodle Casserole Weight Watchers Recipe
2 teaspoons olive oil
1 onion chopped
2 galic cloves,minced
1/4 teaspoon red pepper flakes
3/4 pound ground lean beef (7% fat or less)
4 cups hot cooked whole wheat penne (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese
Preheat oven to 375 degrees.
Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion, garlic and pepper flakes; cook stirring, until, onion is softened, about 5 minutes. Add beef and cook, breaking it apart with spoon, until browned, about 10 minutes.
Stir pasta, marinara sauce, 1/2 cup Monterey Jack Cheese and the parsley into the beef mixture and spread evenly; sprinkle with remaining 1/4 cup cheese. Transfer casserole to oven and bake until cheese is melted and filling is bubbly around edge, about 20 minutes.
Serves 6. 8 Smart Points per 1 cup serving. (298 calories, 8 grams of fat, 35 grams carbohydrates, 5 grams fiber and 22 grams protein.)
The Smart Points could be reduced by using 99% fat free ground turkey.
SmartPoints for Cheese Beef and Noodle Casserole calculated by Moms Own Words; Not endorsed by Weight Watchers International, Inc.
Originally posted 3/2012; Updated with SmartPoints 1/16
It is printed with permission from Wiley Press, publisher of the Weight Watchers One Pot cookbook.
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