Weight Watchers Spaghetti Tofu Vegetable Pie 3 Points Recipes

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WEIGHT WATCHERS SPAGHETTI TOFU VEGETABLE PIE (3 POINTS)



Weight Watchers Spaghetti Tofu Vegetable Pie (3 Points) image

Make and share this Weight Watchers Spaghetti Tofu Vegetable Pie (3 Points) recipe from Food.com.

Provided by chungry1

Categories     Savory Pies

Time 40m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 bell pepper (chopped)
1 onion (chopped)
1/2 cup portabella mushroom (chopped)
12 ounces tomato sauce
6 ounces firm tofu (drained and crumbled)
2 cups spaghetti (cooked)
3/4 cup fat free mozzarella cheese

Steps:

  • saute veggies in oil.
  • add tomato sauce and tofu.
  • bring to boil.
  • simmer for 10 minutes.
  • coat pie plate with cookie spray.
  • arrange spaghetti in bottom and up sides.
  • pour in sauce mixture.
  • add cheese.
  • bake 375 for 20 minutes.

Nutrition Facts : Calories 567.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 2.5, Sodium 417.8, Carbohydrate 106.5, Fiber 6.4, Sugar 7.8, Protein 25.5

WW 6 PT. FAMOUS SPAGHETTI PIE



Ww 6 Pt. Famous Spaghetti Pie image

This is a slightly modified version of the classic Weight Watchers recipe that using the spaghetti as the crust! It's yummy and great with a side salad. Enjoy!

Provided by Nif_H

Categories     Savory Pies

Time 1h

Yield 8 slices of pie, 8 serving(s)

Number Of Ingredients 15

6 ounces spaghetti, cooked and drained (do not rinse)
1/4 cup fat free egg substitute
1 tablespoon butter (yes butter!)
1 tablespoon reduced fat parmesan cheese, grated
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, chopped
1 lb extra lean ground beef
2 teaspoons olive oil
1 cup bell pepper, diced (use your favourite kind)
1/2 cup scallion, chopped (green onions are fine)
1/2 cup tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 1/2 ounces reduced-fat mozzarella cheese, grated

Steps:

  • In large bowl, toss together spaghetti, egg substitute, 2 teaspoon olive oil, Parmesan cheese and parsley; set aside.
  • In large nonstick frying pan, heat last 2 teaspoons of oil; add beef and saute for 2 minutes, breaking up chunks. Add bell pepper and scallions. Cook, stirring, 4-5 minutes, until vegetables are tender and beef is no longer pink. Stir in remaining ingredients except mozzarella cheese; simmer 5-6 minutes, until sauce thickens. Remove from heat and stir in 1 ounce of the mozzarella.
  • Preheat oven to 350°F Spray a 10" pie plate with nonstick spray; spread spaghetti mixture on plate, lining bottom and pressing up sides to form the crust. Cover with foil and bake 30 minutes. Uncover, sprinkle with remaining mozzarella cheese; bake 15 minutes longer. Let stand 10 minutes before serving.

WEIGHT WATCHERS SPAGHETTI WITH MEAT SAUCE 5 POINTS



Weight Watchers Spaghetti With Meat Sauce 5 Points image

This robust, satisfying sauce is wonderful on whole-wheat pasta. It's also fabulous spooned over a baked potato, couscous or barley. Add a delicious Parmesan-infused crumb topping to spaghetti recipes: Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned. Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving. (Adds 1 POINTS value per serving.)

Provided by xpnsve

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 large onion, chopped
1 medium carrot, finely chopped
3 medium garlic cloves, minced
1 lb uncooked lean ground beef (with 7% fat)
28 ounces canned crushed tomatoes in puree
1/4 teaspoon table salt
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon dried basil
3 cups cooked whole wheat spaghetti, kept hot

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion, carrot and garlic.
  • Cook, stirring frequently, until onion is translucent, about 6 minutes.
  • Add ground beef to skillet.
  • Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
  • Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
  • Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
  • Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).

Nutrition Facts : Calories 292.7, Fat 9.9, SaturatedFat 3.4, Cholesterol 49.1, Sodium 331.6, Carbohydrate 32.3, Fiber 6.4, Sugar 2.1, Protein 21.4

WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS



Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points image

This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables (change the points value). Absolutely delish! 5POINTS per serving

Provided by xpnsve

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons peanut oil
2 cups onions, chopped (about 1 large onion)
2 cups bok choy, chopped
2 cups carrots, chopped (about 2 medium carrots)
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
8 ounces mushrooms, thinly sliced
2 cups broccoli, florets
2 cups asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
1/4 cup low sodium soy sauce
2 teaspoons cornstarch
1/4 cup canned reduced-sodium chicken broth
8 tablespoons peanuts, dry roasted, chopped
4 cups cooked brown rice, kept hot

Steps:

  • Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
  • Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
  • Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
  • Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.

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