Spinach and Pasta Stuffed Peppers (5pts or 2.5pts)

I have wanted to try these for a while now. The idea came to me one night when I made made traditional Stuffed Peppers for dinner and had been talking about my lasagna. Its the rice in the Stuffed Peppers that make you feel full, the meat gives it that hearty taste, and the peppers that give the range in flavor. So on that day I was thinking, I wondered, 'how would it work if I used orzo pasta (rice like pasta) instead of rice. It intrigued me and I started thinking what would be different and what would work, and what would it taste like. The more I thought about it the more I was sure this was going to taste wonderful and they did. Here is what I came up with.

Spinach and Pasta Stuffed Peppers 

(5pts whole or 2.5pts halves)

• 3/4 orzo (make according to box directions)
• 2 cups steamed spinach
• 1/2 lb of ground beef
• 1 tbs Italian seasonings
• 1/2 c chopped onion
• 1 clove garlic minced
• 1 chopped large tomato (Sun dried would also work well)
• 4 peppers (red, yellow, orange, green-your choices)
• 2 tbs parm cheese
• 2 cups pasta sauce

Directions:

Turn on the oven to 375 F. While the oven heats, heat the water for the orzo pasta, start steaming the spinach. Steam only until starting to wilt. Start cooking the onion, minced garlic, and ground beef. Prepare the peppers by cutting out the center. You can leave them whole (just cut off the top) or cut them in half. A whole one is 5 points each or 2.5 for the halves. I like to cut them in half. When the oven is heated, place the peppers into the oven to start cooking, cook for about 10 minutes. When your pasta is cooked, also the the ground beef, and the spinach. Mix them together, add the pasta sauce and tomato. When your peppers are ready, spoon the pasta-meat mixture into the peppers. Place in oven. Cook for 15 minutes. Remove from oven, sprinkle a little parm on each, and serve. Can be served as a half or as a whole. Can be a great meal as a half with two low point sides.

suggested sides: salad, zucchini, baby carrots. 

Chicken Alfredo (6 points)

This is a modified from the Campbell's Soup recipe book. My mother-in-law found it and we were so shocked that it was so low points and so filling.
Chicken Alfredo
(4 servings, 6pts each)

• 1/2 package of linguine (8 oz uncooked)
• 1 cup Fresh or frozen Broccoli floweretes (I like to make it more filling, I use 2 1/2 cups broccoli
• 1- 8oz boneless skinless Chicken breast
• 1 can- Cream of Mushroom Soup
• 1/2 cup milk (2% or healthier)
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground pepper

Prepare pasta according to directions on package. When there is only 4 minutes remaining, add the broccoli to the pasta and water. In a skillet, on med heat, cook up the chicken chopped into small bites. Make sure you spray the pan with a non cal cooking spray. Once chicken is browned, drain, add soup, milk, cheese, pepper. Melt and mix it all together.  Drain pasta and broccoli, then add to the skillet. Mix it all well and serve.

Ideas to cut more fat and points: Use Skim milk, use the light Cream of Mushroom Soup, use more broccoli and less meat. 

Sorry again for no picture. We've made it so many times now that I keep forgetting to take a picture. Maybe someday.