Wednesday, October 31, 2007


Foodie Fashionista is to pizza as Cookie Monster is to cookies. I LOVE pizza.

I just recently discovered Boboli Whole Wheat Thin Crust. Topped with my homemade sauce (1/2 cup), fat-free mozzarella cheese (1 cup), and some sauteed onions, mushrooms, and peppers (using Pam, not oil) ... this is my new favorite easy supper.

1 pie=3 servings of 2 slices each.

WW info:
flex: 8 points per serving
core: 3 points (for the crust)

No-Bake Peanut Butter Pie

OK, there's 5 minutes of baking involved. But other than that, its really easy and I guarantee that won't be a crumb left. I brought this to work today for a pot-luck luncheon and it DISAPPEARED. Save yourself a piece before you serve.

1 egg white

1 premade Oreo pie crust
1 cup + 2 Tbsp creamy peanut butter
8 ounces cream cheese
1/3 cup sugar
12 ounces frozen whipped topping, thawed
1 (12 ounce) jar of hot fudge

Preheat oven to 375°F.

Beat the egg white in a small bowl and brush pie crust with egg white and bake for 5 minutes. Allow crust to cool completely before adding filling.

Using an electric hand mixer, beat 1 cup peanut butter, sugar, and cream cheese together in a large bowl. Gently fold in 3 cups of whipped topping. Spoon mixture into pie crust and smooth to edges.

Reserve 2 tablespoons of hot fudge in a plastic sandwich baggie and set aside. Heat the rest of the hot fudge in microwave for one minute (remove metal cap from jar!). Stir and spread to cover peanut butter mixture evenly to the edges. Refrigerate until serving (at least one hour).

Just before serving, spread remaining whipped topping over hot fudge layer. Knead hot fudge in the baggie until soft. Snip a corner off the bag and drizzle in parallel lines over whipped topping. Follow same instructions for the remaining 2 tablespoons of peanut butter and drizzle in opposite direction of fudge.

Topping Alternatives:
Skip the fudge and PB drizzle and sprinkle Reeses Pieces over top (as shown above) OR smash Reese's PB cups or Oreos and sprinkle crumbs over top.

Yields 8-12 servings.

Tuesday, October 30, 2007

Sloppy Joe

This is actually a Weight Watchers recipe that someone had emailed me a looong time ago....way before I even considered Weight Watchers. Its way better than Crapwich, I mean Manwich.

2 tsp olive oil
1 small onion(s), chopped
2 medium celery, stalks, chopped
1 medium bell pepper(s), chopped
1 pound lean ground beef or turkey
1 Tbsp chili powder
2 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
20 oz canned crushed tomatoes in tomato puree
1/4 cup ketchup
1 Tbsp Dijon mustard
1 cup frozen corn kernels, thawed
8 light hamburger roll(s)

Heat oil in a large nonstick saucepan over medium-high heat. Add onion, celery and bell pepper and sauté until tender, 3 minutes. Add turkey and sauté until browned, breaking up the meat as it cooks, 5 minutes. Add chili powder, basil, salt, black pepper and cayenne; stir to coat. Add crushed tomatoes, ketchup and mustard; mix well.

Bring mixture to a boil, reduce heat, partially cover and simmer, stirring occasionally, 30 minutes.

Stir in corn and simmer 2 minutes to heat through. Spoon mixture onto rolls and serve hot.

Yields 8 servings.

WW info:
flex: 4 points per serving
core: 1 point (for the bun)

Monday, October 29, 2007

Swordfish Kebobs

The hubby is out of town so that means its fish night! It may be in the 40s outside, but I'm still grilling. This is a keeper for next summer. Next time I'm adding some zucchini and red peppers to really beef up the veggie content.

1/4 cup red wine vinegar
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 pound swordfish steak
1 small red onion, quartered and separated
1 pint cherry tomatoes
8 ounces baby portobello mushrooms, stems removed (about 20 mushrooms)
non-stick cooking spray

kebob skewers

If using wooden skewers, soak in water for at least 10 minutes prior to using.

Remove any skin from swordfish fillet and cut into 1" cubes. Add swordfish cubes, onion pieces, tomatoes, and mushroom caps to a bowl. In a small bowl, mix vinegar, oil, and seasoning. Add half to fish and vegetables; reserve half. Toss fish, vegetables, and dressing until everything is well coated.

Preheat grill to medium-high heat. and spray grates with non stick cooking spray. Make skewers, being especially careful to spear the fish directly through the center of each piece (spearing it off-center can cause the fish to fall off the skewers while cooking).

Place skewers on grill and cook for about 10 minutes, rotating skewers once or twice. Use reserved dressing to baste skewers halfway through cooking. Cook until swordfish is cooked through.

Yields 4 servings.

WW info:
core- all included
flex- 5 points per serving

Sunday, October 28, 2007

Portobello Layered Mashed Potatoes

I adapted this from the recipe I found on Cooking Light and it was DELICIOUS. A great twist on mashed potatoes. I'd bet you can even skip the baking step and just stir the mushroom mixture into the mashed potatoes. Its a shame you can't see the layers of potatoes and mushrooms in my pic though.
1 1/2 pounds Yukon gold potatoes, peeled and quartered
1/3 cup half and half
2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 tablespoon light butter
1/4 cup fresh onion, finely chopped
2 garlic cloves, minced
1 1/2 cups finely chopped portobello mushroom caps
1 tablespoon dried basil, divided
non-stick cooking spray
1/4 teaspoon olive oil

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer until tender; drain, reserving 1/4 cup cooking liquid. Add potatoes back to pot; mash. Add reserved cooking liquid, half and half, 1 tablespoon grated Parmesan, salt, and pepper, and mix until well blended.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in half the basil.

Preheat oven to 375°.

Spread one-third of potato mixture in bottom of a 1.5-quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with remaining cheese and basil; drizzle with oil. Bake for 25 minutes.

Yield 5 servings (serving size: 1 cup)

WW info:
flex: 3 points
core: 1 point

Sunday, October 21, 2007


I will fight you for the end piece of the meatloaf. It's my favorite part!

OK...this was a magical rising meatloaf. Seriously rose (and stayed risen) like a loaf of bread (see picture below). That's never happened to me before. Perhaps it knew that it would be photographed and wanted to look its best....

non stick cooking spray
1 teaspoon olive oil
1 small onion. diced
3 cloves of garlic, finely chopped
1/4 cup egg substitute (or one egg)
1/2 cup ketchup, divided
2 teaspoons Worcestershire sauce
1/4 cup fat-free, reduced sodium chicken broth
1/4 cup homemade breadcrumbs (or ground oatmeal if following core)
2 teaspoons onion powder

1 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
20 oz 93% lean ground beef
20 oz 93% lean ground turkey

Preheat oven to 350 degrees.

Spray a skillet generously with non-stick cooking spray and add oil. Heat over medium heat and add onions and garlic. Cover and let onions sweat and cook until translucent (about 7-10 minutes).

Meanwhile, in a large bowl, combine egg, broth, 1/4 cup ketchup, Worcestershire sauce, breadcrumbs, seasonings, and about until 3/4 of the sauteed onions and garlic (reserve about 1/4 of the onions and garlic for later). Separate the ground turkey into 4 equal portions, and do the same for the beef. Add 1 portion of each to the bowl at a time. Be careful to combine the meats well (to avoid a whole bite of beef or a whole bite or turkey later on) but at the same time be careful not to overknead the meat (which will result in a tough loaf).

Spray a loaf pan with non stick cooking spray and fill pan with meat, making sure it is spread evenly. Spread remaining ketchup across the top and sprinkle remaining sauteed onions and garlic over the ketchup.

Place in the center of the oven and bake for 75 minutes.

**Note: As my loaf cooked and shrunk away from the edges of the pan, I noticed ALOT of fat and grease accumulating at the bottom the loaf pan. At about the 40, 60 and 75 minute marks, I siphoned out as much grease and fat as possible with a turkey baster. This did not lend to any dryness or adversely affect the meatloaf at all. Who needs all that grease anyway? Although, I'm sure with some beef broth, ketchup, and cornstarch it might make a decent gravy.

Yields 8 servings.

WW info:
flex:4 points per serving.
core: included

My Homemade Breadcrumbs

So today I found half a package of light, whole wheat hot dogs buns that got hidden in the back of the fridge. They were kind of stale, but not moldy at all. Seemed like a waste to throw them out, so I decided to grind them up into breadcrumbs. 4 hot dog rolls gave me 3 cups of breadcrumbs, which are way less WW point-heavy than your standard breadcrumbs or panko. They are also a lot less dense (which may or may not have something to do with my crazy-ass rising meatloaf that I made today and used some in).

I'll bet you could even add maybe a tablespoon of grated parmesan cheese, some dried basil, oregano, and garlic powder and voila! Italian seasoned breadcrumbs.

Saturday, October 20, 2007

Zuppa Toscano

Thanks to Joelen for the inspiration for this. I altered the recipe slightly (even thought I halved most of the amounts for less soup, i kept the original amounts of the mushrooms and spinach and I didnt cook the sausage as ground sausage...I left it in the casings and cut it up itno bite-size pices once it was cooked). I think this might become a new staple around here! My husband won't like it since he doesn't like sausage, but I think its fab. I was sort of hoping for a crsip, fall day today so I could curl up with a yummy bowl of warm soup, but its in the 70s (so bizarre for October in New England!). Don't worry...I'll enjoy it anyway!

48 ounces fat-free, reduced sodium chicken broth
1 large baking potato, peeled and diced
8 ounces sweet Italian chicken sausage (2 or 3 links depending on the size of each link)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teapsoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1 cup cremini mushrooms, sliced
2 cups fresh spinach leaves
1/4 cup half and half

Boil potatoes in chicken broth in a 4 quart pot for about 15 minutes.

Meanwhile, place sausage links in a non-stick frying pan and heat over medium-high heat until browned on the outside. Transfer links to a plate and carefully slice each one down the center, lengthwise (be careful, since the inside won't be cooked through and still a little messy since it hasn't solidified yet), and transfer back to the pan, placing the inside face down to cook. Cook until brown. Transfer links back to plate (wash it first since the chicken was partially raw the alst time we used it!) and slice link halves into bite size pieces. Add sausage pieces to broth and potatoes. Add seasonings and mushrooms to soup and stir. Bring back to a boil and simmer until potatoes are fork tender and mushrooms are soft.

Stir in the spinach leaves; cook for 5 minutes.
Stir in half and half; cook for 5 minutes and remove from heat.

Yields about 4-6 servings.

WW info:
3 points per serving if yielding 6 servings.
4 points per serving if yielding 4 servings.

Wednesday, October 17, 2007

Turkey Burgers and Sweet Potato Chips

I love turkey burgers. And the best ones are homemade. And in my opinion (and a few other that have also told me so), I make the best turkey burger out there. The secret? Add enough stuff to the meat until it just doesn't smell like meat. Ha. I usually have at least a half dozen or so in the freezer ready to go when I just don't feel like cooking.

And my sweet potato chips.... I'm finally learning to eat hot orange food. I know that sounds wierd, but I've never been able to stomach things like pumpkin related items, anything sweet potato, cooked carrots, etc. But a coworker ordered some sweet potato fries from a take out place that we frequent, dn you know what? They weren't so bad. So I decided to try it out. I made chips, instead of fries, but its all the same in the end.

The Best Turkey Burger
1 egg white or 1/4 cup egg substitute
1/4 cup seasoned breadcrumbs*
1 Tbsp Worcestershire sauce
1 Tbsp Teriyaki sauce
2 Tbsp fresh parsley
2 garlic cloves, minced
20 ounces 93% lean ground turkey

*If you want to keep the burgers "core", then sub the breadcrumbs for oatmeal and add a dash of a few seasonings like onion powder and dried parsley.

Mix first 6 ingredients in a bowl until well blended. Mix ground meat into egg mixture, just until mixed being careful not to overmix (or else you'll wind up with tough burgers).

Shape into 6 patties. Grill or freeze promptly.

WW info: 3 points per burger (does not include bun)


Sweet Potato Chips
1 large sweet potato
olive oil non stick cooking spray
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp dried rosemary

Preheat oven to 400 degrees.

Peel potato and slice thin (a mandolin is recommended). Toss in a bowl with seasonings and a few sprays of cooking spray. Lay flat on a baking sheet and bake for about 15 minutes. Flip chips and continue to bake until crispy (about 10 minutes). Length of time for baking will vary depending on how thin your potato is sliced.

Yields 2 servings.

WW info:
1 point per serving (based on 4 oz of potato)

Sunday, October 14, 2007

Japanese-Style Noodle Bowls

Growing up, I hated Chinese food, Japanese food...any Asian-style food really. It's still not my preference, but I'm learning to enjoy it. So when I saw Rachael Ray making noodle bowls with bok choy, I was inspired since: 1. I'm very into soup right now and 2. for some weird reason, bok choy is my husband's favorite veggie of the moment.

And hopefully, your green veggies will be a brighter green than mine since I put them in the pot too early.

non-stick cooking spray
1 tsp vegetable oil
1/2 tsp red pepper flakes
3 cloves of garlic, minced
2 inches ginger root, grated
8 ounces shiitake mushrooms, stems removed and sliced
48 ounces fat-free, low sodium chicken broth 2 tsp sesame oil
12 ounces chicken breast, sliced into 2" strips
9 oz Japanese or Chinese noodles (fresh, not dehydrated)
4 scallions, chopped
1 medium head of bok choy, sliced
6 ounces snow pea pods

Spray a large stock pot with non-stick cooking spray, Add vegetable oil abd heat over medium-heat. Add red pepper flakes, garlic, ginger and mushrooms. Add chicken broth and cover. Bring to a boil.

Meanwhile, heat the sesame oil in a skillet over medium heat. Add chicken strips and cook until browned. Add chicken to soup pot. Add one ladle's worth of broth to the skillet and deglaze any bits and flavor in the skillet. Add liquid back to the soup pot. Add noodles, bok choy, snow peas and scallions. When adding the noodles, separate them as you add them to the pot so that don't stick together when they cook. Simmer for 10-15 minutes.

Yields 5 servings.

WW info:
6 points per serving.

Crab Rangoon and Spring Rolls

The first time I ever ate a crab rangoon, I expected to bite into a big bite of crab, not cream cheese! It happened to be the grossest thing I ever ate. I love cream cheese on BAGELS, but not in a fried puff. Ew. The thought of it is just so gross...but they are my husband's favorite appetizer. So I decided to to make them for him (just 'cause I love him so much). But what can I do with the rest of the wonton wrappers? My favorite app: spring rolls!

The crab rangoons are the triangles on the right, and the spring rolls are the rectangles on the left. We tried 3 dipping sauces: sweet and sour sauce (straight from the jar with some red pepper flakes mixed in), homemade sesame-soy sauce (recipe here), and plum sauce (straight from the jar with a dash of rice vinegar stirred in to take down the sweetness level).

Crab Rangoon
10 ounces whipped cream cheese
10 ounces crab meat
1 tsp ginger root, grated
2 Tbsp scallions, finely chopped
24 wonton wrappers
non-stick cooking spray
1 Tbsp sesame oil

Preheat oven to 375 degrees.

In a bowl, mix cream cheese, crab meat, ginger, and scallions until blended well. Place approximately 1 1/2 tablespoons of the mixtures in the center of a wonton wrapper. Wet edges of the wrapper and fold over, corner to corner, to form a triangle. Seal edges by pressing firmly and pinching closed. Repeat until all wrappers and mixture is used.

Place all filled wrappers on a baking sheet sprayed with non-stick cooking spray. Lightly brush the tops of each wrapper with the sesame oil.
Bake for 20 minutes until golden brown.

Yields 6 servings (4 rangoons each)

WW info: 2 points per crab rangoon.


Spring Rolls
2 cups finely shredded green cabbage
1/4 cup finely shredded carrot
3 Tbsp scallions, finely chopped
6 ounces ground chicken or pork
24 wonton wrappers
non-stick cooking spray
1 Tbsp sesame oil

Preheat oven to 375 degrees.

Add the cabbage, carrot, scallions, and ground meat together. Toss lightly until mixed. Place about 2 tablespoons of the mixture in the center of each wrapper. Wet the edges of the wrapper and fold over in half, pressing the edges firmly and pinching them to seal the wrapper closed.

Place filled wrappers on a baking sheet sprayed lightly with non-stick cooking spray and brush the tops of each wrapper with the sesame oil.

Bake for 25 minutes until golden brown.

WW info: 1 point per spring roll.

Sesame-Soy Dipping Sauce

1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
1/8 cup cold water
2 tsp crushed garlic
1 tsp ginger root, grated
1 tsp sesame oil
2 Tbsp scallions

Whisk first 6 ingredients together. Stir in scallions.

Yields 1 cup.

Thursday, October 11, 2007

Chocolate-Oatmeal Hermits

Mmmm....these took about 10 minutes to prep and 10 minutes to bake. Yummy, healthy cookies in 20 minutes? Mmmm.... oh, wait I already said that. And don't be alarmed when they don't spread like regular cookies. They'll bake just like you drop them and they'll be nice and chewy. I also edited the recipe to accommodate Weight Watchers and I think they came out fab. Link to original recipe below.

1/3 cup packed brown sugar
1/4 cup Splenda
1/4 cup applesauce
2 teaspoons vanilla extract
2 large egg whites
1 1/2 cups old fashioned oats
3/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup semisweet chocolate minichips
Cooking spray

Preheat oven to 375°.
Combine first 5 ingredients in a large bowl; beat at high speed of a mixer until well-blended. Combine oats, flour, baking powder, and salt; stir well. Add to sugar mixture, stirring just until oats mixture is moist. Stir in chocolate chips.

Drop dough by level tablespoons onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes. Remove from pans; let cool on wire racks.

Yields 24 cookies.
Recipe from Cooking Light.

WW info: 1 point per cookie.

Orzo Salad with Corn, Tomatoes, and Basil

Oh. My. God. I am so upset that I didn't discover this recipe over the summer. It is soooo light and perfect. disappointed, but so happy that now I've found it. Me and this recipe are BFF 4eva.

2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed

1 cup uncooked orzo (rice-shaped pasta)
1 1/2 cups frozen corn kernels
2 cups chopped tomato
1/2 cup diced red onion
1/4 cup finely chopped fresh basil

To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.

Yields 8 (3/4 cup) servings.
Recipe from Cooking Light.

WW info:
2 points per serving.

When life hands you lemons....

I read this on the back of the package of my new zester....

Before juicing your lemon or lime, soak it in a bowl of hot water for about 10 minutes prior to squeezing it, and your fruit will bear almost twice the amount of juice.

It worked!

Wednesday, October 10, 2007

Vodka Sauce

This recipe was adapted from Rachel Ray's You Won't Be Single For Long Vodka Cream Sauce. If you make it her way, its waaaaaaay to thin to be defined as a cream sauce. In my version, I cut down on the broth and upped the cream, but thats because I used half anf half, not cream. Its nice and light with a "tang" that is interesting against the fresh basil taste. Best tossed with a ridged pasta and crusty bread. It also freezes nicely.

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
3/4 cup vodka
1/2 cup chicken stock
1 can crushed tomatoes (32 ounces)
salt and pepper to taste
3/4 cup half and half
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a boil and reduce heat to simmer. Season with salt and pepper. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Toss in basil leaves.

Yields 4 cups of sauce.

WW info:
3 points per serving (1/2 cup per serving)

Sunday, October 7, 2007

Apple-Cinnamon Wontons

This recipe comes from Weight Watchers. I used 1 Mac apple and ! Golden Delish instead of 2 Macs. I also didn't "mince" the apples, which made for difficult assembly as triangles, but came out just as delicious as rectangles. Its really hard to fold triangles anyway when the wrappers don't come as perfect squares!!!! The original recipe also called for serving light vanilla ice cream, but since I have to willpower to not eat the whole tub of ice cream, I opted for a scoop of frozen Cool Whip.

butter-flavored non-stick cooking spray
1 medium McIntosh apple, peeled, cored and minced
1 medium Golden Delicious apple, peeled, cored and minced
1 tsp fresh lemon juice
1/2 tsp cinnamon
1 Tbsp packed light brown sugar
24 wonton wrappers
powdered sugar for garnish

In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.

Place wonton wrappers on a flat surface. Drop a litle less than one tablespoon of the apple mixture into the center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surfaces with cooking spray.

Bake until wontons are golden brown, about 20 minutes. Sift powdered sugar on top and serve with ice cream or cool whip on the side.

Yields 6 servings (4 wontons per serving)

WW info:
2 points per serving (does not include ice cream or cool whip).

Baked Ziti

This is comfort food to me. I'm not Italian but I swear that somewhere I have Italian blood running through my veins. There is nothing better than pasta, gravy and cheese all melted together. Before I knew how to "cook" (I'm using quotes ebcause there is really no skill involved in this particular recipe), I'd ask my mom to make trays of it and freeze it for me...and then bring it to me 200 miles away. Ahhhh...the good old days before I had any kind of resposibility. Feel free to throw in some sweet Italian sausage like my mom does. I don't because the hubby doesn't like it, but its really good with it.

8 oz. ziti or penne (with ridges)
non-stick cooking spray
1.5 cups pasta sauce (homemade or jarred)
1 cup fat-free ricotta cheese
1 cup fat-free shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/8 cup egg beaters or 1 egg white
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp crushed garlic

Preheat oven to 350 degrees and cook pasta per directions on package. Spray an 8x8 glass baking dish with non-stick cooking spray and pour 1/2 cup sauce in dish. Spread to coat the bottom of dish evenly.

In a bowl, combine the ricotta, 1/4 cup mozzarella, 1/2 tablespoon Parmesan, egg, and seasonings. Mix until well blended and creamy. Add cooked, drained pasta and mix until the pasta is throughly coated with cheese mixture.

Add half the cheese/pasta mixture to the baking dish. Pour another 1/2 cup of sauce over that pasta and another 1/4 cup of the mozzarella over the sauce. Add the rest of the pasta and then the last 1/2 cup of sauce on top. Sprinkle the remaining 1/2 tablespoon of Parmesan on top and cover with foil.

Bake for 25 minutes or until bubbly. Remove foil and sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Lightly spray the cheese with non-stick cooking spray (unnecessary if you aren't using fat-free cheese) and bake for about 5 minutes, until cheese is melted.

Yields 4 servings

WW info:
core: all included if using whole-wheat pasta and homemade sauce
flex: 7 points per serving (if using a sauce that is 1 point per 1/2 cup serving)