Meatless Monday

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Looking back at our recent posts, we noticed that we've gotten in a chicken rut.  So this week, we've decided to follow the new "Meatless Monday" trend and go for our own vegetarian recipes.  The weather has been really back and forth, and this pasta dish is somehow light and hearty at the same time - a little bit of summer (with the fresh tomatoes) and a little bit of winter (with the roasted veggies).

The chocolate muffins/cupcakes are a recipe that Suzanne got in her first time around with WW - it was one that was up on the board at a meeting one Saturday morning.  You truly can't taste the pumpkin in these, and you can substitute any type of cake mix for the chocolate - spice cake would probably be really good with this.

 

Roasted Vegetable Pasta 

from WeightWatchers Online

1 medium zucchini, diced    

1 medium sweet red pepper(s), seeded, cored and diced    

1 large onion(s), thinly sliced    

2 Tbsp olive oil    

1/2 tsp table salt    

1/4 tsp black pepper    

1 large tomato, chopped    

1/4 cup basil, chopped    

2 cloves garlic, minced    

1 Package Smart Taste Spaghetti, 12 oz    

1/2 cup feta cheese    

1.Preheat oven to 450F. Put a large pot of lightly salted water on to boil.

2.Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.

3.Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.

4.Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Makes 6 servings, with a Points value of 6.

Suz: Yummy and easy.  Used parmesan/asiago/romano mixture instead of the feta (still left over from the unfortunate incident at Kroger last week).  Next time, I will use a can of diced tomatoes instead of fresh, to give it a little sauce-ish.

April: I loved the flavor of the vegetables!!! YUM! I feel that it needed a little more liquid/sauce on the spaghetti  because it left the noodles a little dry.

Chocolate Cupcakes  from the Cary, NC WeightWatchers location

1 package dry mix chocolate cake    

15 oz Libby's Solid Pack Pumpkin (NOT pie filling)

Mix cake mix and pumpkin until thoroughly incorporated.  Bake in cupcake tins according to package directions.  Sprinkle with powdered sugar, if desired.   

Makes 12 cupcakes, with a Points value of 4 each.

  

Suz: Just like I remembered - the texture is different than regular cupcakes, but these are a delicious alternative to higher calorie cakes.  Alden helped me make the cupcakes tonight :)

April: VERY Good. Alden begged for two, but we said no :O)