29 Mouth Watering Weight Watchers Italian Recipes for All Plans

I think if you ask most people what their favorite ethnic dish is they most likely will respond with an Italian recipe. And today I have 29 of my favorite mouth watering Weight Watchers Italian Recipes for all plans.  Some are your favorite Italian dishes while others are just plain fantastic Italian recipes that you must try and they will soon become family favorites.

Grab a cup of coffee because this is my longest post ever and be prepared to get hungry!

*This post contains affiliate links.

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29 Mouth Watering Weight Watchers Italian Recipes for All Plans

 

 

 

 

 

 

 

 

 

 

Stove Top Chicken Cacciatore

1.5 Pounds of Chicken Cutlets, Sliced into 2″ Pieces

1 Large Onion, Sliced into Strips

1 Each Green & Red Pepper, Sliced into 2″ Pieces

2 Garlic Cloves, Minced

Pound of White Mushrooms, Sliced

28 oz Can of Tomato Puree Sweetened with 1-2 Teaspoons of Granulated Swerve Sweetener (more or less to taste)

1/2 Teaspoon Each of Garlic Powder, Onion Powder and Crushed Red Pepper Flakes

1 Teaspoon Each of Dried Basil & Parsley

Vegetable Cooking Spray

Salt/Pepper to Taste

Chicken Broth, Optional

Fresh Basil, Optional

DIRECTIONS:

1. Spray a large saute pan with Vegetable Cooking Spray and place over medium high heat.  Add in onions, peppers and garlic. Saute for about 3 minutes until slightly softened. You can add in a few tablespoons of chicken broth if vegetables start to stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
2. In a separate bowl, combine tomato puree, Swerve and all the spices. Stir to combine.
3. Add chicken pieces to the saute pan. Brown both sides of the chicken pieces. (About 5 minutes per side). You can add in a few tablespoons of fat free chicken broth to prevent sticking.
4. Pour sauce mixture into saute pan. Cover pan and simmer on low for about 30 minutes or until chicken pieces read 165 degrees using a thermometer.
5. Just before serving, garnish with fresh basil, if using. This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans.  On the Green Plan, it is 3 SmartPoints per serving. This can be served over Zucchini Noodles, Spaghetti Squash or Cauliflower Rice and it will not change the SmartPoints per serving one bit.

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Slow Cooker Balsamic Chicken

2 Pounds of Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces

1 Teaspoon Each Salt & Pepper

1 Large Onion, Cut into Slices

Can of Mushrooms, Drained

4 Cloves of Minced Garlic

1 Teaspoon each of Dried Oregano, Basil & Parsley

1/3 Cup of Balsamic Vinegar

1 Can Crushed Tomatoes (28 Ounce)

Vegetable Cooking Spray

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray. Sprinkle chicken with salt and pepper on both sides and put in slow cooker. Top the chicken with the onion and garlic and spices.
2. Drizzle vinegar over chicken and pour tomatoes and mushrooms on top.
3. Cover and cook on HIGH for 3 hours. Make sure chicken reads 165 degrees before serving.
4. This recipe serves 6 People at 3 SmartPoints per serving on the Green Plan and 1 SmartPoint per serving on the Blue and Purple Plans. Enjoy!

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Chicken Manicotti

12 Manicotti Shells

1 Recipe of 0 Point Slow Cooker Italian Meat Gravy*

2 Cups of Chopped Cooked Chicken Breast

1 1/4 Cups of Kraft Fat Free Mozzarella Shredded Cheese

1.5  Cups of Fat Free Cottage Cheese

1/4 Cup of Kraft Reduced Fat Parmesan Cheese

1 Teaspoon Each of Dried Basil, Dried Oregano

1/4 Teaspoon of Salt/Pepper

DIRECTIONS:

1. Cook manicotti shells according to the package directions. Drain and rinse in cold water.
2. Preheat oven to 350 degrees. In a large bowl, combine chicken, 1/2 of the mozzarella cheese, cottage cheese, Parmesan cheese and spices.
3. Using a small spoon, fill each manicotti shell with about 1/4 cup of the filling. Spread 1 cup of the Italian Meat Gravy in the bottom of a 3 quart baking dish. Arrange filled shells in the dish and pour extra sauce to cover the manicotti on the top. (Use as little or as much as you’d like). Sprinkle with remaining mozzarella.
4. Bake covered for 35 minutes. Let stand covered for 10 minutes before serving.
5. This serves 6 people at 5 SmartPoints per serving on the Blue Plan, 8 SmartPoints on the Green Plan and 4 SmartPoints on the Purple Plan.  Enjoy!
6. *You can substitute your favorite 0 Point Tomato Sauce instead of the Italian Meat Gravy if it’s too much meat for you along with the chicken in the recipe.

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Pepperoni Pizza Pinwheels

1 Recipe for 2 Ingredient Dough

Additonal Flour for Countertop (Sprinkling)

2 Cups of Kraft Fat Free Shredded Mozzarella Cheese

46 Slices of Turkey Pepperoni

Up to 1.5 Cups of Pizza Sauce

1 Teaspoon each Dried Parsley + Garlic Powder

Vegetable Cooking Spray

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. After you made the 2 ingredient dough, roll it out onto a floured countertop into a rough rectangle. Then take a normal size parchment lined cookie sheet and use this as a template for your dough. Place your rectangle of dough onto a cookie sheet.  Using your fingertips spread out the dough to fit the sheet. Try to keep it as even as possible. Remove dough along with the parchment paper and put it back on the countertop.
3. Top with mozzarella, pepperoni, sauce and spices.
4. Beginning with the long end of dough, tightly roll up the dough. Remove parchment paper.
5. Using a sharp knife, slice dough into pinwheels. Place pinwheels, cut side up onto another parchment lined cookie  sheet. Spray pinwheels with vegetable cooking spray and bake for about 20 minutes or until dough is golden and cheese is melted.
6. Cut into 10 slices. Each slice is 2 SmartPoints each on the Blue and Purple Plans and 3 SmartPoints each on the Green Plan. Enjoy!

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Italian Stuffed Chicken Breasts

4 Boneless Skinless Chicken Breasts (6 Ounces Each)

1 Zucchini, Sliced Thin

3 Roma Tomatoes, Sliced Thin

1 Red Onion, Sliced Thin

2 Yellow Bell Peppers, Sliced Thin

Salt/Pepper to Taste

1 Teaspoon Dried Basil

1 1/4 Cups of Kraft Fat Free Shredded Mozzarella Cheese

I Can’t Believe It’s Not Butter Spray

Vegetable Cooking Spray

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray a large baking dish with vegetable cooking spray.
2. Make slices into the tops of each chicken breast. DO NOT cut all the way through. Start adding and alternating vegetable slices into the slits.
3. Spray chicken with Vegetable Cooking Spray and I Can’t Believe It’s Not Butter Spray. Season with salt, pepper and basil.
4. Add shredded fat free mozzarella on top of chicken and bake for 35-45 minutes.
5. This makes 4 servings at 1 SmartPoint on the Blue & Purple Plans and 3 SmartPoints on the Green Plan. Enjoy!

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Turkey Mushroom Tetrazinni

8 ounces of Angel Hair Pasta

Butter Flavored Cooking Spray

1 Tablespoon of Land O’ Lakes Whipped Butter

2 Teaspoons of Chicken Bouillon Granules

1 Pound of Mushrooms, Sliced

2 Tablespoons of All Purpose Flour

2 3/4 Cups of Reserved Pasta Water, Divided

1/2 Teaspoon of Salt

1/8 Teaspoon of Ground Nutmeg

Cup of Fat Free Half & Half

2 1/4 Cups of Kraft Fat Free Mozzarella Cheese

6 Cups of Cooked Cubed Turkey Breast (or Chicken Breast)

DIRECTIONS:

1. Preheat oven to 375 degrees. Cook pasta according to directions, reserving 2 1/2 cups of the pasta water.
2. Transfer pasta to a baking dish that has been sprayed with vegetable cooking spray.
3. Dissolve bouillon in 2.5 cups of reserved pasta water.
4. Spray a large skillet with cooking spray over medium high heat. Add in butter. When melted, saute mushrooms until tender. Add flour. Gradually add in 1/4 Cup of reserved pasta water and seasonings. Bring to boil, cook for 2 minutes or until thickened. Reduce heat to low, stir in half and half and 1/3 cup of mozzarella. Add turkey or chicken, until heated. Pour over pasta, toss to combine. Sprinkle with remaining cheese.
5. Bake covered with foil until bubbly – about 30 minutes.
6. This makes 6 servings at 6 SmartPoints on the Blue and Purple Plan and 7 SmartPoints on the Green Plan per serving. Enjoy!

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Triple Decker Meaty Lasagna

4 Ounces of Dry Lasagna Noodles (6 – 3 Noodles per pan)

1.5 Cups of Fat Free Cottage Cheese (Plain)

Egg Yolk

1/3 Cup of Fat Free Sour Cream

1 1/4 Cup of Kraft Fat Free Shredded Mozzarella Cheese (reserve 1/4 cup)

Teaspoon each of Dried Basil, Parsley & Crushed Pepper Flakes

1/2 Teaspoon of Garlic Salt

Fresh Ground Pepper to Taste

1 Quart of Slow Cooker Italian Meat Gravy w/Mushrooms

Lasagna Pans*I used different lasagna pans, but this is similar.

DIRECTIONS:

1. Boil lasagna noodles until al dente. Drain and lay each piece onto parchment paper to cool.
2. Spread about 3 Tablespoons of Italian Meat Gravy onto bottom of lasagna pans. Set aside remaining sauce.
3. In a large bowl combine all remaining ingredients together and stir to combine well (not including remaining sauce or reserved 1/4 cup of shredded cheese).
4. Lay 1 lasagna noodle onto bottom of each lasagna pan. Add 3 dollups of cottage cheese mixture onto each lasagna noodle. Spread to cover lasagna noodles. Add Slow Cooker Italian Meat Gravy onto top and spread to cover cottage cheese completely. Repeat with remaining layers.
5. After you put the last lasagna noodle on top, cover with Italian Meat Gravy and divide the 1/4 cup of the reserved shredded cheese among each pan.
6. Preheat oven to 350 degrees. Cover pan(s) loosely with foil wrap and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
7. Let cook for 10 minutes before cutting.
8. This makes 2 Pans of Triple Decker Meaty Lasagna.  If you eat one entire pan of this Triple Decker Meaty Lasagna, it will be 12 SmartPoints on the Blue Plan, 17 SmartPoints on the Green Plan and 9 SmartPoints on the Purple Plan.  For 1/2 of a pan, it will be 6 SmartPoints on the Blue Plan, 8 Points on the Green Plan and 5 SmartPoints on the Purple Plan.
9. To freeze this recipe like we do, prepare it in the pan without baking it. Wrap pan entirely in aluminum foil and freeze. When ready to cook, defrost overnight in refrigerator and cook at 350 degrees for 45 minutes (covered) and remove foil and cook for an additional 15 minutes or until warmed throughout.

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Chicken Diablo

3 Teaspoons of Extra Virgin Olive Oil

Vegetable Cooking Spray

1 Medium Onion, Diced

2 Garlic Cloves, Minced

4 Boneless Skinless Chicken Breasts (6 Ounces Each)

Large Can of Sliced Mushrooms, Drained

10 Ounce Can of Diced Tomatoes, Undrained

8 Ounce Can of Tomato Sauce

2 Tablespoons of Tomato Paste

1/2 Teaspoon Each of Salt, Ground Pepper & Dried Parsley

DIRECTIONS:

1. Spray a large skillet with cooking spray and place over medium high heat. When pan is hot, reduce heat to medium and add in olive oil and diced onion. Saute for 3 minutes and add in garlic. Add in chicken breast and sprinkle with salt, pepper and parsley. Cook for 5 minutes on each side and remove from pan.
2. Add mushrooms to skillet, cook about 2 minutes. Add undrained tomatoes, sauce and paste. Return chicken to skillet, reduce heat and simmer, uncovered, for about 8-10 minutes or until chicken is 165 degrees in thickest part.
3. This makes 4 servings. Per serving, it is 1 SmartPoint per serving on the Blue and Purple Plans. On the Green Plan, it is 4 SmartPoints per serving.  Enjoy!

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Stuffed Spaghetti Squash Boats

2 to 3 Pound Spaghetti Squash

Vegetable Cooking Spray

1 Pound of Ground Turkey Breast

1/2 Cup Each Chopped Onion + Green Pepper + Sliced Mushrooms

2 Minced Garlic Cloves

1/2 Teaspoon Each of Dried Basil + Dried Oregano + Dried Parsley + Salt + Pepper

14.5 Ounce Can of Diced Tomatoes, Drained

1 Cup of Kraft Fat Free Shredded Mozzarella Cheese

DIRECTIONS:

1. Cut squash in half lengthwise and scoop out seeds. In a baking dish that has been sprayed with vegetable cooking spray, place squash halves cut side down. Fill the pan 1/2″ high with hot water. Place in a 375 degree oven for 40 minutes or until tender.
2. Remove from oven and when cool to handle, scoop out the squash. Using a fork, scrape strands to separate. Set the shells and squash aside.
3. Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add in ground turkey breast, onion and green pepper. Saute until meat is browned. Add in mushrooms, garlic, basil, oregano, parsley, salt and pepper. Cook and stir for 2 minutes. Add in tomatoes and cook and stir for another 2 minutes. Add squash and mix well.
4. Cook uncovered until liquid evaporates – about 10 minutes. Fill the shells up with the meat mixture and place in a shallow baking dish.
5. Bake in a 350 degree oven for 15 minutes. Sprinkle with cheese and return to oven to allow cheese to melt for about 5 minutes longer.
6. This serves 2 at 1 SmartPoint on the Blue and Purple Plans and 5 SmartPoints on the Green Plan.  Enjoy!

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Slow Cooker Chicken Cacciatore

2 Pounds Chicken Cutlets
1 Onion, Chopped Small
2 Cans of Sliced Mushrooms
2 Green Peppers, Chopped Small
28 oz Can of Tomato Puree
1/4 cup of Fat Free Chicken Broth
2 Garlic Cloves, Minced
3-4 Teaspoons of Splenda
1 Teaspoon of Crushed Red Pepper Flakes
2 Teaspoons of Oregano
2 Teaspoons of Parsley
1 Teaspoon of Basil
Salt & Pepper, to taste
Vegetable Cooking Spray

DIRECTIONS:

1. Spray a large saute pan with cooking spray. Add a few tablespoons of chicken broth when pan is hot.
2. Add chicken cutlets and brown on both sides. Season with salt & pepper while browning.
3. Spray slow cooker with cooking spray. Add chicken, peppers, onion and mushrooms.
4. In a separate bowl, combine remaining ingredients and mix well. Pour over chicken.
5. Cover and cook on high for 6 hours.
6. This makes 6 hearty servings.  This is 0 SmartPoints per serving on the Blue and Purple Plans.  On the Green Plan, it is 2 SmartPoints per serving. Enjoy!

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Shrimp Scampi Casserole

2 Pounds of Peeled and Deveined Large Shrimp

6 Cups of Zucchini Noodles (About 3 Large Zucchini)

5 Large Garlic Cloves, Minced

1/4 Cup of Extra Virgin Olive Oil

Teaspoon of Crushed Red Pepper, Optional

Butter Flavored Vegetable Cooking Spray

Salt/Pepper to Taste

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. In a large bowl, toss the shrimp, zucchini noodles, oil and garlic together. Add crushed red pepper if using. Season with salt and pepper.
3. Spray a large baking dish with vegetable cooking spray and add shrimp mixture.
4. Bake for 15 minutes or until shrimp is pink.
5. This makes 4 servings at 4 SmartPoints on the Blue and Purple Plans.  On the Green Plan, it is 7 SmartPoints per serving. Enjoy!

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Slow Cooker Chicken Piccata

1/4 Cup of All Purpose Flour

Salt/Pepper to Taste

2 Pounds of Boneless Skinless Chicken Breasts

Butter Flavored Vegetable Cooking Spray

2 Tablespoons of Land O’Lakes Whipped Butter

1 Cup of Fat Free Chicken Broth

1/2 Cup Each White Cooking Wine + Drained, Rinsed Capers

4 Fresh Lemons for (1/2 Cup of Juice)

2 Tablespoons Each of Cold Water + Cornstarch

Lemon Slices, Optional for Garnishing

Fresh Parsley for Garnishing, Optional

DIRECTIONS:

1. Combine flour, salt & pepper in a bowl and mix together. Dredge chicken breasts in flour mixture. Set aside.
2. Spray a saute pan with cooking spray over medium high heat. Add in butter. When melted, brown chicken breasts in batches.
3. Put chicken in slow cooker with broth, wine, capers and lemon juice. Cover and cook on low for 4 hours.
4. Using a slotted spoon, remove chicken to a platter and cover with foil. Remove liquid from slow cooker and put into a saucepan. Whisk water and cornstarch together until smooth and add to saucepan. Bring to a boil and cook over high heat until thickened for about 10 minutes. Pour over chicken cutlets and serve.
5. This makes 4 servings. On the Green Plan, it is 7 Points per serving. On the Blue and Purple Plans, it is 3 SmartPoints per serving. Enjoy!

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Instant Pot Cheesy Potato Frittata

2 Teaspoons of Olive Oil

Vegetable Cooking Spray

1.5 Cups of Simply Potato or other Brand Diced Potatoes

1/2 Cup of Onion, Diced

1 Cup of Water

6 Large Eggs + 6 Large Egg Whites

1/2 Cup of Fat Free Half & Half

2 Green Onions, Chopped Small

1 Teaspoon of Dried Parsley

Salt/Pepper to Taste

1 1/4 Cups of Kraft Fat Free Cheddar Cheese, Shredded

DIRECTIONS:

1. Spray a skillet with vegetable cooking spray and place over medium high heat. When pan is hot add olive oil. Add potatoes and chopped onion. Cook and stir for about 10 minutes. (If they start to stick, add in a few tablespoons of water).
2. Spray a round baking dish with cooking spray. Add in potato/onion mixture. Add 1 cup of water + trivet insert to a 6 qt. Instant Pot.
3. Whisk eggs, egg whites, half & half, green onions, parsley, salt and pepper well. Stir in cheese. Pour this mixture over potato mixture. Loosely cover pan with foil. Lock lid and make sure the vent is closed. Select manual setting, put pressure on high and time for 30 minutes.
4. When finished, release pressure naturally for 10 minutes, followed by quick release. Remove pan and let stand for about 5 minutes.
5. This makes 4 servings at 3 SmartPoints per serving on the Blue Plan, 7 SmartPoints per serving on the Green Plan and 2 SmartPoints per serving on the Purple Plan. Enjoy!

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Cheesy Brushetta Grilled Chicken

4 Boneless Skinless Chicken Breasts (6 Ounces Each)

1/2 Cup of Ken’s Lite Sun Dried Tomato Dressing

1 Can of Rotel Diced Italian Harvest Tomatoes, Drained

1 Cup of Kraft Fat Free Mozzarella Cheese

Salt/Pepper to Taste

1 Teaspoon Each of Dried Basil, Parsley, Oregano

Vegetable Cooking Spray

DIRECTIONS:

1. Cover your barbeque grill grate with heavy duty foil that has been sprayed with Vegetable Cooking Spray and preheat to medium heat.
2. Put chicken and Ken’s Lite Sun Dried Tomato Dressing in a bag and squeeze bag to combine everything. Refrigerate for 10 minutes.
3. Remove chicken and put on the side of grill without foil. Grill for about 10 minutes. (Do not turn)
4. Meanwhile, in a saucepan put drained diced tomatoes and basil, parsley & oregano heat through.
5. After 10 minutes, put chicken (cooked side up) on the foil. Spoon some of the tomato mixture on each chicken breast. Close lid and grill for another 8 minutes or until chicken reads 170 degrees on a thermometer. Top with mozzarella cheese and serve.
6. This makes 4 servings at 6 SmartPoints on the Green Plan, and 4 SmartPoints per serving on the Blue and Purple Plans. Enjoy!

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Slow Cooker Chicken Italiano

4 Boneless Skinless Chicken Breasts (6 Ounces Each)
8 Ounces of Fat Free Cream Cheese, Softened
1/3 Cup of Greek Fat Free Plain Yogurt (I use Fage)
1 Can (10.75 ounce) of Campbell’s Healthy Request Cream of Chicken or Mushroom Soup
1 Packet of Good Seasons Italian All Natural Dressing Mix
1/2 Red Onion, chopped small
1 Can of Sliced Mushrooms, drained
1 Teaspoon of Parsley
Salt/Pepper to taste
Vegetable Cooking Spray

DIRECTIONS:

1. Place chicken breasts in a 6 quart or large slow cooker that has been sprayed with vegetable cooking spray.
2. In a separate bowl, combine cream cheese, yogurt and soup with the dressing mix. Stir well.
3. Sprinkle onion on top of chicken breasts. Season with salt/pepper.
4. Pour cream cheese mixture on top of chicken breasts.
5. Add mushrooms. Put lid on slow cooker.
6. Cook on low for 4 to 6 hours. During the last 1/2 hour of cooking remove lid of slow cooker and stir. Leave the lid off for sauce to thicken some. You can eat the breasts as they are or shred with two forks.
7. This makes 4 hearty servings.  On the Green Plan, it is 6 SmartPoints per serving. On the Blue and Purple Plans, it is 3 SmartPoints per serving. Enjoy!

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Pasta Fagioli

Vegetable Cooking Spray

1.5 Pounds of Ground Turkey Breast

1 Cup Each of Chopped Carrots, Celery & Onion

2 Garlic Cloves, Minced

4 Cups of Fat Free Beef Broth

28 Ounce Can of Diced Tomatoes

15 Ounces of Canned Tomato Sauce

2 Teaspoons of Splenda

1 Teaspoon Each of Dried Basil, Dried Oregano, Dried Thyme & Salt

15 Ounce Can Each of Dark Red Kidney Beans + Cannellini Beans, Rinsed & Drained

1.5 Cups of Dry Ditalini Pasta, or other small pasta

Grated Parmesan Cheese, Optional

Fresh Parsley, Optional

*Feel free to add in any leftover cooked vegetables in Step 1 below. I love to add green beans occasionally.

DIRECTIONS:

1. Spray a large saucepan with vegetable cooking spray and place over medium high heat. Add in ground turkey breast and cook until browned. If it starts to stick, add in a few tablespoons of water. Add in carrots, celery, onion and garlic. Saute for 5 minutes. Add in broth, tomatoes, sauce, Splenda and all seasonings. Reduce heat to medium and simmer for 30 minutes.
2. Add pasta and beans and continue cooking over medium heat for 10 minutes or until pasta is tender. Serve with a sprinkling of Parmesan Cheese and snipped Parsley, if using.
3. This makes 6 servings at about 1.5 Cups per serving at 3 SmartPoints on the Blue and Purple Plans and 7 SmartPoints for Serving on the Green Plan.  Enjoy!

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Chicken Scampi

4 (6 Ounces Each) Boneless Skinless Chicken Cutlets

2 Tablespoons of Land O’Lakes Whipped Butter

Butter Flavored Cooking Spray

2 Shallots, Chopped Small

6 Minced Garlic Cloves

8 Ounce Can of Sliced Mushrooms, Drained

1 Teaspoon Each of Salt + Ground Black Pepper, Dried Parsley + Dried Oregano

1/2 Teaspoon of Red Pepper Flakes

1/2 Cup Each of Fat Free Chicken Broth + White Cooking Wine

2 Tablespoons of Fresh Lemon Juice

1/3 Cup of Kraft Reduced Fat Parmesan Cheese*

DIRECTIONS:

1. Spray a large saute pan with butter flavor cooking spray and place over medium high heat. When pan is hot, melt butter. Add in chicken breasts and saute until no longer pink – about 10 minutes. Add in shallots, garlic cloves, mushrooms and all the seasonings.
2. Reduce heat to medium low and add in broth, cooking wine and lemon juice. Add in Parmesan Cheese and continue cooking for 5 minutes. Serve with angel hair pasta or zoodles.
3. This makes 4 servings at 3 SmartPoints per serving on the BLue and Purple Plans, and 5 SmartPoints per serving on the Green Plan.  Enjoy! (Points value does not include angel hair pasta)

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Chicken Mushroom & Gnoochi Pie

2 Pounds of Boneless Skinless Chicken Breasts, Cubed & Cooked

1 Tablespoon of Land O’ Lakes Whipped Butter

Butter Flavored Vegetable Cooking Spray

1 Medium Onion, Chopped

3 Garlic Cloves, Minced

1 Each Can of Mushrooms, Drained + 1 Teaspoon of Dried Thyme

1 Tablespoon of All Purpose Flour

1/3 Cup Each of White Cooking Wine + Fat Free Half & Half

1/2 Cup of Fat Free Chicken Broth

Teaspoon of Dried Parsley

10 ounces of Whole Wheat Gnoochi

1 Cup of Kraft Fat Free Mozzarella Cheese

DIRECTIONS:

1. Preheat oven to 425 degrees. Spray a 6 cup ovenproof dish with vegetable cooking spray. Set aside.
2. Spray a large frying pan with vegetable cooking spray and add butter over medium heat. When pan is hot, add onion, garlic, mushrooms and thyme. Cook until they are all tender.
3. Add in flour and cook stirring until the mixture bubbles and thickens.
4. Add in wine, chicken broth, half and half and cooked chicken.
5. Bring to a boil, stirring until the mixture boils and thickens. Add in parsley.
6. Pour mixture into ovenproof dish.
7. Fill a large saucepan with water and boil. Cook gnoochi according to package directions. Drain well.
8. Spoon gnoochi over chicken mixture. Sprinkle with mozzarella cheese. Bake uncovered about 25 minutes or until browned on top.
9. This makes 4 servings at 6 SmartPoints per serving on the Blue and Purple Plans and 9 SmartPoints per serving on the Green Plan.   Enjoy!

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Saucy Parmesan Chicken

4 Boneless Skinless Chicken Breasts (6 Ounces Each)

1/2 cup of Olive Garden Light Italian Dressing

1/4 cup of Kraft Reduced Fat Grated Parmesan Cheese

DIRECTIONS:

1. Put all ingredients in a plastic freezer bag. Put bag in refrigerator to marinate for 1 hour before cooking. Turn bag over in refrigerator a few times to coat chicken.
2. Preheat oven to 425 degrees. Put chicken on foil lined baking sheet and bake for about 30 minutes or until cooked through (165 degrees).
3. This makes 4 servings at 2 SmartPoints per serving on the Blue and Purple Plans.  Per serving on the Green Plan, it is 5 SmartPoints.  Enjoy!

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Creamy Chicken Fettuccine Soup

1/2 Cup Each Carrot (Sliced), Celery (Diced), Onion (Diced)

2 Cloves of Minced Garlic

4 Cups of Fat Free Chicken Broth

2 Cups of Chopped Cooked Chicken Breast

1 Package of ThinSlim Foods Impastable Low Carb Fettucine

1/2 Teaspoon Each: Seasoned Salt, Dry Mustard, Chili Powder, Black Pepper

1/4 Teaspoon of Curry Powder

1 Cup of Fat Free Half & Half

1 Tablespoon of All Purpose Flour

Cup of Fresh Broccoli Florets (Chopped Small)

Butter Flavored Vegetable Cooking Spray

DIRECTIONS:

1. Spray a sauce pan with butter flavored vegetable cooking spray and place over medium to high heat. When pan is hot, add carrot, celery, onion and garlic. Cook for about 5 minutes until vegetables are tender.
2. Add in broth, chicken, low carb fettucine, and all the seasonings including curry powder.
3. Bring to a boil, reduce heat and simmer, covered until the noodles are tender (about 10 minutes)
4. In a small bowl, combine fat free half and half and flour. Mix well and gradually stir into the broth mixture.
5. Stir in small broccoli florets. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring frequently.
6. Makes 4 good sized bowls at 3 SmartPoints on the Blue and Purple Plans and 5 SmartPoints per serving on the Green Plan.  Enjoy!

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Red Chicken Marsala

4 (6 Ounces Each) Chicken Cutlets, Boneless & Skinless (Butterflied)

Salt/Pepper to Taste

1 Large Can of Mushrooms (Undrained)

1 Tablespoon of Extra Virgin Olive Oil

2 Tablespoons of Whipped Butter (Land O’Lakes)

3 Large Shallots, Chopped Small

2 Garlic Cloves, Minced

1 Tablespoon of Tomato Paste

Can of Diced Tomatoes (14.5 oz)

1/2 Cup of Marsala Cooking Wine

1 Teaspoon Each of Dried Parsley & Thyme

DIRECTIONS:

1. Heat olive oil in a large saute pan over medium high heat. When pan is hot add butterflied chicken cutlets. Season with salt/pepper to taste and flip chicken in the pan to brown both sides. If chicken starts to stick, pour in a bit of the mushroom “stock” from the can.
2. Remove chicken after about 10 minutes of browning and put on a plate to keep warm. Add butter to the pan and when melted, add in the garlic and shallots. Move around the pan to brown over low to medium heat. If they start to stick, add more of the mushroom “stock”. Add in the mushrooms.
3. Stir in the tomato paste and cook for about 1 minute. Add in parsley and thyme. Add in tomatoes and marsala. Reduce heat to a simmer and add the chicken cutlets back into the pan and cover until chicken is cooked through – about 10 minutes.
4. This makes 4 servings at 6 SmartPoints per serving on the Green Plan and 4 SmartPoints per serving on the Blue and Purple Plans. Enjoy!

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Turkey Meatball Sub on Ciabatta Roll Drenched in Italian Meat Gravy

1 Recipe for Slow Cooker Italian Meat Gravy Cooked

6 Ciabatta Rolls (I use Trader Joe’s)

2 Pounds of Turkey Breast (Ground)

1 Cup of Finely Chopped Onion

1 Large Egg Yolk

1/2 Teaspoon Each of Ground Oregano, Dried Parsley, Garlic Powder, Dried Basil, Salt & Pepper

1.5 Teaspoons of Reduced Fat Kraft Grated Parmesan Cheese

Vegetable Cooking Spray

2 Large Green Bell Peppers, Cored and Sliced

2 Medium to Large Onions, Sliced

DIRECTIONS:

1. When Slow Cooker Italian Meat Gravy is done keep it warm in the slow cooker and set aside. Combine ground turkey breast, onion, egg yolk, spices and Parmesean Cheese into a bowl and mix thoroughly. Shape into 12 meatballs (for 6 sandwiches) all about the same size.
2. Preheat oven to 350 degrees. Place meatballs on a parchment paper lined baking sheet and bake for 30 minutes.
3. Take out of oven and set aside. Cover with foil to keep warm or place into the slow cooker Italian Meat Gravy.
4. In a large saute pan that has been sprayed with vegetable cooking spray over medium heat, saute peppers and onions until softened. Set aside.
5. Build your sandwich using the Ciabatta Rolls, adding 2 meatballs per roll and a few tablespoons of the Slow Cooker Italian Meat Gravy.  Add sauteed peppers and onions on top.
6. This makes 6 sandwiches. On the Green Plan, each sandwich is 5 SmartPoints.  On the Blue and Purple Plans, it is 3 SmartPoints per sandwich. Enjoy!

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Creamy Chicken Pasta Bake

1.5 Cups of Ronzoni 150 Calorie Penne Pasta

3 Cups of Broccoli Florets

Vegetable Cooking Spray

1 Pound of Chicken Cutlets (Skinless), Cut into bite size pieces

1/2 Cup of Fat Free Chicken Broth

2 Ounces of Light Cream Cheese, Cubed

1 Cup of Kraft Fat Free Shredded Mozzarella Cheese

DIRECTIONS:

1. Heat oven to 375 degrees. Cook pasta as directed on package. Add broccoli in during the last 3 minutes of cooking time for the pasta.
2. Heat a large nonstick skillet on medium high heat. Spray with vegetable cooking spray. Add chicken when pan is hot. Cook until no longer pink inside. Stir in broth and simmer for 3 minutes. Then add in Light Cream Cheese. Cook and stir on low heat for 1 minute or until cream cheese is melted. Stir in 1/2 cup of fat free mozzarella.
3. Drain pasta and broccoli. Add to chicken mixture, mix together. Spoon into an 8″ square baking dish that has been sprayed with vegetable cooking spray. Cover with foil.
4. Bake for 15 minutes or until heat through. Sprinkle with remaining mozzarella cheese. Bake, uncovered about 3 minutes or until cheese melts. Let stand 5 minutes before serving.
5. This makes 4 servings.  On the Green Plan, it is 6 SmartPoints per serving. On the Blue and Purple Plans, it is 4 SmartPoints per serving. Enjoy!

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Stuffed Shells Bolognese

16 oz of Drained Fat Free Cottage Cheese

3 Cups Kraft Fat Free Shredded Mozzarella Cheese, Divided

1 Egg Yolk

3/4 Cup Chopped Jarred Roasted Red Bell Peppers

Salt/Pepper to Taste

16 oz Ground Turkey Breast

2 Garlic Cloves, Minced

3 Cups Canned Crushed Tomatoes

3 Tablespoons Tomato Paste  +  1/3 Cup of Water

1/2 Teaspoon Each of Garlic Powder, Dried Oregano and Dried Thyme

16 Jumbo Pasta Shells

Vegetable Cooking Spray

Fresh Basil, Optional

DIRECTIONS:

1. Mix together cottage cheese, 2 cups of shredded cheese, roasted red peppers, egg yolk and salt/pepper.
2. Cook shells according to package directions. Drain and rinse under cold water in a colander. Set aside.
3. In a large ovenproof skillet that has been sprayed with vegetable cooking spray, saute ground turkey breast with garlic cloves until turkey is browned and crumbled. Reduce heat and add in crushed tomatoes, tomato paste and 1/3 cup of water along with the garlic powder, dried oregano and thyme.  Stir well and simmer while you stuff the shells. You can add more water if the sauce is too thick for your taste.
4. Preheat broiler.
5. While sauce is cooking, stuff each shell with a heaping tablespoon of cottage cheese mixture. Put shells seam side up into skillet. Top with remaining shredded cheese.
6. Broil until bubbling, about 5-10 minutes. Garnish with fresh basil if using.
7. This makes 4 servings: 4 stuffed shells and Bolognese sauce per serving is 9 SmartPoints on the Green Plan, 8 SmartPoints per serving on the Blue Plan and 6 SmartPoints per serving on the Purple Plan. Enjoy!

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SLOW COOKER ITALIAN MEAT GRAVY

3 Cans of Tomato Puree (28 oz cans)

1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)

1 Teaspoon Each of the following:

Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt

Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**

2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced

1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)

Vegetable Cooking Spray

Garnish with Chopped Tomatoes & Fresh Herbs, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray.
2. Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
3. In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
4. Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
5. Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
6. This entire mixture is 0 Blue SmartPoints and 0 Purple SmartPoints. If you follow the Green Plan, a 1 Cup Serving is 2 SmartPoints.  Enjoy!

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Caprese Chicken

1 Tablespoon of Extra Virgin Olive Oil

Vegetable Cooking Spray

4 (6 oz) Boneless Skinless Chicken Breasts

Salt/Pepper to Taste

1/4 cup of Balsamic Vinegar

2 Minced Garlic Cloves

1 Pint of Grape Tomatoes, Halved

1/2 Each Teaspoon of Dried Basil + Dried Parsley

4 Slices of Sargento Ultra Thin Provolone Slices

DIRECTIONS:

1. In a large skillet that has been sprayed with vegetable cooking spray, heat oil. Season chicken breasts with salt/pepper to taste and cook until golden and cooked through. Transfer to a plate.
2. Add balsamic vinegar to the skilet along with the garlic. Cook for about 1 minute. Add in tomatoes and sprinkle with the basil and parsley. Simmer for about 7 minutes. Push tomatoes to the side of the pan.
3. Add chicken back into the skillet and reheat through for about 3 minutes. Add 1 slice of provolone cheese to each breast. Cover lid to melt cheese.
4. Spoon tomatoes over chicken and serve.
5. This makes 4 servings at 2 Points per chicken breast on the Blue and Purple Plans and on 6 SmartPoints on the Green Plan. Enjoy!

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Eggs In Purgatory

2 to 4 Large Eggs

1 Small can of Tomato Sauce (7-8 ounce can)

1-2 Garlic Cloves, Minced

1/4 of an Onion, Diced Small

1/2 Teaspoon to 1 Teaspoon of Splenda

Pinch of Hot Pepper Flakes

1/4 Teaspoon of Dried Parsley

Salt/Pepper to Taste

Vegetable Cooking Spray

Bragg’s Nutritional Yeast (optional) (1.5 Tablespoons is 0 Points) This tastes just like Parmesan Cheese and even better, it’s so good for you.

DIRECTIONS:

1. Spray a frying pan with vegetable cooking spray. Turn heat on high until pan gets hot.
2. Turn pan down to lower heat and add garlic and onion.
3. In a separate bowl, add tomato sauce, Splenda, pepper flakes, parsley, salt and pepper and stir well.
4. Add to pan and stir to combine garlic, onions and sauce together.
5. Crack eggs and add into your sauce. Cook eggs according to how you like your yolks (runny/harder).
6. If you are using Bragg’s Nutritional Yeast, sprinkle over cooked eggs.
7. This recipe is 0 SmartPoints on the Blue & Purple Plans.  On the Green Plan, if you use 2 Eggs, it’s 4 SmartPoints; 4 Eggs is 8 SmartPonts.  Also, you have enough sauce to add 4 eggs total to this recipe. Enjoy!

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Italian Turkey Bake

2 Pounds of Ground Turkey Breast

1 Large Onion, Cubed Small

2-4 Garlic Cloves, Minced

4 Ounces of Whole Wheat Elbow or Shell Pasta

1 – 28 oz Can of Tomato Puree

1 Teaspoon of Basil

1.5 Teaspoons of Oregano

1 Pinch of Red Pepper Flakes

2 Teaspoons of Splenda

Salt/Pepper to Taste

2 Cups of Fat Free Cottage Cheese

1.5 Cups of Kraft Fat Free Shredded Mozzarella Cheese

2 Tablespoons of Parmesan Cheese

Vegetable Cooking Spray

Directions:

1. Cook pasta & set aside.
2. In a large frying pan that has been sprayed well with vegetable cooking spray and over high heat, add ground turkey breast, onion and garlic and saute until browned. If meat begins to stick, add 1/4 cup of water to pan.
3. Drain and set aside.
4. In a saucepan over medium high heat, add tomato puree and all spices, salt/pepper to taste and Splenda. Reduce heat to low and simmer uncovered.
5. Add meat mixture and stir until combined. Keep heat on low for about 10 minutes until flavors blend.
6. In a bowl, add cottage and shredded cheese and stir to combine.
7. Spray a 11 x 7 baking dish with vegetable cooking spray.
8. Spread 1/2 cup of meat/sauce mixture to the bottom of the baking dish.
9. Add a half of a layer of pasta, cheese mixture and meat/sauce mixture. Repeat.
10. Sprinkle Parmesan cheese on top. You may have extra meat sauce. You can freeze for later use or use at meal time.
11. Bake uncovered at 350 degrees for 30-45 minutes or until heated through.
12. Let sit covered for about 15 minutes before slicing.
13. This serves 4 at 5B, 10G, 1P per serving.

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Italian Cheeseburger Pepper Cups

4 Large Sweet Bell Peppers (Any color)

2 Pounds of Ground Turkey Breast

1/2 Cup of Finely Chopped Onions

1.5 Cups of Cooked Whole Wheat Orzo

6 Ounces of Tomato Paste

2 Tablespoons of Heinz Reduced Sugar Ketchup*

1 Tablespoon each of Worcestershire Sauce + Spicy Brown Mustard

1/2 Teaspoon Each of Garlic Salt & Pepper

1 Cup of Chicken Broth (Fat Free)

2  1/4 Cups of Kraft Fat Free Shredded Mozzarella Cheese

Vegetable Cooking Spray

DIRECTIONS:

1. Cut peppers in half and remove seeds, set aside.
2. Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add in ground turkey breast and onion. Cook until ground turkey is no longer pink. Drain if necessary.
3. Stir in cooked orzo, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon evenly into pepper halves.
4. Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Pour broth around the peppers. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese. Bake uncovered for 5 minutes longer or until cheese melts.
5. This makes 4 Servings (2 Italian Cheeseburger Pepper Cups each) at 3 SmartPoints on the Blue Plan, 6 on the Green Plan and 2 SmartPoints on the Purple Plan. Enjoy!

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*THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS IF YOU PURCHASE SOMETHING USING THE LINKS BELOW, I WILL RECEIVE A VERY SMALL PERCENTAGE OF THE SALE FOR RECOMMENDING THE PRODUCT TO YOU. THIS IS ALL AT NO COST TO YOU. THANK YOU IF YOU DO PURCHASE SOMETHING THAT WAS USED IN MAKING THESE RECIPES.

Swerve Granulated Sweetener

Lasagna Pans

Kraft Reduced Fat Parmesan Cheese

Whole Wheat Gnoochi

Olive Garden Light Italian Dressing

ThinSlim Foods Impastable Low Carb Fettucine

Whole Wheat Orzo

Heinz Reduced Sugar Ketchup