The Chili I made yesterday was enough for us to have for left overs so that's on tonights plate ;)
Tomorrow we will have Baked Ziti and Salad
Thursday is Dance night which is also left over night, so we'll be eating Wednesday night meal
Friday Sage-Crusted Chicken Breasts with Roasted Sweet Potato Wedges (Dave will have backed potato)
Saturday and Sunday we'll be out of town so no cooking for mama! Sunday night we'll most likely eat whatever is in the house aka sandwhiches.
Here is tomorrow's meal
Taken from Weight Watchers Cookbook
I plan on changing some things so I am not sure how many points it will be worth
*I am going to use Fat Free Cottage Cheese instead of Ricotta. I may add some Turkery Cumbs of meat as well.
Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions
Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
Cook pasta according to package directions; rinse with cool water and drain.
While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
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