Weight Watchers Recipes: Family Dinners

If you're looking for some new delicious recipes to share with your family this summer, check out these recipes from Weight Watchers.

Bolognese Sauce with Spaghetti

Ingredients:

• 2 teaspoons olive oil
• 1 small fennel bulb, chopped
• 1 small onion, chopped
• 1 carrot, cut into ¼-inch dice
• 1 celery stalk, cut into ¼-inch dice
• 4 garlic cloves, minced
• ½ pound ground lean beef (7% fat or less)
• ½ pound ground lean pork
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• ½ cup grated Parmesan cheese
• 1/3 cup reduced-fat (2%) milk
• 1 (16-ounce) package whole wheat spaghetti
• ½ cup chopped fresh basil

Instructions:

1) Heat oil in a large pot over medium-high heat. Add fennel, onion, carrot, and celery; cook, stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add beef, pork, salt, pepper flakes, and black pepper; cook, breaking up meat with wooden spoon, until browned, 6-8 minutes. Transfer to 5- or 6-quart slow cooker.

2) Stir tomatoes into beef mixture. Cover and cook until sauce is slightly thickened, 3 ½ hours on Low. Stir in ¼ cup of Parmesan and the milk. Cover and cook on Low 30 minutes longer.

3) Meanwhile, cook spaghetti in same large pot according to package directions. Drain.

4) Divide spaghetti evenly among 8 bowls; top evenly with meat sauce. Sprinkle with remaining ¼ cup Parmesan and the basil.

Per serving (scant 1 cup pasta, ¾ cup sauce, and 1 tablespoon Parmesan): 346 Cal, 7 g Total Fat, 3 g Sat Fat, 594 mg Sod, 51 g Total Carb, 4 g Sugar, 8 g Fib, 25 g Prot. SPV: 8

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 teaspoons canola oil
• ¾ pound ground skinless turkey breast
• 1 (15 ½-ounce) can pinto beans, rinsed and drained
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 4 (8-inch) multigrain tortillas
• 8 tablespoons fat-free salsa
• 4 teaspoons shredded reduced-fat Cheddar cheese
• 2 scallions, thinly sliced

Instructions:

1) To make filling, heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it up with wooden spin, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes.

2) Meanwhile, warm tortillas according to package directions.

3) Place tortilla on work surface; spoon one-fourth of filling along center. Top with 2 tablespoons salsa and 1 tablespoon Cheddar; sprinkle with one-fourth of scallions. Fold sides of tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese and scallions.

Per serving (1 burrito): 398 Cal, 11 g Total Fat, 3 g Sat Fat, 847 mg Sod, 43 g Total Carb, 4 g Sugar, 11 g Fib, 30 g Prot. SPV: 10

Mixed Greens with Vinaigrette

Ingredients:

• 1 ½ cups of cherry tomatoes or grape tomatoes, halved
• ¼ cup lightly packed fresh flat-leaf parsley leaves
• 5 tablespoons water
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove
• ¾ teaspoon sugar
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 12 cups lightly packed mixed baby greens

Instructions:

1) To make dressing, combine ½ cup tomatoes, the parsley, water, oil, vinegar, garlic, sugar, salt, and pepper in blender or mini-food processor; pulse until smooth.

2) Put salad greens and remaining 1 cup tomatoes in salad bowl; drizzle dressing over and toss until coated evenly.

Per serving (1 ½ cups mixed greens with 2 tablespoons dressing): 70 Cal, 4 g Total Fat, 1 g Sat Fat, 295 mg Sod, 7 g Total Carb, 1 g Sugar, 4 g Fib, 4 g Prot. SPV: 1