Baked Spaghetti Carbonara

Weight Watchers Recipe Ingredients 8 oz uncooked whole-wheat spaghetti    4 slice(s) uncooked turkey bacon, diced    2 medium leek(s), chopped (white parts only)    3 clove(s) garlic clove(s), minced (medium)    1 tsp dried oregano    1/2 tsp table salt    1/4 tsp black pepper, freshly chopped    1 1/4 cup(s) fat-free skim milk    1 cup(s) fat-free egg substitute    1/4 tsp garlic powder    1/4 tsp onion powder    1/4 cup(s) grated Parmesan cheese    Instructions Preheat oven to 375ºF. Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.   Course: main meals PointsPlus™ Value:    6 Servings:  6 Preparation Time:  15 min Cooking Time:  40 min Level of Difficulty:  Easy This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.

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Dijon Pork Cutlets

Ingredients

	16 oz lean boneless pork chop, (8 chops)
	3 Tbsp Dijon mustard
	3 Tbsp sugar
	1 1/2 tsp apple cider vinegar
	1 tsp crushed red pepper flakes
	1 spray(s) cooking spray
	1/4 cup(s) water

Instructions

• Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
  
• Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
  
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
  
• Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).

Course: main meals
PointsPlus™ Value:    5
Servings:  4
Preparation Time:  4 min
Cooking Time:  8 min
Level of Difficulty:  Easy

Weight Watcher's Monterey Chicken Recipe

Points: 6 Servings: 4

4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Rotel (Diced Tomatoes with Green Chilies), drained
Sliced Green Onions
Pepper

Preheat oven to 400°F. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).