Chili Macaroni, Chicken and Pork Jambalaya, Cheeseburger Casserole

Chili Macaroni

  • 2/3 lb. 93% lean ground beef
  • 2 medium onions, chopped
  • 1 ½ cups whole wheat elbow macaroni
  • 1 29 oz. can Mexican-style stewed tomatoes with the juice
  • 1 4 oz. can diced green chilies, drained
  • 2 ½ cups tomato juice
  • 2 15.5 oz. cans pinto beans, rinsed and drained
  • 2 teas. chili powder
  • ½ cup shredded low-fat cheddar cheese

Spray a large skillet with cooking spray and heat over medium-high heat. Add the ground beef and onion to the skillet and cook for about 10 minutes or until the meat is browned. While the beef is cooking stir and break up the meat. Drain off the fat. Into the same skillet add the stewed tomatoes with their juice, green chilies, tomato juice and chili powder and bring this mixture to a boil. Stir in the macaroni and pinto beans and return the mixture to a boil. Reduce heat, cover the skillet and simmer for about 15 minutes or until the macaroni is cooked. Sprinkle the cheese over the top of the chili macaroni before serving. Recipe makes 8 servings Estimated WW Smart points 7 per serving.

Chicken and Pork Jambalaya

  • 1 cut up chicken
  • 1 lb. smoked sausage, sliced
  • ½ lb. pork, cubed
  • 1 Tbsp. vegetable oil
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 5 cups rice
  • 1 Tbsp. Creole seasoning

Season the chicken and the pork with creole seasoning. Heat the oil in a large heavy pot. Brown the chicken in the oil. Once the chicken has browned, add the sausage and pork and stir to brown evenly, about 15 minutes. Pour off excess fat but leave the drippings in the pot. Add the onions, celery, and pepper and sauté until the onions are caramelized. Add five cups of water and bring to a boil. Add the rice. Cover the pot and cook over low heat until rice is cooked. Recipe makes 10 servings Estimated WW Smart points 9 per serving.

Cheeseburger Casserole

  • 1 lb. 95% lean ground beef
  • 2 cups uncooked rotini pasta
  • 1 ½ cups onions, chopped
  • 1 clove garlic, chopped
  • ¼ cup chopped dill pickles, optional
  • 2 cups reduced-fat cheddar cheese
  • 1 28 oz. can diced tomatoes
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Dijon mustard
  • 2 teas. olive oil
  • salt and pepper to taste

Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Cook the pasta according to package directions to al dente and drain the cooked pasta well. Heat the oil in a large skillet over medium-low heat. When the oil is hot add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds. Stir in the beef and cook until the beef is browned, stir in the salt and pepper. Stir in the tomato paste, the tomatoes and mustard and bring mixture to a gentle boil. Allow mixture to bubble gently until it is slightly thickened, about 2 minutes. Mix in the cooked pasta and spread the meat and pasta mixture in the prepared baking dish. Top the casserole with the cheddar cheese, place casserole in the preheated oven and bake until cheese has melted, about 15 minutes. If desired, sprinkle casserole with chopped pickles before serving. Recipe makes 9 servings Estimated WW Smart points 5 per serving.