Cup O' Lasagna - 7.5 points

For the veggies, I suggest squash and zucchini, but it's your choice.
makes 4 servings - 7.5 points plus per serving

6 oven ready lasagna noodles - 10 points
1/3 lb ground beef (93%) - 8 points
1 tbsp garlic - 0 points
1 1/4 cup prego traditional - 7.5 points
1/2 cup ff cottage cheese (squeezed dry inside of cheese cloth) - 2 points
1 egg white - 1 point
Italian spices - 0 points
1/4 cup mozzarella - 2 points
6 mushrooms (sliced) - 0 points
2 cups mixed 0 point veggies - 0

Heat oven to 350.
Crack noodles in ramekin friendly sizes and split into four piles. Brown beef with garlic. Add veggies and cook until slightly softened. Turn heat down and drain any fat. Add mushrooms and 1 cup sauce. Set the rest of the sauce aside.
In a bowl, combine dry cottage cheese, egg, and Italian spices. Mix well.
Split all ingredients in four. Layer in ramekins: a layer of noodles, 1/2 cottage cheese, 1/2 meat/veggie sauce, repeat. Top with final noodles. When all the layers are assembled, top with extra sauce and cheese.

Cook for 40 minutes.

Chicken and Veggie Fritatta 3.5 points

 This makes a great light lunch or snack. You can use any veggies you like for this recipe, but I like artichoke stir fry. For a few extra points you can add 1/4 cup of cheese (just before you put it in the oven) and a medium avocado cut in slices (before you serve), but this isn't a super filling meal, so don't add too much. For fun, you might even try adding a laughing cow light cheese wedge (1 point), cut into chunks and sprinkled over the top before you put it in the oven.
Be sure to use an oven safe skillet.

4 servings - 3.5 points

3 egg whites - 3 points
2 eggs - 4 points
2 chicken breast tenderloins (cut in chunks) - 4 points
1 bag frozen veggies (thawed, drained, and patted dry with a paper towel) - 0 points
1 cup 1% milk - 3 points
Seasonings to your taste.

Turn on your broiler.
Cook tenderloins in a pan until they are cooked through and browned. Add veggies and let cook while you crack eggs and whites into bowl. Add milk and seasonings. I like to use red pepper, lemon pepper, or Italian seasonings, but you can use whatever flavors you like best. Pour egg mix over the top of the veggies and chicken. Use a rubber spatula to gently push cooked egg from the bottom of the pan as it firms. When most of the wetness has firmed into solid egg (kind of like an omelet) toss the whole pan in the oven.

Broil for 3-4 minutes until the top is browned. Cut in quarters and serve.

Sweet and savory stirfry - 4 points

This is a super stir fry with an interesting flavor. Good for when your bored with other stir fry flavors. The cinnamon and ginger really combine to create an interesting sauce.

4 servings - 4 points per serving

4 frozen chicken medallions -8 points
1 bag frozen Asian veggies - 5 points (I like carrots)
1/2 can pineapples - 0 points
5 mushrooms (sliced) - 0 points

sauce
2 tbsp low sodium soy sauce - 0 points (watch the carbs or you have to add a point)
4 tbsp pineapple juice - 0 points
1 tsp chopped garlic - 0 points
1/2 tsp crushed ginger - 0 points
2 shakes of cinnamon - 0 points

Put frozen medallions in wok with water. Let cook until white around edges while putting together the sauce.
Combine soy and juice, add garlic and ginger. Stir. Then add cinnamon and stir well.
When the chicken is white around the outside, drain water and add 1/4 sauce. Flip chicken and cook in sauce until browned. Then add veggies and 1/4 more of the sauce. Let cook while you chop the pineapple and mushrooms into chunks. When the frozen veggies are mostly thawed, add the mushrooms, pineapples, (and sauce to taste).

Cook until mushrooms start to soften. You can serve this over rice, toss in some cooked angel hair pasta with the mushrooms, or eat it by itself.

Also, I'm sure you'll notice I cook straight from frozen. That's because I'm too busy and not attentive enough to thaw. you can, of course, alter any of my recipes to use fresh/thawed food.