Italian Sausage Rigatoni

1 pkg (19.76 oz) Italian Mild Sausage links, grilled and coin-sliced
1 pkg. rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
1 jar (26 oz) of your favorite pasta sauce
2 Tbsp. parsley, chopped
1/4 C. grated Parmesan cheese

Cook sausage according to pkg. directions.  Keep warm.  Cook the rigatoni according to directions.  Keep warm.  In a large pan, place olive oil and garlic, saute lightly for 30 seconds, add peppers and cook until crisp-tender.  Combine cooked sausage and pasta sauce with peppers and heat until warm.  Mix with the pasta or serve separately.  Sprinkle with parsley and Parmesan cheese.  Serve warm.

Stephen's Soft Pumpkin Cookies

Makes about 3 dozen

2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cups (1 stick) butter, softened
1 cup canned pumpkin
1 egg
1 tsp vanilla extract

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.  Beat sugar and butter in a large mixer bowl until well blended.  Beat in pumpkin, egg, and vanilla until smooth.  Gradually beat in flour mixture.  Drop by rounded spoon onto greased cookie sheets.  Bake in preheated 350* oven for 15-18 minutes or until edges are firm.  Cool on sheets for 2 minutes, transfer to wire racks to cool completely.  Best if served while still warm. 

Beef Noodle Bowl

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients in order of preparation:

8 oz. fettuccine pasta
1 box (8 oz) frozen broccoli and carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 C. Kraft Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Cook pasta in a large saucepan as directed on package, adding vegetables to the boiling water for last 2 minutes.  Meanwhile, heat oil in a large nonstick skillet.  Add beef, cook until no longer pink and brown on all sides, stirring occasionally.  Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.  Drain pasta mixture; place in large serving bowl.  Add beef to mixture; toss to coat. 

Strawberry Pie without Crust

4 C. strawberries (sliced)
1 small box sugar-free cook and serve vanilla pudding (not instant)
1 small box sugar-free strawberry Jello
2 C. water

Slice strawberries in the bottom of an 8 or 9" pie plate.  (Spray pie plate with cooking spray first).  Cook vanilla pudding according to package directions, but use 2 cups of water instead of milk.  Add dry Jello to pudding mixture and stir until dissolved.  Let glaze mixture cool 5 minutes before pouring over strawberries.  Chill about 4 hours. 
Makes 4 servings
Old school Weight Watcher Point System: 1 Point

**Can be added to a pie crust if desired

Hearty Chili

1 lb. lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (28 oz) diced tomatoes
1 can (15 oz) dark or light red kidney beans
1 can (6 oz) tomato paste
2 Tbsp. chili powder
1 tsp. salt

Brown ground beef with onion and bell pepper in a large saucepan.  Drain.  Add tomatoes, beans, tomato paste, chili powder, and salt.  Bring to a boil.  Reduce heat, simmer 1 hour.

Makes about 6 cups.

**Add 1 can of whole kernel corn, drained if desired 

Mom's Meatloaf

1 1/2 lbs. ground beef (very lean)
1 egg
1 Tbsp. minced onion
3/4 C. oatmeal
3/4 C. tomato juice
1 tsp. salt
1/4 tsp. pepper

Mix together thoroughly and pack into a loaf pan.  Spread ketchup on top if desired.  Bake at 350* for 1 1/2 hour.  Let set 5 minutes before taking out of the pan and slicing. 
**Freezes well.

Mom's Chicken Noodle Soup

1 uncooked chicken breast
7 C. water
1 tsp. chicken bouillon
1 onion (chopped)
1/4 tsp garlic
2 carrots (peeled and sliced thinly)
2 stalks of celery (chopped)
2 oz. uncooked egg noodles
2 Tbsp. parsley
Salt
Pepper 

Bring water to boil in a large pan.  Add bouillon and chicken, simmer for 10 minutes or until there's no trace of pink.  Remove chicken and let cool.  To the broth add onion,  garlic, carrots, and celery.  Simmer about 10-15 minutes or until vegetables are soft.  Add the cut up cooled chicken back to the pan along with the uncooked noodles, parsley, salt, and pepper to taste.  Simmer a few minutes until noodles are tender.

Makes 4 servings.

Ground Beef Macaroni Casserole

1 lb. ground beef -- fry in skillet with 1 medium onion, chopped
1 1/2 C. dry macaroni -- cook by pkg. directions
1 can of cream of celery, cream of mushroom, or cream of tomato soup
Salt & Pepper to taste

Mix all ingredients.  Put in baking dish.  Bake at 350 degrees for 45 minutes to an hour.  Serve with grated Parmesan cheese if desired.

Souper Chicken Casserole

In a 1 1/2 quart casserole, blend 1 can of cream of chicken soup with 1/3 C. milk.  Add 1 C. cubed, cooked chicken, 1 C. medium noodles, 1 C. cooked green beans, and 1 Tbsp. minced onion ( or 3/4 tsp. water soaked); top with buttered bread crumbs.  Bake in 400* oven for 25 minutes uncovered. 

Makes 4 servings. 

Low-fat Key Lime Pie

1 pkg. of lime flavored Jello
2 containers of lime flavored yogurt (individual serving containers)
1/4 C. boiling water
8 oz. container of Cool Whip
1 prepared graham cracker crust

Dissolve Jello with water.  Stir in yogurt with whisk.  Fold in Cool Whip with a wooden spoon.  Pour mixture into graham crust.  Refrigerate overnight for best results.  Serve with additional Cool Whip or lime garnishes if desired. 

Mom's Cherry Cobbler

1/4 C. margarine, shortening or oil
3/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. almond extract
1/2 C. milk
2 C. (1 lb. 5 oz. can) cherry pie filling

Oven - 350*; Makes 6 servings
Melt margarine in 8" round or 9" pie pan.  In mixing bowl combine remaining ingredients except pie filling, mix until smooth.  Pour over margarine but don't mix.  Spoon pie filling over top.  Bake at 350* for 35-40 minutes until cake springs back when touched lightly in center.  Serve warm or cool.