Baked Beef Ziti

12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced (I actually just used garlic powder)
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

-Preheat oven to 350°F.
-Cook pasta according to package directions; drain and set aside.
-Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
-Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
-Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Serves 8.
5 WW points

Smothered Chicken with Pierogies

1 dozen potato and cheddar cheese pierogies
1 can lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I left these out)
1 cup frozen peas (I used peas and carrots since that was all I had)
2 cups cubed or shredded cheese

Preheat the oven to 350.  Spray a 2 quart dish with cooking spray.

Thaw pierogies in boiling water for 5 minutes, drain and place in dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken.  Cook stirring about 5 minutes or until heated through.  Pour over pierogies.  Bake 15 minutes.
Serves 4. 
I am excited over the fact that pierogies are only 1 WW point!  This entire meal was 7 points per serving.

Chicken Macaroni Bake

Ingredients:

• 0.25    cup    Onions, chopped
• 2    Tablespoons butter or margarine
• 1/4    cup milk
• 10.5    ounces cream of chicken soup
• 1 1/2    cups chicken (or Turkey), cooked & cubed
• 4    ounces cheddar cheese, shredded
• 8    ounces pasta, any variety, cooked
• 1/8    cup buttered bread crumbs

Directions:

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 

Servings:

4-6  (We actually turned it into 8 servings which made it 5 WW points a serving). 

Freezing Instructions:

Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Another great recipe from Once a Month Mom.