Skinny Pizza Logs (Emily Bites Recipe)

I had to share a new favorite of the boys! Super simple and easy to make for dinner that the boys have now requested the last two weeks! Emily Bites is one of the best Weight Watcher Recipe sites I've come across, she posted these Pizza Logs.

Ingredients:

• 8 egg roll wrappers (larger than wonton wrappers)
• 8 teaspoons store-bought pizza sauce
• 1 teaspoon Italian seasoning
• 24 turkey pepperoni slice (I used Hormel)
• 4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter stick

Directions:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.
3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown.

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Taco Tuesday Meal ... Taco "Cupcakes" Weight Watcher 4 Pts

Since the Cheeseburger Cupcakes where a hit on Monday for dinner, I thought why not spice up Taco Tuesday at the house and make Emily Bites Taco Cupcake's! For those doing weight watcher's these are 4 point per cupcake. I just love it since I know it has the numbers I need to track with myfitness pal so I stay in the limits my trainer gave me. Enjoy!!

INGREDIENTS:

• 1 ½ teaspoons chili oil (found near the Asian ingredients)
• ½ lb 95% lean ground beef
• 1 tablespoon taco seasoning
• ¾ cup canned black beans, drained and rinsed
• 16 wonton wrappers (found in the produce section)
• 5 tablespoons + 1 teaspoon of queso dip or salsa con queso
• 1 cup chunky salsa
• 1 cup reduced fat shredded Mexican cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

Enjoy I promise these will be a hit!

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Cheeseburger “Cupcakes” (WW 4 Points)

Another yummy recipe made using wonton wrappers! They are so my favorite thing to use, they are light and make me feel like I'm cheating even when I'm not! NOW only eating 2 of these can be a test in itself .. lol. NOW wonton wrappers where like a hot item I went to Walmart 2x and QFC and no luck. So I bought egg-roll wrappers and cut them into 4th and it worked perfect!

As most of you know I'm a little bit obsessed with Emily Bite's, her website is a GREAT resource for meals that are yummy and light (and weight watcher friendly). I don't do weight watchers but I love to make a meal that already has the numbers figured out for me so I know what I'm allowed to eat. This time I made her Cheeseburger "Cupcakes.

INGREDIENTS:

• ¼ cup onion, finely chopped
• ½ lb 95% lean ground beef
• 1 tablespoon McCormick Hamburger Seasoning
• 4 oz mushrooms, chopped
• 4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
• 3 tablespoons ketchup
• 1 tablespoon mustard
• 16 wonton wrappers (typically found in the produce section)
• ½ cup tomatoes, chopped
• 4 oz (1 cup) reduced fat 2% shredded cheddar cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber (from myfitnesspal.com)

ALEXIS NOTES: I cut down egg roll wrappers to fit into a wonton shape. I skipped the mushrooms and used a can of diced tomatoes for easy for me moment! I had Swiss Laughing Cow so I used that instead.

Enjoy I promise these will be a hit!

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Chicken Broccoli Alfredo Wonton Cupcakes

Most of you know, that I love using wonton wrappers when I can. They make for a light meal and easy snack size and portion controlled meals.  I love Emily Bites she has the best weight watcher recipes and this Chicken Broccoli Alfredo Wonton Cupcakes are no exception to that! Enjoy these for your next meal!

INGREDIENTS:

• 1 ½ teaspoons olive oil
• 1 cup broccoli florets, chopped small
• 2 cups cooked shredded or diced chicken breast
• I cup light Alfredo sauce
• ½ teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 24 wonton wrappers
• 1 ½ cup shredded 2% Mozzarella cheese
• 1 tablespoon grated Parmesan cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
2. Pour the oil into a skillet and bring over medium heat. Add the broccoli and cook for 5 minutes or until broccoli is tender, stirring occasionally.
3. Transfer the broccoli to a mixing bowl and combine with the chicken, Alfredo sauce, Italian seasoning and pepper. Stir until well combined.

1. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese. When complete, sprinkle ¼ teaspoon of Parmesan cheese over the top of each wonton cup.

5. Bake for 18-20 minutes until golden brown.

WEIGHT WATCHERS POINTS PLUS:4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
130 calories, 9 g carbs, 5 g fat, 13 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

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Tomato Soup Mac & Cheese (WW 9 Points)

And for a yummy meal that is on the lighter side.  I found this recipe for Tomato Soup Mac and Cheese on my favorite weight watcher recipe site Emily Bites.

INGREDIENTS:

• 1 lb (16 oz) uncooked wheat or otherwise high fiber elbow macaroni or pasta shells
• 3 tablespoons light butter, divided
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1/8 teaspoon crushed red pepper
• 1 (14.5 oz can) whole tomatoes
• 1 cup vegetable broth
• ¼ cup torn basil leaves
• 1/8 teaspoon dried thyme
• 2 tablespoons flour
• 1 ¼ cups fat free milk
• ½ teaspoon dry mustard powder
• ½ teaspoon salt
• 2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
• 4 oz sharp cheddar, shredded (I used Cabot Seriously Sharp)

DIRECTIONS:

1. Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
2. Cook pasta in salted water according to package instructions. Drain and set aside.
3. While the water is boiling for step one, melt one tablespoon of the light butter in a medium saucepan over medium-low heat. Add the onion, garlic and red pepper flakes and cook for about 5 minutes until softened. Add the canned tomatoes, vegetable broth, basil and thyme and raise heat to bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
4. While the tomatoes are simmering, melt the remaining 2 tablespoons of light butter in another saucepan. Add the flour to the butter and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the mustard powder and salt and stir to combine. Add 4 ounces of the shredded cheese (set aside 2 ounces for topping) to the milk mixture and whisk together until smooth. Make sure heat is on the lowest setting and warm cheese sauce for about 5 minutes to thicken.
5. When the tomato mixture is done simmering, pour it into a blender (or use an immersion blender – one of my favorite tools!) and blend until smooth. Add the tomato mixture to the cheese sauce and stir to combine. Mix in the cooked pasta until well coated. Pour the pasta mixture into the reserved baking dish and sprinkle the reserved cheese over the top. Bake for 20 minutes until cooked through and bubbly.

WEIGHT WATCHERS POINTS PLUS:9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
330 calories, 48 g carbs, 10 g fat, 15 g protein, 7 g fiber (from myfitnesspal.com)

It may not be the prettiest meal but it sure was yummy and the kids and the husband ate all on their plates so that is a winner to me!

Have a GREAT day!

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Slow Cooker White Bean Soup (WW 6pts)

Last week that stupid cold was still hanging on to me so I put this Slow Cooker White Bean Soup from Emily Bites into the crockpot.  Made it the night I was leading my woman's group.  Little would I know that I would be rear-ended that night and stand in the cold for 1 1/2 hours to have the turd take off and have no insurance. UGH so when I got home to find this soup done it was a double blessing!

INGREDIENTS:

• 8 slices center cut bacon, cooked and crumbled
• 3 (15 oz) cans of Great Northern beans, drained and rinsed
• 4 medium carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups reduced sodium fat free chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tablespoon dried parsley
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

DIRECTIONS:

1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
3. Taste when finished and add salt and pepper as desired.

This soup was a crowd pleasure all around the house, give it a try!

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Mini Chocolate Chip Cannoli Cups (WW 2 points)

A while back I made a Easy Canolli Cup's for my family reunion using wonton's that were a complete hit.  I have stepped in to host a woman's group at church. To get more members I went to an event a meet and greet event. Of course instead of just picking up cookies from a store I wanted to make something.  I saw on Emily Bites these Chocolate Chip Cannoli Cups and thought they would be perfect.  They were very tasty, sadly most did not got eaten so over to my bestie's house so I wouldn't be tempted to eat them all.

INGREDIENTS:

15 Frozen Mini Phyllo Shells
2 oz Marscapone cheese (I used BelGioso brand)
2/3 cup fat free Ricotta cheese
3 T powdered sugar
¼ t vanilla
A pinch of cinnamon (a little goes a long way!)
1/3 cup mini chocolate chips, divided

DIRECTIONS:

1. Place phyllo shells* on the counter to thaw for at least 10-15 minutes.
2. In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until thoroughly mixed. Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
3. Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve. *I recommend you only defrost/fill as many as you plan to eat at once so that the shells stay crispy.

WEIGHT WATCHERS POINTS PLUS:2 per cup (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
63 calories, 7 g carbs, 3 g fat, 2 g protein, 0 g fiber (from myfitnesspal.com)

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Sausage & Stuffing Brunch Bake - Weight Watcher 7 Points

It's been so busy around here that I haven't had a lot of time for my blog :( I'm sorry that I'm not as present as I should be. Work has been overtime with things to do, which are amazing but leave a little free time and in the free time I'm running to the gym for my classes and the boys classes.  So here is a quick meal that I made that was a hit, hope you enjoy!

I found this Sausage & Stuffing Brunch Bake on my favorite site Emily Bites, she makes cooking meals that satisfy but don't make me feel like the hour in the gym was a waste.

INGREDIENTS:

• 1 lb hot Italian turkey or chicken sausage, casings removed
• 1 small onion, diced small
• 8 oz mushrooms, diced
• 2 cloves garlic, minced
• 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
• ½ cup fat free reduced sodium chicken broth
• 2 tablespoons light butter, melted
• 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
• 2 cups skim milk
• 16 oz carton fat free egg substitute
• ½ teaspoon black pepper

DIRECTIONS:

1. Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
2. Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
3. Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
4. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.

WEIGHT WATCHERS POINTS PLUS:7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from myfitnesspal.com)

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Taco Tuesday ... Spicy Beef Taquitos

I thought I'd try out this Taco Tuesday thing for dinner, I usually don't do taco's since they are higher in calories and I'm trying hard to watch those.  I found a yummy recipe on my favorite weight watcher recipe site Emily Bites for Spicy Beef Taquitos.  It was actually pretty darn easy, it was a bit too spicy for me next time I think I'll tweak the recipe and use a regular taco seasoning.

INGREDIENTS:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 lb 95% lean ground beef
• ½ cup salsa (I used pico de gallo)
• 3 oz 50% reduced fat Pepper Jack cheese, shredded (I used Mexican Blend)
• 16 6” corn tortillas (I used Mission Extra Thin Yellow Corn)

DIRECTIONS:

1. Pre-heat the oven to 400. Line a baking sheet with foil and then lightly mist it with cooking spray and set aside.
2. Combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper in a dish and stir together to make your own taco seasoning. Set aside.
3. Bring a large nonstick skillet over medium heat and add the ground beef. Cook while breaking up with a wooden spoon until beef is completely browned and broken into small pieces. Drain any grease from the pan. Add the taco seasoning from step 2 and the salsa and stir together until well combined. Transfer the mixture to a mixing bowl and add the shredded cheese. Stir to combine.
4. Place about half the tortillas between two paper towels and microwave them for 30-60 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then scoop two rounded tablespoons of beef filling onto the bottom third of the tortilla. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat steps with the remaining ingredients (including microwaving the other half of the tortillas when you get to them). When all the taquitos are rolled and on the baking sheet, mist the tops of the taquitos with cooking spray.
5. Place the baking sheet in the oven and bake for about 15 minutes until tortillas start to get golden and crispy.

WEIGHT WATCHERS POINTS PLUS:2 PP per taquito, two taquitos are 5 PP (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION PER TAQUITO:
98 calories, 9 g carbs, 3 g fat, 9 g protein, 2 g fiber (from myfitnesspal.com)

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Bite Size Meals ... Sausage, Egg & Cheese Hash Brown Cups

Saturday morning after I finished up work I had to make something for my boys and our guest.  I went on a Google search for something lighter and found these Sausage, Egg & Cheese Hash Brown Cups on Emily Bites.  The boys loved these and they were so light and fluffy!

Simple easy and won't way you down for the day!

INGREDIENTS:

• 20 oz shredded hash brown potatoes
• 2 T extra virgin olive oil
• 1 ½ t salt (plus a little more to taste for the eggs)
• Black pepper, to taste
• 4 chicken breakfast sausage links (I used Turkey Sausage and removed from casings)
• 6 large eggs
• 4 egg whites
• 6 T shredded 2% cheddar cheese

DIRECTIONS:

1.  Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
2. In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3. Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat.
4. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
5. Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.

WEIGHT WATCHERS POINTS PLUS:3 per cup(P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
123 calories, 10 g carbs, 3 g fat, 7 g protein, 1 g fiber (from myfitnesspal.com)

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Bite Size Meals ... Pizza Log

We had a houseful of Cole's friends this weekend! Friday during the day his buddie's house was broke into :( so we offered for him to stay the night so the parents could deal with police and clean up.  Sunday I picked up a girl from his class and her brother to go to breakfast, then church and even grocery shopping!

By the time I got home I needed to make a quick lunch before I lost it or they did not sure who was closer ... lol.  I found a FB post with these yummy Skinny Pizza Log's on Emily Bites. As many of you know I was on a HUGE kick of wonton wrappers last year, I think my new obsession may be egg roll wrappers. This was actually very easy to make, mine may not have been super pretty by my technique got better by the end!

  

INGREDIENTS:

• 8 egg roll wrappers (larger than wonton wrappers)
• 8 teaspoons store-bought pizza sauce
• 1 teaspoon Italian seasoning
• 24 turkey pepperoni slice (I used Turkey pepperoni)
• 4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter sticks

DIRECTIONS:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.
3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown.

WEIGHT WATCHERS POINTS PLUS:2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber (from myfitnesspal.com)

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Creamy Pasta with Sausage (WW 8 Pts)

With the new year in full swing and we're all trying to be more healthier, I share with you a yummy recipe I made a while back.  I love Emily Bites and she posted this Creamy Pasta with Sausage & Mustard Seeds.  I tweaked this a bite for the boys and didn't use the mustard seeds, well that and I didn't want to go searching for them ... lol. This was a big hit with everyone, anytime they can eat pasta they are happy.  I'm also happy when it's lower calorie recipe!  Enjoy and check out her other amazing recipes, she is one of the best for weight watcher recipes!

INGREDIENTS:

• 1 lb (16 oz) uncooked wheat or otherwise high fiber pasta shells
• 2 teaspoons extra virgin olive oil
• 1 ½ lbs hot Italian turkey or chicken sausage, casings removed
• 3 oz fresh baby spinach, chopped (about a half a standard salad bag – feel free to add more if desired)
• ¾ cup dry white wine
• ¾ cup fat free half and half
• 3 tablespoons super grainy mustard (I used Wegmans Dijon Whole Grain Mustard which is basically all seeds, consistency-wise)
• Pinch of crushed red pepper flakes
• 1 cup thinly sliced or chopped fresh basil

DIRECTIONS:

1. Cook pasta in salted water according to package instructions. Drain and set aside.
2. While the water is boiling for step one, place the oil in a large skillet or saute pan and bring over medium-high heat. Add the sausage and cook for about five minutes or until meat is cooked through, breaking it up into small pieces with a spoon as it cooks. Add the fresh spinach and stir in. Cook for another minute until spinach wilts.
3. Add the wine to the sausage and reduce the heat to a simmer. Stir together, releasing any brown bits from the bottom of the pan and cook for another 5 minutes until the wine is reduced by half. Add the half and half, mustard and crushed red pepper. Stir together and simmer for another 2 minutes.
4. Remove the skillet from heat and stir in the reserved pasta and basil until well combined. Serve.

WEIGHT WATCHERS POINTS PLUS:8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
277 calories, 38 g carbs, 6 g fat, 17 g protein, 5 g fiber (from myfitnesspal.com)

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