WEIGHT WATCHER CAULIFLOWER PIZZA CRUST RECIPES

Steps:

• Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
• In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
• Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
• Stir in the beef and cook until browned; season with salt and pepper.
• Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
• Toss the meat mixture with the pasta and spread it into the prepared dish.
• Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Steps:

• Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
• Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
• Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
• Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
• When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
• Add drained tuna, stirring another minute.
• Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
• Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
• Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).