Recipes from Cheaperkeeper

1 package (16 oz.) spaghetti
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2 inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1 inch pieces
1/2 cup frozen peas, thawed
1 table spoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated parmesan cheese

Cook and drain spaghetti as directed on package. While spaghetti is cooking, heat oil in 10 inch skillet over medium heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese

(From bettycrocker.com)

Mix the chili power, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.

Butterfly the pork chops by laying them flat on a cutting board slicing in half horizontally, stopping a 1/2 inch from the edge to keep the two halves attached. Pry the chops open, then flatten on your work surface. Rub the spice mixture on both sides of all chops. Place chops on a plate, cover and refrigerate at least 1 hour up to 24 hours.

Spray the grill rack or large grill pan with cooking spray; heat the grill or set the pan on medium heat. (Note: never spray cooking spray directly on heat or heated surface). Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. Transfer to a serving plate or cutting board; let stand 5 minutes before serving.

Weight watcher points: 5

To make this a core recipe, omit the brown sugar and increase chili powder by 1 teaspoon.
(from weightwatchers.com)

To make the topping, combine flour, remaining sugar, baking powder and salt in large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk, stir until flour mixture is evenly moistened.

Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

weight watchers: value is 3 points

In a large skillet combine, ground beef, onion, bell peppers, garlic, salt, pepper, and soy sauce. Cook on medium heat until ground beef is no longer pink. While the ground beef is cooking prepare the shells as directed on the package. Do not mix in cheese. Drain ground beef, put back in skillet; drain shells; add to skillet. Lightly toss to mix ingredients. Squeeze the cheese packet over ground beef and shells. Stir until mixed completely.

Optional: Stir in cooked broccoli.

Serve with a tossed salad and dinner is ready. If you are diabetic or watching your weight, this is a perfect combination of carb servings.

Submitted by: Chele