per serving: 471 calories; 23 grams protein; 20 grams total fat; 4 grams fiber; 4 grams saturated fat; 49 grams carbohydrates; 13 mgs cholesterol; 271 mgs sodium; 12 WW points plus

Kid Friendly $12 Dinners

Tuna and Noodles with A Twist


8 ounces bow tie pasta

2 carrots peeled and thinly sliced

1 cup snow peas cut in half

1 red bell pepper cored and thinly sliced

1/4 cup olive oil

2 tablespoons red wine vinegar

2 shallots finely diced

1 teaspoon dried tarragon

12 ounces solid white albacore tuna drained

1/4 cup shredded Parmesan cheese

coarse salt and freshly ground pepper, to taste


Cook the pasta in a large pot of boiling, salted water until almost done, about 7 minutes. Add the carrots and the peas to the pot and continue cooking until the pasta and vegetables are crisp-tender, another 3 minutes.
While pasta cooks, in a small bowl, whisk together the oil, vinegar, shallot(s), tarragon, salt and pepper. Drain and transfer the pasta with carrots and the peas, along with the bell pepper, to a large bowl.
Drizzle the vinaigrette (add more vinegar and oil if needed) over the pasta and top with the tuna chunks. Taste and add more salt and pepper, if desired. Divide into pasta bowls and top with Parmesan cheese.

Baby Broccoli


2 bunches baby broccoli

1 teaspoon balsamic vinegar

1 tablespoon butter softened

coarse salt and freshly ground pepper, to taste


In a medium saucepan with water to cover, cook baby broccoli over medium high heat until just tender, 7 to 8 minutes. Drain. Season to taste with salt and pepper. Place butter with balsamic vinegar on top and toss.