Do you ever feel hangry?
You know, it’s those times when you are so hungry that you start to get angry and accidentally take it out on everyone you love? You’ve probably heard of the term before, and I am guessing you have felt the feeling before as well.
One thing I hear from other MPM readers that are on the WW program is that they eat “all their points” and are left hungry by afternoon with no points left. Of course, a great breakfast can really help with this, and WW has a thing called weeklies, but some days you just need a big, hearty dinner that you can feel good about and that will keep you from snacking endlessly all night long.
If you are having a hard time sticking to your plan because you are feeling hungry all the time, this recipe might be just what you need!
You get 8 full cups of this yumminess, and each cup is just 1 WW FreeStyle Smart Point, so you could literally eat until you were stuffed and not have to worry too much about your points. Speaking of points, the points in this recipe are in the pasta. You really don’t need much pasta, though, because it bulks up as it cooks so a little goes a long way. In fact, you could even just leave the pasta out if you wanted and still have a great meal.
About the pasta.
I chose to use Campanelle pasta because I thought my kids would think it was fun, but you can swap it out with a different pasta if you have some in your pantry that you are wanting to use up.
How the points measure up.
If you eat 2 cups, it will be 3 WW SP.
If you eat 3 cups, it will be 4 WW SP.
If you eat 4 cups, it will be 6 WW SP. (I know, I know… 4 cups is a lot. I am sure you won’t eat that much, but I just wanted you to understand why this is a great meal to save for a day when you feel super duper hungry but don’t want to blow your whole day/week on one meal.)
How about a little cheese?
If you have the points and want to add a little more to this meal, we topped our servings with a little shredded cheddar cheese that we let melt over the top, and we loved it. The cheese is not necessary though.
Are you ready for a Southwestern hunger-busting recipe?
Here is what you need:
3 ounces uncooked Campanelle pasta (about 1-1/4 cups)
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1 cup frozen corn
1 pound 99% lean ground turkey
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel diced tomatoes and green chiles
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
Pepper, to taste
Here is what you do:
Cook pasta according to the directions on the package. Drain pasta.
Heat oil in a large skillet. Cook garlic over medium heat for 30 seconds.
Add onion, zucchini, and corn to the skillet. Sauté, covered 8-10 minutes, or until vegetables are tender and zucchini begins to brown a little.
Transfer vegetables to a bowl or plate and set aside.
Cook ground turkey in the same skillet the vegetables were in for about 8 minutes, breaking up the meat as it cooks.
Once turkey is fully cooked, add in the black beans, Rotel, tomato sauce, salt, cumin, and chili powder.
Add vegetables and pasta back in with the rest of the ingredients and allow to cook 2-3 minutes, tossing the flavors and ingredients together as it cooks.
Salt and pepper, to taste. Serve warm.
Makes 8 servings.
One serving is 1 cup.
One serving is 1 WW FreeStyle Smart Point.
- Serves: 8 servings
- Serving size: 1 cup
- Calories: 205
- Fat: 3 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 26 g
- Sugar: 5 g
- Sodium: 618 mg
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 30 mg
- 3 ounces uncooked campanelle pasta (aobut 1-1/4 cups)
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 zucchini, chopped
- 1 cup frozen corn
- 1 pound 99% lean ground turkey
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel diced tomatoes and green chiles
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Pepper, to taste
- Cook pasta according to the directions on the package. Drain pasta.
- Heat oil in a large skillet. Cook garlic over medium heat for 30 seconds.
- Add onion, zucchini, and corn to the skillet. Saute, covered 8-10 minutes, or until vegetables are tender and zucchini begins to brown a little.
- Transfer vegetables to a bowl or plate and set aside.
- Cook ground turkey in the same skillet the vegetables were in for about 8 minutes, breaking up the meat as it cooks.
- Once turkey is fully cooked, add in the black beans, Rotel, tomato sauce, salt, cumin, and chili powder.
- Add vegetables and pasta back in with the rest of the ingredients and allow to cook 2-3 minutes, tossing the flavors and ingredients together as it cooks.
- Salt and pepper, to taste. Serve warm.
Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.