My husband and son are as skinny as can be so getting them to watch what they eat is a challenge. These are two recipes that are big hits from the Weight Watchers One Pot Cookbook (which overall I love). 

Pork & Cabbage Sandwiches

• 1 ½ cups thinly sliced green cabbage
• 1 ½ red onions, thinly sliced
• ¼ cup cider vinegar
• ¼ cup ketchup
• ¼ cup packed light brown sugar
• 2 tablespoons water
• 1 tablespoon tomato paste
• ½ teaspoon hot paprika, preferably smoked
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 1 (1-pound) pork tenderloin, trimmed
• 4 (3 ½-ounce) whole wheat rolls, split and warmed

1. Combine 1 cup of cabbage, 1 onion, vinegar, ketchup, brown sugar, water, and tomato paste in 5- or 6-quart slow cooker.
2. Combine paprika, chili powder, cumin, and salt on sheet of wax paper; rub all over pork. Place in slow cooker. Cover and cook until pork is fork-tender, 6–8 hours on low. Transfer to cutting board.
3. When cool enough to handle, with two forks, shred pork; stir back into sauce in slow cooker. Spoon ¾ cup of pork mixture onto bottom half of each roll. Top each serving with one-fourth of remaining cabbage and red onion. Cover with tops of rolls.

SERVING (1 sandwich): 339 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 62 mg Chol, 667 mg Sod, 48 g Carb, 18 g Sugar, 3 g Fib, 27 g Prot, 38 mg Calc.

NOTE: My son adds BBQ sauce to this one but my husband and I find it plenty flavorful on its own.

Pizza-Style Baked Pasta

• 12 ounces whole wheat penne, cooked according to package directions
• ½ pound hot Italian-style turkey sausage, thinly sliced
• 2 cups fat-free marinara sauce
• 1 cup shredded part-skim mozzarella cheese
• 4 tablespoons grated Parmesan cheese
• ¼ cup thinly sliced fresh basil
• ½ teaspoon dried oregano
• 2 tablespoons Italian-seasoned dried bread crumbs

1. Preheat oven to 350°F. Spray 7 x 11-inch baking dish with nonstick spray.
2. Toss together penne, sausage, 1 cup of marinara sauce, ½ cup of mozzarella, 2 tablespoons of Parmesan, the basil, and oregano in prepared baking dish. Top with remaining 1 cup marinara sauce, then sprinkle with remaining ½ cup mozzarella, 2 tablespoons Parmesan, and the bread crumbs.
3. Lightly spray sheet of foil with nonstick spray; place, sprayed side down, over baking dish. Bake 20 minutes. Uncover and bake until sausage is cooked through and mozzarella is melted, about 15 minutes longer.

SERVING (⅛ of casserole): 300 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 27 mg Chol, 588 mg Sod, 40 g Carb, 2 g Sugar, 5 g Fib, 17 g Prot, 173 mg Calc.

Weight Watchers (2011-12-15). Weight Watchers One Pot Cookbook. John Wiley and Sons. 

The casserole is very filling. Both make great leftovers for lunch later in the week too!

-Renee