Chop the zucchini and Onion and add to a skillet on med to med-high heat and saute for about 5 minutes (you might want to add a small amount of olive oil to prevent sticking and burning). Then add the salad dressing and continue cooking for another 5-10 minutes (once the zucchini start to wilt a bit and look transparent, you’re done). Cook pasta according to package directions, drain and mix with your “sauce”.

The great thing about it is there are no set amounts, it’s all however much you like, or however many people you’re feeding. The dressing is oily so add in little bits at a time. You want to coat the veggies but not drown them. The dressing and zucchini together make the most amazing flavour. I usually use about 2-3 medium zucchini’s and half an onion. I love garlic so I add quite a bit.

Good luck and keep trying new things. We’ve had our fair share of burnt meals but I’m finally getting the hang of it LOL!
Steph aka Running Mom recently posted..The Countdown is On!

I also read a recipe blog by Gina which you can find here: http://weight-watchers-points-recipes.blogspot.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

The crockpot chicken is one of my favorites because you throw everything in, and you’re done.

I’m busy too….I live in work in NYC so there’s never a shortage of things to do. These recipes help me stay on track when I’m eating at home, and they keep me satisfied. It does take more time, but the time we have is the time we make. And as you said, this is an important part of a healthy lifestyle.

http://onpansandkneadles.blogspot.com/search/label/healthy