Wednesday, April 15, 2009

Pasta Primavera

So I decided it was high time to start eating better and with the hubs being out of town its the perfect time to experiment with some recipes including veggies!

I found this recipe at Woof Nanny and thought it sounded like a good and healthy dinner and she portioned it for 2 so that definitely helps when you are only cooking for 1 or 2.

The sauce wasn't creamy which I was unsure about since I love cream sauces- yet my thighs do not- but the end result was slightly citrusy and light and refreshing while at the same time filling me up to where I almost couldn't finish! I loved chopping up my own veggies and felt like a real grown-up in the grocery store since I was stocking up on the "good for you" stuff. I definitely be starting a mini-herb garden in my kitchen so that I can have fresh basil all the time!

I brought the second portion in today for lunch and at 6 WW Pts it was well worth it!

(Re-posted from Woof Nanny with my adjustments in Red)

2 teaspoons olive oil or vegetable oil (Extra Virgin Olive Oil)
1 cup broccoli florets (About 1.5-2 cups... I love broccoli)
2 medium tomatoes, peeled, seeded, and chopped (1 large, not peeled- probably should have)
1/2 cup sliced yellow squash
1/2 cup sliced carrots (baby carrots cut in half)
2 garlic cloves, minced (1 monster large bulb that was slightly intimidating)
1/2 cup canned ready-to-serve low-sodium chicken broth
1 Tablespoon chopped fresh Italian (flat-leaf) parsley (eyeballed it)
1 Tablespoon chopped fresh basil (eyeballed it)
2 cups cooked penne pasta (Barilla Piccolini mini farfalle)
1 Tablespoon grated Parmesan cheese (Oops forgot this)
fresh basil for garnish (just a little bit)

In 10-inch non-stick skillet, heat oilAdd broccoli, tomatoes, squash, carrot, and garlic and cook over medium-high heat, stirring occasionally, until squash is softened, 1 to 2 minutes.Add broth, parsley, and basil and stir to combine.

Reduce heat to low, cover and cook until broccoli and carrots are tender, about 5 minutes.Add pasta to vegetable mixture, stir to combine. To serve, transfer pasta mixture to serving bowl, sprinkle with cheese, and garnish with fresh basil leaves, if desired. Two servings. Each serving provides: 4V, 1FA, 2B, 20C


Trifle- AKA The Best Dessert Ever

So my former coworker used to spoil us rotten by making this phenomenal dessert. It is amazingly rich and chocolatey yet so light that it's almost sinful. Don't get me wrong, it isn't light on calories I'm sure but I choose to ignore that fact.

I made this (condensed version) for Easter and it was a huge hit. I unfortunately (or fortunately depending on how you look at it) didn't have any leftovers to bring home.

The full version is double of everything and you need a VERY BIG bowl. The half version that I'm posting fit nicely (with room to spare) in the Pampered Chef Trifle Bowl.

Okay okay, now on to the good stuff.


1 box of chocolate cake (whatever kind you would like)
1/2 bag of peanut butter chips
1 box of chocolate pudding (I used Fat Free, Sugar Free)
2 cups of cold milk (to mix with the pudding)
1 tub of Cool Whip (I used Cool Whip Light)
a few bars of butterfingers, crushed, chopped, whatever you want

Bake the cake according to the directions, I made 2 9'' round cakes and only used about 3/4 of 1 for the trifle. Let cool completely. While this is baking/cooling, make your pudding and keep in fridge, also crush, chop, whatever the butterfingers and set aside till you need them. Tear up the cake and make a layer in the bottom of dish. Melt peanut butter chips in microwave or on stovetop. Pour over cake. Layer 1/2 of the chocolate pudding over the peanut butter. Layer 1/2 of the Cool Whip over that. Top with 1/2 of the butterfinger yummies. Repeat Pudding, Cool Whip, Butterfinger layers 1 more time. Now step back and try to control the overwhelming desire to put your face right in the bowl and start nomming.

A large spoon is reccomended for serving and eating. Preferably 1 with a long handle so that it takes less time from bowl to mouth.