Monday Recipes!
admin | July 20, 2009Hey everyone! I hope you all had a great weekend! I went up north with my boyfriend and a bunch of friends, thinking that we were going to lay on the beach and go on the boat all weekend, but nooooooo….it was in the 50’s! We were freezing the entire weekend, but we had a lot of fun because we were all together!
Anyway, I have 2 new recipes for today! These were sent to me by a great lady named Robin Auten! Thanks Robin!
Enjoy! xoxo Amy C.
Angel Hair Mushroom Marinara
Weight Watcher Points 4
Yield: 3 servings
4 oz multigrain angel hair pasta
Cooking spray
1 cup chopped mushrooms
1 cup tomato-basil flavored pasta sauce (such as Classico)
1/2 cup (1 ounce) fresh grated Parmesan cheese
1/4 cup chopped fresh basil
Cook pasta according to package directions, omitting salt & fat. Drain & return to pan. While pasta cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add muchrooms; and cook 3 minutes or until mushrooms are tender, stirring often. Reduce heat to medium-low; stir in pasta sauce. Cook 2 minutes or until sauce is thoroughly heated. Add sauce to cooked pasta; toss gently to coat. Sprinkle with cheese & basil. Serve immediately.
Per Serving: CAL 228, Fat 2.8g, Pro 12.9g, CARB 33.8g, Fiber 4.3 g
Mini White Pizzas with Vegetables
WW Points 5
4 (6″) Whole Wheat Pitas (weight watchers)
Olive oil flavored cooking spray
1 medium zucchini, thinly sliced
1/4 cup thinly sliced red onion, separated into rings
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup light garlic and herbs spreadable cheese (such as Alouette Light)
6 tablespoons shredded Asiago cheese
Preheat broiler, place pitas on a baking sheet; broil 3 minutes. Heat a nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini, onion, black pepper & salt saute 3 minutes or until vegetables are crisp-tender. Remove pitas from oven, spread 2 tablespoons garlic & herbs spreadable cheese over each pita. Top evenly with vegetables and Asiago cheese. Broil 3 minutes or until edges are lightly browned and cheese melts.
4 servings (serving size: 1 pita)
CAL 272; FAT 8.7g; PRO 11.9g; FIB 5.5g
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