"But as for me, I will always have hope; I will praise you more and more. My mouth will tell of your righteousness, of your salvation all day long, though I know not its measure." Psalm 71:14-15

Thursday, April 8, 2010

It feels like I'm cheating Weight Watchers recipe of the evening

Hi all! I thought I would share this yummy dish I just whipped up in literally 15 or 20 minutes with what I had in my house! I had some left over asparagus from an Easter casserole that was about to go bad, 2 TBSP of 1/3 less fat cream cheese from a Sip-N-See I hosted a couple of weeks ago, a lemon that was about to spoil from the punch at the same shower, and an opened box of whole wheat spaghetti. Then I remembered a yummy recipe from a cookbook of mine to adapt and voila! Since my husband hates asparagus and I love it, I made 2 servings - one for dinner and one for lunch tomorrow. :)

Here is the adapted recipe:

2 servings of whole wheat spaghetti (8 points)
1/2 bundle of asparagus cut to 1-1.5 inch pieces (ZERO points)
1 TBSP olive oil (1 point)
1 garlic clove (ZERO points)
1/2 cup skim milk (1 point)
2 TBSP of 1/3 less fat cream cheese (2 points)
Zest of 1 lemon (ZERO points)
dash of nutmeg
1/4 tsp of salt
ground pepper to taste
1/4 cup grated Parmesan cheese (3 points)

2 servings = 15 points, 7.5 points per serving

1. Cook spaghetti until al dente

2. Meanwhile, heat the oil in a skillet over medium heat. Add garlic and asparagus and sauté, tossing constantly for 2 minutes. Pour in about 2 TBSP of water and cover pan. Cook until asparagus is just tender, about 5 minutes. Combine milk, cream cheese, lemon zest, nutmeg, salt and pepper. Pour mixture over asparagus and bring to a boil, let simmer until preferred consistency.

3. Drain pasta and return to pot. Pour on the asparagus sauce, toss, and stir in Parmesan cheese. Serve immediately.

YUMMY! It feels like I'm cheating, but I still have 3.5 more points for the day! Time to raid the Easter candy ;)

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