May 11, 2010

REALLY Healthy Pasta with Tomatoes and Arugula

This is really healthy pasta, I mean it... 2 Weight Watchers points per cup of cooked pasta. (Compared to 4 points for normal).

A big thank you to Gourmet Mom on the Go, who sent me a package of this Fiber Gourmet pasta and some other goodies as a pick-me-up when I was having a rough week.

This stuff is good. I was a little afraid that the nutrition facts and therefore the Weight Watchers points would be, um, too good to be true.

Let's put it this way, when you see 18 g of fiber per serving on a package, you think you will most surely be "punished" for trying to skimp on points by overloading on fiber.

Honestly... it wasn't really a problem! Again, I was a little worried that I'd be overloading on fiber, since I typically eat a lot of fiber throughout my day anyway (fruit, fresh veggies, whole grains), but there honestly weren't any bad side effects. (This is a lovely conversation, isn't it?)

So, now that I know this is a low calorie, low point way to get some delicious pasta in the evenings when I'm craving comfort food and a glass of wine, I am addicted.

I've been making the tomato fettuccine pasta with grape tomatoes that I blister and roast in a pan with fresh garlic, then add a little spinach or preferably arugula. I drizzle about 1 Tbsp of olive oil, some salt, and possibly some grated Parmesan, and there ya go!

Honestly, it is really delicious. Just read this review at Slashfood. I just ordered a case of the spaghetti for 20 bucks (6 packages).

And if I eat this pasta the way I like it with some olive oil and a bit of parm, it's around 4 points total!

May 10, 2010

Honey mustard brussel sprouts with bacon

This recipe for brussel sprouts would probably count as an unhealthy dish, but since the brussels are leafy green healthful veggies, I still pretend the recipe is a healthy choice.

And while the recipe is tremendous, I'm sorry to say that I don't actually have a recipe for these. But, I think there's a Southern Living recipe out there somewhere for honey mustard brussel sprouts, because I believe that's where my mom got the recipe. So, ya know, let me know if you find it. It wouldn't hurt for me to start following a recipe too since I also think my mom mentioned her version called for a dash or two of Worcestershire sauce.

So here's how you make the ones I experimented wih one day:

Start with bacon...

(yes, I know I told you it wasn't that healthy of a recipe. Go with it).
  1. Cook the bacon in a pan (around 2-3 strips). Remove the bacon, and drain any excessive grease from the bottom of the pan, leaving just a little for cooking.
  2. Add fresh, trimmed brussel sprouts cut in halves to the pan to saute until they start getting tender, and to where they have been moderately roasted. Add a bit of kosher salt or pepper to the pan.
  3. In a side bowl, melt half a stick of butter. (Yes, I know... the real healthie foodie would be disgusted by this amount of butter. In the meantime, I've taken over and think butter on brussel sprouts is absolutely delicious and necessary.)
  4. Add about 2 Tbsp of Dijon mustard. Add sugar or honey to taste. Some might say you could also use honey mustard. That might be easiest.
  5. Coat the brussels in the honey mustard sauce and crumble bacon on top.
And there you are! And PS, the butter is truly necessary in the sauce in order to cut the overwhelming taste of the mustard.

It is important to note that Ben loves these so much, he eats them like candy. He has been known to make them just for himself on a Tuesday night...

We made these with salmon and it was delicious!