Primo Veggie Pasta 28-06-15

Primo Veggie Pasta

Ingredients

1 package (16 oz.) Birds Eye Baby Broccoli Blend Vegetables
1 lb. linguini
6 oz. silken tofu, firm
1 cup soymilk, plain
1/4 tsp dry mustard
1/4 tsp Worcestershire sauce
1/8 tsp white pepper
1/2 tsp salt
3/4 cup shredded Parmesan cheese

Directions

Prepare vegetables and linguini as directed on package. Combine all other ingredients in a blender. Transfer to a microwave-safe container and heat on medium high power (80%) for 3 minutes. Stir. Heat another 2 minutes on medium power (50%). If desired, thicken sauce with cornstarch, following package directions. Mix linguini, vegetables and sauce together and serve.

Yield: 6 servings.

Serving size: 1 1/2 cup.

Per serving: 339 calories, 7 g fat (3 g sat fat), 19 g protein (4.9 g soy protein), 50 g carbohydrate, 616 mg sodium, 10 mg cholesterol, 5 g dietary fiber.
 

Sweet and Sour Peppers with Pasta 14-06-15

Sweet and Sour Peppers with Pasta  

Ingredients

1 red,1 yellow and 1 orange pepper
1 garlic clove, crushed
2 tablespoons capers
2 tablespoons raisins
1 teaspoon wholegrain mustard
rind and juice of 1 lime
1 teaspoon clear honey
2 tablespoon chopped fresh coriander
8oz pasta bows
salt and black pepper
shavings of parmesan cheese to serve (optional)

Directions

Quarter the peppers and remove stalks and seeds. Put the quarters into boiling water and cook for 10-15 minutes, until tender. Drain and rinse under cold water, then peel off the skin and cut the flesh into strips lengthways.

Put the garlic, capers, raisins, mustard, lime rind and juice, honey, coriander and seasoning into a bowl and whisk together.

Cook the pasta in a large pan of boiling, salted water for 10-12 minutes, until al dente. Drain thoroughly.

Return pasta to the pan and add the pepper strips and dressing. Heat gently, tossing to mix. Transfer to a warm serving bowl and serve with a few shavings of parmesan cheese, if using.

Per portion: 268 calories, 2g fat, 0.5g saturated fat, 1.3mg cholestero0l, 4.3g fibre

Serves 4

Low Fat Recipe: HAM-NOODLE CASSEROLE 27-12-2014

HAM-NOODLE CASSEROLE

Ingredients
1 pkg (6oz) yolkless noodles
1/2 c. fine chopped onion
1 clove garlic, minced
1 c. sliced mushrooms
1 lb. fully cooked ham
1 tbls flour
1 can (8oz) tomato sauce
1/4 c. red wine
1-1/2 c. beef broth
1/4 tsp pepper
1 c. fatfree sour cream
1/2 c. parmesan cheese

Directions

Preheat oven to 375 deg. Cook noodles according to pkg directions; drain and set aside.

Coat a skillet with butter flavored cooking spray, saute onion til tender. Dice ham and add to onions. Heat, stirring, 5 min. Remove from heat. Stir in flour, tomato sauce, wine, broth and pepper. Simmer 10 min, stirring occasionally. Remove from heat. Stir in sour cream.

In cooking sprayed 2-qt casserole, layer 1/3 noodles, top with 1/3 ham mixture. Repeat layering process twice. Top with parmesan cheese.

Bake uncovered 25 min.

Makes 6 SERVINGS

I would also throw in any veggies that I had leftover in the fridge too, especially asparagus!