Recipe Spam (Not to Be Confused with Spam Recipes)
So after all that eating in California, I'm back in New York and trying to continue some interesting food while sticking to Weight Watchers. Last night I came up with something very satisfying that let me eat foods I normally would not think of on a diet, mostly by sneaking in a lot of vegetables.
Tortellini with Shrimp and Vegetables
1 large onion
2 medium zucchini
1 sweet red bell pepper
2 tsp olive oil
1/4 cup white wine
24-oz jar spaghetti sauce*
1/2 lb medium shrimp, pre-cooked
1 lb cheese tortellini (fresh or frozen)
Dice vegetables and sautee in olive oil. Deglaze with white wine and add spaghetti sauce. Simmer.
Meanwhile, put the water on for the pasta. While it boils, shell the shrimp if needed. Cook tortellini as directed and drain. Add to heated sauce along with the shrimp and mix well.
Makes six servings at 7 WW points each.
* I used the Barilla roasted garlic flavor sauce. It was eye-opening to compare the different fat contents of jarred pasta sauces. Ragú garden vegetable actually had more fat than Barilla's meat flavors. Of course, if you just made your own sauce from peeled tomatoes, you could eliminate the guesswork.
This was mostly inspired by finding a sale on tortellini at the grocery store and also realizing that the real shrimp were cheaper per ounce than the fake krab that I often buy. Carrying the WW sliderule in my purse really helps me select stuff like this on the fly while shopping.
Tortellini with Shrimp and Vegetables
1 large onion
2 medium zucchini
1 sweet red bell pepper
2 tsp olive oil
1/4 cup white wine
24-oz jar spaghetti sauce*
1/2 lb medium shrimp, pre-cooked
1 lb cheese tortellini (fresh or frozen)
Dice vegetables and sautee in olive oil. Deglaze with white wine and add spaghetti sauce. Simmer.
Meanwhile, put the water on for the pasta. While it boils, shell the shrimp if needed. Cook tortellini as directed and drain. Add to heated sauce along with the shrimp and mix well.
Makes six servings at 7 WW points each.
* I used the Barilla roasted garlic flavor sauce. It was eye-opening to compare the different fat contents of jarred pasta sauces. Ragú garden vegetable actually had more fat than Barilla's meat flavors. Of course, if you just made your own sauce from peeled tomatoes, you could eliminate the guesswork.
This was mostly inspired by finding a sale on tortellini at the grocery store and also realizing that the real shrimp were cheaper per ounce than the fake krab that I often buy. Carrying the WW sliderule in my purse really helps me select stuff like this on the fly while shopping.