Cooking Light
The biggest challenge for me since starting The Daily Plate has been cooking. I'm not the greatest cook to begin with, and what I can and have cooked is not exactly "healthy."
But I'm working on it. In fact, this week I took my recipe for Baked Rotini and transformed it into a delicious and healthier Vegetable Rotini Bake. I used whole grain pasta, veggies instead of meat, half the original amount of cheese, fat free sour cream, and less sauce. It's still got waaaay more sodium that I would like, but that's mainly due to the pasta sauce. I will have to look into finding a decent tasting sauce with less. Otherwise, though, it's a delicious dish that's filling and mostly guiltless. I love TDP. I love food. *drool*
But I'm working on it. In fact, this week I took my recipe for Baked Rotini and transformed it into a delicious and healthier Vegetable Rotini Bake. I used whole grain pasta, veggies instead of meat, half the original amount of cheese, fat free sour cream, and less sauce. It's still got waaaay more sodium that I would like, but that's mainly due to the pasta sauce. I will have to look into finding a decent tasting sauce with less. Otherwise, though, it's a delicious dish that's filling and mostly guiltless. I love TDP. I love food. *drool*