Recipe Share
Glenn started WeightWatchers this week; he figured that the more structure he had, the more likely he was to actually learn about/engage in healthy eating. I, of course, geek out on the math of it - WW points are now added to my usual calorie/fat/protein counting. Helping him plan out his meals, and making them so that they're as low-point as possible, gives this neurotic another outlet for my anal nature.
I've been cooking a lot lately, while I'm in town. We've had Shawn and Nathan over for dinner three times this week alone. I learned to cook for four; I cook best for four, so it's no hardship to have 'em over. Plus, Nathan works his ass off like nobody I know (construction, sahr) - and Shawn doesn't cook. Since neither Glenn or I are working at the moment, inviting my friends who are over ain't a hardship at all.
But, anyway - tonight was chicken with lemon and caper sauce (it took us half an hour to find the jar of capers in the grocery store, since it was just. past. the olives/grape leaves/etc I expected it to be with, steamed broccoli, whole wheat penne, and butterscotch-pumpkin pie. And here, my friends, in the tradition of kelrick, I share with you the low-cal goodness.
Pie:
1 graham cracker crust (make your own using 1c graham cracker crumbs and 1/4 cup melted margarine or butter, or get a store-bought one. I'd recommend *against* the low-fat storebought, as the chintzy butter use makes for a too-crumbly crust, but it's entire up to you)
1 c skim milk
1 package nonfat butterscotch pudding mix
1 c pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 c Cool Whip Lite (or Free, depending)
1 tsp vanilla extract
Mix milk and pudding; add pumpkin, cinnamon and nutmeg. Mix until well-blended. Pour into pie crust, chill at least two hours.
Mix vanilla extract into whipped topping (if using Fat Free, add 1 package sweetener - it makes all the difference in the world)
Per slice (1/8th pie w/2 tbsp topping): 142 calories, 7 g fat. 3.5 WW's points if you count those.
I've been cooking a lot lately, while I'm in town. We've had Shawn and Nathan over for dinner three times this week alone. I learned to cook for four; I cook best for four, so it's no hardship to have 'em over. Plus, Nathan works his ass off like nobody I know (construction, sahr) - and Shawn doesn't cook. Since neither Glenn or I are working at the moment, inviting my friends who are over ain't a hardship at all.
But, anyway - tonight was chicken with lemon and caper sauce (it took us half an hour to find the jar of capers in the grocery store, since it was just. past. the olives/grape leaves/etc I expected it to be with, steamed broccoli, whole wheat penne, and butterscotch-pumpkin pie. And here, my friends, in the tradition of kelrick, I share with you the low-cal goodness.
Pie:
1 graham cracker crust (make your own using 1c graham cracker crumbs and 1/4 cup melted margarine or butter, or get a store-bought one. I'd recommend *against* the low-fat storebought, as the chintzy butter use makes for a too-crumbly crust, but it's entire up to you)
1 c skim milk
1 package nonfat butterscotch pudding mix
1 c pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
1 c Cool Whip Lite (or Free, depending)
1 tsp vanilla extract
Mix milk and pudding; add pumpkin, cinnamon and nutmeg. Mix until well-blended. Pour into pie crust, chill at least two hours.
Mix vanilla extract into whipped topping (if using Fat Free, add 1 package sweetener - it makes all the difference in the world)
Per slice (1/8th pie w/2 tbsp topping): 142 calories, 7 g fat. 3.5 WW's points if you count those.