(no subject)
This isn't exactly super low calorie diet food...but it is real food, made all from scratch, and in proper portion size, is a good healthy meal. Moderation, moderation, moderation.
It's fresh pasta (made entirely by hand) done into ravioli, which I stuffed with roasted peppers (also done from scratch), goat cheese, and garlic. Then I topped that with sauteed shrimp, spinach, mushrooms, and tomatoes, along with a pesto sauce (also also done from scratch.)
Preparation time from start to finish was roughly five hours, though there was some downtime while the peppers cooled enough to be skinned. If I had a pasta roller/cutter that would have saved a lot of time. Still, I have to say it was totally worth it. I'm a big believer in slow food - real food, made fresh, with love and appreciation. Not...from a can or frozen and slapped on a plate and then eaten and forgotten in mere minutes. Now, if I could just become filthy rich so I'd have time and money to spend on such pursuits. ;)
The most calorie dense part of the meal is the ravioli and the pesto. The raviolis are huge (that's just one in the picture) but just one, with sauteed shrimp and vegetables on top, is a good solid portion. The pesto, as all pesto will be, is not low calorie AT ALL - but if you put perhaps one teaspoon on your dish? Perfectly good! Pesto is after all, a rather strongly flavored sauce - you don't need much to get it's flavor.
To me, this is perfect healthy indulgence - have a salad first, then a correct portion of this, followed by a desert of fresh fruit - and man, was that amazing!
[I just put this recipe into my online Weight Watchers recipe builder tool, and if you had this plate in the picture, it's an 8 point plate. To put that in perspective, many of their recipes for low point dinners actually fall in around 10-13 points. (And the serving sizes for those are similar, if not smaller, than this.)
It's fresh pasta (made entirely by hand) done into ravioli, which I stuffed with roasted peppers (also done from scratch), goat cheese, and garlic. Then I topped that with sauteed shrimp, spinach, mushrooms, and tomatoes, along with a pesto sauce (also also done from scratch.)
Preparation time from start to finish was roughly five hours, though there was some downtime while the peppers cooled enough to be skinned. If I had a pasta roller/cutter that would have saved a lot of time. Still, I have to say it was totally worth it. I'm a big believer in slow food - real food, made fresh, with love and appreciation. Not...from a can or frozen and slapped on a plate and then eaten and forgotten in mere minutes. Now, if I could just become filthy rich so I'd have time and money to spend on such pursuits. ;)
The most calorie dense part of the meal is the ravioli and the pesto. The raviolis are huge (that's just one in the picture) but just one, with sauteed shrimp and vegetables on top, is a good solid portion. The pesto, as all pesto will be, is not low calorie AT ALL - but if you put perhaps one teaspoon on your dish? Perfectly good! Pesto is after all, a rather strongly flavored sauce - you don't need much to get it's flavor.
To me, this is perfect healthy indulgence - have a salad first, then a correct portion of this, followed by a desert of fresh fruit - and man, was that amazing!
[I just put this recipe into my online Weight Watchers recipe builder tool, and if you had this plate in the picture, it's an 8 point plate. To put that in perspective, many of their recipes for low point dinners actually fall in around 10-13 points. (And the serving sizes for those are similar, if not smaller, than this.)