GOOD EVENING STEEL MAGNOLIAS
JEAN That is too bad about your gain but remember that if you follow your program it will leave along with some of it's firends. You can do this thing.....
YES YOU CAN!
Well my day is about ended. I made the most delicious Italian dish for dinner. If you have ever eaten
Fettuccine with Blue Cheese in an Italian type restaurant you will want to make this ~ or even if you haven't you may like it. This is a lightened version and no one would guess it's lower in fat than the traditionally rich and creamy Italian restarant specialty. Cowboy says it is a definite do again.
I'll take the time to type out the recipe here because I am just sure you will want to try it. I cut the recipe in half and made 4 servings because I didn't really know if I wanted that many servings as leftovers since there are just the two of us.
FETTUCCINE WITH BLUE CHEESE
2 eggs
4 cups (32 ounces) fat-free cottage cheese
1/2 cup egg substitute (one carton EggBeaters)
6 ounces blue cheese, crumbled
1/4 cup all-purpose flower
1 tablespoon minced fresh parsley (or 1-1/2 teaspoons dry)
2 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 ounces fettuccine, cooked and drained (I used the fresh kind)
Paprika
In a large mixing bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in the fettuccine. Transfer to a 13-inch. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; sprinkle with paprika. Bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Yield 8 servings.
Nutritional Analysis: one serving equals
298 calories, 8 g fat (5 g saturated fat), 79 mg cholesterol, 789 mg sodium, 29 g carbohydrate,
1g fiber, 27 g protein.
POINTS = 6 per serving.
With this I served a grilled chicken breast, green beans and garlic toast.
Sleep well my friends.