Happy Monday all! Thanks for all the great recommendations for Meatless March and for sharing your menus on yesterday’s post. So much deliciousness in there, I an not even sure what to start cooking next.
Since were were all stocked up on eggs against, breakfast was a Healthy Egg Roll.
(SF + 1 WPA) – 4 points+
Mid morning I grabbed another Chobani Flip for snack. Today’s flavor ~ Vanilla Golden Crunch!
(SF + 2 WPA) – 4 points+
Creamy Vanilla Greek Yogurt
With Corn Flakes, Honey Oats and Praline Pecans flipped into it. Deliciousness!
My Cho-Yo actually kept me going for 3 hours before I finally decided to break for my Rosemary Roasted Butternut Squash and Barley Salad with Cranberries that I made up yesterday.
The first layer ~ Organic Mixed Greens & Cherry Tomatoes
Add 1 cup of the Butternut Squash and Barley Salad splashed with a little extra balsamic vinegar for good measure.
Finish with a sprinkle of toasted almond slivers. (SF+ 1 WPA) – 8 points+ and ahh-mazing!
The folks over at Cheerios didn’t want us to miss out on Valentine’s Day while we were flying to Australia. So, they decided to surprise us with a super fun Valentine’s Day gift that was waiting for us when we walked in the door.
It was filled with hearts and things that are good for your heart too.
The Classic Cheerios and the new Chocolate Cheerios perfect for when you want a crunchy, chocolaty dessert or snack that is good for you.
The classic is 3 points+ per serving.
And made with Real Ingredients…..
The chocolate is also only 3 points+ a serving.
Dinner tonight was another Weight Watcher’s Veg Power! Cookbook success ~ Gnocchi with Asparagus, Parmesan and Tomatoes.
I changed it up a bit by adding in some earthy cremini mushrooms and spiced it up a bit with crushed red pepper flakes.
I really dig that the cookbook has recipes that take 20 minutes or less to make for nights like tonight when you are short on top.
Start out by bringing the Gnocchi water to a boil and prepping the asparagus by cutting it into 1 inch pieces.
It only takes about 3-4 minutes to boil the Gnocchi and you know they are done when they float to the top. I tossed the asparagus in at the same time for it to cook.
Meanwhile, sauté 1 Tbsp. Olive with with 4 minced garlic cloves, 1/2 a red onion, chopped and 8 oz of sliced mushrooms. Sprinkle with a few generous pinches of crushed red pepper flakes and cook until softened, about 4-5 minutes.
Add the gnocchi, asparagus and about 1 cup of the boiling pasta water.
Add 2 roma tomatoes that are diced and cook for about 2-3 minutes.
Remove from the heat and stir in 1/4 cup chopped fresh basil and about 2 Tbsp parmesan cheese.
Tadah!!! A one pot dinner in 20 minutes or less that is sure to satisfy. I know those little gnocchi dough balls as they absorbed all the spicy, garlicky goodness and pair so well with the crunchy, sweet asparagus and salty parmesan cheese.
If you use whole wheat gnocchi this is Simply Filling. If you, you count 8 points+ for a 1 1/2 cup serving of this tasty pasta dish.
- AL ~ 50%, 0 AP
- SF: 12 WPA used, 25WPA remaining (DP: 24 daily points+)
- 100% Meatless!
QUESTION OF THE DAY:
Have you ever made Gnocchi? If so, what did you mix with it?