We tried 2 new recipes last night and both were WONDERFUL! After my post requesting squash recipes, our friend Katie emailed over one of she and her husband’s favorites. After preparing the recipe and photographing the recipe, I was expecting mediocre taste-test results, at best. Man, I was wrong! The combination of flavors in this recipe is beyond rich and flavorful — a new fall recipe must-make in this household! Katie said the source of the recipe was Cooking Light. I used whole wheat linguine and added about 2 Tbsp of Smart Balance to pot once the pasta was drained and the garlic, salt, and pepper were added. I also read the recipe wrong and only bought 4 ounces of goat cheese (oops!). Next time, I will definitely purchase the correct amount of goat cheese…I mean, can one ever get TOO much goat cheese? Psh! I mashed up the squash and goat cheese to combine well over the fettuccine so that I got all the flavors in every bite. Mmm! Husband loved it, too! Thanks, Katie!
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
6 cups (1-in) cubed peeled kabocha or butternut squash (about 2 ¼ pounds)
1 large red bell pepper, cut into 1 inch pieces
1 ½ Tbsp olive oil, divided
1 tsp salt, divided
1 tsp chopped fresh (or ¼ tsp dried) rosemary
¼ tsp freshly ground black pepper
2 (4-oz) packages goat cheese
½ cup dry breadcrumbs
1 pound uncooked fettuccine
¼ tsp crushed red pepper
2 garlic cloves, minced
1. Preheat oven to 425ºF.
2. Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with ½ teaspoon salt, rosemary and black pepper. Bake at 425ºF for 40 mins, stirring once.
3. Place goat cheese in freezer for 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on baking sheet. Bake at 425ºF for 6 minutes.
4. Cook pasta according to package directions, omitting salt and fat. Drain, reserving ½ cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining ½ teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 ¼ cups past in each of 8 shallow bowls; top each serving with about ½ cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired. Yield: 8 servings.
Calories 423 (30% from fat); Total Fat 14.1g (Saturated Fat 7.4g, mono 4.2g, poly 0.7g); Cholesterol 30mg; Sodium 439mg; Total Carbohydrate 54.7g (Dietary Fiber 2.7g, Sugars ncg); Protein 17.8g; Calcium 290 mg; Iron 2.1 mg.
And dessert last night was a new Waldorf Salad from Weight Watchers. This was a wonderful, refreshing, healthy dessert option. Again, I was pleasantly surprised how rich the flavors were when combined. I upped the celery to about 1 1/2 cups, for added crunch. Added bonus: this salad combines all macro-nutrients very nicely — carbohydrates (fruit and brown sugar), protein (nuts and yogurt), and fat (mayonnaise)…plus, it’s a good source of fiber!
1/4 cup plain, fat-free yogurt
3 Tbsp light mayonnaise
2 Tbsp dark brown sugar (I used the Splenda brown sugar blend)
1 tsp lemon juice
3 cups Granny Smith apples, diced
1 1/2 cups red seedless grapes, halved
1/2 cup celery, chopped
1/4 cup pecans, c
Mix all ingredients together and toss to combine. Yield: 5 servings (approx. 1 cup each)
Nutrition Information (per serving): 154 calories, 5.7 grams of fat, 2.9 grams of fiber
Yesterday’s diabetic meal pattern looked like this:
1 medium banana (2 carb)
1 slice wheat toast (1 carb)
1 Tbsp almond butter (0 carbs)
cappuccino with 2 Tbsp sugar-free International Delight (0 carbs)
Total: 3 carbs
1 serving caramel rice cakes (1 carb)
2% cheese stick (0 carbs)
Total: 1 carb
Dinner (at 3:30pm):
1 serving Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine (3 1/2 carbs)
Total: 3 1/2 carbs
1 cup Waldorf Salad (1 carb)
2 graham cracker squares (1 carb)
1 Tbsp peanut butter (0 carbs)
Total: 2 carbs
Exercise: 90-minute hockey game
Happy Monday…have a wonderful week!