In light of the fact that a stupid disc in my stupid spine is pushing on my stupid spinal cord and making it impossible for me to do any real exercise, I decided that if I’m going to make any progress with Weight Watcher, I at least need to focus on my diet. And despite the scads of cupcakes that have been clogging up my fridge lately, I haven’t been eating too much in the way of sweets. Those (along with anything salty and in chip-form) are usually my downfall. So I started flipping though an old-standby cookbook:
Southern Living’s Light & Easy Comfort Food. The year before I moved out to South Dakota, I’d had a Southern Living catalog party…One of my aunts had a friend or neighbor who was selling it and there was a lot of stuff I really liked and wanted from them. The cookbook ended up being a hostess gift or something, and over the years I’ve found a few recipes that I like to come back to every so often. And I still have several recipes I want to try that I haven’t gotten around to yet! Like Kahlua Cinnamon Brownies. I was going to make those today–I hardly ever have Kahlua around the house, but I have some leftover from the White Russian Cupcakes that hasn’t been consumed yet. But then I remembered I had all that fluffy pink Salted Caramel Frosting left from yesterday, so I decided regular fudgey brownies would be more suited to that.
I know. Me of all people making something with fluffy pink frosting on purpose. Believe it or not, I have my girly moments. There just aren’t that many of them!
But back to dinner…I was in the mood for some steaks and baked potatoes, until we went to Sunday dinner at Jay’s parents’ and we had roast beef, mashed potatoes, and corn. The bambino kept clamoring for steaks and “nut green beans” (green beans amandine). I didn’t really want beef twice in one day, so I asked if chicken and some pasta would be okay instead, along with green beans. He agreed to that, so I just breaded some chicken breasts with panko and Italian seasoning, then fried them in olive oil.
For the pasta, I decided on Cracked Pepper Linguine.
Which, I didn’t actually have cracked pepper for. I used coarse-ground pepper instead. And I didn’t have enough linguine, so I used a mix of whole wheat angel hair and spaghetti. I made a few other changes, as I usually do, but it still worked out okay. Everyone ate it and no one complained, so I don’t think it was that bad…But I would’ve cut back on the pepper…It was a bit much.
- 6 oz. carton of fat-free Greek yogurt
- 1 Tbsp. 1% milk
- ½ to 1 Tbsp. coarse-ground or cracked black pepper
- 1 Tbsp. light butter
- 1 tsp. onion powder
- 2 cloves garlic, minced
- 4 C hot cooked pasta (linguine, fettuccine or spaghetti)
- 2 Tbsp. Parmesan (grated, shredded or shaved)
- 1 tsp. dried parsley or 1½ Tbsp. chopped fresh parsley
- Combine yogurt, milk, pepper and onion powder in a small bowl. Mix well, then set aside.
- Melt butter in a large skillet over medium heat. Saute garlic for about 1 minute, then remove from heat.
- Add the pasta and the yogurt mixture to the skillet and toss to coat.
- Sprinkle with Parmesan and parsley, then serve immediately.
Yes, you’ll notice I’ve caved, and with this post, have begun using a recipe plugin. I generally don’t like the look of a huge long post, followed by a huge long recipe…Which is why I usually go to all the work of creating a separate page for my recipes, which I probably will still do. But I’m trying something a little different with formatting and such (and there is a monetary reason behind it as well), so we’ll see how it goes. If I decide I hate it, I can always revert back to my original format of linking to a recipe page. And please, for my 3 readers out there, let me know what you think. Is it helpful, does it clog things up too much, do you even care if I post recipes like this? Any constructive feedback is appreciated, although if you really feel the need to tell me to stuff it, go ahead and do so. I’ll probably just chuckle.