Tag Archives: Easy

Penne with Vodka Sauce

20 Jul

This recipe stems from a Weight Watchers recipe that I found online. My mom has been into Weight Watchers for a while so I got used to figuring out the points of my main dishes. I think this one was round 7 or so. When I first made it I loved it, but figured I could change it a bit so you could have more sauce with fewer calories… and I was right! I have worked my healthifying magic once again, and even on an already healthy Weight Watchers recipe! Don’t worry, this is amazing and will blow your socks off. My boyfriend LOVES this dish! And what’s not to like… You have pasta, heavy cream, wodka (ode to my German roommate in New Zealand 🙂 ) and fresh basil.

To healthify the recipe I used more tomato paste to make the base of the sauce, the same amount of heavy cream, but added milk to extend the sauce, and more shallots to semi bulk it up a bit.  This would be great to make the sauce and noodles separately and then combine them when you want to eat it. My problem is I work 5:30-10 a lot during the week and every other weekend so I barely get time to eat with my man. Often times I make the meal, package it up (aka add the pasta and sauce together then put in Tupperware in the fridge) and take it to work where I have to f**king microwave it… NOT ideal and NOT fresh. Also, when you refrigerate it the sauce soaks into the pasta and you are left with, seemingly, less sauce so give my suggestion a try! Just measure our how much sauce and pasta you make and divide by how many servings you want (this recipe makes 8 servings, 1 cup each… I’m not sure how many cups of sauce of noodles are separately).

By the way… yes I have noticed that the majority of my main dish posts have been pasta. Hope you like pasta and carbs!

Ingredients:

12 oz SmartTaste Penne

1 Tbsp butter

4 Tbsp shallots (I used 2, but you can use more if you want), I love using shallots because they are a bit milder and very delicate tasting

2 medium garlic cloves

6 Tbsp tomato paste

1/4 cup vodka

1/2 cup heavy whipping cream

1/2 cup skim milk (you could probably just get 1/2 and 1/2 or fat-free 1/2 and 1/2)

1 tsp salt (or more… definitely more)

1/4 tsp pepper

2 Tbsp parsley

Fresh basil for garnish (a must!)

Directions:

Chop your shallots, garlic and parsley (get the chopping out of the way). Cook your pasta according to directions.

Add the butter to a large skillet (medium temp/flame) and saute shallots and garlic for 3-5 minutes NOT burning them.

 

Add the parsley, salt and pepper, and tomato paste and stir until everything is combined… like this:

 

Cook this for about five minutes, stirring occasionally so it doesn’t burn. Here comes the good part: wodka:

Add the wodka, scraping the bottom of the pan to get all the little yum yums detached from it and cook for about 5 minutes to release some of the wodka flavor. I will note that not all of the wodka will be evaporated, but that’s a good thing. The flavor it brings to the dish is amazing and I mean it IS Penne with Vodka Sauce so…

Add the cream and milk to the mix, reduce the heat to low and simmer for 3 minutes (these times are estimates, go by how you feel). This is what it should look like:

 Drooling yet? No? Getting close?

Now all you need to do is add the pasta and top with basil! You can do this dish-by-dish or do it all and have left-overs (when you heat it up add a bit more milk/cream and you’re good to go!).

 Eat it!  Mmmm… this is what satisfaction looks like.

Now for the nutrition information… this dish serves 8, 1 cup each!

Nutrition Information:

Calories: 243

Fat: 7.75g

Protein: 6.5g

Carbohydrate: 39g

Fiber: 5g

Sodium: 422 mg

Healthy food doesn’t need to be bland or boring! I’m bringing you healthy dishes that excite your palate.

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Queen Frostine Cinnamon Rolls

18 Jul

  wait for iiiiiiiiiiiiiiit..  

I remember the sweet, sweet smells of cinnamon rolls baking in the oven when I was younger. The intoxicating smell would drift up from the kitchen to my room. My mom would make cinnamon rolls on special occasions like birthdays, anniversaries, and sometimes the random Sunday (“family day”). Over the years, once she started Weight Watchers to be exact, she started to change the recipe every so slightly and every time it was a bit healthier. Now each roll is around 3 points (I’m not a WW but I know that’s good for a cinnamon roll!) but they are still so soft and perfectly sweet! Sometimes cinnamon rolls are too icky sweet for me… yes, they are amazing, but after one bite I can’t take it any more!

I’ve made these for friends and family the past few years and always had good reactions. Although one time after my first 1/2 marathon my boyfriend was in charge of putting them in the oven and for some reason he thought I said 450 instead of 350 for the oven temperature… but even then they were damn delicious! I’ve been toying with the idea of making a cream cheese frosting next time or maybe making pumpkin cinnamon rolls (AND cream cheese frosting!).

I use a bread machine to make the dough, but you can make it by hand… it’ll be a pain in the ass, but if you like doing it that way then go for it! Here is a site that I love that may be able to help http://www.breadexperience.com/index.html They have different recipes for cinnamon rolls, but you can use the process and my recipe or use their recipe MY RECIPE ONLY! Hehe

Time: More than you would like, BUT you can make the rolls the night before, refrigerate them, take them out 1 hour before putting them in the oven and not have to deal with making it all in one morning!

Servings: 12 kickass rolls

Ingredients:

Dough

1 ½ C milk

1 egg

2 T butter

3 C white flour

1 C whole wheat flour

1/3 C sugar

¾ t salt

2 ¼ t active dry yeast

What’s inside:

2 Tbl melted butter (or a bit more)

¼ C sugar (try using both granulated and brown)

2 t cinnamon (less or more depending on your taste)

Glaze:

Powdered sugar + vanilla extract + milk (and cream cheese if you want!)

Add the dough ingredients into your bread machine in the order listed or in the order the company prefers. Turn it to the dough cycle and relax for an hour and a half/do something else. You can also do this by hand using the site I included above. Once it’s done, take it out, knead the dough so there aren’t a bunch of air bubbles and let it rest for around 10 minutes.

Roll the dough out to a 15×10 rectangle (or just a big ass rectangle… it’s what I do, screw measurements right!). With a pastry brush (or your clean fingers I guess) spread the melted butter in the dough. Sprinkle with the sugar and cinnamon. Roll it up so you have a long log and cut 12 rolls from it (start with making 2 longs, then 4, etc…). Put them into a greased 13×9 baking pan and cover with a towel for 30 minutes or until they get nice and fluffy. OR you can refrigerate them overnight, take them out 1 hour before putting them in the oven so they can rise. Preheat the oven to 350 and bake for 20-25 minutes. Top with a glaze, no measurements needed, but don’t add too much!

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 YUM!

Since this is an occasional treat don’t sweat the calories, they’re 3 WW points each if you don’t make a shit ton of glaze so enjoy!

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