So, I’ve been pretty busy. I have been literally sitting here staring at a blank screen for the past fifteen minutes. I’ve forgotten how to blog?! Has it been that long? You wouldn’t believe how time consuming this whole thing is…
1. Find a recipe to make. I will one day force myself to blog about my ever-growing recipe book I started almost a YEAR ago. I’m not even ready to use it yet. It’s a masterpiece in the works.
2. Make the recipe. Not that hard, normally… but remembering to take pictures while not screwing anything up can be annoying. Oh, and I also take them all now with my Iphone… I want a blogging fairy to buy me a new camera!
3. Eat the recipe. YUM!
4. Blog about the recipe. Transfer the pictures to my computer, maybe edit some of them, upload them, write a story, recipe, etc… it takes a long time!
Now, don’t get me wrong, I’m not complaining… I’m just begging you all to forgive me for my recent lack of fabulous recipe posts! I have just been so busy the last month or so, I hardly have any time to even make my own dinners… let alone interesting ones.
Also, it has been a difficult transition for the blog, going back onto weight watchers & my new diet from John the dietitian. With holidays, long weekends, celebrations, and visitors… it’s been so hard to stay on track!
Well, this week I was able to have a good hour in the kitchen to test out a new recipe I got from Rachel Ray’s Magazine back in April. I love trying new flavor combinations like this, and the best part about this recipe is that I didn’t even need to go to the store!
Creamy Penne w/ Sausage & Peas
Makes 2 Servings. About 12 WW Points Plus.
Recipe adapted from: Rachael Ray
4 oz Whole Wheat Penne
1/2 cup Fat Free Plain Greek Yogurt
1 teaspoon Garlic, minced
Salt and black pepper
1 pinch cayenne pepper
8oz Hot Turkey Sausage, casing removed
1 cup Frozen Peas
1 Tablespoon chopped fresh mint
Cook pasta according to directions on the box.
Meanwhile, combine yogurt, garlic, salt, pepper, and cayenne in a small bowl. Set aside in the refrigerator.
In a medium-sized saucepan, cook the sausage, chopping as it cooks. It took me not much longer than 5 minutes. Add in the frozen peas and stir. Cook for another 4 or 5 minutes until sausage is cooked through and the peas are hot. The grease from the sausage browned the peas just a little bit.
Drain pasta and add the sausage mixture to the pasta. Split into two bowls. Top with a heaping spoonful of the yogurt sauce and a sprinkle of chopped mint.
I took the original recipe and adapted it to work with the pasta I had in the house already. I actually measured out the servings of pasta to make counting the meal for Weight Watchers easier. Dave was a huge help with this meal- which I LOVE. It’s always nice to have company in the kitchen… especially when they are helpful! I normally love having leftovers and go out of my way to make them, but with this recipe being not so healthy, I halved the original recipe from Rachael.
We both really enjoyed this pasta dish, and it was such a treat since we generally don’t eat pasta too often! The mint was a great surprise. I would never think to put mint in pasta. I’m glad Rachael did! It added just the right amount of flavor without being overpowering at all.
I also used some of the leftover mint to add to our lemonade! YUM!
That’s all for now, but I promise you I’ll be back with more this week!
I also am super excited to receive my June Foodie Pen Pal Package from Emily @ In the Moment!!