Weight Watchers: Waffles, Pasta & Avocado Salad

Blueberry Waffles with Maple Cream

-2 cups fat-free ricotta cheese
-¼ cup maple syrup
-½ teaspoon cinnamon
-¼ teaspoon ground nutmeg
-4 frozen (4-inch) low-fat whole wheat waffles, toasted
-1 pint blueberries
-¼ cup pecans, chopped

1). Stir together ricotta, maple syrup, cinnamon and nutmeg in small bowl
2). Place waffle on plates and top evenly with ricotta mixture. Sprinkle evenly with blueberries and pecans

Linguine with White Bean Puttanesca

-6 ounces of whole wheat linguine
-1 tablespoon olive oil
-1 onion, chopped
-3 garlic cloves, minced
-1 teaspoon dried oregano
-¼ teaspoon dried red pepper flakes
-1 (14.5 ounce) can diced tomatoes
-12 pimiento-stuffed olives, sliced
-1 tablespoon drained capers, chopped
-1 (15.5 ounce) can small white beans, rinsed and drained
-¼ teaspoon salt
-2 tablespoons chopped fresh parsley

1). Cook linguine according to package directions, omitting salt if desired; drain and place in large serving bowl
2). Meanwhile, heat oil in large skillet over medium-high heat. Add onion, garlic, oregano and crushed red pepper flakes; cook, stirring occasionally, until onion softens, 2-3 minutes. Stir in tomatoes, olives, and capers; simmer, stirring occasionally, until sauce thickens, 6-7 minutes. Add beans and salt; cook until heated through, about 1 minute
3). Pour beans and sauce over linguine, sprinkle with parsley and serve at once.

Lemony Spinach and Avocado Salad

-1 teaspoon grated lemon zest
-2 tablespoons fresh lemon juice
-½ teaspoon Dijon mustard
-¼ teaspoon salt
-1/8 teaspoon black pepper
-4 cups baby spinach
-½ avocado, pitted, peeled and chopped
-¼ cup thinly sliced red onion

1). Whisk together lemon zest, lemon juice, Dijon mustard, salt and black pepper in large bowl.
2). Toss in 4 cups baby spinach, avocado and red onion.

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