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Linguine with White Bean Puttanesca
Ingredients:
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
Instructions:
- Cook linguine according to package directions, omitting salt if desired; drain and place in large serving bowl.
- 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.
- Pour beans and sauce over linguine, sprinkle with parsley and serve at once.
Per serving (1 ½ cups): 324 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 897 mg Sod, 57 g Total Carb, 10 g Fib, 15 g Prot, 139 mg Calc. PPV: 8
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Mixed Melon with Honeyed Ricotta
Ingredients:
2 cups fat-free ricotta cheese
1 tablespoon + 1 teaspoon honey
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
4 cups cubed cantaloupe
4 cups cubed honeydew
4 cups cubed watermelon
¼ cup toasted wheat germ
- Stir together ricotta, honey, vanilla, and nutmeg in medium bowl. Toss together cantaloupe, honeydew, and watermelon in large bowl; divide evenly among 4 dessert dishes.
- Spoon ricotta mixture evenly over fruit and sprinkle evenly with wheat germ.
PER SERVING (3 cups melon cubes, ½ cup ricotta mixture, and 1 tablespoon wheat germ): 211 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 8 mg Chol, 101 mg Sod, 38 g Total Carb, 3 g Fib, 14 g Prot, 159 mg Calc. PPV: 5