See Video Here!
So this one comes with a story attached. My wonderful son-in-law was at a company lunch where someone brought Green Spaghetti, and he was telling me how delicious it was. I had to know more...so I pumped him for as much information as possible, then turned to google to fill in the blanks. I knew I had to create this inviting dish, but I was left wondering how to keep the flavor while giving it a healthy overhaul. So I set to work and am pretty proud of the outcome. For 8 half cup servings it is only 105 calories, 8g carbs, 2.5g fiber, 5.5g net carbs, 6g protein and 6g fat. Since I don't eat much pasta, I chose to pour mine on protein and vegetables, and it could not have been more delicious. If you try this, let me know what you think. I found simply amazing! :)
Ingredients for 8 half cup servings~
1/2 Tablespoon Olive Oil
1 diced Onion
1 Tablespoon chopped Garlic
Dash Cayenne, optional
4 Poblano Peppers
1 cup Cottage Cheese
5.3oz 5% Fage Greek Plain Yogurt
Large (approx 5.5oz) ripe peeled and pitted Avocado
Large fist full of fresh Baby Spinach Leaves
1 bunch of chopped Cilantro
1 seeded and diced Jalapeño
1 teaspoon Chicken Bouillon
Add Oil, Onion, Garlic and optional Cayenne to skillet, saute til golden brown. Meanwhile, add Poblano Peppers to foil lined baking sheet, and set under the broiler for approximately 5 minutes or charred, making sure the oven rack is closest to the broiler, removed from oven, flip and repeat with opposite side til charred. Remove, cool, peel outer layer of skin, and remove stem and seeds and place in large heavy duty blender, along with Onion mixture and rest of ingredients. Blend til smooth. Use as desired, perfect as a top to any bottom! Enjoy ;)
No comments:
Post a Comment