>WW: Spaghetti with Broccoli-Cheesesauce


As promised, here’s the pasta dish I served with yesterdays Buffalo Chicken Salad with Blue Cheese Dressing:

Spaghetti with Broccoli-Cheesesauce (serves 1)
1 onion (I used a red onion)
1 pepper (I used half a red pepper and half a yellow pepper)
1 tsp olive oil
150 ml vegetable stock
60 gram boursin cuisine light (similar to Philadelphia cream cheese with herbs & garlic)
salt, pepper and currypowder to taste
150 grams whole weat pasta
150 grams boiled broccoli rosets
10 grams grated Parmezan

Dice the onion and pepper and cook them in the olive oil. Add the vegetable stock. Stir in the boursine cuisine light and add salt, pepper and currypowder to taste. Stir in the boiled pasta and broccoli. Sprinkle with the parmezan.

7 WW Points per serving. Enjoy!!


>WW: Ovendish with Brussel Sprouts and Pasta


Here’s another great Weight Watchers recipe! I love pasta and using my oven to bake,
so when I get a chance to combine the two I’m superhappy!!
This recipe is really nice, I love the combination!!

Ovendish with Brussel Sprouts and Pasta
1 kilo brussel sprouts
160 grams pasta, uncooked (I used penne)
1500 ml vegetable stock (or 6 spoons of powdered stock in 1,5 liter water)
2 onions (I used red onions)
2 tsp sunflower oil
450 grams tomato, diced
salt and pepper to taste
2 tsp rosemary
120 grams cheese (40+), sliced into thin strips

Preheat the oven at 200 degrees Celsius.

Cook the brussel sprouts and pasta at the same time in de stock untill ready (about 10 minutes). Drain, catch the stock in a bowl. Put the brussel sprouts and pasta in a ovendish.

Slice the onions. Heat the oil in a pan and cook the onionrings for a short untill tender. Add the diced tomatoes and 300 ml of the stock. Add the rosemary and salt and pepper to taste.

Pour the sauce over the brussel sprouts and pasta in the ovendisch. Divide the strips of cheese over the dish and pop into the middle of the oven. Cook for about 25 to 30 minutes. Enjoy!!

4 portions: 5,5 Points per portion

>Gnocci with Tomato and Basil Sauce

>Yesterday I had a friend over for dinner so I decided to try one of my special new Weight Watchers recipes: Gnocci with Tomato and Basil Sauce. I paired this with a nice green salad. We absolutely loved this dish!!

Gnocci with Tomato and Basil Sauce
1 tbsp olive oil
1 onion (I used red onion)
2 garlic cloves
1 can tomatoes (appr. 400 grams)
1 pinch of sugar
2 tbsp tomatopuree
250 ml cream (light)
40 grams sundried tomatoes, without oil (I left this out, since I didn’t have any at hand)
400 grams potato gnocci
fresh basil, pepper and salt to taste
60 grams grated parmesan

Dice the onion, cook for about 2 minutes in a pan with the olive oil untill tender. Squeeze the garlic cloves, add them to the onion. Dice the canned tomatoes and add them, juice included, to the onion and garlic. Also add the tomatopuree and a pinch of sugar. Let this simmer for about 5 minutes.

Lower the heat and stirr in the cream. Finely slice the sundried tomatoes and add them to the mixture. Add sliced basil, pepper and salt to taste and let this simmer for another 3 minutes.

Prepare the gnocci according to the instructions on the package. Toss everything together, garnish with a basil leave and some parmesan cheese and enjoy!!!

4 portions: 7,5 WW Points per portion

>WW: Roasted Sweet Potato with Teriyaki Sauce and Cilantro


Today is the last day of my first week on Weight Watchers, so far so good. Although I must say I find it harder to drink enough water and not eat anything I’m not allowed to when being around the house all weekend. I can deal better with it all when IĀ“m at work… O well…

One of my solutions was going shopping with a list and not buying anything that wasn’t on the list. Okay, I did buy some deodorant but figured that was okay since it was a non-food item šŸ˜‰

I did hop onto a scale this morning and so far I lost 2,2 kilograms…. I know I’m not supposed to weigh myself until tomorrow morning, but I simply couldnĀ“t resist. How often do you weigh yourselves?

So, today I tried my first Weight Watchers recipe: Roasted Sweet Potato with Teriyaki Sauce an Cilantro. I decided to serve these with the chicken baked in parchement paper I had made once before: great combination!
3 tsp olive oil
2 tbsp teriyaki sauce
1 big sweet potato
2 tbsp cilantro

Preheat the oven at 200 degrees Celsius, grease a bakingsheet with the olive oil.

Peel the sweet potato and dice it into cubes (size about 1 cm by 1 cm). Cut the cilantro and mix it with the teriyaki sauce. Add the sweet potato cubes and mix untill the cubes are coated with the sauce.

Divide the sweet potato cubes over the baking sheet and bake them in the oven for about 40 minutes until they are done.