Worth Trying

Both of these are fabulous recipes I found in a Weight Watchers Cookbook.   We had them both this week, and Hubby loved them, too, so I thought I’d share!

 

Angel Hair Pasta with Prosciutto and Mushroom Cream Sauce
1 (9 oz) package refriegerated angel hair pasta
Olive Oil Cooking Spray
1 (8 oz) package mushrooms, quartered
1/4 cup julienne-cut ready to eat sun-dried tomatoes (such as California Sun Dry)
1 1/2 tablespoons minced garlic (about 5 cloves)
2 ounces very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2 inch strips
1/2 cup dry white wine (you can substitute Fat Free less-sodium chicken broth, but come on!)
1/2 cup fat free, less-sodium chicken broth
1 cup frozen baby green peas, thawed
1/2 teaspoon freshly ground black pepper
1 (10 oz) container refrigerated light Alfredo sauce (such as Buitoni)
1/4 cup preshredded fresh Parmesan cheese

1.  Cook pasta according to package directions, omiting salt and fat.  Drain and keep warm.

2.  While pasta cooks, heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms, and saute 5 minutes or until tender.  Add sun-dried tomatoes, garlic, and prosciutto; saute 2 minutes.  Add wine and broth; bring to a boil.  Boil 3 minutes or until liquid is reduced to 1/2 cup.  Stir in peas, pepper, Alfredo sauce, and pasta; toss gently to coat.

3.  Spoon pasta into individual bowls, and sprinkle with cheese.  Serve immediately. 

YIELD:  6 servings (Serving size: 1 cup pasta and 2 teaspoons cheese)

POINTS value (if you care):  6

Lemon Caper Pork Medallions
1 (1pound) pork tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon oilve oil
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons capers
2 tablespoons fresh lemon juice
1 lemon, thinly sliced

1. Cut tenderloin crosswise into 8 slices; place between 2 sheets of plastic wrap, and pound to a 1/4 inch thickness using a meat mallet (or a small heavy skillet–that worked GREAT!) Sprinkle pork with pepper and salt. Heat oil in alareg nonstick skillet over medium-high heat. Add pork, and cook 2 minutes on each side or until browned.

2. Add broth and remaining ingredients to pan; bring to a boil. Cook 2 to 3 minutes or until liquid is reduced by half. Transfer pork to a serving platter. Spoon sauce and lemon slices over pork medallions.

YIELD: 4 servings

Points: 4

I served this over pasta tossed with chopped flat-leaf parsely to soak up the savory pan juices, and added steamed green beans for a meal with a total points value of 6 per serving.

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