BLT to Last! (New Recipes!)

BLT to Last! (New Recipes!)

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 4.5g fat, 588mg sodium, 32.5g carbs, 5.5g fiber, 5.5g sugars, 14g protein — PointsPlus?? value 6*

Playing the part of lettuce here is… SPINACH! It’s more nutrient-packed and can take the heat. Go, spinach!

4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
2 – 3 yellow summer/crookneck squash (enough to yield 4 cups once cut up)
3 cups chopped spinach??? leaves
1 large tomato, seeded and chopped???
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 slices fat-free cheddar cheese
2 tbsp. fat-free sour cream
1/4 cup precooked real crumbled bacon???
Optional: salt and black pepper, to taste

In a large pot on the stove, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm. Set aside.

While water comes to a boil and while pasta cooks, cut squash into pieces similar in size to the penne pasta, each about 2 inches long and half an inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomatoes to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are hot, and any excess liquid has cooked off, 2 – 4 minutes. If needed, drain excess liquid. Set aside.

Break cheese wedges and cheese slices into pieces and place in a microwave-safe bowl. Add sour cream and lightly stir to coat. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture, bacon, and cooked veggies to the pasta. Toss to coat. If needed, bring to desired temperature on the stove. If you like, season to taste with salt and pepper. Serve it up!


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