I’m SO FULL! After all the food (i.e. LATKES) I ate over Chanukah, you can literally roll me from one room to another. Thank G-d, we also had a family Simcha over Chanukah and ate more food (i.e. cake)! I really should go running outside or something except for the fact that it’s really cold outside and I don’t run. Maybe I could do an exercise video. That would be a really healthy thing to do…except I really don’t want to. Maybe I’ll walk on the treadmill for a while…that seems pretty reasonable! Now, what to do about the food portion of the day? In the interest of a healthy family we’re going to do a reset…no more fried food or cake every night. Low fat, higher fiber, low sugar…it has to taste better than cardboard though. The kids have to eat it, so the food has to be a little fun, possibly with a little kick to it.
|My Daughter Adina’s Dinner Plate
(“Mom! Why are you taking pictures
of my dinner!”)
|Fresh Spinach Noodles with
Lowfat Smoked Salmon Alfredo
By using low fat cream cheese and reduced fat milk you can make a creamy and decadent alfredo without it being a “heart attack on a plate”. The spinach pasta is delicious and not too complicated to make – and it has spinach = healthy!!
- 1/2 cup onion, finely diced (1 small)
- 1 tablespoon butter
- 1 teaspoon crushed red pepper flakes (or more to taste)
- 8 ounces reduced fat cream cheese
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper (optional)
- 3 ounces smoked salmon, chopped
- 1 tablespoon all-purpose flour
- 1 cup skim milk
- In a medium 2 ½ quart saucepan, melt butter over low heat.
- Increase heat to medium, add onion, and sauté until clear, around 2 minutes.
- Add crushed red pepper and sauté for another minute to bring out the flavor of the pepper.
- Reduce heat to medium-low and blend in cream cheese and stir until mixture is smooth.
- Stir in salmon, parsley, black pepper and nutmeg until combined.
- Whisk in flour until completely absorbed.
- Slowly add milk and whisk over medium heat until the sauce thickens, 3-5 minutes.
What could be yummier that fresh, homemade pasta made with delicious green spinach? Not much I tell you!!!
- 16 ounces frozen spinach, defrosted
- 2 large eggs
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 4 1/2 quarts water
- 1 tablespoon salt
- 2 tablespoons olive oil
- Squeeze spinach until no liquid remains. There should be approximately 8 ounces of dry spinach remaining. In a food processor, combine spinach, eggs, and oil. Process spinach mixture until completely smooth, around 30 seconds. Add flour and salt and process until a rough dough ball is formed. Remove dough from processor bowl to a lightly floured surface. Knead dough until smooth and elastic, approximately 5 minutes. Let dough stand for 10 minutes.
- Divide dough into 4 parts.
- If using a rolling pin, roll dough until very thin – approximately ⅛th of an inch thick.
- Cut into ¼ inch strips using a sharp knife, fluted cutter, or pizza cutter.
- If using a pasta machine, roll dough according to machine instructions.
- Cut into fettuccine using the pasta machine or by hand.
- Dry fettuccini noodles on a towel for approximately 30 minutes.
- Bring the 4 ½ quarts of water, salt, and olive oil to a rolling boil.
- Add noodles and stir to separate.
- Cook 5 minutes until pasta is tender.
- Serve hot with alfredo sauce and garnish with additional parsley sprigs.