Hello and happy Friday!
Thanks, Gina, for posting your review of FRS! Gina and I are meeting up tonight for some sushi at a restaurant called Blue Pacific. I've never been there, but Gina said their food is awesome. I can't wait to try it!
Tuesday's meal (as well as tonight's meal) was Italian Vegetable Casserole, or as the husband calls it, Cheesy Zucchini Pasta. The recipe is so simple and it makes for a great, filling and comforting meal. For those of you counting points on Weight Watchers, it's 7 points if you cut it into six servings.
Italian Veggie Casserole
1 medium zucchini
1 medium onion
2 cloves of finely chopped garlic
1 rounded teaspoon basil
2 rounded teaspoon parsley (I omitted this and seasoned how I wanted it!)
1 package whole wheat rotini pasta
1 28 oz. can diced tomatoes
2 cups fat free shredded cheese
Preheat oven to 350 degrees. Slice zucchini into coins and chop onion however you'd like. Put water on to boil. Add pasta to boiling water and cook for 10 minutes. Saute herbs, zucchini, onion, and garlic in olive in a large saute pan sprayed with non-stick cooking spray. Cook until zucchini is slightly browned and onions are translucent. Drain pasta in a colander, and place in a "9 x 13" baking dish. Pour veggies and diced tomatoes on top. Mix well. Sprinkle cheese over pasta/veggie mixture. Put in oven and bake for 10 to 15 minutes.
Right out of the oven
Close-up of the yummy cheese!
Enjoy your weekend!
Until next time!