I know that I am not the only one watching what I eat and trying to loose a few pounds. I am also probably a lot like you, I won’t eat it if the “food” is obviously diet food. Also I have a husband I have to think about. He’s no small man & will only indulge me for so long. So what do you cook that will look like “real food”, taste like “real food” & is (the biggest winner for me) EASY. I’ve been going to weight watchers for a little less than a month. There are some things that I can appreciate with their meals, but others are just not practical. Do they cover a subject of “Tasting like you are overindulging but really not & no one will be able to tell?”
No. Frankly they do not. So I’m going to. These recipes are not invented by me, rather by Martha (Stewart, or most likely her Staff). They come from Everyday Food. And since I am on weight watchers I have broken them down into the weight watchers recipe calculator & give you the number of points per serving. Craziness huh? So here is the first of probably weekly installments.
Goat Cheese Ravioli With Parsley Sauce
| POINTS® Value: 6 Servings: 2 Preparation Time: 30 min |
Ingredients
- 3 oz soft-type goat cheese
- 1/4 cup fat-free ricotta cheese
- 1 clove garlic clove(s)
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp table salt
- 1 tsp black pepper
- 12 items wonton wrapper(s)
Instructions
in a small bowl use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth; season with salt and pepper and stir to combine.
assemble ravioli and place on baking sheet lined with parchment paper (if making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day, then transfer ravioli to a large resealable freezer bag, freeze up to 1 month).
Bring large pot of salted water to a boil. reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente. 5-7 minutes. (Cooking time is same for frozen ravioli).
Using a slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle parsley sauce and serve immediately.
**Parsley Sauce**
In a small bowl stir together 2 tablespoons finely chopped fresh parsley, 2 tablespoons olive oil, 2 tablespoon grated Parmesan and 1 teaspoon water. Season with salt and pepper.
Sounds yummy I will have to try that!
Sounds delicious. They have a really good goat cheese enchilada at Cafe Nouvue
Becky my dear, you are obsessed with those enchiladas!
6 points. can’t beat it!
You are in good company. I’m doing Protein Power, which is a low-carb, high-protein diet that I found after reading some of Gary Taubes’ “Good Calories, Bad Calories” (which was very convincing, unfortunately for me). I’m also a pescavegetarian, which means I’ve been living on tofu and salmon for the last several weeks. Kit and I end up making different things for ourselves, and I live vicariously through his indulging in candy and grains.
The recipe sounds quite tasty–I’ll keep it in mind for when I can eat ravioli again!
Tracy, god that sounds harsh! I don’t know if I could do it lol. I wish you all the luck!
I have more non-carby meals that I will post for you to try. delish! 
Yeah…I gave up as of last Saturday. I realized that I was making myself miserable by not eating anything that I wanted to/was craving, especially since it’s all. over. the apartment. Am trying to still watch the carbs a bit, but decided that losing what had amounted to 15 lbs over 2 months wasn’t worth being cranky all the time. So now I can try your yummy-looking recipe!