Monthly Archives: March 2013

Healthier Bacon Onion Fettuccine

March 26, 2013

Truth be told, I think I was Italian in a former life.  I love their beauty, their fashion, The Godfather, their cars (oh how I love their cars!), but most importantly, their food.  I truly think I could eat pasta every day of my life and  be completely content.  ‘Fat and Happy’ as my sweet husband would call it.

However, that fat part just doesn’t sit so well with me, and reality tells us that pasta every day is probably not the best idea.  Nowadays, when I make pasta, I tend to lean towards a wheat pasta and load it up with roasted veggies in my sauce.  The good thing about pasta, is that there are endless possibilities, and if you make it healthy- you’ll be able to whip up a great meal.  The other great thing- It’s super quick, and generally speaking, super cost effective. 

Have I mentioned, I love pasta??

Tonight’s healthier version of Bacon and Onion Fettuccini comes courtesy of my sweet mother, and while she didn’t call for wheat pasta, feel free to sub it in and make this dish even better!  She even give some of the Weight Watchers breakdowns, friends!  Best of all, this cooks up and makes it from skillet to table in about 15 minutes.  Manga!!

Momma’s Bacon Onion Fettuccini

1 cup finely chopped red onion
2 cups hot cooked fettuccini noodles
1/3 cup non-fat dry milk powder
1/2 cup water
1/4 cup grated fat free Parmesan cheese
1/4 cup bacon bits (I use turkey bacon or soy- don’t tell my husband!)
1 tsp italian seasoning (optional, but do it!)

Go ahead and start by cooking your fettuccini noodles as directed on the box.  It should take them about 12 minutes to get to ‘al dente’.  Once your noodles are about done, coat a large skillet with cooking spray, and add your chopped onion.  Saute until tender, about 4 minutes will do it, depending on how small you chopped!  Stir in your noodles, and keep everyone happy on low. 

Next, mix up the dry milk, water, cheese, bacon bits, and seasoning in a small bowl.  Stir it on in with your onions and noodles, and let everyone get happy in the skillet.  Simmer for 5 minutes, stirring frequently to avoid sticking.

Voila!  It’s as simple as that!

Here’s the WW breakdown, for anyone interested:
(per half cup serving)
174 Calories
2 fat
2 Fiber
1 1/2 Starch
1/2 Veggie

Honey Mustard Pork Chops

March 25, 2013

One look at this blog, and anyone that knows me would jump to the conclusion that I’ve been busy and stressed.  Another look around my kitchen, and there’s no doubt- So, why so busy?

In NoVA, February and March mean only 1 thing to a fifth grade teacher- Writing Test Season.  Now, I’d like to say that tests don’t own my soul, but this year, it’s high stakes and the tests DO own my soul.  That means long nights, and unfortunately, many lack luster meals.

Even when I have had the time to make a dinner that ISN’T from a box, we’ve run into 2 situations.  Situation A) We’re too famished to quickly snap a few pictures of said meal.  OR Situation B) We eat it at 8pm and promptly go to bed, exhausted, and too tired to function enough to write a blog about it.

BUT, just as spring brings new flowers, warmer days, and bunnies… it also brings the end of tests for a bit, and the return of normalcy- More importantly, the return of my creativity to the kitchen!

With that being said, today I’m bringing Honey Mustard Pork Chops to the table.

(serves 2)
You’ll Need:
for chops-
2 bone-in pork chops
2 tbsp honey mustard
1 tbsp italian seasoning

for sauce-
1 can condensed cheddar cheese soup (I know- NOT one of my normal ingredients)
1/2 cup honey mustard
1 can of water, give or take a bit
2 tbsp paprika

Preheat your oven to 425 degrees, and get a skillet heating over high.

Prepare your pork chops by rubbing 1 tbsp of honey mustard and 1/2 tbsp italian seasoning on one side of each chop.
Pop them onto your heated skillet mustard side down- it’ll sizzle and smoke a little, that’s normal.  Let them brown up for about 3 minutes per side, and transfer into a baking dish.  Continue cooking in the oven at 425 for about 15 minutes depending on thickness.

While your chops are finishing in the oven, combine the cheddar cheese soup, paprika, and honey mustard in another skillet over medium low.  Once stirred together, add 1 can, give or take, and stir continuously until desired consistency is obtained.  It should be about the consistency of a gravy.  I also add in a few cranks of the salt and pepper grinder, but that’s just me.  Cover and simmer over low, stirring occasionally.  It’ll look a little something like this:

Once your chops look deliciously done, drizzle them with the cheddar mustard sauce, and enjoy with a side of red skinned mashed potatoes. 

On the menu tomorrow:  A healthy take on Bacon and Onion Fettuccine. 
Happy Eating,
J