I get tired of cooking , but my husband and I know I cook better than many places.
Plus when you cook at home you can control salt etc….
Watching your calories? Yet want a decadent Valentines Day Dessert?
It’s cake it’s pudding and it’s delicious
What You Need
7 oz. (1/2 of 14-oz. loaf) fat-free marble loaf cake, cut into 1/4-inch-thick slices
2 pkg. (1.4 oz. each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
2-1/2 cups cold fat-free milk
2 cups thawed COOL WHIP FREE Whipped Topping, divided
2 cups fresh raspberries
1/4 cup chocolate syrup
Tap or click steps to mark as complete
Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spread over cake slices.
Refrigerate 2 hours or until firm.
Top with remaining COOL WHIP and berries just before serving. Drizzle with syrup.
Ravioli With Tomatoes, White Beans, and Escarole
Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer.
1 (9-ounce) package fresh four-cheese ravioli
1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper
6 cups chopped fresh escarole or spinach
1/4 cup water
1/4 cup (1 ounce) grated Asiago cheese
1. Cook pasta according to package directions, omitting salt and fat.
2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.
Head lettuce gets a bad rap sometimes .
I almost always prefer things like romaine or arugula or other leafy greens in my salads. They are healthier and packed with more vitamins and minerals.
But there’s something about that crunch you get when you bite into a perfectly crisp piece of iceberg lettuce.
And it’s economical
Here my version of a wedge salad.
Take a head of iceberg and smack the core on a hard surface counter etc….
The core will come right off
Now…Slice head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. The top leaves will just be “stacked” since the core is not there to hold them together (the toothpick will serve in its place). The bottom ones will be little mini wedges.
Spear 3-4 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing or whatever you like best and sprinkle with bacon bits optional (I used vegan bacon ) chopped onion , crumbled hard boiled egg what ever you want.
Season with tiny pinch pepper.
Have a Great Day enjoy ……