Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

A few nights ago I was in the mood for pasta. I found a recipe in one of my favorite cook books: Reader’s Digest Low-Calorie Cookbook (page 139) Tagliatelle with Green Sauce.

The recipe intrigued me so I gave it a try. This was my first time making this type of pasta, and I must say, I love it! I will be making this recipe again. It was also a big hit with my mom. Enjoy!

Note: I did add a few things to the original recipe. This is the original recipe with my additions.

Tagliatelle with Green Sauce

10 oz baby spinach

3 oz watercress (remove thick stems)

1 cup frozen peas

1 pound fresh tagliatelle

3 tsp corn starch

1 cup no fat sour cream

4 tbsp dry flaked parsley

1 tbsp basil

Salt

Pepper

A few stalks of green onion minced

A small amount of minced chives

¼ cup water

A few shakes of red pepper flakes

A few shakes of garlic powder

Rinse the first two ingredients and place in a pot with only the water that remains on the leaves. Cover and cook on medium heat until the vegetables wilt (3-5 minutes). Add the peas and cook through. Drain the greens and save the liquid for later. Bring a large pot of water to boil and cook the pasta in it according to package directions (about 8 minutes or until desired tenderness is reached). Drain, set aside covered. In the pot where the vegetables had been cooking blend the sour cream and corn starch into a paste. Add the ¼ cup water. Add the basil, parsley, salt, pepper, garlic powder, and red pepper flakes. Stir on medium heat until bubbles start to form. Then add the greens, including the green onion and chives (as well as the spinach watercress mixture). Heat the sauce through. Drizzle all of the sauce over the pasta. Mix well.

I severed this with baked bbq chicken and it was lovely, with garlic bread on the side, and herb dip and vegetables for a few added vitamins.

Below is an image of the dinner (my dad’s plate). J

This afternoon I was in the mood for cooking. I decided to make something that I had not made before; meatballs. I found a recipe in a Company’s Coming Casseroles cook book by Jean Pare page 75. I modified the recipe greatly. Here is my version.

Meat Balls

1 lb lean ground beef

1-11/2 cubes of cheese bread (any bread will do)

¼ cup water

1 ½ tsp salt

½ tsp pepper

Tomato soup 10 oz

Horseradish 1 tsp

Worcestershire sauce 1 tsp

1 egg

1 stalk green onion cut into small pieces

¼ cup water

Preheat oven to 350 degrees F.

In a bowl combine the beef bread cubes, water, onion, salt, pepper, and eggs. Knead until well mixed. Make balls and place in a heated frying pan. Brown. Place in a casserole dish.

In a bowl combine the tomato soup, horseradish, worse shire sauce and ¼ cup of water. Mix well. Place over the meatballs. Bake for about 35 minutes.

I decided to serve the meatballs with spaghetti and garlic bread.

Here is my own spaghetti sauce recipe.

Spaghetti Sauce

½ lbs lean ground beef

1 medium sized onion

1 medium sized tomato

1 red pepper

1 stalk of celery

2 handfuls of fresh spinach

Several shakes of salt

Several shakes of pepper

A few shakes of: garlic powder

A few shakes of: basil

A few shakes of: parsley

A few shakes of: red pepper flakes

A few shakes of oregano

Your favorite spaghetti sauce ( I use Classico Vodka Pasta Sauce) 700 ml

In a large frying pan, brown the ground beef. Add the onion. Add all the herbs and spices. While these are cooking prepare the vegetables (chop to desired size). Gradually add to your frying pan. Let the vegetables cook as long as possible 10 minutes min, 15-20 minutes preferred. Add your favorite spaghetti sauce. Bring to a boil. Boil for several minutes. Simmer (if needed).

Serve with your favorite spaghetti noodles.

Simple Garlic Bread

Cheese bread

Garlic Powder

Olive Oil Margarine

Grated cheddar cheese

Preheat oven to 350 degrees F.

Place desired amount of cheese bread on a cookie sheet. Spread desired amount of margarine over the bread. Sprinkle garlic powder over. Place a small-scant amount of cheddar cheese on top of each piece of bread. Bake in the over for about 6 minutes.

Below are a few images of the dinner.

Enjoy.