Last week, everyday was special. I had company on Monday and Tuesday and hubby was home Wednesday through Friday. There was no single lunch for me.
It is a new week and a busy one but so far, I am here for lunch. Yesterday, I indulged again but since I am steadily losing weight, bit by bit, I am happy for the indulgences. The trade-off is chocolate for a more adventurous for lunch.
Monday's lunch, looking back could have been made completely with zucchini noodles, skipping the brown rice pasta and it would have been a better dish but I was so, in the mood, for pasta. The sauce killed it anyway. Be prepared for some really healthy lunches and some over the top ones.
One of my favorite dishes is an Alfredo which is why when I came across this recipe at allrecipes.com, I knew I was going to make it. I like the idea that I was, at least, getting some zucchini into it. I bet it would be good with broccoli or spinach.
Zucchini Alfredo adapted from All Recipes. com
1 (12 ounce) package uncookedgluten-free spaghetti
1 tablespoon olive oil
1 large zucchini, made into curls or ribbons
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
Cook gluten-free spaghetti according to directions on package.
Heat the oil in a skillet over medium heat. Addzucchini, and cook 10 minutes, until some of the moisture has evaporated. Put aside.
Pour the milk into the skillet, and stir in cream cheese until melted.
Mix in basil. Season with salt and pepper. (I just realized, I forgot the basil and I have a beautiful fresh crop, outside, Shame on me.)
Creamy and delicious.
What did we find in last week's Recipe Box? Lots of good eating. Let's take a look.