J's Butternut squash ravioli with creamy parsley/garlic sauce
serves 2. Takes 20mins. 9.2 points/serving
1.5C Rising Moon® Organic Butternut Squash Ravioli (I got in frozen section)
Boil water. Add, cook about 3mins. Serve with Pan2 contents.
1 TBL EVOO
1 TBL light butter
1 TBL minced garlic
1/4C Tabbouleh (I use Royal Gourmet "taboule salad" 1/4c=1oz)
Heat oil/butter. Add rest for about a minute. Add next:
2 TBL 2% milk
1 TJ chix broth pkg
3 TBL shredded parmesan cheese (I prefer to use 3 cheeses)
10 grinds pepper
1/4 tea poultry seasoning (make sure includes sage)
Turn to low/med. Add above, then next:
1.5 TBL wheat flour
Put the flour in slowly, stirring until thick, let sit on low until thick. Add over pasta. Serve.
TOTAL for one (about 8 ravioli with 3 TBL sauce ea)
I started throwing together what I had on hand, and it turned out great!
Now for the bad note .....You realize that this is your limit for a meal....that means that if you're still hungry, you need to eat an all veggie salad with very limited fat dressing. Or, you could eat veggies in general without butters/oils. You will get used to the smaller portions and they are filling....remember wait 20 mins after eating before you start eating more!