Coming soon to a dinner table near you -
Mar. 22nd, 2007 03:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kyburgPssst. C'mere, lemme tellya something.
You know that yaki-soba you find in the refrigerated section of the Asian market? The stuff that comes with three servings in individually wrapped packages, is semi-soft and has sauce packets with it? D'ya ever check the label on it?
Baby, made by the recipe on the package? 5 points. I'm not shitting you.
Me, I toss that sauce package AWAY, far away, with all of the fat and sodium that was in it.
I then make it to the recipe, with a tablespoon of oil and 1/4 cup of water.
Then put the spaghetti sauce that isn't a point a serving, with some fresh mushrooms I sauteed with Pam and patience (also, not even a point) mixed in, over it and sprinkle on some mozzarella cheese (just a bit, about what you can pinch). Covers the whole plate. And is ready inside of five minutes - do that with a dry pasta that takes 13 minutes to cook by itself. And last time I checked, with something like 8 points by itself, an ounce. BAH.
And it is SO GOOD, my toes are curling right now thinking about it.
I also catch the stuff on sale and stuff the freezer. *grins evilly*
I am SO in the right place. And I'd never of thought to try it before, unless someone set the bar for me and I started getting creative about food choices.
You know that yaki-soba you find in the refrigerated section of the Asian market? The stuff that comes with three servings in individually wrapped packages, is semi-soft and has sauce packets with it? D'ya ever check the label on it?
Baby, made by the recipe on the package? 5 points. I'm not shitting you.
Me, I toss that sauce package AWAY, far away, with all of the fat and sodium that was in it.
I then make it to the recipe, with a tablespoon of oil and 1/4 cup of water.
Then put the spaghetti sauce that isn't a point a serving, with some fresh mushrooms I sauteed with Pam and patience (also, not even a point) mixed in, over it and sprinkle on some mozzarella cheese (just a bit, about what you can pinch). Covers the whole plate. And is ready inside of five minutes - do that with a dry pasta that takes 13 minutes to cook by itself. And last time I checked, with something like 8 points by itself, an ounce. BAH.
And it is SO GOOD, my toes are curling right now thinking about it.
I also catch the stuff on sale and stuff the freezer. *grins evilly*
I am SO in the right place. And I'd never of thought to try it before, unless someone set the bar for me and I started getting creative about food choices.
