Fit Friday - Asparagus and Pesto Pasta Salad

How's about another Weight Watchers friendly recipe for this fit Friday?  We're getting into the Spring months, and I know that my tastes are starting to change.  I'm craving more and more lighter dishes.  We've broken in the grill, and that calls for some tasty side dishes to compliment.  Grilled meat can really hold its own, if you want.  But it has to have a good side to make it pop.  Pasta salads are something that can be made ahead of time and served cold.  

This pasta salad has crunchy asparagus, giving the dish an extra dose of nutrition.  The pesto keeps it light but again gives it a flavor punch.  A lot of pasta salads have chunks of cheese in them.  But to keep this lighter, I opted for some shredded parmesan - a little goes a long way.  And the last addition, sundried tomatoes.  The give the salad some color and some zing.  Even though this pasta salad is a healthier substitute than a traditional macaroni or pasta salad, it doesn't substitute in flavor.

Asparagus and Pesto Pasta Salad

Ingredients:

1 lb. asparagus, ends removed and cut into 1 inch pieces

2 Tbs. olive oil

Salt and Pepper

1/4 cup julienned sun dried tomatoes

3/4 cup pesto sauce

1/2 cup shredded Parmesan cheese

8 oz. Farfalle/Bowtie Pasta

Directions:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Spread asparagus out across sheet and drizzle with olive oil.  Sprinkle salt and pepper over the top and bake for 10-12 minutes. Remove from oven and toss with sun dried tomatoes in a large bowl.  Add pesto sauce and cheese.  Set aside.

2. Bring a pot of salted water to boiling.  Add pasta and cook according to package instructions.  Drain well and add to other ingredients.  Toss well and serve either warm or cool.  

Serves 4

Weight Watchers Points: 5

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Fit Friday - Pepper Roasted Pork and Lemon Mashed Potatoes

I know that when the new year hits, thousands of people make it a resolution to lose a certain amount of weight.  I am one of those.  My name is Cat, and I'm an addict.  (Group greets, "Hi, Cat.") But seriously, I know that it's a valid resolution and I respect those people that can complete that resolution.

I also know that Weight Watchers probably gets a ton of sign ups.  I've tried Weight Watchers, and one thing that I absolutely loved about their program is that you can eat real food.  You have to watch your portions, but you can eat.  And with their point system, it becomes simple to eat better.  So I thought a couple of recipes with Weight Watcher point values on them might be of interest on this Fit Friday.  This particular meal (if you include steamed carrots with a little salt and pepper) would give you a 10 point meal.  And it is incredibly full of flavor.  Does not taste like you are eating on a diet.

Peppered Pork Roast

Ingredients:

1 (2 lb.) pork tenderloin roast, tied
1 cloves garlic, thinly sliced
3 Tbs. olive oil
1/2 Tbs. ground black pepper
1 tsp. rosemary
1 tsp. thyme
1 tsp. rubbed sage
1/2 tsp. salt

Directions:

1. Preheat oven to 425 degrees.

2. With a small knife, make small incisions all over tenderloin and insert a slice of garlic into each incision.  Rub oil all over meat.  Mix together spices and rub mixture all over tenderloin.

3. Place tenderloin in 9x13 inch pan.  Roast for 10 minutes on 425 degrees.  Reduce temperature to 350 degrees.  Roast for another 30 minutes or until juices run clear.  Remove from oven and transfer to a cutting board and allow to sit for 15 minutes.  Cut into 20 slices and serve.

Serves 10, WW Points: 5

Lemon Mashed Potatoes

Ingredients:

5 Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
1 1/2 Tbs. olive oil
2 tsp. grated lemon zest
2 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

Directions:

1. Put potatoes in a large saucepan and add enough water to cover potatoes by 1 inch.  Bring to a boil.  Reduce heat and simmer for about 12-15 minutes or until potatoes are tender.  Remove saucepan from heat and drain potatoes.

2. Using a potato masher, coarsely mash potatoes.  Add oil, lemon zest and juice, salt, and pepper.  Using a wooden spoon, mix until well blended.

Serves 6, WW Points: 4

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