Guesting today is Wendy Lyn Watson, author of the *wonderful* I Scream, You Scream and the upcoming Scoop To Kill... There is a FREE copy of I Scream to a lucky commenter today. Winner will be randomly drawn at 7 pm today...
This year, though, I’m bound and determined to have the best of both worlds.
On the other hand, while Mr. Wendy lost weight the hard way, I found every ounce and then some. Between vending machine breakfasts and self-medicating with huge platters of nachos, I, um, grew? My cholesterol, blood pressure, and weight all inched up a tick.
So I want to make Mr. Wendy the elaborate, candlelit dinner, and not have to break out the sweatpants the next day. Oh yeah, and I don’t want to spend the whole day slaving over a hot stove, either. Is that too much to ask?
I think not.
Penne with Cherry Tomatoes, Basil, and Garlic
In the dead of winter, when most of the grocery store tomatoes are woody and bland, cherry and grape tomatoes are still reasonably flavorful (and if you belong to Costco, you can get big containers of grape tomatoes for a song). Roasting the tomatoes with a little olive oil and balsamic intensifies their flavor and, with minimal work, creates a colorful sauce for any chunky pasta. A little fresh parmesan packs a flavor punch without adding much fat.
Indeed, most of the fat in this recipe comes from relatively heart-healthy olive oil. Because the flavor profile is relatively simple, this is a good place to use that nice bottle of oil that’s been collecting dust in your pantry. Add the lycopene from the tomatoes, pour yourself a glass of red wine, and you can feed your love without hurting your heart. The recipe makes 6 generous servings, each serving providing 450 calories, 15 g fat, and 8.2 g fiber.*
Lower-Fat Deep Chocolate Bundt Cake