It has been a painfully slow week for me this week. My family suffered a tragedy and the news has devasted me immensely. It makes you reevaluate your priorities and what is most important in your lives. I want to let you all know that I have also re-evaluated my blog these past months. I have come to the realization that I can’t continue to provide daily recipes. I am going to be revamping what I post to everyone.
First, I believe, in order to provide everyone with recipes that I cook and love, that it makes better sense to provide around 2 recipes a week. I will most likely blog every day. The reason I say that is I am officially announcing that I am over my goal weight. I need to concentrate on getting back to goal. Cooking all those amazing meals requires me to have too many BLT’s (Bites, Licks, and Tastes). I will be going back to weekly WW meetings so that I can get the support I need to get back to goal weight.
With that said, here is my last recipe for this week.
8 PP per serving
- 4 slices center cut bacon, cooked and chopped
- 1/2 cup low fat yogurt
- 1/2 cup grated Parmesan, divided
- 1/2 teaspoon coarsely ground black pepper
- 2 cups frozen peas
- 1 box (16 oz) pasta
- 2 tablespoons milk
- 1/4 cup fresh basil, torn or thinly sliced
Whisk egg yolks, yogurt, Parmesan and pepper in a bowl until smooth. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles. Turn off heat, add milk and stir well. Top with basil and reserved Parmesan and serve immediately.