What's for Dinner, Wednesday, April 21, 2010

I've got the first half this morning. I had this written down and I've never done it!

Block One:

Charleston kick (8)
3 repeater knee off the end, tap down (8)
Across the top x 2 (8)
Knee walk back (8)

If I have time, I'll do the block I did on Monday. Pam is going to do freestyle for the second half.

What's for Dinner?

Coconut-Glaze Fruit Salad
For Salad:
2 cups halved strawberries
1 cup blueberries
1 cup red grapes
1 cup chopped peaches (I used canned)
1 large banana, sliced
1 large apple, chopped
For Glaze:
6 ounces fat-free vanilla yogurt
1/4 cup light coconut milk
2 packets Splenda or Truvia
1/4 teaspoon coconut extract
1/4 teaspoon lime juice
In a large bowl combine fruit, set aside.
In a mixing bowl, combine all glaze ingredients until mixed well.
Add glaze to fruit bowl. Toss to coat fruit evenly. Refrigerate.
Makes 6 1 cup servings: 122 calories, 1g fat, 20 mg sodium, 28.5 g carbs, 3.5 g fiber, 20.5
g sugars, 2.5 grams protein. Weight Watcher points - 2

Rocco's Fettuccine Alfredo
DiSpirito's latest cookbook, Now Eat This!, transforms heart-stopping dishes like this pasta,traditionally laden with heavy cream, butter, and cheese. Here, he re-creates the sauce's velvety texture with Greek yogurt and chicken broth.
8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5 percent Greek yogurt
Salt and freshly ground black pepper to taste
Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic
and cook two minutes.
Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour
into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
Whisk in yogurt until smooth.
Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining
cheese. Serves four.
CALORIES PER SERVING: 336
CARBS: 47 G
PROTEIN: 18 G
FAT: 10 G