Wednesday, June 11, 2008

Heat wave

So yesterday, we did eat dinner, though the only cooking was some fat-free refried beans from a can in the microwave Even with the central air on, turning on the stove or oven for anything seemed ridiculous. So, we had one of our favorite easy meals, a taco salad with fresh guacamole (avacado, minced red onion, a BIT of minced jalapeno, salt, and lime juice), Trader Joe's Double Roasted Salsa (yum!), lowfat cheddar, lowfat sour cream, and those refried beans, which are a tasty, healthy way to add protien to the meal. It waas quite satisfying, but not filling. So we were able to go out for ice cream! Unfortunately, the rain storm began on our way out, so we ducked into a convenience store for some Ben & Jerry's. Still yummy, but we were looking forward to finally trying Philly Flavors down the block. Soon enough.

Tonight, with the weather more bearable an dhaving seen Boursin cheese on sale, I created another simple, spring pasta meal.

Pasta with Asparagus, Mushrooms, and Boursin Cheese:

Put a medium pot of water on to boil. Once it's boiling, add six ounces of short whole wheat pasta (I used w.w. bowties).

Ater you put the water on, heat a tablespoon of olive oil in a saute pan. Add eight ounces sliced button or crimini mushrooms and a pinch of salt.

Four minutes before the pasta is done, add one bunch of asparagus, well washed, trimmed, and cut in one inch pieces to the pot. Once the pasta is done, drain it all and add it to the mushrooms.

Crumble about 2 oz. Boursin cheese (I used shallot and chive, but any of the flavors would be nice) into the mix. Stir it all until the cheese is melted, and serve.

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