1 ounce of pesto sauce
2 ounces of low fat milk
2 ounces of veggie stock
1 teaspoon of margarine
1 cup of chopped frozen broccoli
2 tablespoons of olive oil
2 cloves of garlic
½ pack of frozen spinach
1 cup of grilled chicken
3 ounces of chopped mushrooms
Freshly ground black pepper to taste
Sea salt to taste
1 package of penne style whole wheat pasta, cooked
3 ounces of low fat cheddar cheese, shredded
3 ounces of low fat gouda cheese, shredded
2 cups of greens
3 ounces of cold slaw mix
2 ounces of grape tomatoes
2 shallots, chopped
1 cucumber, skin removed and sliced
1 avocado, cut into cubes
2 ounces of chopped artichoke hearts
Low fat vinaigrette of your choice
Pasta Supreme is actually our version of baked macaroni and cheese, but with a much lower fat content, so you can have it and still not lose any traction with the great abdominal workouts you’re doing. Get out a skillet and add in the olive oil and the garlic. Once they’re warmed up, add in the mushrooms, letting them brown. Then add in the spinach and broccoli. Cover the pan, letting them lightly cook.
When they’re done, add in the pasta, veggie stock, milk, margarine, pesto, and chicken, letting them blend together. Then toss in ¾ of the cheese, and once it’s melted, stir it really well, and then pour the contents of the skillet into an oven safe pan. Top it with the rest of the cheese and slide it into an oven you’ve preheated to 300 degrees for about 20 minutes, or until the cheese has melted and browned.
While it’s baking get out a salad bowl. Add in the greens, cold slaw mix, artichoke bits, avocado, tomatoes, cucumber, and shallots. Mix them together and then drizzle on some of the low fat dressing.
Pasta Supreme is a dish that’s comforting, hearty, and filling, while also being on your diet plan. It contains 390 calories, 18 grams of protein, 11 grams of fiber, and 7 grams of fat. The veggies we included in both the pasta dish and the salad ensure that you also get your nutrition on.