From Cooking Light magazine, April 2011, page 184
I am very pleased with how this risotto turned out. I think it may have been a bit undercooked (I'm not a risotto expert by any means) but it tasted great. Next time I'll probably put in more onion.
Creamy, filling but still light.
8 weight watchers points (calculated from published nutrition info). I'm not sure if the nutrition info is per serving or for the whole amount made, but I'm assuming that it is per serving.
Monday, March 28, 2011
Friday, March 4, 2011
Chicken Cannelloni
This meal was... okay. But I don't think it was the recipe's fault; I think it was probably mine. The chicken I used was probably a little old (I mean, not REALLY old... just three days) and it tasted extra chicken-y. That was really my only complaint. Keeping in mind that I don't really like chicken, this recipe would be AMAZING without the chicken. I might leave it out next time...
I need to make sure that I get the right size lasagna noodle. The recipe calls for 4"x4" noodles or 3"x6" noodles and I just assumed that was the standard size. Regardless of if it is the standard or not, the size I bought was only 2" wide which made it a little bit challenging to roll up. It still worked out all right though.
Instead of using tomato sauce, I will probably use spaghetti sauce in the future.
I haven't tried these as leftovers yet, but they should reheat nicely.
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