A Taste of Tuesday

This is a recipe that I got off the Fettuccine box, but I've adapted it a bit to make it more lap band friendly by reducing the amount of pasta, increasing the ham, and using lower fat dairy products. This recipe freezes and nukes up well, I have a bunch of 4 oz servings in the freezer as I write this.

Fettuccine Papalini

• 1/3 (12 oz) package Fettuccine
• 1 bag (10 oz or so) frozen green peas
• 16 oz cooked ham, chopped
• 6 oz (or more, I usually add the whole package) mushrooms, chopped
• 1 clove (I add more, the worse breath the better!) minced garlic
• 1/4 cup butter or margerine (this is optional, as described in instructions below)
• 1 cup fat-free or low fat half and half
• 2 egg yolks, slightly beaten
• 1 cup fat-free or low fat parmesean cheese

Cook pasta as directed on package and drain. Nuke up the frozen peas till not frozen anymore.

Stir-fry the ham, mushrooms and garlic in some of butter. You can use cooking spray (such as Pam) if you want to reduce the fat/calories a bit.

Stir in the half and half, egg yolks and the rest of the butter (again, you can greatly reduce the fat and calories by just omitting the butter altogether.) Cook until hot through.

Pour ham mixture over the pasta and toss with the cheese. Nom.