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'Shroom Spaghetti
I'm up super early due to a toddler who thought 4am was the time to get up. I got him back to sleep, but now I'm up for good. Today I plan on cleaning the you-know-what out of my house. It's not often I have a day at home with no 2 3/4 yr old running around (he'll be at daycare), so I need to put it to good use.
Looks like I'm starting work too! I will be starting a contract position (probably 4-6 months or longer) with the same team that basically laid me off. It's from home, and I'll be learning more about SAP Time configuration, so I'm thrilled! The only bad part is that I have to travel for 4 days this month for some peer to peer training. My husband will have to jump through hoops to do his job and get my son to & from daycare, and I will be in hysterics without being with my boys for 4 days. Not to mention I won't be cooking so this blog will be nothing but me whining about being homesick!
Oh, speaking of cooking, tonight I was going to make 'Shroom Spaghetti. I think I got the recipe from Parenting magazine, or Parents magazine. I forgot and it's ripped out of the magazine and now I've forgotten.
However, my husband is now bringing home stone crab claws.. I think I'm in heaven. So we're having those tonight but since the mushrooms might go bad if I don't use them, I might make the following as a side dish and we can have leftovers for lunch tomorrow and such.
Oh, I've also considered customizing this blog and hosting it and all. I got a quote so we shall see. So spread the word and let's get more followers and maybe it'll seem worth it to do! I think it might be fun!
Ok, on to food...
'Shroom Spaghetti
serves 4
WW points: 8
8 oz whole wheat spaghetti
2 tbsp olive oil
1 1/2 lbs mixed mushrooms, stems removed, sliced (about 8 cups sliced - I bought button, cremini, and shiitake)
2 leeks, chopped
3 cloves garlic, chopped
1 tbsp fresh thyme, chopped
salt & pepper to taste
1/2 c low-salt chicken broth
1 c Greek style plain yogurt
2 tsp flour
1/4 c shredded Parmesan cheese
Cook the spaghetti according to package directions. Meanwhile, heat oil oer medium-high in a large skillet or saucepan. Saute the sliced mushrooms until golden and tender, about 10 minutes.
Add the leeks, garlic, thyme, salt, and pepper; cook about 3 to 4 minutes until the leeks are tender. Add the chicken broth; cook 30 seconds. Stir together the yogurt and the flour; add to the skillet and cook just until bubbly. Serve the mushroom mixture over the cooked spaghetti. Top with Parmesan cheese.
Happy Friday!
~M
Looks like I'm starting work too! I will be starting a contract position (probably 4-6 months or longer) with the same team that basically laid me off. It's from home, and I'll be learning more about SAP Time configuration, so I'm thrilled! The only bad part is that I have to travel for 4 days this month for some peer to peer training. My husband will have to jump through hoops to do his job and get my son to & from daycare, and I will be in hysterics without being with my boys for 4 days. Not to mention I won't be cooking so this blog will be nothing but me whining about being homesick!
Oh, speaking of cooking, tonight I was going to make 'Shroom Spaghetti. I think I got the recipe from Parenting magazine, or Parents magazine. I forgot and it's ripped out of the magazine and now I've forgotten.
However, my husband is now bringing home stone crab claws.. I think I'm in heaven. So we're having those tonight but since the mushrooms might go bad if I don't use them, I might make the following as a side dish and we can have leftovers for lunch tomorrow and such.
Oh, I've also considered customizing this blog and hosting it and all. I got a quote so we shall see. So spread the word and let's get more followers and maybe it'll seem worth it to do! I think it might be fun!
Ok, on to food...
'Shroom Spaghetti
serves 4
WW points: 8
8 oz whole wheat spaghetti
2 tbsp olive oil
1 1/2 lbs mixed mushrooms, stems removed, sliced (about 8 cups sliced - I bought button, cremini, and shiitake)
2 leeks, chopped
3 cloves garlic, chopped
1 tbsp fresh thyme, chopped
salt & pepper to taste
1/2 c low-salt chicken broth
1 c Greek style plain yogurt
2 tsp flour
1/4 c shredded Parmesan cheese
Cook the spaghetti according to package directions. Meanwhile, heat oil oer medium-high in a large skillet or saucepan. Saute the sliced mushrooms until golden and tender, about 10 minutes.
Add the leeks, garlic, thyme, salt, and pepper; cook about 3 to 4 minutes until the leeks are tender. Add the chicken broth; cook 30 seconds. Stir together the yogurt and the flour; add to the skillet and cook just until bubbly. Serve the mushroom mixture over the cooked spaghetti. Top with Parmesan cheese.
Happy Friday!
~M
posted by multitaskingmom | 4:10 AM
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