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Pasta salad (low carb)

Discussion in 'Recipe Sharing' started by Pat99, Mar 3, 2013.

  1. Pat99

    Pat99 Member

    Messages:
    3,426
    Trophy Points:
    28
    Surgery Type:
    RNY
    Surgery Date:
    February 27, 2012
    Start Weight:
    356
    Current Weight:
    245
    Goal Weight:
    145
    Dreamfields Pasta - Rotini 1 1/2 cups
    Frozen-Any Brand - Green Peas, 1/2 cup
    Petite Diced Tomatoes (Canned), 1 container (1 4/5 cups ea.)
    (or substitute 2 cups fresh chopped tomatoes)
    97% Fat Free Baked Ham Lunch Meat, 4 ounces
    Sargento Light Mozzarella String Cheese 2% Milk, 4 pieces
    (or substitute 4 oz. shredded 2% mozarella)
    Fat Free Italian Dressing, 4 Tablespoons
    Italian seasoning, 1/2 tsp.
    Crushed Red Chili Pepper Flakes, 1/4 teaspoon
    Salt (optional), 1/4 teaspoon
    Ground Black Pepper, 1/4 teaspoon
    Grated Parmesan Cheese, 1 Tablespoon



    Total: CAL 905 / CARBS 45 / FIBER 17 / FAT 18 / PROTEIN 68 / CALCIUM 72
    Per serving: CAL 113 / CARBS 6 / FIBER 2 / FAT 2 / PROTEIN 9 / CALCIUM 9
    (makes 8 servings)


    Cook 1 1/2 cups Dreamfield’s low carb rotini pasta in boiling water for 9 minutes. Add frozen peas and bring back to boil then drain immediately. DO NOT OVER COOK PASTA AS THIS WILL CAUSE THE DIGESTABLE CARBS TO INCREASE.
    Cool pasta and peas down by running under cold water then drain well.
    Slightly drain canned tomatoes reserving liquid.
    Dice ham and string cheese.
    Put cooled pasta and peas into a bowl, add seasonings (adjusting to taste), fat free Italian dressing, drained tomatoes, ham and mozzarella, parmesan cheese and toss well. Add reserved tomato liquid as desired. Refrigerate any leftovers.
     
    Last edited: Mar 4, 2013
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