You know it’s bad when you start plugging in the ingredients of your recipe into MyFitnessPal as you’re eating it just to see how much damage you did… But I could only resist pasta dishes for so long. This one pot red pepper and sausage alfredo tempted me too much (in part because the blogger’s recap reminded me of me and I could completely sympathize with her “is this recipe going to turn out??” concerns).
I should throw in the caveat right up front that I made a quite a few modifications. Like more than I normally do. I’m also afraid to call it a red pepper and sausage alfredo. I didn’t use the red pepper puree (used tomato paste instead) and used mozzarella cheese instead of the two listed on the recipe (minor oversight on my part). I also swapped out the spinach for kale and added mushrooms. That doesn’t quite outweigh the creamy goodness, but it’s a start.
And when it was all said and done? De-licious! It was comfort food and then some. (And by some I mean it was really, really hard to stop after one serving because my taste buds couldn’t get enough.)
Even the leftovers on this pasta dish are fantastic. The sauce stays creamy, the noodles didn’t dry out. and the red pepper flakes stand out even more. Dare I say the leftovers were just as good as the fresh-from-the-pot dish?
Despite the temptation, I knew I couldn’t eat it for lunch and dinner on Tuesday. Enter the skinny pineapple teriyaki pork chops.
[Insert typical statement about me not following the recipe…] My modifications this time were primarily due to poor planning. I discovered I didn’t have soy sauce (at least not half a cup’s worth) for the marinade. So I did what I do best — made my own concoction based on previous recipes. What was left of the soy sauce was thrown in with the brown sugar, garlic, honey, dijon mustard and worcestershire sauce.
I did stop by the grocery store on the way back home to pick up soy sauce to add to the marinade, but really I don’t know that it would have made a whole lot of difference. Despite outward appearances, it was amazing. It helped that I put the pineapple in the marinade and cooked that for a bit before putting it on top of the pork chops. There’s just something about grilled (or I guess sautéed, in this case) pineapple that I love.
I can’t take credit for the rice. Since it was BodyCombat night, I knew I wouldn’t want to spend too much time cooking or I wouldn’t eat until after eight. This steamers bag seemed to do the trick…