Monday, March 7, 2011

Not Your "Average" Frozen Dinner...

....Or lunch for that matter.  Since I am following this weight loss program I sometimes will have one of their meals.  This one is one of my old favorites...just it's just kicked up a notch!  This is their Creamy Chicken Rigatoni meal that I oven-roasted about a cup of chopped butternut squash and added to it.

The process is very simple.  Simply get your meal ready by microwaving it on HIGH for about five minutes. (Now the reason why I say to microwave it before you actually roast the butternut squash is because although it will be sitting for a while it will give the sauce time "cook" and thin a bit.  Which when you taste it, you'll see what I mean). 

So after you've nuked the meal then just set it aside and start working on your butternut squash.  First, peel, then chop your butternut squash.  Remove your seeds and pulse if needed.  Preheat your oven to about 400 degrees.  For easy clean-up, cover one of your cookie sheets with aluminum foil.  Turn the sides up to keep all of the squash on the foil when you turn it.  Place all of your squash in the center of the foil but all of the surfaces should be flat on your cooking surface.  None of these butternut squash should be on top of each other.  Drizzle with about 1/4 cup extra virgin olive oil, fresh ground salt and pepper.  Bake for about 20-25 minutes, turning midway.

Once your squash are done, reheat your meal for about 2 minutes.  You will notice now heating your meal for the second time your cream sauce has sort of "stuck" itself a bit more to your pasta.  Now dump your meal into a bowl, add the squash on top, stir and enjoy.  Absolutely delicious!  And there you've just bulked up your meal without adding any points if you know what I mean ;-) Buen Provecho!

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