Lemon Parsley Noodles & Zoodles

Lemon Parsley Noodles & Zoodles

adapted from Cooking Light October 2014

Lemon Parsley  Noodles & Zoodles served with Eggplant & Zucchini Parmesan

Makes 2 servings                                4 WW Blue points / serving

2 ounces uncooked bucatini

1/2 zucchini, spiralized

2 Tbsp chopped fresh parsley

1 1/2 tsp garlic or plain olive oil

1/2  tsp lemon rind

1 1/2 tsp fresh lemon juice

Kosher salt and freshly ground pepper

1. Cook the pasta according to package directions without oil and salt. Adding the zucchini spirals during the last 2 minutes of cooking.
2. Drain. Return to the pot.
3. Add the parsley, olive oil, lemon rind and juice and salt and pepper to taste. Toss and serve.

Enjoy!

Flounder with Thai Scallion Sauce

Flounder with Thai Scallion Sauce

Adapted from Cooking Light Annual Recipes 1997

Makes 2 servings            0 WW Blue points

3 cups boiling water

2 Tbsp peeled, minced ginger

1/2 tsp coriander seeds

3 oolong tea bags

1 (3-inch) strip lemon peel

2 (6 ounce) flounder fillets, without skin

1 cup sliced scallions, 2 inches in length

1 cup diagonally sliced carrots, 1/4 inch thick

Thai Scallion Sauce (recipe below)

Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.

Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.

Roll up the flounder, jelly roll style. Add to the boiling liquid.

Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.

Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.

Enjoy!

Thai Scallion Sauce

2 Tbsp soy sauce

1 Tbsp fish sauce

1/2 Tbsp thinly sliced scallions

1 tsp chopped cilantro

1/2 Tbsp rice vinegar

1/2 tsp liquid sugar substitute

1/4 tsp chopped fresh mint

1/4 tsp sesame oil

1/8 tsp minced ginger

1/8 tsp chili garlic sauce

1/4 tsp chopped garlic

Combine all ingredients in a small bowl and mix to combine.