Crawfish Pasta
INGREDIENTS:
1/4 c Margarine, imitation
1 bn Green onion -- chopped
1 Onion -- chopped
1 Green bell pepper --
Chopped
1 lb Crawfish -- tails
1 md Tomato -- chopped
3/4 c Evaporated skim milk
1/2 ts Thyme
1/4 c Romano cheese -- grated
1/2 lb Angel hair pasta
8 oz Yogurt, skim milk -- nonfat
Yogurt
1/2 c Parmesan cheese -- nonfat
Paul prudhommes seafood
Magic -- to taste
2 Cloves garlic -- chopped
1/4 c Margarine, imitation
1 bn Green onion -- chopped
1 Onion -- chopped
1 Green bell pepper --
Chopped
1 lb Crawfish -- tails
1 md Tomato -- chopped
3/4 c Evaporated skim milk
1/2 ts Thyme
1/4 c Romano cheese -- grated
1/2 lb Angel hair pasta
8 oz Yogurt, skim milk -- nonfat
Yogurt
1/2 c Parmesan cheese -- nonfat
Paul prudhommes seafood
Magic -- to taste
2 Cloves garlic -- chopped
In a large skillet, melt margarine ( I use Move over Butter; it's 7 gms fat per tablespoon).. You could use 1/2 margarine and 1/2 chicken broth. Saute green onion, onion, and green pepper until tender.
Add crawfish tails and saute until liquid begins to evaporate. Stir in chopped tomato and garlic and cook a few minutes longer. Add evaporated milk, thyme and cheese, cooking until thick. Remove from fire, or turn temperature very low, then add nonfat yogurt to thicken more. Season to taste with Paul Prudhommes SEAFOOD magic. Nutritional Information per serving: Calories 450 Cholesterol 60 Fat grams 8 % cal from fat 25%
Add crawfish tails and saute until liquid begins to evaporate. Stir in chopped tomato and garlic and cook a few minutes longer. Add evaporated milk, thyme and cheese, cooking until thick. Remove from fire, or turn temperature very low, then add nonfat yogurt to thicken more. Season to taste with Paul Prudhommes SEAFOOD magic. Nutritional Information per serving: Calories 450 Cholesterol 60 Fat grams 8 % cal from fat 25%