PAPRIKASH NOODLES

One of the reasons I returned to Weight Watchers when I decided to take off the unwanted pounds was because the weekly meetings provide a good measure of support. Members quickly become each other's cheerleaders and a great deal of sharing takes place within that weekly meeting, much like what happens here in the food blogosphere.  Just last Saturday one of my meeting friends gave me a copy of one of the cookbooks I didn't currently have in my collection. Take 5, referring to the number of ingredients in each of the 150 recipes provided, is quickly becoming a new favorite. I have quite a number of recipes bookmarked to try. For my inaugural recipe I chose paprikash noodles.

4 servings - 4 WW pts per serving
1/3 cup onion, minced
1 tsp hot paprika, preferably Hungarian (I used smoked paprika)
3/4 tsp salt
1 oz light cream cheese-Neufchatel (I used WW cream cheese)
3/4 cup plain whole-milk yogurt (I used 2% Fage yogurt)
1/2 lb fettuccine (I used no yolk noodles)

To prepare the sauce
Spray a small saucepan with nonstick spray and set over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the paprika and 1/2 tsp of the salt; cook, stirring until just fragrant, 30 seconds. Cool a few minutes. Stir in the cream cheese until melted completely. Then stir in the yogurt and the remaining 1/4 tsp salt until blended.

Meanwhile, cook the noodles according to package instructions. Drain, then toss with the sauce in a large serving bowl.
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TASTE NOTES
The Greek yogurt was a wonderful substitution for sour cream in this recipe. Remember not to cook it over direct heat or it will break apart. I opted to use noodles instead of fettuccine, but I'm sure this rich sauce would be good with almost any pasta. As a side dish to chicken or pork, the generous portion fits into a healthy eating plan.