April 22, 2009 at 9:48 am (angel hair pasta, butter, garlic, large shrimp, lemon juice, lemons, Main Dish, olive oil, parsley, red pepper flakes, salt, stovetop)
Active: 5 minutes
Total: 15 minutes
Serves 4.
12 oz angel hair pasta
2 1/2 T butter, divided
2 T olive oil
2 T minced garlic
1 lb peeled, deveined large shrimp, thawed if frozen
1 T grated lemon zest
1/4 t salt
1/4 t red pepper flakes
1/4 C lemon juice
1/3 C chopped parsley
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 C of cooking water before draining.
2. Meanwhile, heat 2 T of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.
3. Add shrimp, lemon zest, salt and red pepper flakes; saute over medium heat 3 to 5 minutes until shrimp is just cooked through.
4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining 1/2 T butter, the parsley and about 1/2 C of the cooking water (more if desired). Toss to mix and coat.
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April 22, 2009 at 9:39 am (7 ingredients or less, boneless skinless chicken breast, broiler, grill, ground cumin, lime juice, Main Dish, olive oil, red pepper flakes, soy sauce)
1/4 C lime juice
1/4 C soy sauce
1/4 C olive oil
1 t red pepper flakes
1/2 t cumin
4 skinless, boneless chicken breasts
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Mix juice, soy sauce, oil and red pepper flakes in a gallon-size zip top bag. Add chicken breasts and marinate at least 30 minutes. Grill or broil about 10 minutes, turning once, until cooked through.
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April 21, 2009 at 1:24 pm (7 ingredients or less, baby spinach, Breakfast, cholesterol-free egg substitute, eggs, garlic powder, nutmeg, onion powder, parmesan, pepper, salt, stovetop, vegetable cooking spray)
Prep Time: 6 Min
Cook Time: 9 Min
Serves 1
2 eggs or 1/2 C egg substitute
1 cup torn baby spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder or garlic powder
1/8 teaspoon ground nutmeg
salt and pepper to taste
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1. In a bowl, beat the eggs, and stir in the spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
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April 19, 2009 at 11:28 am (boneless skinless chicken breast, canned diced tomatoes, fettuccine, fresh basil, green bell pepper, italian cheese blend, italian dressing, Main Dish, mushrooms, pitted ripe olives, stovetop, vegetable oil)
Prep Time:5 min
Total Time:20 min
Makes 4 servings, 2 cups each.
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced fresh mushrooms
14-1/2 oz canned diced tomatoes, undrained
1 cup pitted black olives
1/4 cup Italian dressing
1/2 cup shredded Italian cheese blend
1/2 cup chopped fresh basil
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Cook pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes, olives and dressing; simmer on medium-low heat 5 min. or until chicken is done.
Drain pasta. Toss with chicken mixture; sprinkle with cheese and basil.
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April 19, 2009 at 11:18 am (cilantro, corn tortillas, green bell pepper, ground beef, italian dressing, microwave, oven, red bell peppers, salsa, sharp cheddar cheese, stovetop)
Prep Time:20 min
Total Time:43 min
Makes 4 servings, 2 enchiladas each.
1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups chunky salsa, divided
1 cup shredded sharp cheddar cheese, divided
2 Tbsp. Italian dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
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Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
Spread 1/4 cup of remaining salsa onto bottom of 13×9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.
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April 19, 2009 at 11:12 am (cottage cheese, fresh tomatoes, frozen cut spinach, italian seasoning, jumbo pasta shells, Main Dish, mozzarella, oven, parmesan, pasta sauce, stovetop)
Prep Time:25 min
Total Time:52 min
Makes:5 servings
16 oz low fat cottage cheese
10 oz frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
26 oz bottled spaghetti sauce
1 large tomato, chopped
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Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
Mix sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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April 19, 2009 at 10:59 am (canned tuna, crushed tomatoes, garlic, lemon juice, Main Dish, olive oil, onion, parsley, penne, red pepper flakes, stovetop)
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes 6 main dish servings
13.25 oz penne rigate
1-1/2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
14.5 oz canned crushed tomatoes in juice
1-1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cans (5 ounces each) water-packed tuna, drained
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1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.
3. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.
4. Add pasta to sauce. Stir gently to coat.
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April 19, 2009 at 10:35 am (9" baked pie crust, basil, blender, Breakfast, cottage cheese, eggs, feta, food processor, frozen cut spinach, garlic salt, Main Dish, milk, olive oil, oven, pepper, scallions)
1 9″ baked pie crust
10 oz frozen chopped spinach, thawed
6 oz feta cheese, crumbled
1/2 C cottage cheese
6 green onions (including tops), sliced
1 T olive oil
1 t dry basil
1/2 t pepper
1/4 t garlic salt
4 eggs
1/2 C milk
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Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell.
Bake in 400 degree oven for 20 minutes; reduce temperature to 350 degrees and bake for 15 to 20 minutes more or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes or bring to room temperature before cutting into wedges to serve. Makes 6 servings.
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April 19, 2009 at 10:26 am (9" baked deep dish pie crust, blender, cauliflower, eggs, food processor, longhorn cheese, mayonnaise, milk, nutmeg, oven, pepper, slivered almonds)
1 9″ baked deep dish pie crust
1 small head (about 1 lb) cauliflower
1/2 C slivered almonds
2 eggs
1/2 C milk
1/2 C mayonnaise
2 C shredded Longhorn cheese, divided (8 oz)
1/8 t pepper
1/8 t nutmeg
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Break cauliflower into florets and cut into 1/2″-thick pieces. (You should have 4 C.) Steam over boiling water until just crisp-tender (about 4 minutes). Drain, plunge into cold water to cool, then drain again.
Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutes or until lightly browned. Place cauliflower in bottom of pastry shell and sprinkle with toasted almonds.
In a blender or food processor, whirl eggs, milk and mayonnaise until smooth. Add 1 1/4 C of the cheese, along with pepper and nutmeg, and whirl briedfly to mix. Pour over cauliflower and nuts in pastry shell. Sprinkle with remaining 3/4 C cheese.
Bake on bottom rack of 350 degree oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 19, 2009 at 10:10 am (basil, Breakfast, eggs, garlic, onion, oregano, oven, parmesan, pepper, spinach, stovetop, summer squash, Swiss chard, zucchini)
This recipe calls for zucchini and chard, but you can substitute any summer squash for the zucchini, and spinach for the chard.
2 T vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
2 large Swiss chard leaves (including stems), coarsely chopped
1 medium zucchini, coarsely chopped
6 eggs
1/8 t pepper
1/4 t dry basil
1/4 t oregano
1 C (3 oz) grated Parmesan cheese
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Heat oil in a wide frying pan over medium-high heat. Add onion, garlic, chard and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil and oregano. Stir in cheese and vegetables. Pour into a greased 9″ pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and browned. Serve hot or at room temperature. Makes 6 servings.
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