Sunday, June 29, 2008

Summer Penne Pasta(ahhh!)

Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.
1 (16 ounce) package penne pasta
1/3 pound sliced green bell peppers
1/3 pound sliced red bell peppers
1/3 pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste
1. In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
3. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
4. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Info: Servings Per Recipe: 8
Amount Per Serving: Calories: 266, Total Fat: 5g, Cholesterol: 0mg, Sodium: 9mg, Total Carbs: 48.6g, Dietary Fiber: 4.1g, Protein: 9.4g
ALL RIGHTS RESERVED © 2008 Printed from 6/29/2008

Wednesday, June 18, 2008

Summer Citrus Ginger Salad


2 cups romaine lettuce, chopped
2 cups baby spinach leaves
½ red onion, sliced
2 tangerines peeled, sliced into segments
1 pink grapefruit, peeled and sliced into segments
1 orange, peeled and sliced into segments
½ cup jicama, peeled and sliced into strips
¼ cup sliced almonds

3 tbsp orange juice
3 tbsp grapefruit juice
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
1 tbsp peeled and grated fresh ginger
1 tbsp peanut oil
In a large bowl, combine romaine lettuce, spinach, red onion, tangerines, grapefruit, orange and jicama. Combine orange juice, grapefruit juice, apple cider vinegar, lemon juice, honey, and ginger in a small bowl. Whisk until well mixed, then gradually mix peanut oil into mixture. Chill for 15 minutes in refrigerator. Whisk again before tossing with salad. Scoop salad into bowls and sprinkle the almonds over each serving.
Calories: 138Fat: 4.5 gProtein: 3 gCarbs: 24.5 g

Add grilled chicken or shrimp to make this salad a winning meal!
from Oxygen Magazine