Shrimp Scampi

Ingredients 

1/4 ts lemon peel
1 tb Vegetable oil
1 lb Shrimp
6 tb Butter
4 cloves Garlic
Tabasco
1/4 ts Salt
1 tb Lemon juice
2 tb Parsley
1 tb Green onion

Directions 

Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling.
Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice.

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South Beach Diet Chicken Pasta Salad

Ingredients 

3/4 pound spiral shaped whole-wheat pasta
1 cup mayo
1 can evaporated skim milk
1/4 cup dijon mustard
1/2 teaspoon sugar substitute
1/2 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 cups cooked chicken
1/3 cup red onion
1/2 cup celery
1/2 cup Green Pepper

Directions 

Prepare pasta according to directions. Rinse under cold water and drain. In a
large bowl, combine mayo, evaporated skim milk, mustard, sugar, salt, pepper,
and cumin; mix well. Add chicken, onion, celery, green pepper, and drained
pasta; mix well. Serve immediately.

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Favorite Chili Mac

Ingredients 

1 cup Elbow macaroni
1 pound Lean ground beef
1 large Onion
3 tablespoons Chili powder
1/4 teaspoon Crushed red pepper
1 28-oz can Diced tomatoes in juice
1 28-oz can Crushed tomatoes
1 15-oz can Red kidney beans
-- Optional toppings --
Cheddar Cheese
Sweet onions
Sour cream

Directions 

1-Cook macaroni according to package directions. Drain and keep warm.
2-Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.
3-Season with salt and pepper to taste.

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Easy Zucchini Parmesan

Ingredients

1 cup sliced zucchini
1 tablespoon shredded Parmesan cheese
10 squirts butter spray



Directions

Line a cookie sheet with aluminum foil, then coat with some cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

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Wild Rice with Corn and Fresh Basil

ingredients

2 teaspoons vegetable oil
1 1/2 cups chopped onions (3 medium)
2 clovesgarlic, minced
Nonstick cooking spray
2 1/2 cups chopped yellow, orange, and/or red sweet peppers (2 large)
3/4 cup uncooked wild rice, rinsed and drained
3/4 cup frozen whole kernel corn
1/2 teaspoon salt
2 1/4 cups boiling water
3/4 cup chopped pecans, toasted*
1/3 cup snipped fresh basil

directions

1. In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir just until onions are tender.
2. Lightly coat a 3- or 3-1/2-quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.
3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.
4. To serve, stir in pecans and basil.

from the test kitchen
*
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

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Beef Goulash Soup

ingredients

6     ounces boneless beef top sirloin steak
1     teaspoon olive oil
1/2 cup chopped onion (1 medium)
2    cups water
1   14 ounce canbeef broth
1   14 1/2ounce canlow-sodium tomatoes, undrained and cut up
1/2 cup thinly sliced carrot (1 medium)
1    teaspoon unsweetened cocoa powder
1   clovegarlic, minced
1  cup thinly sliced cabbage
1  ounce dried wide noodles (about 1/2 cup)
2  teaspoons paprika
1/4 cup light dairy sour cream
Snipped fresh parsley (optional)
Paprika (optional)

directions

1. Trim fat from steak. Cut steak into 1/2-inch cubes. In a large saucepan cook and stir steak cubes in hot oil over medium-high heat about 6 minutes or until beef is brown. Add onion; cook and stir about 3 minutes more or until tender.
2. Stir in the water, broth, undrained tomatoes, carrot, cocoa powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until beef is tender.
3. Stir in the cabbage, uncooked noodles, and the 2 teaspoons paprika. Simmer, uncovered, for 5 to 7 minutes more or until noodles are tender but still firm. Remove from heat. Top each serving with some of the sour cream. If desired, sprinkle with parsley and additional paprika. Makes 4 servings.

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Lentil-Toasted Barley Soup with Sausage

ingredients

1     tablespoon olive oil
1/2  cup regular barley
1     cup chopped onion (1 large)
3/4  cup chopped carrots
2     cloves garlic, minced
2     teaspoons ground cumin
4     cups reduced-sodium chicken broth
1     cup water
1/2  cup lentils, rinsed and drained
1     bay leaf
1     14 1/2ounce canno-salt-added diced fire-roasted tomatoes, undrained
6     ounces cooked chicken-apple sausage links, halved lengthwise and sliced
4     cups fresh baby spinach

directions

1. In a 3- to 4-quart saucepan heat oil over medium heat. Add barley; cook and stir for 3 to 4 minutes or until barley is golden. Add onion, carrots, and garlic; cook about 10 minutes or just until vegetables are tender, stirring occasionally. Stir in cumin; cook and stir for 30 seconds more.
2. Add broth, the water, lentils, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 55 minutes or until barley and lentils are tender. Stir in tomatoes and sausage; heat through. Remove and discard bay leaf.
3. Add spinach, stirring until spinach begins to wilt. Ladle soup into serving bowls. Serve immediately.

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