Love Me Do Shrimp Pasta
January 11, 2009
Love Me Do Shrimp Pasta
What You Need:
1/2 (16 oz) box whole grain linguine noodles
1 C shrimp, peeled and deveined
1 (14.5 oz) can diced tomatoes with basil and garlic, drained well
1 (3 oz) pkg. cream cheese, room temperature
4 fresh spinach leaves, torn
How to Make It:
Cook the linguine according to the package direction.
Rinse under cold water and drain well.
Place a skillet over medium heat on the stove.
Add the shrimp, tomatoes and the cream cheese.
Cook 4 minutes, stirring constantly until the shrimp are cooked through and the sauce is creamy.
Place the spinach leaves into a large salad bowl.
Add the shrimp mixture and toss to combine the spinach.
Serving Size: 2
Bacon Laced Fruit Salad with Cider Vinaigrette
January 11, 2009
[#2: Edit Options>MightyAdsense>Adsense Code]
Bacon Laced Fruit Salad with Cider Vinaigrette
What You Need:
3 T butter, room temperature
2 T sucanat or rapadura
1 1/2 t cinnamon, divided
1/2 t red pepper, divided
4 slices whole wheat bread, remove the crust
1/2 C olive oil
2 green onions, chopped fine
½ C raisins
1/4 C apple cider
2 T apple cider vinegar
1/2 t salt
1/4 t pepper
1 (10 oz) salad greens
1 pear, cored and sliced thin
1 apple, cored and sliced thin
4 pieces of bacon, cooked crisp and crumbled
1/4 C walnuts, toasted
1/4 C Swiss cheese, shredded
How to Cook It:
Place the oven temperature on 400 degrees and allow it to heat while preparing the croutons.
Place the butter in a mixing bowl.
Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper.
Mix together until well blended.
Spread the slices of bread with the mixture.
Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking.
Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.
Place the oil in a skillet over medium heat.
Add the green onions and stirring occasionally cook 3 minutes or until tender.
Put the raisins in the skillet and stir to incorporate with the onions.
Pour in the apple cider and vinegar.
Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper.
Stir until all the ingredients are combined and cook until heated through about 5 minutes.
Place the salad greens into a large salad bowl.
Add the sliced pears and apples and toss to combine.
Pour the warm dressing over the salad and toss to cover the salad well.
Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.
Serving Size: 4
You can use grapes cut in half instead of the raisins, just add them in with the pears and apples. The walnuts can also be replaced with pecans or almonds if you prefer.
Romaine Lettuce Hearts Finger Salad
January 11, 2009
[#3: Edit Options>MightyAdsense>Adsense Code]
Romaine Lettuce Hearts Finger Salad
What You Need:
2 hearts of Romaine lettuce
1 T pecans, toasted
1 small red pepper
1/4 C Italian cheese, shredded
1 C Balsamic Vinaigrette dressing
How to Make It:
Separate the leaves of each heart and place them on 2 salad plates.
Sprinkle the top of the lettuce with 1/2 T of the pecans per plate.
Slice the red pepper in half and remove the seeds and core.
Slice each red pepper.
Place the red pepper slices on top of both salads.
Top each salad with 1/8 C of the cheese.
Divide the dressing into 2 small bowls.
Serving Size: 2
By placing the dressing on the side you can use your fingers to dip the lettuce and peppers.
