Creamy Shrimp Risotto

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 1/2 cups vegetable broth
• 4 tablespoons butter (1/2 stick), at room temperature, divided
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Cover and keep warm over low heat.

Meanwhile, heat the olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Using tongs, transfer the shrimp to a cutting board to cool enough to be handled and slice into ½ inch pieces, cover and  set aside.

In the same sauté pan, add 3 tablespoons of butter to the juices from the shrimp and heat over medium heat. Cook until the butter begins to foam, about 1 to 1 1/2 minutes. Add the onion and cook until translucent, 4 minutes. Add the garlic and cook 1 more minute. Add the rice and stir to coat with the butter, onion, garlic mixture. Add the white wine and simmer until the liquid has almost evaporated, about 2 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender, about 20-25 minutes. Stir in the shrimp and continue to stir until shrimp is heated through, about 2 minutes. Add the Parmesan cheese, the remaining tablespoon of butter and chives. Season with freshly ground black pepper, to taste.

Sprinkle with parmesan cheese and serve with garlic bread.

Easy Zucchini Casserole

2 medium zucchini, cut in half-moon slices
2 medium yellow squash, cut in half-moon slices
2 tablespoons chopped fresh basil (about 5 large leaves)
1 bunch green onions, thinly sliced, white and light green parts only
1/2 teaspoon dried thyme
1 teaspoon garlic powder
11/2 cups low-fat shredded mozzarella cheese, divided
1/2 cup grated Parmesan
salt and fresh ground black pepper to taste

Preheat oven to 350F. Spray an 8" x 8" baking dish with olive oil or non-stick spray.

Wash the squash and cut in half-moon slices. Wash basil, dry and finely chop in a food processor. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, parmesan cheese and 1 cup shredded mozzarella cheese. Stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for 30 minutes.

Sprinkle remaining 1/2 cup of mozzarella cheese over the top and put back in the oven and bake 15 minutes longer.  Turn the broiler on high for the last two minutes to get the top nicely browned.

Serve with your favorite protein. Shown here with Spiced Snapper.

Enjoy!

Peppernut Cookies

• 2 sticks butter at room temperature
• 1 cup granulated white sugar
• 2 eggs
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour

Preheat oven to 350F. Lightly grease 2 baking sheets.

Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, and salt until well blended. Mix in the flour, one cup at a time. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.

Bake in preheated oven until bottom of cookies are light tan, 10 minutes. Cool 10 minutes on baking sheets.

Spicy Tortilla Soup

2 tablespoons ground cumin
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons salt
½ teaspoon black pepper
2 tablespoons olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon chopped garlic
1 – 7 oz. can diced green chilies, not drained
2 – 10 oz. cans Rotel Tomatoes, not drained
1 – 15 oz. can corn, drained
5 – 14.5 oz. cans Vegetable Broth
2 – 15 oz. cans black beans, drained and rinsed

In a small bowl mix together cumin, paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.
In a large pot heat the oil over medium high heat. Add the onions and bell peppers. Sauté, stirring occasionally, until soft, 8-10 minutes. Add the spices and chopped garlic; cook for 2 minutes, stirring continuously.

Add the green chile peppers, Rotel, corn and vegetable broth. Increase heat to high, bring to a boil, reduce heat and simmer for 10 minutes. Add the black beans and simmer for 2 more minutes.

Garnish, as desired, with shredded cheese, diced avocado, sour cream and tortilla chips.

Mexican Vegetable Soup

• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 2 cups fresh green beans, cut into bite-size pieces
• 3 medium zucchini, chopped
• 1 jalapeno pepper, finely chopped
• 1 passillo pepper, finely chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 tbsp. ground cumin
• 1 tsp dried oregano
• 1 can Rotel tomatoes
• 1 – 7 oz. can diced green chiles
• 8 cups vegetable broth

With a small amount of olive oil in a soup pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, passillo, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in green beans, Rotel, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sourc cream.  Enjoy!

Creamy and Delicious Baked Penne

• 1 tablespoon olive oil
• 2 tablespoons chopped garlic
• ¼ teaspoon red pepper flakes
• 1 – 28 oz. can crushed tomatoes
• 3 cups water
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Penne Rigate
• ½ cup half & half
• ½ cup grated parmesan cheese
• ¼ cup minced fresh basil leaves
• 1 cup shredded reduced fat mozzarella cheese

Preheat oven to 475F. Adjust oven rack to middle position.

Combine olive oil, garlic, pepper flakes and ½ teaspoon salt in a large pot and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, penne and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until penne is almost tender, 20 minutes.

Stir in half & half, parmesan and basil. Transfer to a greased 13x9 baking dish. Sprinkle mozzarella evenly over pasta. Bake until the cheese has melted and browned, 8 - 10 minutes.

Shrimp & Feta Orzo

• 1 ¼ cup orzo
• 1 tbsp. minced garlic
• 2 tbsp. olive oil
• 2 medium roma tomatoes, chopped
• 2 tbsp. fresh lemon juice
• 1 lb. shrimp, peeled and deveined
• 2 tbsp. minced fresh parsley
• Salt & fresh ground black pepper
• ½ cup crumbled feta cheese (reduced fat or fat free)

Cook orzo according to package directions.

Meanwhile, in a large skillet, sauté garlic in olive oil for 1 minute. Add tomatoes and lemon juice and bring to a boil. Reduce heat, stir in shrimp, and simmer, uncovered, until shrimp are cooked through, 4-5 minutes.

Drain orzo and add it to the shrimp mixture and heat through. Toss in the parsley and season with salt and pepper. Sprinkle with feta and stir to combine.

Enjoy!

Peanut Butter Chocolate Chip Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 sticks butter
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 – 11.5oz. package milk chocolate chips

Preheat oven to 375° F.

Combine flour and baking soda in small bowl.

Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

Drop dough by rounded tablespoons onto baking sheets lined with parchment paper.

Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes and then remove to wire racks to cool completely.

Yum!

Lasagna Roll-Ups

• 1 – 15oz. container reduced fat ricotta cheese
• 1 – 10oz. package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 10 uncooked lasagna noodles
• 3 cups marinara sauce
• 1 cup shredded low fat mozzarella cheese

Preheat the oven to 450 degrees F.

Combine the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend, set aside.

Add a tablespoon of olive oil to a large pot of boiling salted water. Boil the noodles until just tender, about 10 minutes, and drain. Arrange the noodles in a single layer on baking sheets to prevent them from sticking - be careful they are hot!
Spray a 13x9 baking dish with cooking spray and pour 1 cup marinara sauce and spread to cover the bottom of the pan.

Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Starting at one end, roll each noodle up like a jelly roll. Lay the lasagna rolls seam side down, on top of the marinara sauce in the dish. Once all of the roll-ups are essembled, spoon the remaining 2 cups of marinara sauce over the tops of the lasagna rolls and sprinkle with the remaining 2 tablespoons of parmesan and the mozzarella. Cover tightly with foil and bake until heated through and the sauce bubbles, 20 minutes. Uncover and bake until the cheese on top becomes golden, 12-15 minutes longer. Let stand for 10 minutes before serving.

Enjoy!

Spaghetti Squash Casserole

• 1 – 3 pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 – 15 oz. container low fat ricotta cheese
• 1 large egg
• 4 cups spinach, finely chopped in a food processor
• 1 tablespoon chopped garlic
• Salt & Pepper
• ½ cup grated parmesan
• 1 cup shredded mozzarella

Heat oven to 400 F. Drizzle the cut sides of the squash with the oil and place cut-side down in a roasting pan and roast until tender, 50 minutes.

Once the squash is out, lower oven to 375. In a large bowl, combine the ricotta, egg, spinach, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper.

Once the squash is cool enough to handle, with a fork, gently scrape out the strands of flesh and add it to the ricotta mixture. Mix gently to combine.

Transfer the mixture to an 8-inch square baking dish, sprinkle with the parmesan and cover with the mozzarella. Bake until browned and bubbling, 25 minutes. Let rest 5 minutes before serving.

Enjoy!

Our Thanksgiving Feast - Baked Lobster Tails, Glazed Pearl Onions, Cauliflower Gratin, and Sautéed Zucchini

Baked Lobster Tails
• 2 – 8-10 oz. lobster tails
• 1 cup water
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon butter, melted
• 2 tablespoons lemon juice

Heat oven to 375 F.

Using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a baking dish; place lobster tails in dish. Sprinkle the parsley over lobster and season with salt & pepper. Drizzle with butter and lemon juice.

Bake, uncovered, for 20-25 minutes or until meat is firm and opaque.

Glazed Pearl Onions

• 1 – 14oz. package frozen pearl onions, thawed and patted dry
• 2 tsp. olive oil
• 2/3 cup water
• 2 tsp. sugar
•1/4 tsp. dried thyme
• Salt & freshly ground pepper

Heat the oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until beginning to brown, about 5 minutes. Sprinkle with sugar, salt & pepper. Add water and the thyme and cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Cauliflower Gratin

• 1 head cauliflower, cut into small florets
• Butter
• 1/2 cup half & half
• 2 cups shredded Monterey jack cheese
• 1 cup grated Parmesan
• 1 – 4 oz. container crumbled goat cheese
• Freshly ground pepper

Preheat oven to 400F.

Grease a baking dish with butter, lay out the cauliflower in a single layer. Cover with half & half and season with freshly ground pepper. Layer the cheeses – Monterey jack first, then the parmesan and goat cheese on top. Roast for 35 minutes, until the cauliflower is soft, the sauce has thickened, and the cheese on top is browned. Remove from the oven and let rest for 10 minutes. Put under the broiler for 2 minutes right before serving.  Serve with a slotted spoon as there will be liquid at the bottom of the dish.

Sautéed Zucchini

• 1 tablespoon olive oil
• 2 medium zucchini, thinly sliced
• 1 teaspoon chopped garlic
• 1 ½ teaspoons fresh oregano, chopped
• salt and black pepper

Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until golden brown, 10 to 12 minutes. Add the garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.

HAPPY THANKSGIVING!

Butternut Squash Soup

• 2 butternut squash, seeded and quartered
• 2 tbsp. butter, melted
• 3 tsp. salt, divided
• 4 cups vegetable broth
• ¼ cup honey
• ½ tsp. ground ginger
• ½ cup half & half
• ¼ tsp. ground nutmeg

Preheat the oven to 400 F.

Melt the butter in a microwave safe dish. Place squash on a baking pan, brush with butter and season with
1 ½ teaspoons salt. Place in the oven and roast 45 minutes, until flesh is soft and tender. Let sit until it is cool enough to handle, 10 minutes. Using a sharp knife, remove flesh from skin and put into a large soup pot. Add broth, honey and ginger and bring to a simmer over medium heat, 10 minutes. Transfer to a food processor, in batches, and process until smooth. Return to the pan and add the half & half, remaining salt and nutmeg. Keep warm on the stove until you’re ready to eat.

Creamy Cauliflower with Spicy Garlic Shrimp

Creamy Cauliflower

• 2 Tbsp olive oil
• 1 head cauliflower, finely minced in a food processor
• 1 yellow onion, finely chopped
• 2 teaspoons chopped garlic
• 1/2 cup vegetable broth
• 2 tablespoons heavy cream
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons freshly minced parsley
• 1 teaspoon salt

In batches, finely mince the cauliflower in a food processor and set aside. Heat the olive oil in a skillet over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the chopped garlic and continue to cook for a minute. Add the cauliflower, reduce heat, cover and cook for another 5 minutes, stirring occasionally. Add the broth; reduce the heat and cook, covered, 10 minutes, until tender. Stir in the cream, parsley, cheese and salt and cook until warmed through, 3 minutes.

Spicy Garlic Shrimp

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon fresh lemon juice
• 2 tablespoons dry white wine
• 2 tablespoons fresh chopped flat leaf parsley
• Salt & fresh ground pepper, to taste

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes, and paprika and sauté for 1 minute. Add the shrimp, lemon juice and wine, stir well and sauté until the shrimp turn pink and are opaque throughout, 3-4 minutes. Season with salt & pepper and sprinkle with parsley.

Serves 4.

Filet of Sole Smothered with Leeks and Tomatoes

• 4 – 4 oz. sole filets
• 4 tablespoons olive oil, divided
• 2 medium leeks, sliced into half moons, white & pale green parts only
• 1 tablespoon chopped garlic
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup vegetable broth
• 1/2 cup dry white wine
• 1 - 15-oz. can diced tomatoes with juices
• 4 - 5-6oz. sole fillets

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes, stirring occassionally. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 8 minutes. Remove bay leaf and season sauce, to taste, with salt and pepper.

Meanwhile, sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in a grill pan over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates and top with sauce.

Red Snapper with Artichoke & Tomato Sauce

• 2 – 6 oz. red snapper fillets
• 4 tablespoons olive oil, divided
• 1 – 8 oz. package frozen artichokes, thawed, and sliced
• 1/2 small onion, chopped
• 2 small tomatoes, seeds removed, diced
• 1 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sprinkle fish with salt and refrigerate until needed.

Heat 2 tablespoons olive oil over medium heat in a large skillet with a lid. Add onions and artichokes; cook 6 minutes until onions are soft and translucent.

Add tomatoes, lemon juice, salt and pepper. Mix well and sauté 1-2 minutes. Transfer to a bowl and set aside.

Return skillet to a medium-high heat. Add remaining 2 tablespoons olive oil and heat until oil shimmers. Add fillets and cook 3 minutes without moving, until golden on the bottom. Flip fillets and top with the artichoke mixture, reduce heat to low, cover and cook 3–5 more minutes.

Serve on a bed of Garlic Mashed Cauliflower (recipe follows).

Garlic Mashed Cauliflower

• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon cream cheese
• 1/4 cup freshly grated parmesan
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons butter
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

Transfer to a saucepan and keep warm covered on low.

Shrimp Fajitas

• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1/4 tsp. dried oregano
• 1/4 cup plus 2 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1 lb. large shrimp, shelled, deveined, rinsed, and drained
• 1 large red onion, thinly sliced
• 1 large red bell pepper, seeded, and sliced into thin strips
• 1 large green bell pepper, seeded, and sliced into thin strips

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, and oregano. Put 1/4 cup of olive oil in a large Ziploc bag and add all but 1 tbsp. of the spice mix. Add the garlic and shrimp; massage to coat. Let marinade in the fridge 45 minutes to an hour.

Heat a large sauté pan over medium-high heat, and add 2 tbsp. olive oil. Add the sliced onion and bell peppers and sauté until they’re softened and starting to brown, about 8 minutes. Add the remaining 1 tbsp. of spice mixture and sauté another 2 minutes. Transfer the veggies to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3- 4 minutes. Return the sautéed veggies to the pan; toss to combine and reheat.

Serve on a bed of lettuce with some shredded cheese, salsa and sour cream. Enjoy!

Easy Cheesy Penne Bake

• 1 pound dried penne pasta

• Sea Salt

• 4 cups of your favorite jarred marinara sauce (Classico Four Cheese)
• 3/4 cup freshly grated Parmesan, divided
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• Freshly ground black pepper
• 1/4 teaspoon crushed red pepper

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Bring back to a boil and cook for 13 minutes. Drain.

Return the pasta to the pot and toss with the marinara sauce, 1/2 cup of the Parmesan and the cubed mozzarella pieces. Season with the black pepper, add the crushed red pepper, and mix until well combined. Transfer the pasta to an oiled 9 x 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining 1/4 cup of Parmesan. Bake until lightly browned and hot 25 minutes.

Serve with a green salad.



Red Snapper with Tomato Caper Sauce

For the Fish:


• 4 (4-ounce) portions red snapper fillets
• Olive oil
• Salt and pepper

For the Sauce:

• 1 tablespoon extra-virgin olive oil
• 3 cloves chopped garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes in juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

Heat a large nonstick grill pan over medium high heat.

Brush both sides of the snapper filets with olive oil and season with salt and pepper. Cook on the hot grill pan 3 minutes per side. Remove the pan from the heat, cover with foil, and let rest 5 minutes.

Meanwhile, heat a sauté pan over medium high heat. Add olive oil and garlic to the pan and sauté garlic 2 minutes. Add wine and reduce by half, 4 minutes. Add tomatoes, capers and parsley and simmer 2 more minutes.

Pour sauce over fish and serve. Enjoy!

Omelet Muffins

• 6 eggs
• 1 1/2 cups All Whites Liquid Egg Whites
• 2 patties – Morning Star Hot & Spicy Sausage Patties
• 1/4 cup diced red onion
• Salt & Pepper

Preheat Oven to 350F. Fill a 12-cup muffin pan with paper linings, or grease the pan well.

Cook the sausage in the microwave for 45 seconds, or until heated through, and dice into small pieces. Fill each muffin cup with a few pieces of sausage and some red onions and sprinkle with freshly ground black pepper.

In a bowl, whisk the All Whites and eggs and sprinkle with salt. Pour the egg mixture into each cup.

Bake for 25 minutes, or until a knife inserted comes out clean.

Enjoy!

Spiced Fish with Crunchy Corn Salsa

• 1 cup frozen corn, thawed
• 1 jalapeno, minced
• 1/2 cup diced red onion
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 lime, juiced

• 1 tablespoon cayenne pepper
• 2 teaspoons ground black pepper
• 1 tablespoon salt
• 4 (4-ounce) snapper fillets
• 2 tablespoons olive oil

Heat grill pan over high heat.

In a medium bowl, mix together corn, jalapeno, red onion and green & red bell peppers. Stir in lime juice. Let sit in the refrigerator for 30 minutes or longer. Season with salt, to taste

Meanwhile, in a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. You will have more spices than needed – just save the extras for next time.

Lower heat to medium-high, arrange fillets on the hot grill pan, and cook for 4 minutes per side. Remove the pan from heat and let the fish rest, covered by foil, 5 minutes. Serve the fish over warmed black beans and topped with a heap of corn salsa.

Enjoy!

Saffron Fettuccine with Mashed Peas

1 – 12 oz. package saffron fettuccine
1 – 16 oz. package frozen peas, thawed
3/4 cup low fat ricotta cheese
1 1/4 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Cook fettuccine in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 8-10 minutes, until tender. Drain.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ricotta, salt, and pepper and pulse to combine.

Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water, chives and olive oil and toss.

Serve with freshly shredded Romano cheese. Enjoy!


Serves 4.

Baked Risotto Casserole with Leeks & Artichokes

1 tablespoon extra virgin olive oil
2 large leeks, thinly sliced, white and light green parts only
1 small onion, chopped
1 tablespoon chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (15-oz.) can water-packed artichokes, drained and chopped
1 cup uncooked Arborio rice
1/2 cup shredded Romano cheese
1/2 cup dry white wine
2 cups vegetable broth

Preheat oven to 350°F.

Heat oil in a large ovenproof skillet over medium high heat. Add leeks, onion, garlic and rosemary, and cook, stirring often, until leeks are limp, 8 minutes. Season with freshly ground black pepper. Stir in artichokes, rice and cheese. Add wine and broth, stir, cover and bake until rice is just tender and liquid is absorbed, 35 minutes, stirring once halfway through.

Vegetable and Bean Chili

• 2 large red onions, chopped
• 1 green bell pepper, chopped
• 3 tsp. chopped garlic
• 1 fresh jalapeño, minced, seeds included
• 2 tablespoons olive oil
• 1 tablespoon Hot Mexican style chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 - 28-oz. can diced tomatoes, with juice
• 3 large zucchini, chopped
• 2 - 15-oz. cans black beans, rinsed & drained

Sauté onions, bell pepper, garlic, and jalapeño in oil in a large pot over medium-high heat, stirring, until softened, about 5 – 8 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and simmer, stirring occasionally, 10 minutes.

Serve with a dollop of sour cream and some shredded cheese. Enjoy!

Zucchini Lasagna (noodle free!)

• 4 large zucchini, sliced lengthwise in 1/4 inch thick slices
• 1 egg, beaten
• 1 – 15 oz. container part-skim, low fat ricotta cheese
• 1/4 cup chopped fresh basil
• 1 tbsp. chopped garlic
• 1/2 cup grated Parmesan cheese, divided
• 2 – 24 oz. jars of your favorite marinara sauce
• 1 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 350F.

Place zucchini slices on paper towels, sprinkle with salt, cover with paper towels and let stand.

Meanwhile, in a medium bowl, combine egg, ricotta, basil, garlic & 1/4 cup Parmesan, set aside.

To assemble lasagna, coat bottom & sides of 14x8 baking dish with cooking spray. Spread a thin layer of sauce (1/2 cup) on bottom of pan. Dry the zucchini with the paper towels and layer half of the zucchini slices over the sauce & cover with half of remaining sauce (approx 2 cups) and half of the ricotta mixture. Sprinkle with 1/2 cup shredded mozzarella and top with the remaining zucchini slices. Cover with remaining sauce, and remaining ricotta. Sprinkle with remaining mozzarella and 1/4 cup Parmesan.

Bake until it starts to bubble, 35-40 minutes. Turn oven to Broil and continue to cook until top start to brown, 5 minutes. Remove from the oven and let rest 10 minutes before slicing into 12 pieces.

YUM!

Shrimp & Tomato Skillet

• 1 lb. large shrimp, peeled and deveined, tails off
• 3 tablespoons olive oil
• 5 teaspoons chopped garlic
• 1 teaspoon grated lemon zest
• salt and ground black pepper
• 1 small onion, diced
• 1 medium green bell pepper, stemmed, seeded, and diced
• 1-28 oz. can diced tomatoes, 1/3 cup juices reserved, the rest drained through a colander
• 1/4 cup dry white wine
• 2 tablespoons coarsely chopped fresh parsley
• 3.5 ounces feta cheese (fat free or reduced fat), crumbled

Toss shrimp, 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl until well combined. Set aside to marinade while preparing sauce.

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover and cook, stirring occasionally, until vegetables release their moisture, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 3 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, 1 minute. Add tomatoes, reserved juice, and wine and bring to simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, 4-5 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to medium-low and add shrimp along with their marinade to the pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6-8 minutes, adjusting heat as needed to maintain a slight simmer. Remove pan from heat and sprinkle evenly with feta.