HOw to cook Pizza with Spinach and Sun-Dried Tomato Pesto Here's

Prep time: 15 minutes



Cooking time: 10 minutes
 


Time Saving Tips: Buy shredded cheese to save a bit of prep time. Also, you should be able to
find a bag of prewashed baby spinach leaves. Using a premade pizza shell will save quite a bit of
time.
 

Makes: 4 servings



Ingredients:

1/2 cup (dry pack) sun-dried tomatoes 1 teaspoon olive oil
2 tablespoons fresh basil leaves 2 cloves garlic
3 tablespoons parmesan cheese 1 tablespoon balsamic vinegar
1/3 cup tomato juice 2 tablespoons tomato paste
1 pizza shell (such as Boboli) 2 cups fresh spinach leaves
3/4 cup mozzarella cheese

Directions:

1. Prepare sun-dried tomatoes by pouring boiling water over them to cover; let stand 10 minutes
and then drain.
2. When tomatoes are ready, prepare pesto in food processor or blender by combining tomatoes
though tomato paste (8 ingredients).
3. Spread pesto over prepared pizza crust, top with spinach leaves and then mozzarella.
4. Bake according to pizza shell directions, just until cheese is melted and ingredients are warmed
through.




Nutritional Content Per Serving (one quarter of pizza):

 Calories - 281 Total fat - 7g
Saturated fat -4g Cholesterol - 38mg
Sodium - 327mg Total carbohydrate - 23g
Dietary fiber - 1g Protein - 11g
Vitamin C - 15% RDV Calcium - 25% RDV
Iron - 10% RDV Vitamin A - 37% Recommended Daily Value, based on
2,000 calorie diet

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How to Fettuccine with Vegetables and Creamy Gorgonzola Sauce

How to Fettuccine with Vegetables and Creamy Gorgonzola Sauce

 

Pime: 10 minutesrep 

Cooking time: 17 minutes

Time Saving Tips: Look for sliced mushrooms, broccoli and red bell pepper (salad bar, perhaps).
Use fresh packaged pasta to cut down on cooking time. Bottled, minced garlic is an acceptable substitute
for fresh.

Makes: 4 servings

Ingredients:

8 ounces uncooked fettuccine pasta 1 cup broccoli florets
1 cup sliced mushrooms 1 cup red bell pepper slices
2 teaspoons butter 2 cloves minced garlic
1 tablespoon all-purpose flour 1 1/4 cups fat-free milk
Parmesan cheese 2 ounces light cream cheese (about 1/4 cup)
Salt and pepper 2 ounces crumbled gorgonzola cheese (about 1/2 cup)

Directions
1. Cook pasta according to package directions.
2. Steam vegetables until tender-crisp.
3. Melt butter in medium saucepan over medium-high heat. Add minced garlic; cook 2-3 minutes,
or until lightly browned. Add flour, whisk in. Slowly add milk, whisking constantly. Add cream
cheese and gorgonzola; heat 1-2 minutes - until cheese is melted. Bring to a boil; sauce will thicken.
Remove from heat.
4. Toss together cooked pasta, vegetables and sauce. Top with parmesan cheese, salt and pepper
(optional).

Nutritional Content Per Serving:
Calories - 312 Total fat - 10g
Saturated fat - 5g Cholesterol - 27mg
Sodium - 433mg Total carbohydrate - 40g
Dietary fiber - 3g Protein - 16g
Vitamin C - 58% RDV Calcium - 19% RDV
Iron - 9% RDV Vitamin A - 15% Recommended Daily Value, based on
2,000 calorie diet

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How to cook Lemon Scallops with Angel Hair

How to cook Lemon Scallops with Angel Hair

Prep time: 7 minutes

 Cooking time: 10 minutes

Time Saving Tips: If you don't have time to chop fresh basil and parsley, you can substitute dried. Just remember to use less. Scallops cook very quickly, so this recipe will go fast!

Makes: 4 servings 

Ingredients

8 ounces angel hair pasta 1/4 cup dry white wine 3 tablespoons lemon juice 1/2 teaspoon grated lemon peels 2 stalks thinly chopped green onions 1/2 teaspoon dried rosemary 1 tablespoon chopped, fresh basil 2 cloves minced garlic 2 tablespoons butter 1/2 pound scallops 2 teaspoons chopped parsley 2 tablespoons grated or shredded parmesan cheese

Directions

 
1. Cook pasta according to package directions. 

2. While pasta is cooking, combine wine, lemon juice, lemon peel, green onion, rosemary, basil and garlic in a large skillet. Bring to a boil, stirring often, until liquid has reduced by half. 

3. Add scallops and stir to coat in lemon sauce. Cook until opaque, 1-2 minutes.

 4. Remove pan from heat and stir in butter; stir until melted. 

5. Toss cooked pasta with sauce. Sprinkle0with chopped parsley and parmesan cheese.

Suggested Side Dishes
Steamed broccoli
Nutritional Content Per Serving
Calories - 359 Total fat - 8g Saturated fat -0g Cholesterol - 53mg Sodium - 339mg Total carbohydrate - 47g Dietary fiber - 2g Protein - 22g Vitamin C - 10% RDV Calcium - 5% RDV Iron - 14% RDV Vitamin A - 6% Recommended Daily Value, based on 2,000 calorie diet

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How to cook Fettuccine with Vegetables and Creamy Gorgonzola Sauce

How to cook Fettuccine with Vegetables and Creamy Gorgonzola Sauce

Prep time: 10 minutes

Cooking time: 17 minutes

Time Saving Tips: Look for sliced mushrooms, broccoli and red bell pepper (salad bar, perhaps). Use fresh packaged pasta to cut down on cooking time. Bottled, minced garlic is an acceptable sub- stitute for fresh.
 

Makes: 4 servings

Ingredients

8 ounces uncooked fettuccine pasta 1 cup broccoli florets 1 cup sliced mushrooms 1 cup red bell pepper slices 2 teaspoons butter 2 cloves minced garlic 1 tablespoon all-purpose flour 1 1/4 cups fat-free milk Parmesan cheese 2 ounces light cream cheese (about 1/4 cup) Salt and pepper 2 ounces crumbled gorgonzola cheese (about 1/2 cup)

Directions

1. Cook pasta according to package directions. 2. Steam vegetables until tender-crisp. 3. Melt butter in medium saucepan over medium-high heat. Add minced garlic; cook 2-3 minutes, or until lightly browned. Add flour, whisk in. Slowly add milk, whisking constantly. Add cream cheese and gorgonzola; heat 1-2 minutes - until cheese is melted. Bring to a boil; sauce will thick- en. Remove from heat. 4. Toss together cooked pasta, vegetables and sauce. Top with parmesan cheese, salt and pepper (optional).

Nutritional Content Per Serving

Calories - 312 Total fat - 10g Saturated fat - 5g Cholesterol - 27mg Sodium - 433mg Total carbohydrate - 40g Dietary fiber - 3g Protein - 16g Vitamin C - 58% RDV Calcium - 19% RDV Iron - 9% RDV Vitamin A - 15% Recommended Daily Value, based on 2,000 calorie die

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Angel Hair with Shrimp, Feta and Tomatoes

This is a delicious and very quick pasta dish. There's very little prep work involved and it cooks very quickly. The flavors of the shrimp, feta, tomatoes and lemon juice really complement each other well.

Prep time: 10 minutes

Cooking time: 10 minutes

Time Saving Tips: Peeling shrimp is a bit tedious, so if you can buy your shrimp already peeled, go

for it. If not, if you peeled them the night before or in the morning, it would speed up meal
preparation. You could also use bottled, minced garlic.

Makes: 4 servings
Ingredients
2 teaspoons olive oil 3 cloves garlic, minced 1/4 cup white wine 2 tablespoons lemon juice 1/2 teaspoon oregano, dried 1 pound shrimp large (peeled and deveined) 2 ounces feta cheese, crumbled 2 tablespoons dried parsley 8 ounces angel hair pasta, cooked 2 (14 1/2-ounce) cans stewed tomatoes, petite diced, drained
Directions
1. Heat olive oil in large nonstick skillet. Add garlic; cook about 2-3 minutes until softened. 2. Add wine, lemon juice, tomatoes, oregano and shrimp. Cover and simmer until shrimp are cooked, about 4-5 minutes. 3. Remove from heat; stir in feta. 4. Serve over cooked noodles; garnish with parsley.
Suggested Side Dishes
Green salad French or italian bread
Nutritional Content Per Serving
Calories - 434 Total fat - 8g Saturated fat - 3g Cholesterol -152mg Sodium - 1012mg Total carbohydrate -62g Dietary fiber - 6g Protein - 31g Vitamin C - 29% Iron - 25% Calcium - 14% Vitamin A - 23% Recommended Daily Value, based on 2,000 calorie diet

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