Quick Dinner Meals!!

spinach noodles
with potatoes, green beans and pesto

Relax with a quick-to-fix pasta dish typical of the Italian Riviera.

What You'll Need
•3 or 4 small new potatoes, scrubbed and diced
•6 oz. (180 g) green beans, trimmed and cut into short lengths
•12 oz. ounces (360 g) spinach fettuccine
•1/4 cup prepared basil pesto
•1 vine-ripened tomato, seeded and diced



Make It 1-2-3!
1. Cook potatoes for 2 minutes in a large pot of boiling salted water.
2. Add green beans and fettuccine to the pot. Cook until fettuccine is al dente. Drain and toss with pesto.
3. Serve in shallow bowls with diced tomatoes on top.

Serve with grilled shrimp or fish; fresh figs.

Serves 4






POTATOES
Spuds have endured a bad rap for too long. They're only fattening when thrown in with a bad crowd – deep-frying fat, butter or sour cream.





NUTRITIONAL INFO
PER SERVING
446 Calories
10g Fat
2g Saturated fat
0g Trans Fat
16g Protein
74g Carbohydrate
6g Fiber
160mg Sodium
144mg Calcium





White Pizza With Fresh Herbs

Use this recipe as a starting point for your own favorite herb combinations.

Takes 30-60 minutes
Makes one 13-inch (32cm) pizza, for 4 servings (8 slices)

INGREDIENTS
Cornmeal, for sprinkling
1 recipe Whole-Wheat Pizza Dough (see link at left)
Olive oil cooking spray
3 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
2 large shallots, thinly sliced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley



PREPARATION

1. Set oven rack on lowest position. If you have a pizza stone, place the stone on the rack. Preheat the oven to 500°F (250°C) or the highest setting. Sprinkle cornmeal over a pizza peel or baking sheet.
2. On a lightly floured surface, roll the dough to a 13-inch (33cm) circle. Transfer the dough to the pizza peel (if you’re baking the pizza on a stone) or to the baking sheet.
3. Spray the dough with cooking spray. Sprinkle with garlic, rosemary, oregano, shallots and Parmesan cheese.
4. Bake until golden, about 12 minutes. Sprinkle with parsley and serve hot.

Source: Healthy Living Kitchens


NUTRITIONAL INFO
PER SERVING
194 Calories
1.6g Fat
0.6g Saturated fat
8g Protein
38g Carbohydrate
4.6g Fiber
344mg Sodium


East West Chicken with Noodles


Ginger, curry, lime and pineapple combine to flavor a lively summery dish.

Takes 30-60 minutes
Makes 6 servings (other serving sizes at left)

INGREDIENTS
6 cloves garlic, chopped
1 1/2 teaspoon chopped fresh ginger
2 teaspoons sugar
4 teaspoons curry powder
2 teaspoons canola oil
3 tablespoon Asian fish sauce or
1/4 cup (2 fl oz/ 60 ml) low-sodium tamari soy sauce
3 tablespoon fresh lime juice
6 4-ounce (120-g) boneless, skinless chicken breasts or turkey escalopes, pounded to an even thickness
3 8-ounce (240-g) can pineapple tidbits in unsweetened juice, undrained
No-stick cooking spray
12 ounces (150 g) wheat-based Asian noodles or soba (buckwheat) noodles
Optional Toppings: chopped toasted soy nuts or chopped unsalted, dry roasted peanuts, sliced green onions, fresh cilantro leaves, finely diced red bell pepper



PREPARATION

1. In a mini-processor or in a mortar with a pestle, work garlic, ginger, sugar, curry and oil into a paste. Scrape into a small bowl and stir in fish sauce or soy sauce and lime juice. Place chicken or turkey on a plate. Spoon a little spice paste onto each piece and spread evenly on both sides. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
2. Stir pineapple bits and juice into the remaining spice paste and set aside.
3. Spray grill rack or grill pan with cooking spray. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Grill the chicken or turkey for 3 to 4 minutes per side. Transfer to a cutting board and let cool for 1 or 2 minutes before cutting into strips.
4. Bring a large saucepan of water to a boil and cook noodles until just tender, 2 to 5 minutes depending on the type of noodle. Drain well and return the noodles to the saucepan. Add the reserved pineapple/spice mixture. Cook over medium heat for 2 to 4 minutes until hot. Remove from the heat and transfer to dinner plates. Arrange the chicken strips on top of the noodles. Add any toppings, if using.

Source: Healthy Living Kitchens


Here are a few new recipes!! Enjoy stay focused! I was really scik last ngiht so I missed my update but I am better today.
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