Skillet white beans, spinach & tomatoes over Linguine
High in calcium and very yummy
INGREDIENTS
2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Romano or Parmesan cheese (grated)
DIRECTIONS
1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.
This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.
Number of Servings: 6
Nutritional Info
Amount Per Serving:
Calories: 318.7
Total Fat: 5g
Total Carbs: 55.4g
Dietary Fiber: 7.2mg
Protein: 13.4g
See Full Information
It's The Weigh YOU do the Thin(gs) YOU Do! It flows, shimmer & glow...spinning and dancing in the light of THIS Moon for ... as it is the weigh you do the Thin(g) YOU do!
Tuesday, January 26, 2010
Saturday, January 2, 2010
Linguine w Spicy Shrimp
Nutrional Information
Amount Per Serving
Calories: 393.5
Total Fat: 13.8 g
Cholesterol: 129.2 mg
Sodium: 885.7 mg
Total Carbs: 48.3 g
Dietary Fiber: 7.4 g
Protein: 24.7 g
Ingredients
3 T olive oil
4 garlic cloves
1/2 t red pepper flakes
2 T sun dried tomato paste*
15 oz Italian-style canned tomatoes
1 t salt
black pepper to taste
1/4 c parsley, chopped
1 oz white wine**
1 T butter (room temperature)
12 oz bite-size shrimp, peeled and deveined, heads and tails removed
8 oz whole-grain linguine
* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.
Directions
Smash the garlic cloves with the back of a knife on a cutting board.
Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.
Meanwhile cook pasta in boiling salted water according to package directions.
Add sun dried tomato paste to garlic oil mixture.
Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.
Add wine and cook for 1 minute.
Add shrimp; cook just until shrimp turns pink.
Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.
Drain pasta and place in warmed serving dishes. Top with shrimp mixture.
Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 4
Amount Per Serving
Calories: 393.5
Total Fat: 13.8 g
Cholesterol: 129.2 mg
Sodium: 885.7 mg
Total Carbs: 48.3 g
Dietary Fiber: 7.4 g
Protein: 24.7 g
Ingredients
3 T olive oil
4 garlic cloves
1/2 t red pepper flakes
2 T sun dried tomato paste*
15 oz Italian-style canned tomatoes
1 t salt
black pepper to taste
1/4 c parsley, chopped
1 oz white wine**
1 T butter (room temperature)
12 oz bite-size shrimp, peeled and deveined, heads and tails removed
8 oz whole-grain linguine
* Found in the international aisle. You can also substitute tomato paste.
** You can substitute low-sodium chicken broth.
Directions
Smash the garlic cloves with the back of a knife on a cutting board.
Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.
Meanwhile cook pasta in boiling salted water according to package directions.
Add sun dried tomato paste to garlic oil mixture.
Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.
Add wine and cook for 1 minute.
Add shrimp; cook just until shrimp turns pink.
Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.
Drain pasta and place in warmed serving dishes. Top with shrimp mixture.
Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 4
5 Secrets of the 5% -
From an article on those who have sccessfully kept their weight off.
http://www.sparkpeople.com/resource/wellness_articles.asp?id=423
1. …Make It Public. Pb;c for yo may simply bea jornal.. You not have to put it in the National Enquirer
2. …Pay Attention. A permanent, healthy lifestyle is created on purpose. OK, I get it.
3. Enjoy Themselves:Make weight loss a positive experience and fun! How we have gotten to see and beleve that if we are not suffering, we are not working hard enough. Don't fall into that lie. Yes, you will work HARD & some days you may have to force yorself to do it, but that is more about attitude. Find an activity that suits your personality!
I am not a fan of being yelled @ so people like Jillian from the Biggest Loser would not work for me. Optimists are proven to reach more goals than pessimists and live healthier, longer lives
4. Make Gradual Changes. I never thought of what I am doing now as my “current lifestyle”, but honestly, now that I think about it, the accumulation of all my bad eating and cooking and shopping habits (with a few good ones thrown in) is indeed a lifestyle. I will spend time building a few small habits at a time, rather than diving into a program that’s totally incompatible with my current lifestyle. I will create a new lifestyle.
5. Allow Themselves To Fail Refuse to beat yourself up. Be kind to yourself. Surround yourself with sincere,truthful allies with no hidden agendas.
And take the word "failure" out too. Implicaton is self-defeating.
Thursday, December 17, 2009
I must try this!
Chef Meg's Cheesy Grilled Banana Peppers
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
I must try this!
Chef Meg's Cheesy Grilled Banana Peppers
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
Cowboy Caviar
Cowboy Caviar
Black Bean Salsa
INGREDIENTS
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
DIRECTIONS
1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips
Number of Servings: 24
Nutritional Info
Ammount Per Serving:
Calories: 56.7
Total Fat: 1.7g
Total Carbs: 8.8g
Dietary Fiber: 2.4mg
Protein: 2.5g
Black Bean Salsa
INGREDIENTS
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
DIRECTIONS
1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips
Number of Servings: 24
Nutritional Info
Ammount Per Serving:
Calories: 56.7
Total Fat: 1.7g
Total Carbs: 8.8g
Dietary Fiber: 2.4mg
Protein: 2.5g
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