Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Nutritional Information

Calories:

300 (30% from fat)

Fat:

9.9g (sat 3.3g,mono 3.9g,poly 1.6g)

Protein:

12.3g

Carbohydrate:

42g

Fiber:

4.3g

Cholesterol:

61mg

Iron:

3.1mg

Sodium:

570mg

Calcium:

141mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701111

Scampi Gratin with Arugula Salad

Scampi Gratin:

24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed
4 slice(s) white bread, crusts torn into pieces
1/4 cup(s) marinated sun-dried tomatoes, drained, minced
1/4 cup(s) finely chopped fresh basil
6 tablespoon(s) grated Parmesan cheese
1 tablespoon(s) capers, drained, chopped
1 teaspoon(s) garlic paste
1/2 teaspoon(s) freshly ground black pepper
1/4 cup(s) extra-virgin olive oil
Lemon wedges
More Pantry Staples
Arugula Salad:

8 cup(s) baby arugula
1 1/2 cup(s) jarred roasted red and yellow bell pepper strips
2 tablespoon(s) olive oil
1 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) kosher salt
Freshly ground pepper to taste

Nutritional Information
(per serving) Recipe serves 4

Calories 288
Total Fat 18g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 23g
Dietary Fiber --
Sugars --
Protein 8g
Calcium --

From: http://www.delish.com/recipefinder/scampi-gratin-arugula-salad-rbk

Sensual Shallot Bruschetta

This is a most fabulous bruschetta, I’m addicted to it. It does work best if you prepared the tomato mixture ahead and chill for a day.

Ingredients:

12 roma (plum) tomatoes, chopped
1 tablespoon garlic, minced
2 tablespoons shallots, minced
1 cup chopped fresh basil
1 teaspoon lemon juice
S & P to taste
1/3 cup extra virgin olive oil
3 cloves garlic, slivered
1/4 cup extra virgin olive oil
1 pd Italian bread
2 tablespoons Parmesan
2 tablespoons Romano
What’s Next:

Set oven to broil.

In a large bowl- toss together roma tomatoes, minced garlic, shallots, basil, lemon juice, S & P and 1/3 cup olive oil. Chill overnight if possible.

In a small saucepan- add 1/4 cup olive oil and slivered garlic and cook for 2-3 minutes on medium heat. Toss garlic in trash, keep olive oil.

Slice Italian bread in small to medium size slices. Brush pieces with garlic-based olive oil. Add roma tomato mix. Sprinkle Parmesan & Romano cheese on top. Place in oven until browned and bubbling, about 2-3 minutes.

Enjoy!

Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed

You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.


2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

From: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21495,00.htmlCopyright 2003 Television Food Network, G.P. All rights reserved

Nutrition Information
Calories 286

Fat 13g
Saturated Fat 2g

Carbohydrates 17g

Sauteed Chicken Breasts with Fresh Herbs and Ginger

2 tablespoons vegetable oil, like soy or peanut

2 boneless, skinless chicken breast halves, about 6 ounces each

Kosher salt and freshly ground black pepper

Juice of 1/2 lime (about 1 tablespoon)

3 tablespoons chicken broth, homemade or low-sodium canned

2 teaspoons finely grated ginger

1/4 cup packed fresh basil leaves, torn

2 tablespoons packed fresh mint leaves, torn

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Low Carb Recipe From Food Network Kitchens

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2 servings