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INGREDIENTS:
1/2 tsp. each white pepper, onion powder, cayenne pepper, paprika, dried thyme, freshly ground black pepper
1 tbsp. unsalted corn oil butter
3 tbsp. defatted chicken stock
3 green onions, chopped (about 1/2 c.)
3 oz. peeled med. shrimp
3 cloves garlic, minced
1 (8 oz.) can oysters, liquid reserved and chopped
1/3 lb. spaghetti, cooked and drained (about 3 c.)
INGREDIENTS:
28 oz. spaghetti sauce
1 clove garlic, minced
2 tbsp. olive oil
1 c. each chopped broccoli & shredded carrots
1 each sm. red pepper, zucchini & yellow squash, diced
1 pkg. twist or ruffle pasta, cooked & drained
1 tbsp. garlic herb cheese spread
2 tbsp. shredded Parmesan cheese
1 tbsp. chopped parsley
DIRECTIONS:
INGREDIENTS:
3 oz. olive oil
1 med. diced onion, Spanish or yellow
2 sprigs fresh thyme
2 cloves chopped garlic
8 med. ripe plum tomatoes, skinned, pitted & diced or 2 cans diced tomatoes, drained, save the juice
1 bay leaf
1 tsp. cracked red pepper
Salt
20 jumbo shrimp or 1 lb. med. shrimp, shelled & deveined
Bay leaf
2 cloves chopped garlic
zest of 1 lime
2 tbsp. olive oil
1/3 c. Sauvignon Blanc
Choice of pasta, cooked
DIRECTIONS:
INGREDIENTS:
4 c. Gourmet’s Choice Italian Pasta Blend, thawed
1/3 c. Ranch salad dressing
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. white pepper
INGREDIENTS:
1 c. sliced mushrooms
1 tbsp. olive oil
1 lb. med. shrimp, shelled, or 3/4 lb. frozen shrimp, partially thawed
1 1/2 c. champagne
1/4 tsp. salt
2 tbsp. minced shallots or scallions
2 plum tomatoes, diced
1 c. heavy cream
1 lb. dried angel hair pasta
3 tbsp. chopped parsley
DIRECTIONS:
Saute mushrooms in a medium saucepan in hot olive oil over medium high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside.
INGREDIENTS:
Pasta, any desired shape
Oil for deep frying
Garlic or other seasoned salt
DIRECTIONS:
Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep saute pan, heavy skillet, or deep fryer to 375 degrees F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp. Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container.
INGREDIENTS:
15 fresh tomatillos, or 1 can (12 oz.) tomatillos, drained
2-3 fresh or canned hot chili peppers, seeded
1 clove garlic
1 c. chopped yellow onion
1/4 c. chopped fresh coriander (cilantro)
1/4 c. plus 2 tbsp. vegetable oil
1 lb. long fusilli (curly long strands) or other fancifully shaped pasta
1 sm. red onion, chopped
2 med. sized ripe tomatoes, chopped
1 lg. green or gold sweet pepper, chopped
1 c. cooked chopped prickly pear cactus leaves or nopalitos (see note)
1/2 c. finely minced fresh parsley or coriander (cilantro)
Salt
1/2 c. freshly grated queso Chihuahua or Parmesan cheese
Fresh coriander (cilantro)
Sprigs (garnish)
Red onion, thinly sliced into rings & rings separated (garnish)
INGREDIENTS:
1/2 c. spinach leaves, washed and dried
1/2 c. fresh parsley
2 tbsp. unrefined bottled olive oil
INGREDIENTS:
1 pkg. (16 oz.) elbow macaroni or rotini
3 c. broccoli flowerets
1 c. diced green pepper
2 cans (7 oz. each) tuna, drained & chunked or shrimp, crab meat or sea legs
3/4 c. sliced pitted ripe olives
1 c. prepared Italian salad dressing
DIRECTIONS:
INGREDIENTS:
Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped
INGREDIENTS:
1 boneless, skinless whole chicken breast
5 oz. boiled or baked ham, sliced
1 bunch scallions, cut into 2″ lengths, then into julienne strips
1/2 c. chopped pecans
1 lb. angel hair pasta
1 1/2 c. vegetable oil
2 1/2 tbsp. oriental sesame oil
2 tbsp. sesame seeds
3 tbsp. ground coriander seeds
3/4 c. soy sauce
1 scant tsp. (or to taste) hot chili oil
INGREDIENTS:
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 clove garlic, crushed
1 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1/2 can (3 oz.) tomato paste
1/2 c. water
1 tsp. sugar
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper
8 oz. cleaned med. shrimp, peeled & deveined, thawed
Cooked pasta for two
INGREDIENTS:
3 tbsp. butter
2 tbsp. flour
4 egg yolks
1 1/2 c. cooked angel hair pasta, cut into 2 inch lengths
1 bay leaf
1 tbsp. curry
1 c. half & half
4 beaten egg whites
Salt and pepper to taste
1 1/2 lbs. shrimp
1 1/4 c. water
DIRECTIONS:
INGREDIENTS:
8 oz. fettuccine, cooked
5 oz. spinach OR vegetable pasta, cooked
1/2 med. onion, chopped
1 green pepper, chopped
2 cucumbers, sliced
1 bunch radishes, sliced OR chopped tomato
INGREDIENTS:
8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional
INGREDIENTS:
1 qt. half and half
1/2 lb. butter
1/2 c. flour
Angle hair pasta
1/2 tsp. chopped green onion
1 1/2 tsp. Worcestershire sauce
1/2 lb. cooked lump white crab meat
1/2 lb. cooked shrimp, peeled and deveined
1 tsp. black pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
1 sm. clove garlic, chopped
INGREDIENTS:
Hot cooked pasta of choice
Parmesan cheese
1 c. broccoli flowerettes
1 c. sweet bell pepper strips
3 cloves garlic, crushed
1 c. Kraft Free Ranch dressing
Salt and pepper to taste
1 c. diagonally sliced carrots
1 c. mushrooms, quartered
1 c. onions, sliced
DIRECTIONS:
INGREDIENTS:
1 tbsp. salt
1 1/2 lb. live lobster
1 bay leaf
2 slices lemon
2 slices onion
1 stalk celery with leaves
3 peppercorns
2 sprigs fresh parsley
1 lb. raw shrimp
SAUCE:
INGREDIENTS AND DIRECTIONS:
Several cloves garlic
1/4 c. olive oil
1 1/2 lbs. shrimp, shelled and deveined
1 bunch broccoli, cut up in flowerettes
4 shakes hot pepper
1-2 c. chicken broth
1/4-1/2 c. white wine
Ingredients:
1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 pound lean boneless top round steak
1 1/4 cup low-sodium tomato juice, divided
1/4 cup lime juice
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 tsp. vegetable oil
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced purple onion
1 cup nonfat sour cream
1-2 jalapeño peppers, seeded and minced
Shredded reduced-fat Cheddar cheese (optional)
Ingredients:
1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 cloves garlic, chopped
12 oz. fresh spinach leaves, cleaned and stems discarded
1 cup fresh basil, coarsely chopped
5 to 6 strips (about 4 oz.) lean bacon, cooked and crumbled
1/4 cup chopped sun-dried tomatoes
18 plum tomatoes, cored, seeded and cut in halves
1/4 cup freshly grated Parmesan cheese
Ingredients:
1 pound Rotini, Twists or Spirals, uncooked
3 tbsp. prepared mustard
2 tbsp. honey
1 cup non-fat buttermilk
1/2 cup non-fat mayonnaise
1/2 tsp. celery seed
12 oz. fresh tuna
1 medium cucumber, peeled, seeded and thinly sliced
1 medium red bell pepper, seeded and diced
Ingredients:
1 pound Angel Hair or Thin Spaghetti, uncooked
1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature
1/4 cup skim milk
1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
1 13 3/4-oz. can chicken broth
6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula *
1 cup frozen peas, defrosted
3 cups thinly sliced fresh mushrooms
1/4 cup thinly sliced fresh chives or dried chives
Ingredients:
1 pound Thin Spaghetti, Vermicelli, or other long pasta shape, uncooked
1 pound pork loin, fat trimmed, and cut into 1/2-inch pieces
1 large cucumber, sliced
1 bunch scallions, finely chopped
Ingredients:
8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
8 oz. Spinach Penne, Mostaccioli or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley
Ingredients:
1 pound Spaghetti or Linguine, uncooked
2 tsp. vegetable oil
2 medium onions, thinly sliced
1 carrot, shredded
2 medium zucchini, coarsely grated
1 8 1/2-oz. can artichoke hearts, drained and quartered
2 tsp. garlic powder
1 tsp. dried parsley
Salt and pepper to taste
1/4 cup grated Romano cheese
Ingredients:
1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
1 small cucumber
6 to 8 fresh strawberries, washed, hulled and finely chopped
2 tbsp. coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2 pineapple)
1/4 tsp. salt
1/2 cup low fat yogurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tbsp. brown sugar or honey
Methods:
Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
Ingredients:
1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 28-oz. can whole plum tomatoes with liquid
1/2 cup loosely packed fresh basil
2 small cloves garlic, finely chopped
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil or parsley for garnish
Ingredients:
8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 12-oz. can corn, drained
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can red kidney beans, rinsed and drained
1 12-oz. jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Ingredients:
1 pound Thin Spaghetti, Linguine or Vermicelli, uncooked
1 10-oz. package frozen spinach, thawed
1 10-oz. package fat-free cream cheese
1/2 cup skim milk
1 tbsp. red wine vinegar
1 tsp. chicken bouillon granules
1/2 tsp. dried Italian herbs
Ingredients:
12 oz. Fettuccine, uncooked
1 tbsp. vegetable or peanut oil
1 small onion, peeled and diced fine
3 scallions, trimmed and thinly sliced
2 tsp. finely chopped garlic
1 jalapeño pepper, cored and finely chopped (optional)
(For a milder dish, remove the jalapeño seeds before chopping. For more spice, leave the seeds in.)
1 tbsp. curry powder
1 large, ripe tomato, cored and diced into 1/2-inch cubes (with liquid and seeds)
1 tbsp. soy sauce
2 cups vegetables, such as grated carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas
2 tbsp. honey
1/2 cup raisins
Lime wedges
Ingredients:
8 oz. Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. dried rosemary
10 oz. boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tbsp. parsley, chopped
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste
Ingredients:
16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste
Ingredients:
1 pound Spaghetti or Linguine, uncooked
2 tbsp. vegetable oil, divided
12 oz. ground turkey
1 small onion, peeled and finely diced
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can black beans, rinsed and drained
1 15-oz. can crushed tomatoes
2 tbsp. chopped fresh cilantro
2 cups water
Ingredients:
8 oz. Wide Egg Noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tbsp. grated Parmesan cheese, divided
1/2 cup egg substitute
2 tbsp. Dijon mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups skinless, boneless chicken breast, cooked
2 tbsp. bread crumbs
Ingredients:
1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
1 pound pork loin, trimmed of fat, cut into 1/2-inch pieces
1 large cucumber, sliced
1 bunch scallions, trimmed
Sauce:
1/4 cup light soy sauce
2/3 cup orange marmalade
1/2 cup chopped fresh mint
Ingredients:
1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tsp. vegetable oil, divided
12 oz. frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 pound asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
Salt and pepper to taste
Ingredients:
1 pound Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 12 1/4-oz. can chunk light tuna in water, drained
1 16-oz. can kidney or pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 tbsp. red wine vinegar
Salt to taste
1/4 tsp. freshly ground black pepper
2 tbsp. grated Asiago cheese
Ingredients:
8 oz. Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tbsp. olive oil or vegetable oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 tsp. ground cumin
1 1/2 tbsp. fresh lime juice
1 15-oz. can black beans, drained and rinsed well
1/4 tsp. salt, or to taste
Freshly ground black pepper to taste
8 cherry tomatoes, rinsed and quartered
2 tbsp. chopped fresh cilantro
Ingredients:
1 pound Spaghetti, Linguine or any other long pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. chopped parsley
6-oz. tomato juice
2 tbsp. vodka
1/2 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
Methods:
Prepare pasta according to package directions; drain. Heat oil in large skillet over medium heat. Add garlic and parsley, cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds. Stir pasta into sauce until coated. Serve hot.
Ingredients:
1 pound Penne, Mostaccioli or Radiatore, uncooked
2 tsp. cornstarch
3 tbsp. low-sodium soy sauce
3 tbsp. rice wine vinegar or white wine vinegar
1 chicken or vegetable bouillon cube
1 cup hot water
2 carrots, scraped and cut into 1/4-inch rounds
2 tsp. vegetable oil
3 cloves garlic, minced
8 oz. snow peas, stems removed
1/4 tsp. hot red pepper flakes
Freshly ground black pepper to taste
Ingredients:
4 oz. of any small pasta shape, such as Acine di Pepe, Orzo, Ditalini or Alphabets, uncooked
3 medium cucumbers, peeled, seeded and cut into chunks
2 cups low-sodium chicken broth
2 cups plain low-fat yogurt or light sour cream
2 garlic cloves, minced
2 tbsp. minced dill
2 tbsp. snipped chives
2 tbsp. minced flat-leaf parsley
2 tbsp. minced mint
Salt and white pepper to taste
Ingredients:
1 lb. Ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, chopped
1 cup chopped onions
1 cup chopped celery
1 16-oz. can tomato puree
1 can water
salt and freshly ground black pepper to taste
dash of dried parsley
2 12-oz. cans white cannelini beans
Ingredients:
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
2 tsp. vegetable oil, divided
1 pound skinless, boneless chicken breasts, cut into slivers
1 pound green beans, trimmed and cut in half
2 red bell peppers, ribs and seeds removed, diced
4 cloves garlic, minced, or 1 1/2 tsp. garlic powder
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth
Ingredients:
1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 cups vegetable or tomato juice
1 tbsp. Worchestershire sauce
3 tbsp. red wine vinegar
1 16-oz. can cannellini beans, drained and rinsed well
3 tbsp. chopped fresh parsley
Salt and pepper to taste
Ingredients:
8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. can black beans, rinsed and drained
1 16-oz. can cannellini beans, rinsed and drained
1 11-oz. can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1/2 tsp. black pepper
1/4 cup vegetable oil
Ingredients:
12 oz. Medium or Fine Egg Noodles, uncooked
16 oz. low-fat cottage cheese
1 cup low-fat sour cream
1 tbsp. margarine
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tbsp. sugar
1/2 tsp. cinnamon
1 pound Rotini, Twists or Spirals, uncooked
8 medium cloves garlic, peeled
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
2 tbsp. vegetable oil
3 medium zucchini, coarsely grated (about 5-6 cups)
Ingredients:
1 33 1/3-oz. can plum tomatoes, undrained
1 small onion, peeled and diced (1/2 cup)
1-2 cloves garlic, finely chopped
1 tsp. dried basil
1/4-1/2 tsp. hot red pepper flakes
Salt to taste
Methods:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2-quart saucepan and heat to boiling.
Ingredients:
1 pound Fettucine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste
