Heat olive oil until hot and add garlic. Add spinach leaves and cook down. Add clams and juice and let simmer for a while if too much juice. Add tomatoes last and let cook at low heat while pasta is cooking. Serve over pasta (we use angel hair) with Parmesan cheese.
Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion.
Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side.
Preheat oven to 375°F. In a nonstick skillet, cook beef over medium heat, stirring, for 3 minutes, or until no longer pink. Pour off fat. Stir in tomatoes and spaghetti sauce. Spread a third of the meat sauce in the bottom of an 11-by-7-inch baking dish. Arrange half the noodles over the sauce. Spread half the farmer cheese, ricotta or cottage cheese over the noodles. Top with another third of the meat sauce. Repeat, using remaining noodles, cheese, and sauce.
Cover with aluminum foil and bake for 45 to 55 minutes, or until noodles are tender. Sprinkle mozzarella and Parmesan over top. Bake, uncovered, for about 5 minutes, or until cheese is melted. Let stand for 10 minutes, sprinkle parsley over top, and serve.
356 calories, 11g fat, 24g protein, 41g carbohydrate, 4g fiber per serving.
Preheat the oven to 350° F. On the stovetop, bring a large pot of water to a boil. Add the salt and the lentils.Boil rapidly for 10 minutes, stirring occasionally to prevent spillovers. Remove from the heat; drain.
In a pan with a lid, heat the olive oil over medium heat. Add the mushrooms, onion and garlic; cook, covered, about 10 minutes, stirring occasionally. Remove the lid, turn heat up to medium-high, and cook 3 minutes longer, until the onions are golden brown. Immediately add the rice, lentils, bay leaf and broth. Bring to a boil. If your pan is oven-proof, cover it and put it in the oven. If not, pour the boiling lentil-rice mixture into a covered 2-quart casserole. Bake 25 minutes or until all liquid is absorbed.
Serves 6.
Stir together cottage cheese, sour cream, sugar, eggs, butter and vanilla. Combine with noodles and put into 13X9 baking pan. Dust with cinnamon sugar. Bake at 350°F for 50 minutes to 1 hour or until center is set.
250 calories, 12g fat, 8g protein, 27g carbohydrate, 1g fiber per serving.
Cook macaroni according to package instructions. Meanwhile, prepare the cheese sauce:
Heat the milk in the microwave for 1 minute per cup to warm it (this step is optional, but it speeds the rest of the recipe). Melt the butter, add the flour and cook over medium heat briefly until the flour is partially cooked (but do not let it brown). Add the milk, cook over medium to medium-high heat, stirring all the while, until the mixture starts bubbling and thickens. Take off the heat, mix in the cheese, and let it stand until the cheese melts. Mix again until well- combined, add salt to taste, and combine with the drained, cooked macaroni.
Over medium-low heat in a large pot, heat olive oil and sauté garlic for 2–3 minutes. Add onion and sauté for 4–5 minutes. Add celery and carrots, sauté for 1–2 minutes.
Add chicken broth, water, tomato sauce, and red wine, and bring to boil. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 40 minutes.
Cook pasta in separate pan according to package directions, and drain.
Place 2 Tbsp cooked pasta into each serving bowl. Ladle soup on top and sprinkle with Parmesan cheese.
Note: the fresh herbs make a huge difference in this dish. Dry is a poor substitute.
Sauté onions and garlic in olive oil. Add tomatoes and cook until just heated through. Add scallops and broth. Simmer 3 minutes. Add red pepper, tarragon, salt and capers. heat to boiling, reduce heat and simmer until scallops are done, another 3 minutes.
Meanwhile, cook pasta according to package directions. Drain and combine with scallops mixture.
Optional: add 1½ cups white wine early in the process and boil down prior to adding scallops.
Bring large pot of water to boil.
Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with ¼ tsp salt and cook, stirring, until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to small bowl.
Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in cream, peas, ½ tsp salt and the pepper; return to boil and boil 2 minutes.
Meanwhile, add 1 Tbsp salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain.
Stir shrimp and lemon peel into sauce. Toss with pasta.
6 servings. 540 calories, 19 g fat (11 g saturated fat), 65 g carbohydrates, 26 g protein.
Note: can use nonfat evaporated milk combined with 1 Tbsp cornstarch in place of the cream.
Rinse and clean beans, soak overnight in sufficient water to cover by a couple of inches. Drain water. Sauté onion and chili in oil until lightly golden. Add back beans. add oregano (can leave the leaves whole if you wish). Cover with water to about 1 inch over the beans. Bring to boil then reduce to simmer and simmer, covered for 1 to 1½ hours, until beans are tender. Salt to taste.
