Tag Archives: garlic

Pasta, Argula and Shrimp

April 21, 2010 admin Leave a comment

The bitter arugula along with the garlic and shrimp was a perfect taste combination to place over pasta. And using FiberGourmet pasta means this dish comes in at under 400 calories !

4 servings
330 calories per serving

8 oz. FiberGourmet fettuccine noodles (without FiberGourmet, this recipe comes in over 400 calories)
2 T garlic clove, minced
1 ¼ t black pepper
½ t salt
5 oz. baby arugula
Water for boiling pasta
1 T oil
½ lb. shrimp, peeled, cleaned and cut in half lengthwise
2 T shallots, minced
¾ c chicken broth
2 T lemon juice
1 T butter
½ c shaved parmesan or romano cheese

Combine 2 T garlic, 1 t pepper. ¼ t salt and arugula. Cook pasta according to package instructions, drain and add to the arugula mix. Heat oil and cook shrimp 1 minute with the rest of the salt and pepper. Add the rest of the garlic and the shallots to the pan and cook another minute and them remove from the pan and set aside. If a lot of juices accumulated from using frozen shrimp, you can dump them. Cook broth and juice in the same pan for 5 minutes and then return shrimp to the pan and stir and then remove from heat and stir in the butter. Place pasta on plates and place shrimp mixture over the top and then add cheese and serve immediately.

Beef, Dinner, Kid Friendly, Lunch, Sandwiches

Sloppy Joes

April 12, 2010 admin Leave a comment

Sometimes nothing can replace the taste of a good old Sloppy, Messy, Ketchupy Sloppy Joe. This recipe has just enough of the sweet along with just enough of the spicy. For under 400 calories, you can’t go wrong !

4 servings
330 calories per serving

1 t oil
1 onion, chopped finely
1 green pepper, chopped
2 cloves garlic minced
1 lb. extra lean ground beef
3/4 c ketchup
1 1/2 T brown sugar blend by Splenda
2 t Worcestershire sauce
1 t chili powder
1 t cumin
¼ t salt
¼ t pepper
4 whole wheat burger buns

Heat oil in skillet and cook onion, pepper and garlic 5 minutes then stir in beef and cook 10 minutes or until no longer pink then add ketchup, sugar, Worcestershire, cumin, salt, pepper and chili powder and cook 4 minutes. Serve on buns.

Beef, Dinner, Tex Mex

Texas Peppersteak

April 9, 2010 admin 1 Comment

Peppersteak is great no matter how you slice it 🙂 But this recipe really is a winner – the sauce made with coffee and balsamic turned an already savory dish into something just exquisite.

4 servings
226 calories per serving

½ t ground cumin
½ t ground coriander
½ t chili powder
¼ t salt
¾ t pepper
1 lb. boneless top sirloin steak, trimmed
1 clove garlic, halved
2 cloves garlic, minced
1 T oil
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1 t brown sugar
½ c brewed strong coffee
¼ c balsamic vinegar

Combine first five ingredients. Rub steak with cut garlic and then rub the spice mix into the steak. Heat 2 t of oil into a skillet and cook the steak 6-8 minutes per side or to desired doneness. Get a nice sear on the outside for extra flavor ! Remove steak from pan and tent with foil to keep warm. Add 1 t oil to the skillet and stir in the pepper and onions and cook 4 minutes then add the minced garlic and brown sugar and heat a minute before stirring in the coffee and vinegar. Heat 3-4 minutes. Slice steak into thin pieces and plate with pepper mix on top. Pour any sauce from pan over platter.

Dinner, Mediterranean, Pork

Pork Souvlaki

April 7, 2010 admin Leave a comment

‘Souvlaki’ is a Greek preparation of meat, usually skewered, and marinated in a lemon based sauce. Rather than the traditional side of tzatziki, this one has a side of a yogurt / tahini mix that ends up tasting like a cross between tzatziki and hummus. It was all quite delicious !

4 servings
279 calories per serving

1 lb. pork shoulder cut into ¾ inch cubes
3 T oil
¼ c plus 2 T fresh lemon juice
Lemon wedges for serving
3 garlic cloves, minced
2 T chopped fresh oregano
Salt and pepper to taste
2 T plain Greek yogurt
¼ c tahini
1-2 T water

Combine pork, oil and 2 T lemon juice with garlic and oregano then season with salt and pepper. Cover and marinate in the refrigerator 1-8 hours. Whisk yogurt, ¼ c lemon juice, tahini and 1-2 T water – enough to make the consistency like that of heavy cream. Heat a pan to high heat and cook pork until brown on all sides, about 12 minutes. If the pork releases too much moisture, make sure to dry out the pan a little by blotting with a couple of paper towels – if you don’t the meat won’t brown up and get all the tasty bits on the edges. Serve with yogurt sauce and lemon wedges.

Appetizers, Mediterranean, Snacks

Black Bean Hummus

April 7, 2010 admin 3 Comments

This is exactly what is says – the flavor of black bean dip mixed with the flavor of hummus and it was quite good ! Serve with Triscuits or homemade pita chips for a great appetizer or snack !

1 ½ cups
43 calories per serving (1 serving = 2 T)

15 oz. can black beans, rinsed and drained
1 T tahini (sesame seed paste)
1 T low fat sour cream
4 garlic cloves, minced
1 T minced tomato
1 T lime juice
1 t cumin
Pepper to taste

In a food processor mix all ingredients and process until smooth.

Dinner, Italian, Pasta

Stuffed Shells Florentine

March 28, 2010 admin 3 Comments

Wow – this is a great filling meal for only 220 calories and if you have a low cal side dish, you can up the amount of shells you eat and still stay under 400 calories. The mushrooms and spinach really bulk up the meal and you feel like you are cheating, but you’re not 🙂

8 servings
220 calories per serving

1 c coarsely chopped mushrooms
½ c chopped onion
1 clove garlic, minced
½ t garlic powder
½ t onion powder
½ t parsley flakes
¼ t pepper
¼ t salt
16 oz. fat free cottage cheese
10 oz. frozen spinach, thawed and well drained
½ c Egg Beaters
24 jumbo shells
15 oz. marinara sauce
Pam

Preheat oven to 350 degrees. Cook pasta according to package instructions. Saute mushrooms, garlic, onion, and seasonings in a skillet sprayed with Pam. Remove from heat and stir in cottage cheese, spinach and eggs. Spoon the mix into the shells. Spread ½ c of sauce into the bottom of a 13×9 baking dish and place the shells in the dish. Top with the rest of the sauce and bake 35-40 minutes. You can make these well ahead and keep refrigerated and then just slip into the oven 40 minutes before it’s time to eat – that makes it a great convenient meal and a great one for entertaining.

Dinner, Sides, Uncategorized, Vegetables

Roasted Broccoli

March 19, 2010 admin Leave a comment

So lemony, so garlicky, so very good and so very good for you !

4 servings
127 calories per serving

1 large head broccoli, cut into long florets
2 T oil
10 cloves garlic
½ t red pepper flakes
Salt and pepper to taste
Juice on one lemon

Spray a baking sheet with Pam and heat oven to 450 degrees. Place broccoli and garlic on pan. Sprinkle with red pepper, salt, and pepper and then drizzle with oil. Cook 10 minutes and then stir. Cook another 10-15 minutes. Sprinkle with lemon when you remove it from the oven.

Dinner, Italian, Salads, Sides

Anchovy and Bibb Lettuce

March 17, 2010 admin 3 Comments

This is sooooo close to my original Caesar Salad dressing and it is just a fraction of the calorie cost due to the reduction in oil and the removal of the egg yolk. This has that biting garlic and anchovy taste that makes a Caesar salad one of the best things on earth !

4 servings
45 calories per serving

2 anchovy fillets, mashed
2 garlic cloves, mashed
1 ½ t lemon juice
1 T oil
Salt and pepper to taste
1 head Bibb lettuce (Boston, Romain or Green Leaf will also do nicely)
½ c packed parsley leaves

Whisk lemon juice, garlic and anchovies. Add in oil, sugar, salt and pepper. Tear lettuce and toss with dressing and parsley. To make the dressing preparation go quicker, drop the garlic and anchovies in a small food processor and process until well minced. Then add lemon juice, oil, salt and pepper and process until frothy and well mixed.

Sides

Mushrooms and Wild Rice

March 11, 2010 admin Leave a comment

The nutty flavor of the wild rice really mixes well with the mushrooms and makes this a great side for just about any dish.

6 servings
156 calories per serving

1 c wild rice or wild rice mix, cooked
2 T oil
1 lb. sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
¼ t onion powder
2 cloves garlic, minced
3 T chopped parsley
1 T lemon juice

Cook rice according to package instructions. Heat oil in skillet on medium high heat and add mushrooms. Season with salt and pepper, garlic powder and onion powder and cook until mushrooms are browned, about 15 minutes. Add garlic and cook 30 seconds and then stir in cooked rice and remove from heat. Add parsley and lemon juice and stir well. Add additional salt and pepper to taste.

Dinner, FiberGourmet, Italian, Pasta

Pasta and Artichoke Hearts in Green Sauce

March 7, 2010 admin Leave a comment

Another recipe that because of FiberGourmet pasta, you can eat a real satisfying portion size ! That means plenty of room for some grated parmesan cheese on top…and even room for a grilled chicken cutlet. You won’t believe the portion size when you make this. The sauce on the pasta and artichokes is very flavorful, light, well-textured and colorful – – it was surprisingly good !

Pasta and Artichoke Hearts in Green Sauce

3 servings
279 calories per serving

1 T oil
4 cloves garlic, minced
2 9 oz. packages of frozen artichoke hearts, thawed
¾ c chicken broth
¾ c water
8 oz. pasta (shells or rotini – FiberGourmet pasta recommended)
1 c frozen peas, thawed
1 T lemon juice
½ t tarragon flakes
½ t salt
½ t pepper
¼ c low fat sour cream
2 t flour
¼ c finely chopped red bell pepper

Heat the oil in a skillet, add garlic and sauté 1 minute. Then add the artichokes and cook another minute then add broth and ¾ c water and bring to a boil and reduce the heat and simmer 15 minutes or until the artichokes are tender. When done, drain any remaining liquid into a measuring cup. Cook the pasta according to package instructions and then drain but keep enough of the liquid to fill the measuring cup to ¾ c of total liquid. In a food processor mix the reserved liquid, peas, lemon juice, tarragon, salt and pepper. Process until smooth and then pour the sauce into the skillet with the artichokes and bring to a boil. Whisk together the sour cream and the flour and place in the skillet and cook 1 minute or until slightly thickened. Pour mix over the pasta and toss well. Sprinkle with the peppers and serve immediately.

Without FiberGourmet pasta, this recipe comes in at 359 calories. Not horrendous, but when it comes to pasta, I want as much as possible 🙂