Recipe: Low-Cal Fettuccine Alfredo

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What you need:

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat (2%) milk
  • Kosher salt
  • 2 tablespoons Neufchtel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fresh fettuccine
  • Freshly ground pepper

How To:

  1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
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Recipe: Summer Farro Salad with Grilled Steak

What You Need:

  • 1 c. farro
  • 2 medium bell peppers
  • 5 tbsp. olive oil
  • 1 1/2 lb. boneless beef top loin steaks, thinly sliced
  • 1 1/2 c. corn
  • 4 c. kale leaves, chopped with ribs removed
  • 1/4 c. balsamic vinegar

How To:

  1. Heat grill on medium-high. Cook farro as label directs.
  2. Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.
  3. Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over farro.

Recipe: Lemon Rosemary Salmon

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What you need:

  • 1 lemon thinly sliced
  • 4 sprigs fresh rosemary
  • 2 salmon fillets, bones and skin removed
  • coarse salt to taste
  • 1 tablespoon olive oil, or as needed

How To:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
  3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Recipe: Swordfish Kebabs with Mint Pesto

What You Need:

1/4 c. sliced almonds

  • 1/4 c. sliced almonds
    1 large clove garlic, smashed
    1 c. packed fresh mint leaves
    1/4 c. packed parsley leaves
    1 tbsp. grated lemon zest (from 1 medium lemon)
    5 tbsp. extra virgin olive oil
    Pinch crushed red pepper (optional)
    1 1/2 lb. thick-cut swordfish steaks, cut into 11/2″ cubes

How To:

  1. Make the cilantro-lime chimichurri: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat grill to 375º. Drizzle oil over steaks and season with salt and pepper. Place steaks on hot grill and grill, 4 to 5 minutes per side for medium doneness. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  3. In a large mixing bowl, add oil, garlic, lemon juice, and asparagus and toss together until asparagus is evenly coated. Season with salt and pepper. Arrange asparagus on hot grill and grill until lightly charred and tender, 2 to 3 minutes per side.
  4. To serve: Slice steaks into 1″ strips and drizzle with chimichurri. Serve with asparagus and remaining chimichurri.

Recipe: Sweet Potato, Avocado and Black Bean Tacos

What You Need:

  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish

How To:

  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro

Recipe: Strawberry Cobb Salad

Strawberry Cobb Salad Vertical

What You Need:

  • FOR THE GREEN GODDESS DRESSING
    • 1 c. store-bought ranch dressing
    • 1/2 bunch flat-leaf parsley
    • 3 tbsp. thinly sliced chives
    • 8 large basil leaves
    FOR THE SALAD
    • 2 tbsp. extra-virgin olive oil
    • 2 6-oz. boneless skinless chicken breasts
    • kosher salt
    • Freshly ground black pepper
    • 2 romaine hearts, shredded
    • 12 strawberries, hulled and thinly sliced
    • 1 avocado, pitted, peeled and thinly sliced
    • 1/8 red onion thinly sliced
    • 4 oz. crumbled goat cheese
    • 2 oz. thinly sliced prosciutto
    • 1 hard-boiled egg, quartered

How To:

  1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
  2. Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
  3. To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.
  4. Serve entire salad, family style, alongside remaining dressing.

Recipe: Shrimp and Zucchini Scampi

<p>Pasta plus garlic, shrimp, zucchini and wine equals everything you could possibly ever need (or want).</p><p><a href="http://www.goodhousekeeping.com/food-recipes/easy/a34146/shrimp-and-zucchini-scampi/" target="_blank"><em>Get the recipe for Shrimp and Zucchini Scampi »</em></a></p>

What You Need:

  • 1 1/2 lb. shelled, deveined shrimp
  • 2 tbsp. oil
  • 2 medium zucchini, sliced
  • 4 cloves garlic, chopped
  • 4 tbsp. butter
  • 3/4 c. white wine
  • 1/8 tsp. salt
  • 1 lb. linguine, cooked
  • 1/4 c. pasta cooking water
  • 2 tsp. lemon peel, grated
  • Chopped parsley, for serving

How To:

  1. Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate.
  2. To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel, and parsley.