The Menu
Shrimp Alfredo Primavera
Honey-Lime Berries and Greens
Orange Crème Dessert with Ruby Cranberry Sauce
The Recipes
Shrimp Alfredo Primavera
serves 5
Check out this colorful skillet dish packed with pasta, bacon, sweet peas and shrimp - a perfect Italian dinner ready in 20 minutes.
http://www.eatbetteramerica.com
3 cups uncooked bow-tie (farfalle) pasta (9 oz)
2 slices bacon, cut into 1/2-inch pieces
1 1/2 cups frozen sweet peas (from 12-oz bag)
1/4 cup water
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup refrigerated light Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives
1 Cook and drain pasta as directed on package.
2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally.
3 Add water. Cover; cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.
4 Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.
tips
You could use rotini or penne pasta instead of the bow-ties if you like.
If using frozen shrimp, be sure to thaw them before adding to the skillet.
Per Serving:
Calories 350 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat 0g),
Cholesterol 145mg; Sodium 420mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 4g), Protein 25g.
Exchanges: 3 Starch; 1/2 Vegetable; 2 Lean Meat.
Carbohydrate Choices: 3.
Honey-Lime Berries and Greens
serves 6
Enjoy this easy salad that’s made using salad greens and strawberries; and served with honey-lime dressing - ready in just 10 minutes.
http://www.eatbetteramerica.com
Salad
6 cups mixed salad greens
3/4 cup fresh strawberries or raspberries
4 thin red onion slices, separated into rings
2 tablespoons sliced almonds, if desired
Dressing
1/4 cup lime juice
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon poppy seed
1 In medium bowl, gently toss salad ingredients.
2 In jar with tight-fitting lid, shake dressing ingredients well.
3 Serve dressing with salad.
tips
Use your favorite variety of Dijon mustard to make the dressing.
This salad can be made ahead, but hold off on dressing it until you're ready to serve.
The secret sweetener in this light dressing is honey, which when added to the ingredients, really gives a flavor lift to the salad.
Per Serving:
Calories 90 (Calories from Fat 45), Total Fat 5g (Saturated Fat 0g, Trans Fat 0g),
Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 8g), Protein 1g.
Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat.
Carbohydrate Choices: 1/2.
Orange Crème Dessert with Ruby Cranberry Sauce
serves 12
Enjoy this orange Crème dessert that’s made on a stovetop using gelatin, graham crackers, orange juice and Fat Free orange crème yogurt – dress with ruby red cranberry sauce!
http://www.eatbetteramerica.com
12 chocolate-covered graham crackers, finely crushed (about 1 cup)
2 cups fresh or frozen cranberries
3/4 cup sugar
1 teaspoon cornstarch
3/4 cup water
1 envelope unflavored gelatin
1/4 cup orange juice
4 containers (6 oz each) Fat Free orange crème yogurt (2 cups)
2 teaspoons grated orange peel
2 cups frozen fat-free or reduced-fat whipped topping, thawed
1 Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
2 Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
3 In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
4 In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
5 To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.
Per Serving:
Calories 170 (Calories from Fat 20), Total Fat 2g (Saturated Fat 1g, Trans Fat 0g),
Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 27g), Protein 2g.
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1/2 Fat.
Carbohydrate Choices: 2 1/2.
Shrimp Alfredo Primavera
Honey-Lime Berries and Greens
Orange Crème Dessert with Ruby Cranberry Sauce
The Recipes
Shrimp Alfredo Primavera
serves 5
Check out this colorful skillet dish packed with pasta, bacon, sweet peas and shrimp - a perfect Italian dinner ready in 20 minutes.
http://www.eatbetteramerica.com
3 cups uncooked bow-tie (farfalle) pasta (9 oz)
2 slices bacon, cut into 1/2-inch pieces
1 1/2 cups frozen sweet peas (from 12-oz bag)
1/4 cup water
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup refrigerated light Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives
1 Cook and drain pasta as directed on package.
2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally.
3 Add water. Cover; cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.
4 Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.
tips
You could use rotini or penne pasta instead of the bow-ties if you like.
If using frozen shrimp, be sure to thaw them before adding to the skillet.
Per Serving:
Calories 350 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat 0g),
Cholesterol 145mg; Sodium 420mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 4g), Protein 25g.
Exchanges: 3 Starch; 1/2 Vegetable; 2 Lean Meat.
Carbohydrate Choices: 3.
Honey-Lime Berries and Greens
serves 6
Enjoy this easy salad that’s made using salad greens and strawberries; and served with honey-lime dressing - ready in just 10 minutes.
http://www.eatbetteramerica.com
Salad
6 cups mixed salad greens
3/4 cup fresh strawberries or raspberries
4 thin red onion slices, separated into rings
2 tablespoons sliced almonds, if desired
Dressing
1/4 cup lime juice
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon poppy seed
1 In medium bowl, gently toss salad ingredients.
2 In jar with tight-fitting lid, shake dressing ingredients well.
3 Serve dressing with salad.
tips
Use your favorite variety of Dijon mustard to make the dressing.
This salad can be made ahead, but hold off on dressing it until you're ready to serve.
The secret sweetener in this light dressing is honey, which when added to the ingredients, really gives a flavor lift to the salad.
Per Serving:
Calories 90 (Calories from Fat 45), Total Fat 5g (Saturated Fat 0g, Trans Fat 0g),
Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 8g), Protein 1g.
Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat.
Carbohydrate Choices: 1/2.
Orange Crème Dessert with Ruby Cranberry Sauce
serves 12
Enjoy this orange Crème dessert that’s made on a stovetop using gelatin, graham crackers, orange juice and Fat Free orange crème yogurt – dress with ruby red cranberry sauce!
http://www.eatbetteramerica.com
12 chocolate-covered graham crackers, finely crushed (about 1 cup)
2 cups fresh or frozen cranberries
3/4 cup sugar
1 teaspoon cornstarch
3/4 cup water
1 envelope unflavored gelatin
1/4 cup orange juice
4 containers (6 oz each) Fat Free orange crème yogurt (2 cups)
2 teaspoons grated orange peel
2 cups frozen fat-free or reduced-fat whipped topping, thawed
1 Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
2 Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
3 In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
4 In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
5 To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.
Per Serving:
Calories 170 (Calories from Fat 20), Total Fat 2g (Saturated Fat 1g, Trans Fat 0g),
Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 27g), Protein 2g.
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1/2 Fat.
Carbohydrate Choices: 2 1/2.
