Ingredients

2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound shrimp, medium, peeled and deveined
1/4 cup wine, dry white or vermouth
3/4 cup reduced-sodium chicken broth, fat-free
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1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked and kept hot
2 tsp cornstarch

1/8 tsp black pepper, or to taste
1/4 cup parsley, fresh, chopped

Directions

Heat oil in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add oregano and stir to coat. Add shrimp and saute until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.

Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.

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Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

POINTS value of: 8
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Servings: 4
Preparation Time: 20 min
Cooking Time: 10 mi

2 whole Chicken breasts
4 tablespoon Olive oil
2 whole Limes juice of
2 whole Lemons juice of
2 medium Garlic cloves crushed
Parmesan for garnish
4 servings Angel Hair
1 tablespoon Butter
Fresh parsley for garnish
1 teaspoon Garlic salt

Directions

Combine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.

Prepare hot grill, and bring large pot of water to boil.

Grill chicken 5-6 minutes on each side.

When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately.

Makes 4 servings

Ingredients

5 spray low-fat cooking spray
2 clove garlic, minced
1/2 teaspoon tarragon, dried

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1 3/4 cups canned tomatoes, chopped
1 cup tomato puree

4 tbsp vodka
1 level tablespoon cornflour
1/2 cupl skimmed milk
2 tbsp basil, fresh, chopped
1 cup dried pasta, any type, preferably fusilli, cooked and kept hot

Directions

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Spray low fat cooking spray in a large frying pan over medium-high heat. Add garlic and sauté 1 minute. Add tarragon and stir to coat. Add chopped tomatoes, tomato puree and vodka; simmer 10 minutes.

Dissolve cornflour in milk and whisk until blended. Add mixture to frying pan and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil.

Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot.

POINTS value :3.5
Servings :4
Preparation Time: 15 min
Cooking Time: 14 min

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2 eggs, beaten
1/2 – 3/4 c. freshly grated Parmesan cheese
1 1/2 – 2 c. heavy cream
1 lb. fettuccine, cooked al dente
Salt & pepper, if needed

Directions

Cook fettuccine to al dente doneness, drain. Meanwhile, cook bacon in skillet until crisp, drain and crumble. Combine bacon, chopped ham and fettuccine in skillet. Combine eggs, cheese and cream in small bowl. Add to fettuccine, bacon and ham. Heat, stirring constantly until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry. Serve immediately.

Makes 4-6 servings

Ingredients

1 package (16 ounces) linguine
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/3 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1/4 teaspoon salt

1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

1/8 teaspoon pepper
1/4 cup olive oil

1 package (2 pounds) frozen cooked small shrimp, thawed
1/2 cup shredded Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender.

Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese.

Makes 8 servings
Prep Time: 25 minutes

Ingredients

12 oz uncooked ground turkey breast

2 tsp garlic herb seasoning, or Italian seasoning

1 sprays cooking spray
6 oz canned tomato paste

1/2 cup fat-free, reduced-sodium chicken broth
1 tsp dried oregano
12 oz uncooked whole-wheat spaghetti
1/4 cup basil, fresh, chopped
14 oz canned diced tomatoes, w/ green pepper, celery, onion

Directions

Combine turkey breast and Italian or garlic herb seasoning in a bowl; mix well to combine. Shape mixture into 16 meatballs (about 2 tablespoons each).

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When pan is hot, add meatballs and saute until browned on all sides, turning frequently, about 5 minutes. Add diced tomatoes, tomato paste, chicken broth and oregano; mix well. Bring to a simmer, reduce heat to medium-low and simmer until meatballs are cooked through and sauce reduces slightly, about 10 minutes.

Meanwhile, cook spaghetti according to package directions without oil. Drain, cover to keep warm and set aside.

Remove meatball mixture from heat and stir in basil. Spoon meatballs and sauce over spaghetti to serve. Yields about 1 1/3 cups of spaghetti, 4 meatballs and 1/2 cup of sauce per serving.

POINTS value of: 9
Servings: 4
Preparation Time: 15 min

Cooking Time: 18 min

Ingredients

30 g fresh coriander
30 g parsley
1 tablespoon lemon juice
5 spray low-fat cooking spray
1 tablespoon water

1 heaped teaspoon dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper, black
600 g cooked pasta, use linguine
600 g chicken breast, uncooked, skinless, 4 x 150g pieces

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Directions

Preheat oven to 180C/350F.

In a food processor, process all sauce ingredients until well-blended.

Coat each chicken breast generously with sauce and place on a baking pan lined with aluminum foil. Bake until chicken is no longer pink in center, approximately 20 minutes.

Serve each breast on top of the linguine.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 tbsp Fresh Parsley, finely chopped

Brandy Cream Sauce

1/4 cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
1/2 tsp Thyme, Dried
Shells from lobster (see pasta recipe)
1 cup Heavy Cream
1/2 cup of Chicken Broth
1 1/4 tsp Cornstarch
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2 tsp Water, cool tap
2 tbsp Brandy
Salt and White Pepper too taste

Directions

Prepare Brandy Cream Sauce (see recipe below).

Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside.

Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces.

Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce.

Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta).

Serve Hot with a sprinkling of fresh chopped parsley

Makes 2-3 servings

Brandy Cream Sauce
Combine the cornstarch and cold water in a small cup and set aside.

In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat.

Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.

Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.

Ingredients

4 medium shallot(s), peeled and left whole
2 tsp olive oil

8 1/2 oz silken tofu
1/2 cup watercress, tough stems removed
1/4 cup parsley, flat leaf variety, leaves only
3 Tbsp fresh lemon juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

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9 cup cooked whole-wheat spaghetti

Directions

Preheat oven to 450F.

Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening.)

Put tofu, watercress and parsley in a blender and blend on low for 20 seconds; scrape down sides of container. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container. Season to taste with salt and pepper. Blend on low for 20 seconds more. Serve over spaghetti. Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving. (Note: Store any extra sauce in refrigerator for up to 5 days.)

Makes 6 servings
Prep Time: 15 minutes

Cook Time: 25 minutes

1 package (9 oz) Buitoni Refrigerated Herb Chicken Tortellini

2-1/2 cups cooked shredded chicken
Buitoni Refrigerated Freshly Shredded Parmesan Cheese
Sliced green onions

Directions

Combine chicken broth, corn, and tomatoes and juice in large saucepan. Bring to a boil over medium-high heat.

Add pasta and chicken; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Season with salt and ground black pepper. Serve with cheese and green onions.

Makes 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes