Feta – Topped Flank Steak
Serves 6
Heat Broiler. In bowl, combine 2 cloves of garlic, peeled and minced, 2 Tbs. rosemary, 1 Tbs. each salt and pepper. Place 1 flank steak (about 1 ½ lbs.) on rack in broiler pan; brush with ½ garlic mixture. Broil steak 5 min. Turn; brush with remaining mixture. Broil 5 min. more, or until meat thermometer reads 140˚ F for medium – rare. Top with ½ cup feta cheese in oil with herbs and spices.
Prep Time: 10 min. Total Time: 20 Min.
Beet Salad
Serves 6
Place 1 head Boston lettuce, torn, on serving plate. Arrange 1 can (15 oz.) beets, drained and sliced, and 1 English cucumber, halved lengthwise and sliced, on greens. In bowl, combine ¼ cup sliced scallions and ¼ cup oil and vinegar salad dressing. Drizzle over salad; toss to blend, if desired.
Prep Time: 10 min. Total Time: 10 min.
Multi-Bean Toss
Serves 6
In skillet coated with oil – flavored cooking spray over medium heat, cook 1 red pepper, cored and cubed, 5 min., stirring frequently. Stir in 1 pkg. (10 oz.) frozen green beans, 1 can (19 oz.) chickpeas, drained, ¼ cup prepared sun – dried tomato pesto and 2 Tbs. water. Cook 4 min. Stir in ½ cup pitted kalamata olives, chopped.
Prep Time: 5 min. Total Time: 15 min.
Shrimp Alfredo
Serves 10
Heat broiler. In saucepot filled with salted boiling water, cook 1 box (16 oz.) low-carb linguini; drain. Meanwhile, thread 1 lb. large shrimp, peeled and deveined, and 1 zucchini or squash, sliced, on rosemary branches. Coat with cooking spray. Broil 8 min., turning once; remove. In saucepot, combine 1 jar (16oz) Alfrado sauce, like Classico, and 1 Tbs. tomato paste; simmer 6 min. Spoon over pasta; top with shrimp and vegetables.
Prep time; 5 min. total time: 15 min.
Per serving: Cal 288 Pro.15g Carb.37g Fiber2g Chol.86mg Sod.434mg
Fat: Sat.3g Trans.1g Mono. 0g Poly.1g
Antipasto Salad
Makes 4 Servings
1 bag (10oz) Italian dressing blend like Dole
6 mozzarella sticks, halved
2oz. prosciutto di Parma, cut into 12 pieces
1/3 cup creaser dressing, like Newman’s own
1 Tbs. chopped sun-dried tomatoes
Place Italian salad blend on serving platter. Wrap mozzarella stick halves with prosciutto di Parma; arrange on top of greens. In food processor, combine Caesar dressing and sun-dried tomato mixture over wrapped mozzarella sticks. Refrigerate until ready to serve.
Prep Time: 10 min. Total time: 10 min.
Per serving: Cal.229 Pro.17g Carb4g Fiber1g Chol.40mg Sod.808mg
Fat: Sat.8g Trans.6g Mono3g Poly0g
Creamy Fettuccine and Shrimp
Makes 4 Servings
1 lb. large shrimp, peeled and deveined
¼ cup vodka
½ cup heavy cream
1 jar (28oz.) chunky pasta sauce, like Bertolli
8 oz. fettuccine, cooked and drained
Heat broiler. Thread shrimp on skewers or rosemary branches; coat with olive-flavored cooking spray. Season with salt and pepper, if desired. Broil 8 min., or until cooked through, turning once. Remove; set aside. Meanwhile-high heat, bring vodka, heavy cream and pasta sauce to a boil; reduce heat and cook 10 min. more. Serve sauce and shrimp skewers over hot pasta. Garnish with chopped fresh paesley, if desired.
Prep time: 5min. Total time: 20min.
Per serving: Cal600 Pro.30g Carb71g Fiber6g Chol.221mg Sod.1,059mg
Fat: Sat.8g Trans.6g Mono4g Poly.1g