Cellentani with Spinach and Sun Dried Tomatoes

Approx. 250 calories (3 grams of fat) per serving Recipe serves 2

Ingredients

• 4 oz Cellentani pasta
• 1/4 cup sun dried tomatoes
• 1 cup fresh spinach
• 2 tsp. capers
• 1 tsp. olive oil

Directions

1. Rehydrate tomatoes in warm water.
2. Boil pasta until almost Al Dente then drain (leave a little water).
3. Return pasta to the pan, on low heat.
4. Add spinach and sun dried tomatoes
5. Heat until spinach wilts.
6. Toss with olive oil.
7. Sprinkle with capers and serve.
   

Rigatoni Puttenesca

Approx. 270 calories (3 grams of fat) per serving. Recipe serves 4

Ingredients

• 6 oz. rigatoni pasta
• 2 large tomatoes
• 1 small onion
• 2 cups sliced mushrooms
• 1 Tbs. chopped garlic
• 2 Tbs. capers
• 2 Tbs. sliced black olives
• 1/8 cup basil
• 1 Tbs. red pepper flakes black pepper to taste
• olive oil

Directions

1. Lightly spray a non-stick pan with olive oil.
2. Saute garlic, onions, pepper and mushrooms until soft.
3. Add basil, capers, tomatoes, and black olives.
4. Serve over cooked and drained pasta.

Teriyaki Red Cabbage

Approx. 85 calories (2 grams of fat) per serving Recipe serves 3

Ingredients

• 2 cups red cabbage (shredded)
• 1 cup snow peas
• 1/2 cup carrots (sliced)
• 2 cups mushrooms (sliced)
• 1 tsp. chili oil
• 1 oz Teriyaki sauce
• 1 clove garlic (finely chopped)
• Crushed red pepper, to taste

Directions

1. Sauté the chili oil, garlic, and crushed red pepper.
2. Add the carrots.
3. Add the Teriyaki sauce and bring to a boil.
4. Add the snow peas, mushrooms, and red cabbage.
5. Cook until all the vegetables are tender, not soggy!
   

Spring Greens Salad

Approx. 50 calories (0 grams of fat) per serving Recipe serves 2

Ingredients

• 1 Roma tomato
• 1 shallot
• 1 cup asparagus (small)
• 2 cups baby greens (Spring blend)
• 2 Tbs. balsamic vinegar

Directions

1. Steam asparagus until tender. NOTE: This would have tasted better with roasted asparagus
2. Remove seeds from the tomato.
3. Slice the tomato and shallot.
4. Arrange greens, asparagus, tomato, and shallots on the plate.
5. Drizzle with balsamic vinegar.

Fruity Stir Fry

Approx. 300 calories (1 gram of fat) per serving Recipe serves 4

Ingredients

• 2 cups cooked rice
• 2 cups broccoli florets
• 2 cups snow peas
• 1 cup bean sprouts
• 1 red bell pepper
• 1 can pineapple chunks (no added sugar), with juice
• 4 cups fresh strawberries
• 1 oz Teriyaki sauce
• 1 clove garlic (finely chopped)
• 1 tsp. fresh ginger (finely chopped)
• red pepper flakes, to taste
• olive oil

Directions

1. Lightly spray a sauté pan with olive oil.
2. Sauté the garlic, ginger and red pepper flakes.
3. Add the red bell pepper.
4. Add the Teriyaki sauce and pineapple juice and bring to a boil.
5. Add the snow peas, broccoli, and bean sprouts.
6. Cook until all the vegetables are tender, not soggy!
7. Serve with cooked rice.
8. Garnish with pineapple and strawberries.
   

Rice and Beans

Approx. 275 calories (1 gram of fat) per serving Recipe serves 4

Ingredients

• 1 Tbs. garlic (finely chopped)
• 1 large green Anaheim chili
• 2 large red Serrano chilis
• 1 large tomato 2 cups black beans (soaked)
• 2 cups rice (cooked)
• 1/2 cup onion,
• chopped cilantro - chopped, to taste

Directions

1. Put all ingredients, except rice, into a crock pot.
2. Cook on medium heat for at least 8 hours.
3. Serve with rice and fresh cilantro.