Zing! Wham! Pow!—Your taste buds, after one bite of this dish. Have you ever had your mind blown by something ridiculously simple? (See: sea salt on chocolate chip cookies. Tilting your glass sideways before pouring in your beer. Jeans that actually fit.) Our chefs have done the same thing here by adding bright, tangy lemon juice to a creamy sauce. This one simple step transforms pasta into something other-wordly. Don’t believe us? Try it for yourself!
1) Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and finely chop garlic. Zest and quarter lemon.
2) Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3) While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until browned and softened, 7-8 minutes. Season with salt and pepper. Transfer to a plate.
4) Meanwhile, pat chicken dry with paper towels. Season with half the thyme (all the thyme for 4 servings), salt, and pepper. Once zucchini is done, heat a drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add garlic and cook until fragrant, 1 minute. Reduce heat under pan to low.
5) Stir pasta, zucchini, cream cheese, sour cream, stock concentrate, half the lemon zest, ¼ cup pasta cooking water (⅓ cup for 4 servings), 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice into pan with chicken until thoroughly combined. Turn off heat; season with salt and pepper. (If sauce seems too thick, add more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.)
6) Divide pasta between bowls. Top with as much remaining lemon zest as you’d like. Serve with remaining lemon wedges on the side.
Ingredients: 4 medium Potatoes, peeled 1/2 lrg Sweet Onion, diced into 1/4" pieces (white or red can be used, or substitute challets, 3 to 4) 3 cloves Garlic, crushed or finely minced 1/3 c Flour 3/4 Tablespoons Sea Salt Black Pepper, to taste 2 large Eggs, beaten 1/4 cup Oil, preferably peanut oil, grape seed oil, or other high flash point oil Directions: - Line bowl with several paper towels, then grate potatoes. - Using more paper towels, squeeze out as much water from the potatoes as you can. - After potatoes are as dry as you can get them, discard paper towels. - Add onion, garlic, flour, salt, pepper, and eggs then stir to combine. - Heat saute pan over medium to med.-high heat, add oil, then when oil is hot place large spoonfuls of potato mix into the pan. - Flatten each pancake to approx. 1/2" thick. - Cook to golden brown on one side (approx. 2-3 min.) then brown the other side. - Remove and pat dry with paper towels. - May be kept warm in a 300F oven. - As you cook each batch, stir the potato mix before spooning into pan and add more oil to pan if needed. - Serve warm. - Serve plain or dress up with some sour cream & chives, honey, a sprinkling of cheese, or whatever creative accompaniment you can think of. - Can also wait until next day and makes excellent sandwich bites.
Ingredients: Serves 8 4 lb pork spare ribs 1 cup brown sugar 1/4 cup ketchup 1/4 cup soy sauce (your choice) 1/4 cup Worcestershire sauce (your choice brands) 1/4 cup rum (can use any brand) 1/2 cup chili sauce 2 clove garlic, crushed 1 tsp dry mustard 1 dash black pepper Directions: - Preheat oven to 350 degrees F. - Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. - Unwrap and drain drippings. - Place ribs in large roasting pan. - In bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. - Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate overnight. - Preheat grill for medium heat. - Position grate four inches above heat source. - Brush grill grate with oil. - Place ribs on grill and cook for 30 minutes, basting with marinade. - Ribs will have a somewhat blackened crust. - Take off grill, let rest for 10 minutes. - Carve and serve hot.
Ingredients: 1 large head Cauliflower (cut into bite size pieces) 6-8 strips bacon (your choice of brands - cooked and crumbled) 6 Tablespoons chopped Chives 1/2 cup Mayonnaise 1/2 cup sour cream (your choice of brands) 2 cups Colby Jack Cheese 8 oz sliced mushrooms (for those who don't like them, leave out) Directions: - preheat oven to 425F - In large pot boil water and cook cauliflower (8-10 min) - In large bowl combine sour cream, mayo, 1/2 of bacon, 3 tbs chives - add cheese, mushrooms (optional) and mix well - place in baking dish, cover with remaining cheese and the rest of bacon - Bake for 15-20 minutes until cheese is melted - Top with remaining chives and serve. - Enjoy!
Here's a recipe fromThe Mayo Clinic Diet that's backed by Doctors! You can see the difference delicious, nutritious foods make.
Mixed berry whole-grain coffee cake
Ingredients
1/2 cup skim milk
1 tablespoon vinegar
2 tablespoon canola oil
1 teaspoon vanilla
1 egg
1/3 cup packed brown sugar
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup frozen mixed berries, such as blueberries, raspberries and blackberries (do not thaw)
1/4 cup low-fat granola, slightly crushed
Instructions
Heat oven to 350 F. Spray an 8-inch round cake pan with cooking spray and coat with flour.
In large bowl, mix the milk, vinegar, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold half the berries into the batter. Spoon into the prepared pan. Sprinkle with remaining berries and top with the granola.
Bake 25 to 30 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Serves 8.
Nutritional Information Amount per serving
Calories: 160
Cholesterol: 25 mg
Total fat: 5 g
Saturated fat: 0 g
Trans fat: 0 g
Sodium: 140 mg
Total carbohydrate: 26 g
Dietary fiber: 3 g
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