"Meatless Monday" Recipe of the Week - Linguine with Walnut Lemon Cream Sauce

This week's "Meatless Monday" Recipe of the Week is - Linguine with Walnut Lemon Cream Sauce. My neighbor sent me this recipe, photo, and web link to the CooksRecipes website. Anything topped with Walnuts has to be good! As I said you can find this dish at the CooksRecipes website. Check the site out and their huge selection of recipes., one of the best! So Enjoy and Eat Healthy in 2018!   https://www.cooksrecipes.com/index.html

Linguine with Walnut Lemon Cream Sauce
This speedy main meal is ready in less than 30 minutes. Zesty lemon and crunchy walnuts make this pasta scrumptious! Garnish with extra grated lemon peel and walnut halves.

Recipe Ingredients:
1 cup whipping cream
1 teaspoon grated lemon peel

1 pound linguine uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped, toasted California Walnuts
2 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Cooking Directions:
1 - In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
2 - Cook pasta according to package directions.
3 - Meanwhile, in large skillet, melt butter; sauté mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and ground black pepper; sprinkle with parsley.

Makes 4 servings.
https://www.cooksrecipes.com/mless/linguine_with_california_walnut_lemon_cream_sauce_recipe.html

Healthy Pasta Recipes for People with Diabetes

From the Diabetic Living Online website its Healthy Pasta Recipes for People with Diabetes. Delicious and Diabetic Friendly Past Dishes like; Veggies & Turkey and Pasta, Four-Cheese Macaroni and Cheese, and Fresh Herb Shrimp Linguine. Find these and all the rest at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Healthy Pasta Recipes for People with Diabetes

Yes, people with diabetes can eat pasta! From lasagna to linguine, our tasty pasta recipes will fill you up without weighing you down with extra carbs or calories. Enjoy a yummy, diabetic pasta dinner tonight!




Veggies, Turkey and Pasta

This slow-cooked pasta topper makes dinner easy. Throw the low-fat turkey tenderloin and veggies into the slow cooker for the day, and make the pasta you prefer. When you're ready for dinner, combine and enjoy......


Four-Cheese Macaroni & Cheese

Mozzarella, sharp cheddar, Muenster, and garlic-and-herb cheeses combine for the ultimate cheesy comfort-food combination. What makes it hearty and healthy? Don't tell, but we've added butternut squash!.....


Fresh Herb Shrimp Linguine

The fresh rosemary in this pasta recipe is a perfect complement to the buttery flavor of the garlic-infused shrimp. With eight simple ingredients, this quick and easy dish is great for busy weeknights......




* Click the link below to get all the Healthy Pasta Recipes for People with Diabetes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/healthy-pasta-recipes-people-diabetes

Leftovers: Shrimp w/ Pasta Roni – Italian Herb Pasta

Dinner Tonight: Leftovers -  Shrimp w/ Pasta Roni – Italian Herb Pasta








Started my morning off by Scrambling 2 Eggs, fried 2 Jennie – O Turkey Breakfast Sausage Links,

toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! Outside its in the 70's, a bit more humid, with passing rain all day. Not much to do but do some cleaning the house.Everything done so I met a friend of mine that was in town over at a B-W 3'S and  kicked back to watch an afternoon of some College Football. For Dinner tonight its Leftover Shrimp w/ Pasta Roni – Italian Herb Pasta.





When I prepare a Pasta and Shrimp Dish and there are leftovers you almost always count on my

Dinner the next day will be leftovers, like tonight! Just can't let Pasta and any seafood go to waste. So there was plenty of leftovers left from last night's Shrimp w/ Pasta Roni – Italian Herb Pasta. I have a microwave plate with warming lid, which I used to reheat everything. Both the Past and Shrimp were just as good the second time around! For dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar. I've left the original post from last night below, for cooking instructions and description, Enjoy!
 



For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let

them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.




So tonight I'm using a box of Pasta Roni Rustic Recipes Olive Oil and Italian Herb.It comes with the

Pasta (Linguine) and Olive Oil and Herb Seasoning. I added; 1 3/4 cups of water and 1Tbsp. of Light Olive Oil. Then to prepare it; In a medium saucepan bring water and Olive Oil to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Olive Oil and Herb Seasoning are perfect with the Linguine. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese. Just too good, this makes one delicious Shrimp and Pasta Dish!









Pasta Roni Rustic Recipes Olive Oil and Italian Herb
Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguine with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

What You'll Need
1 3/4 cups of water
1 tablespoons of olive oil

What You'll Do:
1 - In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 - Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 - Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

As Packaged
Serving Size: 2.0 oz (56 g/about 1 inch circle dry pasta & 1 Tbsp sauce mix) (1 cup prepared)
Servings Per Container: about 2.5 (dry)

Amount Per Serving% Daily Value

Calories 200
Calories from Fat 25
Total Fat 2.5g3%
Saturated Fat 0.5g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 700mg29%
Total Carbohydrate 38g13%
Dietary Fiber 2g9%
Sugars 2g
Protein 8g

http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_Italian_Herb/Featured

Shrimp w/ Pasta Roni – Italian Herb Pasta

Dinner Tonight: Shrimp w/ Pasta Roni – Italian Herb Pasta




Started the morning off with Scrambled Eggs and Toast. Scrambled 2 medium size Eggs that I

seasoned with Salt and Pepper. Then I toasted a couple of slices of Healthy Life Whole Grain Bread and made my morning cup of Bigelow Decaf Green Tea. Nice start to the day! Another day of showers on and off all day. High was around 68 degrees. Had to trim the vine again that lines the driveway. It grows so quickly, I have to trim it every 2-3 weeks. Took my Hoveround chair out and cleaned it up. Back inside did a few things around the house, and all caught up for the day. For Dinner tonight its Shrimp w/ Pasta Roni – Italian Herb Pasta.
 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let

them thaw overnight in the fridge. I love the Shrimp and Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.





So tonight I'm using a box of Pasta Roni Rustic Recipes Olive Oil and Italian Herb.It comes with the

Pasta (Linguine) and Olive Oil and Herb Seasoning. I added; 1 3/4 cups of water and 1Tbsp. of Light Olive Oil. Then to prepare it; In a medium saucepan bring water and Olive Oil to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Olive Oil and Herb Seasoning are perfect with the Linguine. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese. Just too good, this makes one delicious Shrimp and Pasta Dish! Also had a slice of Healthy Life Whole Grain Bread, lightly buttered. For dessert later a bowl of Dole Sliced Peaches.

Pasta Roni Rustic Recipes Olive Oil and Italian Herb

Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguine with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

What You'll Need

1 3/4 cups of water
1 tablespoons of olive oil

What You'll Do:
1 - In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 - Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 - Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

As Packaged
Serving Size: 2.0 oz (56 g/about 1 inch circle dry pasta & 1 Tbsp sauce mix) (1 cup prepared)
Servings Per Container: about 2.5 (dry)

Amount Per Serving% Daily Value

Calories 200
Calories from Fat 25
Total Fat 2.5g3%
Saturated Fat 0.5g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 700mg29%
Total Carbohydrate 38g13%
Dietary Fiber 2g9%
Sugars 2g
Protein 8g

http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_Italian_Herb/Featured

25-Minute Recipes

From the Diabetic Living Online website its 25-Minute Recipes. Short on time but still want a delicious and healthy meal? That's no problem with these 25-Minute Recipes from Diabetic Living. Recipes including; Tarragon Chicken Linguine, Mushroom Scrambled Eggs, and Kiwi Chicken Tostadas. Find them all at one of my favorite recipe sites, Diabetic Living Online.  http://www.diabeticlivingonline.com/


25-Minute Recipes

Think you don't have time to fix a healthy meal? Think again! These quick and easy, nutritious meals come together in 25 minutes or less.



Tarragon Chicken Linguine

Cooking broccoli with the linguine lets you use less pasta overall and save on cleanup at the same time.....


Mushroom Scrambled Eggs

Bacon (just a little), mushrooms, and tomato make this egg dish work for breakfast, lunch, or dinner!....


Kiwi Chicken Tostadas

Look for baked tostada shells in the Mexican-food section of your supermarket.....



* Click the link below to get all the 25-Minute Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/25-minute-recipes

Scallops with Linguine and Baked Cheesy Bread

Dinner Tonight: Scallops with Linguine and Baked Cheesy Bread

Another windy Spring Day out today. In the 60's or 70 today with more rain on the way. Went out today and bought my Mom 5 new Knockout Rose Bushes, the harsh Winter killed all 5 she had. A pre Mother's Day gift for her. Stopped by the store and picked up a couple of items for dinner tonight and for tomorrow. For dinner tonight it's another new one, Scallops with Linguine and Baked Cheesy Bread.








Another new recipe from the Simply Delicious/Taste of Home Magazine, Scallops with Linguine and Baked Cheesy Bread. Seafood and Pasta, always a great pairing! To prepare I'll need Ronzoni Healthy Harvest Whole Grain Linguine, 1 tablespoon Cornstarch, 1 cup Swanson Low Sodium Chicken Broth, 2 tablespoons additional Chicken Broth, 1-1/2 teaspoons Blue Bonnet Light Butter, 1 Garlic Clove (minced), 3/4 cup sliced fresh Mushrooms, 2 Green Onions (sliced), 1/4 cup grated Carrot, 1/2 pound Bay Scallops, and 1-1/2 teaspoons minced fresh Parsley.

Then to prepare it I started by cooking my  linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Served the scallops with linguine. Wow what a delicious dish this turned out to be, another keeper recipe! The full recipe and web link are at the bottom of the post. If you like the combo of Seafood and Pasta, give this one a try. I also baked up some Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Jello Sugar Free Dark Chocolate Pudding.









Scallops with Linguine Recipe

Ingredients
2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Directions
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.


Nutritional Facts
1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.


http://www.tasteofhome.com/recipes/scallops-with-linguine?_mid=2271465&_rid=2271465.1311011218.142687&_mid=2271465&_rid=2271465.1311011218.142687

Wild Idea Buffalo Recipe of the Week - Buffalo Pastrami & Zucchini Linguine

Can it get much healthier, Buffalo Pastrami & Zucchini Linguine! Another good one from Jill O'Brien of Wild Idea Buffalo.


Buffalo Pastrami & Zucchini Linguine (Serves 2)

By: Jill O'Brien



Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguine, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated Parmesan
Cooking Directions:

Prepare Buffalo Pastrami and linguine as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
Add basil pesto and toss lightly.
Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with Parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.


http://wildideabuffalo.com/2012/6322/






8 oz. Buffalo Pastrami

We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.


http://buy.wildideabuffalo.com/products/8-oz-buffalo-pastrami