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Creamy Fettuccine with Shrimp and Bacon
- 1 lb uncooked fettuccine
- 2 bacon slices (uncooked)
- 1 lb large shrimp (peeled and deveined)
- 1 garlic clove (minced)
- 1 1/2 cups frozen green peas (thawed)
- 1 cup shredded carrot
- 2 cups 2% reduced-fat milk
- 2 Tbs all-purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup grated Parmesan cheese ((4 ounces))
- 1/2 cup chopped fresh flat-leaf parsley (divided)
- Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
- Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
- Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
- Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.
Creamed Spinach
- 2 bags fresh spinach ((10-ounce))
- Cooking spray
- 2 Tbs minced shallots
- 2 tsp all-purpose flour
- 1/8 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup fat-free milk
- 1/2 cup tub-style light cream cheese (softened)
- Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
- Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated
Flank Steak with Creamy Mushroom Sauce
- 1 pound flank steak — trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup chopped shallots
- 4 ounces gourmet mushroom mix
- 1/3 cup water
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup fat-free sour cream
- Preheat broiler.
- Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
- Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.
Orange Mandarin Chicken
- 2 teaspoons dark sesame oil
- 16 ounces skinless (boneless chicken breast halves)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 11 ounces mandarin oranges in light syrup — undrained
- 1/2 cup chopped green onions
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 teaspoon bottled minced garlic
- 1/2 cup fat-free (less-sodium chicken broth)
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
- While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.