Archive for July, 2011

1 pound bay scallops
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, finely chopped
1 package (9 ounces) frozen artichoke hearts, thawed and drained
1 cup cherry tomato, cut in fourths
1 cup shredded spinach or romaine
1 tablespoon lemon juice

1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

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slmetcal July 20th, 2011      Comments Off

Grilled Chicken With Linguine and Pesto

Estimated Times
Preparation Time 20 mins.
Cooking Time 10 mins.

1 package (9 ounces) BUITONI Refrigerated Linguine, prepared according to package directions

4 (about 1 pound total) boneless, skinless chicken breast halves, grilled and diced

3 tablespoons olive oil

3 cloves garlic, finely chopped

1 container (7 ounces) BUITONI Refrigerated Pesto with Basil

1/2 cup chopped walnuts, toasted, divided

1/4 cup (1 ounce) grated Parmesan cheese

HEAT oil in large skillet over medium-high heat. Add garlic; cook for 1 minute.
Add chicken, pesto, pasta and 1/4 cup nuts.
Cook until mixture is heated through. Top with remaining nuts and cheese.

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slmetcal July 17th, 2011      Comments Off

Asian Cole Slaw

Ingredients

1 pound pre-packaged cole slaw mix
2 packs Ramen noodles (chicken flavor), broken up
one bunch green onions chopped
1 cup sunflower seeds
1 cup cashews

Dressing mix:
1/3 cup white vinegar
1/4 cup oil
1/2 cup sugar
2 package ramen season packets

Mix together in jar with tight fitting lid and shake.

Preparation

Cook noodles according to package directions and rinse in cold water. Add cole slaw mix and green onions. Cover with dressing and toss. Add sunflower seeds and cashews before serving.

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slmetcal July 9th, 2011      Comments Off