Tuesday, August 24, 2010


The flavors of the shrimp with the linguica (and that clam juice) all play off each other. Don't forget your ground pepper and you can top with your favorite, grated cheese!cut up two shallots, saute w/a bit of EVOO, cut up linguica very tiny and add in pan, slice up peppers (I used an orange bell pepper), saute some more, now chop up 2 cloves of garlic and add them, put in shrimp and mix all around, ADD 3 Tablespoons of butter ... add clam juice AND chicken or veggie broth bring to a boil and take off heat. Cook Penne to your liking and throw it over the pasta! Y U M!

Here it is with Penne!! So yummy!

Saturday, August 21, 2010

heart healthy spaghetti with clams & corn (hint of a summer clambake Made EASY!).

First photo to the left  is BETTER as that was from the inspiration photo:) you can see mine is different! Tasted GREAT!!!!!!! A HUGE HIT!!!
I am not sure but this may have come Cooking Light Magazine or Eating Well.

You can make this a number of ways and basically use what you have and like. Start with some olive oil in a pan, saute with garlic (chopped), shallots (or a red onion or both), red or green bell pepper--add some clam juice and chicken broth before anything really browns up on ya....grate some fresh corn or use some frozen and throw that in (best if you grill your fresh corn and use that--extra yummy!), now throw in your clams (try buy FRESH, whole clams for this recipe)...I boiled whole wheat pasta and threw that in...add lemon and parsley at the end--top with your favorite grated cheese--ENJOY this easy clambake!!!

Summer-Veggie Filled Frittata

 A frittatta is not only easy to make but you can really control the calories and fat!
Use more egg whites than whole eggs, load it up with tons of good, seasonal veggies to use even less eggs

4 eggs whites, 3 eggs yellow, asparagus, zucchini, summer squash, mushrooms, olive oil, garlic, tomatoes, basil, dill, yellow onion, shallot, green scallion onion, 2 types of cheeses on top baked ..sea salt. ground pepper(black), green bell pepper

Tuesday, August 17, 2010