Party Pasta Salad
16 ounces Dreamfields penne rigate
1 cup chopped cilantro
2 fresh avocados, peeled and sliced into wedges (save 1 for garnish)
8 ounces plain non-fat yogurt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon lemon juice
2 dry roasted chili peppers, crumbled
1/2 cup chopped red onion
1 cup chopped peeled baby carrots
1/2 cup chopped celery
1 can (6-8 ounces) canned shrimp, drained
1 can (6-8 ounces) canned crab, drained
tostada strips—purple, red, plain
Serve in a tostada shell bowl
1) Prepare pasta according to package directions; rinse in cold water and drain well.
2) Prepare dressing by combining in a blender: avocado, yogurt, cumin, salt, _ cup cilantro, lemon juice, and one of the chili peppers. Blend until smooth and creamy.
3) In a medium mixing bowl, combine dressing with all other ingredients and pasta and refrigerate for at least 1 hour.
4) For serving, transfer pasta salad into tostada shell bowl and garnish with tostada chip strips.
Yields 12 servings. Calories: 220. Fat: 4 grams. Protein: 13 grams. Digestible Carbs: 8 grams
Dreamfields pasta is sold at Publix and is available in 4 shapes: spaghetti, elbow macaroni, penne rigate and linguine. Approximate retail value of the 16 oz. box of all varieties is $2.59. More information about Dreamfields, including complete nutritional information, is available at www.dreamfieldsfoods.com.
How Do You “Look Great Naked?”
Tell Dreamfields your best healthy pasta recipe and win a day with well-known fitness authority Brad Schoenfeld. Contest deadline is July 31, 2006. Everyone has a secret recipe they use to look great naked and Dreamfields pasta wants to know yours. No entry fee is required and no purchase is necessary to win. Limit one entry per household. See official rules for details at www.dreamfieldsfoods.com. Simply submit a healthy recipe using Dreamfields to Look Great Naked with Brad Schoenfeld and Dreamfields c/o BHGPR, 546 Valley Road, Upper Montclair, NJ 07043. Include a self-addressed envelope along with recipe. Participants can also enter by emailing their recipes to lee.mako@bhgpr.com.
|
PASTA ISN'T ALWAYS THE DIET BUSTER
Now is the time people are thinking about trying on bathing suits. On average, people gain five pounds during the winter and holiday season, mostly due to poor food choices and portion control. This spring, don’t just shed your clothes—shed that excess weight too!
According to Brad Schoenfeld, a health and fitness expert, author of the best selling “Look Great Naked” book and video series and author of the new 28-Day Body Shapeover, you can avoid the “body-fat blues” if you eat right and consume the right types and amounts of carbohydrates, proteins and fats.
“I eat pasta several times a week and still maintain six percent body fat,” says Brad Schoenfeld. “Everyone tends to think that pasta isn’t conducive to a slim waistline, but that isn’t true.
One grand prize winner will receive a personal training day in New York with celebrity fitness trainer and nutrition expert Brad Schoenfeld; a copy of Brad’s Look Great Naked book and a Dreamfields Healthy Living Pasta gift basket (Total ARV: $2,500—will include transportation to New York and hotel accommodations for 2 nights) Five runners-up will receive a Dreamfields Healthy Living Pasta luxury gift basket (Total ARV: $75). Every participant will receive a coupon for Dreamfields pasta just for entering. Only one entry per household.
The following recipe has been supplied by Dreamfields pasta, a new product that has a 65% lower glycemic index as compared to regular pasta, and contains twice the fiber of regular pasta. It also has only five grams of digestible carbohydrates verses regular pasta at 40 grams.
Linguine with Almond-Crusted Chicken Breast
16 ounces Dreamfields Linguine
2 5-oz. skinless, boneless chicken breasts
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup finely chopped green onion (2 green onions)
1/2 cup chopped fresh basil
1/2 cup skim milk
Juice of one lemon (1/4 cup)
1/2 teaspoon each salt and pepper
1/2 cup seasoned bread crumbs
1 cup slivered almonds, toasted and then coarsely ground
1) Prepare pasta according to package directions; drain well
2) In a medium bowl, mix together milk, lemon juice, and salt and pepper.
3) In a medium bowl, mix together bread crumbs and toasted almonds.
4) Pound chicken until size doubles. Dip chicken into milk and lemon juice mixture. Allow mixture to drop off and then coat chicken in bread crumb mixture to coat well.
5) Heat oil in sauté pan and cook garlic, onion and basil for 5 minutes over medium-high heat, stirring frequently.
6) Place chicken in sauté pan and cook for 5 minutes over medium heat. Add wine, turn chicken over and cook for 5 more minutes or until no longer pink.
7) Remove chicken breasts and cut into _ inch julienne strips. Transfer cooked pasta into sauté dish to absorb remaining juice from chicken.
8) Place chicken over a bed of spaghetti and serve immediately. Garnish with additional chopped fresh basil and toasted slivered almonds, if desired.
Garnish with fresh basil, whole or slivered almonds (toasted). Could also have a lemon rind.
Yields 6 serving. Calories: 509. Fat: 14 grams
Protein: 27 grams Digestible Carbs: 16 grams
|
