Jess's Recipes

Ingredients 8 ounces uncooked linguine 1/3 cup flat-leaf parsley leaves 1 tablespoon chopped fresh oregano 2 teaspoons grated lemon rind 2 tablespoons olive oil 2 cups vertically sliced red onion 1/4 teaspoon crushed red pepper 4 garlic cloves, sliced 1/2 cup white wine 1 1/2 pounds littleneck clams 2 tablespoons butter 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain well. 2. Finely chop parsley; add oregano and rind. 3. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells. 4. Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well. Nutritional Information --------------------------------------------------------------------

Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread Makes 1 regular loaf, or 2 mini loaves Ingredients: 1 stick of salted butter, softened to room temp. 1/2 cup sugar 1 egg 2 large ripened bananas mashed ( or 2.5 small bananas) 1 tsp. vanilla 1 cup flour 1 tsp. baking soda 2 Tbl. cocoa powder 1/2 cup of sour cream 1 cup of mini chocolate chips (regular chocolate chips work too) *optional 1/2 cup of chopped walnuts Directions: Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable). Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. Remove from he

This recipe is from skinnytste.com Mexican Shrimp Cobb Salad Gina's Weight Watcher Recipes Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7 Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g Sodium: 588 mg  For the Shrimp: 16 oz cooked large shrimp, peeled chipotle chili powder to taste 1 tbsp lime juice salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn) 2 tbsp red onion, divided 2 tbsp cilantro, chopped juice of 1/2 lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe hass avocado, diced 1 cup reduced fat Sargento Mexican Blend shredded cheese Directions: Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.  Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle di

From www.themeaningofpie.com. I'm going to make this soup this weekend since I have a HUGE zucchini from my garden. 2 pounds fresh zucchini, cut into pieces 3 Tablespoons butter 1 medium onion, diced 1 Tablespoon chicken base (I used Better than Bouillon) ¼ cup half & half ½ cup chicken broth or reserved cooking water Prepare a large pot of boiling water. Add the zucchini rounds and boil them for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender. Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like. Note: If you p

Cilantro Lime Shrimp Tacos Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 6 oz • Points: 4 pts Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g To Cook the Shrimp: 2 tsp olive oil 2 lb shrimp, shelled and deviened 6 cloves garlic, crushed 1/2 cup chopped fresh cilantro 1 lime salt and pepper Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot. To make the Cilantro Lime Shrimp Tacos: On a tortilla, top shrimp with shredded lettuce or cabbage and an avocado creme sauce (throw fresh avocado, reduced fat sour cream, fresh lime juice and fresh cilantro in the food processor and blend until smooth.) Serve with black beans.

Ingredients Pesto: 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Crostini: 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Directions For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the