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June 2018

Healthy Recipes

Salad Recipes

Green Pea and Peanut Salad

Green Pea and Peanut Salad Recipe
32 oz Frozen green peas 12 oz Spanish peanuts 8 oz Sour Cream 1 ts Water 1 tb Sugar 1 tb Gre...

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Spicy Country Pasta and Cheese Recipe

Spicy Country Pasta and Cheese recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spicy Country Pasta and Cheese recipe  PDF


2 tb Chopped onion
2 Garlic cloves, minced
1 ts Olive oil
1 c White or shitake mushrooms
sliced 1 c Canned italian tomatoes,
(reserve liquid), chopped 5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 c Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves 1. In a 3 quart microwavable casserole, combine onion, garlic and oil and
stir to coat. Microwave on high (100) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid and stir to com bine.
Cover and microwave on high for 7 minutes, stirring once every 3 minutes. 3. Add olives and pepper and stir thoroughly.
4. To serve, in serving bowl arrange pasta top with mushroom tomato
mi ture and toss to combine. Sprinkle with cheese and garnish with basil. Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: 3/4 fat e change, 2 1/8 vegetable e change, 2 bread e changes, 10 optional calories. Per serving: 275 calories

Spicy Country Pasta and Cheese recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
787 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Spicy Country Pasta and Cheese recipe  PDF   Healthy recipes RSS   New

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Jerusalem Artichoke with Mushrooms and Thyme
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2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

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Pasta and Pine Nuts

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