Tags: Be Fit, DSME, Easter, Eggs, lunch, nutrition, recipe, spring
1 tbsp olive oil
1 pound asparagus, ends trimmed and spears cut into 1 inch pieces
2 garlic cloves, minced
1 pint cherry tomatoes
8 ounces (half a box) whole wheat penne pasta
2 ounces pecorino cheese (½ cup grated)
½ tsp kosher salt
½ tsp black pepper
¼ cup fresh basil leaves, roughly chopped
In a large saucepan, boil water for the pasta. In a large skillet, heat the oil on medium heat and then add the asparagus; cook for 3 to 4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes and cook for about 5 minutes, or until the tomatoes soften, stirring occasionally.
When the water is boiling, add the pasta and cook until al dente (see the package for directions). Meanwhile, in a medium bowl, combine the cheese, salt, pepper, and eggs; whisk to fully combine. When the pasta is cooked, drain it, reserving about ¼ cup pasta water.
Add the reserved pasta water, egg mixture, and pasta back to the saucepan. Stir in vegetables and cook on low until the sauce thickens slightly (this will only take about a minute). Top with basil and serve.
Yield: 4 servings
Nutrition Information per Serving: Calories 340 • Protein 15g • Sodium 420mg • Carbohydrate 40g • Fiber 7g • Fat 9g • Sat fat 3g
Recipe adapted from Cooking Light
Tags: breakfast, brunch, Diabetes, DSME, Easter, healthy eating, herbs and spices, pear
A fresh idea for Sunday brunch from the Be Fit Program.
You can substitute other herbs, like parsley or basil, for the cilantro. Fresh rosemary or oregano can also be used, but use much less because they are stronger-flavored. This recipe is also gluten free, but be sure to check your spices if you have Celiac disease.
1 pound- ground turkey meat (look for 93% lean or ground turkey breast)
¾ cup- diced pear
¾ cup -diced red pepper
½ cup -diced red onion
¼ cup- chopped cilantro leaves
1 tsp -dried sage (or ½ -1 tbsp chopped fresh sage)
½ tsp -salt
½ tsp- ground cumin
½ tsp -ground allspice
½ tsp- crushed red pepper
1½ tbsp- canola oil
In a large bowl, combine all ingredients except the canola oil. Shape into 8 patties (½ inch thick).
Heat a large sauté pan on medium heat and add half the canola oil and half the shaped patties. Cook patties about 4 minutes per side, until slightly golden brown with an internal temperature of 165 degrees.
Drain the patties on paper towels. Wipe out any bits in the pan and repeat with the remaining oil and patties.
Yield: 4 servings (serving size 2 small patties)
Nutrition Information per Serving:
Calories: 260 • Protein: 22 g • Sodium: 375 mg • Carbohydrate: 10 g • Fiber: 2 g • Fat: 15 g Sat Fat: 3 g