Penne Primavera with Shrimp

Ingredients
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
Directions
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and saut� for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving)
Calories:
419
Protein:
30 g
Sodium:
412 mg
Cholesterol:
150 mg
Fat:
11 g
Saturated Fat:
4 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
20 g

apple sausage breafast casserole

Apple Sausage Breakfast Casserole
6 Morningstar Farms® Maple Flavored Veggie Sausage Patties 1 small cooking apple, cored and chopped 1 tablespoon sugar 1/2 teaspoon cinnamon 4 cups cubed, firm-textured multigrain bread 1 1/2 cups shredded Cheddar cheese 6 eggs, beaten 1/3 cup sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1 1/2 cups fat-free milk

Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size pieces. Set aside. In small bowl toss together apple, 1 tablespoon sugar and cinnamon. Set aside. Place half of the bread in 8 x 8 x 2-inch baking dish coated with nonstick cooking spray. Top with half of the veggie patties, half of the apple mixture and half of the cheese. Repeat layers. In medium bowl whisk together eggs and sour cream. Whisk in 2 tablespoons sugar, vanilla and salt. Add milk, whisk until combined. Pour over mixture in baking dish. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 325 degrees F about 70 minutes or until a knife inserted in center comes out clean (170 degrees F.). Let stand for 10 minutes before serving.

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buff chik fingers

BUFFALO CHICKEN FINGERS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breasts Skilllet Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 serving cooking spray -- (5 one-sencond sprays per serving) 1 1/4 pounds skinless boneless chicken breast -- or skinless tenderloins,cut into 16 strips 1/2 teaspoon salt 1/2 teaspoon paprika 1 teaspoon garlic -- minced 2 tablespoons fat-free margarine 4 teaspoons hot pepper sauce -- or to taste 1/2 cup fat-free blue cheese salad dressing 4 medium stalks celery -- trimmed, cut into 4 sticks each 1. Coat a large nonstick skillet with cooking spray and heat overmedium-high heat. 2. Place chicken on a plate and sprinkle with salt and paprika. Add chickento skillet and cook, turning occasionally until lightly browned and cookedthrough, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cookuntil fragrant, about 30 seconds. 3. Remove skillet from heat; stir in margarine and hot sauce until margarinemelts. Serve chicken with blue cheese dressing and celery on the side. Source: "Unknown" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 2g Fat (7.8% caloriesfrom fat); 34g Protein; 16g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol929mg Sodium. Exchanges: 0 Grain(Starch) ; 4 1/2 Lean Meat; 1/2 Vegetable; 0Fat; 1 Other Carbohydrates.