Anyway, lets see the healthy menu today for you!
Fruit salad
Our favorite salad. Here's the recipe.
Salad Shrimp Pasta
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Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
It is the fresh ingredients that makes this simple dish so good. This is a classic combination of tomatoes, basil and fresh mozarella cheese ... almost reminds me of the Margherita :)
For the dressing:
* 1/3 cup olive oil
* 1 1/2 tbsp toasted pine nuts
* 1 clove garlic
* 2 tbsp roughly chopped fresh basil
* 1 tbsp freshly grated parmesan cheese
Rest of the ingredients:
* 13 oz penne pasta
* 2 tbsp olive oil, divided
* 1 lb small cooked shrimp
* 3 1/2 oz bocconcini, thinly sliced
* 4 oz cherry tomatoes, halved
1. For the pesto dressing, process all the ingredients together in a food processor unitl smooth.
2. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, return to pan and toss with 1 tbsp olive oil. Let it cool.
3. Peel and clean the shrimp. Heat a medium skillet, add in remaining olive oil. Toss in the shrimp and the wine. Cook the shrimp until it turns opaque, about 2-3 minutes.
4. Place the pasta, shrimp, bocconcini and tomatoes in a large serving bowl and pour in the dressing. Toss together well and garnish with basil leaves to serve.
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Strawberry Pie (with reduced sugar)
Sushi
Salad Shrimp Pasta
---------------------------------------------------------------------
It is the fresh ingredients that makes this simple dish so good. This is a classic combination of tomatoes, basil and fresh mozarella cheese ... almost reminds me of the Margherita :)
For the dressing:
* 1/3 cup olive oil
* 1 1/2 tbsp toasted pine nuts
* 1 clove garlic
* 2 tbsp roughly chopped fresh basil
* 1 tbsp freshly grated parmesan cheese
Rest of the ingredients:
* 13 oz penne pasta
* 2 tbsp olive oil, divided
* 1 lb small cooked shrimp
* 3 1/2 oz bocconcini, thinly sliced
* 4 oz cherry tomatoes, halved
1. For the pesto dressing, process all the ingredients together in a food processor unitl smooth.
2. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, return to pan and toss with 1 tbsp olive oil. Let it cool.
3. Peel and clean the shrimp. Heat a medium skillet, add in remaining olive oil. Toss in the shrimp and the wine. Cook the shrimp until it turns opaque, about 2-3 minutes.
4. Place the pasta, shrimp, bocconcini and tomatoes in a large serving bowl and pour in the dressing. Toss together well and garnish with basil leaves to serve.
------------------------------------------------------------------------
Strawberry Pie (with reduced sugar)
Sushi
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