8 : Plum tomatoes
1 : lb Brie (rind removed)
1 : c Fresh basil
4 : Cloves garlic minced
1 : c EX virgin olive oil
1/2 : c Kamalta olives
Salt : Salt & pepper to taste
1 : /2 lb Linguine
Freshly : Freshly grated Parmesan
1 : lb Medium shrimp
7 : tb Olive oil
2 : Cloves garlic; minced
Salt : Salt and freshly ground
-black : -black pepper to taste
1 : /2 lb Tomatoes (about 3) cut in to
-1/2" : -1/2" dice
3/4 : c Chopped fresh basil
2 : ts Balsamic or red wine vinegar
3/4 : lb Linguine or other pasta
8 : oz Uncooked farfalle; (bow tie
-pasta) : -pasta)
2 : md Yellow squash; (1-1/ cups)
Halved : Halved lengthwise and sliced
1 : md Zucchini; (-/2 cups)
Halved : Halved lengthwise and sliced
2 : c Fresh corn kernels; (3 ears)
1/2 : c Finely chopped fresh basil
1 : c Low-fat ricotta cheese
1/2 : c Low-fat buttermilk
1/4 : c Grated Parmesan cheese
3/4 : ts Salt
1/4 : ts Pepper
1 : /2 c Diced seeded tomato
1/2 : c Chopped walnuts; toasted
Basil : Basil sprig; (optional)
2 : c Cooked rice
- : - cooled to room temperature
17 : oz Whole kernel corn (canned)
-- : -- drained
1/2 : c Diced poblano pepper
1/2 : c Chopped stuffed green olives
1/3 : c Chopped green pepper
1/3 : c Sliced green onions
1 : ts Crushed red pepper flakes
3 : tb Lime juice
3 : tb Olive oil
1 : ts Crushed garlic
8 : oz Queso fresco*
Lettuce : Lettuce leaves
2 : sm Tomatoes; cut into wedges
1 : lb Pork cubes for kabobs
1/2 : c Nonfat italian dressing;
-divided : -divided
2 : sm Onion; cut into quarters
1 : sm Yellow squash; cut in half
0: 1
1: Prepare the dough as directed, but combine the Italian seasoning with the flour when mixing up the dough
2: 2
3: While the dough is rising, place the sun-dried tomatoes in a small bowl, and pour the hot tap water over the tomatoes
4: Set aside
5: 3
6: Turn the dough onto a lightly floured surface
7: Drain the tomatoes and knead them into the dough
8: Using a rolling pin, roll the dough into a 12-inch circle
9: Coat a 12-inch pizza pan with nonstick cooking spray, and place the dough on the pan
10: Cover with clean kitchen towel, and let rise in a warm place for about 25 minutes, or until doubled in size
11: 4
12: Place the milk and garlic in a small bowl, and stir to mix well
13: Spread the mixture over the crust, extending it to within 1/2 inch of the edges
14: Sprinkle with Parmesan over the garlic, and spray the top lightly with the cooking spray
15: 5
16: Bake at 450 degrees F for 9 minutes, or until lightly browned
17: Slice and serve immediately
18: Recipe by: Secrets of Fat-Free Italian Cooking, Woodruff Posted to Digest eat-lf
19: v097
20: n075 by Terry and Kathleen Schuller <schuller@ix
21: netcom
22: com> on Mar 20, 1997