8–10 fresh basil leaves (rinsed)
1 teaspoon Italian seasoning
2 teaspoons blackening seasoning
1 pound peeled/deveined shrimp (thawed, if needed)
large zip-top bag
2 tablespoons olive oil
8 ounces fettuccine pasta
8 ounces steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
1/3 cup cream sherry
1 (15-ounce) jar Alfredo sauce
1 tablespoon shredded Parmesan/Romano cheese

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop basil finely (2 tablespoons); set aside.
2. Preheat large sauté pan on high 1–2 minutes. Place Italian seasoning, blackening seasoning, and shrimp in zip-top bag; seal tightly and shake to coat.
3. Place oil in sauté pan; swirl to coat. Arrange shrimp flat in pan in a single layer (wash hands); cook 2 minutes without turning, to sear shrimp on one side.
4. Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, or until tender.
5. Add vegetables to sauté pan. Rotate shrimp to top; cover and cook 3–4 minutes, stirring occasionally, until vegetables are tender.
6. Stir in remaining ingredients (including basil); cook 2–3 minutes, stirring occasionally, until sauce is smooth.
7. Drain pasta; return to saucepan. Add shrimp mixture to pasta, toss to coat, and cook 1–2 more minutes, stirring often, or until flavors are blended and sauce is thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 640kcal; FAT 29g; CHOL 240mg; SODIUM 1170mg; CARB 54g; FIBER 2g; PROTEIN 36g; VIT A 25%; VIT C 80%; CALC 15%; IRON 25%

1 lemon (rinsed)
2 tablespoons lite raspberry vinaigrette
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces baby romaine lettuce
1/4 cup walnut pieces
1 tablespoon crumbled blue cheese

1. Peel 2 strips of lemon with zester (or vegetable peeler). Chop finely for zest (1 teaspoon).
2. Whisk in salad bowl: lemon zest, vinaigrette, salt, and pepper. Set aside.
3. Add remaining ingredients; toss to coat. Serve.

CALORIES (per 1/4 recipe) 40kcal; FAT 2.5g; CHOL 0mg; SODIUM 210mg; CARB 4g; FIBER 1g; PROTEIN 1g; VIT A 40%; VIT C 25%; CALC 2%; IRON 2%