8 ounces multigrain thin spaghetti
2 1/2 cups water
1/3 cup sun-dried tomato pesto
1 tablespoon capers
2 tablespoons butter
4 tomato/basil boneless skinless chicken breasts (about 1 1/4 lbs)
3 ounces baby arugula leaves (2 cups)
2 tablespoons shredded Parmesan cheese
1. Preheat grill. Meanwhile, break pasta in half while placing in large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.
CALORIES (per 1/4 recipe) 440kcal; FAT 11g; CHOL 83mg; SODIUM 1041mg; CARB 45g; FIBER 5g; PROTEIN 39g; VIT A 32%; VIT C 12%; CALC 11%; IRON 18%
4 peaches (rinsed)
1 tablespoon sugar
4 Bakery coconut pecan bite-size cookies
1/2 cup aerosol whipped cream
1/4 cup caramel topping
1. Preheat grill. Cut peaches in half; remove and discard pit. Sprinkle cut side of peaches with sugar; let stand 5 minutes.
CALORIES (per 1/4 recipe) 254kcal; FAT 10g; CHOL 20mg; SODIUM 135mg; CARB 38g; FIBER 3g; PROTEIN 2g; VIT A 13%; VIT C 10%; CALC 1%; IRON 3%
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Utensils & Cookware
Cut the grilled peaches into bite-size pieces. Layer with remaining ingredients in large wine glasses, for an elegant presentation.
Recipe Version poul0066