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Low-Point Penne Pasta with Asparagus and Pistachios

By Laura Yagelski From http://www.pointsinmylife.com/ • May 1st, 2015 • Category: Blog Entries.Local

Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! :)Low-Point Penne Pasta with Asparagus…

Low-Point Penne Pasta with Asparagus and Pistachios

By Laura Yagelski From http://www.pointsinmylife.com/ • May 1st, 2015 • Category: Blog Entries.Local

Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! 🙂

Low-Point Penne Pasta with Asparagus and Pistachios

Ingredients:

– 8 ounces uncooked whole-wheat penne pasta
– 1 Tbs olive oil
– 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
– 3 green onions, chopped, white and green parts divided
– 1 tsp. minced garlic
– 1/4 cup dry white wine
– 1/2 tsp. kosher salt or sea salt
– 1/4 tsp. freshly ground pepper
– 1 Tbs butter, (Land O Lakes Light with Canola Oil)
– 1/3 cup grated parmesan cheese
– 1/4 cup pistachios, chopped
– fresh mint, chopped

Cook pasta according to directions. Drain in a colander over a bowl reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup liquid to pan, cover, and keep warm over low heat.

Heat a large skillet over medium-high heat with olive oil. Add asparagus, white parts of the green onions, and garlic, and sauté until asparagus is crisp-tender. Add wine, salt, and pepper. Cook for about 1 minute. Add asparagus mixture to pasta along with the green onions, butter and cheese. Stir in pistachios. Divide among bowls and garnish with fresh mint. Enjoy! If you’d like a printer-friendly version of this recipe, Click Here.

Total servings – 7 cups
Serving size – 1 cup
Points per serving – 4
Points plus per serving – 5

“Change the way you look at things, and then the things you

look at change.” – Anonymous

Low-Point Orange Marmalade Shrimp Salad

By Laura Yagelski From http://www.pointsinmylife.com/ • Apr 30th, 2015 • Category: Blog Entries.Local

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Low-Point Orange Marmalade Shrimp Salad

Ingredients:

– 1/4 cup fresh lime juice
– 1/4 cup plus 2 Tbs orange marmalade
– 1 garlic clove, minced
– 3 Tbs fresh cilantro, chopped
– 1 Tbs olive oil
– 1/8 tsp. red pepper flakes (more if desired)
– 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
– mandarin oranges
– 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you’d like a printer-friendly version of this recipe, Click Here.

Total servings – 4 (1/2 cups)

Serving size – 1

Points per serving – 4 (with avocado, 6)

Points plus per serving – 5 (with avocado, 7)

“A positive thinker sees the invisible, feels the intangible, and achieves the impossible.” – Anonymous

Low-Point Orange Marmalade Shrimp Salad

By Laura Yagelski From http://www.pointsinmylife.com/ • Apr 30th, 2015 • Category: Blog Entries.Local

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flake…

Low-Point Orange Marmalade Shrimp Salad

By Laura Yagelski From http://www.pointsinmylife.com/ • Apr 30th, 2015 • Category: Blog Entries.Local

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Low-Point Orange Marmalade Shrimp Salad

Ingredients:

– 1/4 cup fresh lime juice
– 1/4 cup plus 2 Tbs orange marmalade
– 1 garlic clove, minced
– 3 Tbs fresh cilantro, chopped
– 1 Tbs olive oil
– 1/8 tsp. red pepper flakes (more if desired)
– 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
– mandarin oranges
– 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you’d like a printer-friendly version of this recipe, Click Here.

Total servings – 4 (1/2 cups)

Serving size – 1

Points per serving – 4 (with avocado, 6)

Points plus per serving – 5 (with avocado, 7)

“A positive thinker sees the invisible, feels the intangible, and achieves the impossible.” – Anonymous