June 13th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/2 box Dreamfields Spaghetti
2 teaspoons olive or vegetable oil
2 teaspoons minced garlic
1 medium zucchini, cut lengthwise in half, then into 1/2-inch thick slices
3 medium tomatoes, coarsely chopped
1/2 cup reduced-sodium, fat free chicken broth or vegetable broth
2 cups cooked chicken pieces or strips**
1/4 cup sliced fresh basil
2 tablespoons shredded Parmesan cheeses
Directions:
- Cook pasta according to package directions.
- Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently. Remove from heat.
- Drain pasta. Add to skillet and toss. Add chicken; toss. Sprinkle with basil and Parmesan cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 351 calories; 29 g protein; 10 g digestible carbohydrates*; 9 g total fat; 2 g saturated fat; 64 mg cholesterol; 191 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 40 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
**Use rotisserie chicken, packaged, precooked chicken strips or left over grilled or broiled chicken.
Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, poultry, quick, spaghetti | No Comments »
April 22nd, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1 box Dreamfields Rotini or Penne Rigate
4 cups mix-ins (see below)
Dressing: Herbed Vinaigrette (recipe follows) OR
Homestyle Peppery Buttermilk (recipe follows)
Directions:
- Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as desired.
Makes 8 servings.
Suggested Mix-Ins:
- Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
- Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions
- Other: olives, cheese – shredded or crumbled, herbs
- Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto
Herbed Vinaigrette
Preparation Time: 10 minutes
Ingredients:
1/2 cup white wine vinegar or rice vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup finely chopped fresh herbs such as thyme, basil, rosemary, parsley
Directions:
- In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.
Makes 3/4 cup.
Homestyle Peppery Buttermilk Dressing
Preparation Time: 10 minutes
Ingredients:
1/2 cup lowfat buttermilk
1/2 cup light mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1 teaspoon no-salt garlic and herb seasoning blend
1/4 teaspoon salt
Coarse-ground black pepper
Directions:
- In small bowl, stir together buttermilk and mayonnaise. Add remaining ingredients; stir to mix well. Add additional buttermilk if needed for consistency. Let stand about 10 minutes to thicken.
Makes 1 cup.
Nutrition information (1/8 of recipe prepared with 1 cup cooked ham, 1/2 cup sliced squash, 1/2 cup green peas, 1/2 cup black olives, 1/2 cup sliced bell pepper, 1 cup sliced cucumber and half of Herbed Vinaigrette)239 calories; 10 g protein; 8 g digestible carbohydrates*; 6 g total fat; 0.70 g saturated fat; 8 mg cholesterol; 280 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 38 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, american, family, High-Fiber, Low-Digestible-Carbs, penne, rotini, salads, side-dish | No Comments »
April 12th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
1/2 box Dreamfields Angel Hair
1/2 cup thinly sliced green onions, green part only
1 tablespoon sesame oil
1/2 cup reduced-sodium, fat free chicken broth, vegetable broth or white wine
2 teaspoons cornstarch
2 teaspoons reduced-sodium soy sauce, divided
1 pork tenderloin (about 1 pound), trimmed
2 tablespoons hoisin sauce
2 teaspoons shredded fresh ginger
2 teaspoons minced garlic
2 teaspoons olive or peanut oil
1 cup snow peas, strings removed
1 cup bell pepper strips (about 1/4 inch thick)
1 cup coarsely shredded carrots
Directions:
- Cook pasta according to package directions. Drain; return to pan. Toss with green onions and sesame oil; set aside.
- In small bowl, stir together broth and cornstarch until cornstarch is dissolved. Stir in 1 teaspoon soy sauce; set aside.
- Cut pork into 1/4-inch thick slices. In small bowl, stir together hoisin sauce, shredded ginger, garlic and remaining 1 teaspoon soy sauce. Add pork; stir to coat completely. Set aside.
- Heat olive oil in large nonstick skillet over medium-high heat until hot. Add snow peas; cook and stir 1 minute. Add bell pepper and carrots; cook and stir 2 to 3 minutes until vegetables are crisp-tender. Remove from skillet.
- Add half of pork to same skillet; cook and stir 2 minutes, just until cooked through. Remove from skillet. Repeat with remaining pork. (If pork is sticking to pan, add additional oil, 1 teaspoon at a time.) Return cooked pork to skillet. Stir cornstarch mixture to combine. Add to pork. Cook and stir until thickened and clear. Return vegetables to skillet and heat through.
- Serve pork and vegetables over pasta.
Makes 4-6 servings.
Nutrition information (1/4 of recipe): 390 calories; 30 g protein; 17 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 61 mg cholesterol; 363 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, angelhair, asian, family, Low-Calorie, Low-Digestible-Carbs, pork | No Comments »
March 10th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 16 minutes
Ingredients:
1 box Dreamfields Angel Hair
2 tablespoons olive oil
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 cup julienne or thickly shredded carrots
1/2 to 1 teaspoon crushed red pepper flakes
Salt and pepper
1 cup (8 ounces) marinara sauce
2 tablespoons sliced fresh basil
1 pound tilapia fillets (2 to 4 fillets)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup shredded Parmesan cheese
1/4 cup toasted sliced almonds
Directions:
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, parsley, garlic and carrots; stir well. Add red pepper flakes, salt and pepper. Continue cooking about 5 minutes, until onion is browned, stirring frequently. Add marinara sauce and fresh basil. Cook 4 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions.
- Place tilapia fillets in skillet. Pour lemon juice and wine over fish. Cook 2 minutes; turn carefully with spatula. Continue cooking 2 minutes or until cooked through (fish flakes easily when tested with fork). Remove from heat. Remove fish from skillet. Cut into 1-inch wide pieces.
- Drain pasta; toss pasta with sauce in skillet. Gently stir in fish. Top with Parmesan cheese and toasted almonds.
Makes 6 servings.
Note: To toast almonds, spread on rimmed baking pan. Place in 350°F oven 8 minutes or until lightly browned, stirring occasionally. Remove from oven; cool completely.
Nutrition information (1/6 of recipe): 440 calories; 28 g protein; 16 g digestible carbohydrates*; 12 g total fat; 3 g saturated fat; 39 mg cholesterol; 325 mg sodium; 8 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 55 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, angelhair, family, fish, italian, Low-Digestible-Carbs, main-dish | No Comments »
January 10th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1 box Dreamfields Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
1 medium onion, coarsely chopped
1-1/2 cups reduced-sodium, fat free chicken broth
1-1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed, drained, optional
6 lime wedges
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional
Directions:
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
- Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
- Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Return pork to skillet. Heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.
Makes 6 servings.
Nutrition information (1/6 of recipe): 361 calories; 24 g protein; 13 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg cholesterol; 575 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 53 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, Low-Digestible-Carbs, main-dish, pork, rotini | 1 Comment »
December 9th, 2010
From the kitchen of Dreamfields Pasta
Preparation Time: 30 minutes
Cook Time: 60 minutes
Standing Time: 10 minutes
Ingredients:
16 uncooked Dreamfields Lasagna noodles
4 cups (32 ounces) prepared marinara sauce
1 container (10 ounces) prepared refrigerated light Alfredo sauce (1 cup)
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped red onion
1-1/2 cups thinly sliced mushrooms
9 ounces fresh spinach leaves, chopped
1 tablespoon each chopped fresh parsley and chopped fresh basil
1/3 cup dry red wine or chicken broth
Salt and pepper
1 carton (15 ounces) part-skim ricotta cheese
1 cup finely shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, cut into thin strips, optional
Directions:
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.
- In medium bowl, stir together marinara and Alfredo sauces until uniform in color. Set aside.
- Heat olive oil in large nonstick pan over medium-high heat until hot. Add garlic and onion; cook 1 minute until soft. Add mushrooms, spinach, herbs and wine. Season with salt and pepper, as desired. Cook 5 minutes, stirring frequently. Remove from heat.
- Spray 9 x 13 x 2-inch and 9 x 9-inch baking dishes with nonstick cooking spray. Spread 1 cup of sauce in bottom of 9 x 13-inch dish and 1/2 cup in 9 x 9-inch dish.
- Lay noodles on cutting board or counter top; pat dry. Spread 1 tablespoon of ricotta cheese evenly over each noodle. Next, spread 1-1/2 tablespoons of sauce, then 1-1/2 tablespoons of spinach mixture uniformly over each lasagna noodle. Roll lasagna noodle gently but firmly. Place lasagna rolls in baking dishes seam-side down (10 lasagna rolls will fit in 9 x 13 dish and 6 in 9 x 9 dish). Pour 3/4 cup sauce over the top of 9 x 13 dish and 1/2 cup over 9 x 9 dish. Top with mozzarella and Parmesan cheeses. Cover with foil. Bake in preheated 375°F oven 45 minutes. Remove foil; continue baking 10 minutes, until browned and bubbly. Remove from oven; let stand 10 minutes before serving.
- Garnish with additional fresh basil, if desired.
Makes 8 servings.
Nutrition information (1/8 of recipe): 535 calories; 25 g protein; 30 g digestible carbohydrates*; 20g total fat; 9 g saturated fat; 41 mg cholesterol; 944 mg sodium; 9 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 66 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, italian, lasagna, Low-Digestible-Carbs, main-dish | No Comments »
November 5th, 2010
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 35 minutes
Mushroom Hydration: 20 minutes
Ingredients:
1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional
Directions:
- Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet. Bake in preheated 450°F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
- Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.
Makes 6 servings.
Nutrition information (1/6 of recipe): 397 calories; 14 g protein; 25 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 6 mg cholesterol; 641 mg sodium; 12 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, Low-Digestible-Carbs, main-dish, penne, rotini, vegetarian | No Comments »
November 5th, 2010
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 22 minutes
Ingredients:
1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional
Directions:
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
- Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.
Makes 4 to 6 servings.
Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol; 213 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, linguine, Low-Digestible-Carbs, main-dish | 4 Comments »
October 29th, 2010
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 20 minutes
Mushroom Hydration: 20 minutes
Ingredients:
1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Directions:
- Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
- Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
- Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.
Makes 6 to 8 servings.
Nutrition information (1/6 of recipe): 319 calories; 12 g protein; 12 g digestible carbohydrates*; 8 g total fat; 2 g saturated fat; 5 mg cholesterol; 330 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, italian, Low-Digestible-Carbs, main-dish, spaghetti, vegetarian | 1 Comment »
September 30th, 2010
From the kitchen of Dreamfields Pasta
Preparation Time: 10 minutes
Cook Time: 13 minutes
Ingredients:
1 box Dreamfields Elbows
1 cup prepared light Alfredo sauce
2 cups shredded reduced fat Cheddar Cheese or part-skim mozzarella cheese or a combination
1/2 cup skim milk
Directions:
- Cook pasta according to package directions. Drain and return to pan; remove from heat.
- Immediately add Alfredo sauce, cheese and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.
Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.
Makes 6 servings.
Nutrition information (1/6 of recipe): 385 calories; 20 g protein; 11 g digestible carbohydrates*; 13 g total fat; 7 g saturated fat; 35 mg cholesterol; 570 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, american, elbows, family, Low-Digestible-Carbs, main-dish, side-dish, Uncategorized, vegetarian | No Comments »
