Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

Zesty Shrimp and Squash Kabobs

Zesty Shrimp and Squash Kabobs

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Zesty Shrimp and Squash Kabobs
Zesty Shrimp & Squash Kabobs
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Course Main Dish
Cuisine Autoimmune
Servings
Ingredients
Zesty Shrimp & Squash Kabobs
Instructions
  1. Heat grill to medium heat.
  2. In a large bowl, toss all the ingredients and thread each ingredient onto large skewers.
  3. Place skewers on the grill and cook for 5 to 10 minutes on each side until shrimp is opaque and cooked through and vegetables are tender.
  4. Serve warm.
Zucchini and Basil Beef Skillet

Zucchini and Basil Beef Skillet

zucchinibasilbeefskillet1

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Print Recipe
Zucchini and Basil Beef Skillet
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large skillet over medium heat, heat coconut oil. To the oil, add the beef, garlic, cumin, paprika and salt and pepper to taste. Cook the beef for 4-6 minutes, or until the beef reaches the desired doneness. Remove the beef from the skillet and set aside.
  2. To the same skillet, add the next 6 ingredients (yellow bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Add the beef back to the skillet along with the basil and serve.
Recipe Notes

Serving Suggestion: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).

Mediterranean Orzo Salad

Mediterranean Orzo Salad

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Mediterranean Orzo Salad
Zucchini on a cutting board
Course Salads
Cuisine Vegetarian
Servings
Ingredients
Course Salads
Cuisine Vegetarian
Servings
Ingredients
Zucchini on a cutting board
Instructions
  1. Prepare orzo according to package directions; drain and rinse under cold water. Drain again very thoroughly. Place in a large bowl.
  2. Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper.
  3. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper.
  4. Pour over the salad and toss to coat well.
  5. Sprinkle on the feta cheese and toss again. Add the mayonnaise and toss gently.
  6. Chill at least for 2 hours and bring to room temperature before serving.
Recipe Notes

Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15

SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.

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