Easy Savory Veggies

For this, you can use whatever you want, and serve it with what you want. I've served it twice with homemade Chinese, and it compliments it nicely.

Ingredients
2 zucchini
2 large carrots
1/2 large yellow onion
salt, pepper and garlic powder to taste

Directions
1. Peel carrots, and roughly peel the zucchini. I like to leave a little bit of skin on there, for the color.
2. Use the peeler to completely peel the carrots to their cores. Place in a bowl.
3. Slice small pieces off the zucchini. Set aside with the carrots.
4. Peel off the outside of the onion, slice in half, and then slice off skinny slivers. Set aside with carrots.
5. Heat up a large pan with 2 tablespoons of butter. Add the veggies, and saute until onions are clear. Sprinkle salt, pepper and garlic powder, mix and serve.

Mediterranean Fettuccine with Shrimp and Spinach

I got this recipe off the back of my fettuccine bag. It looks and sounds absolutely delicious, and I am going to make it this week. I always like to try new things, so I'm excited to see how this tastes.


Makes 6 servings

Ingredients
1 cup sour cream, regular, low-fat, or fat free
1/2 cup crumbled feta cheese with sun dried tomatoes and basil, regular or low-fat
3 cloves garlic, peeled and chopped
8 oz fettuccine pasta, uncooked
1 pkg frozen chopped spinach
1 bag (12oz) frozen, uncooked, peeled and deveined medium size shrimp

Directions
1. In a large bowl, combine the sour cream, feta cheese, and garlic. Season to taste with salt and black pepper. Set mixture aside.
2. Cook pasta according to package directions, but after the first 8 minutes of cooking, add spinach and shrimp to boiling pasta. Cook pasta mixture for 2 more minutes. Drain thoroughly.
3. Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.

*Add-ons: For a spicier flavor, add 1/4 teaspoon crushed red pepper and 1 teaspoon dried basil.
Nutritional Information:
One serving
Calories:200
Protein: 12 grams
Fat: 9 grams
Carbohydrates: 19 grams
Cholesterol: 80mg
Sodium: 270mg