Tag Archives: recipes

Pasta with Artichokes, Zucchini and Lemon

Posted on May 23, 2014 by CFWLS

A great weeknight option – quick & delicious!

Pick up some Proti Pasta today!

Ingredients

2 medium zucchini, sliced

6 packets Proti-Pasta, dry (6 cups)

1/3 cup olive oil

2 cloves garlic, minced

2, 9 ounce packages frozen artichoke hearts, defrosted

2 teaspoons lemon zest

1/4 cup lemon juice

1/3 cup Parmigiano Reggiano cheese, freshly grated

1 tablespoon fresh tarragon, chopped

Directions

1. Sprinkle zucchini with salt. Drain in colander 30-60 minutes.

2. Bring a large pot of water to a boil. Cook pasta, drain and return to pot.

3. Heat olive oil in a large skillet. Add zucchini and sauté until tender.

4. Add garlic and sauté 1 additional minute.

5. Add artichoke hearts, lemon zest and lemon juice-simmer for 2 minutes.

6. Add tarragon; mix well. Sprinkle with Parmigiano cheese and serve.

Makes 6 servings

Nutrition Facts:

Calories 336

Total Fat 3g

Total Carbohydrates 25g

Dietary Fiber 4g

Protein 25

Print recipe Pasta with Artichokes Lemon and Zucchini

From Proti

How Social Media Can Motivate Weight Loss

Posted on May 07, 2014 by CFWLS

Podcast (weight-loss-surgery-success): Play in new window | Download (Duration: 13:22 — 9.2MB)

Mini Frittatas

Posted on December 20, 2013 by CFWLS

This is not only an impressive dish, but so easy you’ll make them regardless if you eat low-carb or not. Best of all, you can eat these straight off the pan or at room temperature. I make them when having guests over for brunch, but you can easily pop the leftovers in the freezer and reheat, since the recipe makes about 40. There are about 4 g of carbohydrates per mini-frittata, depending on your ingredients.

Mini: Frittatas

Nonstick cooking spray
8 large eggs
½ cup whole milk
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees.

Spray 2 mini muffin tins (24 cup each) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend. Stir in the ham, cheese, and parsley. Fill the muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittats from the muffin cups and slide the frittats onto a platter. Serve immediately.

4 g carbohydrates

12 g protein

120 calories

Hummus Crusted Chicken

Posted on August 09, 2013 by Dawn Olson

Hummus Crusted Chicken
33 grams of delicious protein!

Yield: 4 Servings

Hummus serves as the perfect sauce in this easy baked chicken dish!

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus, homemade or storebought

1 Tbsp. olive oil

2 lemons

1 tsp. smoked paprika or sumac

Directions:

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Nutritional Info:

Calories 245

Carbohydrates 9g

Fiber 4g

Protein 33g

Recipe from gimmesomeoven.com

Thanks to Dr. Clark...