Fettuccini with Tomato-Cream Sauce

daqui

Servings: 4

Serving Size: 1 1/4 cups

Calories: 383

Fat: 8 g

Carbs: 52.7 g

Fiber: 3.6 g

Protein: 12.9 g

8 oz. uncooked fettuccine

4 quarts boiling water

1/2 tsp. salt, divided

1 Tbsp olive oil

3 Tbsp coarsely chopped garlic

1 (28 oz) can whole peeled tomatoes, drained and crushed

3 oz. fat-free cream cheese

1/4 tsp. crushed red pepper

1/4 cup small fresh basil leaves

1/2 oz. shredded Parmesan cheese

Cook pasta in 4 quarts of boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta, reserving 1 1/3 cups of pasta cooking water.

Heat a large skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes, cook for 3 minutes. Add in reserved 1 1/3 cups pasta water and bring to a boil. Stir in cream cheese and mix until smooth. Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.

Divide pasta among 4 bowls, top with 1 tablespoon of basil and sprinkle with Parmesan cheese. Enjoy!

"Pizza" de Massa Folhada - Daqui tapasnalingua.blogspot.pt

1 caixa de massa folhada

tomate

queijo parmesão

óregãos

azeite

Sobre a massa folhada, espalhar um fio de azeite, o parmesão (a gosto), tomate às fatias finas e orégãos. Fazer uma ligeira dobra em volta da massa. Levar ao forno até ficar dourado.

Simples III

Margherita Pizza do blog www.eat-yourself-skinny.com

 

Servings: 6

Serving Size: 2 slices

Calories: 230

Fat: 7 g

Carbs: 32 g

Fiber: 1.8 g

Protein: 7.6 g

For the dough:

• 1/2 tsp. active dry or instant yeast (levedura)

• 2 cups all-purpose flour

• 1/2 tsp. salt

• 3 Tbsp extra virgin olive oil

• 3/4 cup warm water

For the pizza:

• 1 tsp. extra virgin olive oil

• 1 garlic clove, halved

• 4 plum tomatoes, thinly sliced

• 1 cup (4 oz) fat free mozzarella cheese, shredded

• 1 tsp. balsamic vinegar

• 1/2 fresh basil, chopped

• 1/8 tsp. salt

• 1/8 tsp. black pepper

Sprinkle yeast over warm water.  In your stand mixer using the paddle attachment, combine the flour and salt.  Then on a slow speed, drizzle in the olive oil until just combined with the flour.  Next pour in the yeast/water mixture and mix until just combined.  Form the dough into a ball.

Coat a separate bowl with a touch of olive oil and place your ball of dough into the bowl.  Cover tightly with plastic wrap and store in fridge until ready to use, at least 24 hours in advance.

Preheat oven to 500 degrees F.  Spray a baking sheet with cooking spray (or utilize a pizza stone if you have one) and get a bit of flour on your hands.  Start working your dough and stretch it into a long rectangle on your baking sheet, pressing with your fingers to finish forming.  Your dough should be very thin.

Brush your dough with about a 1/2 teaspoon of olive oil and rub your crust with the cut sides of the garlic.  Arrange tomato slices over crust, leaving a 1/2 inch border and sprinkle mozzarella cheese evenly throughout.  Bake at 500 degrees F for 10 to 12 minutes or until crust is golden brown and cheese is bubbly.  Sprinkle pizza evenly with chopped basil, salt and pepper and feel free to drizzle a bit of balsamic if desired.  Enjoy!

Baked Eggs in Tomato Cups do blog www.eat-yourself-skinny.com

• 4 large tomatoes

• Salt and ground pepper, to taste

• 1/2 fresh or frozen corn kernels (milho)

• 4 large eggs

• 2 tsp. snipped fresh chives (cebolinho)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Line a 9-inch baking dish with parchment paper or coat dish with cooking spray.  Using a serrated knife, cut off the tops of the tomatoes, about a 1/2 inch, and reserve them for your presentation.  With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato.  Place tomatoes in your dish and season with salt and pepper.

Divide corn among tomatoes.  In a medium bowl, whisk together eggs and chives and season with salt and pepper.  Divide egg mixture among tomatoes and top with cheese.  Bake until egg mixture is set, about 45 to 50 minutes.  Serve with tomato tops and enjoy!

Do blog valsocal.blogspot.pt - Mozzarella, Tomato and Avocado Salad

       1 container cherry tomatoes, cut in half
       1 carton fresh mozzarella cheese pearls, drained
       1 avocado, peeled and diced
       1/3 cup basil, julienned
       2 tablespoons fresh parsley
       1/4 cup lemon juice
       1/4 cup olive oil
       salt and pepper
       baguette-optional

        1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
        2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
        mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
        3) Just before serving the salad, stir in the chopped avocados. Serve salad with
        slotted spoon and toasty bread.