An easy and super delicious pasta toss. Serve this delicious pasta toss with a crisp romaine salad tossed with creamy Caesar dressing.

Spinach & Tomato Pasta

You’ll Need
2 Cups Rotini Pasta – Uncooked
225 gms Spicy Italian Sausage – Casing Removed
1 Can (540 ml) Stewed Tomatoes – Italian Style – Drained
10 Cups (283 gms) Baby Spinach – Washed
1 Cup Mozzarella Shredded Cheese – Part Skim
2 Tbls Parmesan Cheese – Grated

Let’s Get Started

In a large saucepan, cook the pasta as per directions on the package.

In the meanwhile, in a large skillet, over medium-high heat, crumble the sausages. Cook the meat for 10 to 12 minutes or until fully cooked, stirring occasionally. Drain the fat, reserving meat in the skillet. Add the drained stewed tomatoes and washed spinach. Stir everything together and cook for 3 minutes or until spinach is wilted, stirring occasionally. Remove from heat and cover to keep warm.

Now, drain pasta and add it to the meat mixture. Add the cheeses and toss everything lightly. Served garnished with a little grated Parmesan cheese.

Enjoy!

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A simple pita sandwich, that’s super delicious and quite satisfying. It’s a fun alternative to the standard sandwich.  The roasted peppers give it a great flavor. Enjoy!
Ceasar Pita Pockets

You’ll Need
4 Cups Romaine Lettuce – Torn
1 Small Pkg (300 gms) Shaved Smoked Chicken Breast – Cut Into Strips
1/4 Cup Roasted Red Pepper Strips – Drained
3 Tbls Grated Parmesan Cheese
1/4 Cup Caesar Dressing
4 Pita Breads – Warmed and Cut In Half
A Dash of Hot Sauce – Optional

Let’s Get Started

In a large mixing bowl, toss the lettuce with smoked chicken breast strips, roasted red pepper strips, grated parmesan cheese and ceasar dressing. For a little heat, add a dash of hot sauce – optional.

Warm pita breads in microwave.

Spoon this mixture into warm pitas.

Enjoy!

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A delicious Pad Thai recipe to make, if you’re craving spicy Thai cuisine. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion. Enjoy.

Pad Thai

You’ll Need
1 (8 ounce) Pkg Flat Rice Noodles
3 Tbls Fish Sauce
2 Tbls Oyster Sauce
1 1/2 Tbls Asian Chile Pepper Sauce – Divided
2 Tbls Fresh Lime Juice
1 Tbls Tamarind Paste
1 Tbls Sugar
1/4 Cup Chicken Stock
3 Tbls Vegetable Oil
1 Tbls Chopped Garlic

8 ounces Skinless Boneless Chicken Breast – Cut Into Bite Size Pieces
8 ounces Medium Shrimp – Peeled and De-veined
2 Eggs – Beaten
3 Cups Bean Sprouts
6 Green Onions – Chopped Into 1 Inch Pieces
1/4 Cup Chopped Dry Roasted Peanuts
1/4 Cup Chopped fresh Cilantro
1 Lime – Cut Into 8 Wedges
2 Cups Bean Sprouts

Let’s Get Started

Soak the noodles in a large bowl filled with hot water for 25 minutes.

Take a small bowl and in it, stir together the fish sauce, oyster sauce, 1 tbls of the chili sauce, lime juice, tamarind paste, sugar and chicken stock. Set aside.

Heat a large wok over high heat and add the vegetable oil. Once the oil is hot, stir in the chopped garlic and cook for about 10 seconds. Add chicken and shrimp. Cook, stirring constantly until chicken is cooked through and shrimp is opaque, about 5 to 7 minutes.

Move everything in the wok out to the sides and pour the beaten eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the earlier prepared mixture of sauce. Cook, stirring constantly, until the noodles are tender. You can add a bit more water if required to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions.

Remove from heat and garnish with chopped peanuts. If needed, as per taste, add lime juice and 1/2 tbls chili sauce.

Garnish this delicious Pad Thai with fresh cilantro and remaining bean sprouts and serve with lime wedges on the side.

Enjoy!

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Mint Chocolate Chip Ice Cream

You’ll Need

1 Can (14 oz) sweetened Condensed Milk
2 Tbls Water
1/4 Tsp Peppermint Extract
3 Drops Green Food Coloring
2 Cups Heavy Whipping Cream, Whipped
1 Cup Chocolate Chips

Let’s Get Started

Take a large mixing bowl and combine condensed milk, water, peppermint extract and food coloring together. Fold in whipped cream and chocolate chips.

Pour this mixture into a foil-lined 9-inch x 5-inch x 3-inch loaf pan. Cover and freeze for 6 hours or until firm.

Lift out of the pan and remove foil.

Voila! Just slice, serve and enjoy!
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Fish In A Foil

You’ll Need
2 Rainbow Trout Fillets
1 Tbls Olive Oil
2 Tsp Garlic Salt
1 Tsp Ground Black Pepper
1/2 Tsp Dill Weed
1 Fresh Jalapeno Pepper, Sliced
1 Lemon, Sliced
A Dash Of Hot Sauce
2 Large Sheets Of Aluminum Foil

Let’s Get Started

Rinse the trout and pat dry.

Preheat the oven to 400 degrees F.

Rub trout fillets with olive oil and season with garlic salt, pepper and  dill weed. Place fillets on both the sheets of aluminum foil.

Top the fish with jalapeno slices and a dash of hot sauce. Squeeze a little juice from the end of the lemon on the fish. Top the fish with lemon slices.

Seal all the edges of the foil carefully to form into enclosed packets.

Place the foil packets on a baking sheet and bake in the preheated oven for 15 to 20 minutes. Your delicious fish in a foil is done when it easily flakes with a fork.

Enjoy!

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Low Fat Herb Hummus 

Low Fat Herb Hummus

You’ll Need
1 Can (16 oz) Chickpeas, Drained Reserving The Liquid
2 Tbls Tahini Or Cashew Butter
2 Cloves Garlic
Juice Of 1 Lime
Juice Of 1/2 Lemon
1/3 Cup Fresh Parsley, Coarsely Chopped
1/3 Cup Fresh Mint, Coarsely Chopped
1/4 Tsp Rosemary, Dried
1/4 Tsp Cayenne Pepper
1/4 Tsp Red Chili Powder
Salt To Taste
Pepper To Taste 

Let’s Get Started

In a food processor, place chickpeas, tahini or cashew butter, garlic, lime juice and lemon juice. Pulse on and off until the chickpeas are coarsely chopped. Keep the food processor running and slowly pour in the reserved chickpea liquid, enough to make the chickpea mixture thick but still spreadable.

Stop the process and add to the chickpea mixture, parsley, mint, rosemary, cayenne pepper, red chili powder, salt and pepper. Pulse everything until the herbs are finely chopped and the mixture is well combined.

Before serving, garnish with a sprinkle of finely chopped fresh mint and a couple of wedges of lime. Serve with raw vegetables or whole wheat pita bread.

Enjoy! 

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NUTRITION INFORMTATION : Per Serving (1 Tablespoon)
15 Calories ; 0.6g Protein ; 0.4g Fat ; 2g Carbohydrate ; 0g Cholesterol ; 1mg Sodium ; 0.5g Fiber 

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Disclaimer : Although the nutrition values provided on this site are believed to be correct, RecipesUnwrapped.com and the author make no representations or warranties as to its completeness or accuracy. The nutrition values provided are for reference purpose only.

Asparagus And Tiger Prawns

You’ll Need
2 Cups Water
2 Bunches Asparagus, Trimmed And Cut Into 1 Inch Pieces
2 Tbls Olive Oil
24 Fresh Tiger Prawns, Peeled, Deveined And Cut In Half Lengthwise
3 Big Cloves Garlic, Chopped
2 Tsp Fresh Ginger, Chopped
5 Shallots, Chopped
1 Tsp Red Pepper Flakes
3 Tbls Low-Sodium Soy Sauce
2 Tsp Sugar
1 Tsp Dry White Wine
Salt

Let’s Get Started

Bring the two cups of water to a rolling boil in a medium saucepan. Cook the asparagus in the boiling water for about 3 minutes, till the asparagus is cooked but is still firm and has a bite to it. Reserving 2 tablespoons of liquid, drain the asparagus. Keep aside.

Over medium heat, heat olive oil in a skillet. Add chopped garlic, chopped ginger, chopped shallots and red pepper flakes. Saute for about 2 minutes till the garlic softens. Add the prawns and saute everything till the prawns change into in an orange-pink color. Stir in the asparagus along with reserved liquid, soy sauce, sugar, dry white wine and salt as per taste. Continue to cook for about 3 to 5 minutes till all the flavors are incorporated.

Serve garnished with a lemon wedge and a sprinkle of finely chopped parsley and ginger juliennes. Enjoy!

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Garlic Lemon Prawns

You’ll Need
3 Tbls Garlic, Finely Chopped
2 Tbls Extra-Virgin Olive Oil
1/4 Cup Lemon Juice
1/4 Cup Fresh Parsley, Finely Chopped
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Red Pepper Flakes
1 1/4 Pounds Cooked Prawns

Let’s Get Started

Place the prawns in a large bowl. Keep aside.

Heat oil in a skillet over medium heat. Add the finely chopped garlic and cook for about a minute just till you start getting the aroma of garlic. To it, add lemon juice and parsley. Remove from heat and toss everything with prawns in the bowl. Season with salt, pepper and red pepper flakes. Give it another toss to incorporate all the flavors together.

Serve with a sprinkle of finely chopped parsley and a wedge of lemon.

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NUTRITION INFORMATION : Per Serving
73 calories; 3g fat (0g sat, 2g mono); 92mg cholesterol; 1g carbohydrate; 10g protein; 0g fiber; 154mg sodium; 108mg potassium.

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Disclaimer : Although the nutrition values provided on this site are believed to be correct, RecipesUnwrapped.com and the author make no representations or warranties as to its completeness or accuracy. The nutrition values provided are for reference purpose only.
 

Funnel Cakes

You’ll Need
2 Cups All Purpose Flour
1/2 Tsp Baking Powder
1/2 Tsp Salt
3 Eggs
1/3 Cup Granulated Sugar
1 Cup Vanilla Coffee Creamer
2/3 Cups Whole Milk
1 Tsp Vanilla
2 to 3 Cups Vegetable Or Canola Oil For Frying

Topping

Powdered Sugar
1/2 Cup Strawberry, Blueberry, Or Cinnamon-Apple Pie Filling
Whipped Cream

Let’s Get Started

In a mixing bowl, combine together eggs and sugar. If you have an electric mixer, then mix on medium speed. Once mixed, add to this mixture, vanilla coffee creamer, milk, vanilla and salt. Mix again until the sugar is completely dissolved. Keep aside.

Sift together flour and baking powder and mix into wet ingredients until everything is incorporated. Cover and chill the batter for one hour.

In a small saucepan with about a 6 inch diameter, heat oil over medium heat to 350 degrees. Pour 1/4 cup batter into a funnel with your finger over the hole. Tap on funnel to remove any air pockets or bubbles from the batter. When oil is hot take your finger off the hole and swirl the batter into the oil in a circular motion first and then continuing with up and down and sideways motion without stopping. Be sure to get the funnel very close to the oil. Keep the funnel moving at a constant medium speed. If you move the funnel too fast, the dough will come out too thin, and if you move too slowly you’ll get big fried clumps of dough.

Rinse the funnel with water after each use. Cook the funnel cake for about 1 minute or until golden brown, then flip it over and cook for another minute.

Once done, remove the funnel cake and place on paper towels or rack to rid of any excess oil. Cover the funnel cake with foil while making the rest.

Repeat the process with the remaining batter.

Voila! Your fairground carnival style funnel cakes are ready to be enjoyed. Before serving, arrange two funnel cakes on a plate, dust them with powdered sugar, top them off with 1/2 cup of the pie filling of your choice and of course a generous dollop or two, of whipped cream on top.

Tip – It helps to have a thermometer to monitor the temperature of the oil. After each funnel cake, the temperature of your oil will drop up to 40 degrees. You may have to wait a few minutes between funnel cakes to get the temperature back up to 350 degrees.

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