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Creamy Tomato-Basil Pasta with Shrimp

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I really enjoyed this pasta dish. It wasn’t too heavy and the shrimp were a nice bite of flavor. I think this dish would also work with chicken.


3 cups farfalle (bow-tie pasta), uncooked
1/4 cup  Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup  fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup  Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

1. COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

2. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

3. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.


Serves 4.

Adapted from here.


Glazed Stuffed Pork Chops

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This dinner was a hit! I had the leftovers the next day and they were even better!


1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups  apple juice
2 Granny Smith apples, divided
6   bone-in pork chops (3 lb.)
1/2 tsp. black pepper
1/3 cup  plus 1 Tbsp. Light Raspberry Vinaigrette Dressing, divided
1 Tbsp. brown sugar
1 Tbsp.  Dijon Mustard

1. HEAT oven to 375ºF.

2. PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Sprinkle  chops with pepper. Spoon stuffing into 13×9-inch baking dish.

3. HEAT large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing.  Brush chops with 1 Tbsp. of the dressing.

4. BAKE 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over chops.

Serves 6.
Adapted from here.
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