Chef David's Recipes

Chef Dave's Recipes-- These were posted on the MN board. This weekend was "Spring Thaw", which is a wls convention. Chef David is a WLS'er too and here are some of the recipes he shared with those who attended.... Some of us aren't quite ready for them, but we will be soon!! Angel Hair with Tomatoes, Basil and Garlic Intense basil and garlic tossed with angel hair pasta Serving Size: 10 Preparation Time: 10 min. Serving Ideas: Serve with grilled fish or chicken 1 pound whole wheat pasta (angel hair), cooked 2 tablespoons olive oil 3 cloves garlic, minced 5 cups tomatoes, diced 1 bunch fresh basil, chopped ¾ cup low-sodium chicken broth 5 tablespoons Parmesan cheese salt and freshly ground pepper, to taste Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately. Per Serving: 225 Calories; 5g Fat (18.3% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 61mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 Fat. Chicken Cacciatore Meatballs All the taste of chicken cacciatore with a new twist Serving Size: 6 Preparation Time: 10 min. Serving Ideas: Great stuffed between whole wheat pita with low-fat mozzarella cheese. 1 pound ground chicken 1 cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 tablespoons chopped fresh parsley ¼ cup white wine 3 tablespoons black olives, chopped 2 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon salt ¼ teaspoon pepper 4 cups tomato sauce (canned and not seasoned) In a large bowl, thoroughly combine ground chicken, bread crumbs, Parmesan cheese, eggs, parsley, basil, white wine, garlic, black olives, salt and pepper. Form into 1 1/2" meatballs. In a large pot add tomato sauce and bring to a light simmer. Add meatballs to sauce and let simmer covered for 25 minutes or until meatballs are thoroughly cooked. DO NOT STIR for 10 minutes or meatballs may break apart. Per Serving : 103 Calories; 2g Fat (18.6% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 808mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. NOTES: Ground turkey can also be used Garlic Lemon Couscous Salad with Shrimp Couscous tossed with shrimp, lemon and garlic Serving Size: 8 Preparation Time: 10 min. Serving Ideas: Serve chilled. 2 cups low sodium chicken broth 1 cup couscous, uncooked 1 ½ cups cherry tomato halves ½ cup finely chopped fresh parsley 8 ½ ounces cooked shrimp, (2 cans) drained 5 tablespoons fresh lemon juice 3 tablespoons olive oil ¼ cup scallions, chopped ½ teaspoon garlic powder ½ teaspoon pepper ¼ teaspoon salt Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat, and let stand, covered, 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, cherry tomato, parsley, and shrimp in a large bowl; toss gently. Combine lemon juice and next 5 ingredients in a small bowl; stir. Add to couscous mixture; toss to coat. Per Serving: 186 Calories; 6g Fat (28.6% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Notes: For more flavor use grilled shrimp and balsamic vinegar.

made the angel hair pasta today, it was delicious!!