Carb count:
Remove from oven; spoon hash onto plates. Garnish with onions and rosemary sprigs. (Adapted from “Fresh Eggs Daily Cookbook,” Lisa Steele, Harper Horizon.)
354 calories, 35 grams protein, 20 grams fat (50% calories from fat), 7.4 grams saturated fat, 10 grams carbohydrate, 311 milligrams cholesterol, 495 milligrams sodium, 3 grams fiber.
Per serving: Carb count:
servings makes 6
Cooking time:
minutes
0.5.
CANNELLINI BEANS WITH SAUTEED FENNEL AND BLISTERED TOMATOES (TUESDAY) Preparation time:
30
3 tablespoons extra-virgin olive oil, divided 1 pint grape tomatoes 1 teaspoon coarse salt, divided Freshly ground black pepper 1 (1 ½-pound) bulb fennel 1 clove garlic, grated Pinch crushed red pepper 2 (19-ounce) cans reduced-sodium cannellini beans, rinsed 4 tablespoons chopped fresh basil, divided ⅓ cup freshly grated Parmigiano-Reggiano cheese, divided
Heat a medium skillet on medium-high until hot. Add 1 tablespoon oil. Add tomatoes and cook, shaking the pan, 5 minutes or until tomatoes are blistered and beginning to brown. Add ½ teaspoon salt and a generous grinding of pepper; set aside. Meanwhile, cut a thin slice from base of fennel. Remove any blemishes. Remove dark green stalks, but reserve enough leafy fronds to make ¼ cup chopped. Cut the bulb and white part of stalks into ¼-inch slices, then into ¼-inch pieces to make about 3 cups. Heat remaining 2 tablespoons oil in a large skillet until hot. Add fennel, chopped fennel fronds, garlic, crushed red pepper and remaining salt. Cook, stirring constantly, on medium for 5 minutes. Cover and cook on low 15 minutes or until fennel is very soft. Add the beans, blistered tomatoes, 2 tablespoons basil and more black pepper. Cook 5 minutes, gently folding to combine, on medium-low heat or until heated through. Add ¼ cup of the grated cheese. Spoon into serving dish. Top with remaining basil and cheese; serve.
269 calories, 10 grams protein, 9 grams fat (30% calories from fat), 1.7 grams saturated fat, 38 grams carbohydrate, 4 milligrams cholesterol, 808 milligrams sodium, 11 grams fiber.
Per serving:
2.5.
SHRIMP PICCATA (SATURDAY)
makes 4