Red Potatoes with Walnut Mint Pesto
Makes 8 servings
2 1/2 pounds red potatoes, cut into bite-size pieces 2 cups frozen green peas, divided and thawed 2 cups chopped fresh parsley
1 cup chopped fresh mint leaves
1/4 cup shredded Parmesan cheese
1/2 cup chopped walnuts
1 clove garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Cover potatoes with cold water in medium pot by 1 inch; boil for about 12 minutes. After potatoes have cooked, add 1 cup of peas to pan and then immediately drain. While potatoes cook, in a food processor, combine the parsley, mint, cheese, walnuts and garlic; pulse until roughly chopped. Scrape sides of processor, add remaining cup of peas and pulse until roughly chopped. Scrape down sides. Turn on processor and drizzle in oil and add salt. Immediately turn off processor so pesto remains slightly chunky. Place potatoes and peas in serving bowl, then add the pesto and toss to coat. Serve at room temperature. (Recipe compliments of California Walnuts.)
Per serving: 249 calories, 8 grams protein, 11 grams fat (38% calories from fat), 1.7 grams saturated fat, 32 grams carbohydrate, 2 milligrams cholesterol, 162 milligrams sodium, 6 grams fiber.
a summery no-meat meal. Heat broiler to high. Place
baking sheet in oven; heat 10 minutes. Meanwhile,
place 1 (10-ounce) Italiancheese-flavored thin pizza crust on another baking sheet sprinkled with some cornmeal. Lightly coat crust with cooking spray. Spread 3 tablespoons refrigerated basil pesto over crust, leaving a 1-inch border; sprinkle 1/2 cup shredded fresh mozzarella cheese over pesto. Dollop 1/2 cup part-skim ricotta by teaspoonfuls, evenly, over mozzarella. Slide crust onto preheated baking sheet. Broil 5 inches from heat 5 minutes or until cheese begins to melt. Remove from oven; top evenly with 4 sliced Roma tomatoes, 1/4 teaspoon black pepper and 1/4 cup fresh basil leaves. Sprinkle with crushed red pepper if desired. Cut into 8 slices.
Serve with MIXED GREENS. Scoop some leftover ICE CREAM for dessert.
FRIDAY (Kids) — Tell the kids they are having MUFFIN HEADS for dinner
and watch them smile.
Top toasted whole-grain English muffin halves with a thin layer of spaghetti sauce and slices of 50% reduced-fat cheddar cheese; broil until cheese is melted. Top with a silly vegetable face using halved red pepper rings (mouth), baby corn (nose), sliced black olives (eyes) and julienne carrots (hair).
Continue the fun with APPLE PIE IN A BOWL for dessert: In a bowl, spoon alternating layers of chunky applesauce, vanilla low-fat yogurt and crumbled gingersnaps; dust with cinnamon.
SATURDAY (Easy Entertaining) — Your guests will enjoy CREAMY PEPPERED CHICKEN AND MUSHROOMS. Serve with POPPY SEED NOODLES, a BOSTON LETTUCE SALAD and WHOLE-GRAIN ROLLS. For dessert, pair CHOCOLATE WAFER COOKIES with PEACH SORBET.