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Summer Shrimp Linguine with Tomatoes & Artichokes

Summer Shrimp Linguine with Tomatoes & Artichokes
Prep Time
total time 20 min
Number of Servings
4
Ingredients
  • 4 oz. linguine
  • 2 Tbsp extra virgin olive oil
  • 20 each - 8 oz. medium shrimp peeled and deveined
  • [q:1/4] cup sliced garlic
  • [q:1/2] tsp pepper flakes or to taste
  • [q:1/4] cup roughly chopped fresh tarragon leaves
  • 1 12 oz frozen package thawed or can of artichoke hearts
  • 2 cups cherry tomatoes halved
  • 1 Tbsp lemon juice
  • [q:1/4] cup Parmigiano finely grated
Directions
  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
  2. Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some gray remaining.
  3. Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
  4. Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.
Nutrition Info
310 Calories, 19 g Protein, 39 g Carbohydrates, 7 g Fiber, 10 g Total fat (2 g sat), 507 mg Sodium, [nutrition:5] Phosphorus, [nutrition:3] Vitamin B6, B12, C, [nutrition:2] Vitamin B3 (niacin), K, Calcium, Folate, Magnesium, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), E, Iron, Potassium Zinc

Grilled Vegetables with Balsamic Glaze

Grilled Vegetables with Balsamic Glaze
Prep Time
35 minutes
Number of Servings
8
Ingredients
  • 1 cup balsamic vinegar
  • 3 red bell peppers, sliced into thick strips
  • 2 medium zucchini, sliced into thick rounds
  • 8 oz button mushrooms
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • [q:1/8] cup chopped fresh basil
Directions
  1. Bring vinegar to a boil in a small saucepan set over medium-low heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring often, until vinegar has reduced and thickened enough that it lightly coats back of a spoon. Set aside to cool.
  2. Toss bell peppers, zucchini, and mushrooms with oil and salt and pepper to taste.
  3. Place vegetables in a grill basket. Grill over medium heat for approximately 15 minutes, or until veggies are fork tender.
  4. Serve grilled vegetables with a drizzle of balsamic glaze over. Garnish with basil.
Nutrition Info
97 Calories, 2 g Protein, 10 g Carbohydrates, 1 g Fiber, 5 g Total fat (1 g sat), 159 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), B6

Turkey-Spinach Burgers with Pepperoncini Sauce

Turkey-Spinach Burgers with Pepperoncini Sauce
Prep Time
45 min prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided, plus olive oil cooking spray
  • [q:1/2] cup finely chopped onion
  • 5 oz baby spinach
  • Kosher salt and freshly ground black pepper
  • [q:1/4] cup plain nonfat Greek yogurt
  • [q:1/4] cup low-fat mayonnaise
  • 2 Tbsp minced seeded pepperoncini
  • 1 Tbsp liquid from the pepperoncini jar
  • 1 to 2 tsp fresh lemon juice or to taste
  • 1 tsp minced garlic
  • 3 oz crumbled feta cheese
  • 2 Tbsp chopped fresh oregano
  • 1 lb ground turkey
  • 4 whole-wheat hamburger buns, toasted
  • Lettuce and sliced tomatoes for garnish
Directions
  1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Increase heat to medium-high, add remaining 1 tablespoon oil and spinach, and cook, stirring, until spinach is wilted. Season with salt and pepper and transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.
  2. Meanwhile, combine yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic, and salt and pepper to taste in a small bowl and set aside.
  3. Preheat grill to medium. Once spinach has cooled, remove it from refrigerator and add feta, oregano, ground turkey, [q:1/4] teaspoon salt, and [q:1/4] teaspoon pepper. Mix just until combined and shape into 4 patties, each about [q:1/2] inch thick.
  4. Spray burgers lightly with cooking spray, and then grill over medium heat until just cooked through, about 6 minutes per side. Spread some yogurt sauce on bottom half of each bun, and then top with lettuce and tomato slices and a burger.
  5. Spoon remaining sauce over burgers and top with remaining bun halves. Serve immediately.
Nutrition Info
474 Calories, 31 g Protein, 34 g Carbohydrates, 6 g Fiber, 26 g Total fat (7 g sat, 9 g mono, 4 g poly), 947 mg Sodium, [nutrition:5] Manganese, [nutrition:4] Selenium, [nutrition:2] Vitamin B2 (riboflavin), K, Calcium, Iron, Phosphorus, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, B12, Biotin, C, E, Folate, Pantothenic acid, Copper, Magnesium

Mixed Berry Goat Milk Yogurt Pops

Mixed Berry Goat Milk Yogurt Pops
Prep Time
5 minutes (Freeze Time: 6 hours)
Number of Servings
6 full-size ice pops (adjust recipe for smaller molds)
Ingredients
  • 12 oz (3 x 4oz pouches) KABRITA Goat Milk Yogurt & Fruit – Mixed Berry flavor
  • 12 oz fresh or frozen mixed berries (such as strawberries, blueberries and raspberries)
  • 4 oz water
  • Ice Pop molds of your choice
Directions
  1. Blend all ingredients until smooth.
  2. Fill ice pop molds with blended mixture.
  3. Freeze for at least 6 hours.
  4. When ready to serve, run molds under warm water for 15 seconds and ice pops should slide out easily.
  5. Serve and enjoy!
Nutrition Info
Per serving (1 pop): 65 Calories, 1.3 g Protein, 14 g Carbohydrates, 0.75 g Fat (0 g sat), 10 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin D, [nutrition:1] Vitamin E

Coconut Cooler

Coconut Cooler
Prep Time
5 minutes prep time
Number of Servings
Serves 1
Ingredients
  • [q:1/4] cup coconut milk (homemade or from can, aseptic box, or refrigerated carton)
  • [q:1/4] cup lime juice
  • 1 or 2 coconut water ice cubes or regular ice cubes
  • [q:1/2] cup sparkling water
Directions
  1.  In a cocktail shaker, Mason jar, or other type of container with a lid, shake coconut milk and lime juice until well combined.
  2.  Place ice cubes in a glass and pour in coconut milk–lime juice mixture.
  3.  Top off glass with sparkling water.
Nutrition Info
169 Calories, 2 g Protein, 11 g Carbohydrates, 2 g Fiber, 15 g Total fat (13 g sat, 1 g mono), 97 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), B12, Manganese, [nutrition:2] Vitamin C, Copper, [nutrition:1] Magnesium, Phosphorus

Grilled Corn on the Cob

Grilled Corn on the Cob
A Summer Classic with Exciting Options
Prep Time
25 minute, plus 15 minutes soak time for corn
Number of Servings
Serves 4
Ingredients
  • 4 ears of corn with husks attached
  • 2 Tbsp olive oil
Directions
  1.  Completely cover ears of corn with cold water in a large pot. Soak for 15 minutes.
  2.  Meanwhile, preheat grill to medium.
  3.  Remove ears from pot and shake off excess water. Pull husks back, being careful not to completely remove the husks. Remove and discard long strands of silk.
  4.  Brush exposed kernels with oil. Rewrap each ear of corn in its husk.
  5.  Grill for 15 to 20 minutes, or until corn is tender. Be sure to turn ears frequently. Remove husks and if cobs are not charred to your liking, return cobs to grill for a few minutes. 
Nutrition Info
147 Calories, 3 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 2 g Fiber, 8 g Total fat (1 g sat), 15 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Folate, Phosphorus