On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from by elaine.hamilton.3344
elaine.hamilton.3344
elaine.hamilton.3344 On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from
Recipes To Drool Over
Directions In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside. Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks. by simone
simone
simone Directions In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside. Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.
Kid Parties
Parmesan Tomato Bites 2 Tomatoes 1 1/2 oz Parmesan Cheese 1 tsp, leaves	Spices, oregano, dried 1 dash	Salt 1 dash Black Pepper 1 tablespoon Olive Oil Preheat the oven to 450 F.  Slice Tomatoes. Place them on a baking sheet. Top with shredded Parmesan, fresh oregano, salt and fresh ground pepper (season according to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes. by pansy
pansy
pansy Parmesan Tomato Bites 2 Tomatoes 1 1/2 oz Parmesan Cheese 1 tsp, leaves Spices, oregano, dried 1 dash Salt 1 dash Black Pepper 1 tablespoon Olive Oil Preheat the oven to 450 F. Slice Tomatoes. Place them on a baking sheet. Top with shredded Parmesan, fresh oregano, salt and fresh ground pepper (season according to your taste). Drizzle with some olive oil and bake until tomatoes are tender and the cheese is melted, for about 10-15 minutes.
Favorites
Ratatouille by Alice Waters via food52: Alice Waters' Ratatouille    Adapted slightly from The Art of Simple Food  Note: All vegetables conveniently work out to about a pound.  1 medium or 2 small eggplant, cut into 1/2-inch dice   4 tablespoons olive oil, divided, plus more to taste   2 medium onions, cut into 1/2-inch dice   4 to 6 garlic cloves, chopped   1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped   pinch of dried chile flakes   2 sweet peppers, cut into 1/2-inch dice   3 medium summer squash, cut into 1/2-inch dice   3 ripe medium tomatoes, cut into 1/2-inch dice   Salt to taste  Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.  Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.  In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.  Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.  Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.  Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. #Ratatouille #food52 #Alice_Waters by simone
simone
simone Ratatouille by Alice Waters via food52: Alice Waters' Ratatouille Adapted slightly from The Art of Simple Food Note: All vegetables conveniently work out to about a pound. 1 medium or 2 small eggplant, cut into 1/2-inch dice 4 tablespoons olive oil, divided, plus more to taste 2 medium onions, cut into 1/2-inch dice 4 to 6 garlic cloves, chopped 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped pinch of dried chile flakes 2 sweet peppers, cut into 1/2-inch dice 3 medium summer squash, cut into 1/2-inch dice 3 ripe medium tomatoes, cut into 1/2-inch dice Salt to taste Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. #Ratatouille #food52 #Alice_Waters
Kid Parties
Guacamole Salad  Serves: 4-6    4 avocados, thinly sliced  2 cups cherry tomatoes, halved  1 red onion, thinly sliced  large handful fresh parsley  for the dressing  juice of 1 lemon  2 tablespoons olive oil  salt & pepper to taste (I used fresh white pepper)  Instructions  Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.  Mix all the dressing ingredients and pour over the salad.  Serve immediately by alisiachan
alisiachan
alisiachan Guacamole Salad Serves: 4-6 4 avocados, thinly sliced 2 cups cherry tomatoes, halved 1 red onion, thinly sliced large handful fresh parsley for the dressing juice of 1 lemon 2 tablespoons olive oil salt & pepper to taste (I used fresh white pepper) Instructions Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli. Mix all the dressing ingredients and pour over the salad. Serve immediately
recipes
MONTREAL STEAK MARINADE	   For 2 steaks:  1/2 cup olive oil  3 tablespoons Montreal Steak Seasoning (McCormick's)  2 tablespoons soy sauce  1/2 tablespoon minced garlic  Mix ingredients together in bowl. Season steak on both sides with Montreal Steak Seasoning. Put steaks into mixture and coat. Allow to marinate for about an hour.  Broil steak in oven for about 15 minutes, flipping every five minutes. This recipe brings out the real flavor of by TamidP
TamidP
TamidP MONTREAL STEAK MARINADE For 2 steaks: 1/2 cup olive oil 3 tablespoons Montreal Steak Seasoning (McCormick's) 2 tablespoons soy sauce 1/2 tablespoon minced garlic Mix ingredients together in bowl. Season steak on both sides with Montreal Steak Seasoning. Put steaks into mixture and coat. Allow to marinate for about an hour. Broil steak in oven for about 15 minutes, flipping every five minutes. This recipe brings out the real flavor of
Food n' Recipes
Roasted garlic and dill white bean dip recipe...make about 1 cup of dip     1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans),    2 bulbs of roasted garlic,   3 tablespoons of fresh dill,   1/4 cup of olive oil + more if desired  1/2 teaspoon salt,   1/4 teaspoon black pepper  Blend all in food processor and drizzle top with a bit more olive oil by sasha
sasha
sasha Roasted garlic and dill white bean dip recipe...make about 1 cup of dip 1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans), 2 bulbs of roasted garlic, 3 tablespoons of fresh dill, 1/4 cup of olive oil + more if desired 1/2 teaspoon salt, 1/4 teaspoon black pepper Blend all in food processor and drizzle top with a bit more olive oil
Yummo
Cut a zucchini in half lengthwise  trim a little off the bottom. Scoop out the center with a spoon. Brush with a mixture of crushed garlic, olive oil, salt  pepper. Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs  bake in a 350 degree oven for about 30 minutes. Remove  place diced fontina or mozzarella in between the tomatoes, put back in oven under the broiler til golden and bubbling. Remove  drizzle with olive oil by CAWHS
CAWHS
CAWHS Cut a zucchini in half lengthwise trim a little off the bottom. Scoop out the center with a spoon. Brush with a mixture of crushed garlic, olive oil, salt pepper. Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs bake in a 350 degree oven for about 30 minutes. Remove place diced fontina or mozzarella in between the tomatoes, put back in oven under the broiler til golden and bubbling. Remove drizzle with olive oil
Recipes
Warm Spanish-Style Giant Bean Salad With Smoked Paprika and Celery 6 tbsp extra-virgin olive oil 2 tablespoons tomato paste 1 medium clove garlic, minced (about 1 teaspoon) 1 medium shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 (15-ounce) jar or can of large cooked beans, drained and rinsed 2 tablespoons sherry vinegar 1/4 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper Crusty bread for serving by Susiesushi5
Susiesushi5
Susiesushi5 Warm Spanish-Style Giant Bean Salad With Smoked Paprika and Celery 6 tbsp extra-virgin olive oil 2 tablespoons tomato paste 1 medium clove garlic, minced (about 1 teaspoon) 1 medium shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 (15-ounce) jar or can of large cooked beans, drained and rinsed 2 tablespoons sherry vinegar 1/4 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper Crusty bread for serving
Favorites
Swiss Chard.  Quick recipe: wash and remove stems, sauté chard in a pan with 2 tablespoons of coconut oil, 2 cloves garlic minced, 1 lemon juiced, salt and pepper.  Cook about 10-15 minutes. by TamidP
TamidP
TamidP Swiss Chard. Quick recipe: wash and remove stems, sauté chard in a pan with 2 tablespoons of coconut oil, 2 cloves garlic minced, 1 lemon juiced, salt and pepper. Cook about 10-15 minutes.
Food n' Recipes
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Season to taste with salt and pepper. garnish by keri
keri
keri Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Season to taste with salt and pepper. garnish
Food Porn and Recipes
Fried Bananas 1 banana, sliced 1 tablespoon honey Cinnamon Olive oil 1 tablespoon butter Lightly drizzle olive oil in a skillet over medium heat. Add butter. Arrange banana slices in the pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon and a pinch of salt. Feeling naughty? Add a scoop of vanilla ice cream! Yum. by Lindy3
Lindy3
Lindy3 Fried Bananas 1 banana, sliced 1 tablespoon honey Cinnamon Olive oil 1 tablespoon butter Lightly drizzle olive oil in a skillet over medium heat. Add butter. Arrange banana slices in the pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon and a pinch of salt. Feeling naughty? Add a scoop of vanilla ice cream! Yum.
Favorites
GIMME!!! Stuffed Portobellos for Breakfast  The ingredients:    2 portobello mushrooms, stems cut  2 large eggs  1 TBSP olive oil  fresh dill, rosemary and basil, chopped  salt and pepper to taste    The how-to:    Drizzle olive oil on portobellos and season.  Place them on a greased baking sheet.  Sprinkle the herbs on top.  Crack open the eggs and carefully put one inside each mushroom  Bake for 10-12 minutes at 300 F (150 C) by ZaraFee
ZaraFee
ZaraFee GIMME!!! Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300 F (150 C)
Good Food
Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300* F (150 C) by marylou
marylou
marylou Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300* F (150 C)
I Wanna Make This
400 degrees. Place the foil over the cookie sheet. Use a little cooking spray to grease the foil. Season chicken on both sides with salt, pepper and the herbs of your choosing. Drizzle a little bit of olive oil over each breast to keep them moist.   Cook 20-25 min.  (internal temp 165 degrees) by DIVALICIOUS
DIVALICIOUS
DIVALICIOUS 400 degrees. Place the foil over the cookie sheet. Use a little cooking spray to grease the foil. Season chicken on both sides with salt, pepper and the herbs of your choosing. Drizzle a little bit of olive oil over each breast to keep them moist. Cook 20-25 min. (internal temp 165 degrees)
Recipies
Home fries - Slice potatoes, place on cookie sheet. Drizzle a few capfuls of olive oil and sprinkle with salt & pepper. Cook at 400 for by kathleen
kathleen
kathleen Home fries - Slice potatoes, place on cookie sheet. Drizzle a few capfuls of olive oil and sprinkle with salt & pepper. Cook at 400 for
Hair -n Beauty
3 zuchinni  3 yellow squash  1 1/2 teaspoon Kosher salt  1/2 teaspoon fresh cracked black pepper  3 tablespoons olive oil  Peel vegetables and slice into ¼ inch thick slices  Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper.  Bake at 400 degrees F for 30 minutes. by ttroester
ttroester
ttroester 3 zuchinni 3 yellow squash 1 1/2 teaspoon Kosher salt 1/2 teaspoon fresh cracked black pepper 3 tablespoons olive oil Peel vegetables and slice into ¼ inch thick slices Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.
Favorites
3 zuchinni 3 yellow squash 1 1/2 teaspoon Kosher salt 1/2 teaspoon fresh cracked black pepper 3 tablespoons olive oil Peel vegetables and slice into 1/4 inch thick slices Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes. by alba
alba
alba 3 zuchinni 3 yellow squash 1 1/2 teaspoon Kosher salt 1/2 teaspoon fresh cracked black pepper 3 tablespoons olive oil Peel vegetables and slice into 1/4 inch thick slices Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.
Fabulous Food and Drinks
Baked cabbage steaks preheat oven 400 wash and remove outer leaves trim stem off ,cut 1 to 1 1/2 inch steaks brush both sides with olive oil, garlic salt and pepper both sides bake 30 to 40 minutes 40 min edges start to brown delicious and calorie friendly by Sakuni Blue
Sakuni Blue
Sakuni Blue Baked cabbage steaks preheat oven 400 wash and remove outer leaves trim stem off ,cut 1 to 1 1/2 inch steaks brush both sides with olive oil, garlic salt and pepper both sides bake 30 to 40 minutes 40 min edges start to brown delicious and calorie friendly
Cuisine
Roasted Parmesan Pepper Carrot Fries!!  Cut a bag of carrots to the size of string fries. In a bowl add cut carrots, fresh garlic, lots of parmesan cheese, olive oil, Italian bread crumbs, salt & pepper. All ingredients add the amount to your personal taste. Place on a cookie sheet spread carrots evenly place in oven at 325 for about 45 min. I check on them occasionally. Remove from oven when they are tender and golden. Enjoy with ketchup or by Amba09
Amba09
Amba09 Roasted Parmesan Pepper Carrot Fries!! Cut a bag of carrots to the size of string fries. In a bowl add cut carrots, fresh garlic, lots of parmesan cheese, olive oil, Italian bread crumbs, salt & pepper. All ingredients add the amount to your personal taste. Place on a cookie sheet spread carrots evenly place in oven at 325 for about 45 min. I check on them occasionally. Remove from oven when they are tender and golden. Enjoy with ketchup or
Favorites
1 hard boiled egg, sliced 1 2/3 c chopped asparagus 2 slices cooked and crumbled bacon 1/2 t Dijon mustard 1 t olive oil 1 t red wine vinegar pinch salt and pepper Boil asparagus 2 to 3 minutes, until tender yet firm. Drain. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy! by rochelle
rochelle
rochelle 1 hard boiled egg, sliced 1 2/3 c chopped asparagus 2 slices cooked and crumbled bacon 1/2 t Dijon mustard 1 t olive oil 1 t red wine vinegar pinch salt and pepper Boil asparagus 2 to 3 minutes, until tender yet firm. Drain. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Tasty Treats
Fresh Corn & Tomato Salad - 4 ears corn, 2 lg tomatoes, halved, 1 small sweet onion, chopped,  basil, chopped (about 1/3 c.), 2 tbsp white vinegar,  2 tbsp olive oil, 1/4 tsp sea salt, 1/8 tsp pepper. Boil corn in water for about 7 minutes. Remove corn and plunge into cold water. Cut corn off cob and set aside to cool completely. In a large bowl, combine cooled corn, tomatoes, onion and basil. Toss with vinegar and olive oil. Season with sea salt and pepper. Serve chilled or at room temperature. by Melaniemilasofia
Melaniemilasofia
Melaniemilasofia Fresh Corn & Tomato Salad - 4 ears corn, 2 lg tomatoes, halved, 1 small sweet onion, chopped, basil, chopped (about 1/3 c.), 2 tbsp white vinegar, 2 tbsp olive oil, 1/4 tsp sea salt, 1/8 tsp pepper. Boil corn in water for about 7 minutes. Remove corn and plunge into cold water. Cut corn off cob and set aside to cool completely. In a large bowl, combine cooled corn, tomatoes, onion and basil. Toss with vinegar and olive oil. Season with sea salt and pepper. Serve chilled or at room temperature.
food
Parmesan Baked Tomatoes. Yum! Place 2 medium sliced tomatoes on a baking sheet, sprinkle with 1/3cup of Parmesan, oregano, salt, pepper, and drizzle with olive oil. Bake at 450 for 10-15 minutes. by ZaraFee
ZaraFee
ZaraFee Parmesan Baked Tomatoes. Yum! Place 2 medium sliced tomatoes on a baking sheet, sprinkle with 1/3cup of Parmesan, oregano, salt, pepper, and drizzle with olive oil. Bake at 450 for 10-15 minutes.
Good Food
BAKED PARMESAN TOMATOES~ 4 tomatoes halved horizontally, ¼ cup  freshly grated parmesan cheese, 1 tsp chopped fresh oregano, ¼ tsp salt, freshly ground pepper to taste, 4 tsp extra virgin olive oil. Preheat oven to 450°. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. by RioLeigh
RioLeigh
RioLeigh BAKED PARMESAN TOMATOES~ 4 tomatoes halved horizontally, ¼ cup freshly grated parmesan cheese, 1 tsp chopped fresh oregano, ¼ tsp salt, freshly ground pepper to taste, 4 tsp extra virgin olive oil. Preheat oven to 450°. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Favorites
Boil potatoes for about 20 min until fork tender. Drain. Coat a rimmed cookie sheet well with olive oil. Place potatoes on cookie sheet and press with the bottom of a glass. Drizzle with more evoo and salt and pepper to taste. Bake at 425 for 20- 30 minutes until slightly golden. by Helen Mata
Helen Mata
Helen Mata Boil potatoes for about 20 min until fork tender. Drain. Coat a rimmed cookie sheet well with olive oil. Place potatoes on cookie sheet and press with the bottom of a glass. Drizzle with more evoo and salt and pepper to taste. Bake at 425 for 20- 30 minutes until slightly golden.
Favorites
Boil potatoes for about 20 min until fork tender. Drain. Coat a rimmed cookie sheet well with olive oil. Place potatoes on cookie sheet and press with the bottom of a glass. Drizzle with more evoo and salt and pepper to taste. Bake at 425 for 20- 30 minutes until slightly golden. by jday
jday
jday Boil potatoes for about 20 min until fork tender. Drain. Coat a rimmed cookie sheet well with olive oil. Place potatoes on cookie sheet and press with the bottom of a glass. Drizzle with more evoo and salt and pepper to taste. Bake at 425 for 20- 30 minutes until slightly golden.
Favorites
2 tsp olive oil 2 lb shrimp, shelled 6 cloves garlic, crushed 1/3 cup chopped fresh cilantro 1 lime salt and pepper 6 cups green beans Heat a large frying pan on medium-high heat. add oil, when hot add shrimp. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute until shrimp is cooked. Remove from heat. Squeeze lime, toss with cilantro. In a separate pan, add 6 cups green beans, crushed garlic to taste. Serving Size = 4 Total Calories per serving: 257.3 by cassandra
cassandra
cassandra 2 tsp olive oil 2 lb shrimp, shelled 6 cloves garlic, crushed 1/3 cup chopped fresh cilantro 1 lime salt and pepper 6 cups green beans Heat a large frying pan on medium-high heat. add oil, when hot add shrimp. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute until shrimp is cooked. Remove from heat. Squeeze lime, toss with cilantro. In a separate pan, add 6 cups green beans, crushed garlic to taste. Serving Size = 4 Total Calories per serving: 257.3
Recipes
Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min. OMG! by ZaraFee
ZaraFee
ZaraFee Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min. OMG!
Vegetarian
Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min. by Doza
Doza
Doza Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min.
Favorites
cilantro lime shrimp                                   weight watcher recipes  servings: 4 • serving size: 6 oz • points: 4 pts   calories: 197.3   2 tsp olive oil  2 lb shrimp, shelled and deviened  6 cloves garlic, crushed  1/2 cup chopped fresh cilantro  1 lime  salt and pepper  heat a large frying pan on medium-high heat. add oil to the pan, when hot add shrimp. season with salt and pepper. when the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. saut� another min... by cassandra
cassandra
cassandra cilantro lime shrimp weight watcher recipes servings: 4 • serving size: 6 oz • points: 4 pts calories: 197.3 2 tsp olive oil 2 lb shrimp, shelled and deviened 6 cloves garlic, crushed 1/2 cup chopped fresh cilantro 1 lime salt and pepper heat a large frying pan on medium-high heat. add oil to the pan, when hot add shrimp. season with salt and pepper. when the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. saut� another min...
Recipes
Lemon-Parm Popcorn  Whisk 2 teaspoons extra-virgin olive oil, 1/2 teaspoon lemon pepper and a pinch of salt in a small bowl. Drizzle over 3 by Marilyn_Monroe_Wanna_Be
Marilyn_Monroe_Wanna_Be
Marilyn_Monroe_Wanna_Be Lemon-Parm Popcorn Whisk 2 teaspoons extra-virgin olive oil, 1/2 teaspoon lemon pepper and a pinch of salt in a small bowl. Drizzle over 3
Favorites