Robyn's Recipes

Meal of the Week

I just LOVE pasta!!  Do you?  Sometimes I just
feel like I want to turn into a carbohydrate-junky---just
for a minute!   This week's entree is so exceptional that
I think I'll call it "Robyn's First Annual Carbohydrate Week".   Choose one day this week and let yourself
enjoy!!  And rationalize it in your mind like this...
"The best way to stay on a diet is to let yourself
cheat once in awhile -- that way, you never feel deprived,
right?"  Am I great at rationalizing or what!??  :-)
Make sure you invite friends and/or relatives to savor
this meal with you.  After all, if you're allowing yourself
to gain back three pounds, why not allow them the same
pleasure... (geez, misery just really DOES love company,
am I not right?)
Ok, so how about this... "if I eat a lite lunch, maybe
a heavier dinner wouldn't be so bad, just for one day..."

Lunch

This recipe can easily be cut in half for fewer sandwiches.

Tomato-Avocado Sandwiches

4 medium-sized tomatoes
1/4 cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon
1 small ripe avocado
2 tablespoons lemon juice
6 pita breads
1 8-oz. container whipped cream cheese (lite will work fine)
1 red onion, sliced

Core the tomatoes, then cut into thin slices.
Place in shallow dish.
In a small bowl, combine oil, vinegar, salt, pepper and tarragon.
Pour over the tomatoes and cover.
Chill for 1 hour.

Peel, halve, pit and cut avocado into 12 slices.
Place in shallow dish.  Toss with lemon juice.

To assemble:

Heat pita bread on a cookie sheet in oven at 250 degrees
(very slow oven) for 10 minutes.
Cut each in half horizontally to make 12 pockets.
Spread cream cheese generously inside each pocket.
Place tomato slices, avocado and red onion in
each half.   Spoon on a little additional dressing.

Makes 6 sandwiches.

(This particular bridge is a replica of where I live...
the Market Street Bridge ---- which crosses the Susquehanna River)

Dinner

Entree

Garden-Style Spaghetti

1 small bunch broccoli (about 1-1/4 pounds)
2 small zucchini
1 pound cut green beans
1 package (1 lb.) spaghetti
6 tablespoons olive oil
1 large clove garlic, chopped (1/2 teaspoon garlic powder)
3 to 4 ripe tomatoes, cut into 1-inch cubes (about 3 cups)
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 pound mushrooms, thinly sliced
1/2 cup frozen green peas
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper
1/2 stick butter or margarine
3/4 cup heavy cream
2/3 cup grated Parmesan cheese

Wash and trim broccoli.  Cut into bite-sized pieces (4 cups).
Trim zucchini and cut into quarters lengthwise, then cut into
1-inch lengths (1-1/2 cups).
Cook broccoli, zucchini and beans in boiling salted water
until crisp tender, about 5 minutes;  drain.
Place in a large bowl.

Cook spaghetti following package directions.  Drain.
Heat 3 tablespoons oil in large saucepan.
Stir in the garlic.  Add tomatoes.  Cook, stirring gently,
over medium heat, about 5 minutes.
Stir in basil, 1/2 teaspoon of the salt and black pepper.
Cover.  Reserve.

Heat remaining oil in large skillet or Dutch oven (large
enough to hold the pasta and vegetables).
Stir in mushrooms.  Cook and stir for 3 minutes.
Stir in peas, parsley, the remaining 1 teaspoon of salt and
the crushed red pepper.  Cook for 1 minute.
Add to vegetables in bowl.  Toss to mix.

Melt butter in same skillet.  Stir in cream and cheese.
Cook over medium-high heat, stirring constantly until
smooth.  Add spaghetti, toss to coat well.
Drain any juice from tomatoes into skillet, reserving
tomatoes.  Add vegetables to skillet.
Toss and stir over low heat until heated through.
Serve with tomatoes spooned over each serving.

Makes 6 servings.

Side Dishes

Easy Garlic Bread Sticks

1 loaf unsliced French or Italian bread (about 22-24 inches long)
2 sticks butter or margarine, melted
2 cloves garlic, crushed OR 1/2 teaspoon garlic powder
1 teaspoon dried parsley

Cut bread into 3 equal crosswise pieces.  Cut each piece into
6 equal lengthwise sticks.
Combine melted butter, garlic and parsley.  Brush on bread sticks.
Wrap sticks in aluminum foil securely.  Bread sticks may be
refrigerated at this point and heated just before serving,
if you wish.
Bake at 400 degrees for 8-10 minutes or until heated
thoroughly.  Unwrap foil and bake an additional 3-5 minutes
or until bread sticks are golden.
Serve warm.

Don't forget to serve a side salad.

Beverage Suggestion:  Riunite Rosáto Wine

Dessert

Strawberry Shortcakes

1/2 cup granulated sugar
2 pints strawberries, washed, hulled and sliced
3 cups sifted flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup vegetable shortening or Crisco
1 cup milk
1/2 stick butter, softened
1 cup heavy cream
2 tablespoons powdered sugar (10X)

Sprinkle the 1/2 cup of sugar over strawberries in a large bowl.
Let stand for 1 hour.

Preheat oven to 450 degrees.
Combine flour, baking powder, salt and 3 tablespoons granulated
sugar in large bowl;  cut in the shortening with pastry blender or
two knives until mixture forms fine crumbs.
Add milk.  Stir in with fork just until blended.
Turn out onto slightly floured surface.  Knead about 20 times.

Roll to about 1/4-inch thickness.  Fold dough in half,
then cut 6 double biscuits with 3- or 3-1/2 inch floured
round cutter, or the rim of a drinking glass.
Place the double biscuits 1 inch apart on an ungreased
cookie sheet.
Bake at 450 degrees for 10 minutes or until golden brown.
Pull the 2 layers apart to split.  Spread bottom layer with
softened butter.

Beat heavy cream with powdered sugar in a small bowl until
soft peaks form.  Fill and top biscuits with strawberries and cream.

Makes 6 servings.