|Whole wheat linguini||4 ounces|
|Olive oil||2 teaspoons|
|Large shrimp, peeled and deveined||½ pound|
|Cherry tomatoes, halved||1 pint (about 2 cups)|
|Garlic cloves, minced||2|
|Crumbled feta||½ cup|
- Cook pasta according to package directions, omitting fat and salt. When pasta is cooked, reserve ¼ cup of water and drain the rest.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook for 1 minute. Turn shrimp over, add tomatoes and garlic, and cook for 1-2 additional minutes, until shrimp are cooked through.
- Toss shrimp mixture with cooked linguini, stir in feta and reserved pasta water, and serve.
3 very lean meats; 2 medium-fat meat substitutes; 2 starches; 1 fat; 1 vegetable
Side Suggestions: Crusty Bread (Italian or French)
|Saturated Fat||7 g|
|Dietary Fiber||8 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations