#6points

Ingredients

8 oz uncooked whole wheat pasta, spaghetti

3 slice(s) uncooked reduced fat bacon, cut in 1-inch pieces

1 clove(s), medium garlic clove(s), peeled and smashed

1 large egg(s), beaten

1 large egg white(s), beaten

6 Tbsp grated Parmesan cheese, or use half Parmigiano Reggiano and half Romano

1/2 tsp table salt, or to taste

1/4 tsp black pepper, freshly ground, or to taste

Instructions

Cook spaghetti according to package directions; drain and set aside.

Meanwhile, heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet.

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Ingredients

1/4 cup(s) fresh lime juice

2 tsp olive oil

2 clove(s), large garlic clove(s), minced

1 tsp table salt

1 pound(s) uncooked lean flank steak, trimmed of all visible fat

2 large sweet red pepper(s), seeded and cut into 1/2- inch-wide strips

1 large green pepper(s), seeded and cut into 1/2-inch-wide strips

1 large uncooked red onion(s), sliced

2 medium jalapeño pepper(s), to 1, seeded and finely chopped (wear gloves to prevent irritation)

4 medium fat free flour tortilla(s), (8-inch)

Instructions

Combine the lime juice, oil, garlic, and 1/2 teaspoon of the salt in a zip-close plastic bag; add the beef. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 2 hours or up to 4 hours.

Spray the grill rack with nonstick spray; prepare the grill.

Put the red and green bell peppers and onion in a bowl. Lightly spray the vegetables with nonstick spray and sprinkle with the remaining 1/2 teaspoon salt; toss to coat. Grill the vegetables over medium heat, turning frequently, until tender, about 8 minutes. Transfer to a bowl and toss with jalapeño pepper; keep warm.

Remove the flank steak from the plastic bag; discard marinade. Place the steak on the grill rack and grill, turning once, until an instant-read thermometer, inserted in the center of the steak, registers 145°F for medium-rare, about 12 minutes. Transfer the meat to a plate; keep warm. Grill the tortillas until browned in spots, about 1 minute on each side. Transfer to a basket.

Thinly slice the flank steak on the diagonal. Fill each tortilla with 3 to 4 slices of the flank steak and about 1 cup of the vegetables. Or serve the tortillas in a basket and arrange the meat and vegetables on a platter, then let each person assemble his own fajita. Yields 1 fajita per serving.

Italian Sausage and Pepper Pasta (Serves 6)

Ingredients

1⁄2 pound(s) uncooked turkey sausage(s), Italian-style, casings removed

2 tsp olive oil, extra-virgin

2 medium yellow pepper(s), cut into 2-inch long thin strips

1 medium uncooked onion(s), thinly sliced

4 fl oz red wine (1/2 cup)

1 1⁄2 Tbsp minced garlic

28 oz canned crushed tomatoes, fire-roasted recommended

1⁄2 tsp crushed red pepper flakes, or less to taste

1⁄4 tsp table salt

8 oz uncooked whole wheat pasta, fusilli 

1⁄3 cup(s) basil, fresh, chopped00 Points

Instructions

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.

Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.

Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.

While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.