“Meatless Monday” Recipe of the Week – Crunchy Balsamic and Bleu Cheese Veggie Pocket
September 7, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Artichoke Hearts, Cooking, Crumbled Bleu Cheese, Crunchy Balsamic and Bleu Cheese Veggie Pocket, Cucumber, Diabetes Self Management, Food, Lettuce, Lite Balsamic Vinaigrette, Meatless Monday, Purple Cabbage, Purple Onion, recipes, Tomato, Vegetarian, Whole Wheat Pita Pocket
This week’s “Meatless Monday” Recipe of the Week is a Crunchy Balsamic and Bleu Cheese Veggie Pocket. Easy to prepare and only 167 calories per serving. These are made using Whole Wheat Pita Pocket, Lettuce, Purple Cabbage, Artichoke Hearts, Purple Onion, Cucumber, Tomato, Crumbled Bleu Cheese, and Lite Balsamic Vinaigrette. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Crunchy Balsamic and Bleu Cheese Veggie Pocket
If you only have 10 minutes to throw lunch together, you’ll want to try this quick and easy recipe — with its light blend of fresh vegetables and refreshing kick of vinegar, this is the perfect 
sandwich for a warm spring day!
Ingredients
Preparation time: 10 minutes
1/2 six-inch diameter whole wheat pita pocket
1 leaf green leaf lettuce
1/4 cup shredded purple cabbage
1 canned whole artichoke heart, quartered
2 teaspoons finely diced purple onion
1 tablespoon finely diced cucumber
2 tablespoons finely chopped tomato
1 tablespoon crumbled bleu cheese
2 teaspoons commercial lite balsamic vinaigrette
Directions
Yield: 1 pocket
Serving size: 1 pocket
1 – Wrap outside of pita pocket in foil or plastic wrap before filling (to prevent the pocket from splitting while stuffing). Place lettuce leaf in pocket, then fill with cabbage, artichoke, onion, cucumber, and tomato. Sprinkle with bleu cheese and drizzle evenly with vinaigrette.
Nutrition Information:
Calories: 167 calories, Carbohydrates: 29 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 462 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/snack/crunchy-balsamic-and-bleu-cheese-veggie-pocket/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Diabetic Dish of the Week – Veggie Patch Pizza
February 4, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Artichoke Hearts, baking, Banana Peppers, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week of the Week, Food, mushrooms, Pizza, Provolone Cheese, recipes, Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Veggie Patch Pizza
This week’s Diabetic Dish of the Week is a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!
Ingredients
Preparation time:
25 minutes
Baking time:
22–30 minutes
Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning
Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza
* Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.
Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/
Slow Cooker Spinach Dip
December 6, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Artichoke Hearts, Cheese, Cooking, Food, Jennie-O, JENNIE-O® Lower Sodium Turkey Bacon, recipes, Slow Cooker Spinach Dip, Spinach, Switch
I have a 2nd Jennie – O Turkey Appetizer Recipe to pass along, Slow Cooker Spinach Dip. What’s more perfect for a snack or appetizer than a Creamy and Delicious Spinach Dip! Plus it’s made using your Slow Cooker. You’ll be using the JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt to help make this one. You’ll also need two different kinds of Cheese, Spinach, and Artichoke Hearts. You can this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Slow Cooker Spinach Dip
Your can always judge a good spinach dip by the speed in which it disappears. And though this one is cooked in a slow cooker, it moves lightning fast! This creamy and delicious Spinach Dip has 
two different kinds of cheese, turkey bacon and artichoke hearts for a special, tangy zing. And because it’s in a slow cooker, you can set it and forget it!
INGREDIENTS
1 (10-ounce) package frozen chopped spinach, thawed and drained
½ cup chopped green onions
2 garlic cloves, finely chopped
1 (15-ounce) can quartered artichoke hearts, rinsed and drained
1½ cups shredded white Cheddar cheese
1 cup grated Parmesan cheese
1 cup low-sodium vegetable broth
½ cup sour cream
½ cup mayonnaise
1½ teaspoons seasoned pepper
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
assorted sliced vegetables and crackers, if desired
DIRECTIONS
1) In lightly greased slow cooker, stir together spinach, green onions, garlic, artichoke, cheeses, vegetable broth, sour cream, mayonnaise and seasoned pepper. Cook on HIGH 4 hours.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop bacon. Place bacon on top of spinach dip. Serve with sliced vegetables or crackers, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 140
Protein 10g
Carbohydrates 11g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 25mg
Sodium 410mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1201-slow-cooker-spinach-dip
Diabetic Dish of the Week – Sirloin Steak Antipasto Salad
August 20, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Artichoke Hearts, Beef Top Sirloin Steak, Cherry Tomatoes, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Fat-Free Italian or Caesar Salad Dressing, Food, Grilling, Kalamata Olives, recipes, Romaine Lettuce, Sirloin Steak Antipasto Salad
This week’s Diabetic Dish of the Week is a Sirloin Steak Antipasto Salad. Made using Beef Top Sirloin Steak along with Garlic, Black Pepper, Romaine Lettuce, Cherry Tomatoes, Kalamata Olives, Artichoke Hearts, Fat-Free Italian or Caesar Salad Dressing, and Fresh Basil. Steak and Salad equals a Meal! You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Sirloin Steak Antipasto Salad
Juicy grilled sirloin steak makes the perfect addition to this light and crispy Mediterranean-style salad. Featuring the colors of crunchy romaine lettuce, kalamata olives, artichoke hearts, cherry tomatoes and fresh basil, it’s as pleasing to the eye as it is to the palate.
Ingredients
3 cloves garlic, minced
1/2 teaspoon black pepper
1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
8 cups torn romaine lettuce
16 cherry tomatoes, halved
16 pitted kalamata olives, halved lengthwise
1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
1/3 cup fat-free Italian or Caesar salad dressing
1/4 cup fresh basil, cut into thin strips
Directions
1 – Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.
2 – Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.
3 – Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.
4 – Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.
Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.
Yield: 4 servings.
Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 250 calories, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/salads/sirloin-steak-antipasto-salad/
Diabetic Dish of the Week – Warm Shrimp, Artichoke, and Parmesan Salad
March 12, 2019 at 5:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 CommentTags: Artichoke Hearts, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Fat Free Italian Dressing, Food, Parmesan Cheese, recipes, Salad Blend, Salads, Shrimp, Warm Shrimp Artichoke and Parmesan Salad
This week’s Diabetic Dish of the Week is – Warm Shrimp, Artichoke, and Parmesan Salad. A perfect fresh and Spring like dish made with Shrimp, Artichoke Hearts, Fat Free Italian Dressing, Salad Blend, and Parmesan Cheese. The Dish is 196 calories and 14 net carbs. It’s from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Warm Shrimp, Artichoke, and Parmesan Salad
Ingredients
1 can (14 ounces) water-packed quartered artichoke hearts
20 frozen cooked tail-on premium shrimp (12 ounces)
1/2 cup fat-free Italian salad dressing
1 bag (12 ounces) salad blend
1/4 cup (1 ounce) shredded Parmesan cheese
Directions
1 – Drain and rinse artichoke hearts. Combine with shrimp and dressing in large, deep skillet. Cover and cook over medium heat 10 minutes, stirring occasionally.
2 – Divide salad blend among 4 dinner plates. Top salad with shrimp-artichoke mixture. Sprinkle with cheese.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 196 calories, Carbohydrates: 21 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 133 mg, Sodium: 757 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/warm-shrimp-artichoke-and-parmesan-salad/
Three Cheese Turkey Pasta Bake
March 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Artichoke Hearts, Baking, Cheddar cheese, Cooking, Food, JENNIE-O® OVEN READY™ Turkey, Mozzarella Cheese, Mushrooms, Onion, Parmesan Cheese, recipes, Rigatoni Pasta, Switch, Three Cheese Turkey Pasta Bake, Tomato Pesto, Tomatoes
It’s another Comfort Food Dish from Jennie – O Turkey, Three Cheese Turkey Pasta Bake. Pasta Bakes just yell “Comfort Food” but this one is made healthier! You’ll be using chopped JENNIE-O® OVEN READY™ Turkey. You’ll also need; Rigatoni Pasta, Onion, Mushrooms, Garlic, Tomatoes, Tomato Pesto, Artichoke Hearts, Mozzarella Cheese, Cheddar Cheese, Parmesan Cheese, and Bread Crumbs. Another Jennie – O Comfort Food Recipe! You can find this recipe and all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/
Three Cheese Turkey Pasta Bake
Try this recipe with any OVEN READY™ product.
When two cheeses just aren’t enough, give this casserole a try. Cheddar, mozzarella and parmesan baked with rigatoni and lean turkey. Chock full of veggies and under 500 calories per serving!
INGREDIENTS
3 cups rigatoni pasta
1 tablespoon olive oil
1½ cups chopped onion
3 cups sliced mushrooms
4 garlic cloves, minced
1 (24-ounce) can diced tomatoes, undrained
½ cup sun-dried tomato pesto
2 cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
½ cup shredded mozzarella cheese
½ cup white shredded Cheddar cheese
½ cup freshly grated Parmesan cheese
1 cup coarse dry breadcrumbs
DIRECTIONS
1) Spray large casserole with cooking spray; set aside. Heat oven to 375°F. In large pot, cook pasta as specified on the package. Return to same pot.
2) While pasta is cooking, in large skillet, heat oil over medium-high heat. Add onion, mushrooms and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
3) Add tomatoes and pesto. Cook, uncovered, 15 minutes or until sauce is thickened, stirring occasionally. Add turkey and artichokes. Add turkey mixture to pasta. Stir until combined. Spoon into prepared casserole dish. In small bowl, combine cheeses and breadcrumbs. Sprinkle over pasta. Bake, uncovered, 30 to 40 minutes or until cheese is golden brown.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 24g
Carbohydrates 40g
Fiber 5g
Sugars 7g
Fat 8g
Cholesterol 30mg
Sodium 910mg
Saturated Fat 3g
https://www.jennieo.com/recipes/610-three-cheese-turkey-pasta-bake
Slow Cooker Spinach Dip
November 2, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Artichoke Hearts, Cheese, Cooking, Food, Jennie-O, JENNIE-O® Lower Sodium Turkey Bacon, recipes, Slow Cooker Spinach Dip, Spinach, Switch
I have a 2nd Jennie – O Slow Cooker Recipe to pass along, Slow Cooker Spinach Dip. What’s more perfect for a snack or appetizer than a Creamy and Delicious Spinach Dip! Plus it’s made using your Slow Cooker. You’ll be using the JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt to help make this one. You’ll also need two different kinds of Cheese, Spinach, and Artichoke Hearts. You can this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Slow Cooker Spinach Dip
Your can always judge a good spinach dip by the speed in which it disappears. And though this one is cooked in a slow cooker, it moves lightning fast! This creamy and delicious Spinach Dip has two different kinds of cheese, turkey bacon and artichoke hearts for a special, tangy zing. And because it’s in a slow cooker, you can set it and forget it!
INGREDIENTS
1 (10-ounce) package frozen chopped spinach, thawed and drained
½ cup chopped green onions
2 garlic cloves, finely chopped
1 (15-ounce) can quartered artichoke hearts, rinsed and drained
1½ cups shredded white Cheddar cheese
1 cup grated Parmesan cheese
1 cup low-sodium vegetable broth
½ cup sour cream
½ cup mayonnaise
1½ teaspoons seasoned pepper
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
assorted sliced vegetables and crackers, if desired
DIRECTIONS
1) In lightly greased slow cooker, stir together spinach, green onions, garlic, artichoke, cheeses, vegetable broth, sour cream, mayonnaise and seasoned pepper. Cook on HIGH 4 hours.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop bacon. Place bacon on top of spinach dip. Serve with sliced vegetables or crackers, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 140
Protein 10g
Carbohydrates 11g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 25mg
Sodium 410mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1201-slow-cooker-spinach-dip
Diabetic Dish of the Week – SPINACH ARTICHOKE YOGURT DIP
July 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a commentTags: Appetizers, Artichoke Hearts, Baking, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Low Fat Yogurt, Mozzarella Cheese, recipes, Snacks, Spinach, SPINACH ARTICHOKE YOGURT DIP
This week’s Diabetic Dish of the Week is – SPINACH ARTICHOKE YOGURT DIP. Delicious and Healthy appetizer or snack, SPINACH ARTICHOKE YOGURT DIP. Artichoke Hearts, Spinach, Low Fat Yogurt, and Mozzarella Cheese are some of the ingredients you’ll be using to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/
SPINACH ARTICHOKE YOGURT DIP
Try this Spinach Artichoke Dip at your next party or serve to your family while watching a game on TV. Only 7 grams of carbs per serving.
Recipe Yield: 8
Ingredients
1 can (14 ounces) artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach frozen, thawed and drained
8 ounces plain low-fat yogurt
1 cup shredded, low-moisture, part-skim Mozzarella cheese
1/4 cup green onion, chopped
1 garlic clove, minced
2 tablespoons red pepper, chopped
Directions
1 – Heat oven to 350F.
2 – Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3 – Pour mixture into 1-quart casserole dish or 9-inch pie plate.
4 – Bake 20-25 minutes, or until heated through.
5 – Sprinkle with red peppers.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 179
Fat: 12 grams
Sodium: 383 milligrams
Cholesterol: 18 milligrams
Protein: 11 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipe/spinach-artichoke-yogurt-dip
“Meatless Monday” Recipe of the Week – Angel Hair Pasta with Tomatoes, Pine Nuts and Basil
May 16, 2016 at 5:18 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Angel Hair Pasta with Tomatoes Pine Nuts and Basil, Artichoke Hearts, Basil, Cooking, CooksRecipes, Food, Meatless Monday" Recipe of the Week, Parmesan Cheese, Pasta, Pine Nuts, recipes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Angel Hair Pasta with Tomatoes, Pine Nuts and Basil. Angel Hair Pasta tossed with pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil. You can find this recipe along with all the other healthy and delicious recipes all at the CooksRecipes website. http://www.cooksrecipes.com/index.html
Angel Hair Pasta with Tomatoes, Pine Nuts and Basil
Angel hair pasta is tossed with a simple pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil, and served with freshly grated Parmesan cheese.
Recipe Ingredients:
1/4 cup extra virgin olive oil
1/2 cup pine nuts
4 garlic cloves, finely minced
4 large ripe tomatoes, seeded and chopped
2 (6-ounce) jars marinated artichoke hearts, drained
1/4 cup red wine vinegar
1/2 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and freshly ground black pepper to taste
12 ounces angel hair pasta, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling
Cooking Directions:
1 – Heat oil in large skillet over medium-high heat. Add pine nuts and sauté until light brown, about 2 to 3 minutes; add garlic and cook for 30 seconds. Stir in tomatoes, artichoke hearts, vinegar, basil, and oregano; heat through. Season with salt and pepper.
2 – Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
Makes 4 servings.
http://www.cooksrecipes.com/mless/angel-hair-pasta-with-tomatoes-pine-nuts-and-basil-recipe.html
Petitchef
Foodista
Posts I Like
Blog at WordPress.com.
Entries and comments feeds.
