Cook Without Book

Prep Time:  1 minute Cook Time:  13 minutes Yield:  2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)                    Ingredients 1 teaspoon   olive oil 1 teaspoon   butter Cooking spray 3/4 pound   sea scallops 2 teaspoons   capers 1/4 teaspoon   salt 1/4 teaspoon   coarsely ground black pepper 1/2 cup   dry vermouth or dry white wine 2 cups   hot cooked vermicelli (about 4 ounces uncooked pasta) 2 tablespoons   chopped fresh basil Preparation Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil. Nutritional Information Calories per serving: 389 Calorie...

Yield:  Makes 12 servings (serving size: 1/4 cup salsa and 1 ounce pita chips)                   Ingredients 1  (14.5-ounce) can artichoke hearts, drained and chopped 1/4  medium chopped red onion (about 1/3 cup) 1/4 cup   chopped pitted kalamata olives 2 tablespoons   grated Parmesan cheese 1 tablespoon   dry Italian dressing mix (such as Good Seasons) 1 tablespoon   extra-virgin olive oil 1 teaspoon   capers 1  (14.5-ounce) can petite diced tomatoes 1/8 teaspoon   crushed red pepper (optional) 2 tablespoons   chopped fresh parsley 2  (6-ounce) bags plain baked pita chips Preparation 1. Combine the first 7 ingredients (through capers) in a mixing bowl; stir in tomatoes and crushed red pepper, if desired. Garnish with parsley and serve with pita chips. Nutritional Information Calories per serving: 175 Fat per serving: 6g Saturated fat per serving: 0.0g...