Health-conscious cuisine: Linguini, spinach frittata, more

Between late night snacking, mid-day munchies and picking off your kid's plate, it's not very difficult to sabotage your diet plans. Nutritionist Ellie Krieger is here to help with healthy recipes from her new cookbook, "Small Changes, Big Results." Here, she makes whole-grain linguini with shrimp, a spinach feta frittata, creamy curry dip and hot cocoa.

Linguini with shrimp
Servings:

Makes 4 servings

Ingredients

    • 3/4 pound whole-grain linguini
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 pound large shrimp, peeled and deveined
    • 1/3 cup freshly squeezed lemon juice
    • 1/2 cup white wine
    • 1 cup chopped fresh, flat leaf parsley
    • Salt and freshly ground pepper to taste

Preparation

Baking Directions:

Spinach feta frittata
Servings:

Makes 4 servings

Ingredients

    • 4 large eggs
    • 4 egg whites
    • 2 teaspoons olive oil
    • 1 medium onion, chopped
    • 1 10-ounce package of frozen spinach, thawed and drained of excess water
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup feta cheese, crumbled

Preparation

Baking Directions:

Creamy curry dip
Servings:

Makes 1 1/2 tablespoons sauce

Ingredients

    • 1/3 cup non-fat Greek-style yogurt
    • 2 tablespoons canola mayonnaise
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon tumeric
    • Salt to taste

Preparation

Baking Directions:

Hot cocoa
Servings:

Makes 1 serving

Ingredients

    • 1 cup plus 1 tablespoon non-fat milk
    • 2 teaspoons cocoa powder
    • 2 teaspoons sugar

Preparation

Baking Directions:

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