No need for specialty ingredients to make this Italian dessert. Reduced-fat cream cheese and whipped topping make it easy to prepare and under 200 calories per serving.
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
This Turkey Bruschetta Panini recipe contains italian bread, tomato slices, oscar mayer cracked black pepper, fresh basil leaves, kraft mayo with olive oil reduced fat mayonnaise and more.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").
