Side Dish

Roasted Red Pepper and Endive Salad

2 1/2 cups sliced Belgium endive

1/2 cup drained roasted red peppers (canned or bottled)

2 teaspoons olive oil

Salt and freshly ground pepper

Place sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add. Drizzle with olive oil and add salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 63 calories (68 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), 0 cholesterol, 1.2 g protein, 4.3 g carbohydrates, 2.8 g fiber, 15 mg sodium.

Main Dish

Hot Pepper Shrimp

4 large slices country bread

1 tablespoon olive oil

Pinch red pepper flakes

3/4 pound peeled shrimp

3 large garlic cloves, crushed

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper

Toast bread and place on 2 dinner plates. Heat a nonstick skillet over medium-high heat. Add olive oil and pepper flakes. When oil is hot, add shrimp and garlic. Toss shrimp in oil for 2 to 3 minutes, until no longer translucent. Remove from heat and sprinkle with parsley and salt and pepper to taste. Spoon over bread along with pan juices. Makes 2 servings.

Per serving: 386 calories (28 percent from fat), 12 g fat (2 g saturated, 5.8 g monounsaturated), 258 mg cholesterol, 41.9 g protein, 25.9 g carbohydrates, 4.1 g fiber, 474 mg sodium.