ArcaMax

One half pound fettuccine noodles
1 and one half cup chicken broth
One quarter cup dry white wine
One half tsp. dried marjoram
1 pound shrimp, peeled and deveined
1 Tbsp. cornstarch
1 cup milk
One third cup Swiss cheese, shredded

Combine chicken broth, wine and marjoram in a saucepan and bring to a boil. Add shrimp and cook for about a minute until shrimp starts to turn pink. Remove shrimp from pan and set aside. Bring broth mixture to a boil and allow it to boil for about 15 minutes until it is reduced to about one-half cup. Meanwhile cook fettuccine according to package directions. Combine cornstarch and milk, pour into broth mixture, and then stir until mixture becomes thick. Add cheese and stir until cheese melts. Add shrimp and heat through. Serve over cooked fettuccine noodles.

The Skinny: We made this over the weekend and it was great. We used low fat chicken broth, milk and cheese.

Fennel Salad

1 tsp. ground fennel seeds
One quarter cup lemon juice
1 Tbsp. olive oil
2 Tbsp. Kalamata green olives, pitted and minced
Salt and pepper to taste
2 fennel bulbs, sliced
2 Granny Smith apples, cored and sliced
One quarter cup fresh grated Parmesan cheese

Combine ground fennel, lemon juice, olive oil, olives and salt and pepper and whisk with a wire whisk. Combine fennel and apples. Pour dressing over fennel and apples and toss to coat. Sprinkle with cheese and serve.

The Skinny: This recipe is fine as is.