I want a fresh and healthy dinner recipe?!

use quinoa and make an eggplant and tomatoe dish with garlic parsely all kinds of herbs spices olive oil and back that in the oven and serve it over quinoa..really yummy

Scrumptiously Light Carbonara with peas


First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.

When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl.

Now you need to add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I've seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

Ingredients:
? 455g/1lb farfalle
? 1 egg, preferably free-range or organic
? 100ml/3? fl oz double cream
? sea salt and freshly ground black pepper
? 12 rashers of pancetta or smoked streaky bacon, roughly sliced
? 3 handfuls of fresh podded or frozen peas
? 2 sprigs of fresh mint, leaves picked
? 2 handfuls of freshly grated Parmesan cheese



Sorry I can't seem to type in the answer box !

Pastrami sandwiches with mayonaise , Hmmmm

Steak and cheese enchiladas with lots of guacamole, sour cream, and black beans