FETTUCINI ALFREDO

from Monique Rogers

1 pkg. fettuccine noodles

2 TBSP. butter

1 1/2 tsp. minced garlic

1 regular size half and half or heavy whipping cream

2 TBSP. seasoning salt

1/2 c. grated Parmesan cheese

Cook noodles as directed.  While noodles are cooking make the sauce.  First melt the butter and saute garlic just 1-2 minutes.  Add half and half and seasoning salt.  Stir and simmer until noodles are almost finished.  Drain noodles and put in bowl.  Add cheese to sauce and stir until melted.  Add to noodles and toss.  Great alone or I like to add broccoli and chicken.

EASY BEEF STROGANOFF

 1 pkg. Dry Lipton Onion Soup mix

1 family size can cream of mushroom soup

1 regular size can cream of celery

stew meat

container sour cream

Brown stew meat and put in crockpot.  Pour dry soup mix on top.  Then add creamof mushroom and celery.  Don't stir.  Let cook about 4 hours on high.  Before stirring I like to use a potato masher to shred the meat.  Then add about 1/2 the container of sour cream.  Serve over rice or noodles.  This is our family's very favorite.

Mediterranean shrimp Antipasto

from Shannon Farr

1 pound cooked, deveined, peeled medium shrimp with tails. (31 - 35 count)

1 block (8 oz) feta cheese, cubed

2 cups fresh cauliflower florets

1 medium red bell pepper, cut into 1 inch pieces 

16 kalamata or ripe olives 

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh Italian (flat leaf) parsley

1 tablespoon fresh grated lemon peel 

2 cloves garlic, finely chopped

Feta cheese is ripened in brine and tastes salty, so there is no need to add salt to this dish.

In large resealable food-storage plastic bag or glass baking dish, mix all ingredients.  Gently move ingredients around in bag to mix well.  ( I carefully mixed it in a big bowl.

Refrigerate at least 2 hours but no longer than 12 hours to blend flavors.  Drain before serving.   Store in refrigerator.

Options - yellow or orange bell pepper instead of red.  Add cucumber slices, or chopped red onion or quartered artichoke hearts. 

Cajun Chicken Pasta on the Lighter Side

I thought this was fabulous!!!  Doesn't taste low fat.

Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt) 

Ingredients:
•    8 ounces uncooked linguine (I used Dreamfields)
•    1 pound chicken breast strips
•    1-2 tsp Cajun seasoning (or to taste)
•    1 tbsp olive oil
•    1 medium red bell pepper, thinly sliced
•    1 medium yellow bell pepper, thinly sliced
•    8 oz fresh mushrooms, sliced
•    1/2 red onion, sliced
•    3 cloves garlic, minced
•    2 medium tomatoes, diced
•    1 cup fat free low sodium chicken broth
•    1/3 cup skim milk
•    1 tbsp flour
•    3 tbsp light cream cheese
•    fresh cracked pepper
•    2 scallions, chopped
•    salt to taste
•    Smart Balance cooking spray

Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

Frog Eye Salad

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons salt
• 1 3/4 cups unsweetened pineapple juice
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon vegetable oil
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.