Vodka Penne Pasta
1lb penne pasta-cooked saute together: 4oz proscuitto chopped 2-3cloves garlic 1/4tsp. pepper flakes 3tble olive oil ADD: 1 28oz can whole or diced tomatoes 1cup heavy cream 1/3cup vodka 1/4cup fresh chopped parsley 3Tbl fresh basil 1 cup parmesan cheese warm together in large skillet ,the saute part is up til oil then once sauted add the rest, then add in the pasta to heat through. Mushroom Rissotto
|
Mashed Potato Casserole
Spray 13×9 pan with nonstick spray, set aside. In a large bowl, beat the cream cheese, onion dip, eggs and milk until smooth. In a medium saucepan, combine the water and margarine, bring to boil and remove from heat. Add the instant potato flakes, mix well. Pour the potatoes into the cream cheese mixture. Beat until smooth. Pour into the baking dish evenly. Cool, cover and refrigerate. Cooking Directions: Remove the casserole from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees, uncover and bake for 30 – 40 minutes. Spiced Pumpkin and Shrimp Soup 2 medium onion, sliced 2 medium carrots, sliced (1 cup) 1 tablespoon snipped fresh cilantro 2 teaspoons grated fresh ginger 1/2 teaspoon ground allspice 2 cloves garlic, minced 2 tablespoons butter 1 14 ounce can chicken broth 1 15 ounce can pumpkin 1 cup milk 1 8 ounce package frozen peeled and deveined cooked shrimp, thawed (I used mini ones) plain yogurt or sour cream (optional ) I used sour cream and sooo good snipped fresh chives (optional) In large sauce pan cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butter, covered, for 10-12 minutes or until veggies tender transfer veggie mixture to food processor or blender. Add 12 cup of the chicken broth. Cover and blend until smooth In the same saucepan combine remaining chicken broth, pumpkin, and milk. Stir in blended veggie mixture and shrimp, heat through. If desired top with plain yogurt and chives (I used sour cream... and it was yummy :) This is a lowfat recipe ladies and very good and different!! :) 247 calories per serving Hashbrown Casserole Ingredients 1 (2 pound) package frozen hash brown potatoes, thawed 1/2 cup butter, softened 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup chopped onion 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded Cheddar cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. 2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. **I usually add a little less salt as it can taste a little salty due to the cream of chicken soup & cheese **I also add crushed cornflakes to the top for a little texture/crunch **Colby cheese is also good if you want to use something other than Cheddar **Oh, & sometimes I use a little less onion as I'm not a big fan of onions |