Smarter Fettuccine Alfredo

8 oz. fettuccine, uncooked (or pasta of your choice)
1 1/4 c. fat-free reduced sodium chicken broth
4 tsp. flour
1/3 c. light cream cheese spread
3 Tbsp. grated Parmesan cheese, divided
1/8 tsp. pepper
1 clove garlic, minced
2 Tbsp. chopped fresh parsley, optional

Cook pasta as directed. Meanwhile, mix broth and flour in medium sacuepan with wire whisk. Add cream cheese spread (I used cream cheese in the block form and it still worked great) 2 Tbsp. of the Parmesan cheese, pepper and garlic. Cook 2 minutes or until mixture comes to boil and thickens, stirring constantly.

Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1Tbsp. Parmesan cheese and the parsley.

(We did bowtie pasta and also added some chopped grilled chicken.) The sauce is a less thick than a traditional alfredo, but the difference in fat and calories is huge. This is a great recipe for those who love the flavor of alfredo, but don't want the calories and fat that go along with it.

Southwest Chicken Wraps

1 can refried beans

1 tsp. chili powder

1/2 tsp. ground cumin

1 avocado, diced

1-2 cooked chicken breasts, shredded

1 tomato, chopped

1 small onion, chopped

2 Tbsp. fresh cilantro, chopped

4 8" flour tortillas

shredded cheese of your choice

In a bowl, combine the first three (3) ingredients. In another bowl combine tomato, onion, cilantro, and a splash of lemon juice (fresh or bottled). This makes pico de gayo (I hope I spelled that right, Uncle Mike you could probably tell me). Lay out tortillas and spread bean mix on top. Then top with avocado, chicken, cheese, and pico de gayo. Roll up as tight as you can, cut in half for easier eating and serve.

I know this is good because Eric downed two of them tonight at dinner within 1 minute (Or at least it seemed that short.)

Chicken Crescents

3 oz. cream cheese

3 T. butter, melted

1 T. milk

2 c. cooked chicken (cubed or shreded)

2 T. green onion

1/4 tsp. salt

1/8 tsp. pepper

2-8 oz. cans crescent rolls (I only use one and use the rest for sandwiches)

Blend cheese, butter, and milk in bowl until smooth. Add remaining ingredients except rolls. Mix. Separate rolls and stretch wider. Place mixture on roll and roll up like crescent. Pinch closed at ends so your chicken mix doesn't go all over the place. Bake at 350 for however long your roll package says.

*This only makes eight for us unless you use two cans, then of course it makes 16. Even so, Eric eats five or six by himself (and that is if he is not super hungry). So you might have to double it for a "real" family.

It also tastes really good just as a chicken salad sandwich.

ENGLISH MUFFINS

1 cup milk
2 tbsps. sugar
1 tsp. salt
1/4 cup margarine
1 cup warm water
1 tbsp. dry yeast
5 1/2 cups flour (more or less)
Cornmeal

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast in warm water and stir until dissolved. Put lukewarm milk in mixer bowl and add 3 cups flour. Using dough hook, beat until smooth, add yeast mixture and then the rest of the flour. Using dough hook knead until smooth and elastic or you can do this part by hand (if you don't have a dough hook).

Place in greased bowl or leave in the one you mixed it in. Cover, let rise in warm place (not hot room temperature is usually good) until doubled in bulk about one hour. Punch down and divide in half. On board heavily sprinkled in corn meal, roll each piece to thickness of about 1/2 inch. Cut into circle with 3-inch cookie cutter or drinking glass. (You can make smaller ones). Put them on a cookie sheet and let them rise for about 30 minutes. Lightly grease a medium hot griddle, or frying pan, or electric frying pan and bake until light brown-- about 15 minutes on each side. If they are smaller adjust time. They can be saved and cut in half and toasted in the toaster the next morning. Makes about 20. (Mike used to love these).

Crockpot BBQ

1 1/2 c. ketchup
1 c. packed brown sugar
1/4 c. red wine vinegar (I use balsamic vinegar)
2 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 lb. boneless chuck roast

In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour mixture over roast. Cover and cook on low for 8 to 10 hours. Remove chuck roast, shred with a fork and return to crockpot. Stir meat and continue cooking for one hour. Note: I have halved this recipe before and cooked for 6 hours on low - turned out great. Tastes great on french rolls or even alone! Very mild BBQ flavor.

Skillet Pasta

Ingredients:

2 cups chopped tomatoes
1/2 cup chopped onion
3 garlic cloves minced
2 Tbsp olive oil
1 can (8 oz.) tomato sauce
1/2 tsp garlic salt
1/4 tsp oregano
8 oz. rigatoni, cooked and drained
2 cups shredded mozarella cheese

Directions:

In a large skillet, cook and stir tomatoes, onion and garlic in oil until tender. Stir in tomato sauce and seasonings. Cook over low heat 4 minutes. Serve over pasta - we like either farfalle (bow ties) or rotini. Use whatever pasta you like, but the sauce is thick and chunky, so it seems to be better with a larger pasta. Top with mozarella.

Died and gone to heaven brownies

You won't believe how wonderfully tasty they are. They are super rich but are great with ice cream and sprinkles. (This is probably why I haven't lost all of my baby weight)

Melt 1 cube of butter
Mix 3 Tbsp. cocoa powder into butter
In separate bowl mix :
1 cup flour
1 cup sugar
2 eggs
1/4 tsp salt
Add butter and cocoa to mixture and add 1 tsp vanilla
Beat until smooth
Pour into a 9x9 baking dish and bake at 350 for 25 minutes

Amazingly good frosting
melt 1/4 cup butter, add:
3 Tbsp. milk
2 Tbsp. cocoa powder
2 cups powdered sugar
1 tsp vanilla

Do not put frosting on until brownies are cool.

*I usually double the brownie recipe to make a 13x9 pan but do not double the frosting recipe. It is good for the 9x9 and the 13x9. (I don't know how that works it just does. We had a disaster when we doubled the frosting.

They are also good if you add a layer of mint between the brownie and the frosting.

Mint layer:
2 cups powdered sugar
1/2 cup butter, softened
1 Tbsp water
1/4 tsp mint
3 drops green food coloring

Beat until smooth and refridgerate until set before you put frostin on top.