Parmesean Garlic pasta

I used to buy the Knorr pasta sauce mixes but now I save $$$ and make my own.
It's totally easy, very tasty and you can control the fat content by using skim milk, fat free evaporated milk or go for the ultra rich and use cream. You can also vary the basic sauce by choosing the type and quantity of cheese.

2 TBS canola oil (you can use butter)
2 TBS flour
Mix in a sauce pan over med. high heat until flour is bubbly but not browned. Add:

2 cups milk all at once (again you can use anything from skim milk to cream)

Whisk occasionally until it begins to steam and then whisk constantly until it simmers, whisk and stir for one more minute until thickened and take the pan off the heat. Add:

1/2 cup grated Parmesan cheese (you can add any kind of cheese for a cheese sauce)
1 TBS Garlic Herb seasoning (I use Johnnys Garlic spread & seasoning from Costco)

Stir until cheese is melted and incorporated. Pour over 16 oz. (uncooked wt.) of cooked hot pasta. Also great over Chicken Cordon Bleu, with cut up chicken (remember cheese gravy and toast?)

Fettuccine Alfredo

So this sauce recipe is probably not the healthiest thing around, but it tastes good! I will have to search for some lower-calorie alfredo recipes and try them out, but this is good for making every once and awhile.

Alfredo Sauce

8 oz. cream cheese
1/3 c. parmesan cheese
1/2 c. butter
1 c. milk
1/4 tsp. garlic powder
Dash of pepper

Cut cream cheese into chunks. Melt all ingredients together on medium heat until smooth, then serve over fettuccine or whatever noodles you like best. Makes 4-6 servings. We like to add cooked chicken to it also.

Chicken Tetrazzini

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients:
1 can cream of chicken soup
1 1/4 cups milk
3/4 cup grated parmesan cheese
1 tsp. onion powder
1 tsp. garlic powder
3 cups cubed cooked chicken OR turkey (I just use a can of chicken)
1 jar sliced mushrooms, drained (optional--we aren't mushroom lovers)
4 cups hot cooked spaghetti
1/3 cup dry bread crumbs
Pam spray


Directions:
1. Mix soup, cheese, onion and garlic. Add chicken, mushrooms and spaghetti and toss to coat. Spoon into 3-qt shallow baking dish.
2. Put bread crumbs on top and spray with pam.
3. Bake at 400 degrees F for 25 minutes or until hot.

Is it Spring yet?

Pasta Salad

This is a favorite at my house, and they look for leftovers the next day.
Note: you can use any veggies, meats or cheeses you like to tailor this for your family.

Get a large pot of water boiling while you chop the veggies.

I chop equal amounts of carrots, broccoli and cauliflower in small pieces.
(think too small to be picked out easily and too small to overpower a spoonful.)
You could add any veggies, thawed peas, halved cherry/grape tomatoes, leftover cooked chilled asparagus, chopped sweet peppers. Whatever you family likes.

All together you should have about three cups of vegetables.
Place in a large bowl.

Next chop about 5 stalks of green onions and add it to the other veggies.

Some time in here your water should be boiling. Add about 12 oz of your favorite pasta and cook according to package directions. We like small shell and bowtie pasta the best but corkscrew in any of it's varieties works great as does penne.... really, whatever you have on hand works (maybe not spaghetti but who knows).

Time to chop some meat - this is a great use for leftovers, chicken (grilled is especially good), beef, ham... the thicker sliced lunch meat works fine too. Cottage cheese is also really good.

Chop some cheese, string cheese is a favorite but you could do Colby jack, Parmesan, feta, shredded cheese (you get the picture).

I always keep the meat and cheese separate and allow people to add their own - or not. The salad as a whole keeps better this way.

When your pasta is done, drain it and then put ice cubes in the bottom of the pan. Mix the ice cubes, hot pasta and some cold water in the pan and allow to sit for a few minutes as you get everything together. Stir the pasta occasionally to cool evenly.

Drain the pasta again making sure the ice cubes are melted or removed and mix pasta with veggies. (There should be roughly equal amounts of each).

Serve with the cheese and meats as well as a variety of salad dressings on the side.
Serves 4-6.

Orzo with Parmesan and Basil

This is a fabulous side dish that goes well with chicken or any other meat you want. Plus, it is easy!

Photo courtesy of http://www.andreasrecipes.com

Ingredients:
2 Tbsp. butter
2 cups orzo pasta
2 (14oz.) cans chicken broth
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped or 2 Tbsp. dried
Salt and Pepper to taste


Directions:
Melt butter in pan. Stir in orzo and saute until slightly browned. Stire in broth and bring to boil. Reduce heat, cover, and simmer until orzo is tender and liquid is absorbed--about 15 minutes. Mix in parmesan cheese and basil. Season with salt and pepper.

Serves 8.