8 oz. or 1/2 lb. Penne or Fettuccine Noodles (we love it with penne)
1/2 cup Softened Butter
3/4 cup Whipping Cream at room temperature
3/4 cup freshly grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. White Pepper
1/4 to 1/2 tsp. Garlic Powder (depending on how much garlic you like) =)
Cook & Drain noodles. Using same pan combine noodles & butter. Once butter is melted add 1/2 of the cream and then 1/2 of the Parmesan & toss well. Add remaining cream & Parmesan. Toss until creamy & smooth. Add salt, white pepper, & garlic powder. Mix well. Serve with grilled chicken. Serves 4 to 5. We love to serve ours with carrots & broccoli as well.
WARNING: This Alfredo is addicting and is certainly not the ideal meal if you are watching your calorie intake!
Monday, July 27, 2009
Sunday, July 19, 2009
Crock-Pot Fajitas
1 lb beef flank steak, or skinless/boneless chicken breast halves, or pork
tenderloin, or 24 oz. firm tofu
1 lg onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
10 jalapeño pepper rings from a jar
1 tsp chopped garlic (2 cloves)
1 tsp ground cumin
1 can (15 oz) kidney, pinto or black beans, drained and rinsed
1 pkt (1.27 oz) fajita seasoning mix
12 8" flour tortillas
3 ripe tomatoes, chopped
1 cup shredded lettuce
12 T light sour cream (1 T per fajita)
*4 to 8 hours before serving: Trim meat well of fat and cut into 6 portions. Crumble or cube tofu. Place in slow cooker.
Cut vegetables into strips and place in slow cooker.
Next add jalapenos, garlic, cumin, beans & seasoning mix. Mix well and cook on LOW for 7-8 hours or HIGH 4-5 hours.
Just before serving:
Remove meat from slow cooker and shred.
Return shredded meat to pot and mix well.
Warm tortillas in microwave.
Use a slotted spoon to remove contents from slow cooker. There will be a lot of liquid.
Assemble fajitas with toppings of your choice.
SERVES 6
Nutrition information for 2 fajitas using beef, with tomatoes, lettuce and sour cream
Calories ................................. 505 Fat ........................................14 g Fiber ......................................9 g
Sodium ......................1040 mg
Total Carbohydrate .............. 64
Since I can't make my dad's yummy fajitas, I try this easier version. I found it on www.zonya.com (Zonya is a registered dietician that I like to watch on T.V.) We love, love them. I don't add jalapenos or cumin, and there's still plenty of flavor - YUM!
tenderloin, or 24 oz. firm tofu
1 lg onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
10 jalapeño pepper rings from a jar
1 tsp chopped garlic (2 cloves)
1 tsp ground cumin
1 can (15 oz) kidney, pinto or black beans, drained and rinsed
1 pkt (1.27 oz) fajita seasoning mix
12 8" flour tortillas
3 ripe tomatoes, chopped
1 cup shredded lettuce
12 T light sour cream (1 T per fajita)
*4 to 8 hours before serving: Trim meat well of fat and cut into 6 portions. Crumble or cube tofu. Place in slow cooker.
Cut vegetables into strips and place in slow cooker.
Next add jalapenos, garlic, cumin, beans & seasoning mix. Mix well and cook on LOW for 7-8 hours or HIGH 4-5 hours.
Just before serving:
Remove meat from slow cooker and shred.
Return shredded meat to pot and mix well.
Warm tortillas in microwave.
Use a slotted spoon to remove contents from slow cooker. There will be a lot of liquid.
Assemble fajitas with toppings of your choice.
SERVES 6
Nutrition information for 2 fajitas using beef, with tomatoes, lettuce and sour cream
Calories ................................. 505 Fat ........................................14 g Fiber ......................................9 g
Sodium ......................1040 mg
Total Carbohydrate .............. 64
Since I can't make my dad's yummy fajitas, I try this easier version. I found it on www.zonya.com (Zonya is a registered dietician that I like to watch on T.V.) We love, love them. I don't add jalapenos or cumin, and there's still plenty of flavor - YUM!
Monday, July 13, 2009
Raspberry Cheesecake
Raspberry Cheesecake
Graham cracker shell
1 large pkg. cream cheese
½ tub cool whip
1/3 C. sugar
2 t. vanilla or almond extract
1 C. raspberries (washed)
1) Let cream cheese warm to room temp.
2) Beat together cream cheese, sugar and vanilla
3) Fold in cool whip
Put ½ of the mixture in the shell. Then arrange most of the raspberries on top of that. Put the rest of the filling mixture on, and top with remaining raspberries. Chill.
*I haven't made this in a long time, but got it from a cute friend I used to work with. It was delicious though when I did make it. Try it - it's definitely worth it!
Graham cracker shell
1 large pkg. cream cheese
½ tub cool whip
1/3 C. sugar
2 t. vanilla or almond extract
1 C. raspberries (washed)
1) Let cream cheese warm to room temp.
2) Beat together cream cheese, sugar and vanilla
3) Fold in cool whip
Put ½ of the mixture in the shell. Then arrange most of the raspberries on top of that. Put the rest of the filling mixture on, and top with remaining raspberries. Chill.
*I haven't made this in a long time, but got it from a cute friend I used to work with. It was delicious though when I did make it. Try it - it's definitely worth it!
Startin' Something Good
Hopefully this will be lots of fun and will benefit all you mommies and wives out there who need dinner ideas or just like to cook! There will be a few of us (hopefully) posting our recipes on here periodically for everyone to enjoy. We'll be posting every kind of recipe too: entrees, desserts, breads, snacks, smoothies... anything! Feel free to leave comments and if you have a recipe to share, let us know. Here we go!
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