This dish is a fav of both adults and children for it’s creamy goodness. If you want to make it a healthier meal for the fams, throw in broccoli or cauliflower after mixing the cheese in, right before baking it with the crumb topping.
I was craving Fettucine Alfredo the other night and decided to experiment in the kitchen. I wanted to eat a pasta that was rich and creamy, yet lighter on calories than the original dish which is loaded with fat. I skipped the heavy cream and butter and swapped them with low fat cream cheese and olive oil. I added the mushrooms and spinach for extra nutrition and flavor.
No meal would be complete without this sweet and tart dessert. My sister-in-law Sarrit whipped up this treat for me during a recent visit and like most of her recipes, it’s quick and easy with a burst of flavor!
Ingredients:
3 gala apples, pealed, cored and chopped.
1 frozen package of berries (blueberries, raspberries and strawberries.)
1 cup of raw oats
3/4 cup of flour
1 cup of light brown sugar
You know when you make something that you just can’t stop eating? Well for me, this is the recipe! It’s a pasta salad with a zing to it that I love! Today, we served it at my cousin’s bridal shower and it was definitely a hit. It can be served hot or cold and lasts for a few days in the fridge (although it’s best served fresh).
Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes. True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses. Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients.
Since we no longer ration ingredients in this country, quiche recipes abound, overflowing with pork products. But, quiche is versatile, so let’s try and change that. Quiches take very little prep time or experience. In fact, most of the prep work can be done in a blender, food processor, or whisked up in a bowl. With the convenience of ready-made pie crusts, what have you got to lose? Besides, who wouldn’t want pie for lunch?
Ingredients:
Pizza dough or your favorite pizza dough recipe
Tomato sauce (Barilla tomato basil pasta sauce is THE best!)
Shredded pizza cheese
Pizza pan
Olive oil
Corn meal for dusting
Directions:
Oil a pizza pan with a bit of olive oil and dust with corn meal. Pre heat oven to 375. Break off small balls of pizza dough about the size of a golf ball.
