Dijon Chicken Pasta

RECIPE # 34

Dijon Chicken Pasta

INGREDIENTS:

Dijon Pasta Sauce:

1 clove garlic, pressed

1/2 teaspoon olive oil

1 cup strained fat-free yogurt*

2 tablespoons cornstarch

1 cup evaporated skim milk

1/4 cup fat-free milk

2 teaspoons Grey Poupon Dijon mustard

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

dash ground black pepper

1-1/2 tablespoons fresh parsley, chopped

* make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basked or strainer. Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese like substance in the strainer. Measure this thick stuff for the recipe and toss out the liquid.

INGREDIENTS:

Chicken Spice Blend:

2 teaspoons salt

1 teaspoon paprika

fat-free butter-flavored spread or spray

4 skinless chicken breast fillets

1/2 teaspoon dried thyme

dash or two ground black pepper

1 pound package penne pasta

3 to 4 quarts water

Garnish:

1 small tomato, diced

fresh parsley, chopped

DIRECTIONS:

Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce by first saut ing the pressed garlic in the olive oil in a medium saucepan. Saute only for a minute or two over medium heat. Do no let the garlic brown or it will become bitter. Remove pan from heat. Combine strained yogurt with cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat. Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often. As sauce cooks, prepare the Dijon Chicken Pasta

Dijon Chicken Pasta

Coq Au Vin Pasta

RECIPE # 33

Coq Au Vin Pasta

INGREDIENTS:

2 lbs. pasta, any kind

1-1/2 lbs. ground turkey

1 cup butter

1 cup of flour

1/2 cup parsley

8 slices of cooked bacon, chopped

1/2 cup Brandy

12 whole mushrooms

6 green onions, diced

1 bay leaf

2 garlic cloves, minced

2 cups white wine

1 tsp. thyme

Salt & Pepper

DIRECTIONS:

In medium bowl mix together turkey, salt and pepper and shape into meatballs. Coat with flour. In large fry pan, heat butter and place all themeatballs (if they fit) into fry pan and brown. When meat is totally cookedremove from heat. Repeat with remaining meatballs. Add in the brandy,parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme. Simmerfor 20 minutes. Meanwhile, cook pasta according to package directions.Return meatballs to frying pan and cook until warmed through. Serve overpasta with a baby greens salad and vinagrette.

Coq Au Vin Pasta

Cavatini

RECIPE # 32

Cavatini

INGREDIENTS:

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni − sliced thin − then cut in half

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 − 16 oz. jar meat flavored Prego sauce

DIRECTIONS:

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350F for about 45 minutes or until cheese is melted.

Cavatini

Capellini Primavera

RECIPE # 31

Capellini Primavera

INGREDIENTS:

1/2 cup (1 stick) butter

1-1/2 cups chopped onions

3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)

5 cups (12 ounces) broccoli florets, cut into 1-inch pieces

3 cups (about 8 ounces) sliced mushrooms

1 1/4 cups thinly sliced yellow squash (cut squash in halflengthwise before slicing)

1 teaspoon minced garlic

1-1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)

1/4 cup sun-dried tomatoes, oil-packed, minced

1 1/4 cups crushed tomatoes in puree

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta

1/2 cup grated Parmesan cheese

DIRECTIONS:

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes. Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Capellini Primavera

PASTA

PASTA

Pasta

- Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

- Do not use metal bowls when mixing salads.Use wooden, glass or china.

- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

- To keep potatoes from budding, place an apple in the bag with the potatoes.

- Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

- If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening jars easy.

- Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

- Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.


PASTA

Toad−In−The−Hole Recipe.

RECIPE # 30

Toad−In−The−Hole Recipe.

INGREDIENTS:

8 ounces pork sausage breakfast links (about 16 sausages)

1 tablespoon vegetable oil

1 1/4 cups milk

4 large eggs

Scant 1/2 teaspoon salt

1−1/2 cups all−purpose flour.

DIRECTIONS:

1. Heat oven to 450F. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil
bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.

2. Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour
to milk mixture and mix until smooth.

3. Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and
bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.

4. Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into
squares and serve immediately, because the crust will sink as it cools.

Toad−In−The−Hole Recipe.