Fettucini Alfredo

I got this recipe from my friend Rebecca who lived by me in Logan. It is one of the best Alfredo recipes I have ever had!
3 Tbs. butter
3 Tbs. flour
1 c. heavy whipping cream
1 c. milk
3/4 c. fresh parmesan cheese
1/2 c mozzarella cheese l/2 tsp. garlic salt or 1 clove garlic, minced and 1/4 tsp. salt or to taste.
Pepper

Melt butter and add flour to make a paste. Gradually stir in milk and cream. Stir in garlic salt, and salt and pepper to taste. Stir constantly until thickened. Remove from heat and stir in cheeses. Return to heat until melted and smooth.

Guiltless Alfredo Sauce

Fast, Easy, and a little lighter than most recipes!

2 c. low fat milk (not skim)
1/3 c. (3 oz.) 1/3 less fat cream cheese
2 T. flour
1 tsp. salt
1 T. butter
3 garlic cloves
1 C. grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a sauce pan, melt butter and saute' garlic for 30 seconds and add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it comes to a simmer and continue stirring until it thickens like regular Alfredo sauce. Add parmesan cheese stir and cover immediately for 10 minutes. I got this recipe from Our Best Bites and she suggests using this over pasta, dip for bread sticks, sauce for pizza, mixed with pesto for a creamy pesto sauce, or marinara for a creamy marinara sauce.

Ham and Cheese Penne

3 c. penne pasta

3 T. butter

3 T. flour

1 c. milk

1/2 t. paprika

1/2 t. salt
1/4 t. ground black pepper
1 c. heavy cream
1 pound cooked ham, cubed
2 c. mozzarella cheese, grated
1/2 c. Parmesan cheese, grated
1/2 c. garlic bread crumbs (optional)

Cook penne according to package directions. Melt butter. Stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. cook and stir over medium heat until thickened and bubbly. Add paprika, salt, pepper, and cream, and continue cooking and stirring until thickened. Stir in ham, mozzarella cheese, and penne. Turn into greased baking dish. Sprinkle with Parmesan cheese and bread crumbs (if using). Broil for 5 minutes or until bread crumbs start to turn golden brown.

*I did not use the bread crumbs and I baked mine at 350 just until the cheeses were all melted. My boys loved it... and they are extremely hard to please!

Manicotti

1 pkg manicotti noodles, cooked according to box directions
2 lbs. cottage cheese
2 eggs, slighly beaten
2 tsp. parsley
1/2 tsp. pepper
1/2 lb. mozzarella cheese, shredded
1/2 c. fresh shredded parmesan or 1/4 c. dry grated
1 tsp. salt
Favorite spagetti Sauce

Mix together all ingredients but noodles and sauce. Place mixture in a ziplock bag and cut a small hole in one of the corners. Squeeze mixture into noodles and pour sauce over noodles top with more mozzarella cheese.
Bake at 350 degrees for 40 minutes covered and 15 minutes uncovered.

Fiesta Pasta Salad

16 oz. Rotini pasta
Tomato
Avacado
1 can Shoe peg corn- drained
1 can Black beans- rinsed and drained
1 can Kidney beans- rinsed and drained
green onions
olives

Dressing:
1 C. Mayo
1 T. Chili powder
1/2 C. Milk
1 pkg. Hidden Valley Fiesta Dip

Spicy Romano Chicken Pasta

2 T. butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 C. sliced mushrooms
1/4 C. diced green onions
1/8 C. sliced sundried tomatoes
Alfredo sauce (made from recipe below or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.

Add Alfredo sauce and Romano cheese. Simmer.

Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!


Alfredo Sauce
1/2 C. butter
2 oz. cream cheese
2 C. heavy cream
3/4 tsp. garlic powder
salt
pepper
1/2 - 3/4 C. parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in parmensan cheese. Cover and let it sit for 5 minutes.

Shrimp Scampi Bake

1 c. Butter
2 T. prepared Dijon-style mustard
1 T. fresh lemon juice
1 T. chopped garlic
1 T. chopped parsley
2 pounds medium raw shrimp, shelled, deveined with tails attached

1. Preheat over to 450 degrees
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley.
When the butter melts completely, remove from the heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in oven for 12 to 15 minutes or until the shrimp are pink and opaque.

If desired serve over linguine.

Salmon Linguine

2 T. Olive oil
3 Cloves garlic- minced
1 1/4 lb. Salmon fillets
2 T. Butter
1/2 C. Chicken broth
1 C. Whipping cream
1 C. Parmesan cheese- finely shredded
1/4 C. Fresh Parsley chopped1/4 tsp. Fresh ground pepper
8 oz. Linguine, cooked

1. Heat olive oil in a large ovenproof skillet over medium heat; add garlic and sauté 3 minutes or unit tender. Add salmon and cook 5 minutes on each side. Place skillet in a 425˚ oven for 10 minutes or until fish flakes with a fork.2. Meanwhile, melt butter in a skillet over medium-high heat. Add broth and cook 5 minutes or until mixture is reduced by half. Stir in whipping cream and cook, stirring occasionally, 5 minutes or until slightly thickened.3. Cut salmon into 1 inch pieces; add to whipping cream mixture. Sprinkle with cheese and parsley; cook until cheese melts. Sprinkle with pepper and toss with linguine.

Creamy Chicken Linguini

1 T. olive oil
2 T. butter
1 clove garlic, minced
4 chicken breasts, bite size pieces
1 pkg linguini noodles, cooked
1 cube chicken bouillon, crumbled
1/2 water
1 1/4 c. half and half
3/4 c. milk
1 c. grated parmesan

Heat oil and saute butter and garlic for 15 seconds add chicken. Cook until juices run clear. Set aside chicken. In remaining oil garlic mixture add bouillon and water, bring to a boil and simmer, stir half and half, milk and cheese. After it becomes thickened add chicken and layer sauce and noodles in serving dish. Serve immediately.