Homemade Alfredo Sauce

I think the hardest part about weight management is finding those comfort meals you love without loosing all the flavor while loosing the fat. Thanks to my ward cookbook, I found this recipe in it and was floored by the intensity of the flavor and the creaminess of the sauce. This recipe cuts out the heavy cream and significantly reduces the amount of butter used. Brooks loved this sauce and didn't even know it was lower in fat than the original. And the best part about this recipe is that is is so simple. The finer you mince your garlic the more flavor you will get from it.2 C. low-fat milk (not skim)
1/3 C. less fat cream cheese
2 T. flour
1 tsp salt
1 T. butter
3 garlic cloves finely minced
1 C. grated Parmesan cheese (I used fresh pre-shredded)

Toss the milk, cream cheese, flour, and salt into a blender. Process until smooth and set aside. (You need to do this for the cream cheese or it has a hard time melting into the sauce.) In a non stick saucepan, melt butter on medium high heat add garlic. Saute garlic for about 30 seconds or until it becomes fragrant. Add milk mixture to the pan. Stir constantly for about 3 min. until it begins to simmer. Keep stirring and cook a few minutes more until it thickens. Remove from heat and add cheese. Stir and cover immediately. Let stand for at least 10 min. before using. You can add milk and reheat if necessary.

If you wish for a completely smooth consistency, add the sauteed garlic to the blender and blend with the milk mixture. However, I love the rustic and homey texture the small pieces of garlic provide.

Fiesta Quesadillas

This is a nice Quesadilla that is healthy and full of flavor! You can even wrap them in foil until ready to eat. This makes a great picnic lunch.

1 can diced tomatoes with green chilies drained
1 can corn drained (or frozen corn thawed)
cilantro chopped
16 tortillas (6 inches)
1 C. FF Refried beans (I used black beans that I had left over)
2 C. reduced fat cheese

In a medium bowl combine tomatoes, corn and cilantro. Mix well. Spread 8 tortillas with beans. The other 8 tortillas top with cheese and the tomato mixture (if using black beans just mix it in with the other mixture.). Cover with the bean tortilla. In a large skillet heat quesadillas for 1-2 minutes on each side. Cut into 4 pieces.
Serve with sour cream if desired.

Makes 8 servings.

Mexican Black Bean Soup

This soup is delicious and full of fiber! You won't be sorry you tried this!

1 Tbs olive oil
1 onion chopped
1 carrot chopped
4 cloves garlic minced
2 tsp cumin
2 tsp jalapeno with seeds (I used a whole jalapeno)
2 Cans black beans un-drained
1 can petite diced tomatoes in juice
1 1/2 C. chicken broth
Cilantro, green onion, sour cream, and lime juice

Sautee onion, garlic, and carrot about 6 minutes. Add cumin, jalapeno, beans, tomatoes and broth. Bring to a boil and simmer covered 15 minutes. Blend 3 Cups (or all of the soup if you wish) in a blender. Add back to the pot and simmer uncovered 15 additional minutes or till thickened. Season with salt and pepper. You may add more cumin or chili powder if desired. Top with sour cream, cilantro and lime. You may add fresh green onion if desired.

Witch Hat Calzones

This year for Halloween we decided to have a fun Halloween dinner. We had Bread stick Bones, Witches Brew, Witch Hats, Dracula's dipping sauce, and cupcakes. I have had a few requests for the witch hat calzones and though you could make these a number of ways this was super simple.

makes 8 hats

• 1 3.5-ounce package sliced turkey pepperoni (I used ham)
  
• 1/2 of an 8-ounce package less fat cream cheese, softened
• 1/4 cup finely shredded or grated Parmesan cheese
• 2 8-ounce packages (16) reduced fat refrigerated crescent roll dough
• 1 egg, lightly beaten
• 1 tablespoon water
• Finely shredded or grated Parmesan cheese (optional)
• Dried Italian seasoning (optional)
• Crushed red pepper (optional)
• Pizza sauce, warmed (optional)

Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired.

I used ham because Maddox would eat it better, but pepperoni is much easier to cut decorations out of.

Brushetta Pasta

1 box pasta, fettuccine works nicely
3-4 ripe tomatoes, seeds removed and roughly chopped
1-2 cloves garlic, chopped fine
5-6 basil leaves, cut into thin ribbons (roll up and slice)
2 teaspoons extra virgin olive oil
Salt and fresh ground pepper to taste
1/2 C Parmesan cheese, grated
1 C reserved pasta water

Cook pasta according to package directions. Meanwhile in a large skillet, saute minced garlic in olive oil over med heat until slightly yellow. (this won't take long so watch it carefully) Add tomatoes and saute 2 minutes. Season with salt and pepper. Remove from heat.

Drain pasta, reserving 1/2 Cup of cooking liquide. Toss pasta with tomatoes, garlic and basil. Add reserved pasta water to the skillet and toss pasta again. Top with cheese.

Peanut Buter Banana Spirals

This recipe is great for little ones and for you too!!!

Makes 6 servings (4 pieces per serving)
5 pts

1/2 C reduced fat peanut butter (this is really good)
1/3 C non-fat vanilla yogurt
1 Tbs orange juice
2 ripe bananas
4 fat free tortillas
2 Tbs honey crunch wheat germ or regular
1/4 tsp cinnamon

Combine peanut butter and yogurt and stir till smooth. Drizzle bananas in OJ and toss. Place 3 Tbs of peanut butter mixture on each tortilla and arrange banana on top. Combine cinnamon and wheat germ together and sprinkle on top. Roll up torillas and slice each roll into 6 pieces.

PB & Banana Sandwich

Oh my goodness...one of my favorite sandwiches ever.
6 pts for 1/2 sandwich

1 slice white or wheat bread (I like it toasted)
1 Tbs peanut butter
1/2 banana sliced

PB & Pickle

My mom told me about this and I was surprised to find that I quite like it. If you are making a PB&J or a PB & cheese for your little one, try this simple sandwich for yourself.
5 pts for 1/2 Sandwich 10 pts for whole sandwich

1 slice whole wheat or wheat bread
1 Tbs peanut butter
1 pickle Kosher Dill

This totals 1/2 sandwich for 5 pts