Shrimp and Artichoke Pasta--By Amy Johnson

Amy, Thanks for posting this recipe. I love it, but haven't made it for a couple years...because I haven't had the recipe handy. Now I do!

Shrimp and Artichoke Pasta

3 Slices bacon, chopped
1 small onion, chopped fine
1 cup whiping cream
8oz artichoke hearts
1 15oz can crushed or diced tomatoes
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1 lb cooked shrimp (If I don't have shrimp I've used chicken)
1/2 cup grated parmesan cheese optional
16oz Bow tie pasta (or pasta of your choice)

Cook pasta, drain and set aside. In a large skillet cook bacon and onions. Stir in whip cream, artichoke hearts(which I cut smaller), tomatoes, basil, salt and pepper. Heat to a boil then reduce heat and simmer about 15 mins. Stir in shrimp heat until warmed through. Serve over cooked pasta, top with parmesan cheese. Make 4-6 servings

Chicken Pot Pie Soup

This was an experiment that turned out pretty well. I'll definitely make it again.

3-4 C chopped potatoes
2 C chopped celery
2 C chopped carrots
3/4 C chopped yellow onion
1 C frozen peas
4 C chicken broth
1 can evaporated milk
2 cans cream of chicken soup
2 cups cooked chicken (cubed)

Chop vegetables and place in large pot. Cover with chicken broth and desired seasoning (I used frech Thyme, dried oregano, salt and pepper). Simmer about 15 min. or until vegetables are just tender. Add cream of chicken soup and evaporated milk. Add chicken. heat through. Serve. Makes about 10 one cup servings.

You could top this with crumbled pie crust as well...if you're not on a diet like me:)

Carrot Cake Cookies

This is a twist on Sher's Pumpkin Cookies. They turned out pretty well.

Cookies:

One Carrot Cake Mix
1/3 C finely shredded carrots
1/2 can of pumpkin (the big can)

Mix together. Bake about 10 minutes.

Frosting:

3 T butter
1/2 block reduced fat cream cheese
dash vanilla
dash salt
powdered sugar (1-2 cups)use your judgement

PUMPKIN COOKIES: Sher's recipe

These are so easy and a healthy option for a sweet tooth...

Two spice cake mixes
One large can of pumpkin
One bag chocolate chips

Mix cake mix and pumpkin in mixer. Fold in chocolate chips. Spoon cookie dough/batter onto cookie sheet. Bake about 8-10 min. at 350'. Makes about 4 dozen.

Fettucine with Bacon, Peas and Parmesan

I spotted this recipe a few weeks ago in my Cooking Light Cookbook and I decided to give it a try. Gary and I both like pasta dishes so I'm always trying to make them a little more healthful. This one does pretty well. I use Barilla Plus pasta which adds both fiber and protein! This is in the speedy suppers section of the book and it is really quick and easy.

9 OZ Fresh Fettuccine (or boxed Barilla Plus Spaghetti)
2 Slices Bacon
1/2 C Chopped Onion
2 t Minced Garlic
1 T Chopped Fresh Thyme
1/2 C Frozen Peas
1/4 C chopped green onions
1/3 C half and half
2 t butter
1/2 t salt
1/8 t black pepper
1/4 C shredded Parmesan cheese

1. Cook pasta according to package. Drain and set aside, RESERVE 3/4 of cooking water.
2. Cook bacon in large skillet. Remove bacon and save grease. Add to drippings, 1/2 C onion, garlic, and Thyme. Saute 2 minutes. Add Peas, saute 2 minutes. Add green onions saute two minutes. Add pasta. cooking water, and half and half. Cook 2 minutes. Remove from heat and add butter, salt and pepper. Toss until butter melts. Top with crumbled bacon and Parmesan cheese. Serves 4. About 300 calories and 9.9 g fat. 9 g Fiber (when using Barilla Plus)

Creamy White Chilli, Posted By Jill

Jill,

Thanks for posting this recipe. I've tried one very similar, but not exact. I'll give it a try!

Creamy White Chili

Yield: 7 servings

1 lb chicken breasts cut into cubes
1 medium onion, chopped
1 ½ teaspoon garlic powder
1 Tab veg oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately.

• I also like to add diced carrots and zucchini.

A Healthy New Year

In honor of the new year I thought I'd post a few healthy recipes that I have enjoyed. The goal of being healthier and thinner seems to make its way to the top of my list of resolutions each and every year, so here's to a healthier and thinner 2008...

Chicken, Chick Pea and Pasta StewI have made this a couple of times ad it is really good. I cook the chicken before adding it to the stew and I use breasts.

To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.

Cooking spray
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Basic Marinara
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)

NUTRITION PER SERVING
CALORIES 237(27% from fat); FAT 7.1g (sat 2g,mono 3.2g,poly 1.5g); PROTEIN 15.5g; CHOLESTEROL 29mg; CALCIUM 138mg; SODIUM 724mg; FIBER 5.8g; IRON 2.5mg; CARBOHYDRATE 28.1g



Lemon Cake (Maybe not super healthy, but a low fat cake)

Prepare Lemon cake mix as directed on box, except omit oil and add one carton plain fat free yogurt.

Topping:
One tub light Cool Whip
1/2 package of vanilla instant pudding (unprepared)
Mix together and frost cake when cool.

So easy and really good!