Boil some pasta -- use macaroni if you want, or try out a different shape, such as oriecchietti to mix it up a bit!


While the pasta is cooking, combine 3 TBSP flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 1/4 cup of 1% milk in a saucepan. Stir with a whisk.


Cut 2 oz. of 1/3 less fat cream cheese into cubes, and add to the milk mixture. Continue stirring together, and bring to a boil over medium-high heat.


Reduce heat and simmer for 2 minutes, making sure it thickens up a bit.


Remove from heat, and add:

2 1/4 tsp. dijon mustard, 2 tsp. worchestershire sauce, and 1 tsp. minced garlic. Stir together.

Add 6 oz. shredded cheddar cheese, and stir in the pasta.  Enjoy!

THE TACO BURGER

- Use a packet of Taco Seasoning to season 1 lb of hamburger meat. Sprinkle on raw meat then work through with hands.

-Pat out burgers, Season lightly with garlic powder and black pepper.

-Grill to desired degree of doneness.

-Toast ciabatta bread or a classic hamburger bun to a light crisp.

=Top your burger with classic taco toppings, and enjoy with a side of roasted corn and chips and salsa!


-sour cream

-lettuce

-homemade guacamole (email for the recipe)

-tomato

-white cheddar cheese

-red onion

-cilantro


OLE! ENJOY!



                                                                           Pumpkin Soup

Ingredients:

1 lg. onion, chopped.

1/4 cup butter

1/2 teaspoon curry powder

1 (16 oz) can of pumpkin

1 1/2 teaspoon salt

2 cups of half & half

2 1/2 cups chicken broth


Saute onion in butter until tender.  Sprinkle with curry powder, and saute 2 more minutes.  Stir in pumpkin and salt, add half & half. Stir constantly.  Stir in broth, and heat throroughly. 


Enjoy!

Creamy Artichoke and Asparagus Lasagna

 

-Preheat your oven to 375.

-Heat a large skillet over medium heat.  Add 1 TBSP. olive oil to pan. Add 2 large thinly sliced leeks to the pan, and cook them for 3 minutes, stirring occasionally.  

-Add 1 lb. asparagus (chopped into 2 inch pieces), cook for 3 minutes.  Then add 2 tsps. minced garlic and 2 teaspoons chopped fresh thyme, and cook for 1 minute...Stir in 2 cups fozen arichokes, (thawed and coarsely chopped).

-Remove from heat..

-In a saucepan, combine 1/2 cup 1% milk and 3 TBSP.flour, stirring with a whisk until smooth.

-Stir in 1 more cup of milk, and 1 cup vegetable broth. Bring to a simmer over medium heat, stirring frequently.  Simmer 1 minute or until thickened.  

-Add 1  1/2  tsp. lemon rind, 1/2 tsp. kosher salt, 1/2 tsp. black pepper, 1/8 tsp. nutmeg, dash of ground red pepper.

-In a bowl, combine 8 oz. shredded mozzarella cheese and 1/2 cup parmesan cheese.

-In a square 8x8 glass baking dish, spread half of the milk mixture into the bottom.

-Next, arrange lasagna noodles to cover the bottom of the dish.

-Spread 1/3 of the veggie mixture over the noodles; top with one-third of the remaining milk mixture, and one-third of the cheese mixture.  Repeat layers twice, ending with cheese.

-Bake at 375 for 25 minutes.

-Let stand 5 minutes before serving.

 

Enjoy!

 

**(This recipe is based on one I found in Cooking Light Magazine, with some small changes;)  

 

Shrimp Salad with Shrimp Orzo

SHRIMP SALAD WITH SHRIMP ORZO...

Yes, we love shrimp. A LOT. So here is a salad that can JUST be dinner, and the best shrimp orzo I've had in forever.

 

ULTIMATE SHRIMP ORZO

-Melt 2 TBSP. butter in a skillet over medium heat. Add 1 TBSP minced garlic and 1/2 TSP crushed red pepper and saute for 30 seconds, then add 3/4 lb. shrimp (peeled and deveined). Saute until shrimp begin to turn pink, about 2 minutes. Add 1/2 cup dry white wine. Simmer for about 2 minutes. Remove shrimp from cooking liquid and set aside.

Melt 4 TBSP butter in large saucepan over medium heat. Add 1/2 cup finely chopped onion, and 1 TBSP minced garlic. Saute for about 4 minutes. Add 1.5 cups of orzo pasta, and stir for 2 minutes. Add 1/4 cup white wine, and 1 cup chicken broth.(*you will need 5 cups of chicken broth total!) Simmer until the liquid is absorbed, stirring often. Roughly every 3 minutes, add another 1/2 cup of the chicken broth, stirring until the liquid is absorbed.

Add 3 cups fresh spinach. Cook until mixture is tender and creamy, and then stir in the cooked shrimp, and voila! You have amazing orzo.

Pina Colada Smoothie

Combine 2 servings of coconut flavored greek yogurt (such as Yoplait Greek Yogurt) with some ice, light coconut milk (canned), pineapple juice, a banana, with a dash of agave nectar in a blender. Blend until smooth. Enjoy this icy cold beverage on a hot summer morning, and start the day off right!

 

 

Fettuccine with Shrimp and Mussels

 

Peel and devein 1 lb shrimp, and season with 1 TBSP seasoned salt, and set aside. Scrub 3/4 lb mussels, set aside for later.

 

Melt 1 TBSP butter or margarine with 1 TBSP olive oil in a large saucepan over medium-high heat.

Add 1 cup diced onions. Sautee until onions are tender, then add 1 cup dry white wine.

 

Simmer sauce while adding: 4 cloves of garlic (finely diced),  1 TBSP chicken bouillon granules, 2 TBSP diced fresh basil, 1/2 TSP pepper, and 1/2 TSP garlic salt.

Simmer for about 5 minutes.

 

Add to saucepan: 1 can diced tomatoes (drained), and mussels. Stir together, then cover and cook until mussels open up (about 10 minutes). Then add the shrimp, and cook until shrimp is pink, roughly 3 minutes (do not overcook).

 

Cook the pasta according to instructions on package.

 

When pasta is done cooking, add a 1/4 cup of the pasta water to the saucepan, and mix the noodles with the sauce.

 

Enjoy!