Vodka Spaghetti

I know what you are thinking, you will taste the vodka.

Wrong! No alcohol taste at all, just makes all the flavors pop.

Best sauce you will ever eat!

1 pgk mild Italian sausage(skins removed)

1medium jar Prego Traditional

1/2 c Vodka

1 chopped onion

1 chopped bell pepper

1 clove mince garlic

1 T olive oil to saute onions, peppers and garlic

1 t parsley

1 t Italian seasoning

1 c Parmesan Reggiano cheese(grated)

sea salt and pepper to taste

fresh angel hair pasta (in the dairy case)

Saute vegetables in oil, add meat and mash to get it in tiny pieces. When meat is done, add all seasonings, sauce, vodka and cheese. I add a tiny bit of water to the sauce jar and shake to get all the sauce out. Simmer 15 minutes with a lid. Bring water to a boil , add 1/2 t salt and dash of oil to the water. Cut the water off. Drop in the fresh noodles and stir. They are done in seconds. Serve with salad and garlic bread, yummy!!

Chicken Cheese and Spinach Manicotti

This is so good. A fancy dish without all the hassle. It is hard to get the shells stuffed without them breaking. It does not matter because you can just split them, fill them and turn them split side down. No one will ever know!! This is a new recipe I got from Kraft Food and Family magazine.

Bake at 350 degrees for 35-40 minutes, last 10 minutes add rest of cheese.

1 1/2 cup finely chopped  Rotisserie chicken

2 cloves garlic minced
1pgk 10oz chopped spinach, thawed, well drained                     
1 16oz cottage cheese
2 egg whites
1 c shredded mozzarella divided
10 manicotti shells cooked and drained
1 1/2 c spaghetti sauce
1/4 c fresh basil

Combine chicken and garlic in bowl. Add spinach, cottage cheese, egg whites and 1/4 c mozzarella; spoon into cooled shells. Cover with Spaghetti sauce. Bake in 13x9 Pam sprayed pan.

Creamy Calorie Saving Mac And Cheese

salt

3 c elbow macaroni                  

1/3 c flour

2 1/3 c 1 percent milk

3/4 c shredded Fontina cheese
1/2 c Parmesan Reggiano

1/2 c non fat cheddar

4 oz light velveeta

1/2 c panko bread crumbs

Preheat oven 375 degrees cook for 30-40 minutes.

Thanks Calorie Commando!
Cook noodles in salted water until al dente. Drain and run cool water over noodles. Set aside.

Over medium heat in a sauce pan, combine flour and milk whisking until smooth for 10 minutes. Stir constantly. Add cheeses and cook until melted and thickened. Remove from heat and add 1/4 t salt. Pour mixture over noodles and into casserole that is coated with Pam. Bake until bubbly.

Tex Mex Chicken Taco Soup

This is the best taco soup I have ever had!! The recipe was given to me by the Smith family.

I did slightly modify it.

1/2 c diced onions

1/2 c diced bell pepper

1 T minced garlic

olive oil

1 Rotisserie chicken shredded

1 pgk taco seasoning

1 8oz jar mild salsa

1 can niblet corn

1 can black beans

1 can tomato paste

1carton chicken broth

fresh cilantro

1 pgk cream cheese

Saute onions, peppers and garlic in small amount of oil. Add rest of ingredients and simmer for 20 minutes.

Cut cream cheese into small pieces and add to hot soup. Simmer 15 minutes. You can sprinkle grated cheese if you like.

The Best Pinto Beans Ever

Cook in crock pot on high for 4 hours

1 bag of dried pinto beans-washed and debris removed

(sometimes there will be small stones and dirt from the garden)
2 1/2 qt water
1 heaping T chicken base
1 heaping T Cajun seasoning
1/8 c olive oil
1 onion chopped
1/2 bell pepper chopped
1 t garlic powder
1/3 to 1/2 chipotle chili in adobo sauce (adds spice and heat) found canned in Mexican food isle
Note: You can use this recipe for other dried beans also.
I freeze my chipotles on a coated paper plate, then you can easily remove desired amount.