Peas and Macaroni Salad

1 cup fresh pea pods 8 ounces dried elbow macaroni 1 cup frozen peas, thawed 1/2 cup mayonnaise or salad dressing 1/2 cup dairy sour cream 1/3 cup milk 1/4 cup horseradish mustard 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup thinly sliced celery 2 tablespoons chopped onion Cook macaroni…

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Velveeta Shells and Cheese Primavera

1 12oz package of Velveeta shells and cheese 2 tablespoons Low Fat Italian dressing 1 cup broccoli florets 1 red or green pepper cut into strips 1 cup baby peas (frozen) 1/4 teaspoon dried basil leaves 2 tablespoons Parmesan cheese Cook shells and cheese pasta as directed on packaging using low fat milk.  In a…

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Angel Cabbage Pasta

8 oz angel hair pasta cut into 2 inch lengths 4 cups red cabbage – shredded 1/2 cup vegetable broth salt to taste pepper to taste garlic powder to taste 1/2 cup fat free sour cream (plain yogurt can be used instead of sour cream) Cook pasta and drain well. While noodles are cooking, saute…

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Riesling and Bacon Smoked Risotto

8 oz smoked bacon, chopped 1 onion, chopped 1 oz butter 10 oz risotto rice 6 oz cherry tomatoes, halved 3 cups hot chicken stock 2 oz Parmesan, grated 4 oz. Riesling or other white wine Preheat the oven to 400°F. Cook bacon. Add the butter and the onion and cook both until soft, about…

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Chickpea Penne

16 oz Penne pasta 2 tbsp olive oil 3 cloves garlic, crushed 2 medium white onions, finely chopped 1 cinnamon stick 2 tsp ground cumin 1x14oz can chickpeas 8 oz cherry tomatoes, quartered 1/3 cup dried currants 1/3 cup olive oil (additional) ¼ cup fresh basil leaves, shredded 1/3 cup pine nuts, toasted 1 cup…

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