Light Fettuccine Alfredo

Ingredients

3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)

4 large cloves garlic, peeled

4 ounces whole-wheat fettuccine

1 small zucchini, cut into matchsticks

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

1/8 teaspoon freshly ground pepper, or to taste

3/4 cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

Preparation

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, 1/2 Cup Parmesan, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/4 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Tips & Notes

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Nutrition (2 servings, 1 1/2 cups each)               

Per serving: 379 calories; 11 g fat ( 6 g sat , 3 g mono ); 33 mg cholesterol; 52 g carbohydrates; 21 g protein; 8 g fiber; 628 mg sodium;326 mg potassium.

Oven Baked Kohlrabi

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.             

  

Nutritional Information ~ Roasted Kohlrabi ~ Servings Per Recipe: 4
Amount Per Serving
Calories: 114, Total Fat: 5.5g, Cholesterol: 6mg, Sodium: 239mg, Total Carbs: 12.9g, Dietary Fiber: 7.2g, Protein: 6g

Pineapple Pie

Ingredients

• 1 Double Crust Pie Recipe
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1 (20 ounce) can crushed pineapple with juice
• 1 tablespoon lemon juice
• 2 tablespoons milk
• 1 tablespoon white sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature. 

Crust:

• 1 1/2 Cups Flour
• 3/4 Cup Shortening
• 1/4 Cup of water

1.  Lightely mix the shortening and flour together, it's good to have chunks and it not be smooth. That's what makes it flakey. 
2. Very gently add the water and toss it through the dough, use more or less depending on dryness of crust. Roll out and use.

Nutritional Information: Amount per Recipe: 8 : Calories: 362 : Total Fat: 15.1g : Cholesterol: < 1mg : Sodium: 236mg : Total Carbs: 54.9g : Dietary Fiber: 2.2g : Protein: 3.2g

Mousse Filled Tulip Cups

Ingredients

• 24 wonton wrappers (refrigerated in produce department)
• 2 tablespoonsbutter or margarine, melted
• 3 tablespoonssugar, divided
• MOUSSE (recipe follows)    
• Berrys (optional)                               

Directions

1. 1 Heat oven to 300°F.
   
2. 2 Place individual wonton wrappers on wax paper; brush one side with butter. Sprinkle each wrapper evenly with scant 1/2 teaspoonful sugar; press each wrapper, sugared side up, into ungreased small muffin cups (1-3/4 inches in diameter) to form flower shape.
   
3. 3 Bake 15 to 20 minutes or just until crisp and golden brown. Cool completely in pan on wire rack. Pipe or spoon MOUSSE into center of each 'tulip' cup. Cover; refrigerate. Refrigerate leftover cookies. 2 dozen cookies. 
   
   MOUSSE: Beat 1 cup (1/2 pt.) cold whipping cream, 1/2 cup powdered sugar, 1 Tbsp of Vanilla Pudding mix and 1/4 cup HERSHEY'S Cocoa (optional), beat until stiff. If making ahead of time you can freeze this mixture for up to a week and then use (sooner if cream expires).

Sweet Fire Chicken

Sweet Fire Chicken!

• 3 boneless, skinless chicken breasts, cut into approx. 1" pieces
• 3/4 cup flour
•  salt & pepper, to taste (we hardly use any salt and add more pepper)
•  2/3 C canola oil
• red bell pepper, seeded and chopped
•  1/2 of a small onion, chopped
•  1 cup fresh pineapple, chopped (could substitute a can of pineapple, drained)
•  1 1/2 C Thai sweet chili sauce

1.     Chop and prepare all ingredients before starting.

2.     Heat oil in pan on stovetop.

3.     Mix flour, salt and pepper in a gallon ziplock bag. Add chicken pieces and coat evenly.

4.     Once pan has heated, add the chicken pieces. Throw out the leftover flour mixture. Cook 4-5 minutes, stirring several times to cook chicken. If the pan surface gets dry, spray some additional cooking spray on the surface or add a little bit more oil.

5.     Once the chicken has browned, add the bell pepper and onions. Stir in and cook about 3-4 minutes. Add the sweet chili sauce and stir. Then immediately add the pineapple and stir. Allow to cook for 2-3 minutes. Serve over rice immediately.

Blackberry White Chocolate Fool

Ingredients

• 4 cups fresh blackberries or Marion Berrys
• 1/4 cup sugar plus 3 tablespoons (Depends on how sweet berrys)
• 1/4 cup cassis, optional
• 1 cup very cold heavy cream or Whip Topping
• 4 ounces white chocolate, melted
• Mint Chocolate Chips

Directions

1. Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, stir well and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl. (Or blend)

2. Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of the cassis, if using, in a large bowl until stiff peaks form (Skip this step for whip topping). SetFold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry cream mixture and whole macerated berries. Garnish with berrys & Mint Choco Chips.

Makes 8, 1/2 Cup Servings: 1/2 Cup Serving is 5 points

European Mocha Fudge Cake

Ingredients

• 1-1/4 cups (2-1/2 sticks) butter or margarine
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 4 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• CREAMY COFFEE FILLING (recipe follows)
• Chocolate curls (optional)

Directions

1. 1 Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
   
2. 2 Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
   
3. 3 Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving. Cover leftover cake; store in refrigerator. 10 to 12 servings.
   
   CREAMY COFFEE FILLING
   1-1/2 cups cold whipping cream
   1/3 cup packed light brown sugar
   2 teaspoons powdered instant coffee
   
   Combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff. About 3 cups filling.
   
   
   MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.