Fettuccine Alfredo with Chicken*

I have cooked this one a few times and we have LOVED it each time (although paying attention to how much pepper you put in MIGHT make it better! I over did the pepper by accident LOL).  This is from the health recipe website I have been using lately. They have yet to let me down. AND... I remembered to take pictures this time!! Enjoy!!
Fettuccine Alfredo with Chicken (1 c)

SUBMITTED BY: MOPSMOM3
30 Minutes to Prepare and Cook
Ingredients
16 oz fettuccine

2 boneless, skinless chicken breasts 

10 fresh sliced mushrooms (optional)

4 Tbsp butter, divided 

2 Tbsp flour 

1 tsp dried parsley 

1/2 tsp onion powder (I used garlic power since I am allergic to onions)

1/2 tsp salt 

1/2 tsp pepper 

2 cups 2% milk 

1/2 c grated Parmesan cheese

Directions

Prepare fettuccine according to directions; toss with 2 Tbsp butter. 

Meanwhile, melt remaining butter (2 Tbsp) in large saute pan. Add chicken, cut into bite-sized pieces (10 fresh, sliced mushrooms are a nice addition, too--not included in this calorie count). Cookapproximately 10 minutes or until chicken is done. 

Stir in flour, parsley, onion powder, salt, and pepper. Add milk; stir continuously while bringing it to a boil until mixture thickens slightly. Add fettuccine and Parmesan cheese, tossing to coat.

Serve immediately. Makes approximately 10 (1 c) servings. Excellent with sides of salad, corn, and French bread!

As you can tell I did not use the right noodles but this is what I had and it turned out just right!!
Number of Servings: 10
Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 206.3

• Total Fat: 8.1 g
• Cholesterol: 47.5 mg
• Sodium: 280.8 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 0.8 g
• Protein: 16.5 g

Mom's Macaroni Casserole*

Ok if it gets easier I am not sure how!! This one is very good!!! Even my son loved it and he eats nothing!! I got this from Spark people (click on the name above it will bring you to it) super yummy and easy!!

Ingredients

4 cups macaroni cooked 

1 cup frozen corn

1 -19 oz.can stewed tomatoes  (I used basil, oregano, garlic tomatoes from Hunts instead)

1 medium onion chopped (I did garlic powder instead because I can't eat onions)

2 oz cheddar cheese 

1 oz mozerella cheese

2 tbsp butter 

Salt and Pepper to taste

Directions

Combine all ingredients in a casserole dish. Bake in 350 degree oven for 30 minutes. Makes 8 3/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ERISDESS.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.3

• Total Fat: 6.8 g
• Cholesterol: 17.9 mg
• Sodium: 250.7 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 2.4 g
• Protein: 7.4 g

Tomato Spinach Pizza *

This one is SUPER yummy! I was really surprised! LOVE IT! If you don't have a bread maker you can knead by hand or put in a mixer with a dough hook.

• 9 Servings
• Prep: 1 hour Bake: 20 min.

Ingredients

• 1-1/4 cups water (70° to 80°)
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 4 cups all-purpose flour
• 1 tablespoon active dry yeast
• 
  TOPPINGS:
• 1 tablespoon olive oil
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 3/4 teaspoon garlic salt
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 plum tomatoes, thinly sliced
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 11-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese.
• Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown. Yield: 9 servings (18 slices).

Nutritional Analysis: 2 slices equals 330 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 523 mg sodium, 46 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

Spaghetti Sauce

This one is YUMMY but still working on it to tweek it the way I like it. I cannot eat onions. But this one works great. I got this one from Epicurean.com

2 tablespoons olive oil
3/4 cup(1 3/4 dL)tomato paste
2 1/2 cups(6dL)peeled and chopped fresh or canned tomatoes
1 carrot, grated, OR 1 tsp. sugar
1/2 teaspoon freshly ground pepper
1 tablespoon basil, crumbled
5 tablespoons butter
Salt to taste

Directions:

Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. simmer for 30 minutes. If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt. Serve with cooked pasta.

I. Italian Tomato Sauce with Ground Beef: Add 1 lb. ground beef to the heated oil. Cook, stirring and breaking the beef into tiny pieces, until the meat loses its pinkness. If the beef is fat, spoon off all but 3 tablespoons of fat and proceed as directed.

II. Italian Tomato Sauce with Garlic and Onions: Cook 1 onion, chopped, and 2 cloves garlic, minced, in the heated oil for 3 minutes before adding the remaining ingredients.

This is a simple sauce with no onions or garlic; the grated carrot adds a little sweetness, but if you prefer, use a little sugar to counter the acidity of the tomatoes. for a more robust flavor, try one of the variations.

Pizza Crust

Thank you Tricia for this one! It is easy and VERY good!

Basic Pizza Dough

1 Tbsp sugar
1 C. warm water
2 tsp. yeast
3 1/4 c. flour
1 tsp salt
1/4 c. olive oil

Combine sugar, water, and yeast. Place remaining ingredients in bowl, then add the yeast mixture. Mix 1 minute with flat mixer, then switch to dough hook & continue to knead at medium speed for 5 minutes. Dough should be soft & pliable, but not sticky. Put in oiled bowl & let rise (45-90 minutes) until doubled. Punch down, then roll out on a lightly floured surface. Flip the dough 3 or 4 different times during the rolling process. Place on pan that has been sprayed w/cooking spray & coated with a thin layer of cornmeal. Add pizza toppings (I always do the cheese first, then toppings, then sauce so that the crust doesn't get soggy or have a hard time cooking through), sprinkle w/a little parmesan cheese & bake in 475 degree oven for approximately 10 minutes, or until cheese is melted & crust is golden-brown.

Crock pot pizza

I am not a big crock pot fan but this one is good and extreemly easy!

1 1/2 lb ground beef (browned and drained)
2/3 of 16 oz box of spiral noodles (cooked and drained)
2 (12oz)pkg shredded mozzarella cheese
1 sm can mushrooms (I did not used mushrooms I used what I like on a pizza)
1 cup chopped onion
2 (16oz) cans pizza sauce
1 (3oz) pkg pepperoni

Combine in a big pot everything but cheese and pepperoni. Layer this and cheese and pepperoni in a crock pot. Finish with cheese and pepperoni on top. Cook on low tempeature for 5 hours. (serves 8)

Easy Lasagna

Thank you Tricia for this recipe!

Mix together
1 1/2 Ground beef
1 jar Spaghetti sauce
brown meat and mix together

1 small box lasagna noodles, uncooked

Mix together:
12 oz cottage cheese
12 oz siur cream (personally I use rocatta cheese instead)
2 cups shredded mozzarella cheese
2 cups sherdded cheddar cheese
Spread a tiny bit of meat mixture om the bottom of a 9x13" pan, then layer
noodles
meat
cheese
noodles
meat
cheese
Bake for 45 minutes at 350 degrees, uncovered, then 45 minutes uncovered