INGREDIENTS:
•
1 package (12 ounces)
fettuccine
•
1 cup chopped fresh or
frozen broccoli
•
3 tablespoons butter
•
1 tablespoon all-purpose
flour
•
2/3 cup milk
•
1/4 cup grated Parmesan
cheese
DIRECTIONS:
Cook fettuccine according to package
directions.
Meanwhile, in a large saucepan, bring 1 inch
of water and broccoli to a boil.
Reduce heat; cover and simmer for 4 to 6
minutes or until crisp-tender.
Drain.
In a large saucepan, melt butter over medium
heat.
Stir in flour until smooth.
Gradually whisk in milk.
Bring to a boil; cook and stir for 2 minutes
or until thickened.
Remove from the heat; stir in Parmesan
cheese and broccoli.
Drain fettuccine; top with the broccoli
mixture.
Serves 4
Mushroom Beef Skillet
INGREDIENTS:
•
1 beef flank steak (1
pound)
•
2 cups reduced-sodium
beef broth
•
1 pound sliced fresh
mushrooms
•
1 large onion, chopped
•
2 tablespoons
all-purpose flour
•
2 tablespoons cornstarch
•
1/4 cup cold water
•
1/2 cup plain yogurt
•
1 teaspoon paprika
•
1 teaspoon prepared
mustard
•
1/2 teaspoon garlic
powder
•
Hot cooked noodles
DIRECTIONS:
Broil beef 4 to 6 inches from the heat for 6
to 9 minutes on each side
or
until meat reaches desired doneness.
For
medium-rare, a meat thermometer should read
145°
For
medium,
a meat thermometer should read
160°
For
well-done,
a meat thermometer should read
170°
Set aside and keep warm.
Meanwhile, in a large skillet, bring broth
to a boil.
Add mushrooms and onion; cover and simmer
until tender, about 5 minutes.
In a small bowl, whisk the flour, cornstarch
and water until smooth.
Whisk into broth.
Bring to a boil.
Cook and stir for 2 minutes or until
thickened and bubbly.
Remove from the heat.
In a bowl, combine the yogurt, paprika,
mustard and garlic powder.
Stir into broth mixture until smooth.
Cut beef diagonally into thin strips; add to
broth mixture.
Cook and stir over low heat until heated
through.
Serve over hot cooked noodles.
Serves 4
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Bayou Chicken Pasta
INGREDIENTS:
•
1 cup chopped onion
•
1 cup chopped celery
•
1/2 cup chopped green
pepper
•
1/2 cup chopped yellow
pepper
•
3 tablespoons olive oil
• 1 pound boneless skinless chicken breasts,
cubed
•
2 teaspoons garlic
powder
•
1 jar (16 ounces) salsa
•
1 tablespoon cornstarch
•
1 tablespoon water
•
1 tablespoon dried
parsley flakes
•
1/2 teaspoon salt
•
1/4 teaspoon hot pepper
sauce
•
Hot cooked pasta
DIRECTIONS:
In a large saucepan, saute the onion, celery
and pepper in oil for 3 to 4 minutes
or until crisp-tender.
Add chicken and garlic powder; cook for 4 to
5 minutes
or
until chicken juices run clear.
Stir in salsa.
Combine cornstarch and water until smooth;
gradually stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes
or until thickened and bubbly.
Add the parsley, salt and hot pepper sauce.
Serve with pasta.
Serves 4
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