Monthly Archives: October 2013

Low-Fat Fettuccine Alfredo



Low-Fat Fettuccine Alfredo

This is as good as Olive Garden’s.  Try some grilled chicken on top.

  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 1 cup grated Parmesan cheese
  • 1 (9-oz.) pkg. fresh futtuccine (fresh is best)

Bring 4 quarts water to a boil.  Heat bowls.

Heat butter over medium heat in large saucepan until foaming.  Whisk in flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in milk, half-and-half,  garlic, salt and pepper.  Bring to simmer.  Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan, and remove from heat.

Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes.  Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss  until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings.  Serve immediately in warm bowls.

Serves 3 to 4.

“In the midst of troubles, peace can be found in Jesus.”


Baked Oatmeal



Baked Oatmeal

If you don’t like oatmeal, you will love this.  It can be made with different fruits.  I used dried cranberries, but try blueberries, peaches or raisins.  Or you don’t have to use anything at all, if you prefer.

  • 3 cups oatmeal (regular or quick)
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 or 2 teaspoons cinnamon, opt.
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup dried cranberries

Preheat oven to 350 degrees.

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk the eggs, milk and butter.  Stir into oat mixture until blended.

Spoon into a greased 9-in square baking pan.  Bake at 350 degrees for 35 to 45 minutes or until set.  Serve warm with milk.

Makes 9 servings.

“Only spiritual bread satisfies the hunger of the soul.”

Ham ‘n’ Turkey Roll-ups



Ham ‘n’ Turkey Roll-ups

Wraps are my new sandwich of choice right now.  Very quick and easy lunch.  They would also be good with a bowl of soup.

  • 1 (8-oz.) container onion and chive cream cheese spread
  • 1/2 cup chopped bottled roasted red bell peppers
  • 6 (8-inch) flour tortillas
  • 3 cups firmly packed baby spinach leaves
  • 12 oz. sliced lean deli ham
  • 12 oz. sliced deli turkey breast

Stir together cream cheese and peppers in a small bowl until smooth.

Spread about 1/4 cup cream cheese mixture evenly over 6 tortillas.  Place 1/2 cup spinach on each tortilla.  Top evenly with ham and turkey slices.  Roll up jelly-roll fashion, and cut in half.  Secure each half with a wooden pick.

Serves 6.

“Often the best comfort is just being there.”