Guiltless Alfredo Sauce

I have switched to using this Alfredo sauce for chicken & broccoli Alfredo.

(taken from Our Best Bites)

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Lemon Bundt Cake

From Chef in Training

Ingredients

• 1 box lemon Cake Mix
• 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
• ½ cup Sour Cream
• ¾ cup Oil
• ¾ cup Water
• ½ cup Sugar
• 4 Eggs
• 1 Tablespoon lemon zest
• 3 Tablespoon lemon juice

FROSTING

• 8 ounce cream cheese, softened
• 2 cups powdered sugar
• 1 Tablespoon lemon zest
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.

WHILE CAKE IS COOLING MAKE FROSTING.

1. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
2. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
3. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.

   

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Crispy Roasted Green Beans

 from Our Best Bites

1 pound green beans, washed and ends trimmed
1 1/2 tablespoons extra-virgin olive oil (I love our garlic, lime, lemon, or chili oils)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

SPICY LIME MAYONNAISE:

1/4 cup light mayonnaise
2-3 teaspoons Sriracha sauce
Juice of 1/2 lime
kosher salt to taste

Instructions:

Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20-25 minutes or until crispy but not burned.

While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)

Serve the beans immediately with the spicy mayonnaise.

Makes 4-6 servings.

*** I used canola oil instead of olive oil and I did not make the mayonnaise.

Roasted Red Potatoes

Roasted Baby Potatoes from Six Sisters' Stuff

INGREDIENTS

• 3 pounds baby potatoes (I used baby red and miniature yukon gold)
• 3 Tablespoons olive oil
• 1 Tablespoons parsley
• 1 teaspoon dill
• 1/2 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper. Pour mixture over potatoes and toss again to coat.
4. Spread potatoes into one layer on a foil-lined baking sheet.
5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.

***I used regular red potatoes, not baby red potatoes

     I found dried chives in the bulk section of WinCo