Rosé Pasta Sauce

Ingredients:

1 pkg pasta, cooked

1 tbs olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 cube Knorr chicken bouillon, crushed

1 c tomato sauce

2 tbs ketchup

1 can table cream

1/2 Hillshire Farms smoked sausage, sliced (or hot dog links, sliced)

salt & pepper to taste

*You may also add things like: chopped bell peppers, chopped tomatoes, parsley, oregano, green onions, etc.

Directions:

1. Cook pasta according to its package instructions.

2. Saute the olive oil, onions, garlic, and bouillon. Add sausage and lightly brown it. Add other desired spices, herbs, and vegetables and saute until tender. Add tomato sauce, ketchup, salt and pepper. Simmer.

2. When ready to serve pasta add table cream, mix well and serve over noodles.

Mom's Penne Pasta With Broccoli Sauce

Ingredients:

1 pkg Penne pasta; cooked

1/2 medium white onion; chopped

1 tbs corn starch

1 cup milk

1 tomato

1 can table cream*

2 tbs extra-virgin olive oil

1 clove of garlic; minced

1 head of broccoli; stalk: peeled and roughly chopped, florets: separated into bite size pieces

fresh basil

Parmesan Cheese

Directions:

1. Cook pasta according to label instructions; drain and set aside. Microwave the broccoli florets in about 2 cups of water until cooked and tender.

2. In a medium frying pan saute olive oil, onion, and garlic until tender. Set aside.

3. In a food processor combine milk, corn starch, tomato, basil, broccoli stalk, salt and pepper to taste. Beat until creamy. Add this cream to the onions and garlic. Remove from heat and when ready to serve add the table cream.**

4. Put the already cooked pasta in a large casserole dish. Sprinkle with a little olive oil. Pour cream on top. Throw broccoli florets and sprinkle with Parmesan cheese.

Notes:

* Table cream can be found next to sweetened and condensed milk, evaporated milk, or in the Hispanic Isle. If table cream is not available, it can be substituted with sour cream.

** Do not cook the table cream; add it to the broccoli sauce only when ready to serve.

Tomato & Olive Baked Tilapia

Serves 4

Ingredients:

4 tilapia fillets

1/8 cup extra-virgin olive oil

2 1/2 sprigs fresh thyme

2 tomatoes; peeled, seeded, and chopped

1/3 cup green olives; coarsely chopped

1/8 tsp. dried hot red pepper flakes

1 1/3 clove garlic; minced

1/3 cup chopped red onion

1/2 tbs fresh lime juice

Directions:

1. Preheat oven to 400 degrees.

2. Oil lightly a shallow baking dish large enough to hold the fillets in one layer, (foil if desired).

3. In a medium bowl stir in olive oil, thyme, tomatoes, olives, pepper flakes, garlic, onion, and lime juice.

4. In the prepared baking dish arrange the fillets (skin side down), season them with salt and pepper to taste, and spoon tomato and olive mixture over them.

5. Bake the fish uncovered, in the middle of the oven 15-20 minutes, or until it flakes.

Maria Mole

Ingredientes:

1 caixa de maria mole sabor coco (desculpa que nao tenho acentos..heheh)

1 lata de leite condensado

1 lata de creme de leite

1 xic. de agua morna

1 pacote de coco ralado (50 g)

1 xic. de leite

Modo de Fazer:

1. Dissolver a maria mole com a agua morna.

2. Bater todos os ingredientes no liquidificador.

3. Despejar em uma vasilha e por na geladeira.

Skillet Chicken Alfredo Pasta

Prep time: 10 minutes

Cook time: 12 minutes

Serves 4

INGREDIENTS:

3 tbs butter or margarine

4 boneless, skinless chicken breast halves (about 1 lb)

2 cloves garlic, minced

1 (16-oz) pkg. frozen broccoli and pasta with Alfredo sauce

1/4 cup shredded or grated Parmesan cheese

1/4 cup whipping cream

DIRECTIONS:

1. In large skillet melt butter over medium-high heat. Add chicken; cover and cook 3 minutes. Turn chicken; cook, covered, over medium heat 5 minutes. Push chicken to outer edge of skillet.

2. Add garlic; cook 30 seconds. Add broccoli and pasta mixture with water as directed on package. Bring to a boil. Place chicken on top of broccoli mixture. Cover and cook over medium heat 3-5 minutes or until broccoli is tender and sauce is hot. Stirring occasionally.

3. Remove chicken; keep warm. Stir cheese and cream into broccoli mixture. Cook and stir over medium low heat 1 minute to melt cheese. Add pepper to taste. Serve with chicken.

Per serving:

408 cal

22g fat

18g carbs

34g protein

Garlic Curry Chicken and Spinach

Prep time: 10 minutes

Cook time: 8 minutes

Serves 4

INGREDIENTS:

hot cooked rice (optional)

2 tbs olive or vegetable oil

1 lb boneless, skinless chicken breasts, cut into 1-inch wide strips

2 cloves garlic, minced

1 tsp curry powder

1 cup coconut milk*

4 cups fresh spinach, cut into strips

DIRECTIONS:

1. Prepare rice, if desired. In large nonstick skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken; cook and stir 4-6 minutes or until browned. Add garlic and curry; cook and stir 30 seconds.

2. Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is throughly cooked. Add spinach; toss to mix and cook just until spinach is wilted. Add salt and pepper to taste. Serve with hot cooked rice, if desired.

*if coconut milk is not available, substitute 3/4 cup whipping cream.

Per serving:

378 cal

30g fat

3g carb

26g protein

Caribbean Salsa

Prep time: 30 minutes
Serves 6

INGREDIENTS:
2 cups chopped fresh or canned pineapple
2 yellow or red bell peppers, seeded and chopped
3 kiwifruit, peeled and chopped
1 small red onion, finely chopped
1 cup peeled, chopped mango
1/4 cup chopped fresh cilantro
2 tsp seeded, chopped jalapeno pepper
Juice of 1 lime

DIRECTIONS:
Combine pineapple, bell peppers, kiwi, onion, mango, cilantro, jalapeno, and lime juice. Cover and chill 2 hours.
May be served with fish or chicken.

*95 Calories per serving

Garlic Mesquite Rib-Eye Dinner

4 (3/4-inch thick) small beef rib eye steaks; about 2 lbs.

2 cloves garlic, halved

1 tsp mesquite seasoning

1 (1-lb) pkg. fresh Caesar salad mix

- Coat grill rack with nonstick cooking spray. Heat grill or broiler (place rack 4-6 inches from heat). Rub both sides of each steak with cut side of garlic. Sprinkle evenly with mesquite seasoning.

- Place steaks on grill. Grill 4-7 minutes per side to desired doneness. Meanwhile, combine salad and dressing in serving bowl; toss to coat. Serve steaks with salad.

Serves 4 portions

Cube Steaks and Onions

1/3 c flour

1 tsp garlic pepper

4 (5-oz) beef cube steaks

4 tbs butter or margarine, divided

1 large onion, sliced

hot cooked broccoli and cauliflower (optional)

- In large resealable plastic bag, place flour and seasoning; seal and shake well. Add cube steaks to bag; reseal and shake until evenly coated. Remove steaks, shaking gently to remove excess flour; set aside. Discard flour mixture.

- In large nonstick skillet over medium heat melt 2 tbs of the butter. Add onions; cook and stir 5-6 minutes or until tender. Push onions to outer edge of skillet.

- Add remaining 2 tbs butter to skillet to melt. Add steaks. Cook 5-6 minutes per side until center of steaks reaches 160 degrees (or make it as done as you like it). Serve with hot cooked broccoli and cauliflower, if desired.

Serves 4 portions

Skillet Chicken and Broccoli Pasta

8 0z uncooked angel hair pasta

2 tbs vegetable oil

1/2 c slivered almonds

1 lb chicken cutlets, cut into thin strips

2 c frozen broccoli, green bean,

red pepper and pearl onion mixture

1/2 c bottled teriyaki stir-fry sauce

- Prepare pasta; keep warm.

- Meanwhile, in large skillet heat oil over medium-high heat. Add almonds. Cook and stir 30 seconds. Add chicken; coo and stir 3-5 minutes more or until chicken is no longer pink.

- Add broccoli mixture; cover and cook 2-4 minutes or until vegetables are tender. Stir in sauce heat throughly. Serve over pasta.

Serves 5 portions

Tomato Zucchini Gratin

3 medium zucchini, thinly sliced

4 medium tomatoes, peeled and sliced

3/4 c grated Parmesan cheese, divided

2 tbs minced garlic

1 tbs chopped fresh thyme

2 tbs extra-virgin olive oil

- Preheat oven to 400 degrees. Arrange half of the zucchini slices in the bottom of shallow 1 1/2-quart baking dish. Cover the zucchini with half of the tomato slices. Sprinkle with 1/4 c Parmesan cheese.

- Add remaining zucchini and tomatoes. Sprinkle with garlic and thyme. season with salt and pepper to taste.

- Drizzle with olive oil; sprinkle with remaining cheese.

- Bake 20-25 minutes or until zucchini is tender. Garnish with sprigs of fresh thyme. Serve with slotted spoon.

Serves 6 portions