This recipe is to celebrate St Patricks Day. It is cool, refreshing and green! It makes me smile because it reminds me of Spring! Feel free to add any fruits you want. My mom makes a weight watchers version of this and uses sugar free pudding mix, cool whip, and adds a light vanilla yogurt. Then for the fruits just use a can that has no syrup and is in its "own juice."
Green Fruit Salad
1tub cool whip(can use light or sugar free)
1small pkg instant pistachio pudding
1 20oz can crushed pineapple, undrained
1can pears, drained, cut up
You can also add 1C mini marshmallows, the spring colored ones would be cute!
Mix the pineapple with juice with the pears and add the pudding and mix until thickened. Add cool whip and stir and refrigerate until serving.
Thursday, March 15, 2012
Tuesday, March 13, 2012
Spinach Mushroom Pasta
This is a yummy version of an Olive Garde favorite..but I added to it! Add or change those ingredients according to what your family prefers. Next time I will add fresh asparagus. If you do this, just add asparagus cut up into chunks into the boiling pasta water during the last 5 minutes of cooking time and this will cook it enough to then add to the dish. This pasta dish would also be excellent with grilled chicken or shrimp!
Spinach Mushroom Pasta
1pkg linguine (I had fettucini, so that is what I used)
1pkg fresh mushrooms, sliced
1 whole pkg fresh baby spinach, or 5-6C.
1pkg (8oz) cream cheese (use light and save calories!)
11/4C milk ( I used 2% and it was plenty creamy)
1-3t minced garlic (I like the 3t)
1/2pd bacon, sliced into bite size pieces
1t salt
1/2t pepper
2T butter
Boil pasta and drain. In a skillet, cook bacon and save 1T drippings. Add garlic and mushrooms to the bacon and drippings and add mushrooms and cook for a few minutes while stirring. Add spinach(it will look like too much, but it will shrink) and stir until wilted. Add cream cheese that is cubed up and milk, butter and salt and pepper. Cook and stir over medium until the cream cheese is melted. Drain pasta and add to the sauce and toss well. YUMMY! Leftovers heat up great too!
Spinach Mushroom Pasta
1pkg linguine (I had fettucini, so that is what I used)
1pkg fresh mushrooms, sliced
1 whole pkg fresh baby spinach, or 5-6C.
1pkg (8oz) cream cheese (use light and save calories!)
11/4C milk ( I used 2% and it was plenty creamy)
1-3t minced garlic (I like the 3t)
1/2pd bacon, sliced into bite size pieces
1t salt
1/2t pepper
2T butter
Boil pasta and drain. In a skillet, cook bacon and save 1T drippings. Add garlic and mushrooms to the bacon and drippings and add mushrooms and cook for a few minutes while stirring. Add spinach(it will look like too much, but it will shrink) and stir until wilted. Add cream cheese that is cubed up and milk, butter and salt and pepper. Cook and stir over medium until the cream cheese is melted. Drain pasta and add to the sauce and toss well. YUMMY! Leftovers heat up great too!
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