yummy comfort food!
Smoked Sausage Alfredo
2 c. Smart Taste noodles
12 oz turkey smoked sausage, sliced
16 oz Ragu light alfredo sauce
1 tsp Cajun seasoning
Place pasta in boiling water and cook until done. Meanwhile, in medium skillet, brown sausage a bit then add Alfredo sauce and Cajun seasoning. Place on low heat and simmer until noodles are done. Add noodles and combine well.
Yield: 4 servings. Per serving= 295 Calories; 11g Fat (37.4% calories from fat); 17g Protein; 26g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 1386mg Sodium
Mine didn’t hold together well, but maybe I didn’t get enough water out.
Separate a head of cauliflower into flowerets and rinse. Chop in food processor until it is a rice-like consistency. Place in bowl and microwave 8 minutes. Absorb the moisture with cheese cloth or a linen towel. Squeeze all the moisture out of the cauliflower. Add 1 tablespoon parmesan cheese and 1 teaspoon Italian seasoning; combine well. Shape into flat circle on pizza pan. Bake at 350* for 15 minutes or until lightly browned. Top with your favorite pizza toppings and bake until cheese is melted. This makes one small pizza.
1/4 teaspoon ground cinnamon
2 TB light cream cheese
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1 whole wheat tortillas (8 inch)
1/4 medium apple, cut into 1/4-inch slices
In small bowl, mix cream cheese, brown sugar and 1/4 teaspoon cinnamon with spoon.
Spread cream cheese mixture over tortilla. Place apple slices on cream cheese mixture.
Fold in half. Spray small skillet with cooking spray. Add quesadilla; cook 2 to 3 minutes or until bottom is brown and crisp. Turn quesadilla; cook 2 to 3 minutes longer or until bottom is brown and crisp.
Remove quesadilla from skillet to cutting board; let stand 2 to 3 minutes.
Cut into 3 wedges to serve.
Yield: 1 serving= 227 Calories; 6g Fat (22.6% calories from fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 512mg Sodium.
Moon Pie Cookies
30Reduced Fat Ritz Crackers
15 tsps. Honey Roasted Creamy Peanut Butter
15 tsps. Marshmallow Crème
1 c. milk chocolate chips
Line a cookie sheet with parchment paper. Place 30 crackers on the cookie sheet then top half with 15 teaspoons of peanut butter and the other half with marshmallow creme. Combine the two cracker halves (one with marshmallow and one with peanut butter). Melt chocolate in microwave. Using two teaspoons, drop one cookie in the chocolate using the spoons to coat it with chocolate. Lift the cracker out of the chocolate shaking off excess chocolate. Place on the parchment paper and repeat with remaining crackers. Refrigerate until cooled and the chocolate is hard, about 20 minutes. Store in the fridge or freezer in an air tight container. Yield: 15 cookies. Per cookie= 125 Calories; 7g Fat (49.4% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 89mg Sodium.