Fettuccine Alfredo

This recipe was contributed by Marie Newman via Sarah McKenna. Marie's comments and directions on making this delectable health food delicacy are below. Ha. :) This one is for you, Rachel!

Fettuccine Alfredo

3/4 lb uncooked fettuccine
6 Tbsp butter
2/3 cup whipping cream
1/2 tsp salt
dash of white pepper and ground nutmeg
1 cup freshly grated parmesan cheese (I use the packaged grated stuff in the refrigerator section)

Cook fettuccine according to package directions. While cooking, place butter and cream in heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir for 2 minutes more. Stir in salt, pepper, and nutmeg. Remove from heat and gradually stir in cheese until thoroughly blended. Pour sauce over fettuccine and toss to combine. Can serve with bbq chicken.

This is my favorite alfredo sauce because it is the cheapest! I know you can reduce cream and make it taste like Olive Garden, but I don't want to pay for all that cream and watch it reduce for forever. I think this tastes pretty good and it is so fast and easy. My sister would probably shake her head at me that I don't reduce my cream or buy the expensive parmesan blocks to grate myself. Don't tell...

Taco Soup

This recipe was contributed by Marie Newman via Sarah McKenna.  Marie's comments are below the recipe.  Bon appetite!
  

Taco Soup

3/4 lb ground beef
1 medium onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, undrained
1 (16 oz) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated Cheddar cheese
sour cream

In large soup pot, brown ground beef and onion.  Drain.  Stir in tomatoes, beans, corn, and taco seasoning.  Simmer 1/2 hour, uncovered.  Serve topped with chips, cheese, and sour cream.

So easy and yummy!  Sometimes I brown the beef and onion over the stove and then throw it in the crock pot for four hours if I have a minute in the middle of the day.  That way you don't have to watch the simmer and worry about the bottom scorching.

Cheesy Broccoli Soup

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried this soup, but I can't wait to make it! Mmmmm....cheesy soup..... Chelsea sent me a whole bunch of recipes, which I posted below, and most of them are soup. She says that this is the easiest of her recipes.

Cheesy Broccoli Soup

Makes enough for 10 bowls.



1 tablespoon butter
1 medium onion, chopped 

1 large bunch broccoli 

3 medium potatoes, peeled and diced
6 cups chicken stock 

1 1/4 cups milk (lower fat grams by using skim) 

1/4 cup grated Parmesan cheese (can use less) 

Salt and pepper to taste
1 cup low-fat cheddar cheese, shredded (can use less)

Melt butter in a 4-6-quart soup pot. Saute onion until softened, about 
three minutes. Cut broccoli into flowerets and thinly slice tender 
upper portion of stems. Add to pot along with potatoes and chicken
stock. Cover and simmer until potatoes and broccoli are tender, about
20 minutes. 

Puree mixture in several batches in food processor or blender. Return 
puree to soup pot and stir in milk, Parmesan cheese, salt and pepper
to taste. Gently heat (a hard boil will cause the soup to break and 
the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle
 each bowl with a little bit of shredded cheddar cheese, put it on the 
broiler for a second and serve, all hot and bubbly. Your family is
 going to love it!



Nutritional Data: Per serving: 234 calories; 15g fat; 10g protein; 15g
carbohydrate; 3g dietary fiber; 21mg cholesterol; 1728mg sodium.
Exchanges: 1/2 grain (starch); 1 lean meat; 1 vegetable; 0 non-fat
milk; 2 1/2 fat.


Corn-Sausage Chowder

This recipe was contributed by Chelsea Fisher via Sarah McKenna.  Once again, I have not tried it, but it looks easy!

 

Corn-Sausage Chowder

Makes 6 servings

Start to Finish: 30 minutes 


Ingredients:
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 17-ounce can cream-style corn
1 17-ounce can whole-kernel corn, drained
1 12-ounce can evaporated milk
Directions
1. In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
2. Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until potato is just tender.
3. Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.


Corn-Sausage Chowder
Makes 6 servings
Start to Finish: 45 minutes
Ingredients
•    4 cups peeled potatoes cut in 1/2-inch cubes  (I used red potatoes and left the peels on)
•    2 cups water
•    1 teaspoon salt
•    1/2 teaspoon dried marjoram (oregano or Italian seasoning), crushed
•    1/8 teaspoon freshly ground pepper
•    1 pound bulk pork sausage
•    1 cup coarsely chopped onion
•    1 17-ounce can cream-style corn
•    1 17-ounce can whole-kernel corn, drained
•    1 12-ounce can evaporated milk

Directions:
1. In large pot, boil potatoes, water, salt, marjoram, and pepper.
2. Meanwhile, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
3. Add to potato mixture, and simmer for a total of 30 minutes (so about 15-20 more minutes), until potato is just tender.
4. Add cream-style corn and whole-kernel corn. Bring back to a boil.
5. Remove from heat, and add evaporated milk. Makes 6 servings.

Pumpkin Soup

This recipe was contributed by Chelsea Fisher via Sarah McKenna.

I have never tried it, but Chelsea says that it is yummy! Please comment if you make it and let us know what you think!

Pumpkin Soup

2 Tablespoons butter
1 Onion
1 teaspoon minced garlic
1/8 teaspoon red pepper
1 teaspoon curry powder
¼ teaspoon ground coriander
Pinch cayenne pepper
1 large can pumpkin
2 ½ cups chicken broth
1 ¼ cups evaporated milk
¼ cup brown sugar

Sautee onion, add spices. Blend. Add pumpkin and broth. Blend. Add milk and sugar.

Mushroom-Stuffed Chicken Breasts

This recipe was contributed by Chelsea Fisher via Sarah McKenna. 

It is hard to know whether a recipe really belongs on this blog when I have never made it, so I am just trusting the judgement of others here.  The original form of this recipe doesn't look super easy to me, but at the bottom Chelsea made a note on how she usually makes it...which I think makes it qualify.  If you make it please leave a comment so we know if you liked it!

Mushroom-Stuffed Chicken Breasts 

(serves 4-6)

5 Tablespoons butter
½ pound mushrooms, chopped fine
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cup freshly-made bread crumbs
½ teaspoon nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ cup heavy cream
½ cup chicken broth

Preheat oven to 350°.
Melt 4 T butter in a skillet. 
Add mushrooms, salt, pepper. Cook, stirring often, until mushrooms turn dark and absorb all the butter. 
Remove heat & stir in ¾ c. of bread crumbs & nutmeg. 
Divide mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. 
Fold the chicken around the stuffing and place seam side down in a buttered shallow casserole or baking dish. 
Melt the remaining T of butter and brush over the chicken. 
Sprinkle w/ remaining ¾ c bread crumbs. 
Pour on cream and broth. 
Bake for 30+ minutes until lightly brown.

(Fanny Farmer Cookbook)

Or just throw the mushroom stuffing in the bottom of the pan, cover it with the chicken, and then pour the stuff on top of it.  More like a casserole, but still tastes great.
—Chelsea