Thursday, May 28, 2015



This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!


  • 12 ounces fettuccine (or any pasta shape)
  • 1 Tbsp. olive oil
  • 4 cloves garlic, pressed or minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • (optional topping: chopped fresh parsley)


Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Saturday, May 23, 2015

Karen's Broccoli Salad

Broccoli Salad
  • 2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
  • 1/2 pound bacon, cooked and crumbled (I used the cooked, bagged kind this time pictured below and it worked mess!)
  • 1 small red onion, chopped into small pieces
  • 1 cup raisins
  • 1/3 cup sunflower seeds (just the shells. A friend put the shells in hers when she tried to make this, why I don't know, I said SEEDS Lol!!)
  • 3/4 cup mayonnaise
  • 1/2 cup sugar
  • 1 and 1/2 Tablespoons white vinegar
  • In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
  • In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
  • Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
  • One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Tuesday, May 19, 2015

Jo's Stir Fry Recipe

Here’s the recipe:
8 slices of bacon diced
1/2 cup onions
1 cup diced mushrooms
3 cups cold rice cooked
1 beaten egg
2 Tablespoons soy sauce
Saute bacon until brown.  Add onions and mushrooms.  Cook until tender.  Drain off all but 2 teaspoons drippings.  Add rice.  Combine egg and soy sauce.  Stir into rice mixture.  Cook egg is cooked and rice is heated through.
For the version we did above we sauteed some chicken breasts that we had cut into pieces and added that too

Sunday, May 10, 2015

Lemon Crock Pot Chicken

Amazing Crock-pot Roasted Lemon Chicken
  • 3-4 lb. whole chicken, giblets removed (yes, you can use boneless chicken breasts, but the bones give the chicken more flavor and nutrients and it is much more frugal per pound so I haven't bought boneless chicken breasts in at least a year)
  • 2 lemons, sliced
  • optional, 2-3 medium potatoes, cubed
  • 1 onion, sliced or diced
  • 1/4 cup organic olive oil
  • 2 T fresh minced garlic
  • 1-2 T Italian seasonings or seasonings of choice
  • dash of cayenne pepper
  • salt and pepper
  1. Mix olive oil with all seasonings.
  2. Prop up chicken, legs up, on some balls of foil or small glass bowls so the chicken doesn't touch the bottom of the crock-pot. This allows the chicken to turn out more like a roasted chicken with browned skin. Do not put any liquid in the bottom of the crock-pot. If you haven't crock-potted a chicken before, you'll be amazed at how much liquid comes out of the chicken due to the slow cooking.
  3. Rub olive oil mixture all over the chicken and inside the skin (you can use a spoon to insert the oil mixture between the skin and the meat).
  4. Place lemons all over the chicken, inside of the skin, and inside the cavity of the chicken.
  5. Place/sprinkle onions all over the chicken.
  6. If you are using potatoes, you may want to toss them with a tablespoon or two of olive oil, and then place them at the bottom of your slow cooker.
  7. Cover, and cook on low for approximately 10 hours, or until the juices flow clearly and the legs can easily wiggle.