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Monday, February 26, 2007

Yummy New Snack

Italian cheese ball
This is from my friend Diane Stubblefield. This delicious snack has a fancy name that I can't remember, but I just couldn't wait to post it. I am keeping this wonderful low-carb snack in my fridge from now on!
1 box cream cheese
6 chopped basil leaves
1/4 cup chopped pine nuts
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp minced garlic
4 sundried tomatoes, diced

Mix ingredients together and store in fridge. I serve this with bagel chips. Yummy!

Tuesday, February 13, 2007

Crustless Quiche Lorraine

I love this recipe. I adapted it from a recipe given to my by my friend Connie in Maine, but I'm sure it is a lot like other Quiche Lorraine recipes. This is a breakfast favorite, but it's great for dinner, too! You can make this with a crust, but I make it crustless for our low-carb diet.
Quiche Lorraine
4 eggs
1 cup half & half
diced green onions
crumbled bacon or sliced ham
swiss cheese slices
1/2 tsp. salt
dash of nutmeg
Beat eggs with half & half and add salt and nutmeg. In a buttered shallow baking dish, crumble bacon and add diced green onions. Place cheese slices over all. Pour egg mixture over the cheese layer. Bake at 350 till slightly brown and the quiche should not jiggle in the center. Should take about 45 minutes.

Monday, February 05, 2007

Cajun Chicken & Pasta Alfredo

Okay, this is my absolute favorite meal lately! I created it when I was craving a similar dish at a big, expensive chain restaurant and we were tight for cash. Now I can eat it at home whenever I want! Hope you enjoy it as much as I do. It's a great dinner for those of you on low carb diets, too! Just make the chicken and pour the alfredo sauce all over your chicken and your favorite vegetable like steamed broccoli or peas. (By the way, I am not posting any more menus till someone comments on the one already here. Too much work if no one really cares, know what I mean? If you want more menus, please request it. Thanks!)
2 chicken breasts, diced
1 Tbsp olive oil
Cajun seasoning
green onions, diced
2 cups cooked pasta (we like bowtie)
1/2 tsp minced garlic
3/4 c butter
3/4 c grated parmesan
1 1/2 c cream
Saute the chicken and half the green onion in a pan with olive oil and sprinkle the Cajun seasoning generously over all. Remove chicken to another dish. Cover to keep warm. Melt butter in your pan. Add garlic and remaining green onion, saute. When onions turn soft, add cream and parmesan. Cook on medium heat, stirring until cheese is melted and all ingredients are well blended. Add a sprinkle or two of Cajun seasoning if desired. Pour over chicken and cooked pasta. (Caution: If your pan is too hot when you add the cream and cheese, you could end up with the ingredients separating into a gloppy mess. Do not boil!)