Spaghetti Squash Alfredo

1 med spaghetti squash, cooked by your favorite method and separated into strands
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1/4 tsp. salt
1/4 tsp. black pepper

In a medium-sized saucepan, combine the all ingredients except spaghetti
squash over medium-low heat and whisk until smooth and creamy, stirring
constantly to prevent burning. Add the spaghetti squash strands to the sauce
and stir until thoroughly mixed and heated through. Serve immediately.

Serves 6-8

Olive Garden Artichoke Spinach Dip

1/2 cup frozen, chopped spinach, thawed
1 cup chopped artichoke hearts
8 ounces cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 dash ground pepper
crackers, tortilla chips or sliced bread

Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat, until tender, about 10 minutes. Drain in a colander when done. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot. Add the spinach and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan, pepper flakes, salt, garlic powder, and ground pepper, combining well. Serve hot with crackers or toasted bread for dipping.

Broccoli with Garlic and Asiago

1 large head broccoli, cut into long, thin spears
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, finely chopped
1/4 pound Asiago cheese, shaved with vegetable peeler

Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

Yield: 4 servings

Baby Spinach with Pine Nuts

2 packages baby spinach (7-ounce)
2 garlic cloves minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts toasted*

Saute spinach and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach wilts. Stir in salt and pepper; sprinkle with pine nuts. Serve immediately.

*2 tablespoons chopped, toasted pecans or toasted sliced almonds may be substituted.

Brussels Sprouts with Bacon

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate.

Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes.

Add Brussels spouts and coat in oil. Season with salt and pepper.

Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Carrots Glazed with Maple Butter

2 pounds baby carrots, cooked til tender, drained
1/4 cup butter
1/4 cup maple syrup
salt to taste

Prepare whole baby carrots and set aside.

In large skillet, heat together butter and maple syrup.

Add carrots and cook, stirring, for 10 minutes until carrots are lightly browned and glazed.

Serve.

Three Cheese Zucchini Parmigania

1 cup dry bread crumbs
1 cup grated parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup minced parsley
1/2 teaspoon salt
2 1/2 cups spaghetti sauce
2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping.

Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins.

Mix ricotta, six remaining egg whites, parsley, and salt.

Spread half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella.

Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes, cut into squares, and serve. Serves 8.

Gratineed Asparagus and Prosciutto

2 lbs. asparagus
Salt
4 T. unsalted butter
2 to 3 oz. thinly sliced prosciutto, cut into small strips
1/2 C. freshly grated Parmigiano-Reggiano

Cut off the tough ends of the asparagus. If the asparagus stalks are thick, peel them with a vegetable peeler or small sharp knife. Rinse the asparagus and arrange it in 1 or 2 bunches, securing them with rubber bands or kitchen string.

Bring 2 to 3 inches of water to a boil in an asparagus cooker or in a narrow stockpot over medium heat. Add a nice pinch of salt and stand the asparagus in the pot. Cover the top of the asparagus loosely with foil or with the cooker lid and cook until tender but still a bit crunchy to the bite (it will finish cooking in the oven), 3 to 8 minutes, depending on the thickness. Place a large bowl of ice water next to the stove. Remove the asparagus from the pot, remove the rubber bands or string, and place in the ice water to stop the cooking. Drain again, place on a clean kitchen towel, and pat dry. (The asparagus can be cooked to this point up to a day ahead. Cover tightly and refrigerate.)

Preheat the oven to 400°F. Smear the bottom of a large baking dish with some of the butter.

Melt the remaining butter. Arrange a layer of the asparagus in the baking dish and season lightly with salt. Drizzle some of the melted butter over the asparagus, scatter the prosciutto over it, and sprinkle lightly with Parmigiano. Arrange another layer of asparagus on top and repeat as above, finishing with a generous sprinkling of cheese.

Place the baking dish on the middle rack of the oven and bake until the cheese has a nice golden color, 6 to 8 minutes. Remove from the oven and let stand for a few minutes before serving.

Pineapple Wild Rice Pilaf

1/2 c. uncooked wild rice

1 c. uncooked brown rice

1/4 c. margarine

1 c. chopped onion

2 c. sliced fresh mushrooms

1 t. chopped fresh thyme or 1/4 t. dried thyme leaves, crushed

1 c. finely chopped fresh pineapple

1 c. finely chopped dried apricots

1/2 c. toasted pine nuts

Cook the wild rice and brown rice according to package directions, omitting any oils called for.

Meanwhile, melt margarine in a large skillet. Stir in onions and mushrooms, cooking 10 minutes or until onions are tender.

Stir in thyme, pineapple, apricots and pine nuts. Stir in cooked rices. Heat through. Serve hot or at room temperature, garnished with fresh thyme sprig, if desired.

Makes 8-10 side-dish servings.

Butternut Squash Casserole

1 medium butternut squash, peeled, cubed
2 tablespoons butter
1/2 cup brown sugar
1 egg, beaten
1/2 cup evaporated milk
1/4 cup sliced toasted almonds (not slivered)

Cook the squash in salted boiling water until tender and drain very well. Mash with butter, then add brown sugar and mix well. Add beaten egg, then evaporated milk. Pour into a greased 1-1/2 quart casserole dish and sprinkle toasted almonds on the top. Bake for 30 minutes at 325ºF.

Golden Au Gratin Green Beans

4 slices bacon, fried crisp and crumbled (reserve 1 Tblsp of fat)
1 cup onions, sliced
1/2 lb process cheese spread, cubed
1/4 cup milk
2-9 oz pkgs frozen green beans, thawed and drained
1/4 cup slivered almonds (optional)
dash pepper
1/2 cup crushed buttery snack crackers, crushed

Preheat oven to 350°F. Cook and stir onion in reserved bacon fat, add
process cheese spread and milk, stir until cheese spread is melted. Add
bacon, green beans, almonds and pepper to skillet, mix lightly. Spoon
into 1 1/2 quart casserole, top with cracker crumbs. Bake 15 minutes.

Serves 5
to 8.

Baby Rosemary Potatoes

5 pounds assorted small potatoes, quartered
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper

Preheat oven to 425ºF. Place potatoes in large roasting pan (17" by 11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs. Yield: Serves 10

Baked Apple And Sweet Potato Pudding

4 large sweet potatoes
3 medium apples
1 cup water
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
1/2 cup butter -- melted
1/2 teaspoon vanilla
graham cracker crumbs

Wash; peel sweet potatoes and apples. Cut into slices. Cover bottom of pan with graham cracker crumbs.

Layer potatoes and apples in dish. Mix brown sugar with water and pour over each layer.

Season each layer with cinnamon, apple pie spice, butter, and flavoring. Spread a few graham cracker crumbs over the top.

Bake at 350 degrees for 45 minutes. Let pudding stand for 4 or 5 minutes, then serve.