Garlic White Sauce Pizza

1 Tablespoon Buter
6 Garlic Cloves
2 Tablespoons Flour
1/2 tsp. Black Pepper
1/2 Cup Milk
1/4 Cup half & Half
1/4 Cup Fresh grated parmesan Cheese
1/4 tsp. Thyme
1/2 tsp. Oregano
1 & 1/2 tsp. Parsley
1/2 tsp. Garlic Salt

Mix all ingredients in a sauce pan over medium heat. Once heated through add parmesan cheese. Stir together till cheese is melted.


Serve as sauce on your pizza.
Adding Chicken, Onions... any toppings you prefer.

Really yummy sauce.

Lemon Butter Parsley

Yummy, Easy Pasta!



1 Pound of Pasta (Fettucine, Linguine, Angle Hair)
4 Tablespoons Butter
1/4 Cup Finely Minced Parsely
1 Whole Lemon
Salt & Papper, to taste.

Cook Noodles According to Pacakge instructions,  Drain and Set Aside

Melt butter in alrge skillet over medium-high heat. Throw in cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfired texture to them.

Zest the lemon, Squeeze the juice then add the zest and juice of the lemon.
Add salt and pepper.
Serve!

Pasta E Olio

Picture is partial wheat/ white



Ingredients:
1 lb. spaghetti
2 tsp. chopped garlic
1/4 cup chopped parsley
1/4 tsp. crushed red pepper flakes
1/4 cup olive oil
1/4 cup melted butter

Directions:
1. In a large pot with boiled salted water, cook spaghetti pasta until done. Drain
2. Meanwhile, in a large skillet over a low heat saute garlic, parsley, and red pepper flakes with olive oil. Cook until garlic turns golden in color, about 10 to 15 min.
3. Toss pasta with garlic mixture and butter. Serve Warm

Servings: 8
Calories: 323
Fat: 13.4 g
Carb: 42.8g
Protein: 7.6g

Perfect Pasta Salad

I get request for this all the time. Super easy and perfect for a bbq or pool party.

Ingredients:
4 cups uncooked pasta
3 oz. cheddar cheese, cubed in small peices
20-25 pepperoni
1 cup zesty italian dressing
1/4 cup salad supreme
3/4 head of broccoli

1. Boil Pasta according to box.
2. Strain
3. Cool pasta before adding the rest of ingredients
4. Add all ingredients and chill before serving.

Outback Mac A Roo N Cheese

Yeild: 4 Servings

2 C. Dry Penne Pasta
8 oz. Velveeta Cheese
1/2 C. Heavy Cream

Cook past according to pacakge directions. Cube velveeta cheese, so it can melt easily. in a small sized saucepan combin velveeta cheese and heavy cream. Turn the heat on low, and stir until cheese is melted. Reduce the heat to simmer until you are ready to combine with pasta. Once pasta done, strain and combine with cheese mixture.


If you want to save some for later you can add more heavy cream to bring it back to saucy consitensy. You can replace heavy cream with milk, but creamier with heavy cream.

Rigatnoi w/ Italian Chicken

Ingredients
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese (I topped with the dried parmesan and It was fine)
1 tablespoon dried parsley

Directions
1.Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
2.Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
3.Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley


I made this as a freezer meal and it turned out good. Pete loved it more than the kids though. It made ALOT. I turned it into 2 seperate dishes.

Linguine w/ Asparagus and Chicken

I stole this recipe from my Friend Briana and my Family LOVED it!

Ingredients:
Salt & Pepper
3/4 Lbs Linguine or Fettucine
1 Lrg. Bunch Asparagus
3 Tblsp. Butter
Parmesan Cheese
Grilled & Seasoned Chicken Breast


Boil Linguine/Fettucine in Pot as directed. As that boils, chop ends off asparagus. When noodles are almost done drop asparagus in the pot to cook for remaining few minutes. Before straining water out, reserve about 1 cup (or little more) of pasta water. Strain Noodles & Asparagus. Put reserved water back in pot and add butter pepper. Serve noodles and top with grilled chicken and asparagus. Laddle over butter sauce over the top. Top with parmesan cheese and pepper. Add more parmesan cheese over veggies and your kids with eat them right up. Enjoy!

Broccoli with Rigatoni

Pete ate this 3 days in a row.. he never eats left overs (He said everyday it tastes better from sitting with the flavors)

Ingredients:
8 T. Olive Oil
2 T. Butter
4 cloves grlic, minced
1 lb. frech broccoli florets
1 cup chicken broth
1 cup chopped freash basil
1 lb. rigatoni pasta
2 T. grated parmesan cheese


Directions:
1. Cook pasta according to package directions. Drain

2. In large skillet heat oil and butter. Gently brown gralic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

3.Toss the broccoli mixture with the basil and cooked pasta. Serve wit hgrated Parmesan cheese on top.



This is great for main dish with french bread on side or as a side dish as well.


Nutrition Info:
Calories 603
Fat 29.4g
Cholestrol 14mg
Sodium 206 mg
Carbs 73.1g
Fiber 6.4g
Protein 16.2g