Fettuccine With Prosciutto and Sage Cream (Publix Aprons)

Ingredients
4 slices prosciutto (about 2 oz), thinly sliced
10 sage leaves
2/3 cup roasted red peppers (or pimientos), finely chopped
8 oz fettuccine pasta
2 tablespoons olive oil
12 oz fresh pre-sliced mushrooms
2 cups fully cooked chicken strips (9-12 oz)
1 3/4 cups reduced-sodium chicken broth
1 cup Alfredo sauce
1/4 teaspoon black pepper
1/4 cup shredded Parmesan/Romano cheese blend 

Prep

• Bring water to a boil for pasta.
• Cut across prosciutto to form thin strips.
• Cut sage leaves into thin strips (3 tablespoons).
• Chop red peppers.

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1–2 minutes to heat.
3. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

Chicken Enchilada Pasta (Fake Ginger)

Ingredients:

• 1 pound penne (or other small pasta)
• 2-3 chicken breasts, cooked & shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 2 (10-ounce) cans green chili enchilada sauce
• 2/3 cup red enchilada sauce
• 2 cups shredded Cheddar
• sour cream, tomatoes, avocado, green onions (optional, for serving)

Instructions

1. Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if it’s finished before the sauce).
2. Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
3. Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings you’d like.

Strawberry Mango Salsa (McConkie Menu)

This recipe is from http://mcconkiemenu.blogspot.com/2011/04/strawberry-mango-salsa.html

Ingredients:

3/4 Cup strawberries, finely diced
3/4 Cup mangos, finely diced
1/4 Cup red onion, finely chopped
6 basil leaves, finely chopped
1 TBSP fresh lemon juice
1/4 tsp. sea salt
1/4 tsp. black pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Sour Cream and Bacon Crockpot Chicken (Mom's with Crockpots)

This recipe is from http://momswithcrockpots.com/2012/01/sour-cream-and-bacon-crockpot-chicken/


Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• 1/2 cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

1. Place the bacon in a large skillet and cook over medium-low heat . You want the bacon to bepliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles.

Cinnamon Roll Cake (Rumbly In My Tumbly)

This recipe is from http://sorumblyinmytumbly.blogspot.com/2011/08/cinnamon-roll-cake.html

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix all ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While the cake is warm drizzle the glaze over the cake.

Strawberry Lemonade Layer Cake (Easy Baked)

This recipe is from http://easybaked.net/2011/06/19/strawberry-lemonade-layer-cake/

INGREDIENTS:

• One box of strawberry cake mix (plus oil, water and eggs as directed on box)
• 8oz. Philadelphia Cream Cheese (softened to room temp.)
• 1 packet (0.23oz.) of Kool-Aid Lemonade
• Yellow food coloring gel (as desired for color)
• 2cups Jet-Puffed Marshmallow Creme
• 8 oz. Cool Whip Topping
• Fresh strawberries to garnish.

DIRECTIONS:

• Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
• Cream together cream cheese, lemonade and yellow food coloring until smooth.
• Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
• Cut each cake layer in half.
• Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
• Top with sliced strawberries.
• Refrigerate and serve chilled.

Cauliflower Augratin (Point-less Meals)

This recipe is from http://pointlessmeals.blogspot.com/2011/01/cauliflower-augratin.html

I made this for dinner tonight and it was yummy! I only used a head of cauliflower 
and then half the recipe. I did add extra salt. :)
serves 12 ( 4 points + )

3 pkgs. ( 16 oz each ) frozen cauliflower
1 large onion, chopped
⅓ c. butter, cubed
⅓ c. flour
½ tsp. salt
¼ tsp. ground mustard
¼ tsp. pepper
2 c. skim milk
½ c. grated Parmesan cheese

Topping:
½ c. whole wheat soft bread crumbs
2 T. butter, melted
¼ tsp. paprika

Cook cauliflower in a Dutch oven with a little water; drain.
Place cauliflower in the bottom of a 13 x 9 dish coated with cooking spray.
Meanwhile, in a large saucepan, melt butter. Add onions and cook until tender. 
Stir in flour, mustard, salt and pepper. Gradually add milk, stirring and cooking until thickened. Remove from heat; add Parmesan cheese. Stir until blended.
Spread cheese mixture over cauliflower.
Mix bread crumbs with butter and paprika. Sprinkle over cheese mixture. 
Bake, uncovered, at 350 for 30-35 minutes.