Spring Fettucine Alfredo

Yesterday Momma-dukes and I treated ourselves to a couple of mani's, pedi's and plenty of girl talk. To accompany the chit-chat and wine, I came up with this light and totally dreamy pasta dish. I'm pretty smitten with the light alfredo sauce I've learned from my food-crush Rocco DiSpirito. I've mentioned [several times] how much I adore him + his calorie crunching recipes found in Now Eat This!

and several of his other best-selling cookbooks. This meal was the perfect way to end a night full of relaxation, conversation, and lots of lovey-dovey momma/daughter time. 

Spring Fettucine Alfredo 

• 1 cup chicken broth
• 2 tsp cornstarch
• 1 tsp ground nutmeg
• 1 cup greek yogurt
• 1/2 cup parmesan reggiano
• 2 cups baby bella mushrooms, sliced
• 1 cup asparagus, chopped into 1 inch chunks
• 1 cup cubed prosciutto 
• 2-3 tbsp EVOO
• 2 tbsp butter spread [love my Earth Balance}
• 1-2 tbsp lemon juice 
• salt and pepper to taste
• 16 oz fettucine [I used spinach fettucine]

1. begin by boiling water for the fettucine. 
2. meanwhile in a large sauce pan heat EVOO over med-high heat. add mushrooms and asparagus. sprinkle with lemon juice. cook for 2-3 minutes, then stir in your butter spread. salt and pepper to taste. stir well, reduce heat to medium and cover for 5-6 minutes or until asparagus is tender. 
3. once water is boiling -- add fettucine and cook until al dente. drain and rinse with cool water. 
4. next, add prosciutto to asparagus and mushroom mixture and stir well in pan. 
5. while things are simmering in pan, whisk cornstarch, nutmeg and chicken broth together in measure cup. pour this mixture into pan. turn up the heat and bring to a boil. 
6. while mixture is boiling, use your spoon to scrape up all the brown bits at the bottom of the pan [flavor!]. then slowly start to stir in parmesan cheese. once all the cheese is melted and combined, remove pan from heat and stir in the greek yogurt [it's like magic!].
7. finally, add the cooked fettucine and using tongs twist to combine well with sauce. 
8. serve topped with parsley and extra parmesan if you wish!  

Since this recipe calls for 1 cup of chicken broth, only open the can half way. 

That way you won't have to put the extra in another container.

 Just store the leftovers in the can. #tip

Aren't you just green with envy? Ha! Couldn't resist. 

toodles, ya'll. 

I gotta go wash my cape.

Country Club Chicken

This is one of those Pinterest recipes I've seen circling around being pinned + repinned 27+ times! Every time, I think to myself..."mmm that looks so good!" So I finally got around to making it...my way. Made a lot of alterations but the basis stayed pretty much the same. For once I opted out of using bacon [gasp!]. Primarilly because instead of using a mushroom condensed soup, I made low-fat [seriously] white sausage gravy to top the chicken with. This sausage gravy is not to be believed. I've used several variations of this gravy on tons of different dishes. Including country-fried steak [say whaaat?!]. This drool-worthy gravy comes straight to you [through me] from celebrity chef + cookbook author Rocco Dispirito. I've mentioned before and I'll remind you again about his fabulous book "Now Eat This!". It's chock full of 150 recipes that are under 350 calories. Seriously. Including this gravy recipe! Check. It. Out.

This country club chicken recipe inspiration comes from the Kayotic Kitchen, which may be one of my new fave-follows. And I am pleased to report this dish turned out great! It's not one of my "quickest" meals...but definitely worth a little extra time and effort. And as always you could alter it to fit your tastes and time constraints!

such a fabulous tool to have! thanks Stark family :)

[if you haven't noticed yet...I like to play with my food]

Country Club Chicken
serves 4
adapted from Kayotic Kitchen 

• 2 chicken breasts, halved 
• 1 apple, skinned and chopped
• 1 medium onion, chopped
• 8 oz of baby bella mushrooms, sliced and cleaned
• 2/3 cup dry white wine
• 1 tsp cornstarch + 1 cup chicken broth
• 1 cup Greek yogurt
• 2 Italian chicken sausage links, casings removed 
• 1-2 tbsp freshly chopped parsley 
• 2 cups mozzarella cheese, separated 
• 1 tsp nutmeg 

white sausage gravy---> step-by-step 

[starting in the upper left photo-going around clockwise]

1. brown Italian chicken sausage over med-high heat. mince the meat as it cooks. [karate-chopping skills are helpful] 
2. once sausage is browned, add chicken broth + corn starch mixture.
3. bring to a boil. sauce will begin to thicken, 2-3 minutes. 
4. remove from heat and add Greek yogurt, nutmeg, and salt + pepper to taste. 
5. set gravy aside until it's time to add to the chicken. 

cue chicken! 

1. pre-heat oven to 375 degrees.
2. tenderize chicken using meat mallet or frying pan. [need a stress reliever?] 
3. season with EVOO and salt + pepper.
4. place chicken in a large frying pan, over high heat. your goal is to get a quick sear on both sides. when both sides are browned, place in oven-safe casserole dish. [chicken will not be cooked through, it will finish cooking in the oven]
5. meanwhile in pan, add onions, mushrooms, apples, and wine. bring to a simmer, until mushrooms and onions are tender and soft. 
6. add sausage gravy and 1 cup of shredded mozzarella. stir well!
7. pour combined mixture over chicken in casserole dish. top with remaining mozzarella cheese.
8. bake in oven for 10-15 minutes or until cheese is melted and sauce is bubbling.  
9. serve over your pasta of choice + sprinkle with parsley! 

sweet aaaand savory, this is one dish you + your loved ones are sure to enjoy!

Spicy Sausage Crock-Pot Marinara

my husband loves to boast that I've never made him the same meal twice. obviously this is far from the truth, and one meal I have made over and over is this crock-pot recipe I've adapted from my mother-in-law! it's sooo easy + seriously yummy!

 Spicy Sausage Crock-Pot Marinara

adapted from Momma Weis' recipe :)

• 45 oz of your favorite jarred marinara [the big guy!]
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 medium onion, sliced
• 1 package pre-sliced baby bella mushrooms
• 5-6 sausage links of your choice [we used beer brats, because my husband happens to adore them]
• 3 tbsp garlic powder
• 3 tbsp red pepper flakes
• 3 tbsp Italian Seasoning 

1. add all ingredients to the slow-cooker. 
2. stir so all ingredients mix well. 
3. cook on low for 6-8 hours.
4. serve over your favorite pasta. 

we put this over gemili pasta and it was perfect! the onions, peppers, and mushrooms melt in your mouth. and the sausage [or brats] could not be more tender! as you can see the happy Carolina fan [yeah Heels!] thoroughly enjoyed his momma's recipe. 2 or 3 times I believe.

xoxo

pizza party!

last night some girlfriends came over and we had ourselves a little pizza party ! I provided the pizza crusts, sauces, cheese, and they brought toppings to share. it was such a nice mid-week break. nothing like pizza, wine, and giggly girls to make things all seem right with the world!

we used sandwich thins for pizza crust--they make perfect mini pizzas!

[[only 50 calories per slice + 100 % whole wheat!]]

for pizza sauces we had pesto + homemade tomato sauce

[1 can tomato paste + 1 tbsp italian seasoning, 1 tbsp garlic powder, s+p]

toppings included:

sliced black olives, chopped green pepper, chopped yellow onion, 

pepporoni slices, sliced baby bella mushroom, sliced cherry tomatoes, baby spinach,  

shredded mozzarella cheese, shredded mexican-blend cheese, and fresh cilantro

preheat oven to 350 degrees.

choose your pizza sauce, spread on pizza thin, and layer with desired toppings!

[the more the yummier!]

sprinkle toppings with Italian seasoning for a little extra kick!

place pizzas on foil lined pan. spray foil with a non-stick olive oil spray.

bake until cheese begins to melt + crust is crispy!

the possibilities are endless--enjoy!

weekend things

EAT 

super [[yummy]] bowl food 

[clockwise] yummy homemade pretzels- veggie pizza-
pizza dip- jalapeno popper crescent rolls

WATCH 

my husband holding his breath [and position]
during the Manchester United + Chelsea game.
not sure which was more entertaining...the game or him?! 

Super Bowl Sunday ya'll!
had to show the Redskin love for 2 reasons;
1. we beat the super bowl champs. twice.
2. that was the best part of our entire season. fail - hail!

good thing we're entertaining because that game was a snoozer.
not even one good commercial!ok maybe one...


also watched...

"BABIES"

A look at one year in the life of four babies from around the world, 

from Mongolia to Namibia to San Francisco to Tokyo. 

Adorable. Eye-opening. 

self-narration optional. [[but highly suggested!]]

going to watch...

glitz, glam, drama and dance numbers...

sounds right up my [musical-theater-lovin] alley. 

check out Glamour's 5 reasons we all must tune in. 

GO

red robin lunch date? heck yes.

MAKE

 made sassy water...and looove it!
so refreshing :) 
2 liters water + 1 medium cucumber + 10-12 mint leaves
+ 1 lemon + 1 tsbp minced ginger
stir + let sit overnight or for at least an 8 hour period. 

Spinach + Artichoke Dip Stuffed Mushrooms

recipe:
2 containers of stuffing mushrooms, cleaned + stems removed
5-8 ounces of spinach + artichoke dip
1 cup shredded mozzarella cheese
place mushroom caps in casserole dish.
drizzle with EVOO and s + p.
cook mushroom caps in 375 degree oven for 8-10 minutes.
spoon spinach + artichoke dip into cooked caps and top with cheese.
cook for an additional 5 minutes- or until cheese is melted. 




delish. easy. low-calorie.
[[thumbs-up!]]

Jalapeno Popper Crescent Rolls

recipe:
2 cans Pillsbury Crescent rolls
2 jalapeno peppers, chopped w/ seeds removed
4 pieces of bacon, cooked + chopped
1 cup light cream-cheese
1 egg, whipped for wash


pre-heat oven to 350 degrees.
unroll crescent rolls onto greased foil covered cookie sheet.
cut each crescent roll in half.
spoon one teaspoon of cream cheese onto each triangle.
sprinkle each with bacon and a couple chunks of pepper.
tuck and roll + brush on egg wash.
bake for 10-12 minutes, or until tops are golden brown. 

yummy!!

LOVE 

1. Burt's Bees- is the bees knees. it's the king of all chapsticks in my personal [chapped-lip] opinion. makes your dry winter lips soft, moisturized, and smell/taste like honey. win-win! 2. I found a new moisturizer!! for someone who has ridiculously sensitive skin, you have no idea [you might] how exciting this is! it's organic, rich, moderately priced, annnd leaves your skin totally quenched and refreshed! 3. another skin-care find-->this Neutrogena face wash is fabulous. with grapefruit extracts it gently scrubs your face without being too harsh. once again- tried + tested + approved by this sensitive-skinned-lady :)

J-Crew colors + prints. so pretty. 

dark-chocolate m&m's. heaven that doesn't melt in your hand.

and of course this furry face. 

oh to know the thoughts going on behind those judging eyes. 

come back tomorrow for a quick, delicious, and light recipe! 

xoxo