Baked Pasta and Broccoli with ham and Cheesy-Creamy Cauliflower Sauce

Debbie's Recipe

Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

1 recipe guiltless alfredo sauce
3 ounces Pecorino cheese, grated (about 1 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to
a boil.  Cook pasta until slightly tender but not fully cooked, about
5 minutes.  (Note:  If you like your broccoli pretty tender, add it to
boiling pasta water for a minute before draining)  Drain well; return
to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.
Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with
remaining pecorino, and bake until bubbling in center, about 30
minutes.  Heat broiler, and broil until golden brown on top, 1-2
minutes.  Divide among dishes, top with breadcrumbs (if using), and
serve immediately.

Guiltless Alfredo Sauce

Debbie's Recipe

Guiltless Alfredo Sauce

1 C low-fat milk                                                  
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese                                
1 small head cauliflower
1 tsp olive oil
6 garlic cloves
4 medium shallots                                                
4 tsp flour
2 c broth or water
1/8 tsp nutmeg

Heat oil in a medium saucepan over medium heat.  Add cauliflower,
garlic, shallots, and 1/2 teaspoon salt; cook until softened but not
brown, about 10 minutes, stirring occasionally.  Sprinkle with flour;
stir to coat well.

Gradually stir in broth; bring to a boil.  Reduce heat; gently simmer
until cauliflower is very soft, about 15 minutes.  Let cool for 5
minutes.  Transfer all to a blender, and puree. (or cook frozen
cauliflower in microwave as directed, then puree)

Place 1 c pureed cauliflower, milk, cream cheese, flour, nutmegand
salt in a blender and blend until smooth.  In a non-stick sauce pan,
melt butter on med-high heat and add garlic. Let the garlic saute for
about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4
minutes or until it just comes to a simmer. Keep stirring and let it
cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the
cheese, stir it up and then cover immediately. Let stand for at least
10 minutes before using

Veggies and Noodles with Thai Coconut Curry Sauce

This is Debbie's recipe :)

Veggies and Noodles with Thai Coconut Curry Sauce (can halve recipe
for 4 servings)

• 1 lb. linguine or rice noodles (if using rice noodles, soak in hot
• water for about 1/2 hour and then drain and rinse)
• 1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen
• broccoli and 6 oz. frozen julienned carrots
• 1/2 c. green onions
• 1 medium red, orange, or yellow pepper, thinly sliced
• 1 c. sliced mushrooms (about 6-8 small mushrooms)
• 1 Tbsp. fresh, minced ginger
• 1 Tbsp. fresh, minced garlic
• 1 Tbsp. curry paste
• Juice of 1 lime, plus more limes for garnish
• 2-3 Tbsp. vegetable oil
• 1 13.5 ounce can of lite coconut milk
• 2 Tbsp. soy sauce
• 4 Tbsp. sweet chili sauce (available at Asian markets)
• kosher salt and black pepper
• great northern beans, whole or pureed
• Black or white sesame seeds for garnish

Cook pasta according to the package directions. In a small mixing
bowl, whisk together the coconut milk, soy sauce, sweet chili sauce,
curry paste, and lime juice.

In a large non-stick skillet or wok, heat the oil over medium-high
heat. Add the green onions, mushrooms, ginger, garlic and red peppers
and cook until the mushrooms are tender and the garlic is fragrant,
about 3 minutes. Be sure to continue stirring constantly to prevent
the garlic from burning.

Add the the frozen vegetables. Stir fry for about 1 minute and then
add the coconut milk mixture and beans and cook until it begins to
boil. Remove from heat and add the cooked noodles. Toss to combine and
then allow the mixture to stand for 5 minutes. Toss again, season with
salt and pepper to taste and serve with a sprinkling of sesame seeds
and 2 lime wedges per person (squeeze the lime juice over the noodles
before eating

Chinese Asparagus Chicken (AKA Chinese Masterpiece)

I tried this recipe a few weeks ago and Dave LOVED it. I've made it several times since :)  It's also very easy to make. So I hope you all enjoy it!

Ingredients

• 2 whole boneless, skinless chicken breast, cubed
• 2 Cups wild rice, cooked
• 1/2 lb fresh asparagus
• 9 Tbsp hoisin sauce
• 4 Tbsp peanut oil
• 2 Tbsp brown sugar

Directions

1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
3. Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.