Saturday, November 8, 2008

Spinach Artichoke Pasta ~ Not Tried Yet~

Cook Time: 20 min
Prep Time: N/A
( Serves 4 )
12 oz. bowtie pasta, cooked according to package directions
1 tbs butter
2 cloves garlic, minced
8 oz. cream cheese, softened
1/2 cup milk
1/2 cup sour cream
Juice from 1/2 of a lemon
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz. can of artichokes, drained and chopped
10 oz. frozen spinach, thawed, and drained of as much water as possible
1/2 cup shredded Parmesan cheese (plus some for service)
  1. In a large skillet, melt butter over medium heat.
  2. Add the garlic and cook for one minute.
  3. Add the cream cheese and stir until it is melted.
  4. Add the milk, sour cream, lemon juice, salt, and red pepper flakes and stir until well-combined.
  5. Add the artichoke hearts, spinach, and Parmesan cheese.
  6. Stir ingredients until they are well-incorporated and warmed through.
  7. Add cooked and drained pasta to the artichoke mixture.
  8. Mix pasta into the sauce and taste for seasoning.
  9. Adjust salt if needed.
  10. Serve with additional Parmesan as needed.

Sweet Potato Coins with Gorgonzola and Bacon ~ Not Tried Yet

Cook Time: 1 hour
Prep Time: 15 min
( Serves 14 )
1/4 cup orange juice
1 tablespoon brown sugar
2 sweet potatoes, washed and sliced into 1/2-inch rounds
ground black pepper
3 strips bacon, cooked and chopped
1/3 cup nonfat plain Greek yogurt
3 tablespoon gorgonzola cheese, crumbled
2 tablespoon chives, chopped
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment and set aside.
  3. Whisk together orange juice and brown sugar, add sweet potato coins and toss to coat.
  4. Remove from bowl and place on baking sheet.
  5. Seasoning with black pepper.
  6. Bake for 60 minutes, flipping rounds half way through.
  7. Remove from oven and transfer rounds to a serving platter.
  8. While potatoes are cooling a bit, mix yogurt and gorgonzola in a small bowl.
  9. Gently spoon mixture onto potatoes.
  10. Top with bacon and chives.