Crab Pomodoro

Oh Yes!!! This was a BIG hit in our house!

If you need a great pasta recipe, this is it.  

 Katie over at Food, Wine & Mod Podge has it going on...

go on over and get the recipe.

Smoked Gouda Macaroni and Cheese

Recipe courtesy of The Best of Cooking Light, 2004


This classic is updated from the original version.  You can use regular Gouda, Swiss, or any other cheese that melts well.  This is my favorite mac n cheese recipe with only 400 calories and 10 grams of fat per serving.

1 (1 ounce) slice whole wheat bread
1 Tbsp butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tbsp all purpose flour
2 cups fat-free milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 uncooked)
Cooking spray

1. Preheat oven to 350 degrees.
2. Place bread in a food processor;pulse 10 times or until coarse crumbs measure 1/2 cup.
3. Melt butter in a large saucepan over medium heat.  Add sliced onions and minced garlic, and cook 1 minute.  Add flour; cook 1 minute, stirring constantly.  Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended.  Bring to boil, and cook until thick (about 2 minutes).  Remove from heat, and add cheeses, stirring until melted.
4.Add spinach and macaroni to cheese sauce, stirring until well blended.  Spoon mixture into a 2 quart baking dish coated with cooking spray.  Sprinkle with breadcrumbs.  Bake at 350 for 15 minutes or until bubbly.

Serves 4

Mediterrean Shrimp Scampi over Pasta

I have been making this recipe for over 10 years and it is still a household and guest favorite.


1/4 olive oil
4 Tbsp butter
5 cloves garlic, minced
1/4 t each basil, parsley and oregano
2 (14oz) can stewed tomatoes, Italian style, coarsely chopped, 1 can drained
1/4 cup Triple Sec
Juice from 1 lemon
1/2 lb large shrimp, peeled and deveined
1/2 cup feta cheese
4 cups hot cooked angel hair pasta (8 oz uncooked)
Parmesan cheese

Melt butter in medium skillet. Add olive oil, garlic, spices, lemon juice and triple sec.  Saute on low boil for 3 minutes.  Add prawns and tomatoes and cook on med-high heat until shrimp are pink.  This should also reduce the liquid.  Serve over hot pasta and sprinkle with feta and parmesan cheese.

Serves 4

Classic Chicken Parmesan

Courtesy of Cooking Light, September 1998


4 skinned, boneless chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup all purpose flour
2 large egg whites, lightly beaten
2 tsp olive oil
4 cups hot cooked spaghetti ( about 8 oz uncooked pasta)
3 cups pasta sauce
1 cup mozzarella cheese

1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 in thickness using a meat mallet.
2. Combine breadcrumbs, parmesan cheese, and Italian seasoning in a shallow dish.  Dredge 1 chicken breast half in flour, dip in egg whites; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken.
3. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook 5 minutes on each side or until done.
4. Place 1 cup spaghetti in each of the gratin dishes.  Spoon 1/2 cup pasta sauce over each serving.  Top with 1 chicken breast half.  Spoon 1/4 cup sauce over each serving.  Sprinkle with 1/4 mozzarella cheese.
5. Preheat broiler.  Place gratin dishes on baking sheet; broil 3 minutes or until cheese melts.

4 servings