Marvelous Recipes

For those busy nights when you are short on time but want to serve your family a hot and flavorful dinner, try this delicious pasta recipe. Tender strands of fettuccine coated in a creamy Parmesan sauce will satisfy even the picky eaters at your table!

1 cup butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 (16 ounce) box fettuccine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded fresh basil leaves

1. In a large bowl, beat the butter with electric mixer set on low speed until smooth. Add the whipping cream and Parmesan cheese; stir until well blended. Set aside.

2. Cook the pasta according to the package directions; drain well. Add the cooked pasta to the butter mixture. Toss pasta using two forks to coat well. Add the salt and pepper. Sprinkle with shredded basil leaves. Makes 4 servings.

Emily

If your family is like mine, pasta of any kind is always welcome at the dinner table. This creamy, cheesy, easy-to-make recipe is no exception!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained

1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.

2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.

Emily

A delicious alternative to the usual baked potato!

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily

We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.

3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.

4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.

* This recipe can easily be reduced by half if desired.

Emily

This cheesy broccoli and pasta dish is always a favorite at my dinner table. I especially like how easy it is to make. I sometimes add a little cut-up cooked chicken to make this an all-in-one dinner.

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily

I have been playing around with finding some low-carb recipes to meet the dieting needs of some of my family members. This one just sort of “came together” and turned out to be really good.

1 (8 ounces) package cream cheese, softened
1/2 teaspoon oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon basil
1 cup shredded Mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 ounces pepperoni, chopped

1. In a small bowl, mix together the softened cream cheese, oregano, parsley and basil; blend well.

2. Spread mixture in bottom of a 9-inch pie plate. Sprinkle with 1/2 cup of the Mozzarella cheese and 1/2 cup of the Parmesan cheese.

3. Spread with the pizza sauce. Top with the pepperoni and the remaining cheeses. Cover and microwave on High for 5 minutes; serve hot. Makes about 8 servings each containing less than 2 net carbs.

Emily

With the onset of cooler weather my family begins asking for more comfort food dishes. This delicious side recipe from Campbell’s is one of their favorites. I sometimes add leftover, cut-up, cooked chicken for an easy but delicious dinner.

3 cups uncooked medium egg noodles
2 cups broccoli flowerets
1 can (10-3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper

1. In a 4-quart saucepan, cook the noodles according to the package directions; add the broccoli during the last 5 minutes of cooking time. Drain well in a colander and return to the saucepan.

2. Stir in the soup, sour cream, cheese and pepper; cook and stir over medium heat until hot. Top with additional cheese before serving. Makes 5 servings.

Emily

Some of my family members have recently decided to try the low-carb diet* for weight loss. I am, of course, always trying to come up with new food ideas to help them reach their weight loss goals and also add some extra taste appeal to their diets. This recipe turned out to be a delicious success!

1 (13.5 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1cup grated Parmesan cheese
1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic)
Paprika

1. Preheat the oven to 325 degrees F.

2. Mix first 4 ingredients together in a medium mixing bowl until well blended.

3. Pour the mixture into a small, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.

Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This analysis does not include vegetables or crackers).

* You don’t have to be eating a low-carb diet to enjoy this wonderful dip! Try it with your favorite dipping vegetables, chips or crackers.

Emily