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| Pasta E Fagioli |
1 lb ground beef
1 small onion, diced (1 cup)
3 stalks celery, chopped (1 cup)
1 large carrot, julienned (1 cup)
1-2 cloves garlic, minced
2 14.5 oz. cans petite diced tomatoes
1 15 oz. can pinto beans (Original recipe uses red kidney beans. I don't like them personally, but you can use them if you like)
1 15 oz. can great northern beans
1 15 oz. can tomato sauce
12 oz V8 juice
1 Tablespoon white or red wine vinegar
1 ½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound ditali pasta (little round circles)
Brown the beef, drain. Add onion, carrots, celery & garlic. Saute for 10 min. Add remaining ingredients except pasta and let simmer 1 hour. Cook the pasta until al dente (a little firm) and then add to soup 5-10 min. before serving. Can also add pasta to each individual bowl to preserve leftovers (pasta sucks up all the liquid if sits too long).
Serves about 8.(from Sowethinkwecancook.blogspot.com)
Guiltless Alfredo Sauce
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and 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. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.(Ourbestbites.com)
1 small onion, diced (1 cup)
3 stalks celery, chopped (1 cup)
1 large carrot, julienned (1 cup)
1-2 cloves garlic, minced
2 14.5 oz. cans petite diced tomatoes
1 15 oz. can pinto beans (Original recipe uses red kidney beans. I don't like them personally, but you can use them if you like)
1 15 oz. can great northern beans
1 15 oz. can tomato sauce
12 oz V8 juice
1 Tablespoon white or red wine vinegar
1 ½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound ditali pasta (little round circles)
Brown the beef, drain. Add onion, carrots, celery & garlic. Saute for 10 min. Add remaining ingredients except pasta and let simmer 1 hour. Cook the pasta until al dente (a little firm) and then add to soup 5-10 min. before serving. Can also add pasta to each individual bowl to preserve leftovers (pasta sucks up all the liquid if sits too long).
Serves about 8.(from Sowethinkwecancook.blogspot.com)
Guiltless Alfredo Sauce
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and 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. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.(Ourbestbites.com)
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