 Most of the time, my family eats really healthy meals. However, there are a few favorites that are not so healthy that I throw in from time to time just because we love them. Sometimes I have my doubts when it comes to making a "light" version of a favorite rich and creamy dish. I don't want to sacrifice taste for fewer calories. In most cases, I would rather eat a smaller portion of a delicious full fat dish than eat a lesser quality meal to save a few calories. Cooking Light magazine last month published this Shrimp Fettuccine Alfredo recipe that peaked my interest. I was hesitant but still curious enough to want to try it. Fettuccine Alfredo is one of our all time favorite dinners.
Shrimp Fettuccine Alfredo 9 ounces refrigerated fettuccine 1 pound peeled and deviened medium shrimp 2 green onions, chopped 2 garlic cloves, minced 2 teaspoons olive oil 1/2 cup grated Parmesan cheese 1/3 cup half and half 3 Tablespoons 1/3 less-fat cream cheese 1/4 teaspoon pepper 2 Tablespoons fresh parsley, chopped Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid. Heat oil in skillet over medium heat. Add shrimp, onions and garlic. Sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Add reserved liquid to empty skillet along with cheese, half and half, cream cheese and pepper. Cook 2 minutes. Combine pasta, cheese mixture and shrimp. Sprinkle with parsley. According to Cooking Light each serving has 441 calories, 14.3 grams of fat and 37.4 grams of protein. I'm not really sure how many calories are in my regular alfredo sauce but if this is the light version, I don't think I want to know. Everyone really liked it and my family didn't even notice that it was a lighter version. In this case, lower fat and fewer calories didn't mean sacrificing taste. This recipe went into my recipe binder as one to make again and again. Ciao!
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 I grew up eating waffles. My mom made really good waffles for our family when I was growing up. When I got a little older, my grandmother and I would go to breakfast at our favorite little restaurant, Yours Truly. We would both order a Belgium waffle and sit in a booth sipping piping hot coffee, eating our waffles and talking about the adventures of life. The waffles were light, crispy and delicious but spending time with my grandmother was even sweeter. I cherish those memories of her and the time that we were able to spend together. I have tried to recreate those waffles for my family at home. Although the atmosphere is different and the company has changed, the waffles are just as crispy I remember.  Buttermilk Waffles 1 Tablespoon sugar 1/2 cup sour cream 2 cups flour 2 eggs 1/2 cup dried buttermilk 1/4 teaspoon vanilla 3/4 teaspoon salt 1/4 cup oil 1/2 teaspoon baking powder 1 1/4 cups seltzer water
Pour batter into the waffle iron and wait for the beep.
I like my waffles simple - with just a sprinkling of powdered sugar. My family likes to eat them with maple syrup and fresh strawberries. Either way - they're delicious. Ciao!  Apples + marshmallows + caramel + chocolate chips + peanuts + sprinkles = pure bliss. If you have apples in your house - you need to try these apple nachos - you won't regret it. The idea for this recipe came from my Taste of Home Fall Baking magazine.  Apple Nachos 36 caramels 1 Tablespoon water 30 large marshmallows 1/3 cup butter 4 medium apples, sliced on a mandolin (I dipped mine in sprite to keep them from turning brown.) 1/3 cup chopped peanuts 1/3 cup miniature semisweet chocolate chips 3 Tablespoons Halloween sprinkles Melt caramels with water in microwave. Stir until smooth. Melt marshmallows and butter in saucepan. Arrange apple slices on a platter. Drizzle with caramel. Top with marshmallows. Sprinkle with peanuts, chocolate chips and sprinkles.
They were messy but super good. I have to agree with the kids on this one - apple nachos rock.
Ciao!  Today is the first day of Fall. The trees in Atlanta are just starting to show their true colors.
I love this time of year. Fall always puts me in the mood to bake so to commemorate the start of this new season, I baked a couple of loaves of pumpkin bread. I found this recipe in the Taste of Home Fall Baking magazine that I picked up at Sams last weekend. Swirled Pumpkin Yeast Bread 4 1/2 cups flour Filling 3 cups whole wheat flour 1/4 cup butter, melted 2 cup oats 1/2 cup brown sugar 2/3 cup brown sugar 1 teaspoons cinnamon 2 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons salt 1 teaspoon sugar 5 teaspoons active dry yeast 1 1/2 cups warm water 1 cup pumpkin 1/3 cup unsweetened applesauce 1/3 cup canola oil 2 eggs 1/2 cup raisins In bowl of standing mixer, combine 2 coups flour, wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in water, pumpkin, applesauce and oil. Add eggs and beat until smooth. Stir in remaining flour. Add raisins. Knead 6-8 minutes. Place in a greased bowl, cover and let rise 1 hour.
Roll up and place each loaf in a greased loaf pan. Cover and let rise 30 minutes. Bake bread for 55 minutes at 350.  I had a slice of pumpkin bread with a salad for dinner - it was fabulous. I cut another slice for breakfast. I toasted it and added cream cheese - even better. Tomorrows breakfast - toasted pumpkin bread with a drizzle of honey. Can't wait to try it. I wrapped the second loaf of pumpkin bread and put it in my freezer for next month.
Ciao!  This post comes because of a request from my friend Cyndie who challenged me to come up with some meals that her family could eat when they are "on the go." I've never been one to turn down a challenge so here goes. (Better late than never Cyndie.) I'm sure that there are a lot of families out there who are juggling school work, sports schedules, music lessons, church activities and family commitments. (The list could go on and on.) I hate to admit how many nights my family has to eat "on the go" because of our commitments. The good news is that it is still possible to feed your family healthy and delicious meals even when your out of the house. One of my family's favorite "on the go" meals is calzones. They are the perfect little pouch of yummy goodness that can be filled with just about anything your family likes to eat. 
Once the calzones are filled, I fold them in half and crimp the edges. Place the calzones on a silpat lined baking sheet and bake for 20 minutes at 425.  Serve calzones with a side of pizza sauce for dipping.
Ciao!
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