Fettuccine with Bacon, Peas, and Parmesan

Serves 4

1 (9-ounce) package fresh fettuccine pasta
2 slices smoked center-cut bacon (I made six, because, now really!)
1/2 cup chopped onion
2 teaspoons bottled minced garlic
1 tablespoon chopped fresh thyme
1/2 cup frozen green peas
1/2 cup chopped green onions
1/3 cup half-and-half
2 teaspoons butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 3/4 cup cooking liquid.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. Add 1/2 cup chopped onion, bottled minced garlic, and chopped fresh thyme to drippings in pan; sauté 2 minutes. Stir in green peas; sauté 1 minute. Add green onions to pan; sauté 1 1/2 minutes. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.

Served with garlic cheese toast

Results: You know it's good when you are tempted to lick your plate. This was delicious. Steven wouldn't try it (SURPRISE!) but the rest of us had no problems eating this. It was very filling! When I added the pasta, pasta water and half-and-half, I let the mixture simmer for about five minutes. It was very watery, but simmering seemed to thicken it up. YUM!

Updated 3/15/10: I made this recipe a second time and Steven loved it. Amazing what happens when a certain someone actually tries dinner!

Hash Brown Casserole with Bacon, Onions & Cheese

Serves 6

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheese, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

3. Preheat oven to 350°.

4. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Served with scrambled eggs

Results: Don't miss that part in step 2 that says "refrigerate for eight hours"! I did miss it, on a night when I thought I was so on top of dinner. Needless to say, we ordered Chinese that night and had this the next night. This was a very good dish, and hard to believe it is a Cooking Light recipe. Steven wouldn't even try it, but Henry said "I love it! I could eat this every night forever!"

Sweet & Tangy Chuck Roast

Serves 6

Recipe coming soon...

Honey Ribs

Serves 4 very hungry rib lovers

1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs

In slow cooker, mix together all ingredients, except ribs. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place ribs in slow cooker. If the ribs are not covered with the broth mixture, add more water or beef broth. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

Served with mashed potatoes and broccoli

Results: You-know-who wouldn't touch them, of course, but Henry ate more ribs than I did! We didn't have a single rib leftover. Super easy and tasty meal that I would make again. This recipe came from 365 Days of Slow Cooking.

Yeah, Yeah...

I've been on a bit of a cooking break lately, what with Thanksgiving, my husband being out of town and that convenient Chinese food delivery just around the corner. However, I have planned a whole week of new menus, so don't lose hope!