Pasta with Salmon Cream Sauce
Ingredients:
8 ounces penne or ziti or other tubular pasta
2 teaspoons butter or margarine
2 teaspoons onion, minced
2 teaspoons flour, all purpose
pepper to taste
1 cup peas
1 cup salmon, fresh or canned
1/4 cup parsley
1/4 cup Parmesan cheese
1 1/4 cups milk
Method:
In large pot of boiling water, cook pasta al dente about 10 to 12 minutes. Drain and return to pot. In saucepan, melt butter over medium heat, add onion and cook until tender. Stir in flour and cook for a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Add peas, salmon broken into chunks and salmon juices, parsley, cheese and pepper to taste. Pour mixture over pasta and stir gently to mix. Serve immediately. Serves 4.

Spaghetti With Garlic And Chilies
Ingredients:
1 pound spaghetti
1/2 cup extra virgin olive oil
5 large cloves of garlic, minced
3 dry hot red chili peppers, crushed
1/4 cup finely chopped fresh parsley
Method:
Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the garlic and chili peppers and cook until sizzling but not browned. Remove from the heat. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. Return to the pot, and add the garlic, chili oil. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. Add the parsley, mix well and serve.

Greek Pasta Salad
Ingredients:
1 cup uncooked macaroni
1 19 ounce can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
Method:
In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, garbonzos, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice. Toss together and refrigerate until chilled.

Pasta with Pesto Sauce
Ingredients:
2 cups fresh basil, washed and destemmed
1 cup pine nuts
4 cloves garlic
1 cup shredded Asiago cheese or freshly grated Parmesan
2 teaspoons coarse ground black pepper
salt to taste
1/2 cup extra virgin olive oil
cooked pasta of choice
Method:
Process the first six ingredients in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running. You’ll definitely want to taste and add things as needed. Consistency will be a fairly thick paste. Serve over hot pasta. Serves 4.

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Ingredients:
3 cups low fat cracker crumbs
1 cup non fat yogurt
16 ounces. fat free cream cheese
1/3 cup sugar
1 1/2 cups frozen strawberries
3 1/2 cups fat free Cool Whip
6 cups sugar free strawberry jello, 1 large and 1 small
Method:
1.Preheat oven to 350F and spray a 9 X 13 inch pan with fat free cooking spray.
2.Mix cracker crumbs and yogurt together.
3.Spread evenly over bottom of pan.
4.Bake for 15 to 20 minutes until crisp.
5.Prepare jello according to directions on package, add frozen strawberries and put in refrigerator until it begins to set.
6.Mix cream cheese, sugar and 1/2 cup Cool Whip.
7.Now start to layer the salad. On top of the baked crust, spread the cream cheese mixture evenly.
8.Set aside. Once the jello starts to set, put it over the cream cheese mixture.
9.Return the pan to the refrigerator to allow jello to set completely.
10.Top with remaining Cool Whip and garnish as desired.
Garnish (banana and blueberries) not included in nutrient analysis.
Calories per serving 108, Fat 4g, Carbohydrate 18g, Sat Fat 1g, Sodium 255mg, Protein 5g, Fiber 5g.
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Cauliflower and Parsely Combo
Ingredients:
1 head cauliflower
1 cup good quality olive oil
1 tsp salt
2 Tbs minced garlic
2 Tbs chopped parsley
Method:
Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.
6 servings

Mix Vegetables Combo
Ingredients:
2 Tbs olive oil
1 cup each carrots, celery, and zucchini, sliced on a diagonal
1/2 cup each broccoli and cauliflower flowerets
3 cloves garlic, minced
1/4 dry white wine or chicken broth
1 Tbs light soy sauce
1 Tbs lemon juice
1/2 tsp pepper
Method:
Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.
4 servings