Friday, August 26, 2011

Fettuccine Carbonara



  • 1/2 lb. fettuccine, uncooked
  • 1 cup frozen peas
  • 1/4 cup 1/3 Less Fat than Cream Cheese
  • 1/4 cup Light Classic Caesar Dressing
  • 1 Tbsp. flour
  • 1 cup fat-free milk
  • 1 pkg. (6 oz.) Smoked Ham, cut into short strips
  • 1/4 cup chopped fresh parsley
  • 3 Tbsp. Grated Parmesan Cheese 

  1. Cook pasta in large saucepan as directed on package, adding peas to the boiling water for the lst 3 min.
  2. Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
  3. Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
Nutritional Information: 

Four 1 ¼ cup servings
per serving: Calories  390 , Total fat  9 g , Saturated fat  4 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 55 g, Dietary fiber 4 g, Protein 23 g 
Recipe from

Sunday, August 21, 2011

My Absence.....

Well, as I am sure you all have noticed, I have had a bit of an absence from blogging. The good news is I am back, the bad news is my entries will be more spares as I have to devote a lot more of my free time elsewhere. The reason for my absence you ask? Its good news! My husband and I are expecting our first child in February!!! As exciting as that is all on its own, with it comes all kinds of new and sometimes unpleasant experiences. We found out in early June that we were expecting and that is about the time that the infamous first trimester symptoms were kicking into high gear. For the first time in my life the idea of even stepping foot into the kitchen could send me running for the bathroom in sickness. So needless to say I haven't been doing much cooking and what I did prepare is quick, simple and did not require the oven. Luckily I am feeling much better and starting to venture back into the kitchen.
So that’s the explanation, short and simple. Look for more recipe postings to come about once a week or so.