Recipes

I tried a couple new recipes from Pinterest this week. The first recipe was a crockpot breakfast casserole. I thought this would be perfect on Christmas morning, you put it on the night before and then it's ready when you wake up. Greg and I both liked it, but I wouldn't make it for just any weekend breakfast. I'd only make it if we had company because it makes a ton.

Source: alattewithotta.blogspot.com via Samantha on Pinterest

The second recipe I tried was a crock pot macaroni and cheese. I really wanted to find a homemade macaroni and cheese recipe to start having as part of Thanksgiving and Christmas. This was perfect! It's made in the crock pot, so it doesn't take up any space in the oven or on top of the stove, it makes a ton, and it was delicious. This is another thing I wouldn't make unless we had guests because it just makes way too much.

Source: lifeinthegreenhouse.com via Samantha on Pinterest

And last, I made Paula Deen's "Not Yo Mamma's Banana Pudding". I've been wanting to try a banana pudding recipe, and I've been seeing this one floating around several different blogs, so I decided to go ahead and try it. Every blog I read said that they didn't use the pepperidge farms cookies that the recipe calls for and instead used vanilla wafers, so I did too. This was really good, it doesn't say to let it sit overnight, but it really needs too. This recipe was really inexpensive and easy to make.

Source: pearls-handcuffs-happyhour.blogspot.com via Samantha on Pinterest

Next week, I have some healthier recipes planned that I found, like one for baked pickles. Mmmm...

Carter's Mountain

I'm so excited it's finally October, it's one of my favorite months. I love the cool weather, changing leaves, Halloween/Fall decorations, and I LOVE pumpkin patches. Greg and I go to them every year and we have been for about 9 years now. The boys were too young last year to go, so this is the first year getting to experience it. There's several free ones around here, so we have one planned for every weekend this month.

Today, we went to Carter's Mountain. They're having their Annual Apple Festival, where you can pick your own apples (or just buy the pre-picked ones in their country store) pick pumpkins, ride a hayride, etc. The weather today was in the 50's, so it was perfect fall weather. Carter's Mountain is right next to Monticello and is about a 20-30 minute drive from our house. When we got there, the first thing we did was ride the hayride. The boys loved it! We sat in the front and let them stand on the hay and face forward. I think they loved seeing where we were going and they both loved the tractor that was pulling us. It was so cute to see how excited they were. Carter smiled the whole time and did not move his head--he stared straight ahead the whole time. Evan was just smiling and babbling away.

After the hayride, we let the boys play in the area with the pumpkins. They loved running around and getting to touch the pumpkins. We got some pictures, bought some apples and headed home.

Everybody took a great nap when we got home, we were all worn out. When we woke up, we just couldn't stay inside with it being so nice out. Plus, Evan decided he did not want to be cooped up in the house and gave us no choice but to take him and Carter out. We took them to the park where they played for the longest time. It was perfect timing, there was a few people there, but it wasn't too crowded. Afterwards, we went to Kroger and got the ingredients to make Southern Apple Crumble with the fresh apples we got today. The apple crumble was so easy to make (I actually googled "easy apple crisp recipes) and it was delicous!! Greg and I both loved it. Here's the recipe.

      

Southern Apple Crumble

 

Filling

3 large apples, peeled, coarsely chopped (about 3 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

                               1 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

                              

Pumpkin Cupcakes

I love pumpkins. I love the color, the smell of pumpkin spice candles, pumpkin spice lattes from Starbucks, pumpkin patches--all of it. I love trying new pumpkin recipes in the fall, but most recipes are pretty fattening. I love Gina's Skinny Taste! She posts the best recipes and they're all weight watcher friendly. She breaks down all the nutritional content with each recipe. I've tried several of her recipes and have liked every one, so when I saw these Pumpkin Cupcakes, I knew I had to try them. I made them yesterday and they were so easy. I actually had all the ingredients in my pantry. Everybody loved them. When I make cupcakes or muffins, I will fill a 12 count and 6 count muffin pan with the batter, and whatever i have leftover, I put in my mini muffin pan. The mini cupcakes were the perfect size for Evan and Carter.

*I didn't take a picture of my cupcakes, so here's a picture from her website of how they look**

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting

Ingredients:
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned 100% pure pumpkin
1 cup water

For the Pumpkin Cream Cheese Frosting:
8 oz Philadelphia 1/3 fat cream cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting

Recipes, Movie Review and Random Pictures

Greg and I watched "The Greatest Movie Ever Sold". It's a documentary from Morgan Spurlock, the same guy that did "Supersize Me". We've loved everything we've seen by him, including a show he did called "30 Days" and had high hopes for this movie. We were both pretty disappointed. It wasn't very informative, it didn't really tell us anything we didn't already know. Greg actually picked the movie for us to watch and since it's a 3 day weekend for him this weekend, we're going to watch another one tonight after the boys go to bed and it's my turn to pick. So, we'll be watching "Something Borrowed", I'm so excited, I actually did not let myself read the book because movies are never as good as the book and this movie looked so good, I didn't want to ruin it by reading the book first.

Like I said in earlier this week, I'm on a big crock pot kick right now and last night we had "Red Beans and Rice". It was pretty simple and only had to cook for 3 hours in the crock pot. Greg said he "loved" it. He never says that about food, so I was excited that he liked it so much. I gave the boys a bite of mine and they loved it too. They couldn't get enough, I couldn't cut the sausage fast enough for them. I didn't like it as much as they all did, but I'll definitely have to have it again since it was such a big hit. I got the recipe from "Mommy's Kitchen" blog, here it is:

So Simple Red Beans & Rice
1 (16 ounce) package smoked sausage, cut diagonally into 1/4 inch slices
1 - small onion, chopped
1/2 - 1 green bell pepper, chopped
2-3 stalks of celery, chopped
1 - clove garlic, chopped
2 - (15 ounce) cans bush's light red kidney beans, drained & rinsed
1 - (16 ounce) can whole peeled tomatoes, chopped or pureed
1/2 – 1- 8oz can tomato sauce
1/2 - teaspoon dried oregano
Dash hot sauce
salt & pepper to taste
1 - cooked white rice

In a large skillet over low heat, cook sausage for 5 minutes. Chop up the onion, celery and green bell pepper. Add the chopped vegetables and garlic; saute until tender. Add the beans, tomatoes with juice and tomato sauce into your crock pot. Season with oregano, salt and pepper. I can sneak in a little bit of the Louisiana Hot Sauce without anyone noticing. Add the sauteed veggies. Cover and set your crock pot on low and cook for about 2-3 hours Serve over plain white rice. You can also serve this with sweet cornbread on the side it's a nice compliment to this dish.

I've been trying to eat a little healthier lately. I really like having something sweet in the evenings while we're watching tv, and saw this yummy recipe on Pinterest. You slice a banana and freeze it, top it with a drizzle of caramel ice cream topping and a few miniture chocolate morsals and it's only 2 weight watcher points. It's so satisfying and way better for you than ice cream or cookies.

Source: pointsplusplanning.blogspot.com via Samantha on Pinterest

And here's some random pictures of the boys:

They love going through the drawers in the kitchen and taking things out. Here's my bread pan that Carter took off with.

I was making cookies for a bake sale and turned on the light to see if they were done and the boys were mesmerized. I'm lucky my oven doesn't get hot to the touch on the outside.

Recipes

Lately, I've been spending a lot of time on Pinterest. I love it! It's my favorite thing to do when the boys are sleeping. I use it to find great ideas on how to turn the basement into the ultimate playroom, get fun outfit inspriration, household tips, cute ideas for pictures, craft ideas, etc. I've also found that it's a great way to find and store my favorite recipes. I love trying new recipes, especially any that involve fresh vegetables from our garden. I try and blog all my recipes so I have an easy way to go back and see what we've tried and liked. Since the pictures from Pinterest are better than what I took, I'm going to use them along with a link to each website for the full recipe.


ROASTED TOMATOES WITH FETA & SHRIMP

This roasted tomato dish was amazing! We served it over angel hair pasta with a slice of crusty bread and it was delicious. I cooked the shrimp way too long, so they ended up being tough, but the tomatoes were so yummy. I could actually do without the shrimp next time I make it.

Source: realsimple.com via Samantha on Pinterest

JALAPENO POPPER GRILLED CHEESE
Greg and I both loved this recipe. It was simple and delicious. We used fresh jalapenos from our garden and it was SPICY!

Source: beckybakes.net via Samantha on Pinterest

CILANTRO LIME RICE
This recipe is from Gina's Skinny Recipes. It's a website full of delicious weight watcher recipes. This recipe is actually a skinny version of Chipotle's rice. Chipotle is one of my favorite restaurants, so I knew I had to try it. I loved it.

Source: skinnytaste.com via Samantha on Pinterest

FRUIT SALSA WITH CINNAMON CHIPS
Don't let the word "salsa" confuse you, there's no onions, cilantro, etc. in this recipe, it's basically fruit salad that's cut up small so it's easy to dip it. I didn't make the chips like the recipe called for, I just used Stacy's Pita chips in Cinnamon and Sugar. Next time, I'd like to make my own chips though.

Source: the-girl-who-ate-everything.com via Samantha on Pinterest

CAKE BATTER BALLS
These are bad news. They are so easy to make and so delicious. They taste just like cake batter. It's easy to eat a million of them because they're so tasty. Greg and I ate way too many of these things. From now on, I'll only make it if we're having company or if I reduce the recipe so it doesn't make as much.

Source: the-girl-who-ate-everything.com via Samantha on Pinterest

We got the ingredients to make these two recipes this weekend. I'm excited to try them. The first is Buffalo Chicken Grilled Cheese--how can it possibly be bad?

Source: grilledcheesesocial.com via Samantha on Pinterest

I don't even know if Greg's aware that I'm making this red onion, cucumber, and tomato salad. He probably won't like it, he's not a big fan of raw onions. But, I love stuff like this. Yummy, cold salads are perfect for summer. I hope it tastes as good as it looks.

Source: jennysteffens.blogspot.com via Samantha on Pinterest

So, there's the recipes I've been trying lately. I know I've been pretty bad about blogging lately. It's beed busy around here. I don't see Evan and Carter slowing down anytime soon, so I'm just trying to keep up. Two active boys make for one tired momma. I've been meaning to do a "week in the life of" post. I really wanted to do one every couple of months since they were born so I could look back and see how much things have changed, but I haven't done it. I'm going to try and document my life for the next two weeks by blogging daily about our day and routine. It'll be super boring for anybody who reads my blog, but I want to look back and be able to see what a typical day was like for us at this age. Hopefully, I can do it every so often so I can compare how different our days are as they get older.

Sunshine Cake

I made this cake while my mom was out. We both loved it. It's a poke cake and it's perfect for summer. It tastes light and fruity. I will definitely be making this again. Greg liked the cake, but he doesn't like Cool Whip, so he'd only eat it if I put regular frosting on it, but I think that would be too heavy for this cake. I was so happy that it turned out. I tried to make a poke cake with my friend Emily when we were in college and it was a disaster. I can't remember what we did wrong, but it did not work out for us. This cake was so easy, though.

Sunshine Cake
Ingredients
*18-1/2 oz pkg. lemon cake mix
* 3oz pkg. orange gelatin mix
* 1 cup boiling water
* ½ cup orange juice
* 8-oz container thawed cool whip
Directions
Bake cake according to package directions in a 13x9 baking pan; set aside to cool. Poke holes over top of cake with a fork or skewer; set aside. Dissolve gelatin mix in water; stir in orange juice. Pour over top of cake; cover & refrigerate overnight. Frost with whipped topping before serving. Makes 12 to 15 servings.

Chocolate Cherry Cheesecake

I've been looking through my recipe magazines trying to get ideas for Christmas since my family is coming up and it's the first tim we've hosted Christmas and I saw a recipe for Chocolate Cherry Cheesecake. I love chocolate covered cherries and chocolate chip cherry ice cream, so I figured that I would love this and it didn't call for too many ingredients. So, Wednesday after Greg got home from work, I made it. I let it sit in the fridge overnight and we had some yesterday. I thought it was really delicious, plus it was super easy to make and very inexpensive since it didn't call for many ingredients.

I also bought the ingredients to make cranberry, walnut fudge this weekend. Might as well live it up now, because after Christmas, we are going on a serious diet. :(

Chocolate Cherry Cheesecake
* 1 jar (12oz) maraschino cherries
* 2 packages (8oz each) cream cheese, softened
* ½ cup sugar
* 2 eggs
* ½ cup miniature semisweet chocolate chips
* 1 chocolate cookie crust (9 inches)
* 6 chocolate-covered cherries

1. Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside. In a small bowl, beat the cream cheese, sugar, and reserved cherry juice. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries
2. pour into crust (crust will be full) Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on wire rack. Serve with chocolate-covered cherries.

Makes 6 servings--according to the recipe, but those are HUGE slices, we cut ours into 8 slices and they were still very generous servings.

Didn't take a picture of the ingredients, but here's a picture of me getting it all ready.
Carter, supervising the whole operation.

I do love these vibrating seats. I was able to make the cheesecake (which didn't take long at all) and clean up and he was good the whole time.

Monday Meals-Paula Deen Style

It's that time of the week again, it's Monday Meals over on "A Love Worth Waiting For". I have 3 recipes to post today. Last week I watched an episode of Paula's Home Cooking and every recipe looked so delicious, so on Sunday, I woke up early and went the grocery store while Greg watched the boys. I made "Crabbies" for lunch and Taco Soup for supper and Peanut Butter Cheese Cake Minis for dessert, all from Paula Deen. I thought everything was absolutely delicious and will definitely be making all these recipes again.

Crabbies
Ingredients
8 ounces good white crabmeat, picked free of all shells
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted bread rounds
Chopped parsley leaves, for garnish
Directions
Preheat oven to 425 degrees F.

In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over bread rounds and spread. Score each round into quarters and place on a greased baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes.

Sprinkle with parsley. Serve hot. These freeze and store well for drop-in company.





Taco Soup
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish



Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.





Peanut Butter Cheese Cake Minis
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups



Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

Ice Cream Cookie Brownies

I tried a delicious new brownie recipe this weekend that I found over on Kevin & Amanda's Blog. All the recipes that I've tried from her blog have turned out delicious and this was no exception. It's brownies that have ice cream mixed into the batter and layered over oreo cookies. It's very rich. Greg and I will not be able to eat like this after all our family has left. Pretty soon I'll have to get out my Weight Watcher cookbooks, but for now, I'm enjoying all this yummy food we've been able to enjoy with our families while they're helping us with the boys.

This recipe is a twist on a recipe from Picky Palate that just adds the ice cream and hot fudge, not the cookies. Feel free to experiment with it. There's all types of oreos out now, like Chocolate Mint and Peanut Butter filled oreos, which I think would be just as delicous and you could use different types of ice cream as well.

Ice Cream Cookie Brownies

* 1 box of brownie mix and the eggs and oil that is called for on the back of the box, omit the water
* 1 heaping half cup of ice cream (I used Cookies and Cream like I saw on Kevin & Amanda's blog)
* 1/4 cup hot fudge topping, chilled or room temperature
* enough oreos to line an 8x8 pan



Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Strawberry Rice Krispie Treats

I don't think I've tried a new recipe since I found out I was pregnant. I love trying new recipes, but I've just been too tired. But, last night while I was at Target, I saw these.


Mmmm....strawberry marshmallows and on the back was a recipe for strawberry rice krispie treats. The perfect treat for me to make--it's super easy and fast and I get to try a new recipe. They were so easy to make. Just melt 3 tablespoons of butter in the microwave, add the bag of marshmallows to the buter, toss to coat and put back in the microwave for a minute or so until the marshmallows are melted. Add 6 cups of rice krispies and stir together. Pour into a 13x9 pan that has been coated with non-stick spray and pack tight. Let cool and cut into bars. We both thought they were really good--so good that we didn't even get a picture of them before we dug in.

Show Us Your Life- Go To Desserts

This week for Show Us Your Life over at Kelly's Korner, it's "Favorite Go To Dessert". I had no problems picking this recipe. It's Easy Pumpkin Cupcakes. They are so delicious and easy to make. I first tried this recipe when Greg & I first started living together in 2001 and it's been one of my favorite desserts since. Every time I take it to a party, there are no leftovers. I think these cupcakes look perfect for fall parties when they are topped with brown and orange sprinkles.

Easy Pumpkin Cupcakes
* 1 package spice cake mix
* 1 can (15oz) Libby's 100% Pure Pumpkin
* 3 large eggs
* 1/3 cup vegetable oil
* 1/3 cup water
* 1 container cream cheese frosting

Preheat oven to 350. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
Bake for 18-23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

Recipes

When I went to California in February and saw my friend Brandi, she gave me 3 cookbooks. At the time she was working for Devin Alexander who has written several cookbooks including "The Biggest Loser Cookbook". I've been meaning to try some recipes and post them on here for awhile but haven't got around to it. This weekend I finally went through and picked a couple from each book to try this week.

The book "Fast Food Fix" has lowfat versions of your favorite fast foods. I tried "Subway's Southwest Chipotle Sauce" and "Starbucks Mocha Frappuccino" both were delicious.



Starbucks Mocha Frappuccino
* 2 tablespoons water
* 1/2 tablespoon instant coffee
* 1 teaspoon sugar
* 20 ice cubes, divided
* 1/2 cup fat-free half-and-half
* 2 tablespoons chocolate syrup
* 1/2 cup aerosol fat-free whipped topping



*I know that the coffee in the picture is not instant, but I did not realize there was a difference until after I tried to make the recipe, so I did go out and get some instant coffee to use in the recipe. The kind in the picture didn't work*

In a small microwavable bowl or cup, combine the water and coffee. Microwave on high power for 1 minute, or until the water is hot enough to dissolve the coffee. Add the sugar. Stir until the coffee and sugar are dissolved. Transfer to a mixing bowl. Add 6 ice cubes. Stir to accelerate melting the ice. When the ice is almost melted, add the half-and-half and chocolate syrup. Stir to mix. Pour into a blender jar. Add enough ice cubes for the liquid to reach the 16-ounce marker on the blender jar. Blend on high speed for 30-60 seconds or until just slushy. Pour into a 16-ounce tumbler. Top with whipped topping. Serve with a straw.



The next book I tried recipes from was "The Most Decadent Diet Ever". I made the "Mostly Mom's Marinara Sauce" and the "Eggplant Parmesan". The marinara sauce took a while but it made a ton so you can store it in the fridge and use it when you need it. I would add extra crushed red pepper flakes than the recipe calls for, though. It only calls for 1/2 a teaspoon and we ended up adding a lot more than that to give it a kick.



"Mostly Mom's Marinara Sauce"
* 1 teaspoon extra virgin olive oil
* 1 1/2 cups finely chopped onions
* 2 tablespoons minced fresh garlic
* two 28-ounce cans crushed tomatoes
* 1 tablespoon dried oregano
* 2 teaspoons sugar, plus extra, if desired
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt, or to taste



Place a large nonstick saucepan over medium heat. Put in the olive oil, onions, and garlic. Cook, stirring occasionally, until tender but not brown, 7 to 10 minutes. Add the crushed tomatoes, oregano, sugar, red pepper flakes, and 1/2 teaspoon salt. Stir until well combined. Turn the heat to low. Cook, covered, for at least 1 hour, stirring occasionally. Season with additional salt, if needed.

*This picture isn't very good, but it's the only one I took*



The last book (and my favorite book) that I tried recipes out of was "The Biggest Loser Cookbook". I tried Angel Hair with Rockin' Red Clam Sauce which was my favorite recipe of any that I tried this week and "White Chocolate-Strawberry Pie-Lets".



"Angel Hair with Rockin' Red Clam Sauce"
* salt
* 1 1/2 tablespoons finely chopped yellow or white onion
* 2 small cloves garlic, minced
* 1 pouch (3.5oz) baby clams, drained
* 1/2 cup canned crushed tomatoes
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon extra-virgin olive oil
* pinch of red-pepper flakes, or more to taste
* 2 oz of Nutrition Kitchen Angel Hair style Golden Whole Soybean Pasta
* 1 to 2 teaspoons grated reduced-fat Parmesan cheese



**I could not find baby clams in a pouch at Kroger, so I used canned. I also did not use the angel hair pasta it called for, I already had some wheat angel hair style pasta, so I used that**

Bring a large pot of lightly salted water to a boil.
Meanwhile, lightly mist a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for about 4 minutes or until almost tender. (Do not brown) Add the clams. Increase the heat to medium high. Cook for 2 to 3 minutes, or until the excess liquid is completely evaporated. Reduce the heat to low. Add the tomatoes, oregano, and oil. Season with red pepper flakes.
Meanwhile, when the water boils, add the pasta to the pot. Stir. Cook, stirring occasionally, for 3 minutes, or until al dente. Drain and add to the skillet mixture. toss to combine. Transfer to a serving bowl. Sprinkle with the cheese. Serve immediately.