Creamy Pinwheel Pasta

This is a creamy pinwheel pasta dish that my daughters absolutely love. With only 4 ingredients, and a few minutes to make,  you will have a delicious pasta dish on your table!  Its really our Mom's Italian version of "macaroni and cheese" .... but with a lighter and healthier twist.  Its so easy,  my girls enjoy making this dish for their friends as their after school snack.

Here's a tip:   Our Mom is famous for using "a pinch" of cayenne pepper in practically all of her recipes. She claims it actually wakes up flavors in the ingredients. (we think so too!)

Creamy Pinwheel Pasta

• 1/2 pound Pinwheel Pasta ( Rotelle pasta ) - DeCecco or Barilla
• 3 or 4  Tbsp. butter
• 1/2 cup Half & Half
• 1/4 cup Parmigiano Reggiano grated cheese
• salt & pepper to taste
• pinch of cayenne pepper

In a large sauce pot of boiling water, add some salt ( about 1 tsp.)  cook the pasta to the directions on the package.  Drain the pasta and add all the ingredients. Mix well. Sprinkle some grated cheese on top and serve!

Serves 2 to 4

Liz's Low-Calorie Chicken with Asparagus

            This is a healthy low-calorie dish that Liz created using only a few vegetables she had in her refrigerator.   Chicken with fresh asparagus, hearts of palm, and fresh tomatoes sauted in a reduced balsamic sauce makes this a quick and easy recipe to follow.  Everyone will rave how delicious and simple this chicken dish is.  Try it!

Liz's Low- Calorie Chicken with Asparagus

 

 2 chicken cutlets

 10 spears of fresh asparagus -chopped (ends cut off)

 2  Roma tomatoes - chopped

 3 hearts of Palm - chopped
 2 tbsp. extra virgin olive oil

 3/4 cup of balsamic vinegar

 1/8 tsp. of  garlic powder
 pinch of cayenne pepper
 salt & pepper to taste

In a pot,  steam the asparagus for 5 minutes in boiling water, drain and set aside. In a non stick skillet, on medium heat,  using 1 tbsp. of olive oil , add the chicken cultlets, saute' with seasonings, salt, pepper, garlic powder and cayenne pepper.
Grill both sides for about  3 minutes or until golden brown.   Remove and place in a serving platter.
On low heat, add  the steamed asparagus, chopped tomatoes, hearts of palm, along with 1 tbsp. of olive oil, and the balsamic vinegar.
Saute' vegetables for about 3 minutes until balsamic is reduced.  Pour over the chicken and serve.

Serves  2

 

Quinoa with Baby Peas, created by LIZ

Here is a healthy and lighter dish that Liz created, as a substitute recipe for our Mom's risotto. Quinoa with Baby Peas is basically, an inexpensive high protein grain that has a light and fluffy texture to it.  Its a real  nice alternative to rice or couscous.   Everyone should try it. 

 

Liz's Quinoa with Baby Peas

• 1 Cup of Quinoa -organic ( pre washed, no rinsing, Ancient Harvest brand)
• 2 cups of All Natural Chicken Broth
• 1/4 cup of parmigiano reggiano cheese- grated
• 1 cup of frozen baby sweet peas
• 1/4 cup of Italian prosecco ( or white wine)
• 1 tbsp. of butter
•  salt and pepper to taste 

In a medium size sauce pan, add all the ingredients together , excluding the parmigiano cheese.  Bring to boil, cover and simmer for about 10-12 minutes.  Add the parmigiano reggiano, Mix well and Serve.  Buon Appetite!

This is a healthy dish that your kids will love. Its high in magnesium and iron.  And, its GLUTEN FREE!
Basically, its really good for you. Its so easy to make and its a great side dish with any meal. And, our families love it! Enjoy!

Serves 4-6