|
|
 |
09-18-2006, 04:13 PM
|
#16 |
|
Senior Member
Join Date: Sep 2006
Location: Indiana
Posts: 1,367
|
Yes Janet,
It is from campbells. or the way they sayit up here is camp bell..... 2tiredmom 
|
|
|
|
09-18-2006, 04:17 PM
|
#17 | |
|
Moderator
Donating 4WT 18K Club Member 
Join Date: Sep 2006
Location: INDIANA
Posts: 21,625
  |
Quote:
See, I do cook once in awhile!! 
__________________
To every thing there is a season, and a time to every purpose under the heaven. ECCLESIASTES 3:1 |
|
|
|
|
|
09-18-2006, 05:26 PM
|
#18 | |
|
Senior Member
Join Date: Sep 2006
Location: Salt Lake
Posts: 983
|
Quote:
|
|
|
|
|
|
09-18-2006, 08:04 PM
|
#19 |
|
Donating 4WT 500 Club Member
Join Date: Sep 2006
Location: Tontitown, Arkansas
Posts: 2,475
|
Fettuccini - Oh soooo good!
18 ounces FRESH fettuccini (do not use dry) 2 1/2 cups heavy crean 1/2 cups fresh lemon juice (not bottled) 12 TBSP unsalted butter 2 cups grated parmesan 2 tsp grated lemon zest pinch nutmeg salt and freshly ground white pepper cook pasta in a large pot of boiling salted water until tender, about 5 min's. stir 2 cups of the cream and lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter metls, stirring occasionally, about 4 min's. Remove from heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, parmesan to the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over the low heat until the sauce thickens slightly, about 1 minute. Enjoy. 
__________________
~_/> , /\/\ ,,, Sheryl When I grow up I want to be a horse whisperer! |
|
|
|
|
09-19-2006, 02:42 AM
|
#20 |
|
Moderator
Donating 4WT 18K Club Member
Join Date: Sep 2006
Location: INDIANA
Posts: 21,625
|
Okay you all....how am I gonna succeed with WW with all these wonderful recipes????? I know, it's all about portion control...AND I CAN DO IT!!!! To tell you the truth it may be more helpful. I won't get tired of eating the same things all the time. YEAH....
__________________
To every thing there is a season, and a time to every purpose under the heaven. ECCLESIASTES 3:1 |
|
|
|
|
09-19-2006, 04:04 AM
|
#21 |
|
Senior Member
Join Date: Sep 2006
Location: Jersey
Posts: 211
|
I just made chicken and noodle casserole last night...
chicken breast (cut in bite size pieces) onion, celery, peas, carrots, corn, mushrooms ( whatever veggies you like) egg noodles Campbells Cream of Chicken Soup bread or cracker crumbs (I used Stove Top dry stuffing crumbs) cheese poultry seasoning/salt/pepper to taste Saute chicken and veggies until onion is tender (I used frozen for the other veggies so I only sauted the onion celery and mushroom) Boil noodles al dente. Mix all ingredients adding water as needed to make gravy, and pour into a casserole. Top with cheese and crumb topping and bake at 350 until brown and bubbly. I add a lot of crumb topping and cheese and let the top get really brown because that is hubby's favorite part. You can also leave out the noodles, top the veggie/soup/chicken mixture with biscuit dough, a pie crust or puff pastry and make a chicken pot pie. I always keep Campbells Soup on hand. Comes in handy!
|
|
|
|
|
09-19-2006, 06:00 AM
|
#22 | |
|
Senior Member
Join Date: Sep 2006
Location: Salt Lake
Posts: 983
|
Quote:
|
|
|
|
|
|
09-19-2006, 06:42 AM
|
#23 |
|
Senior Member
Join Date: Sep 2006
Location: NJ
Posts: 151
|
What about chicken francese, 4 cheese pasta sauce, chicken cacciatore. I love penne with vodka sauce! Pasta primavera with chicken.
We also used to go to this restaurant in Coney Island Gargiulo's that made a great dish. It was alfredo sauce with chicken, mushrooms and prosciutto. It's not a light dish though! |
|
|
|
|
09-19-2006, 06:52 AM
|
#24 |
|
Senior Member
Join Date: Sep 2006
Location: Salt Lake
Posts: 983
|
it don't have to be light i like to enjoy the meal heavy or not lol
|
|
|
|
 |
| Bookmarks |
|
|
Peeka-Boo-Daisy-Designs for all your doggy clothing needs 
Linear Mode
