Ground Turkey with Potatoes and Spring Peas

A friend of mine recently told me about a blog that I'm now in love with.  Do any of you follow skinnytaste.com??  All of their recipes are supposed to be relatively good for you and they look absolutely scrumptious.  This was the first one we tried and it was delishous!  My husband said it was a definite keeper.  We served it over white rice, but we could've made it a bit healthier using brown rice. :)  Gina posted this recipe on May 31, 2011.

Ingredients:
1 medium tomato
3 cloves garlic
1/4 cup fresh cilantro (I omitted this as I don't like cilantro & it was still tastey)
20 oz lean ground turkey (we used about 1lb)
4 medium scallions, chopped
1 cup fresh peas (I used frozen from Trader Joe's)
1 potato, peeled and diced into 1 inch cubes
8oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste (we omitted as my husband isn't a fan)
salt, to taste
1 bay leaf

Directions:
1. In a mini food processor or by hand, finely chop tomato, garlic, and cilantro.  I used my chopper from Pampered Chef and it was a cinch!

2. In a large skillet, brown turkey and season with salt and cumin to taste.  When meat is browned and cooked through add scallions, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt, and bay leaf. Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally.  Add more water if needed.

3.  Remove bay leaf and serve over rice.

Enjoy!
Yankee Noodle

Pork with Spicy Orange Cranberry Sauce

This is a new recipe I tried in a cookbook for diabetics and it was amazing.  My husband was recently diagnosed as prediabetic borderline diabetic, so we've been trying to adjust how we both eat so that hopefully he won't need to take insulin for a good long while.  A friend and coworker of mine saw this book on clearance at B&N and picked it up for us.  This recipe was super easy and quick enough for a rushed weeknight after work.  Recipe is courtesy of Diabetic Holiday Recipes copyright 2010.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp salt
1/4 tsp black pepper
4 boneless pork chops (about 1 pound)
1 tbsp canola oil
1 cup whole-berry cranberry sauce (I used the jellied sauce with no whole cranberries & it was just as good)
1/2 tsp grated orange peel
1/4 tsp ground cinnamon
1/8 tsp red pepper flakes

1. Combine chili powder, cumin, allspice, salt, and black pepper in small bowl; mix well.  Sprinkle evenly over both sides of pork chops.

2. Heat oil in large nonstick skillet over medium heat.  Add pork; cook 4-5 minutes on each side or until barely pink in center.

3. Combine cranberry sauce, orange peel, cinnamon, and red pepper flakes in a small bowl; mix well.  Serve sauce with pork chops.

Enjoy!
Yankee Noodle

Vanilla Swiss Meringue Buttercream

I've recently discovered a new talent of mine in making delicious cakes and decorating them in fondant.  I recently made one for my BFF's baby shower and tried out a new icing recipe as I'm not a huge fan of American buttercreams.  A fellow baker friend of mine recommended I try a Swiss Meringue buttercream and boy was she spot on.  While this icing does take a little extra time to make, it is worth the effort and then some.  It came out so creamy and smooth I couldn't stop taste testing and licking the spoon!  Enjoy. :)

Recipe courtesy of Annie's Eats blog.

Vanilla Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp sugar
pinch of salt
1 lb (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions:
1. To make the frosting, combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat whisking frequently, until the mixture reaches 160F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. 

4. Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.

Makes about 5 cups of frosting.

Mmmm, enjoy licking the spoon!
Yankee Noodle

Cannoli Cake

This cake was absolute heaven!  Since my daughter's first birthday I have become a cake making enthusiast.  I love to bake and design things and found working with fondant was rather fun.  I made my daughter's 1st birthday cake and after it turned out so well, I decided to try my hand at making more cakes for practice.  When my friend told me she was having a baby I offered to make her baby shower cake to practice my new hobby and she was ecstatic.  She is Italian and requested cannoli filling in her cake if I could manage it.  Well, I did even better and found a whole cake flavored like a cannoli!  Due to all the cream and ricotta in the filling and whipped frosting, I stored this cake in the fridge and I have to say that it tasted even better after a day in the fridge. 

My daughter's cake- my 1st attempt at fondant!

I'll be making her formal baby shower cake this weekend in the shape of a puppy.  The pictures here are of the test cake complete with brown dye fail on the top of the cake.  This whipped frosting disintegrated when mixed with food color gel, so I will be using a Swiss buttercream on the outside of the cake before covering in fondant.  If you don't need to tint the frosting the whipped frosting in this recipe was absolute heaven! 

Recipe is courtesy of http://www.sargento.com/.

Ingredients

• 4 eggs (it's best if eggs are at room temp before adding sugar)
• 2/3 cup sugar
• 1 cup all-purpose flour
• 1/2 cup (1 stick) butter or margarine, melted and cooled
• 1/4 cup chopped semisweet chocolate
• 1 recipe Ricotta Filling
• 1 recipe Whipped Cream Frosting
• Fresh berries or candied cherries, for garnish

Ricotta Filling:

• 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
• 3 Tbsp. sugar (I actually added double the sugar to get the filling a bit sweeter, but I have a huge sweet tooth!)
• 1-1/2 tsp. vanilla
• 1 cup whipping cream, whipped
• 1 cup semisweet mini chocolate chips

Whipped Cream Frosting:

• 2 cups whipping cream
• 2 Tbsp. confectioners sugar
• 1/2 tsp. vanilla

 Directions

1. Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
2. To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
3. To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
4. Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.  

Finger-lickin' BBQ Chicken (crockpot!)

This is a great crockpot recipe that is very easy to prep and is only 5 ingredients!  The recipe was found in a 5-ingredient slow cooking booklet (as found in your grocery store check-out aisle).

Ingredients:
2 1/2- 3 lb chicken drumsticks (I used boneless chicken breasts)
1 cup barbecue sauce (I used Masterpiece, but you can choose your favorite)
1/3 cup apricot or peach preserves (I used homemade apricot)
2 tsp. yellow mustard

Directions:
1. If desired, remove skin from chicken.  Place chicken in a 3 1/2-4-quart slow cooker.  In a small bowl stir together barbecue sauce, preserves, and mustard.  Pour over chicken.

2. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours.  Transfer chicken to a serving dish; cover and keep warm.  If desired, transfer sauce mixture from cooker to a medium saucepan.  Bring to boiling; reduce heat.  Simmer, uncovered, about 10 minutes or until desired consistency.  Serve with chicken.

Enjoy!
Yankee Doodle

Pork Chops with Apples & Garlic Smashed Potatoes

I found this recipe in the January/February 2011 issue of the Food Network Magazine in the 30-minute meal section and had to try it out.  The end result was delicious, the recipe was easy to make with a baby crawling around at my feet, and it really did take only 30 minutes from prep to finished meal.  I did add in a side of frozen mixed veggies to complete the meal.  I also don't have a cast iron skillet, so I used a regular frying pan with higher sides and it still worked perfectly- I just didn't have to wipe down the pan after searing the pork chops.

Also, I had a picture of my end result, but we lost all of our photos on our computers due to a recent glitch in our back-up network drive that housed all of them.  This photo is courtesy of the Food Network site.

Ingredients:
1 pound small fingerling potatoes (I used red unpeeled potatoes)
2 cloves garlic
Kosher salt
4 1/2-inch thick boneless pork loin chops (5 oz each)
2 tsp chopped fresh sage (I used jarred sage from my spice rack)
Freshly Ground pepper
1 Tbsp extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider (I didn't have cider, so I used apple cidar vinegar and added in 3 tbsp sugar to counteract the tartness and it still turned out well!)
1/4 cup buttermilk (I used skim and they were still delcious, though probably not as creamy)

Directions:
1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.  Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.  Cover and set aside.

2. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste.  Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total.  Transfer to a plate.  Wipe out the skillet and add the remaining 2 teaspoons olive oil.  Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes.  Season with salt and pepper and stir in the cider.

3. Return the chops to the skillet.  Cover and cook, turning once, until just cooked through, 4-5 minutes.  Drain the potatoes reserving 1/4 cup liquid.  Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.  Season with salt and pepper.  Serve with the pork chops, onions, and apples.  Drizzle with pan juices.

Enjoy!
Yankee Doodle

Chicken & Herb Dumplings

I have been looking for a good crockpot chicken and dumpling recipe and found this one by Campbell's.  It was delicious and husband approved!

2 lbs skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson Chicken Broth
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

Directions:
1. Stir the chicken, carrots, celery, corn, broth, and black pepper in a 6-quart slow cooker.
2. Cover and cook on LOW for 7-8 hours or until the chicken is cooked through. (On HIGH for 4-5 hours)
3. Stir the flour and water in a small bowl.  Stir into the cooker.  Turn the heat to HIGH.  Cover and cook for 5 minutes or until the mixture boils and thickens.
4. Stir the baking mix, milk, and rosemary in a medium bowl.  Drop the batter by rounded tablespoonfuls over the chicken mixture.  Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.

Enjoy!
Yankee Doodle

Turkey Pie with Potato Topping

Another new crockpot recipe that I found tastey.  It only takes 5 ingredients to make this one!  I found this recipe in a 5-ingredient slow cooking mini book.

Ingredients:
12 oz. turkey breast tenderloin or skinless, boneless chicken breast halves
1 10-oz. pkg. frozen mixed vegetables
1 12-oz. jar turkey or chicken gravy
1 tsp. dried thyme, crushed
1 24-oz. pkg. refrigerated mashed potatoes

Directions:
1. Cut turkey into 1/2-inch strips.  Place frozen vegetables in a 3 1/2-4 quart slow cooker.  Top with turkey strips.  In a small bowl stir together the gravy and thyme; pour over turkey.

2. Cover and cook on low-heat setting for 6-7 hours or on a high-heat setting for 3-3 1/2 hours.  If using low-heat setting, turn to high-heat setting.

3. Using a spoon, drop eight small mounds of mashed potatoes on top of turkey mixture.  Cover and cook for 10 minutes more.

Enjoy!
Yankee Doodle

Pot Roast with Mushroom Sauce

I've been experimenting with various crockpot recipes and this one turned out to be quite tastey.  I LOVE mushrooms, so I even added additional sliced fresh mushrooms as well.

Ingredients:
1- 1 1/2 lb. boneless beef eye round roast or round rump roast
Nonstick cooking spray
4 medium potatoes, quartered
1 16-oz. pkg. peeled baby carrots
1 10 3/4-oz. can condensed mushroom soup
1 1/4 cups sliced mushrooms
1/2 tsp. dried tarragon or basil, crushed

Directions:
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat over medium heat.  Add meat; cook on all sides until brown.

2. Place potato and carrots in a 3 1/2-4 quart slow cooker.  Place meat on top of vegetable.  For sauce:  In a small bowl stir together soup, sliced mushrooms, and tarragon; pour over meat in cooker.

3. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.  Transfer meat and vegetables to a serving platter.  Stir sauce; spoon over meat and vegetables.

Enjoy!
Yankee Doodle

Lactation Cookies

I made these oatmeal chocolate chip cookies to help increase my milk supply and they were delicious enought that even my husband snuck a few (after I reassured him that he wouldn't start lactating!).  I couldn't find Brewer's Yeast locally and it is the most important ingredient to stimulate milk supply in this recipe, but I still noticed an increase in supply thanks to the whole oats and flax seed. 
Recipe found on babycenter.com courtesy of poster "Meganesota".

Ingredients:
1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips (I added closer to 1 1/2 because I love chocolate!)
2-4 tablespoons brewer's yeast

Directions:
1. Mix the flax seed meal and water and let sit for 3-5 minutes.
2. Beat butter, sugar, and brown sugar well.  Add eggs and mix well.
3. Add flax seed mix and vanilla; beat well.
4. Sift together flour, brewer's yeast, baking soda, and salt.  Add dry ingredients to butter mix.
5. Stir in oats and chips.
6. Scoop into baking sheet in tablespoon size balls.
7. Bake for 12 minutes (I found I had to bake closer to 15-18 minutes).
8. Let set for a couple minutes then remove from tray.

I stored my cookies in a ziplock freezer bag, but you can also freeze them.  This recipe makes about 4 dozen.

Enjoy!
Yankee Doodle

Soup Mix in a Jar

I wanted to make some of my Christmas gifts this year and thought how neat it would be to give soup mix in a jar as gifts to those family and friends of mine that cook.  They turned out really beautiful and were a huge hit.  I even gave one to my boss!

Ingredients:
1/3 cup beef bouillon granules
1/4 cup dried minced onion
1/2 cup dried split peas
1/2 cup uncooked twisted macaroni
1/4 cup barley
1/2 cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color spiral pasta

Directions:
1. Use a canning funnel or any funnel that has about a 2-inch neck.  This will make it easier to fill the jar with the ingredients.  (I didn't have a funnel and it was still pretty easy to fill the jars and get the layers I was looking for.)  Be sure to use a wide-mouth, 1-quart canning jar.

2. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tri-color spiral pasta to fill jar.

3. Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil.  Remove tricolor pasta from top of jar and reserve.  Add the rest of the jar contents to the kettle with 12 cups water.  Let come to a boil and simmer 45 minutes.  Add tricolor pasta and simmer 15 minutes more.  Serve with your favorite bread or rolls and a tossed salad.

One thing you may want to add to the recipe is to soak the peas first for a few hours.  One of my friends made the recipe and her peas were hard, but another made the recipe with no problems.  Enjoy!

Yankee Doodle

Cranberry-Orange Oatmeal Cookies

I made these cookies for a Nestie cookie swap that I attended in November and they were delicious!

Recipe is courtesy of Kristen Ferguson and was on Parenting.com's website.

1 1/2 cups white flour
1/2 cup whole-wheat flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup packed dark-brown sugar
2 eggs, room temparature
1/2 cup maple syrup
2 tsp vanilla extract
zest of one orange
2 1/2 cups old-fashioned rolled oats
1 1/2 cups dried cranberries, coarsely chopped
1 1/2 cups toasted pecans, coarsely chopped- I omitted this as I'm not a fan of nuts in cookies

1. Preheat oven to 350F. In a medium bowl, whisk together flours, spices, baking powder, baking soda, and salt.

2. In a large bowl, cream the butter and dark-brown sugar together until light and fluffy. Mix in eggs. Then add maple syrup, vanilla, and orange zest.

3. Add flour mixture into butter mixture. When almost incorporated, stir in the oats, cranberries, and pecans.

4. Place tablespoon-size dollops on a buttered baking sheet; bake for 12-15 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack. I baked my cookies on a cookie sheet with parchment paper coated with cooking spray.

Enjoy!
Yankee Doodle

Sherried Gravy Pork

This recipe is very delicious and the meat is very tender. It is also a husband approved recipe. :) I believe I got this from a Crock-pot recipe book, but I can't find the name and issue number.

1 Tablespoon Vegetable oil
1 (4 pound) pork shoulder roast
6 ounces sliced mushrooms
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Mushroom Soup
1/2 cup chopped green onions (white & green parts)
2 teaspoons Worcestershire sauce
1 packet (1 ounce) dry onion soup mix
2-3 tablespoons dry sherry
1 teaspoon sugar
1/2 cup whipping cream
2 tablespoons chopped parsley (optional)

1. In a large skillet over medium-high heat, heat oil until hot. Add pork roast and brown on all sides.

2. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast in slow cooker. Add mushrooms, salt, and black pepper to skillet; cook 2 minutes, stirring constantly. Add remaining ingredients except whipping cream and parsley to skillet; mix thoroughly. Pour mushroom mixture over pork in slow cooker. Cover. Cook on HIGH 5 hours or until pork is falling off the bone.

3. Place pork on a cutting board; let stand 10 minutes before pulling meat off the bone. Cut into 2-3 inch pieces. (This may not be necessary if meat is already falling apart.) Place in a shallow serving bowl. Add whipping cream to remaining ingredients in slow cooker; stir until well blended. Pour over pork. Sprinkle with parsley.

Makes 8-10 servings.

Enjoy!
Yankee Doodle

Pomegranate-Glazed Turkey

This glaze is delicious and worked well as a gravy in addition to a glaze for the turkey. Everyone raved about how juicy the turkey was and how the glaze gave just a hint of sweetness. Enjoy!

1 12-14 pound turkey (thawed if frozen)

2 navel oranges

3 lemons

1/2 Tbsp sage

1/2 Tbsp thyme

1/2 Tbsp Rosemary

1/2 Tbsp Salt

1/2 Tbsp Pepper

1 1/2 cups pomegranate juice

2 Tbsp honey

1. Preheat the oven to 350 and move oven rack to lowest position.

2. Mix the sage, thyme, rosemary, salt, and pepper together in a small bowl.

3. Remove the neck and giblets from the turkey and rinse the turkey under cold water inside and out. Drain all water from the turkey and pat dry with paper towels.

4. Place the turkey in a roasting pan. Cut one lemon in half and squeeze lemon juice all over the turkey inside and out allowing the excess lemon juice to drip into the bottom of the roasting pan. Then rub the spices all over the turkey inside and out and under the skin where you can.

5. Quarter the remaining lemons and oranges and place the quarters inside the turkey until full. Don't forget to put some in the neck cavity.

6. If the turkey doesn't come with a pop-up timer, insert meat thermometer into the breast meat and roast turkey 2 1/2 - 3 hours or until the meat thermometer reads between 165-170. To keep the skin from over browning, cover with aluminum foil the last half hour of cooking.

7. Transfer the turkey to a plate. Pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season glaze with salt and pepper to taste. Brush the turkey with some of the glaze and serve remaining glaze with the turkey.

Pomegranate glaze portion of recipe adapted from Cat Cora's Pomegranate-Glazed Turkey with Wild Rice recipe. Food Network magazine November 2010.

Happy cooking!

Yankee Doodle

Crockpot: Chicken & Sausage Paella

I was skeptical that the rice would cook through in the slow cooker, but this recipe was DELICIOUS and easy to make. It makes 8 servings and needs to cook for 6-7 hours. Prep time is 15 minutes.

1 lb skinless, boneless chicken breasts or thighs cut into cubes

1 lb chorizo sausage or Andouille sausage, thinly sliced

2 cups uncooked regular long-grain white rice

1 large red onion, chopped (about 1 cup)

3 cups Campbell's Condensed chicken broth

1 can (10 3/4 oz) Campbell's Condensed Tomato Soup

1 cup frozen peas, thawed

1/2 cup chopped Manzanella olives

2 Tbsp chopped fresh parsley

1. Stir the chicken, sausage, rice, onion, broth and soup in a 6-quart slow cooker.

2. Cover and cook on low for 6 to 7 hours (or high 4-5 hours) or until the chicken is cooked through.

3. Stir the peas and olives into the slow cooker. Cover and cook until the mixture is hot. Sprinkle with the parsley. (I actually skipped this step by putting everything in the crockpot all at once and cooking the peas and olives for the full 6-7 hours and it worked.)

Recipe courtesy of Campbell's.

Happy Cooking!

Yankee Doodle

Turkey-Pasta Primavera

I have started to experiment with various crock pot recipes and this is one of the first I tested. It was quick to assemble as it has just five ingredients. The cook time is 4 hours on low or 2 hours on high. I'll definitely make this again as it tasted delicious. I had the leftovers for lunch the next day and they were just as good reheated. I think I could've added more vegetables, but that is probably the only thing I would have changed.

I served with tostones (fried plantains)

Recipe courtesy of 5-ingredient slow cooking.
2 lb turkey breast tenderloins or boneless, skinless chicken breast halves
1 16-oz. package frozen sugar snap stir-fry vegetables
2 tsp. dried basil, oregano, or Italian seasoning, crushed
1 16-oz. jar Alfredo pasta sauce
12 oz. dried spaghetti or linguine, broken (I used whole wheat pasta)
Shredded Parmesan cheese (optional)

1. Cut turkey into 1-inch pieces. In a 4 1/2-6 quart slow cooker combine turkey and frozen vegetables. Sprinkle with dried herb. Stir in Alfredo pasta sauce.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

3. Cook pasta according to package directions; drain. Stir cooked pasta into turkey mixture in slow cooker. To serve, spoon pasta mixture onto dinner plates. If desired sprinkle with parmesan cheese.Per serving: 407 calories, 11g total fat, 103mg cholesterol, 447mg sodium, 39g carb, 2g fiber

Happy Cooking!
Yankee Doodle