Ham Mushroom Fettucine

Last week I made this recipe from Taste of Home.

This is quite good.  Even my son loved it.

Ham Mushroom Fettucine
From Taste of Home Guilt Free Cooking

6 servings

  • 12 ounces uncooked fettucine (I used whole wheat spaghetti)
  • 3/4 lb fully cooked lean ham, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 lb fresh mushrooms, sliced
  • 1 tablespoon flour
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 1/4 cups fat-free evaporated milk (I used skim milk)
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons reduced-fat sour cream
  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside.
  3. Add onion to skillet; saute for 4 minutes.  Add mushrooms; saute 3 minutes longer.  Stir in the flour, rosemary and pepper until blended.  Gradually add milk.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; add peas and sour cream.
  5. Cook 2 minutes longer.
  6. Drain fettuccini; stir into the mushroom mixture.  Add ham; heat through.

Seasoned Scrambled Eggs

Yesterday morning, when I woke up, I didn’t know I would do this recipe for breakfast.  I opened the cookbook of Taste of Home and noticed I had all ingredients and it seemed easy to do.  So I made it.  And I loved it.  Wow!  I’m going to do it again very often I presume.

Seasoned Scrambled Eggs
From Taste of Home

2 servings of 251 calories each.

  • 4 egg whites
  • 3 eggs
  • 2 tablespoons reduced-fat ranch salad dressing
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon fresh parsley, minced (I used fresh chives)
  • 1/2 teaspoon garlic powder (I omitted it)
  • 1 teaspoon canola oil (I used pam)
  • 1/4 cup part-skim mozzarella cheese, shredded
  1. In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a non-stick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are almost set. Stir in cheese. Cook for 1 minute longer or until eggs are set and cheese is melted. Serve immediately.

The desserts we had in the weekend

For Valentine’s Day I wanted to buy a special dessert.  I wanted it to have hearts on it or have the shape of a heart.  My boyfriend loves fraisier and when I saw this fraisier in a  heart shape, I took it.  It’s expensive but it’s worth it.

I also bought 4 macaroons cause I never tried that.  $ 1.35 each.  Wow that’s expensive.  It’s too sweet and it’s not my favorite.  I won’t buy that.  I was curious to know what it tastes and now I know.

I bought this cute monkey for my son for Valentine’s Day 🙂

And here’s a photo of my son with my boyfriend’s dressing gown.

Black Beans and Rice

I made this healthy dish for my boyfriend lunches.  And he loves it.

Black Beans and Rice
From Taste of Home Guilt Free Cooking cookbook.

12 servings (One serving = 1 cup bean mixture with 1/2 cup rice)

  • 1 lb dried black beans, rinsed
  • 7 cups water
  • 1 cup fully cooked lean ham, diced
  • 5 garlic cloves, minced
  • 1 1/4 teaspoons pepper
  • 1 1/4 teaspoons cumin (I used only 1/2 tsp)
  • 1 teaspoon salt (I omitted it)
  • 1 bay leaf (I forgot)
  • 1/2 teaspoon liquid smoke (I used it cause I like the taste it gives) (optional)
  • 4 cups chicken broth (I used reduced sodium and fat)
  • 2 cups uncooked long grain rice
  • 1 tablespoon red wine vinegar (I omitted it)
  • 2 teaspoons olive oil (I omitted it)
  • 3/4 cup reduced-fat cheddar cheese, shredded
  • 3/4 cup sweet red pepper, chopped
  • 2 tablespoons jalapeno peppers, chopped
  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened (I waited 4 hours). Drain and rinse beans, discarding liquid.
  2. Return beans to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender.
  3. Meanwhile, in a saucepan, bring broth an drice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, discard bay leaf from bean mixture; add vinegar and oil (I don’t know if it’s supposed to be that way, but I had a lot of liquid and didn’t see why I would add vinegar and oil.) Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

Orange-Cinnamon French Toast

For the weekend of Valentine’s Day (yeah for me it was all weekend), I made the healthy oatmeal pancakes on Saturday morning and Sunday morning it was these healthy French Toast.  Both breakfast were yummy.  And I loved how easy were the French Toast.

I made it with only 4 slices of bread. And we didn’t add maple syrup cause it’s already sweet with the honey and the flavor is great.

I made a little heart with whipped cream.  🙂

Orange-Cinnamon French Toast
From Taste of Home Guilt Free Cooking cookbook

6 servings (1 slice each serving)

  • 2-4 tablespoons butter, melted (I used 3 tablespoon)
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 3 eggs
  • 1/2 cup orange juice
  • 1/8 teaspoon salt (optional)
  • 6 slices bread
  • additional honey (optional)
  1. In a bowl, combine butter, honey and cinnamon. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; spread to coat the bottom of pan. In a shallow bowl, beat the eggs, orange juice and salt if desired. Dip bread into egg mixture and place in the prepared pan.
  2. Bake at 400 F for 15-20 minutes or until golden brown. Invert onto a serving platter; serve with honey if desired.

Roasted Red Pepper and Feta Spread

I’ve tried a few times feta and it’s a cheese I don’t like.  But in a spread like that, I like it.  This spread (dip for us) is so good.  Next time I have to do a spicy dip with feta.  If you have a wonderful recipe that is spicy with feta and hot peppers, can you share please?

Roasted Red Pepper and Feta Spread
From RecipeZaar

Serving : 1 cup

  • 2 red peppers, roasted, peeled and seeded (I used the ones in jar)
  • 1 garlic clove
  • 1 pinch cayenne
  • 250 g feta cheese (I used greek feta)
  • 2 tablespoons olive oil
  1. In a food processor, puree reasted peppers, garlic and cayenne.
  2. Add feta and olive oil, pulse until just blended.
  3. Serve with grilled pita bread, crackers, French bread chunks or baguette slices.

And I wanted to serve it with grilled pita bread, so I preheated the oven to 350 F.  I cut 2 pita bread in 6 wedges each.  Put on a baking sheet with parchment paper.  Let cook near 15 minutes, checking them each 5 minutes.  When I removed them, I brushed them with olive oil and sprinkled dried oregano.  Yummy.  This is how Peter told me to try it.

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Speaking of Peter, I made one of his recipes yesterday.  And this is so yummy.  We loved it.

This dish has mushroom, gruyere cheese, hot peppers… To see more, click on this link to see his recipe.  Thanks Peter 🙂  I’ll do it again.

Hearty Oatmeal Pancakes

This morning I made pancakes.  My son was happy and even though there was whole wheat flour, he loved them.  It was my first time using whole wheat flour.


Hearty Oatmeal Pancakes
From Taste of Home Guilt Free Cooking cookbook

4 servings of 3 pancakes each
Prep/Total time : 30 minutes

  • 1 cup quick-cooking oats
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (I didn’t use it)
  • 1 egg, lithly beaten
  • 2 cups buttermilk (I used 1 1/4 cup skim milk and 3/4 cup 2% fat milk with 2 tablespoon vinegar and let it rest 5 minutes)
  • 2 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • assorted berries, optional
  1. In a bowl, combine the first seven ingredients.  In another bowl, combine the egg, buttermilk, oil and vanilla; mix well.  Stir into the dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.  Turn when bubbles form on top; cook until the second side is golden brown.  Serve with berries if desired.