Creamy Mushroom Pasta

• 3/4 oz (22g) pkg dried porcini mushrooms
• boiling water

• 1.5 cups (375 ml) medium bow (or other) pasta
• boiling water
• salt

• 1 tbsp Cooking oil
• 3 cups Sliced brown (or white) mushrooms
• 1 cup Chopped low-fat deli ham

• 2 tbsp All-purpose flour
• 2 cups milk
• 1/2 cup low-sodium prepared chicken broth
• 1 tbsp Dijon mustard
• 1/4 tsp Pepper

• 1 cup Frozen peas
• 1/4 cup Chopped fresh parsley

• 2/3 cup Grated light sharp Cheddar cheese

Put porcini mushrooms into small bowl. Pour boiling water over top until covered. Let stand for about 20 minutes until softened. Drain. Rinse with cold water. Squeeze to remove excess liquid. Discard stems. Thinly slice caps.

Cook pasta according to directions. Drain. Cover to keep warm.

Heat oil in large frying pan on medium-high. Add porcini mushrooms, brown mushrooms and ham. Stir. Cook for about 5 minutes, stirring occasionally, until mushrooms start to brown.

Add flour. Heat and stir for 1 minute. Slowly add milk, broth, mustard and pepper, stirring constantly. Heat and stir for about 5 minutes until boiling and thickened.

Add peas and parsley. Heat and stir for about 5 minutes until peas are heated through. Remove from heat.

Add cheese. Stir until melted. Add to pasta. Stir until coated. Serves 4.

1 serving: 503 Calories, 14.4 g fat, 5 g fibre, 870 mg sodium.

Zucchini Tomato Spaghetti

• 13oz/370g Whole Wheat Spaghetti
• 1 tbsp olive or cooking oil
• 4 medium zucchini, with peel, chopped
• 2 garlic cloves minced
• 4 Roma tomatoes, quartered lengthwise
• 4.5 oz light feta cheese cubed (about 3/4cup)
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 tsp pepper

Cook spaghetti according to package directions.

Heat olive oil in large frying pan on medium. Add zucchini and garlic. Cook for 5 to 10 minutes, stirring occasionally, until zucchini is softened.

Add tomato. Heat and stir for about 3 minutes until tomato just starts to soften. Add to spaghetti.

Add remaining 4 ingredients. Toss gently. Serves 6.

1 Serving: 328 cal, 8.2 g fat, 55 g carbs, 3 g fibre, 14 g protein 257 mg sodium.

Ham and Cheese Tarts

These are so delicious!! A recipe I got from my friend Julie. Nice to serve for breakfast/brunch when you have company.

• 2 cups shredded cheese
• 2/3 cup chopped ham
• 1/3 cup chopped green onion
• 1/3 cup sour cream*
• 18 unbaked tart shells

Mix filling ingredients together. Add salt and pepper to taste. Bake empty shells at 375 for 10 minutes. Fill. Bake another 10 minutes until hot and melted.

* I usually add a bit more sour cream

Diane

I lost a great friend today. She was my neighbour, friend and sister in Christ. She was also a contributer on this blog. Diane passed away today, after a year long battle with cancer. All through her struggles of this past year, she kept her chin up and kept glorifying God. She is such an inspiration to me. Diane was an amazing gardener and an even better cook and baker. I will treasure the recipes she posted on here. But I can also have joy today, knowing that she is no longer suffering from the cancer that took over body and that she is in heaven with her creator. And I will see her again one day. Until we meet again Diane...

Peanut Butter Slice

This is a quick and easy square for the peanut butter lovers in your house.

• 1/2 cup brown sugar
• 1/2 cup corn syrup

Melt together on stove top. Then mix with:

• 1 cup peanut butter
• 2 cups corn flakes
• 1 cup rice krispies
• 1 tsp vanilla

Pat into lightly greased 9 x 9 inch pan.

Luscious Salad

This is one of my favorite salads, so easy and tastes great.

• 1 head cauliflower
• 1 head broccoli
• 4-6 carrots
• 1 green or red pepper
• any other favorite veggies (celery, green onion)*

Dressing:

• 1 cup salad dressing (miracle whip)
• 1/3 cup sugar
• 1 Tbsp vinegar
• dash of Tabasco
• dash of Wocestershire sauce

Wash and cut vegetables into bite-size pieces. Mix the dressing and add to cut vegetables. Serve.

*I make mine without celery and green onion, but some recipes call for them. Use your favorites and enjoy!

Tomato and Cheese-Stuffed Baked Potatoes

These are a bit different from your average baked potato. Sometime you have to change it up a bit! Tried these for the first time and we loved them.

• 3 potatoes (8 to 10 oz each)
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/2 cup sour cream
• 1/2 tsp salt
• 3/4 cup chopped tomatoes*
• freshly ground black pepper

Prick potatoes several times with a fork; place on paper towel in microwave. Microwave on high 10 to 15 minutes, turning potatoes over several times, just until potatoes are almost tender. Let stand for 10 minutes.

Heat bbq. Cut potatoes in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4 inch layer in each half. Chop potato pulp; place in large bowl. Add cheese, onions, sour cream and salt; mix lightly to combine with potato pulp. Gently stir in tomatoes. Spoon mixture into potato shells; sprinkle with pepper.

When grill is heated, place potatoes on grill over medium heat; close bbq. Cook 10 to 12 minutes or until cheese is melted.

*I was out of tomatoes, so I left them out.

**I think next time I make these I'll add some chopped, cooked bacon. Great flavor.