This would be the very first time I would be sharing a recipe ever. I apologize in advance if some of the proportions are not exact. I wasn’t sure either when I was making them. I guess, that’s where the fun lies…in experimentation and the eating of course. I hope you like it 🙂
5 Cheese Bread Crisp
1 pack Kraft Mexican Four Cheese with a Touch of Philadelphia Cream Cheese
1 pack shredded Parmesan Cheese
Lite and Low Fat mayo of your choice
Thinly sliced French Bread
Mix the cheeses with the mayo. Spread over sliced French Bread. Toast in oven at 350 for 15 mins.
Lemon Pepper Garlic Shrimp and Mushroom
Shrimp, peeled and de-veined
Sliced Baby Bella mushrooms, washed and dried
Mrs. Dash Lemon Pepper Seasoning
cook in oven at 350 until done
Tomato Basil Spaghettini with Goat Cheese
2 28 oz cans Contadina Crushed Tomatoes
1 pack of Basil, chiffonade leaves
2 tablespoons fresh thyme leaves
4 tablespoons minced garlic
1 medium yellow onion, finely chopped
red pepper flakes, according to taste
sugar according to taste
3 tablespoons extra virgin olive oil
1 pound Spaghettini, cooked according to package directions
crumbled goat cheese
1. Boil water and cook pasta according to package instructions. Don’t forget to put salt in the water.
2. In a large saute pan, heat up the olive oil. Add onion and garlic and saute for 2 minutes. Add basil, thyme and red pepper flakes.
3. When the garlic starts turning golden brown, add the crushed tomatoes and sugar. Stir. Lower the heat and cook until the mixture is almost dry.
4. Arrange pasta in a bowl, spoon sauce over pasta. Top with crumbled goat cheese and parmesan cheese. Serve with the Shrimp and Mushroom on top or on the side. Don’t forget the 5 Cheese Bread Crisp.