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Showing posts from November 19, 2012

Spinach Artichoke Pasta with Parmesan and Garlic

Ingredients1 (13oz) box shell pasta 1 teaspoon butter2 teaspoons minced fresh garlic1 8 oz package reduced fat (not fat free) cream cheese1/2 cup milk1/2 cup reduced fat sour cream1 Tablespoon lemon juice1/2 teaspoon salt 1/4 teaspoon red pepper flakes1 14 oz can artichoke hearts (packed in water), drained and chopped1 9 oz package frozen spinach, thawed and squeezed dry in a clean towel1/2 cup shredded parmesan cheese1 cup chopped cooked chicken (optional)Additional Parmesan for serving

Mint Chocolate Chip Bark


Makes one 8×8 pan Preparation: Line pan with wax paper
14-18 Andes Mint, chopped5 oz dark chocolate8-10 chocolate wafers7 oz. white chocolate1-2 drops of green food color (dip toothpick in food color)