Penne with Mushroom Tomato Sauce

I have been in a SERIOUS recipe slump!  So I apologize for not posting anything for awhile!  We had this recipe the other night for dinner and it was super yummy!  I hope you enjoy!  Happy thursday!

PENNE WITH MUSHROOM- TOMATO CREAM SAUCE

2 2/3 cups uncooked penne pasta (8 oz)

4 strips bacon, chopped

1 tablespoon olive or vegetable oil

2 tsp. minced garlic

8 oz mushrooms, sliced, (I used fresh) 

1 can (28 oz) crushed tomatoes with basil, undrained

1/2 cup whipping cream (You can also use Almond Milk. It is a healthier low fat option and tastes fantastic!)

2 cups packed fresh baby spinach leaves

Cook and drain pasta as directed on box. Return to saucepan; keep warm.

Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.

Add spinach; toss until spinach is wilted. Sprinkle individual servings with bacon.

(Recipe and picture from www.bettycrocker.com)

Cheesecake Lemon Bars

Call me crazy, but when I see a recipe that calls for a cake mix of some kind, I read on!  Thus the reason for this recipe.  It is wonderful and sooooo easy and it was gone within the hour!  So, I hope you enjoy!

LEMON CHEESECAKE BARS

1/3 cup butter or margarine, softened

3 eggs

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.

In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

A Great Green Smoothie!

I am pretty sure that when I say I have a hard time getting my kids to eat their green vegetables, I am not alone!  Am I right?  Heck, I have a hard time eating mine!  So, what is the answer? Maybe a green smoothie?!  That is the answer in this house!  My kids LOVE these smoothies! Not only are they getting great benefits from the veggies, but the protein in the shake and vitamins are priceless!  There are a lot of 'green' recipes out there, but this one that we can't live without at our house!  ENJOY!

OUR GREEN SMOOTHIE

2 huge handfuls of spinach (the more the better)

1 banana

1/2 cup blueberries

1 green apple

3 stalks of celery

1 cup of Greek nonfat yogurt

1/2- 1 cup of your favorite flavor of Crystal light (we like orange sunrise)

1/2 cup ice

OR... Add or subtract whatever your heart desires!

Place everything in a blender and mix until you reach your perfect smoothie!