Two recipes to share

These dishes are easy and are healthier versions to their high fat or high sugar traditional recipes.  Plus, Kendall LOVES them!  The is my new favorite granola.  Granola can be loaded with saturated fat, though some assume its healthy!  I like it on plain Greek yogurt, with a little extra honey.  Greek yogurt has less fat, and less sugar than yogurt typically purchased, but you would never know.  The fettuccine is a quick meal to make if you have the puree made ahead of time.  I freeze purees so I always have them on hand.  We also taste before we salt at the dinner table- this way we're not overloading dishes with salt during the prep, cooking, and eating processes.  Enjoy!

Crunchy Almond Granola
- 1/4 cup sesame seeds
- 1/4 cup flaxseed meal (ground flax)
- 1/4 cup raw almonds (I use sliced)
- 1/4 cup raw cashews
- 1/4 cup raisins/dried cranberries (I add these after I'm done baking, when the granola is cooling)
- 1/2 cup bran cereal (look for a Bran Flake)
- 1 cup unsweetened crispy brown rice cereal, such as Erewhon Crispy Brown Rice Cereal
- 1 cup old-fashion oats
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/2 cup carrot puree (or shredded carrots)

1.  Preheat oven to 350 degrees.
2.  Combine all the ingredients in a large bowl.
3.  Spread evenly onto a greased baking sheet.  Bake for 30 minutes, stirring occasionally to prevent overbrowning.  Let cool.  Store in an airtight container and eat within 2 weeks.
*I usually double this recipe for our family.




Fettuccine Alfredo
- 12 oz whole-wheat fettucine (if I can't find WW, I look for spinach, and the white pasta as a last resort)
- 2 tablespoons trans-fat-free soft tub margarine spread
- 2 cloves garlic, minced (I use garlic powder- not garlic salt!)
- 2 tablespoons whole-wheat flour
- 1 cup non-fat skim milk (still use 2%- we're a house of skinnies!)
- 3/4 cup grated reduced-fat (2%) sharp chedder or part-skim mozzarella cheese
- 1/2 cup cauliflower puree
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sweet paprika
- 1 to 2 sprigs of fresh basil (optional)

1.  Cook the pasta according to package instructions.  Reserve 1/2 cup of the cooking water, then strain the pasta and set aside.
2.  (I do this back in the pot I used for the boiling- then I only have one pot to clean.)  Heat the margarine over medium heat.  When the margarine foams, add the garlic.  Cook until the garlic is fragrant but does not brown, 1-2 minutes.  Add the flour and cook 4-5 minutes, mashing the flour into the margarine until it forms a smooth paste.
3.  Add 1/4 cup of the milk at a time and whisk constantly until the milk is absorbed and a creamy sauce starts to form.  Once all the milk is incorporated, bring the sauce to a slow boil, whisking 1 more minute.
 4.  Stir in the cheddar or mozzarella, the cauliflower puree, and Parmesan, mixing until smooth, about 1 to 2 minutes.  Add the salt, pepper, paprika, and pasta.  Toss to coat.  Add a little of the reserved pasta water if the mixture is too thick.  Top with basil, if using, and serve immediately.