Buttermilk Mashed Potatoes

This is a recent favorite of ours.

Serves 6.


Ingredients

• 2  pounds  russet potatoes
• 2/3  cup  fat-free milk
• 3  tablespoons  butter
• 1/2  cup  buttermilk
• 1/3  cup  (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.

2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.

Fettucine Alfredo with Bacon

Mmm this is so yummy (and a low fat version)! Cooking Light.

(Serves 4)
Ingredients:

1 pack fettuccine
2 slices chopped bacon
1 t minced garlic
1 T all-purpose flour
1 cup low fat milk
2/3 cup grated cheese (preferably Parmesan)
1/2 t salt
2 T chopped fresh parsley
1/2 t black pepper

Directions:

Prepare fettuccine according to package directions.
While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.


Also can add chopped tomatoes.

Lemon-Rosemary Chicken Breasts

Adapted from Cooking Light.
Makes 4 servings.

Ingredients:

1 1/2 T olive oil
1/2 t salt, divided
1/2 t pepper, divided
4 bone-in chicken breasts, skinned
1 1/2 c chicken broth
1/3 c fresh lemon juice
1 rosemary sprig

Directions:

Preheat oven 375 F.
Heat oil in skillet over medium-high. Sprinkle 1/4 t salt and 1/4 t pepper on chicken, add chicken to skillet and cook 3 min on each side.
Arrange chicken in 13x9 in baking dish. Bake 25 min till thermometer registers 165. Remove from oven, cover and let stand 15 minutes.
Heat skillet over medium-high heat. Add broth, juice, and rosemary. Bring to boil, scraping loose the browned bits; reduce heat, simmer 20 min or till broth mixture measures 1/3 cup. Discard rosemary sprig, stir in remaining 1/4 t salt and 1/4 t pepper.  Serve sauce with chicken.

Serve this meal with green beans and mashed potatoes.

Miss Betty's Super Quick Dinner Rolls

Found this at All Recipes when I didn't have any yeast for bread rolls. Delicious and really, really easy.

Ingredients

1 cup self-rising flour
2 T mayonnaise
1/2 c milk

Optional - add seasonings such as: 1 t garlic powder, 1 t rosemary, 1 t Italian seasonings

Heat oven to 175 C (350 F), mix ingredients together, grease 5 normal size muffin tins, pour in batter, bake about 15 minutes.