almost Halloween!

It was an absolutely perfect fall day on Saturday here in Kansas City.... so I dragged the kiddos out and took some pictures...they whined and complained initially but they got into it after a bit...

I have a very very long to-do list (including making Chinese costumes for the hubbie and myself - ugh - why did I say I would do that?) so I am going to make this pretty short...

I have 2 recipes - both were good! The first is cheese-stuffed manicotti from the WW cookbook...

cheese-stuffed manicotti

1 tsp olive oil
3 garlic cloves minced
1 (14 1/2 oz) cans tomato puree
2 tsp oregano
1 tsp basil
1/4 tsp pepper
1 1/2 cups part-skim (light) ricotta
1 1/2 cups part-skim mozzarella
3/4 c parmesan cheese
1 egg
1/4 cup fresh parsley
12 manicotti shells - cooked

1. Cook manicotti shells.
2. In large skillet, heat oil, saute garlic about 2 minutes. Add tomato puree, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer about 15 minutes. (If it seems too thick - add a little water.)
3. Preheat oven to 350 - spray a 9x13 with pam.
4. In a bowl - combine ritcotta, mozzarella, parmesan, egg and parsley. Fill the manicotti shells with the cheese mixture, place in baking dish. Pour sauce over shells. Bake until bubbly - about 30-40 minutes.
368 calories for 2 stuffed shells
Variations: can add cooked italian sauce to the cheese mixture or can use the imitation crab to add to the cheese mixture (will increase calorie count)

**Pasta has always been a low-fat favorite, but the sauce on pasta can be a high-fat trap.**

So - you might remember me talking about the Land O Lakes cookbook.... I found it... good ole Amazon! It was a used one - but in perfect condition....so I will have to make my chicken pot pie from there soon! But the other evening I tried a sauce that I put over baked chicken breasts.... this was delicious!!! I would easily serve this one to company!!

I just baked my boneless skinless chicken breasts with a little season salt on them... when they were done... I poured this over them...

sour cream white wine sauce

3 tbsp butter
1 tbsp minced garlic (I didn't use this much)
2 tbsp flour
1/4 c chopped parsley
1/2 c chicken broth
1/4 c white wine
1/4 tsp salt
pinch of pepper
1 cup sour cream

In 2 quart pot - melt butter, stir in garlic. Cook about a minute, stir in flour, continue cooking until bubbly (1 min). Reduce heat. Stir in remaining ingredients except sour cream. Cook, stirring occasionally, until sauce thickens. Stir in sour cream. Continue cooking and stirring occasionally, until heated through. Pour over chicken.

Don't know if I will get the chance to post again before Halloween - if not, have a great Spooky Day!