Alfredo Sauce

This sauce is so easy and delicious. I think it tastes similar to Olive Garden's Alfredo Sauce. Thanks Our Best Bites for another Delicious Recipe


2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 minutes or until it just barely comes to a simmer. Keep stirring and let it cook for about 2 minutes more. It should be much thicker now. You can do a spoon test to check. When you run your finger over the back of a spoon it should hold the line firmly.

Judith's Spaghetti Salad

1 lb. spaghetti (cooked according to pkg. directions & drained & rinsed in cold water)
1 (8 oz.) bottle Kraft Italian dressing ( can use fat free)
2 med. tomatoes, chopped
1 green pepper, chopped
1 red onion, chopped
1 cucumber, diced
Salad Supreme to taste

Combine spaghetti with Italian dressing. Add the next 5 ingredients. Mix well. Pour Salad Supreme over all; mix well. Refrigerate.

Bow Tie Pasta Salad

• 1 box Barrilla bow tie pasta
• 1 bunch of green onions ( about 1/2 c.), finely chopped
  
• 1 bunch celery (about 1 c. or whatever you desire), finely chopped
  
• 1 lg. can pineapple tidbits (drained)
• 2 small cans mandarin oranges, optional
  
• 1-2 C. chicken, cubbed
  
• 1 bottle kraft coleslaw

1. Cook pasta as directed on box. In large bowl mix all ingredients. Refrigerate.

Meagan's Chicken Ravioli Italiano

• 2 (9-oz.) packages refrigerated cheese or chicken filled ravioli
• 1 (6-oz.) package baby spinach leaves
• 1 tbsp. olive oil
• 2 medium yellow summer squash or zucchini, sliced
• 4 medium garlic cloves, minced
• 2 cups spaghetti sauce, such as tomato-basil
• ¼ cup chopped fresh basil, or snipped flat-leaf parsley