7-Layer Greek Dip

Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

Guiltless Alfredo Sauce

From Our Best Bites http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

1. Toss the milk, cream cheese, flour, and salt in a blender.  Process until smooth and set aside.

2.  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. It should be nice and bubbly.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

4. When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Beef Burgundy

Beef Burgundy

2 lbs. tri-tip steak, cubed
1 envelope dry onion soup mix
1 cup burgundy wine
2 cans golden mushroom soup
2 cups fresh or canned mushrooms, sliced (and drained)
1 clove garlic, minced
1 tsp. tapioca

Mix all ingredients in greased 2 qt. casserole or 9 x 13 inch pan. Bake uncovered for 3 hours at 300 degrees, stirring every hour. Serve over mashed potatoes, rice, or noodles. (Best with mashed potatoes!)

Freezing Directions: Combine all ingredients together in bowl then place in a gallon size freezer bag and freeze. To serve, thaw and place in your 2qt. casserole or 9x13inch pan and bake as directed above.

Mashed Potatoes and Cream

1 1/2 lbs. potatoes, peeled and cut in chunks
1/4 cup sour cream
1/3 cup milk
1-3oz. pkg. cream cheese, softened
2 T. green onions, chopped
1/8 tsp. salt
1/8 tsp. pepper

Boil potatoes until tender (25-35min.); drain. In large mixer bowl, combine potatoes and all remaining ingredients. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4min.)

Angel Hair Pasta w/Chicken

2 tablespoons olive oil, divided
2 skinless, boneless, chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10oz) package frozen broccoil florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated parmesan cheese

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, untill chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

2. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

3. Cook pasta according to package directions while pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Approx 4 servings

Red Garlic Mashed Potatoes

8 medium red potatoes, cubed
2 teaspoons crushed garlic
1/2 cup butter or margarine
1/4 cup half-and-half cream
2 tablespoons white sugar
1/4 teaspoon steak seasoning
1/4 teaspoon garlic powder


DIRECTIONS:

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.