I am lovin the Pioneer Woman! This is what happens when I find a cookbook that I like, I keep trying the recipes. She and I have very similar tastes and her recipes are so simple! Sorry, they are not fat free...
Spaghetti with Artichokes and Cream
2 Tb butter
2 Tb olive oil
3 cloves of garlic
1/2 onion diced
14 oz can quartered artichokes
14 oz can diced tomatoes
1/2 cup Chicken Broth
1 cup cream
1 tsp salt
1/2 tsp pepper
nutmeg (not pictured below)
1 cup grated Parmesan
chives, or basil
Boil Spaghetti and drain.
While spaghetti is boiling, make your sauce.
Cook Onion and garlic in olive oil and butter until tender.
Drain Artichokes and add to pan, stir.
Add tomatoes and juice to pan, stir and cook for about 8 minutes, stirring occasionally.
Turn heat to low and add cream, chicken broth, salt, pepper and a few shakes of nutmeg.
Stir and cook until heated through.
Put drained pasta until a mixing bowl and add parmesan on top.
Pour sauce on top of the pasta and parmesan and mix until coated.
I didn't have any fresh herbs, but you are supposed to put some over the
top at the end.
Lemon Parmesan Salad
Arugula (I didn't have any so I used mixed greens, but it would have been better with arugula)
1/2 purple onion sliced thin (I didn't have any so I used green onions, they worked well)
salt and pepper
sliced parmesano reggiano
Put arugula and onions into a bowl. Squeeze the lemon on top. Drizzle about 1-2 Tb of olive oil on top. Sprinkle salt and pepper (I used my new sea salt). Sliced your parmesano reggiano thin and put over salad. Toss and serve immediately.
Don't worry, for Protein Boy I added some of the leftover Rotisserie Chicken on top. Yes, I did eat that whole plate of spaghetti!
If you are trying to be healthy and substitute half and half for the cream, add less than 1 cup or else it will be too runny!