BYU Broadcasting | Culinary Creations

Directions: Saute garlic in olive oil until golden. Stir in cream and heat until warm. Pour over cooked fettucini and toss with parmesan. Salt and pepper to taste. Chopped fresh parsley may be added for color.

Caesar Salad
Printable Version

Ingredients:

2 heads romaine lettuce (cleaned and torn in bite-size pieces)

2 cups croutons

preferably large size

1/2 cup grated fresh parmesan

Lemon Caesar Dressing
Printable Version

Ingredients:

Juice of 2 lemons

Grated zest of 1 lemon

2 cloves garlic (minced)

1/2 cup red wine vinegar

3/4 cup olive oil

1 tsp. salt and pepper

Directions: Blend ingredients and toss with salad.

Fabulous Low-Fat Lasagna
Printable Version

Ingredients:

2 pounds lasagna noodles (fresh frozen or dry cooked)

6 cups marinara sauce (prepared with only cooking spray to saute vegetables)

4 pounds no-fat ricotta

8 eggs (blended until frothy - liquid nonfat eggs may be substituted)

3 lbs. grated low-fat mozzarella if desired (only parmesan may be used)

5 cups freshly-grated parmesan cheese

2-10 oz. pkgs. frozen chopped spinach (well-drained)

2 lbs. sliced muchrooms

6 cups thinly sliced zucchini

Directions: Cook noodles, if using dry pasta. If using fresh, of fresh frozen, use directly from the package. Place a small amount of sauce in the bottom of sprayed lasagna pan. Blend ricotta, parmesan, and eggs together. Layer in pan the noodles, ricotta mixture, spinach, mushrooms, and zucchini. Make at least two layers of each vegetables, 3 layers of ricotta mixture, and 4 layers of lasagna noodles. May be refrigerated for 3 days or frozen. Bake in 350 degree oven for 1 hour. Let stand 10 minutes before serving. Serves 20-24 people.

Sparkling White Grape Juice
Printable Version
Directions: Combine 3 - 12 oz. frozen concentrate white grape juice, reconstituted with 4 cups of water for each can. Add a 2 liter bottle of club soda.

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