Linguine with Artichoke & Lemon

12 oz. linguine (dry or fresh)
1 cup chopped green onion
1/2 tsp. rosemary leaves
1 tbls. olive oil
1 can artichoke hearts/bottoms
2 lrg. garlic cloves, minced or sliced
3/4 cup chicken or vegetable broth
1/4 tsp. Lawry's or Jane's seasoning salt
1/4 tsp. garlic salt
1/2 cup wine substitute (1/4 cup red wine vinegar 1/4 cup water)
1/2 cup whipping cream
1 tsp grated lemon peel
3 tbls. parsley
2/3 cup parmesan cheese, grated
salt and pepper to taste

while pasta is cooking.....

in a frying pan over medium heat, stir onions, garlic and rosemary for 1-2 minutes in olive oil. Add artichokes, broth, wine, cream, lemon peel and stir until boiling.

drain pasta and return to pan. Add artichoke sauce, parsley, and seasonings. Mix together and top with parmesan before serving.

This was SOOOO yummy AND notice there is no meat?

Maryland Crab Cakes

1 lb crab meat (imitation is fine)
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayo
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 tsp. dry mustard
butter or frying oil

Chop crab meat (remove cartilage if you're using fresh crab). In a bowl, mix bread crumbs, egg, mayo and seasonings. Add crab meat and mix gently and thoroughly. If mixture is too dry, add a little more mayo. Shape into desired size cake (about 8-10 for smaller and 6 for larger) Cook cakes in frying pan in just enough fat to prevent sticking, until browned on both sides (about 5 min on each side.

YUM... no topping/dip necessary!!

Enchilada Sauce

INGREDIENTS
1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

DIRECTIONS
Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

I used canned beef, monterey jack cheese and cook-yourself tortillas from Costco and made enchiladas.... can I just say "YUMMY!!!!"?

Natalies Whole Wheat Pancakes

1-Cup Whole Wheat
1-Cup 2% Milk
Add to blender and blend 3 to 4 minutes. Add:
½ Cup Oil
½ Cup 2% Milk
2 Eggs
½ teaspoon salt
4-teaspoons baking powder

Yield: 24 pancakes (3 pancakes per serving)
Nutrition: 215 Calories, 2g. fiber, 16g. fat
Weight Watcher Points: 5


Reduced Fat Pancakes
1-Cup Whole Wheat
1-Cup Skim Milk
Add to blender and blend 3 to 4 minutes. Add:
2 tablespoons Oil
½ Cup Skim Milk
3 Egg Whites
½ teaspoon salt
2-teaspoons baking powder

Yield: 14 pancakes (2 pancakes per serving)
Nutrition: 122 Calories, 2g. fiber, 4g. fat
Weight Watcher Points: 2