Chocolate Mousse

1/4 c cocoa
3 Tbsp cornstarch
2 c milk
1 c heavy cream
Rediwhip
2/3 c sugar
1/4 tsp salt
2 Tbsp butter
1 1/2 c marshmallows
topping of your choice

• Combine cocoa, sugar, cornstarch, and salt in a double boiler.
• Blend in milk w/ whisk on medium high heat until it starts to boil.
• Stir for 1 minute until mixture thickens.
• Remove from heat, add butter and stir.
• Cover chocolate mixture with plastic wrap & refrigerate.
• Before serving, whip cream until soft peaks form.
• Fold cream into chocolate.
• Fold marshmallows into mixture.
• Squirt Rediwhip on top and add topping.

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

• Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  
• 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 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.

• 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.
• *Recipe from Our Best Bites

Spinach and Feta Pasta

8 oz Penne

1 28-oz. can diced tomatoes

3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)

1 onion, finely chopped

5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped

4 oz. feta cheese, crumbled

Salt and pepper to taste

• Bring a large pot of salted water to boil and add pasta. Cook according to package directions. 
• In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. 
• Add spinach and cook until wilted. 
• Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. 
• *Recipe is from Our Best Bites

Berry Poppyseed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

• Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth 
• Then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.
• *Recipe from Our Best Bites

Grilled Chicken & Berry Salad

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
*Berry Poppy Seed dressing goes with this salad.
*Recipe from Our Best Bites