Fresh basil, avocado and tomato pasta

What you need:

8 ounces uncooked angel hair pasta

2 TBSP olive oil

2 cloves garlic, minced

3/4 cup chopped fresh basil

1 large avocado

4 medium tomatoes, diced

1/2 tsp salt

1/4 tsp pepper

What to do:

Cook and drain pasta as directed on package

While pasta is cooking, heat oil in a 3-quart saucepan over medium heat. Cook garlic in oil about 5 minutes, sitirring occasionally, until garlic is tender but not brown; remove from heat.

Stirl basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper. Add more to taste as well as Parmesan cheese or garlic salt if desired.

"Sheri de Gallo"

My good friend, Sheri introduced me to this amazing version of pico de gallo and I had to give her credit for it. It's become so popular with us, that I had to share it with the world so they could know the joy my mouth feels when I eat this amazing stuff! What's nice is that it's good to eat with chips as you'd expect, but it's also nice to eat over a chicken breast or some rice. If you have a problem getting your daily servings of veggies in, eat this and all your problems will be solved!

1 Can of corn, drained and rinsed
1 Can black beans, drained and rinsed
3-5 chopped tomato
1 Chopped red pepper
1 Chopped green pepper
1/2 Chopped red onion
1/4 Cup chopped cilantro
3 chopped avocados
6 TBSP lime juice
2 TBSP Apple Cider Vinegar
2 TBSP olive oil
3/4 teaspoon Cumin
1 TBSP salt

Chop, chop, chop. Throw everything into a big bowl and mix generously. This is the original recipe, but I usually do a bit more lime juice and cumin and cilantro. You can really change and/or add anything to your taste such as jalapeno if you want it spicy or more onion if you want. The possibilities are endless. This is really the best alternative to salsa I've ever had and it's healthy too!

Parmesan Knots

Texas Rhodes Rolls (how ever many you need to feed your family)
Garlic Salt
1/2 stick of butter
1/2 cup parmesan cheese

simply . . .
un-thaw the rolls
roll each into about 9″ rope
twist into a knot
brush with lots of melted butter
sprinkle with a little garlic salt
place on greased sheets to rise until double.
bake at 375 degrees until golden brown-10 to 15 minutes.
put parmesan cheese into bowl.
brush rolls with more butter and roll into parmesan cheese.
YUM!

My favorite pasta

1 1/2 cups of Cooked diced or shredded Chicken breast (I like to use Rotisserie)

1 cup of diced fried ham
1 cup of crumbled cooked bacon (for the top)
1 tablespoon of Brown Sugar

1 diced Roma Tomato (for the top or can mix in)

5 to 6 stalks of cooked Tender Asparagus for the top (optional)

1 cup grated Parmesan Cheese and additional for the top

Pasta: Whatever your family likes.

SAUCE:

1 cup milk
1 cup chicken Broth
1 cup Whipping Cream (You can change this up if you like: for example: Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth)
1 cup grated Cheddar Cheese
1 cup grated Parmesan Cheese
2 Tablespoons butter
2 Tablespoons flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
*Can add more seasoning to your taste a few sprinkles of Red pepper flakes (opt)
1 Teaspoon white sugar
1/2 tsp. cracked black pepper

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside. Fry pieces of Ham in a small amount of the bacon grease. Sprinkle 1 tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized. Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk Constantly, so that you don’t get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thoroughly. Add ham and chicken. Turn your heat to the lowest temperature and cover. Prepare your pasta until al dente. Drain well.

Plate the pasta, and serve the sauce over the top. Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese.

Serve with Parmesan Knots