3 Tbls. butter OR margarine - divided
1 1/2 Tbls. all-purpose flour
1 1/2 cups milk - low-fat okay
1/2 cup heavy whipping cream
1 1/2 Tbls. basil pesto
1 1/2 Tbls. chopped fresh parsley
6 cloves garlic - minced, divided
1/4 cup grated Parmesan cheese - low-fat okay
1 tsp. salt
1/2 tsp. white pepper
1 splash Worcestershire sauce
hot sauce - to taste
1 lb. raw jumbo shrimp - peeled, deveined
1 tsp. salt
2 cups fresh OR frozen broccoli florets - cooked until tender


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1 box Pasta Roni Fettucine Alfredo
1 cup water
1/2 cup milk
2 tablespoons butter
6 slices hickory-smoked bacon
1 cup chopped tomato
3 cups fresh baby spinach

Cook bacon until crisp in a large skillet over medium heat.

Remove from pan with slotted spoon and set aside on paper towel to blot.

Save all but one tablespoon of the bacon fat.

Stir in butter to melt, stirring up bacon bits from the bottom of the pan.

Stir in water, milk, pasta and special seasonings.


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3 cups uncooked tricolor spiral pasta
1 cup chopped fresh broccoli florets
3/4 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1 bottle (8 ounces) ranch salad dressing
1/2 cup shredded Parmesan cheese


Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with Parmesan cheese.


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1 package (8 ounces) manicotti shells
1 pound ground beef
1/2 cup chopped onion
1 jar (26 ounces) spaghetti sauce
14 pieces string cheese
1-1/2 cups (6 ounces) shredded mozzarella cheese


Cook manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish.

Drain manicotti; stuff each shell w

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