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1
Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
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2
Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large saute pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3-4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
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3
Remove sausage from pan. Add remaining 1 tablespoon oil to same saute pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
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4
Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
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5
Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
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6
Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
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7
Strawberry Lemon Supreme:
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8
Set whipped topping out to thaw. Slice strawberries.
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9
Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
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10
Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
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11
Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.).
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12
Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.
