Some more yumminess to share. :-)

Creamy One-Pot Pasta

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

Ingredients:

4	large garlic cloves, peeled
1	jar (7 oz) sun-dried tomatoes in oil, undrained
3	cans (14.5 oz each) chicken broth (5 1/4 cups)
1	lb uncooked penne pasta
1	head broccoli (2 cups small florets)
2	medium carrots, peeled
4	oz reduced-fat cream cheese (Neufchâtel)
1/4	tsp salt
1/2	tsp coarsely ground black pepper
	Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions:

1. Thinly slice garlic using a paring knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using a scraper.
2. Meanwhile, cut broccoli into small florets; place into a mixing bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to mixing bowl.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil. 

Delicious TROPICAL FRUIT SMOOTHIE

1 (14 ounce) can Sweetened Condensed Milk, Chilled
1 (8oz) container of plain yogurt (i actually used lemon flavored, mmmm yum)
2 1/2 cups of mixed fruit (I sliced up peaches, pineapple, cantaloupe, had some blueberries) 
I cut them earlier in the day then put them in a gallon sized ziploc bag and put in the freezer. Then made the smoothies after dinner.
2 tbsp of lemon juice (i didn't have lemon juice, but had a fresh lemon handy and squeezed fresh juice.)
1 1/2 cups of ice.

In blender add the above ingredients, except ice! Cover and blend until smooth. With blender running, gradually add ice, (yeah, if you can do that. I just turned mine off, then added and put cover back on.) Everyone's blender is different, so if you think yours will not make a mess, then I say go ahead and try. LOL
Blend until smooth, then serve immediately. Mine actually turned out real THICK so it was almost of ice cream milkshake consistency. I waited a few minutes, to let thaw a little and it was perfect to drink. 

So I made these last night to have after dinner as a dessert. Since I'm trying to go "HEALTHY" for the husband, i figured these would make a great treat instead of the usual cake, cookies, ice cream, etc. Now mind you, I LOVE the cakes, cookies, ice cream, etc. and that won't stop me from making them, but eating healthy is a good idea too. Besides, I love chocolate fudge Mother's cookies, oreos, chocolate cake, and other yummy goodness that I see out there. I used to be the SUGAR QUEEN when it came to desserts. 
Now my body doesn't show it, (THANK YOU DAD for the genetic metabolism) but I would order 2 desserts when going to restaurants.
1. This is me now:

 2. This was toothpick me in the 80's (Sorry Val, but this is the only old school pic I had available) :-)

3. And this is my dad:

And I'm sorry if this upsets the rest of you that I would not gain a pound, but I too would get tired of the teasing and the making fun of about how skinny I was. I was even told I could hoola-hoop in a cheerio in high school. (I still think that is funny to this day.) It is not my fault that God made me this way!! I love who I am and happy to be this person!! So enjoy the recipes and have a beautiful, awesome day!! I know I am!! Oh, and SMILE!!!