Ingredients

• 8-oz thin spaghetti
• 6-oz cream cheese, cubed
• 1½ tsp minced garlic
• 3 Tbsp butter
• 3 Tbsp sour cream
• 5 Tbsp milk
• 2 to 3 tsp salt-free Cajun seasoning
• ¼ tsp onion powder
• 1½ tsp dried parsley
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook spaghetti according to package directions until al dente.
2. Drain and set aside.
3. In a large skillet over medium-high heat, sauté garlic in butter for 1 minute.
4. Add cream cheese, sour cream, milk, Cajun seasoning, onion powder, salt, and pepper.
5. Cook over low heat, stirring until smooth.
6. Remove from heat, stir in Parmesan cheese.
7. Toss pasta in the sauce until well coated.
8. Garnish with parsley.

Ingredients:

• 4 chicken breasts, pounded thin
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

Directions:

1. Season the chicken breasts with salt and pepper.
2. Place flour, beaten eggs, and a mixture of Panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning in three separate shallow dishes.
3. Dredge each chicken breast in flour, dip in beaten eggs, and then coat in the breadcrumb mixture.
4. Heat olive oil and butter in a large skillet over medium heat.
5. Cook the chicken breasts until golden brown and crispy, about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 425 kcal | Servings: 4 servings

Ingredients:

• 12 small potatoes, sliced into rounds
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss potato rounds with olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Arrange in a single layer on a baking sheet.
4. Bake for 25-30 minutes, or until golden brown and crispy.
5. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 4 servings

This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.

Ingredients
1 tablespoon extra-virgin olive oil
1 ½ cups sliced cremini mushrooms
2 tablespoons unsalted butter, divided
1 medium shallot, finely chopped
3 cloves garlic, minced
1 ½ cups whole-wheat orzo
¼ cup dry white wine
4 cups unsalted vegetable broth
1 tablespoon finely chopped fresh thyme, plus more for garnish
¼ teaspoon salt
⅛ teaspoon ground white pepper
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream
½ teaspoon grated lemon zest, plus more for garnish
1 tablespoon lemon juice

Directions
Heat oil in a large high-sided skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes.
Transfer the mushrooms to a plate. (Do not wipe the pan clean.)
Reduce heat to medium and melt 1 tablespoon butter in the pan. A
dd shallot; cook, stirring often, until transparent, about 2 minutes.
Add garlic; cook, stirring constantly, until aromatic and light golden, about 1 minute.
Add orzo; cook, stirring occasionally, until lightly toasted, about 2 minutes.
Add wine and cook, scraping brown bits from the bottom of the pan, until the liquid is absorbed, about 1 minute.
Stir in broth, thyme, salt and pepper; bring to a boil over high heat.
Reduce heat to maintain a simmer; cook, stirring often, until the orzo is al dente and the liquid is thickened, about 10 minutes.
Add Parmesan, cream, lemon zest, lemon juice, the mushrooms and the remaining 1 tablespoon butter; cook, stirring, until the cheese melts and the mixture is creamy, 1 to 2 minutes.
Let stand for 5 minutes.
Divide among 4 bowls; garnish with additional thyme, Parmesan and/or lemon zest, if desired.

45ml flour
45ml butter
250ml cream
4 garlic cloves, chopped
1 small tin Escargot Snails in Brine, drained
Salt and pepper
100g Parmesan, grated
1 round Feta, crumbed
4 slices brown bread, crusts cut off

Heat the flour and butter together in a pan and fry for 1 minute.
Whisk in the cream and garlic.
Simmer until the sauce thickens.
Stir in the snails and heat through.
Season to taste with salt and pepper and scoop into serving bowls.
Preheat the grill.
Sprinkle over the grated Parmesan and Feta before grilling until golden and bubbly.
Serve with brown bread slices.
Serves 4