August 16, 2013

News and Good Food

*Giveaway Winner
*Recipe of the Month: Crockpot Fettuccine 

Giveaway Winner

Congratulations to Mary Preston! You've won the book giveaway for The Companion of Lady Holmeshire by Debra Brown. Thanks for playing. Debra Brown will be in touch soon!

If you didn't win but would still like to check this book out, visit Debra Brown's blog here; if you'd like to buy it now, click your way over to her book's Amazon page.

Recipe of the Month: Crockpot Fettuccine

If you don't believe that pasta works in a crockpot, take it from me that it can be done and tastes great. I've been making crockpot macaroni and cheese for years. This month's recipe is making the rounds online but with tortellini as the pasta of choice. Since I was looking for a meatless meal, I adapted the recipe to our tastes and used fresh fettuccine from the freezer. It tastes marvelous, and is both rich and creamy. This is a great dish to transition into fall. Enjoy!

Crockpot Fettuccine

1 package of frozen fresh fettuccine 
1/2 bag to 1 bag of fresh spinach (to taste)
2 cans of Italian stewed tomatoes
1 box or 4 cups of beef broth
1 block of cream cheese

Add pasta, spinach, tomatoes and beef broth to crockpot. Break up pasta if desired. Stir to moisten pasta. Cook on high for 2 hours or low for 4-5 hours. After cook time, add cream cheese and melt on warm/low for 30 minutes more, stirring occasionally. Do not overcook. Serves 6-8 sides.

Stay Balanced!
~Danielle Thorne


B. J. Robinson said...

Sounds good to me, and you could throw in some chicken or shrimp. BJ

Danielle Thorne said...

Yep. I thought some chicken or sausage would be nice. The Italian tomatoes give it a pizza-ish flavor.