Pasta Carbonara

Brown a package of bacon, set aside and drain skillet.

Cook 1 lb. extra thin spaghetti or vermicelli according to package directions. When it’s just soft enough to eat, drain the water and add several cups of whole milk to prevent it from sticking to the pan. (You may use some or all cream if you want a higher calorie dish.)

Add 8 oz. of Nuefachetel cheese. Replace the pot on the cooling burner. Add 1 or 2 tsps of fresh or dried basil and/or oregano, etc. Add garlic salt to taste. Sprinkle with 3/4 to 1 cup of shredded Parmesan cheese. Stir to distribute cheese. Add more milk if needed or turn burner on to low if needed to melt the cheese.

Scramble two eggs per person in the drained bacon skillet. Crumble bacon. Place pasta in serving bowls, top with crumbled bacon, scrambled eggs and fresh ground pepper. Add grated parmesan if desired. Serve with warm French bread.

Granola Bars - 12g Carbs

From www.lifescript.com and FoodFit
Serves: 16
Preparation time: 15 minutes
Cooking time: 45 minutes

1 1/2 cups rolled oats
Vegetable cooking spray
1 egg
1 egg white
1 cup light brown sugar, packed
1 Tbsp vegetable oil
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
2/3 cup raisins
1/4 cup chopped pecans
1 Tbsp flour

1. Heat the oven to 350 degrees F. Spread the oats on a baking
sheet and toast, stirring occasionally until oats are browned,
about 15 minutes. Remove from the oven and set aside.

2. Reduce the oven to 325° F. Cover an 8 by 11-inch baking pan
with foil and then spray with vegetable cooking spray.

3. Whisk the egg, egg white, brown sugar, oil, cinnamon, salt
and vanilla extract together in a large bowl. Stir in the oats,
raisins, pecans and flour.

4. Spread the batter in the prepared pan and bake until golden
brown about 30 to 35 minutes. Remove the pan from the oven and
place it on a wire rack to cool. Slice into 16 bars and serve.

This recipe can be made ahead and stored in an airtight container
for up to 2 weeks.

Serving Size: 1 bar
Nutrition Facts:
81 Calories, 2g Protein, 12g Total Carbs, 0g Dietary Fiber,
51mg Sodium, 3g Total Fat, 0g Saturated Fat, 59% Calories from Carbs
30% Calories from Fat, 11% Calories from Protein

Easy and a great Orange Marmalade Breakfast Muffin.

2 cups Bisquick
1/4 cup sugar
1 large egg, beaten
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 cup orange marmalade
1/2 cup chopped pecans
paper baking cups
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Combine Bisquick and 1/4 cup sugar in a large bowl; make a well
in the center of mixture.
2. Combine egg, orange juice, and oil; add to biscuit mixture,
stirring just until moistened.
3. Stir in marmalade and pecans.
4. Place paper baking cups in muffin pans; spoon batter into cups,
filling two-thirds full.
5. Combine 3 tablespoons sugar and next 3 ingredients; sprinkle
evenly over batter.
6. Bake at 400 degrees for 18 minutes or until done.

Maple Pumpkin Muffins

2 cups flour
3/4 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. each baking soda, pumpkin pie spice
1/4 tsp. salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 tbsp. maple syrup, divided
1/2 cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
Topping
1/4 tsp. chopped pecans
2 tsp. brown sugar
Directions
Muffins: In a large bowl, combine flour, brown sugar, baking
powder, cinnamon, soda, pumpkin pie spice and salt. Whisk eggs,
pumpkin, milk, oil and 1 tbsp. maple syrup; stir into dry ingredients
just until moistened. Fold in pecans. In a small bowl, beat cream
cheese and 2 tbsp. brown sugar and remaining maple syrup until smooth.
Gently stir into batter until mixture appears swirled. Fill greased
or lined muffin cups about 3/4 full in 12 cups. Combine topping;
spread over batter. Bake at 400º F 20 - 25 minutes or until toothpick
inserted in center comes out clean.
Makes 12 muffins.

PUMPKIN-CLOVE PANCAKES

2 cups all purpose flour

6 tablespoons (packed) brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 2/3 cups buttermilk

3/4 cup canned solid pack pumpkin

3 large eggs

2 tablespoons (1/4 stick) butter, melted

4 tablespoons (about) butter

Pure maple syrup

Preheat oven to 250�F. Mix first 6 ingredients in large bowl to  blend.

Whisk buttermilk, pumpkin, eggs and melted butter in medium  bowl until

well blended. Add to dry ingredients and whisk until  smooth.  Melt 1

tablespoon butter in large nonstick skillet over medium heat.  Working

in batches, drop batter by 1/4 cupfuls into skillet. Cook  pancakes

until bubbles form on top and bottoms are golden brown,  about 2 1/2 minutes.

Turn pancakes over. Cook until bottoms are  golden brown, about 2 minutes.

Transfer to baking sheet; place in  oven to keep warm up to 20 minutes.

Repeat with remaining batter,  adding more butter to skillet as necessary

for each batch.  Serve pancakes hot with maple syrup.

Makes about 15.