Pasta Carbonara

2 1/2 cups uncooked mostaccioli noodles
2 cups cooked chicken
8 bacon strips, diced (I used the real bacon bits in the jar)
1 jar (4.5oz) whole mushrooms, drained
3/4 cup half & half
1/3 cup butter, cubed
1 tsp dried parsley flakes
1 tsp minced garlic
3-4 drops hot pepper sauce
1/2 tsp salt
1/3 cup grated Parmesan Cheese
sliced green onions to taste

Cook noodles according to pkg direction. In a large skillet cook bacon over med. heat until crisp; remove to paper towel to drain. Brown Mushrooms in drippings; remove to paper towel to drain. Drain dripping from pan, add half & half, butter, garlic, parsley, pepper sauce and salt to skillet; cook and stir over med heat until butter is melted. Add drained noodles to cream mixture. Stir in the bacon, mushrooms and cheese, heat through. Sprinkle with grean onions.

Black Bean Soup

1 med. onion chopped
2 garlic cloves minced
1 T crushed red pepper
2 T veg. oil
1 T ground cumin
(Brown above ingredients together in a pot.)
3 16 oz cans undrained black beans
1/2c chicken broth
3 c thick & chunky salsa
2 T lime juice
1/2c nonfat plain yogurt (or sour cream)
Puree 2 cans of beans with chicken broth, add to pot and mix, then add rest of ingredients to pot, bring to a boil and let simmer 30 minutes. (I ususally just through it all into the crockpot.)
*Also, we add lots of cooked, shredded chicken to the soup. We usually just eat it on tortillas or use it as a dip.

Quick Sticky Caramel Corn

1/2 cup melted marg. or butter
1 cup packed brown sugar
1/4 corn syrup
1/2 tsp baking soda
2-3 batches of popcorn

Microwave butter, sugar, & corn syrup until boiling, stirring a few times. Remove & quickly add soda. Pour over popcorn. You can use air popped corn but microwave is better!