42nd Recipe Street

1 (8 oz) PKG Cream Cheese, Room Temp
1/2 C Splenda
1 C Peanut Butter
1 (8 oz) Tub Cool Whip OR
1-1/4 C Heavy Cream, Whipped
1 C Milk next time?
Crust, Optional

Bring cream cheese up to room temp (or microwave for about 40 seconds) and mix with splenda. Stir in peanut butter. Fold in whipped cream and mix well. Pour into crust if desired. Chill for a few hours.

3 (8 oz) PKGs Shirataki Noodles, Rinsed, Drained, and Patted Dry
2 1/2 C Unsweetened Almond Milk
1/2 C Heavy Cream
8 oz (2 C) of Cheddar Cheese
2 oz  (1/2 C) of Gruyere Cheese
1/2 t Salt
1/2 t Pepper
1/2 t Ground Mustard
1 Pinch Paprika

Rinse noodles thoroughly and pat dry or dry in a pan over low heat. Bring almond milk and cream to just below simmer and melt in cheeses. Add in seasnonings and noodles. Mix well.

1 T Oil
1 PKG Smoked Sausage, Polish Sausage, Andouille Sausage, etc
1 Onion, Chopped
1 PKG Angel Hair Coleslaw Cabbage
1/2 t Salt
1/2 t Pepper
1 T Minced Garlic
2 t Splenda
2 t Apple Cider Vinegar
1 - 1 1/2 t Brown Mustard

Heat oil in pan. Cut sausage into bite size pieces and brown in oil. Remove sausage from pan and put in a bowl. Add chopped onion and cabbage to pan. Cook until onion and cabbage have softened/wilted. Mix together salt, pepper, garlic, splenda, vinegar, and brown mustard in a small bowl. Pour over vegetables and mix well. Stir in sausage. Mix well and warm through.

1 Pork Tenderloin (1-3lbs)
2 t Salt
3/4 C Water

Place water and salt in crock pot. Wash pork tenderloin and remove any excess fat and silverskin. Cook tenderloin in salt water for about 8 hours on low.

1.5 - 2 lbs Chicken Breast, Cubed
Seasoned Meat Tenderizer and Black Pepper, to taste
1 T Butter
1 T Minced Garlic
1 Jar Alfredo Sauce OR 1 Batch of http://allrecipes.com/recipe/22831
Broccoli, Steamed
Parmesan Cheese

Cube chicken. Season with meat tenderizer and black pepper. Melt 1 T butter in a pan and saute garlic for a few minutes. Add chicken. Cover and cook until chicken is done. Remove lid, turn up heat and brown chicken. Add Alfredo sauce and stir. Warm through. Serve over broccoli and top with extra Parmesan.

Source: http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

3 oz Cream Cheese
1 T Splenda
1 t Cinnamon, or to taste
3 Eggs, Whisked
1 T Butter

Microwave cream cheese for 1 minute or until soft enough to stir easily. Stir in splenda and cinnamon and mix until well combined. Whisk eggs in a small bowl and then add into cream cheese mixture. Whisk until well combined and most of the chunks are gone.

Melt 1 T butter in a hot skillet. Pour in 1/4 C fulls of batter into the pan and cook like pancakes OR pour all batter in and make 1 giant pancake. Serve with pancake syrup and sausage/bacon.

1 Whole Spaghetti Squash

Preheat oven to 375F.

Wash and pat squash dry. Cut into rings and remove seeds from the middle.

Spray a large cookie sheet with pam spray and place rings on cookie sheet. Bake for about 40-45 minutes or until a fork easily pierces flesh. Serve with spaghetti sauce or other toppings.