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Monthly Archive for February, 2018

: February, 2018

Asparagus Pasta

Asparagus Pasta Asparagus is in season and readily available, which means spring is not far behind. Asparagus Pasta can be served as a main meal or as a side course. INGREDIENTS 2 Pounds Fresh

Fruit Filled Oatmeal Bars

Fruit Filled Oatmeal Bars These oatmeal bars taste like miniature fruit pies, but in cookie form. INGREDIENTS 1 Cup Unbleached Flour 1 Cup Quick Cooking Rolled Oats 1 Cup Brown Sugar 1/4 Teaspoon

Orange Tart

Orange Tart Almost any combination of fruit or berries can be used separately or in combination for this tart. Oranges, pears, grapes, kiwis, bananas in winter. Berries, peaches, plums in summer. Just

Cheese & Red Onion Quesadillas

Cheese & Red Onion Quesadillas Flour tortillas filled with cheese and paired with salsa are an easy, but satisfying lunch. INGREDIENTS 5 Teaspoons Vegetable Oil 10 Flour Tortillas (8 Inch) 1/2 Cup

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes If you’re eliminating gluten from your diet these Flourless Chocolate Cupcakes are a wonderful treat. INGREDIENTS 3.5 Ounces 70% Chocolate 1/2 Cup Butter 3/4 Cup Light

Valentine Chocolate Cutout Cookies

Valentine Chocolate Cutout Cookies These Valentine cookies are chocolaty with lots of taste. Adults and children will love them alike. INGREDIENTS 1 1/2 Cups Unbleached Flour 3/4 Cups Unsweetened

Pasta With Sun-Dried Tomatoes, Sausage & Spinach

Pasta With Sun-Dried Tomatoes, Sausage & Spinach Even the fussiest of eaters will love this dish. It’s super easy to make and is a great way to sneak in vegetables. Feel free to swap chicken for

Chicken & Lentils

Chicken & Lentils Using lentils cuts the carbs and ups the fiber in this dish. INGREDIENTS 2 Shallots (Peel & Chopped) 1 Pound Chicken Breasts (Cut Into 1 Inch Pieces) 1 Tablespoons Olive Oil