Chicken and Bacon Pasta, Chocolate granola cookies, Thai cocunut milk shrimp

Creamy Chicken, Bacon and Tomato Pasta
(slight changes, but based on kraftfoods.com recipe)

You'll need:
3 cups whole wheat bow tie pasta (uncooked) or similar
1 lb boneless skinless chicken breasts, cut into bite-size pieces
6 slices turkey bacon, cooked, cut or crumbled into bite-size pieces
1 can (14 1/2 ounce) Italian-style diced tomatoes, undrained
8 oz 1/3 less fat cream cheese, cubed
1/4 tsp pepper
1-2 tsp garlic salt
2 tsp Italian seasoning

Directions:

1. Cook pasta as directed on package
2. Meanwhile, cook chicken in a large skillet on medium heat for 5 to 6 minutes or until chicken is done.
3. Add bacon, tomatoes, cream cheese, pepper, garlic salt and italian seasoning.  Mix well.  Cook 3 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
4. Drain pasta, combine with sauce and serve.  Sprinkle with parmesan

What says the house of WE?
Mike: bacon and pasta, what's not to like?
Elaine: I like it - even the red stuff!  (Tomatoes, she thinks she hates them.)
W: more pasta please!
Me: Well that was easy and damn satisfying!

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Chocolate Granola Clusters
(I can't remember where I got this recipe)

Ingredients:
2 cups granola
1/4 cup milk
4 tbsp butter
1/3 cup sugar
1/4 cup chocolate chips
1/4 cup peanut butter
1/2 tsp vanilla
Yogurt covered raisins or peanuts

Directions:

1. Measure granola into a large mixing bowl.  Break up any clusters into smaller pieces.
2. Line a baking sheet with wax paper
3. Warm the milk and butter in a saucepan over moderate heat.
4. When the butter is mostly melted, use a long handled wooden spoon to stir in the sugar and chocolate chips.
5. Carefully stir the mixture until it comes to a boil.  Quickly reduce heat and cook at a low boil for 1 minute.
6. Remove pan from heat.  Add peanut butter and vanilla, stirring until combined.
7. Immediately pour the sauce over the granola and stir well.
8. Scoop mounded tablespoons of the mixture onto the lined baking sheet, leaving a bit of space in between.
9. Press a raisin or nut into each mound.
10. Once cooled, cover with plastic wrap and refrigerate for at least 3 hours before serving.  Makes about 2 dozen.

What says the House of WE?

• I made these with the kids.  They love to bake, and it wasn't too messy.  Also, they were able to scoop the mix out to shape the cookies and they loved it! 
• All of us ate them happily, and Warren declared them "healthy cookies".  I'm not so sure about that, but at least there's granola!

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Thai Coconut Milk Shrimp (from my friend and reader, Melissa)

You need:

1 tbsp vegetable oil

1 tsp sugar

1 tbsp (or more) chili paste (to taste)

1/2 lb shrimp (uncooked - I buy peeled and deveined, tail-on)

1/3 can cocunut milk (I used lite)

1/4 c chopped green onions

1 tsp fish sauce

Directions:

1. Mix and saute over medium heat vegetable oil, sugar and chili paste.
2. Add shrimp, stir until almost cooked.
3. Stir in coconut milk and fish sauce; mix until heated.
4. Toss in green onions and serve with rice.

What says House of WE?

• My kids DID NOT eat this.  And that's fine.  Warren ate rice and opted for a hot dog.  Elaine wasn't having any of it.
• Mike and I loved it!  It is spicy, sweet and delicious!  We've made it several times since!