You could call me Chef Jess if you want.

Last night's dinner was more than delish... it was incredible!
I hate making great food when I am "dieting," because I have to control portions and all that nonsense!
And though it is a bittersweet feeling to only have had one rational portion of this heavenly meal, I am proud of myself for exercising my self-control!

Here are the recipes like promised.

Green Winter Salad

1 Apple

1 Pear

1/2 cup of nuts (your choice, I did slivered almonds)

1 head of Romaine Lettuce, cut into bite-size pieces

1/4 cup dried cranberries

*I like to add little chunks of feta cheese so if you are a fan, it's great. If not, you can add shredded swiss cheese for a milder flavor.

DRESSING

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

* I didnt have poppy seeds so I didnt add those this time and I loved it anyway!

Combine top ingredients in a bowl. Top with dressing and mix until all items are coated. Serve Chilled.

Pesto Cream Linguini
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto

* I halved the recipe because I didnt want to make so much of it. And I didnt use that much butter. I used enough to get the bottom of the skillet covered. You could also just use cooking spray instead, it could be healthier.

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 5 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

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I made my own little changes to it to make it my own and so should you! You will NOT be disappointed if you like good food! PERIOD.