recipe needed!
- Thread starter morris
- Start date
banslug
Cathlete
I haven't tried either of these, but I have these in my "to-try" file and thought I'd share them with you! I got them both from a friend of mine, whose opinion I trust! If you try either, please share your review of them, ok???
Gayle
Fettucine Alfredo
1 pound Fettucine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. seasonings of choice
1 bag white kernel corn
1 bag broccoli spears
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste
Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley, toss in frozen veggies. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.
LOW CALORIE CREAMY ALFREDO SAUCE
1 1/2 c. lowfat cottage cheese
2 cloves garlic, cut in half
1/2 c. skim milk
2 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. pepper
1/4 tsp. salt
Place cottage cheese, garlic and skim milk in food processor. Process until there are no lumps. Add flour, mustard, pepper and salt. Blend. Set aside in a medium size saucepan.
For "noodles", peel yourself a nice big pile of zucchini (from end to end with the skin in long ribbons) and saute with garlic and some onions in a big pan drizzled with a wee bit of olive oil until just cooked.
Toss together with some chicken or shrimp (and maybe some lowfat parmesan) and enjoy.
We loved this one and it tastes indulgent while remaining mostly healthy.
Gayle
Fettucine Alfredo
1 pound Fettucine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. seasonings of choice
1 bag white kernel corn
1 bag broccoli spears
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste
Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley, toss in frozen veggies. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.
LOW CALORIE CREAMY ALFREDO SAUCE
1 1/2 c. lowfat cottage cheese
2 cloves garlic, cut in half
1/2 c. skim milk
2 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. pepper
1/4 tsp. salt
Place cottage cheese, garlic and skim milk in food processor. Process until there are no lumps. Add flour, mustard, pepper and salt. Blend. Set aside in a medium size saucepan.
For "noodles", peel yourself a nice big pile of zucchini (from end to end with the skin in long ribbons) and saute with garlic and some onions in a big pan drizzled with a wee bit of olive oil until just cooked.
Toss together with some chicken or shrimp (and maybe some lowfat parmesan) and enjoy.
We loved this one and it tastes indulgent while remaining mostly healthy.