Archive for March, 2011

Fettuccine Alfredo

Last night I made Fettuccine Alfredo… for the first time ever, which is weird, because I LOOOOOVE it.  The reason I never made it is that it’s sooo bad for you, I reserved it for a treat at a good Italian restaurant.  Then I found this amazing (believe me) recipe for this low-cal FA that honestly tastes like the real thing.

Recipe (adapted from Food Network Magazine, link)


  • 1 tablespoon unsalted butter
  • 5 – 6 clove garlic, minced
  • grated lemon zest from one lemon
  • 2 – 3 teaspoons all-purpose flour (Wondra brand works the best for this, and any other sauces, gravies, etc)
  • 1 cup low-fat (2%) milk
  • salt
  • 2 tablespoons low-fat cream cheese
  • 3/4 cup grated parmesan or romano cheese, plus more for topping
  • 2 – 3 tablespoons chopped fresh parsley
  • 1 package of fettuccine pasta, or fresh if you have it!



1.     Cook the pasta, according to the directions

2.     For the sauce: melt butter, lemon zest and garlic in a sauce pan over medium heat.  Cook for a minute or two, until garlic starts to soften

3.     Add flour, whisk for a minute

4.     Whisk in milk and ¾ teaspoon of salt, for 3-5 minutes until thickened

5.     Whisk in cream and parmesan/ romano cheeses until melted

6.     Add and stir in chopped parsley

7.     Serve over plated pasta

Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g****

*Please note that this is approximate, as I did change the recipe slightly, although based on the changes, I don’t think the nutrition facts are altered much at all.

I also served the pasta with roasted asparagus (simply roast asparagus with some olive oil and salt and pepper for 10-20 mins in the oven) and some grilled chicken breast that I marinated with balsamic vinaigrette.  So delish!


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Last night I made this meal from a Food Network Magazine recipe (low-cal!) and from a recipe I got from my friend’s food blog.  It was all delicious, and will both definitely be new regulars.  I also bought and prepared (instant) grits for the first time ever.  I have only eaten grits a handful of times, always at restaurants.  I have always liked them, and don’t understand why they seem to get a bad rap… or maybe that’s my misconception?

Here is the recipe for shrimp & grits:


I pretty much followed it, with a few exceptions.  I only used a pound of shrimp (cooking for two, not four).  I used a bit more parsley, and about triple the garlic.  Also, I probably used as much as 1/4 of a teaspoon of cayenne, if not more.  SO GOOD.

And for the delicious Roasted Broccoli and Cauliflower with Cheese Sauce!


Definitely add the red pepper flakes.  And I didn’t measure the goat cheese, but I needed a lot of milk (2%), so maybe I used too much… although it seemed like an appropriate amount for the veggies.  They weren’t swimming in it, but each piece maybe half covered.  I probably ended up using at least 1/2 cup of milk.


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