Friday, April 13, 2012
Busy busy...
Sorry I haven't posted anything in a few days. We were out of town for Easter, came down with some kind of virus, and finally am starting to feel back to normal. On Monday I go back to work again. So bittersweet. I truly enjoyed my time with Sienna and I am so grateful that no one can ever take that away from me. I enjoy my job though so it will be nice to be back to work. The paycheck doesn't hurt either. I have been doing the Couch to 5K program. It is such a great program that anyone can do. I have to do week 4 day 2 workout today and I just need a little push to get there. I will do it though. I feel so accomplished when I am done. Not sure what 5k I am going to do but I need to get my speed and time up before I do it, but hey, I am doing it! Have a great day!
Monday, April 2, 2012
Easy, Healthier Fettuccine Alfredo
It seems everyone loves Fettuccine Alfredo, but it isn't the best for the waistline. I have adapted the recipe so that it is much healthier so you don't feel quite as guilty.
8 oz container of mushrooms, sliced (more if you like)
1/2 box of fettuccine (usually 12.5 oz or more)
1/2 can of evaporated milk (12 oz can)
Flour- few tablespoons as needed for thickening
Olive Oil for sauteing
2 tbsp butter
Italian Seasoning, Oregano, Garlic Salt to taste.
1 cup shredded Parmesan cheese.
1-2 cups spinach or broccoli (option)
10-12 oz of raw shrimp (31/40 or larger) or 2-3 small chicken breasts (optional)
As always, boil your water and add a few tablespoons of salt. This recipe should serve about 4 people, but can easily be doubled if you are serving more. While the water is coming to a boil, add a swirl of olive oil to the pan and start to saute your shrimp or chicken. I used raw shrimp, so I removed the shells and tails first. You could also saute 2-3 small chicken breasts instead of shrimp, I would cut them up in strips first if you choose the chicken option. Salt and pepper your protein to taste, you could also add a little bit of minced garlic here if you would like. When the shrimp or chicken is cooked through add your mushrooms to the pan. Make sure to use a big enough pan to add the pasta to later. I also added about 1 tbsp of garlic salt, 1 tsp of Italian seasoning, and 1 tsp of oregano. You can add more or less of the seasonings to your tasting. Once the water is boiling start to cook your pasta. When the mushrooms are sauteed add the butter and the half can of evaporated milk. The milk can get a little chunky in the can so make sure to shake or stir it up before adding it. Evaporated milk has great flavor, is lower in calories, and you won't need much butter because of its creamy texture. Keep stirring everything together keeping the heat on low to med low. To thicken the sauce slightly add a little bit of flour. I add only 1-2 tbsp at a time and stir. Because the temperature is fairly warm the flour will mix right in. Use your preference on how thick you like your Alfredo sauce. Keep in mind, we will add a cup of the pasta water into the sauce in a little bit too. If your noodles are cooked, strain and rinse them and save 1/2-1 cup of the pasta water. Salt and pepper you sauce to taste as you are going as well, some people like a saltier dish than others. I am not a huge salt fan so my sauces may tend to be less salty than the average person. Now add that pasta water into your sauce and re-thicken with a little more flour if you need to. If you are adding spinach or broccoli to your meal now would be the time to add that into the sauce. I would also add about a cup of shredded Parmesan cheese at this time as well. If you added veg, saute for another 5-7 minutes. When ready, add the pasta to you pan and mix everything together. I usually saute for another 3 or 4 minutes once the pasta is added so that everything is blended together. I transfer to a serving boil and garnish with a little more Parmesan cheese! Serve and enjoy! Great with a piece of french bread or a nice salad! Please let me know how you like this healthier version of an Italian Classic! Note: I used a Vegetable Blend Fettuccine, which adds a nice pop of color to the dish! You can use whatever noodle you have available!
8 oz container of mushrooms, sliced (more if you like)
1/2 box of fettuccine (usually 12.5 oz or more)
1/2 can of evaporated milk (12 oz can)
Flour- few tablespoons as needed for thickening
Olive Oil for sauteing
2 tbsp butter
Italian Seasoning, Oregano, Garlic Salt to taste.
1 cup shredded Parmesan cheese.
1-2 cups spinach or broccoli (option)
10-12 oz of raw shrimp (31/40 or larger) or 2-3 small chicken breasts (optional)
As always, boil your water and add a few tablespoons of salt. This recipe should serve about 4 people, but can easily be doubled if you are serving more. While the water is coming to a boil, add a swirl of olive oil to the pan and start to saute your shrimp or chicken. I used raw shrimp, so I removed the shells and tails first. You could also saute 2-3 small chicken breasts instead of shrimp, I would cut them up in strips first if you choose the chicken option. Salt and pepper your protein to taste, you could also add a little bit of minced garlic here if you would like. When the shrimp or chicken is cooked through add your mushrooms to the pan. Make sure to use a big enough pan to add the pasta to later. I also added about 1 tbsp of garlic salt, 1 tsp of Italian seasoning, and 1 tsp of oregano. You can add more or less of the seasonings to your tasting. Once the water is boiling start to cook your pasta. When the mushrooms are sauteed add the butter and the half can of evaporated milk. The milk can get a little chunky in the can so make sure to shake or stir it up before adding it. Evaporated milk has great flavor, is lower in calories, and you won't need much butter because of its creamy texture. Keep stirring everything together keeping the heat on low to med low. To thicken the sauce slightly add a little bit of flour. I add only 1-2 tbsp at a time and stir. Because the temperature is fairly warm the flour will mix right in. Use your preference on how thick you like your Alfredo sauce. Keep in mind, we will add a cup of the pasta water into the sauce in a little bit too. If your noodles are cooked, strain and rinse them and save 1/2-1 cup of the pasta water. Salt and pepper you sauce to taste as you are going as well, some people like a saltier dish than others. I am not a huge salt fan so my sauces may tend to be less salty than the average person. Now add that pasta water into your sauce and re-thicken with a little more flour if you need to. If you are adding spinach or broccoli to your meal now would be the time to add that into the sauce. I would also add about a cup of shredded Parmesan cheese at this time as well. If you added veg, saute for another 5-7 minutes. When ready, add the pasta to you pan and mix everything together. I usually saute for another 3 or 4 minutes once the pasta is added so that everything is blended together. I transfer to a serving boil and garnish with a little more Parmesan cheese! Serve and enjoy! Great with a piece of french bread or a nice salad! Please let me know how you like this healthier version of an Italian Classic! Note: I used a Vegetable Blend Fettuccine, which adds a nice pop of color to the dish! You can use whatever noodle you have available!
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