36Smile! Day 18
SNOW UPDATE: It was definitely a snow day today. Chris couldn't even go in to work. We had the best time playing in the snow, making snow angels, having a snowball fights, enjoying lunch at one of my favorite cafe's here—a blast all around! While he did some work I even got to catch up on some of my recorded shows!
On another note: I am completely obsessed with all the Eat This, Not That books, specifically Cook This, Not That.
They have some great, super simple, healthy, low cal recipes. What's also good about it is that they have alternatives to your favorite—calorie and sodium loaded— restaurant meals like Olive Garden's Chicken Alfredo, KFC Extra Crispy Thighs, P.F. Chang's Hunan Pork and so much more—to make the healthy choices when you eat out.
So when I saw the alternative for the Chicken Alfredo(one of my fav's), I had to try it. And honestly, in the last week 1/2 I've made it twice already. It's SO easy, tastes amazing and has way less calories, fat and sodium than your regular alfredo recipes.
You'll be amazed at the difference. My husband asks for this all the time.
I am introducing you to your new addiction... you're welcome!
Dinner
Olive Garden Fettuccine Alfredo
1,220 calories
75 g fat (47 g saturated)
1,350 mg sodium
(Price: $11.50)
Cook this instead: Red Pepper Alfredo
390 calories
12 g fat (7 g saturated)
730 mg sodium
(Price: $1.49 per serving)
Fettuccine Alfredo, in its purest form, is nothing more than pasta, butter, and Parmesan cheese. It’s far from a paradigm of sound nutrition, but considerably better than the pasta that appears on American menus the country over: a thick sludge of reduced heavy cream and a heap of noodles that, when combined, will chew up a full day of fat and the better part of your 24-hour caloric allowance. This version starts with a béchamel sauce, then blends that with roasted red peppers to make for a lighter, brighter, better Alfredo — for a quarter of the calories.
You’ll need:
10 oz dried fettuccine
1 ½ Tbsps butter
1 ½ Tbsps flour
1 cup milk
½ cup half-and-half
¾ cup chopped bottled roasted red peppers
2 cloves garlic, halved
½ cup grated Parmesan
Salt and black pepper to taste
How to make it: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend).
Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for a minute, until the two are fully incorporated. Slowly add the milk and half-and-half, whisking to help prevent lumps from forming.
Add the red pepper and garlic. Turn the heat to low and simmer for 10 minutes.
Pour the mixture into a blender and puree until smooth and uniform in color.
Return to the pan and stir in the Parmesan. Season with salt and pepper and simmer until the pasta is done cooking.
Drain the pasta and add directly to the saucepan. Toss to coat evenly. Divide among 4 warm bowls or plates.
(Makes 4 servings)
Total savings: 830 calories and $10.01!
Wow, i could never imagine that the pasta only had so little calories in fat when you make at home. this is great, thanks for sharing!
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