There are many ways to make alfredo sauce. I try to lighten mine up a bit, even though it is not WW friendly. It makes me feel a little better about enjoying it on occasion.
I use canned milk and 1% milk in place of the heavy cream, and I use more olive oil for the fat than butter. First I saute some fresh mushrooms - oh, how I love mushrooms -in some butter and oil in the pan, then I add some minced garlic. Oh, the smell is wonderful! After the mushrooms have cooked a bit, I throw in some flour to thicken and make a rue. I'm sorry, but this is one of those recipes that I never measure. Then I add a can of canned milk and about the same amount of low fat milk. I cook it until it gets nice and thick. I throw in some low fat cream cheese (just a tad), and then a handful of freshly grated Parmesan, salt and pepper and a pinch of nutmeg. I use whole wheat fettuccine and toss it all together in a 9x13 pan. Cover it and bake it for about 20 minutes. I think it helps to blend the flavors, plus thicken the sauce even more.
I chopped up the shrimp that Tanner had pulled the tails off and I had just thawed out over a low flame in my iron skillet. It turned out really yummy! Unfortunately, with this dish, there are never any leftovers.
Mmmmmmm! Can I come over for supper???☺
ReplyDeleteHere's my alfredo recipe and it's really good too. I think I'm having it for dinner and I throw whatever leftover meat I have in it like chicken or ham.
ReplyDeleteAdam's Alfredo:
1 package of 8 oz. cream cheese
8 oz. paremesan cheese
1 stick butter
lots of minced garlic(about 2 tsp or more)
2 cups milk (any is fine-1% or 2%)
That's all and whisk it together in a saucepan and it only takes about 10 minutes to heat through. IT is very similar to your recipe. The mushrooms would be really good in this too. I never thought of using them. By the way, my company loved the heart brownies and it looked so elegant with the chocolate drizzled on the plate and whipped cream. Thanks.
Dawnie, I'm so glad your brownies turned out to be a hit! Mom and dad are coming next week, so I think I'll make these again too. I used to use the same alfredo recipe - or very similar, but I found a WW one that kind of lightened it up, so now I feel guilty using the other. However, when I eat Alfredo out at a restaurant, it is soooooo much richer and I savor every bite!
ReplyDeleteHey, I've had this at your house! I hope to have it at your house again - It was great! I use canned milk in place of cream in recipes too but I have found fat free evaporated (WalMart has their own)and it works just as well.
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