Low-Fat Fettuccine Alfredo
This is as good as Olive Garden’s. Try some grilled chicken on top.
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, opt.
- 1 cup grated Parmesan cheese
- 1 (9-oz.) pkg. fresh futtuccine (fresh is best)
Bring 4 quarts water to a boil. Heat bowls.
Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, salt and pepper. Bring to simmer. Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.
Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.
Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. Serve immediately in warm bowls.
Serves 3 to 4.
“In the midst of troubles, peace can be found in Jesus.”
If you don’t like oatmeal, you will love this. It can be made with different fruits. I used dried cranberries, but try blueberries, peaches or raisins. Or you don’t have to use anything at all, if you prefer.
- 3 cups oatmeal (regular or quick)
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 or 2 teaspoons cinnamon, opt.
- 2 eggs
- 1 cup milk
- 1/2 cup butter, melted
- 3/4 cup dried cranberries
Preheat oven to 350 degrees.
In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
Spoon into a greased 9-in square baking pan. Bake at 350 degrees for 35 to 45 minutes or until set. Serve warm with milk.
Makes 9 servings.
“Only spiritual bread satisfies the hunger of the soul.”
Ham ‘n’ Turkey Roll-ups
Wraps are my new sandwich of choice right now. Very quick and easy lunch. They would also be good with a bowl of soup.
- 1 (8-oz.) container onion and chive cream cheese spread
- 1/2 cup chopped bottled roasted red bell peppers
- 6 (8-inch) flour tortillas
- 3 cups firmly packed baby spinach leaves
- 12 oz. sliced lean deli ham
- 12 oz. sliced deli turkey breast
Stir together cream cheese and peppers in a small bowl until smooth.
Spread about 1/4 cup cream cheese mixture evenly over 6 tortillas. Place 1/2 cup spinach on each tortilla. Top evenly with ham and turkey slices. Roll up jelly-roll fashion, and cut in half. Secure each half with a wooden pick.
“Often the best comfort is just being there.”