Last week when I was meal planning I asked Michael what he wanted on the menu this week. He promptly replied "You never make cream pasta anymore Mom". Truth! I don't honestly because butter and half and half don't make any of us feel good! But this kids has been quite the healthy trooper so I got to looking for a healthier recipe for Alfredo. I found a few, experimented and here is what I came up with! The results is that both kids had seconds and gave it a thumbs up!
To make it no-carb simply serve with spaghetti squash or zoodles. For better pasta do Quinoa pasta or whole wheat. Enjoy!
On our program when subbing out low fat cottage cheese or non-fat greek yogurt it counts as a protein. A big win that it's not a dairy and lighter as well. Enjoy!
Ingredients
8 oz of Fettuccine (quinoa pasta or spaghetti squash work well too!)
1 T Olive Oil
1 T Cajun seasoning Blend
2 Cloves Garlic, Minced
¼ Cup Chicken Broth
1.5 cups cottage cheese
½ cup parm shredded cheese
2 t Cajun seasoning blend
4 T Almond milk
¼ cup non-fat greek yogurt
1 cup baby spinach leaves
Directions
1. Boil your pasta noodles.
2. In a separate small pan, on low heat add cottage
cheese, pam, Cajun seasoning and 4T almondmilk. Mix well. Right aftercheese melts remove from heat add in greek yogurt and blend in blender or with immersion blender.
Add almond milk a little at a time to thin sauce.
3. In a 12” skillet melt oil and toss in the shrimp with 1 T Cajun seasoning blend. Cook 2-3 min per side. Remove from skillet and set aside.
4. Add garlic to the pan and saute until fragrant, then add in alfredo sauce and half of broth, add more if it’s not thick enough.
5. Toss in pasta with the Alfredo sauce. Stir in spinach leaves and cook until wilted and add in shrimp last. Serve!
21 day fix Container measurements: 1.5 red, ½ blue, 1 spoon, 1 yellow.
Measure out pasta separately in yellow container.
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