A Little Less Is Best.....

I get many recipes for my main cooking

dishes from the

Food Network Link

and also from

All Recipes...

 

I frequently compare different 

recipes to my personal liking

to what the ingredients are..

if there is a certain ingredient(s) I do not care 

to work with or like,

or an easier way to prepare...

 

I'll search for a recipe that does not

call for that particular ingredient(s)

and/or cuts down on the preparation time..... 

It can be time consuming,

but worth the research...

 

Some say if you skimp on the high 

fat ingredients,

your dish will not taste as it should....

I say, "Fewie"...!

Any dish can be scaled down to Low Fat

and Low Calories..

 

Below is a recipe I follow for 

Low Fat Fettuccine...

The only ingredients I change is

the Low Fat Milk 

to

Fat Free...

I weaned from whole milk 

to fat free milk when my son was 

able to make the change,

so we are talking many years ago....

To this day I have a hard time

eating "real" whipped cream

and drinking milk higher in

fat than skim milk..

 

 Low Calorie Fettuccine Recipe

From Food Network   

Ingredients

• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1 teaspoon grated lemon zest
• 2 teaspoons all-purpose flour
• 1 cup low-fat (2%) milk
• Kosher salt
• 2 tablespoons Neufchtel or low-fat cream cheese
• 3/4 cup grated parmesan cheese, plus more for topping
• 3 tablespoons chopped fresh parsley
• 12 ounces fresh fettuccine
• Freshly ground pepper

Directions

Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g 

My son makes an awesome Fettuccine Dish....

The garlic smell is out of the ball park when 

he cooks...

Sometimes the need to crack a window

or open a door is necessary...

The final taste is well worth it!!

Have A Great Weekend..!

K