Low-Cal Fettuccine Alfredo

Low-Cal Fettuccine Alfredo


I made this with grilled chicken and steamed broccoli and it was super tasty.  Apparently, this recipe cuts out 400 calories from your classic alfredo....

1 Tbs. butter

1 clove garlic, minced

1 tsp. lemon zest

2 tsp. flour

1 cup milk (I used 1%)

2 Tbs. Neufchatel cheese or low-fat cream cheese

¾ cup grated parmesan cheese, plus more for topping

12 ounces fettuccine



1. 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 ¾ teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes.

Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute.

2. Meanwhile bring water to a boil and cook pasta. Reserve 1 cup cooking water.

3. Add pasta to the sauce and add enough cooking water to loosen the sauce to desired consistency. Season with salt and pepper.

Kraft's Capellni Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup Kraft Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves of garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Special Extras: add cooked chicken cut into strips.

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

D.D. Macaroni & Cheese

1 1/2 cups elbow macaroni
1 tablespoon butter or oil
1 tablespoon flour
1/2 cup milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups cheddar cheese
4 ounces cream cheese (nonfat or reduced fat)
1/2 teaspoon salt
1/8 teaspoon pepper

Bring large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in colander.
While macaroni is cooking, in a saucepan over medium heat add butter then the flour, and cook stirring constantly, until mixture resembles a thick paste, but has not browned, 1 to 2 minutes.
Add milk and cook, stirring every now and then, until mixture begins to thicken,3 to 4 minutes. Add vegetable puree, cheddar cheese, cream cheese, and seasonings. Stir until the cheese is melted and sauce is smooth. Stir in Macaroni and serve warm.