Saturday, November 10, 2012

Skinny Jeans Alfredo

Hi there :)  I hope you've had a great week and are looking forward to the weekend.  I spent last night in bed with a fever - epic fail.  I'm feeling better today so hopefully I'll be able to enjoy at least part of the weekend.  So far today has included lounging around in my pajamas all morning, but at least my fever is gone.  Hopefully, I'll be better in no time!

In my high school and college days, I was obsessed with Lean Cuisine's fettuccine alfredo.  I loved adding broccoli and feeling good that I was making such a "healthy" choice.  Once I became a dietitian, I slowly and surely cut all processed foods out of my diet.  I decided that ingredients and/or chemical compounds that I can't pronounce and don't know the use of really have no place going into my body.  Life does get crazy sometimes, so if I feel like I need a frozen meal to get through the day, I stick with the ones I've already made in pyrex dishes or I pick up something from Chef Amy :)  

When I became gluten-free, my diet really didn't seem to change all that much.  I still made my own meals mostly from scratch, but the ingredients changed. I was just thinking the other day about my beloved alfredo - I had most of the components - so why not try to make a healthier version on my own?  One that was a reasonable portion size and would still allow me to fit into my skinny jeans.  The addition of broccoli really helps to pump up the volume of this meal.  I froze the alfredo in 3 pyrex dishes so they can be packed for a quick lunch that's rounded out with a side of fruit and another vegetable :)  




Skinny Jeans Alfredo

Ingredients

1.5 cups corn pasta
3 cups broccoli, chopped & cooked
1.5 tbsp light, trans-fat free margarine
2 tbsp brown rice flour
1 cup skim milk
1/2 cup of parmesan asiago cheese blend
Black pepper, to taste

1. Boil water in a medium sized pan - add pasta and follow manufactures directions.  Drain pasta and set aside.  Add broccoli.
2.  Melt margarine in a medium saucepan, add brown rice flour.  Stir with a spatula to combine - cook for an additional 1-2 minutes.
3. Pour in skim milk, continue stirring the milk and flour mixture together until the mixture thickens.
4.  Once mixture has thickened, immediately turn off heat.  Stir in parmesan cheese.
5.  Add broccoli & pasta to sauce mixture.  Enjoy!


What was your favorite staple in high school or college that you no longer eat?