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Old 03-29-2005, 10:49 AM   #11
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Sizz, I just remembered this recipe! It used to be one of my favorites, but DH isn't big on a lot of the veggies in it so it's not in my rotation any more.

I always used more parmesan cheese (probably more like 1/3 c) and subbed low-fat cream of broccoli soup for the cream of celery.

It's not like true alfredo sauce but it's a nice, creamy, cheesy substitute.

Garden Vegetable Twist


1 c chopped broccoli
1 c thinly sliced carrots
1 tsp dried basil leaves, crushed (or use Italian seasoning)
tsp garlic powder
1 (10 oz) can reduced fat Cream of Celery Soup
1 c skim milk
2 Tbsp grated Parmesan, or more to taste
2 c cooked corkscrew pasta, cooked
2 c cubed cooked chicken, optional, or other veggies in its place (I never used meat, just added lots more veggies, including zucchini, squash, red onion and peas)

In skillet over medium heat, in 1 Tbsp olive oil, cook veggies with basil and garlic powder until tender, stirring often.

Stir in soup, milk, and cheese. If too thick, add a little more milk. Add pasta and chicken. Heat through, stirring often.
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Old 03-30-2005, 12:57 AM   #12
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Thanks everyone........I'll give your suggestion a try!
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Old 03-30-2005, 06:36 PM   #13
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I used to have a low-fat alfredo recipe but I'm afraid I've lost it - I do remember it had low fat or fat free cottage cheese, so I found this one on cooks.com for you:

Pasta Primavera 1 c. low fat cottage cheese
1 tbsp. lemon juice
8 oz. thin spaghetti
1 tbsp. oil
1/4 c. scallions, chopped
1/2 c. onions, chopped
1 clove garlic
Freshly ground black pepper
2 c. mushrooms, sliced
1 c. green pepper, sliced
1 (10 oz.) broccoli, steamedMix cottage cheese and lemon juice. Set aside. Prepare spaghetti according to package directions. Meanwhile, heat oil in skillet and saute scallions, onions, garlic and season with black pepper for 1 minute. Add mushrooms and stir 1 minutes. Add green pepper, carrots and broccoli and stir for another 3 to 4 minutes. Set aside. Toss hot spaghetti with cottage cheese mixture and top with sauteed vegetables. Yield: 4 servings.
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Old 03-30-2005, 08:29 PM   #14
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Quote:
Originally Posted by SizzlininIN
but i like the cream and butter...........how else could i get a creamy consistency with less fat?
That creamy texture you're looking for comes from fat. Ironically, 1 cup of heavy cream (36% fat) which seems to be the classic recipe probably has less fat than 1 cup half-n-half (18% fat) and "several tablespoons" of butter (80% fat)!

You've gotten several "alternatives" that sound good.

Here is my secret to being so thin and trim (ROFL) - I don't worry about rich dishes with the taste and "mouth feel" that makes me enjoy them ... I just spread them out and don't eat them very often.

It's one of those, "Everything in moderation" things.
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Old 03-31-2005, 09:54 AM   #15
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Quote:
Originally Posted by Michael in FtW
- I don't worry about rich dishes with the taste and "mouth feel" that makes me enjoy them ... I just spread them out and don't eat them very often.

It's one of those, "Everything in moderation" things.
My sentiments exactly, Michael!!!
I like to choose about 1-2 days/week where I can just eat whatever (especially cream sauces) for dinner and the rest of the week's dinners are pretty healthy. Also, if you are exercising regularly, one cream sauce is not going to do much harm
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Old 03-31-2005, 01:31 PM   #16
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Thanks guys! I knew I could count on your advice.
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