Low Fat Alfredo Sauce Recipe
Most people will tell you when eating healthy, you should avoid anything that is made with a cream sauce, like Alfredo Sauce. However, I say, why avoid it when you can make a healthy Low Fat Alfredo sauce that tastes just as good, if not better than the real deal. I know there are several different variations using Laughing Cow Cheese Wedges to make a Mock Alfredo, however, this is the version that I find works the best.
I used 1/2 Garlic & Herb and 1/2 Original Swiss Laughing Cow Cheeses when I created the sauce for my Sweet Potato Gnocchi with a Creamy Mushroom & Spinach Sauce. Although my Gnocchi wasn’t perfect, this sauce was absolutely AMAZING!
I think this thick & creamy Alfredo sauce would be awesome served up over some whole wheat fettuccine with steamed broccoli, sautéed mushrooms and grilled chicken.
Enjoy!
INGREDIENTS:
8 Laughing Cow Lite Original Swiss Wedges, garlic & herb or French onion (any combination works)
2 Tbsp grated parmesan cheese
1 c fat free milk
1/2 tbsp butter
Sea Salt & Pepper to taste, about 1/2 tsp salt & 1/4 tsp pepper
If you’d like more of a fresh garlic taste, add 1 clove of minced garlic when you first start to cook the sauce.
INSTRUCTIONS::
1. Combine all the above ingredients in a small sauce place. Place on heat over medium low, stirring often using a wire whisk until melted and creamy. The sauce will thicken as the cheese melts.
2. Serve at once over your favorite pasta, veggies, gnocchi or as The Husband says, dip for your bread.
Yields about 1 cup of sauce, 16 Tablespoons
Nutritional information per serving, 2 Tbsp:
Calories 52.1, Total Fat 2.8 g, Saturated Fat 1.5 g, Polyunsaturated Fat 0.0 g, Monounsaturated Fat 0.2 g, Cholesterol 12.5 mg, Sodium 281.0 mg, Potassium 51.1 mg, Total Carbohydrate 2.5 g, Dietary Fiber 0.0 g, Sugars 1.0 g, Protein 3.6 g
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Caribbean Citrus & Beet Salad with a “How-To”
I never used to like beets at all until I tried them roasted. I know it’s obvious that FRESH beets should be better than canned beets, but, wow ~ what a HUGE difference it makes to have fresh, crunchy beets versus the soggy canned versions. Roasting beets brings out their sweetness and I think gives them a tab bit of a nutty flavor.
This recipe was inspired by the BEST Beet & Orange Salad I’ve ever had at Mammarella’s. They serve up HUGE beets with pistachios, mixed greens and a fantastic citrus dressing. I always add a little grilled chicken for protein and it makes a complete meal.
Who knew that I could make a version at home that has FANTASTIC stats and is only 6 points a serving. Roasting beets is really easy so I’ve included a How-To at the end of this recipe to show you all you do not have to be scared to make your own. I hope you all enjoy this as much as I do 
CARIBBEAN CITRUS & BEET SALAD
SALAD:
8 cups Organic Romaine Lettuce, chopped
2 beets, roasted and cut into cubes (one yellow & one red beet) ~ see below
2 oranges, segmented
4 Tbsp blueberries, optional
4 Tbsp shelled pistachios
1 lb chicken breast sprinkled with Mrs. Dash Caribbean Citrus Spice & Grilled, sliced
4 tsp shaved parmesan
DRESSING:
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Good Quality Balsamic Vinegar
1 tsp honey
1 orange, juiced, approximately 1/4 c
1 Tbsp roasted sesame seeds
Sea salt & freshly ground black pepper to taste
INSTRUCTIONS:
1. Roast your beets as noted below. While your beets are roasting, grill your Caribbean Citrus Chicken and prepare all vegetables.
2. Create 4 salads by layer your salad starting with 2 cups Romaine, 1/4 beets, 1/4 orange segments, 1 Tbsp pistachios and blueberries, 4 oz grilled chicken and ending with 1 Tbsp parmesan.
3. Drizzle each salad with 2 Tbsp dressing. Enjoy!
Makes 4 LARGE salads
Approximate Nutritional information per salad, calculated using sparkrecipes.com:
Calories 310.4, Total Fat 9.7 g, Saturated Fat 1.9 g, Polyunsaturated Fat 3.5 g, Monounsaturated Fat 3.6 g, Cholesterol 67.0 mg, Sodium 220.1 mg, Potassium 1,229.7 mg, Total Carbohydrate 24.6 g, Dietary Fiber ,7.8 g, Sugars 10.9 g, Protein 32.9 g
HOW TO ROAST BEETS
WHAT YOU NEED:
Beets, I used two large beets I picked up at Whole Foods
2 tsp Extra Virgin Olive Oil
2 tsp Balsamic Vinegar
Sea Salt & Pepper, if desired
Foil
Preheat your oven to 400 degrees and prepare a cookie sheet with a layer of foil or parchment paper.
1. Rinse/scrub your beets to remove any residual dirt. Trim the stem and and the bottom so that it can stand up on its own.
2. Place two layers of foil down and place your prepare beet on top. Drizzle with 1 tsp of Extra Virgin Olive Oil.
3. Drizzle with 1 tsp balsamic vinegar. Sprinkle with sea salt and freshly ground pepper if desired.
4. Wrap your beet up tightly in the foil to make sure it seals and will steam as it roasts. Repeat this for your second beet.
5. Place on your prepared cookie sheet and roast for 20-60 minutes depending on the size of your beets. Since I had large beets, I roasted them for 60 minutes. You should be able to poke with a fork and have it be soft yet crunchy.
6. Allow your beets to cool then carefully unwrap them. You may with to wear gloves for this next part. Use a paper towel to rub the skin off the outside and it should come off fairly easily.
Perfectly roasted deliciousness!!!
7. Slice your beets into circles and quarter. They are awesome straight up or in salads such as the Caribbean Citrus and Beet Salad above.
RED BEET!
Golden Beet!
All together with my FAVORITE new salad. Super easy, right?
See, I think this salad totally deserves it’s own post, what do you think? 
We both have the day off ~ woohoo! I am hopefully doing a little blog catch up, taxes and having some fun too this weekend. Off to enjoy the sunshine and maybe a movie!
Have a great Friday all!
Cranberry Orange Relish & Bon Voyage!
Do you all remember me falling IN LOVE with that Trader Joe’s Cranberry Orange Relish? One of my loyal readers (Thanks Suzanne ~ you rock!!!) offered up her FAVORITE version that she uses for Thanksgiving and Christmas each year. I cannot WAIT to make this when I get back, but, I thought I’d share the recipe with you all in case you wanted to try it out next week!
Cranberry Orange Relish
1 bag of fresh cranberries (approx. 2 cups)
1 cup of orange juice
1/2-3/4 cup of sugar (this could be modified with a mixture of sugar/agave)
** Danica’s optional add would be to add 2-3 tsp of orange zest for color and flavor
Heat orange juice and sugar in pan on low until sugar dissolves. Add cranberries. Simmer on low. Cranberries will start ‘popping’. Simmer approx. 10 minutes until cranberries break down. Careful not to boil over as it makes a mess! Cool and refrigerate. Yummy!
I buy the bags of Ocean Spray cranberries when they’re in season and throw them in the freezer.
Enjoy and be sure to leave a comment letting me know if you make it!!!
BON VOYAGE!!!
Happy Early Turkey Day all! (Our Anniversary is actually ON Turkey Day this year so we definitely have Extra Thanks this year!!!) The Husband has a special Guest Post on that day but I have to wait to read it – AHHHHH!
Be sure to check back each day as I have an AWESOME group of guest posters lined up for you all
xoxo,
Danica & Jay, A.K.A. The Husban
Pumpkin Butter Oats Recipe
Happy Sunday everyone! I am SUPER excited about the line up I have planned for you all this week. I think you are going to LOVE it. I am working on a bunch of new recipes ~ some highlights include ~ a super cool VEGAN recipe involving chickpeas, a How-To and another pumpkin bread using another fall fruit ~ any guesses on the fruit?
OH and let me just say GIVEAWAYS!!! I am hosting my BIGGEST giveaway yet on Wednesday. Ready for this ~ there will be 50 WINNERS!!!! I am so pumped for it – I cannot wait to share the details with you all. I have a few other giveaways lined up for you all this month as well ~ I am jealous because I want to win them LOL.
I won another award and you all will get the chance to learn a little about me when I post it.
The Husband has a funny little post he plans on sharing this week, I think. It is really just a picture, but, his commentary is always funny.
I also will be launching a cool new feature on my blog to allow you all to save/print/store my recipes soon (this week I hope). I think you will LOVE it!
I think I may try balancing things by adding back posting my daily eats and workouts ~ fingers crossed I can do it and not take 1-2 hours posting in the evening.
On Tuesday, I give my speech about blogging to an entire group of women ~ ahhhh! Being the planner I am, I have yet to write it up and put my presentation together. Soooooo…..if you all have anything, any thought you think I can share, feel free to comment away. I have to speak for 15 minutes
I think that sums it all up ~ so much fun stuff planned that I have a hard time not sharing and posting it all in one day Instead, I’ll leave you with one MORE Pumpkin Butter use ~ I am pretty sure you could guess this was coming…..
PUMPKIN BUTTER OATS
1/2 c Quaker Old Fashioned Oats
1 c water or 1/2 water, 1/2 apple juice
1 Tbsp Trader Joe’s Berry Blend
2 Tbsp Homemade Healthy Pumpkin Butter
1/2 Tbsp ground flax seed
Dashes of Cinnamon, Vanilla and Sea Salt
Combine the above in a microwave safe bowl and cook for 2 minutes. Remove and add your desired toppings.
TOPPINGS:
1 Tbsp chopped walnuts, roasted in the microwave for 1 minute, 35 seconds
Sprinkle of Organic Unsweetened Coconut
~ This is also awesome topped with a drizzle of agave, almond butter or more PUMPKIN BUTTER!
Incredibly delish ~ I LOVE oatmeal and PUMPKIN OATS rock! I promise, my pumpkin butter is all gone now Would you believe me if I told you I am not even a HUGE pumpkin fan? This year though for some odd reason, maybe I finally am becoming one. It might be that whole trying something 12 times and then you like it philosophy.
Alright ~ we are off for the day. Have a awesome day all!
How to Make Your Own Ketchup
It is super easy and cheap to make your own ketchup. You can adjust the flavors and spicy to find a combination that works for you. Here is the recipe that I used to make the Molasses Baked Beans that you will see posted next.
MAKE YOUR OWN KETCHUP
Source of Inspiration: The Eat-Clean Diet for Family & Kids Cookbook
INGREDIENTS:
1 can tomato paste
1/4 c water
2 Tbsp Sucanat or Raw Sugar
1/2 tsp sea salt
1/4 tsp cumin
1/4 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp ground cloves
2 Tbsp cider vinegar
Optional: A few dashes of your favorite hot sauce
INSTRUCTIONS:
Combine all the ingredients in a small bowl. Store in a tightly sealed container and Enjoy!
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