Creamy Shrimp Fettuccine

December 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Creamy Shrimp Fettuccine to pass along. To make this Dish some of the ingredients you’ll be needing are Olive Oil, Garlic, Grated Parmesan Cheese, Fettuccine, Broccoli Florets, Shrimp and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Creamy Shrimp Fettuccine
A lighter version of this classic pasta dish!

Ingredients
Cooking time: 30 minutes.

2 tablespoons olive oil
5 cloves garlic, thinly sliced
1/4 cup all-purpose flour
2 cups skim milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
12 ounces fettuccine
2 tablespoons water
2 cups fresh or frozen broccoli florets
1/2 pound shrimp, peeled, deveined, and cooked
1 medium tomato, diced
2 tablespoons chopped parsley

Directions
Yield: 6 servings
Serving size: about 1 1/4 cups

1 – Heat the olive oil in a large skillet over medium to high heat. Add the garlic and stir for 30 seconds. Add the flour and continue stirring for about one minute. Add the milk, stirring constantly until the mixture thickens. Reduce heat to low, and stir in the Parmesan cheese, pepper, and salt.

2 – Cook the fettuccine according to the package directions. Toss the drained pasta with the sauce until the pasta is well coated. Keep warm.

3 – Put the water in a microwaveable bowl and add the broccoli. Cover with microwave-safe lid or plastic wrap (leave a little vent for steam to escape) and microwave for 5 minutes until the broccoli is tender yet crisp. Drain the water from the broccoli. Heat the shrimp in a microwaveable bowl for one minute. To serve the pasta, divide it among six plates. Top with broccoli, shrimp, tomato, and parsley.

Nutrition Information:
Calories: 370 calories, Carbohydrates: 54 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 85 g, Sodium: 360 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-shrimp-fettucine/

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Seafood Sunday – Crab and Portabella Mushroom Fettuccine

May 3, 2020 at 6:02 AM | Posted in Seafood Sunday | Leave a comment
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Well I’m moving on from Pork Roast Sunday Dinner to Seafood Sunday. Crab and Portabella Mushroom Fettuccine is this week’s recipe. Made using Fettuccine, Extra Virgin Olive Oil, Garlic, Cooked Crabmeat, Baby Portabella Mushrooms, Red Bell Pepper, Lemon, Basil Leaves, and Black Pepper. I love Seafood and Fish! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Crab and Portabella Mushroom Fettuccine

Ingredients
Preparation time: 5–10 minutes
Cooking time: 10–12 minutes.

1/2 pound enriched, dry fettuccine
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled and crushed
3/4 pound cooked crabmeat (or cooked imitation crabmeat, which is much lower in cholesterol)
4 ounces baby portabella mushrooms, washed and stems trimmed
1 medium-size red bell pepper, chopped into bite-size pieces
1 lemon
2 teaspoons basil leaves
Black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup crab mixture over 1/4 of pasta

* Boil fettuccine in a stockpot or large saucepan according to package directions. While the pasta is cooking, heat olive oil in a large, nonstick skillet over medium heat. Add crushed garlic and stir quickly a few times with a heat-resistant spatula or spoon. Add crabmeat, mushrooms, and peppers, and sauté until the mushrooms and peppers just start to deepen in color and soften slightly. Cut the lemon in half. Squeeze the juice of one half into the pan. Reserve the other half and cut into wedges to use as a garnish on the finished dish. Add basil leaves and black pepper, and sauté until combination is well mixed. Drain fettuccine when cooked through. Serve crab mixture over cooked fettuccine.

Nutrition Information:
Calories: 321 calories, Carbohydrates: 45 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 85 g, Sodium: 515 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crab-and-portabella-mushroom-fettuccine/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Turkey Tomato Pesto Fettuccine

March 27, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O Recipe is a Turkey Tomato Pesto Fettuccine. This one is made using JENNIE-O® Lean Ground Turkey, Olive Oil, Red Onion, Garlic, Dry White Wine, Tomatoes, Balsamic Vinegar, Sun Dried Tomato Pesto, Crushed Red Chilies, Fettuccine, and Parmesan Cheese Shavings. Sounds like another winning recipe from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Tomato Pesto Fettuccine
Isn’t pesto just the best-o? Yes, yes it is. Chock full of veggies, lean turkey, garlic, white wine and pesto (of course), this fast and flavorful fettuccine recipe is under 500 calories per serving.

INGREDIENTS
1(16-ounce) package JENNIE-O® Lean Ground Turkey
½ tablespoon olive oil
1 red onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
2 cups cherry tomatoes
2 tablespoons balsamic vinegar
½ cup sun dried tomato pesto
1 teaspoon crushed red chilies
1 (8-ounce) package fettuccine
Parmesan cheese shavings, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In same skillet over medium-high heat add oil, onion and garlic. Cook 5 minutes or until onion is softened. Add wine; simmer until reduced by half.
3) Add turkey, tomatoes, vinegar, pesto and chilies. Cook, stirring occasionally, 10 minutes or until tomatoes are wilted.
4) Meanwhile, cook fettuccine as specified on the package or until al dente; drain. Add pasta to turkey mixture. Toss to combine. Sprinkle with cheese shavings, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 20g
Carbohydrates 26g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 85mg
Sodium 220mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/511-turkey-tomato-pesto-fettuccine

Diabetic Dish of the Week – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

January 16, 2018 at 6:34 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Delicious and Diabetic Friendly Meal that’s 412 calories and 23 carbs per serving. You can find this recipe at one of my favorite recipe sites the Diabetic Gourmet Magazine website. If your looking for Diabetic Friendly Recipes check out their site. Appetizers, Salads, Soups and Chowders, Main Course, or Dessert they have them all. So check it out today to find great recipes like ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

ITALIAN BRAISED PARMESAN BEEF WITH WILD MUSHROOM SAUCE

Ingredients

1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese

Directions

1 – Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2 – Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3 – Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 412
Fat: 12 grams
Saturated Fat: 4 grams
Sodium: 991 milligrams
Cholesterol: 114 milligrams
Protein: 42 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-parmesan-beef-with-wild-mushroom-sauce

Low-Calorie Pasta Recipes

June 28, 2015 at 11:32 AM | Posted in Eating Well | Leave a comment
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Now you have your Pasta and eat too! From the Diabetic Living On Line website it’s Low-Calorie Pasta Recipes. You can this and many other Diabetic Friendly recipes at the Diabetic Living On Line website. http://www.eatingwell.com/

 

EatingWell2

Low-Calorie Pasta Recipes

You can eat pasta and still lose weight with these healthy pasta recipes.
Pasta is a favorite comfort food—it’s quick, easy to cook and always tastes good. But with all those carbs can it be healthy too? You bet! The trick is to keep portion sizes under control and add more lean protein and vegetables so you feel satisfied. And skip the “regular” white pasta, which is made from refined grains. Instead opt for whole-wheat pasta, which has more fiber—shown to help you lose weight. Say “yes” to pasta once again with these delicious low-calorie pasta recipes.

 

 

Chicken Piccata with Pasta & Mushrooms
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that’s made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast……

 
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad….

 
Fettuccine Alfredo
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork……

 

 

* Click the link below to get all the Low-Calorie Pasta Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_pasta_recipes

Chicken and Pasta

May 8, 2015 at 5:04 PM | Posted in chicken, pasta, Perdue Chicken Products | 2 Comments
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Today’s Menu: Chicken and Pasta
Wow we went from beautiful Spring Days to hazy and humid Summer Days. Another hazy and humid day here in Chicken and Pasta 010Southwest Ohio. We even had the air-conditioner on all night. Beats the cold, snow, and ice though! Good Breakfast to start the day; a Poached Egg, on a Healthy Life Whole Grain English Muffin, a side of Jennie – O Turkey Breakfast Sausage Links, and a hot cup of Bigelow Decaf Green Tea! I use the Egg Poacher my Mom has had since I was still crawling around on all fours! Once you see steam coming out of it just boil for 3 minutes and you have a perfect Poached Egg. Not much going on outside due to the humidity and a very high pollen count. I was outside for a bit and sneezed for next 3 hours, it’s bad out! For dinner tonight another easy to prepare but delicious meal. I prepared Chicken and Pasta with a slice of Klosterman Wheat Bread.

Chicken and Pasta 003
For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Mrs. Dash Roasted Garlic Table Blends Seasoning. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet, sprayed with Pam Cooking Spray and a tablespoon of Canola Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside.

 

For the Past Part of the Meal; I had bought a little something that caught my eye the other day while at Kroger, a bagChicken and Pasta 002 of Kroger Brand Chicken Pasta and Sauce. Which is a Fettuccine Pasta in a Chicken Flavor Sauce. It comes in a 4.3 sealed bag. Easy to prepare; Bring 2 cups of water and 1 tablespoon Blue Bonnet Light to a boil in a medium size sauce pan. Stir in the contents of the package. Continue boiling over medium heat, stirring often, 7 minutes or until the noodles are tender. Remove the pan from heat and let cool for 2-3 minutes; the sauce thickens as it sits. To serve; Made a bed of the Pasta in a plate, topped it with a sprinkle of Kraft Reduced fat Parmesan Cheese, and then topped it with a Chicken Breast. I’ll have to buy another package of the Pasta! Really good; the sauce was great and well seasoned and I love Pasta especially Fettuccine. Made a really delicious dish. I also had a slice of Klosterman Wheat Bread topped with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually Wrapped,

Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag. Refrigerated.
FEATURES & BENEFITSPERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
* Boneless, skinless and 99% fat-free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don’t.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave.

COOKING AND PREP
SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.

SERVING SUGGESTIONS
+ Perfect for salads and stir fry.

 

http://www.perdue.com/products/details.asp?id=6866&title=PERDUE%C2%AE-PERFECT-PORTIONS%C2%AE-Boneless,-Skinless-Chicken-Breast-Tenders,-Individually-Wrapped,-1.40-lbs.

Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter

March 30, 2013 at 5:14 PM | Posted in baking, chicken, pasta, seafood | Leave a comment
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Today’s Menu: Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter AppetizerItal Chick fetta Fritters 006

 
As I posted earlier we actually have some Spring Flowers popping up, seriously check my earlier post and picture! They say it’s our last nice day until Wednesday but hopefully Spring is getting a foothold! For dinner tonight something I haven’t tried; Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer.

 

 

I was just going to have the Chicken and Fettuccine but I came across these Fritters last night and they sounded good so I added them to the dinner as an appetizer. For the Chicken i used Perdue Marinated Italian Style Chicken Breasts. First time I tried them and they turned out very good! You can grill them, fry them, or bake them. They come individually wrapped, about 5 per package. It’s only 140 calories and 2 carbs per Chicken Breast. I baked mine at 350 degrees for about 22 minutes. They came tender and moist with very good Italian Seasoning. These will be good to freeze for anytime.

 

For the Fettuccine I used al Dente Egg Noodle Fettuccine. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. After boiling I seasoned it with Sea Salt and McCormick Grinder Italian Seasoning. To serve I made a bed of the Fettuccine and topped it with a sliced Italian Style Chicken Breast.

 

Now for the Crabmeat, Shrimp, and Corn Fritter Appetizer. i needed 1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons chopped chives, 1/2 teaspoon ZATARAIN’S® Creole Seasoning, 1/2 cup water, 1/4 pound claw crabmeat, 1/4 pound cooked peeled small shrimp, coarsely chopped, 1/2 cup thawed frozen corn, Extra Virgin Olive Oil, for frying. Just mix all your ingredients together and fry! I left the full recipe at the end of the post. I really like how these turned out. Everything came together and made one delicious Fritter! The Corn I think really made it right. I served it with a side of Kraft Chipotle Deli Mayo, nice smooth heat. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)Perdue chicken

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts are PERFECTLY SIZED, PERFECTLY PACKAGED and PERFECTLY DELICIOUS!

 

Nutrition:

Serving Size 1 Filet (136g/4.8 oz.)
Servings Per Container 5
Amount Per Serving (* % of Daily Value)
Calories 140
Calories from Fat 10
Total Fat 1.5g (2%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 360mg (15%)
Total Carbohydrate 2g (1%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 26g

 

 

 
al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

 

 

 

Crabmeat and Shrimp FrittersItal Chick fetta Fritters 001

Crabmeat and Shrimp Fritters:
1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN’S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
extra virgin olive oil, for frying

Directions
1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info per 1 serving

Calories: 441 Sodium: 734

Fat: 37 Carbohydrates: 19

Cholesterol: 52 Fiber: 1

Protein: 8

Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

March 9, 2013 at 6:47 PM | Posted in pasta, Sea Salt, seafood, shrimp | 3 Comments
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Today’s Menu: Shrimp Fettuccine Alfredo w/ Garlic Knot RollsShrimp Fettuccine Alfredo 001

 

 
It was 50 degrees and sunny out today! It was nice to get outside for some fresh air and sunshine. Back on the inside for dinner tonight, Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls.

 
I love Shrimp so why not jazz it up with some Alfredo Sauce and some Fettuccine! I used a 1 lb. bag of Kroger Brand Jumbo Shrimp, 1/2 jar of Newman’s Own Alfredo Pasta Sauce, Al Dente Egg Fettuccine, Sea Salt, Minced Garlic, Shredded Parmesan Cheese, Parsley, Blue Bonnet Light Stick Butter, and Garlic Knot Bread.

 

To prepare it I preheated my oven to 425 degrees for my Garlic Knot Bread, which will bake for about 6 – 7 minutes. Then cook the fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Parm Cheese and Sea Salt; heat through. Sprinkle with the Parsley before serving along with the Garlic Knot Bread. I love Shrimp, I love Pasta, and I love this dish! The newman’s Own Alfredo Sauce is a quick and delicious way to make and serve the Sauce, and it’s only 90 calories and 3 carbs. This is the first time I’ve ued the Al Dente Egg Fettuccine, I picked a couple of bags of this up while at Jungle Jim’s Market the other day. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. They came out delicious, I’ll be using this from now on when I need Fettucine. The recipe made 2 servings. For dessert/snack later some Ritz Whole Wheat Crackers topped with Philadelphia Reduced Fat cream Cheese.

 
Shrimp Fettuccine AlfredoShrimp Fettuccine Alfredo 006

(Makes 2 Servings)

Ingredients
4 ounces uncooked fettuccine, al dente egg Fettuccine
1/4 pound cooked Jumbo Shrimp, peeled and deveined
1 Tbsp Blue Bonnet Light Stick Butter
1/3 cup grated Parmesan cheese
1/2 teaspoon Sea Salt
2 tablespoons minced fresh Parsley
1/2 Jar Newman’s Own Alfredo Sauce
Directions
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Cheese and Salt; heat through. Sprinkle with Parsley before serving.

 

al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

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