After eating out and snacking for dinner over the past few days, I was desperate for a home-cooked meal. I only got home from my dear friend Katie's bridal shower around 4ish, and was wrapped up in playing with the kiddos for an hour...and by 5 I was ravenous! I figured I'd do the fettuccine alfredo with broccoli. The alfredo sauce is so easy to make and comes from a diabetic cookbook, so it's much lower in calories than the jarred stuff and a far healthier alternative. I sometimes top it with chicken or shrimp, but the veggies just sounded good for tonight, so that's what we did! Linds refused to eat it (she was in a mood today), but the boy even managed to force down some of that dreaded "green stuff" he hates so much.
Alfredo Sauce
Ingredients
6 tablespoons reduced-fat butter/margarine
2 tablespoons flour
1 cup milk
1/2 cup Parmesan cheese
Directions
- Melt butter in medium saucepan on medium-low setting.
- Stir in flour until mixture is smooth.
- Pour in milk, stirring constantly until mixture thickens and begins to bubble.
- Stir in Parmesan cheese and stir until cheese melts.
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