Health knowledge made personal
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I made it again…that delectable little dabble of heaven floating atop of my ravioli. Only this time, it wasn’t a dabble. I actually calculated the WW points plus on this one, and it was healthier than I expected. So of course I had to eat more than a dabble! *smiles* When I was asked by A Healthy Jalapeno to do a guest post, I certainly thought of this recipe first. I can’t stress to you enough that this is honestly one of my favorite meals that I prepare. Nothing beats a delicious Alfredo, and even better if it’s semi-healthy. *smiles* I normally top it with sautéed chicken and green onions, and serve it over Raviolis. It would also be good over steamed broccoli as well if you felt like being naughty. Feel free to doctor it as you wish. Your kitchen, your fun! I look forward to many more healthy recipes in the future through The Onyx Plate, with a sprinkle of Southern Charm mixed in. But for now, I leave you my shining, wonderful recipe. May it lighten up your culinary world and waistline (in more ways than one). *big smiles* 
 Laughing Cow Alfredo
Recipe and photos by The Onyx Plate
(I calculated the WW points…4 points per serving, 4 servings)
Ingredients 8 wedges of The Laughing Cow Light Pasteurized Cheese, Light, Creamy Swiss Flavor 2 cups 2% reduced fat milk (Feel free to use skim, 2%, whole, heck, even some heavy cream works great if you’re going for full tasty fat) 1 garlic clove (or more depending on your palate) 1/4 cup grated Parmesan cheese (I use a grated Romano and Parmesan mix) Salt and Pepper to taste (I don’t normally add any, but you might like some. Less salt the better in dishes.)  Put all ingredients in a pot on the stove, and bring to a simmer. While stirring, try to mush the cheese wedges as you go. Yeah, I know you liked the word mush. *smiles*Sometimes I leave small chunks for a cheesier bite in the end product. Stir until it all begins to thicken, and when it reaches the consistency you want, serve up and enjoy! *Sidenote: This requires a decent amount of stirring, because you don’t want the milk burning or skimming. Don’t leave it unattended for too long. This looks like the perfect sauce to have over some spaghetti squash... and I think that might be on the dinner menu this week {perfect weekly vegetarian dish}. Thanks so much Jennifer for sharing this recipe with us all, and the fact that it's a nice healthier version of the traditional cream sauce makes it even better. Come check out some of my other favorite pasta sauces and dishes.... Butternut Squash Mac-n-Cheese Ham and Asparagus Pasta Palad 
Pumpkin Gnocchi with Crisped Sage
Scallop Pesto Fusilli Pasta with Broccoli
Enjoy! |
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I have another wonderful guest blogger to share with you today, and not by coincidence, I am sharing her guest post with you on National Fettuccini Alfredo Day. {I love food and drink days}