Light and Easy Alfredo Pasta

I had my beautiful niece, Lauren, visiting me from Virginia this summer (I miss her and so do my kids:( wiping away tears) and we did some cooking when she'd come over to my house a couple of times a week. Did I mention I miss her.. I wish I'd had money to buy a Cube-our deal to get her to stay and watch my children, forever... okay back on topic.


We were on a mission to make something that can bring so much comfort to the soul but that has a bad reputation for all of the grease puddles, healthier. I am delighted to tell you that we found a recipe that we LOVE that only has ½ T of oil. Some of the fat is made up in Parmesan Cheese, but its a much healthier fat- woohoo! Next step, BEG Shelf Reliance to start making Freeze Dried Garlic and Parsley, yum!
Not cooking with food storage? Skip down to the bottom.


Printable Recipe THRIVE recipe on page 1, non-THRIVE on page 2


Light and Easy Alfredo Sauce
Prep Time:25-35 minutes(depending on how long you leave it in the oven) Serves:6-8
Ingredients:
½ T Extra Virgin Olive Oil                     1 T THRIVE Chicken Bouillon
1 T garlic                                               3 T Flour
½ T THRIVE onions                           1 t salt
3 c water                                                ¼ t black pepper
5 T THRIVE Instant Milk powder      Dried Parsley
½ c grated Parmesan Cheese

1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
2. In a small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   
4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   

Want to make of meal of it? Let's do it!
This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles, you have spaghetti, macaroni , and egg noodles to choose from.


Alfredo Pasta Casserole
Ingredients:
1 package of pasta or 6 c THRIVE egg noodles       1 c THRIVE FD Spinach or FD Broccoli
2 c THRIVE FD Chicken                                        1 recipe Light and Easy Alfredo Sauce
¼ c cold water                                                        1 c THRIVE FD Mozzerella Cheese

1. Begin boiling water to cook noodles.
   
2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
3. Add noodles to water to be boiled.
   
4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   
6. Place Mozzerella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   
7. Before draining your noodles, reserve 1 c water and pour it on your veggies and chicken. If there is a lot of excess water, you can add more veggie in. Drain noodles and rinse with cold water so they don't get too soft.
   
8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   
9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.\
   -------------------------------------------------------------------------------------------------------
   
   
   Don’t have THRIVE?  You can still make this dish, you’ll just need to make sure you have precooked chicken and veggies.
   Light and Easy Alfredo Sauce
   Ingredients:
   ½ T Extra Virgin Olive Oil 1 T Chicken Bouillon
   1 T garlic 3 T Flour
   ½ T dried onions 1 t salt
   3 c milk ¼ t black pepper
   ½ c grated Parmesan Cheese Dried Parsley
   1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   2. In a small saucepan, stir together milk, bouillon, flour, salt and pepper. Stir until smooth and thick.
   3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   
   This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles I would use 1 lb of noodles which is about 6 cups, you can add more or less if you need to stretch it further or keep it more saucy.
   
   Alfredo Pasta Casserole
   Prep Time: 25-35 minutes (depending on how long you heat it in the oven) Serves 6-8
   Ingredients: 1 recipe Light and Easy Alfredo Sauce
   1 package of pasta or ½  c frozen Spinach, defrosted
   6 c any noodles 2 c Cooked Chicken
   ¼ c cold water 1 c shredded Mozzerella Cheese
   1. Begin boiling water to cook noodles.
   2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   3. Add noodles to water to be boiled.
   4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   6. Place Mozzarella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   7. Drain your noodlesand rinse with cold water so they don't get too soft.
   8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.
   
   
   
   
   I hope Lauren comes back next summer!

On the 7th day of Christmas, Shelf Reliance gave to me...

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December 2011 Sales

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