Low-Fat Alfredo Sauce for One

 
I’ve been hearing about this dish – how good it is and how simple it is to make. I finally made it and it’s tasty! You can top it over zoodles for a low-carb version or any other pasta. Add chicken or shrimp for more protein. 

INGREDIENTS

  • 1 wedge of Laughing Cow Light Swiss
  • 1 tsp of Grated Parmesan Cheese
  • 1 tsp of Non-fat Greek Yogurt
  • Garlic Powder
  • Ground Pepper
  1. Put all the ingredients on top of your raw zoodles or cooked pasta.
  2. Heat for a minute in the microwave.
  3. Stir with the noodles. 
  4. Sprinkle another 1 tsp of Grated Parmesan Cheese over your dish. 

Nutritional Fact for Sauce:

58 calories 

2.5 g Fat / 2.2 g Carbs / 4.5 g Protein

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Gluten-Free Turkey Meatballs

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Earlier this week, I didn’t know what to make for dinner. I had ground turkey in the freezer and a spaghetti squash in the fridge. Then I remembered that my friend posted Jessica Alba’s Turkey Meatballs on Facebook. It looked good and seemed simple enough to make. So with just one alteration, we had Gluten-Free Turkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)

RECIPE

  • 2 pounds lean ground turkey
  • 1 cup almond meal
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil
  • 3/4 cup low-sodium chicken broth
  1. In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  3. Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
  4. Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
  5. Serve over spaghetti squash, zoodles (zucchini noodles), or a side of roasted veggies.