Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo

Ingredients:

12 ounces fettuccine

1 head broccoli, cut into florets, stalk peeled and sliced

1.5 cups skim milk

1 tablespoon unsalted butter

1 tablespoon flour

3/4 cup freshly grated Parmesan, plus more for serving

Kosher salt

Directions:

1.  Cook the pasta according to the package directions. Drain.

2.  Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.

3.  Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.

4.  Remove from heat and stir in the Parmesan and 1/2 teaspoon salt.  Add the pasta and broccoli and cook, stirring occasionally over low heat until heated through.

5.  Top each serving with extra Parmesan.

See full recipe here

Save Big on Booster Pads!

Quote of the Day!

Save Big on Reassure Wipes!

Quote of the Day!

Banana Bread

Banana Bread

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:
1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2.  In a large bowl, combine flour, baking soda, and salt.  In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir in banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3.  Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Full recipe here

Save on Folding Canes!

Quote of the Day!

Zucchini and Eggs

Zucchini and Eggs

Ingredients:

4 eggs, lightly beaten

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

1 zucchini, sliced 1/8-1/4 inch thick

garlic powder, to taste

salt and black pepper, to taste

Directions:

1. Stir the eggs and Parmesan cheese together in a bowl; set aside.

2.  Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt and pepper.  Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Full recipe here

This offer cannot be combined with any other offer.

Quote of the Day!

Recipe of the Day!

 

Stuffed Potatoes

Ingredients:
4 large baking potatoes

2 cups shredded cheddar cheese

1 (16 ounce) container of sour cream and onion dip

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Bake potatoes in preheated oven for 45 minutes, or until cooked through.

3.  Slice tops of potatoes and scoop the flesh into a large bowl, leaving skins intact.

4.  To the potato flesh, add the cheese and dip. Mix well and spoon mixture into potato skins.

5.  Bake for another 30 minutes, or until heated through.

Buy More, Save More!