I’m starting out with my favorite healthy recipe. This is so delicious, you would never guess it was a lighten up version. It has a sort of alfredo-ness about it, but not as rich. It’s just creamy and flavorful and seriously yummy. You’ll crave this whether you’re trying to cut back or not. Here’s a recipe for 2 servings.
Start off by boiling some Dreamfields spaghetti (1” dry circle) This is low-carb pasta that seriously doesn’t taste any different from normal stuff. I hate whole wheat pasta – it tastes like cardboard. I also can’t get into shirataki noodles – way too weird of a consistency. The Dreamfields is right on in taste and texture, just make sure you cook according to the instructions on the box. If you overcook your noodles, the carbs will creep back in.
Combine 2 wedges of Laughing Cow light garlic and herb, 1 Tablespoon of fat free sour cream, 1 Tablespoon of grated parmesan cheese, and garlic salt to taste. You’ll want to heat this up in the microwave for 30 seconds or so just to make it smoother. Stir this sauce into drained and heated frozen spinach (a 10 oz box is good) and cooked baby bella mushrooms ( I used about 10-15). When your pasta is finished cooking, drain it and mix in the spinach/mushroom sauce. I like to sprinkle the top with fresh diced tomatoes. Feel free to add some chicken in the mix, but I prefer it without.
Nutritional information per serving:
Calories: 304
Fat: 4.5
Carbs: 19
Protein: 16.5
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