I've been playing around with recipes for awhile, trying to make them "skinny" versions or whatever the hell the current word is for reducing the fat and not being such a pig. Yeah, skinny.
Pinterest is my best friend right now. Honestly, it is. How some of these bloggers come up with these recipes is beyond me, but I'm okay with it because my body likes the majority of it so I like the majority of it.
Below, I'm going to include some of the favourite recipes that I've used lately. Granted, there are still a lot of days where I just throw shit together and it's a "meh" meal. But these ones are great.
The above is the original recipe, which I didn't entirely follow. I mean, yes, I had all of the components. I followed the instructions for the alfredo sauce. But I added sweet, amazing, delicious... carbs.
1 spaghetti squash, cooked as you so choose*, scraped and spaghetti'd
2 cups dry PC Blue Menu Whole Wheat Penne
I cooked my squash by slicing it in half, scraping out the seeds, placing it face down on a cookie sheet with some water at 375 for about 45 minutes.
Cook your pasta as you get the sauce started. The sauce takes way longer than cooking the pasta though.
Sauce
Note:Uh, so maybe don't totally double the sauce amounts. Because I had way too much. So maybe 1.5 times it? Regardless, I doubled the below recipe and it was just way too much
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 cup milk (I used fat-free)
1 Tablespoon cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish
What I did differently, aside from doubling, was that I used half parmesan - half light mozzarella shredded cheese.
Melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
From here, I mixed my penne and spaghetti squash together in the pasta pot, then mixed the sauce in. To serve, I mixed in some bacon bits and then topped with a sprinkle of red pepper flakes and some fresh basil in lieu of parsley because honestly parsley is useless.
Result: tasty, delicious, oh em gee you can't even taste the spaghetti squash. And that's just how I like it. According to My Fitness Pal, this recipe (which serves about 4-6 people) rocks a lofty 450 calories per serving HOWEVER that was using full-fat cream cheese and full-fat parmesan. Imagine the difference using light stuff would be. I was also so incredibly full after eating it. Go fibre and vegetables.
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