Tinfoil Chef

One of the things that anybody who is trying to lose weight is going to miss very early on is pasta dishes of almost any description. Not only because of the carbs and calories but also because of the fat that is often part of those dishes. Here’s a fettucini alfredo that cuts down the fat. You still need to be sensible when it comes to how much of it you have but at least this way you can still have your pasta fix.

Cook up 12oz of dry fettucini according to package directions and drain it. Put the fettucini in a large nontick saute pan and add 2 cups of evaporated Skim milk and 4 teaspoons of minced garlic.
Bring this to a simmer whike stirring frequently. Then add 6 tablespoons of grated parmesan cheese and Continue cooking until the cheese melts and the sauce thickens. Stir in 1/4 cup of chopped fresh parsley and add black pepper to taste. Add 2 cups of steamed vegetables (almost any of the frozen stir fry mixes or mixed vegetables that you can find in the freezer section will work in this).

12 oz of dry fettucini
2 cups of evaporated Skim milk
4 Cloves of Garlic (or 4 teaspoons of minced garlic)
6 tablespoons of Grated parmesan cheese
1/4 cup of Chopped fresh parsley
2 cups of chopped and steamed vegetables
Ground pepper to taste

On another note, I posted a new video the other day and have been too occupied to post it here on the blog. here’s “How to make Ed’s Egg Tuna Salad“.

Technorati Tags: tinfoil chef video, video, low fat, egg tuna salad, low fat pasta, fettucini alfredo, sandwich mix, dill weed, tartar sauce, classic sandwich, hard boiled eggs, sandwiches, dill relish, pasta recipe, sandwich meal, low fat recipe

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