Wednesday, April 11, 2012

Healthy Fettuccine Alfredo and WIAW

It's What I Ate Wednesday again! I had a great day of eats today.
I started out my day with my obsession: overnight oats using apple cinnamon chobani.

This lasted me about 3 hours and then I needed a snack.  At work I ate a banana and some trail mix to tide me over until lunch.
I always try to keep a couple of things at work in case I need a snack. I usually have trail mix, kashi bars and whole wheat pretzels in my desk. 

My lunch was a little strange, but I loved it. I mixed up a bunch of leftovers and it turned into a pretty good meal.
ham, sweet potatoes, pineapple and brussel sprouts in the mix with an apple on the side.
and a mini york to end my lunch.

Today was my rest day from working out.  On these days I usually try to make something a little nicer for dinner because I have more time to do so.  I had my eye on shrimp fettuccine alfredo.  This dish usually includes loads of heavy cream and butter, but I found a healthier version to whip up for dinner. I'm not sure where this recipe came from. I had it saved in my recipe documents folder on my computer, but am not sure if it came from a family member or a website.'s the recipe:
Fettuccine Alfredo for Two
3/4 cup vegetable or chicken broth
4 cloves of garlic chopped
4oz whole wheat fettuccine (I only had spaghetti on hand)
1/2 zucchini cut into matchsticks
2tsp cornstartch mixed with 1tbsp water
2 tbsp reduced fat sour cream
Pinch of nutmeg
pepper to taste
1/2 cup grated parmesean cheese
frozen shrimp

Cook pasta according to directions on box.  One minute before pasta is done cooking, add zucchini and boil until tender. Drain and set aside.  Meanwhile, bring broth to a boil in a small pan and add garlic.  Boil for 5 minutes until garlic is tender.  Mix  cornstarch and water together and then whisk into broth and garlic mixture until thick.  Remove from heat and stir in sour cream.  Keep warm on low heat.  In another pan cook shrimp 3 minutes per side  until cooked through.  Next you want to mix all of your ingredients together. Combine pasta and zucchini with your sauce an shrimp in a large bowl and stir in grated cheese.  Enjoy!
I served mine alongside some kale chips. This was my first time making kale chips and I think it went alright.  They tasted good, but I think they could've been a little crispier. All I did was combine the kale with a drizzle of olive oil and a sprinkle of salt, then bake them for 20 mintues at 275 tossing them 10 minutes in. Next time I think I'll add a few more minuts or maybe increase the temperature. 

This meal was especially good because somehow I got Matt to eat both zucchini and kale!! I was soo proud of my picky eater lol. 

On my way to go cut up a pear and take a bite out of this guy for dessert:
dove dark chocolate bunny...headless...and neckless haha


1 comment:

    With reference to “fettuccine all'Alfredo” we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
    Alfredo di Lelio opened the restaurant "Alfredo" in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo". In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo", which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo”
    Best regards Alfredo e Ines Di Lelio