Simple Fettuccine Alfredo

Guess what I whipped up for dinner in about 15 minutes? Fettuccine Alfredo. This is a family favorite, however, I have tried to avoid it due to the high calorie intake. I am trying to shed several pounds which seems to be a never ending battle. I usually use Heavy cream, butter and three kinds of cheeses(I know not heart friendly) and the consistency can very. I also have a son who is a little picky. I hate making food that they do not eat! It is such a waste and then I always get the left overs(like I need it). I know my picky eater son likes my fettuccine. Today I decided to try this recipe.

Ingredients:

1 cup Shirley J Signature Cream Sauce Base
3 cups water
1 cup grated Parmesan cheese
Directions:

Whisk together Shirley J Cream Soup Base and water bring to a boil and simmer, add cheese and nutmeg, simmer 10 minutes. Pour over pasta of your choice. Clams, shrimp, chicken, lobster or crab may be added for seafood Alfredo.

Magic has come to my kitchen! It was as easy as 1,2,3. This dish is usually off the chart in calories. Shirley J's Cream sauce is a 160 calories. The Parmesan is what took up the most 20 calories per 2tsp. Any way what did my picky eater have to say "This taste better than usual" and he ate every bit even though he was not to hip on the mixed in Spinach Fettuccine. You can't blame me for trying to get the veggies in. He loved it Spinach Fettuccine and all. Thanks Shirley for making life simple. The sauce did not lump or separate and it stayed creamy. This recipe is a must for any Alfredo lover!! However, you are going to have to order Shirley J Signature cream sauce! go to this link http://www.AutomatedSalesMachine.com/app/?af=977812

Add a little Kick to Creamy Tomato Soup with Green Chilies

Creamy Tomato Soup with Green Chilies

• 1 cup of Shirley J's Cream Soup Base
• 3 cups of water
• 1 quart stewed tomatoes with water
• 1 can diced tomatoes with green chilies
• 2 tsp. garlic salt
• Mexican blend grated cheese

Whisk together cream soup base and water. Add stewed tomatoes, diced tomatoes with chilies and garlic salt. Stir. Bring to a low boil and simmer for 5 minutes. Serve in deep soup bowls and top with a blend of grated Mexican Cheese.

Recipe courtesy of Jen Carpenter!

Enjoy!

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