Dr Oz Healthy Diet Fettuccine Alfredo Recipe By Dave Lieberman

DR. OZ HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN

Dr. Oz Healthy Diet Fettuccine Alfredo Recipe by Dave Lieberman image

This is wonderful for someone like me that LOVES the creamy dishes. Alfredo sauce as we all know is not the healiest food to eat, and being that I love fetticuine alfredo I had to find an alternate way of making it. Plus with a hubby with lactose issues, I really missed having this dish. Thankfully I was watching the Dr. Oz show when I came home from work and saw them cook up this recipe. It doesn't taste bad at all for being considered a lower in fat type of dish.

Provided by ChrissyVas

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb whole wheat pasta (cooked)
1/2 head cauliflower (core removed and broken into small florets)
2 tablespoons olive oil
2 shallots (minced)
1/2 cup chicken stock
1 cup parmesan cheese (grated, plus more for garnish)
salt and black pepper (to taste)

Steps:

Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce!
Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).

DR. OZS HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN

DR. OZS HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN image

Categories Vegetable

Number Of Ingredients 7

Ingredients

1/2 lb cooked whole wheat pasta
1/2 head cauliflower, cored removed and broken into small florets
2 tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
Salt and black pepper to taste

Steps:

Directions: 1. Cook the cauliflower for 20 minutes until it is soft. 2. Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes. 3. Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce! 4. Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately definitely a happy addition to my Weight Loss Tips! Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0mrmmBLhT

DAVE LIEBERMAN'S FETTUCCINE ALFREDO

Dave Lieberman's Fettuccine Alfredo image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1/2 head cauliflower, cored removed and broken into small florets
2 Tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
1/2 lb cooked whole wheat pasta
Salt and black pepper to taste

Steps:

Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming.
Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese. Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DR. OZ HEALTHY FISH AND CHIPS

Dr. Oz Healthy Fish and Chips image

Make and share this Dr. Oz Healthy Fish and Chips recipe from Food.com.

Provided by holderfit

Categories < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup low-fat mayonnaise
1 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper (optional)
1 teaspoon lemon juice
1 tablespoon water
1/2 cup flour
2 (6 ounce) cod fish fillets, cut into 1-inch strips
1 cup panko breadcrumbs
nonstick cooking spray
1 large baking potato (like a Russet)
1/2 tablespoon olive oil
1 teaspoon dried thyme
1 tablespoon garlic powder
1 teaspoon cornstarch
1 teaspoon kosher salt

Steps:

Position racks onto the upper and lower third of the oven and preheat to 450°F Cover one baking sheet with aluminum foil and place on lower rack so it heats up.
Slice potato into 1/4-inch thick rounds and toss with olive oil. Mix thyme, garlic powder, salt and cornstarch together and toss evenly with potatoes. Place on hot baking sheet and on the bottom rack in the oven. Cook for 30 min, flipping the potato slices half way through.
For Fish: Mix mayo, Old Bay, cayenne pepper, lemon juice and water in a small bowl. Add more water, one teaspoon at a time, until you have a smooth and lightly thickened consistency. Place the flour and the panko breadcrumbs in separate shallow bowls and dip cod strips into flour, removing excess flour. Then dip into the mayonnaise mixture and finally in the breadcrumbs, making sure to press the panko into the fish so that it adheres.
Place fish strips on a baking sheet lined with parchment paper and spray with PAM non-stick spray. Place on the top rack of the oven and cook for 6-10 minutes, depending on the thickness of the fish, until fully cooked. If needed, broil for 1 minute so that the fish are browned.
Remove fish and chips from oven and serve immediately.

Nutrition Facts : Calories 586.2, Fat 7.9, SaturatedFat 1.4, Cholesterol 73.7, Sodium 1367.2, Carbohydrate 83.1, Fiber 5.3, Sugar 4.3, Protein 43.2

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