Dr Ozs Healthy Diet Fettuccine Alfredo Recipe By Dave Lieberman

DR. OZ HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN

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. OZ’S HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN

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

SMOKED SALMON FETTUCCINE WITH HEALTHY DILL ALFREDO SAUCE

Steps:

• Boil and prepare fettuccine as directed on package instructions; drain and set aside.
• (Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary).
• Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside.
• In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes.
• Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn.
• Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through.
• Add pasta and parsley and continue to cook on low for 1-2 minutes.
• Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.

DAVE LIEBERMAN'S FETTUCCINE ALFREDO

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.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.