Chicken Alfredo Fakeout!

I remember one time when I went to Olive Garden one time and ordered the Fettuccine Alfredo. I probably won't EVER do that again. Come to think of it, I don't know if I really enjoyed the flavor of it all that much. It was very heavy, but the flavors didn't linger on my tongue like most rich and creamy sauces would. This creamy sauce coats the pasta so well, I'd say it may be better than Olive Garden's! (; This is my version of a light Chicken Alfredo that tastes, in my opinion, better than Olive Garden's!

Chicken Alfredo Fakeout!

Yields: 3 servings

1 tbsp. extra virgin olive oil

12 oz boneless skinless chicken breast

4 cloves garlic, crushed

2 tbsp. onion, finely chopped

2 c. chicken stock, sodium-free

1½ tbsp. butter, unsalted

1 oz. cream cheese, softened

½ c. all- purpose flour

½ tsp. black pepper

½ tsp. salt

½ tsp ground thyme

Between two pieces of plastic wrap, pound the chicken breast to approximately ½" thick. (I cut mine in half) In a shallow dish, combine the flour, pepper, salt, and thyme until blended. Coat the chicken thoroughly in the flour. In a skillet, heat the olive oil over medium heat. Add the chicken and cook on each side approximately 4 minutes, or until cooked through. Once fully cooked, remove from skillet and set aside. 

Add the butter, and using a wooden spoon, begin deglazing the pan with the melted butter. At this point, the butter should be brown and have a nutty fragrance. Add the onions and saute for 2 minutes, or until softened. 

Add the garlic and stir while cooking for 30 seconds to 1 minute. Next, add the flour to make the roux. Stir the flour and butter continuously until a golden brown color occurs.

 Add the milk and stir continuously. The mixture will begin to create lumps, this is normal.

 Add the chicken stock slowly, while continuing to stir.

 Allow to come to a boil and stir often. Once all the chicken stock is incorporated, remove from the heat and stir in the cream cheese.

 Stir for approximately 2 minutes, or until there are no lumps. Add the chicken back in and heat for about 4-5 minutes, just to warm through.

Serve over pasta and enjoy!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 219.7

• Total Fat: 10.1 g
• Cholesterol: 90.9 mg
• Sodium: 667.6 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 0.5 g
• Protein: 25.4 g

Swedish Meatballs, yummy!

There isn't much to say about these Swedish meatballs, other than delicious! While hand forming tiny meatballs takes a bit of time, they are SO good. They are lower in fat than meatballs fried in a skillet, because they are baked in the oven, but still get the crispy exterior that everyone loves! Trust me, these are better than Ikea's! *No horse meat jokes* I do want to recommend that  you mix all the ingredients before you add the ground beef. Because the beef is so lean, you'll want to mix the ingredients until they are just combined. Otherwise, the meatballs will become a bit tough and chewy, not fluffy little pillows!

Swedish Meatballs

Yields: 8 servings

2 lbs. lean ground beef

3 c. panko

1½ c. skim milk, divided

2 eggs

2 garlic cloves, minced

½ tsp. ground allspice

3 tbsp. butter, unsalted

⅓ c. flour

3 c. beef stock

salt and pepper, to taste

Preheat oven to 475 F. In a large bowl, combine ½ c. milk, eggs, garlic, salt, pepper, and allspice.

           

  Since the meat has not been added, feel free to mix this to your heart's content. Once well blended, add the panko and beef and combine only until blended. 

Line a baking sheet with aluminum foil and using a 1-inch cookie scoop, form the mixture into meatballs. 

(I got 48.) You may need two baking sheets, and bake until brown and crispy. This should take approximately 10 minutes, and rotate the sheets if using two.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat.

 Add the flour, continuously whisking, to cook out the raw taste. Gradually whisk in the remaining milk and beef broth, bring to a boil.

 Reduce the heat and simmer until the sauce has thickened, approximately 2 to 3 minutes. Using a slotted spoon, add the meatballs to a bowl with the sauce, toss to combine. Serve over egg noodles and enjoy!