Homemade Skinny Fettuccini Alfredo

ONE OF MY FAVORITE MEALS

2-4 servings

Ingredients for Pasta

  • 2 1/2 cups flour
  • 4 eggs
  • 1 teaspoon olive oil
  • a pinch of salt

Ingredients for Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1 cup low fat milk
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tomato, chopped
  • 1/2 tablespoon parsley, chopped
  • Optional: chicken breast, chopped

Directions

Prepare the dough. In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs, salt and olive oil. Start mixing ingredients together with your hands, about one minute. Once you have a work-able “ball” that holds together, transfer the dough to a working surface. Knead the dough until it holds together nicely, about 10 minutes. Form dough into a ball and wrap in saran wrap. Let the dough sit for at least 30 minutes.

To make pasta sheets with the Kitchen Aid pasta attachment:

  1. Attach your pasta roller attachment to the power hub of your KitchenAid stand mixer. 
  2. On a lightly floured surface, cut your ball of pasta dough into 3 equal-sized pieces. Flatten each piece with your hands. 
  3. Lightly flour your hands. On speed 2 and setting 1 on the pasta roller, feed one piece of flattened dough through the roller. Once it has gone through, fold the dough into 3, rotate and feed through again. Rotating the dough is what makes it rectangular in shape. Repeat this process two more times until you’ve fed all sides of the dough through at setting 1. 
  4. Now change your roller setting to 2 and feed the dough through the roller once. Keep flouring your hands if dough is sticky.  
  5. Keep feeding the dough through on each roller setting (only once) until you’ve reaching setting 7. I found this was a good thickness for fettucine. Set your dough sheet aside and repeat these steps for the remaining pieces of dough. 
  6. You now have basic, work-able pasta dough sheets! You can make spaghetti, fettucine, ravioli. tortellini, whatever you want from this dough. 

To make fettuccine or spaghetti:

  1. Grab a sheet of pasta dough and cut it into about 3 equal pieces. If you feed the whole sheet through without cutting, your fettuccine will probably be too long to eat. 
  2. Add the fettucine or spaghetti attachment to the power hub of your KitchenAid stand mixer. On speed 2, feed the pasta dough sheet through. 
  3. On a floured baking sheet, place each set of fettuccine/spaghetti on the baking sheet into a pile or “nest” shape.

If you don’t have the Kitchen Aid attachment, use a rolling pin to roll out dough. Use a knife or pizza cutter to make strips of pasta.

Meanwhile, heat olive oil in a large nonstick pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, tomato, salt and pepper until cheese melted. Reduce heat to medium-low until pasta is cooked.

Cook pasta al dente.

Drain pasta, then immediately add pasta to the pan with Alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley.

Recipes originally found on Gimme Some Oven and Pina Bresciani.

This is one of my all-time favorite meals that I have made. This dish was so packed with flavor, that I almost felt guilty for eating a full bowl of it. I had to remind myself that it is a much healthier version of Fettuccini Alfredo. Feel free to add chicken to the dish for some protein. When I went to Italy in 2019, I was introduced to truly fresh homemade pasta, and I absolutely fell in love. Since returning to the states, I’ve learned how to make my own homemade pasta. It has become a game changer with my homemade meals. I have different Kitchen Aid attachments that help me cut the pasta into fettuccini, spaghetti, pasta sheets, bucatini, fusilli, rigatoni, small macaroni and large macaroni.

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Gouda Vibes Burgers with Tomato Onion Jam and Potato Wedges

4 servings

Ingredients

  • 1 yellow onion
  • 1 roma tomatoes
  • 12 oz. yukon gold potatoes
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon smoked paprika
  • 1 bouillon cube
  • 10 oz. ground beef
  • 2 slices gouda cheese
  • 2 potato buns
  • 1 teaspoon Better than Bouillon
  • 4 teaspoons vegetable oil
  • 1 teaspoon sugar
  • salt
  • pepper

Directions

Wash and dry all produce. Halve, peel, and thinly slice onion. Dice tomato. Cut potato into 1/2 inch thick wedges. In a small bowl, combine mayonnaise, sour cream and a pinch of paprika. Season with salt and pepper; set aside.

Adjust rack to top position and preheat oven to 450 degrees. Toss potatoes on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes. (I cooked my potatoes in my air fryer. Cook at 350 degrees for 15 minutes. After 8 minutes, shake the tray to move the potatoes around. Be sure to check on the potatoes to make sure they don’t overcook, but also to ensure they cook to your desired doneness. I prefer using the air fryer for potatoes and vegetables).

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly caramelized 8-10 minuets. Add tomato, 1 teaspoon Better than Bouillon, remaining paprika, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

While onion cooks, form beef into two patties, each a bit wider than a burger bun. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan to melt cheese. Meanwhile, halve buns. Toast until golden brown.

Spread bottom buns with a bit of sauce. Top with patties, jam and top buns. Serve with potatoes on the side and remaining sauce for dipping.

Recipe originally found on Hello Fresh.

In my opinion, the messier the burger, the better. Let’s just say, this burger required a few napkins!

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Korean Beef Bowl

MY FAVORITE MEAL THAT CHRIS, MY HUSBAND, MAKES FOR ME

4 servings

Ingredients

  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 tablespoons garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoons sesame seeds
  • 2/3 cups white rice
  • 2 cups green beans

Directions

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Cook white rice according to package. Cut off ends of green beans.

In a small skillet, heat 1/2 tablespoon olive oil. Add 1 tablespoon garlic. Add green beans. Season with salt, pepper and red pepper flakes. Cook 5-10 minutes, until desired doneness.

Heat vegetable oil in a large skillet over medium high heat. Add 2 tablespoons garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Plate the rice. Serve Korean beef on top of rice. Garnish with green onions and sesame seeds. Serve green beans on the side.

Recipe originally found on Damn Delicious.

This is my favorite dish that Chris, my husband, makes for me. He often surprises me about once a month with this mouth-watering meal.

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Air Fryer Chicken Tenders with Honey Mustard Sauce

4 servings

Ingredients

  • 1 pound chicken breast
  • 3 eggs beaten
  • 1/3 cup Panko crumbs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/4 cup mustard

Directions

Preheat air fryer to 330 degrees.

Place flour, egg and panko crumbs in three separate bowls.

Add salt, pepper and olive oil to the Panko crumbs, mix well.

Cut the chicken into strips. Dip chicken in the flour, then the egg, then the Panko crumbs until evenly coated.

Place in the cooking basket in the air fryer.

Fry for 12-14 minutes, or until golden brown and internal temperature reaches 165 degrees.

While chicken is cooking, mix honey, mustard, salt and pepper together to make Honey Mustard sauce.

Remove chicken from air fryer. Serve with Honey Mustard sauce

Recipe originally found on Mommy’s Fabulous Finds.

The air fryer is also a great way to make crispy vegetables without having to use too much oil. In addition, it’s great to reheat frozen items like french fries and tater tots.

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Chicken Bryan “Copycat”

4 servings

Ingredients

  • 4 chicken cutlets
  • 3 tablespoons sun-dried tomatoes
  • 1/2 tablespoon basil, chopped
  • 6 oz. goat cheese
  • 3 tablespoons butter
  • 1/2- 1 cup water
  • salt
  • pepper
  • oregano
  • garlic powder
  • red pepper flakes

Directions

Heat grill pan with olive oil to medium-high heat. Season both sides of chicken cutlets with salt, pepper, oregano, garlic powder and red pepper flakes. Cook chicken for 3-4 minutes on each side, until cooked. (The internal temperature should reach 165 degrees, and the chicken should no longer be pink inside).

When chicken is flipped to second side, add butter and 1/2- 1 cup of water to pan to create a sauce. (Slowly add water as it may splatter). Add salt and pepper to butter sauce. Top each piece of chicken with generous portion of goat cheese, sun dried tomatoes and basil. (Add a lid on top of pan towards very end of cooking to help cheese heat up).

Remove chicken from pan, and serve butter sauce with chicken. Serve with your favorite vegetable and starch.

This is “copycat” recipe from Carabbas.

For any goat cheese lovers, this dish will blow your mind! This is my favorite dish from Carabbas, and now I can have it at home anytime. The original meal at Carabbas has a lot of butter and unhealthy ingredients, so my recipe allows you to eat a healthier version, with just a few steps. I like to balance my meals with a protein, vegetable and a starch.

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Deconstructed Arugula Chicken Caprese

4 servings

Ingredients

  • 4 chicken cutlets
  • 3 cups arugula
  • 3 tomatoes, diced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 tablespoons olive oil
  • salt
  • pepper

Directions

Heat grill pan to medium high heat. (If you have a cast iron skillet, use it instead of the grill pan). Add 1 tablespoon olive oil. Season both sides of chicken with salt and pepper.

Add chicken to stove. Cook 3-4 minutes each side, until done. (The chicken will be done when an internal temperature of 165 degrees is reached. The chicken should not be pink inside).

When chicken is almost done, add 1 cup of water around chicken to make chicken broth. (Slowly add water to pan, as it may splatter). Add mozzarella evenly on top of chicken so it melts.

While chicken is cooking, in a medium bowl, mix arugula, tomatoes, salt, pepper and 1/2 tablespoon of olive oil.

Place chicken on plate. Top with some of the chicken broth. Top with arugula mixture.

This is my original recipe.

Serve this chicken dish with pasta or rice.

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Sweet Sticky Rice with Mango

3 servings

Ingredients

  • 1 ripe mango
  • 2 cups sticky rice (soaked overnight)
  • 1/2 cup coconut milk
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon rice flour

Directions

Steam sticky rice about 10 minutes or until done (cook in rice cooker or on stove). Remove to the mixing bowl.

Peel and slice mango. Set aside.

Heat up coconut milk in a pot. Add sugar and salt. Stir well until dissolved.

Add 3/4 of the coconut milk into the bowl with cooked sticky rice. Stir well. Cover with a lid. Let the rice absorb coconut milk for 15 minutes.

Cook the remaining coconut milk with rice flour. Stir well until dissolved. Set aside as topping.

Transfer sticky rice to bowls. Add in mango next to the rice. Top with thickened coconut.

This is a recipe from our cooking class in Thailand at Basil Cookery School.

We went to Thailand for our Honeymoon. Mango sticky rice is a very popular dessert in Thailand. It was easily my favorite dessert there, and I ordered it many times!

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Grilled Mahi Mahi with Pineapple Salsa and Lemon Butter

2 servings

Ingredients

  • 2 pieces of Mahi Mahi
  • 2 cups pineapple, chopped
  • 1/2 cup red pepper, chopped
  • 1/4 cup red onion, minced
  • 1/2 tablespoon parsley, chopped
  • paprika
  • salt
  • pepper
  • 1 tablespoon lemon
  • 2 tablespoons butter

Directions

In a medium bowl, add the chopped pineapple, red pepper, red onion, and parsley. Season with paprika, salt, and pepper and mix everything together.

Heat up grill to medium heat. Brush grill with olive oil. Season Mahi Mahi with salt and pepper. Cook Mahi Mahi 3-4 minutes each side, depending on thickness.

While Mahi Mahi is cooking, in a small pan melt butter. Add in lemon juice. Mix.

Place Mahi Mahi on plate. Top with lemon butter sauce, and then pineapple salsa. Serve with your favorite vegetable.

This is my original recipe.

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Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

4 servings

Ingredients

  • 1 tablespoon cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound tilapia filets (or other fish)
  • 1 tablespoon canola oil
  • 2 peeled avocados, cubed
  • 1-2 ripe mangos, finely chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeno pepper, thinly sliced
  • 8 6-inch tortillas

Directions

Combine 1/4 teaspoon salt, avocado and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño, if desired.

Place cumin, 1/2 teaspoon salt, paprika, garlic and black pepper in a bowl. Mix well. Rub mixture over fish on both sides. Add oil to pan and heat skillet to medium-high heat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

Heat tortillas in microwave for 20 seconds. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons of salsa.

Recipe originally from my mom.

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Kale, Grape, Pear and Walnut Quinoa Salad

2 servings

Ingredients

  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dijon mustard
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup quinoa
  • 2 cups kale
  • 1 cup red grapes
  • 1 1/2 pears
  • 1 cup walnuts
  • 1 cup blue cheese crumbles

Directions

Cook the quinoa according to package. Once cooked, let cool.

Mix the vinegar with the garlic powder, dijon, salt and pepper. Slowly drizzle in the olive oil until mixed. Set aside.

Toss the dressing with the kale, pears, grapes, pecans and blue cheese crumbles.

Serve.

Recipe originally found on With Salt and Wit.

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