Whew! I’m back from a fun, crazy, tiring BUS trip to Laughlin, Nevada! I made some great memories with my Mom…glad I went…would I do it again? NO!!! That is one loooooong bus ride. Six hours to be exact. I took my lap top with me thinking that I could get a few posts done. Paid $20 for WiFi internet, spent 30 minutes on the phone with the IT Dept. at a certain hotel casino and it never did work right. He said it could be because I have a MAC. What???? Oh well. Here I am! Home, safe and sound and NO, my husband can’t retire yet. DARN. Ha, like my daughter said, “Dad retire?”. Don’t think it will ever happen…he’s a work-a-holic. So, while I get myself situated at home – laundry, grocery shopping, unpack, you know the drill…here’s what I have for ya….
Here is an excellent recipe that I tried the other night from this month’s (September) Cooking Light Magazine. It is delicious, lighter on calories than the regular version and easy to make.
The roasted asparagus was delicious also. I usually saute, grill or steam my asparagus. This was so easy and was a little bit crunchy. YUM.
Shrimp Fettuccine Alfredo
1 (9 oz) pkg refrigerated fettuccine
1 lb. peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
2 tsp olive oil
1/2 cup (2 oz.) grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 Tbl (1 1/2 oz) 1/3-less-fat cream cheese
1/4 tsp freshly ground pepper
2 Tbl chopped fresh parsley (I used dried)
1. Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and saute’ for 4 minutes or until shrimp are done. Remove from pan; keep warm.
2. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture and shrimp mixture. Sprinkle with parsley. Serves 4 (serving size about 1 cup).
CALORIES: 442 FAT:14.3g PROTEIN:37.4g CARB:40g FIBER:2.1g CHOL:200mg
2 tsp olive oil
1/4 tsp salt
1/8 tsp ground red pepper (I used black)
1 lb. trimmed asparagus
Combine the above ingredients and coat asparagus. Spread out on a jelly-roll pan (if you don’t have one a cookie sheet is fine). Bake at 450º for 6 minutes or until crisp tender. Serves 4.
CALORIES: 43 FAT:2.4g