Make way for another guest chef in the house! Our own Rachel Ward is working on her Personal Progress, so she's doing two weeks' worth of meals for us. She wanted Chicken Fettuccini Alfredo, so I set about looking for an easier, cheaper (spent all our money in Greece) alfredo sauce. Here's what we came up with. The picture doesn't do it justice; it's not too shabby, if we don't say so ourselves!
Rachel's Alfredo Sauce
1/2 c. butter
1 t. minced garlic
8 oz light cream cheese
1 1/2 c. milk
4-6 oz parmesan cheese
1/8 t. black pepper
dash or two of nutmeg
Melt butter, saute garlic. Add cream cheese, whisking constantly, until smooth. Add milk a little at a time, whisking. Stir in parmesan cheese and pepper and nutmeg. Remove from heat when it's desired consistency. It will thicken; thin with milk, if desired. Toss with hot pasta. Can top with grilled chicken. Note: We used 12oz fettuccini and had leftover sauce. We might try a 16oz box of pasta next time.
4 stars
For dessert, Rachel fixed Tropical Parfaits, which she found on the cover of the August Family Circle magazine. With our recent fondness for Greek yogurt, this was right up our alley!
4 stars
Tropical Parfaits (Rachel renamed it "Fruit Yummy-ness")
1 ripe mango, peeled, pitted and diced
1 cup pineapple chunks, diced
1 cup raspberries
1 cup blueberries
2 kiwifruit, peeled and diced
2 T. honey
1 1/2 c. 2% Greek yogurt (although we used nonfat)
2 T. honey
6 T. sweetened shredded coconut
6 rolled cookes like Pirouette
In large bowl, combine all the fruit with the honey. Stir gently to combine. In a medium bowl, shisk together the yogurt and 2 T honey. Chill until layering. Toast coconut in small nonstick skillet over medium heat, stirring occasionally. Remove from heat and cool.
Spoon 2 T. fruit into bottom of an 8oz glass. Top with 1 T. yogurt and a little coconut. Repeat layering one more time, finishing with coconut. Garnish with a cookie. Repeat with 5 more glasses. Makes 6 servings.
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