Work has been crazy busy on top of some training out of town; so I haven’t been good with keeping up with my posts. I think you are really going to love this recipe. Pasta! Anymore, we generally don’t miss a lot of the starchy foods like bread, rolls, or pasta. This is a great alternative for those times when you just want some pasta. The pasta is very simple to make and tastes much like an egg noodle. The best part is that this is, again, one of those versatile foods that you can make to your tastes. For this round, we cut the pasta to a fettuccine size noodle and topped it with pesto-alfredo sauce, sautéed mushrooms, and grilled chicken. You can really mix it up with different sauces, veggies, and meats.
I will also be posting my recipes for the Alfredo and Pesto Sauces. They are staples in our refrigerator! Fingers crossed that this cold weather is past us and we can start planting our outside herbs soon. We plant basil in the spring and make pesto throughout the summer so that we have a stockpile going into the winter months. The pesto at Sam’s Club is good but cannot compare to the fresh sauce you can make with your homegrown basil. Delicious!
- 4 eggs
- 2 oz cream cheese
- Pinch each of: Garlic powder, onion powder, salt & pepper
- Preheat oven to 325F
- Prepare a baking sheet with non-stick foil
- Next put all ingredients in blender and blend until smooth and bubbly. Pour onto foil and bake for exactly 8 minutes! Remove from oven, immediately remove foil from pan. I place the foil on table and let cool slightly. Cut tp desired thickness.
Calories 216 Fat 15.5 Protein 16 Carbs 1
Source: LCHF Diva