Well, its friday. I worked the day job yesterday and today, and had a gig last night. I work the dayjob tomorrow, and then a gig tomorrow night, and a gig on sunday. Mind you I’m not complaining because it gives us a chance to stash a little money away for when the new baby arrives this summer. A friend of mine is going to let me borrow his p90x. I know that there isnt long enough left in the contest to do the whole thing before its over, but I’m going to give it a go anyway… the cardio stuff at the very least. That and a lot of extra laps in the pool next week is the workout plan for the coming week. Hopefully it will be enough to drop a few more lbs before the big weighin at the end of the month. Im hoping its going to move me up the leaderboard a litle. Just like everyone else I would love to be the big winner but if that doesn’t happen, I want to finish in a respectable place. I’m already healthier than when I started, and my wife and I have made plans to join up at the local YMCA once the baby is born so that I can continue and she can catch up Just kidding honey. We will see if she actually reads this by whether or not I get hit for that when I get home later.
Todays recipe is from the food network website.
Low-Cal Fettuccine Alfredo
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g