Tag Archives: Alfredo sauce

Alfredo Sauce Recipe

What’s better than not having to cook your own meals?  Not having to do dishes either, especially if it is hot out.  Spend more of your time enjoying your summer,  Use those disposable plates!

Alfredo Sauce Recipe
Yields 2
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Cook Time
15 min
Cook Time
15 min
1251 calories
8 g
373 g
119 g
42 g
74 g
278 g
1658 g
1 g
2 g
38 g
Nutrition Facts
Serving Size
278g
Yields
2
Amount Per Serving
Calories 1251
Calories from Fat 1042
% Daily Value *
Total Fat 119g
182%
Saturated Fat 74g
369%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 373mg
124%
Sodium 1658mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 42g
Vitamin A
81%
Vitamin C
2%
Calcium
121%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick butter.
  2. 1 cup heavy cream.
  3. 1/2 tsp minced garlic
  4. Salt and freshly ground black pepper.
  5. 2 cups freshly grated Parmesan
Instructions
  1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
beta
calories
1251
fat
119g
protein
42g
carbs
8g
more
Preston Cooks For You http://prestoncooks.com/

Vegetable Lasagna Recipe

 

Vegetable Lasagna
Serves 10
Full of vegetables, this can be made ahead of time and kept in the freezer until ready.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
563 calories
55 g
81 g
25 g
28 g
12 g
314 g
637 g
8 g
0 g
12 g
Nutrition Facts
Serving Size
314g
Servings
10
Amount Per Serving
Calories 563
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 81mg
27%
Sodium 637mg
27%
Total Carbohydrates 55g
18%
Dietary Fiber 3g
13%
Sugars 8g
Protein 28g
Vitamin A
90%
Vitamin C
15%
Calcium
49%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups carrots, thinly sliced
  2. 2 cups zucchini, thinly sliced
  3. 8 ounces mushrooms, sliced
  4. 2 tablespoons olive oil
  5. 3 garlic cloves, pressed
  6. 3⁄4 teaspoon dried thyme
  7. 1⁄4 teaspoon black pepper
  8. 1 (14 1/2 ounce) can Italian-style diced tomatoes
  9. 1 (15 ounce) container ricotta cheese
  10. 1 egg
  11. 1⁄4 cup grated fresh parmesan cheese
  12. 1 (16 ounce) jarwhite alfredo sauce (use a good quality brand,or make your own)
  13. 3⁄4 cup milk
  14. 10 uncooked lasagna noodles
  15. 3 cups shredded mozzarella cheese
Instructions
  1. Preaheat oven to 350.
  2. Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
  3. Remove from heat and add drained tomatoes, set aside.
  4. Combine ricotta cheese, egg and parmesan in separate bowl.
  5. In another bowl, mix alfredo sauce and milk until smooth.
  6. To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
  7. Pour remaining sauce over final layer. Cover with foil.
  8. Bake 50 minutes, uncover and continue baking for 10 minutes.
  9. Remove from oven, let stand for 15 minutes before serving.
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
beta
calories
563
fat
25g
protein
28g
carbs
55g
more
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
Preston Cooks For You http://prestoncooks.com/