lisalewis@firstplace
December 4th, 2006, 10:58 AM
Serves: 4
Exchanges: For 2/3 cup sauce: 1/2 meat, 1/2 milk, 1 fat
Ingredients:
3/4 cup evaporated nonfat milk
1/4 cup half-and-half
1 tablespoon butter, cut into 3 small pieces
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 cup fat-free sour cream
2 tablespoons fresh snipped chives
Freshly ground black pepper to taste
Preparation:
In medium saucepan, combine milk, half-and-half and butter. Cook over medium heat until butter melts and mixture is hot. Gradually stir in Parmesan cheese and garlic; stir until cheese is melted. Remove from heat; add sour cream, chives and pepper to taste.
Suggestions: Serve 2/3 cup sauce with 1/2 cup of pasta for the kids with some small green pea,s and for the adults add cooked chicken breast, saute shrimp, and/or saute vegetables.
Exchanges: For 2/3 cup sauce: 1/2 meat, 1/2 milk, 1 fat
Ingredients:
3/4 cup evaporated nonfat milk
1/4 cup half-and-half
1 tablespoon butter, cut into 3 small pieces
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 cup fat-free sour cream
2 tablespoons fresh snipped chives
Freshly ground black pepper to taste
Preparation:
In medium saucepan, combine milk, half-and-half and butter. Cook over medium heat until butter melts and mixture is hot. Gradually stir in Parmesan cheese and garlic; stir until cheese is melted. Remove from heat; add sour cream, chives and pepper to taste.
Suggestions: Serve 2/3 cup sauce with 1/2 cup of pasta for the kids with some small green pea,s and for the adults add cooked chicken breast, saute shrimp, and/or saute vegetables.