Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: SarahC on April 24, 2012, 10:49:24 PM
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Got this from pinterest - I've tweaked it for us. I couldn't decide whether to use cauliflower or tofu. I think either would be good. If I was going to use cauliflower, I'd pop it in boiling water for a few minutes until it was slightly cooked - firm, not soft - and then plunge it into ice water to stop the cooking. Then use it instead of the tofu. Maybe I'll make this half and half - that is, half with cauliflower and half with tofu.
Three Cheese Chicken Alfredo Bake
Serves 5
1 package firm or extra firm tofu, cut into macaroni-sized pieces
10-ounces refrigerated Alfredo sauce
4 ounces sour cream
3/4 cup ricotta cheese (can use cottage cheese - watch the carbs)
1 garlic clove, minced
1 1/2 cups cooked chicken, chopped
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup mozzarella cheese
Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 8- x 8-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.
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Doug's alfredo sauce would work great for this, too.
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i was gonna say the same thing Andrea ;) You can also cut the ricotta with another zero carb cheese.I do that when I am making ravioli.The last one I did I used a spicy Monterrey jack. ;)
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You can always tell when I've been on pinterest. I see all the good-looking recipes if I'm hungry. If I'm not hungry, I tend to skip over the food. I'm amazed at how creative people are. (but some of them need help)
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Lovely recipe Sarah :)
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This recipe is on the menu this week!
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Hi there,
This looks like something worth trying. Will see if I can give it a go with the cauliflower.
Thanks for the recipe.
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You are gonna get happy ;)