MOAR FOOD

I love alfredo sauce. I love it's buttery creaminess. I don't even care if it's super fatty-rific. I want it sliding down my esophagus and coating my tummy with warm-comfy-pasta-love.

Buuuuuttt maybe I care a little

Alfredo sauce + greek yogurt is BY FAR so so so so much tastier than buying some nasty low-cal/low-fat sauce. Just cut it yourself! your cellulite will thank you later.

Green Chile Chicken Alfredo: (serves 3...because you'll want leftovers for lunch tomorrow)

1/2 C of your favorite alfredo sauce  (mine's Gia Russa)
1/2 C of nonfat Fage Greek Yogurt (the plain kind, duh)
1/3 C chopped green chiles
1/2 C chopped tomatoes
Handfull of baby spinach
1 grilled chicken breast, cut into cubes or slices (about 6 oz)
Salt, pepper, garlic to taste.
Warm it up in a saucepan until spinach is wilty, or eat it cold if you are some sort of psychopath.
Spoon that creamy goodness over 1 cup of your favorite pasta (capellini, of course)

Squash, Mushroom, & Bell Pepper Alfredo:  (serves 3, for leftover purposes)

1/2 C of your favorite alfredo sauce  (not from a dry powder...that is sick)
1/2 C of nonfat Fage Greek Yogurt
1/4 cup milk
1 medium yellow squash, chopped
1/2 yellow bell pepper, chopped
2 C chopped mushrooms
2 Tbs garlic (the pre-chopped kind in a jar because AINT NOBODY GOT TIME TO CHOP AND PEEL GARLIC)
2 1/2 cups Egg Noodles
Salt, White pepper, Powdered Mustard, and Paprika to taste
Chopped green onion for garnish.

Heat up some H2O (if you are a scientist) or water (if you are a commoner) and boil up them noodles.

Sautee up the squash, bell pepper, and garlic with 1-2 Tbs oil or butter or spray or whatever form of grease you desire. Add the mushrooms once the other veggies soften up a bit. Cook until tender.
Add the sauce components & seasoning, stir until gooey delicious.
Serve, Garnish, Nom. Go back to the pot and sneak seconds. It's ok. There's only 400 cal/serving.
GET SOME.